The Scientific Evidence of Mānuka
Mānuka Honey can only be described now as a phenomenon. It has been shown through scientific studies across the world to have many beneficial properties, that make it so highly valued and sought after. To sample some of this evidence we simply refer you here to the studies of Dr Peter Molan who was famed as the discoverer of the special properties of Mānuka Honey – see http://waikato.academia.edu/PeterMolan/Papers. Beyond this you can just google yourself and find many more!
Our MG Rating for Mānuka
The properties of Mānuka Honey can vary depending on what it contains. The naturally-occurring compound in Mānuka Honey that makes it so special is methylglyoxal (we use MG for short).
The Power of Mānuka
Mānuka is a Maori word and our ancestors knew all about special powers of the Mānuka tree. We only have to break down the word Mānuka itself to find that our ancestors understood it was a ‘device’ (nuka) for making something clean (ma). Thus, different parts of the Mānuka tree were used traditionally for antiseptic purposes.
All honey producers in New Zealand measure the level of methylglyoxal in their Mānuka Honey to see how good it is. This is why we have simply adopted the methylglyoxal content itself as the rating system for our honey – it’s simple, direct and honest – what you see is exactly what you are getting.
If you are used to other ways of rating Mānuka Honey then you may find it useful to refer to the table to the left. Note that the MG rating is the actual methyglyoxal measured in the honey, and the NPA or UMF scales are a conversion from the MG rating – not an actual measure of content in the honey.
All our Mānuka Honey is tested by an independent internationally-accredited laboratory (such as Analytica or Hills) for methylglyoxal content that sets the rating that we apply for the honey. This certification behind every jar of our Mānuka Honey gives you confidence in the quality of our product.