MGO Manuka Honey

Where does Manuka Honey come from?

Manuka Honey comes from a plant native to New Zealand that grows wild in regions with mild, oceanic climates. Leptospermum Scoparium, as it is technically called, is a shrub or small tree of the Myrtacéa family and is made up of small fragrant leaves and scented white flowers (not to be confused with Kanuka).

Manuka honey is produced by bees in Southern New Zealand and is harvested 4 to 6 weeks a year. Only some beekeepers can collect and guarantee the quality of this honey, through strict controls throughout its production and production process, closely supervised by the country's authorities.

Scientific studies confirm that it contains natural antibiotics capable of destroying mutant bacteria (including BRSA) that have become resistant to antibiotics, even in staphylococcus infections. It has also been found to have anti-inflammatory properties by reducing pain associated with wounds, increasing blood circulation and even accelerating the formation of new scar tissue, in addition to having antioxidant properties and a balanced profile of essential vitamins and minerals .

Monofloral MGO Manuka Honey is a 100% pure, raw, unaltered, unfiltered or pasteurized honey that has these properties. Professor Thomas Henle from the University of Dresden in Germany and his scientific research group made the most revolutionary discovery of Manuka honey in 2008, determining that the active substance responsible for giving this honey its antibacterial properties is of Methylglyoxal.

Unlike hydrogen peroxide, which we find in ordinary honey, Methylglyoxal or MGO is not neutralized by the enzymes of the intestinal tract, which is why it is so effective in the fight against bacteria. Without causing any type of adverse effect on the bacteria essential for our digestion process.

Historically, Manuka honey has been used in popular medicine, the Maori (New Zealand aborigines) used Manuka compresses to treat burns, infections, insect bites and wounds of their warriors.

What does Manuka Honey MGO or Manuka Honey MGO mean?

MGO stands for Methylglyoxal .

Methylglyoxal is solely responsible for the stable, very high and exclusive bioactivity of New Zealand Manuka honey .

MGO measurement is a standard used by the Ministry for Primary Industries (MPI) in New Zealand. Methylglyoxal is a measurable substance.

• Monofloral Manuka Honey MGO 100+ Manuka New Zealand Honey (100 mg/kg) ? Standard: Used for nutrition, well-being, burns, cuts, cooling, etc.
• Monofloral Manuka Honey MGO 250+ Manuka New Zealand Honey (250 mg/kg) ? Medium: Used for nutrition, well-being, gastrointestinal tract, bad breath, wounds, bedsores, etc.
• Monofloral Manuka Honey MGO 400+ Manuka New Zealand Honey (400 mg/kg) ? High: Used as a procedure for shock, burns, wounds, bedsores. By ingestion it relieves cough, gastroenteritis, bronchitis, tonsillitis, mouth ulcers, stomach and duodenal ulcers, etc.
• Monofloral Manuka Honey MGO 550+ Manuka New Zealand Honey (550 mg/kg) ? Very High: Used as a procedure for shock, burns, wounds, bedsores. By ingestion it relieves cough, gastroenteritis, bronchitis, sinusitis, tonsillitis, mouth ulcers, stomach and duodenal ulcers, etc.

MGO values higher than MGO 550+ are rarely found in nature and, for this reason, are not produced naturally by bees. MGO values greater than 550+ may have been heated and therefore artificially altered. It can also be an indicator of old honey.

The measurement of Methylglyoxal (MGO) is a proven scientific testing method where there is only a margin of error of less than 2%. The Methylglyoxal (MGO) certification test is a system recognized and mandated by the New Zealand government. Manuka New Zealand measures all its honey based on measurable substances: MGO (Methylglyoxal), DHA (docosahexaenoic acid, essential polyunsaturated fatty acid of the omega-3 series) and HMF (hydroxymethylfurfural or 5-hydroxy-methylfurfuraldehyde, a product of the breakdown of sugars (monosaccharides) existing in honey).

Manuka New Zealand only produces raw, unfiltered and unpasteurized authentic New Zealand MGO Manula Honey.

Manuka New Zealand only produces New Zealand MGO Monofloral Manuka honey. This means that 100% of the honey comes exclusively from the Manuka bush/tree, native and exclusive to New Zealand.

How can you consume Manuka Honey or Manuka Honey?

Manuka honey can be consumed in many different ways: in a smoothie, in yogurt, on bread, in a cookie, in various dishes, etc. However, infusing it is a shame because all its unique qualities are destroyed by the heat.
Manuka honey, of course and preferably, can be consumed directly from the bottle, if you want to experience the authentic and pure taste of New Zealand Monofloral Manuka honey, or dissolved in liquid at room temperature (for example, a tablespoon in a cup of smoothie, juice or in a glass of water).

How do I know if this Manuka honey is authentic?

Manuka New Zealand tests and tests all its honey in laboratories. Manuka New Zealand includes a gold badge on the label indicating the concentration of MGO contained in the product, guaranteeing real and authentic Manuka honey.
Manuka New Zealand only produces Monofloral Manuka honey where the following specifications and parameters have been verified and contrasted by the prestigious IANZ laboratories:

• Color.
• Conductivity.
• Taste.
• Scent.
• Presence of Manuka pollen.
• Presence of MGO, DHA and HMF.

Can everyone take Manuka Honey?

Monofloral Manuka honey can be used by anyone; except for children under 1 year of age and people with allergies to products derived from honey or bees.

Raw Manuka Honey
It is the purest honey, without any transformation, that reaches the consumer directly from the honeycomb and with all its properties intact.

