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The buzz around manuka honey
New Zealand’s most famous honey, known for its antibacterial and antiviral ingredients, has long been used as a traditional medicine for wound healing. But it is also useful (and tasty) to eat.
Manuka honey contains amino acids, calcium, iron, potassium, B vitamins and zinc and is therefore a powerhouse for micronutrients, which also contributes to the absorption of macronutrients in food. Letting a teaspoon dissolve on your tongue every morning before breakfast is said to aid digestion.
And despite the fact that it is a sugar, a little rubbing of the gums after a meal can help treat gingivitis. The honey also has prebiotic properties, increasing levels of good bacteria in the digestive tract, and helping fight bacteria that cause colitis, ulcers, and acid reflux.
The UMF + rating (Unique Manuka Factor) indicates how much of its star components methylglyoxal (MGO) and dihydroxyacetone (DHA) it contains. Manuka honey contains more of these antimicrobial ingredients than other honeys, which makes it more valuable and expensive. The higher the UMF number, the stronger the honey’s effects. +10 indicates useful MGO and DHA levels. Anything over +16 is considered high quality.