Honey 1180

Food in focus - Manuka Honey

Manuka honey. Is it a superfood or a superfad?

Firstly, it’s important to understand what it is. Manuka honey is made specifically from the nectar of the Leptospermum scoparium flower. This plant is native to New Zealand and south-east Australia and is what makes it different from ‘regular’ honey.

It’s also important to note that honey in general has been used therapeutically throughout history—traditionally as a wound dressing, as it has antimicrobial properties, being high in sugar and with a low PH; it actually inhibits microbial growth. With this in mind, Manuka honey too has been well reported as a topical treatment for wound dressing—but you need to find ones marked as medicinal grade.

So, what about the other claims that Manuka honey can do everything from boosting energy to lowering cholesterol? Unfortunately, there just isn’t enough robust evidence to support this.

Ultimately, if you’re just looking for an ‘everyday’ honey that you can enjoy in cooking, go for regular or Manuka, but ensure it’s labelled 100% pure honey.

Did you know? Honey may help support your immune system. That means there’s more than one reason to brew a comforting cup of lemon and Manuka honey – it’ll warm you from the inside out and the honey provides antibacterial, anti-inflammatory and antioxidant properties to help keep you well. If you’ve got the sweet tooth for it, a spoonful of Manuka at the first sign of a sore throat could be a good idea too.