Raw honey is a 100% natural food, in addition to being the purest honey that can be purchased, and could be defined as honey that has not undergone any type of transformative process from the time it is collected from the honeycomb until it is packaged for consumption, thus maintaining its original state and preserving itself in all its integrity, and the propolis, minerals, amino acids, bee bread and pollen that are naturally present in it must also remain unaltered.

Any honey, due to its own antibacterial and antifungal nature, does not need to be pasteurized like other foods, since it is practically impossible for something to proliferate inside if its humidity levels remain within normal limits; However, if it is exposed to heat, light or humidity for a time, it is altered and largely loses its nutritional and therapeutic properties, which is why whether a honey can be considered raw will depend on the way in which it is extracted and processed.

Centrifugation is the traditional way of extracting honey. Through this process, the largest pieces of wax are removed and later strained in order to avoid impurities and small pieces of wax that remain in the honey after centrifuging. In this way, cleaner honey is obtained through a process in which it is not subjected to heat at any time and therefore keeps its natural properties intact.

Pressure filtering is an industrial filtering process, apparently similar to straining, and is used by large producers but is counterproductive for honey since it alters the state of the product and eliminates part of its nutrients. During pressure filtration, the honey is heated to later be pumped through tiny microfilters that expel it at high speeds, introducing it directly into the containers in which it will be marketed, in the same way as is done with soft drinks. In the case of honey, the heat to which it is subjected causes changes in its natural state and part of its nutritional elements are eliminated or trapped in the fine meshes that are used, thus obtaining a honey with a soft, refined and creamy appearance. but losing part of its properties.

The other current honey processing system is pasteurization. During this thermal process, foods are subjected to high temperatures, which causes the loss of nutrients, as well as the destruction of enzymes during the heating process. In the case of honey, it is especially important in order to guarantee that the natural state of the product is not altered, that there are no changes in diastase, a key enzyme in it and sensitive to heat, therefore this process is the that most alters its natural properties.

In raw honey:

• Vitamins, minerals and nutrients remain intact.
• Higher content of natural enzymes and high amino acid profile.
• Thicker consistency, slightly grainy texture.
• Incredible aromas and natural flavor profile.
• Contains bee bread.

In Filtered / Pasteurized Honey:

• Nutrients lost in the heating process.
• Destruction of enzymes and loss of natural crystallization.
• Smooth, refined and creamy appearance.
• Decreased flavor profile.
• Priceless bee bread.

Therefore, if the intended use of honey is therapeutic, the most reasonable and advisable thing is to purchase raw or raw honey, since since it has not been altered in any way, it provides all the nutrients that honey contains. naturally, being able to fully enjoy all its properties and benefits, thus obtaining the best results.

Properties of Manuka Honey

• Reduction in halitosis by ingesting Manuka honey

Study conducted by: Hirokazu Shiga, Ayako Jo, Keiji Terao, Masato Nakano, Tomoko Ohshima and Nobuko Maeda.
Objectives: A growing number of people are concerned about their oral halitosis. The main source of halitosis is volatile sulfur compounds (VSC), which are generated through the breakdown of proteins contained in food residues in the mouth by oral bacteria such as Porphyromonas gingivalis or Fusobacterium nucleatum. Manuka honey comes from the Manuka tree (Leptospermum scoparium) in New Zealand, and is known for its pronounced antibacterial activity that no other honey possesses. Manuka honey contains a substance called methylglyoxal (MGO), which shows strong antibacterial activity against oral bacteria, so it may be a promising functional food for oral care. Here, we show a small study carried out on the reduction of halitosis by ingesting Manuka honey.

Methods: Ten healthy subjects (average age: 36 years, 5 men and 5 women) were selected, and their halitosis was measured before and after ingestion of Manuka honey and Acacia honey. The concentration of VSC was measured by oral chroma (Halimeter RH-17K, Taiyo), and the concentration of anaerobic bacteria in the mouth was evaluated by urease activity (Atein mBA-400, Taiyo). The amount of MGO in honey was measured using RP-HPLC with UV detection as the corresponding quinoxaline after pre-column derivatization with o-phenylenediamine (Mavric et al. 2008).

Results: The concentrations of VSC and anaerobic bacteria in the mouth decreased after ingestion of both honeys, but the decreasing effect of Manuka honey was noticeably stronger than that of Acacia honey. Manuka honey was shown to have 127 times more MGO than acacia honey by RP-HPLC analysis.

Conclusions: Since there is a strong relationship between the level of MGO in honey and antibacterial activity, the results indicate that the decreasing effect on halitosis by Manuka honey would originate from the strong antibacterial activity of MGO.

Hirokazu Shiga (CycloChem Co., Ltd.); Ayako Jo (CycloChem Co., Ltd.); Keiji Terao (CycloChem Co., Ltd.); Masato Nakano (Nakano Medical Clinic); Tomoko Ohshima (Department of Oral Bacteriology, School of Dental Medicine, Tsurumi University) and Nobuko Maeda (Department of Oral Bacteriology, School of Dental Medicine, Tsurumi University).

• Raw Manuka Honey ? The perfect ally for the whole year, not just in winter

Are you one of the many people who only look for raw Manuka honey during the winter months? If so, you are missing out on the countless benefits that this incredible food can also provide during the rest of the year.

Raw Manuka honey is a natural superfood, made by bees from the nectar of the flower of the Manuka bush native to New Zealand. Due to its unique properties, it can become a beneficial addition to a healthy diet. Famous for its antibacterial and anti-inflammatory properties, raw Manuka honey is a powerful ally in any healthy lifestyle as it offers countless benefits to naturally help our immune system, digestive health, oral health, wound healing , skin health, energy levels, inflammation reduction, sleep quality and antioxidant protection.

But why limit the use of raw Manuka honey exclusively during the winter months? By incorporating this superfood into your daily routine, you can reap the benefits of its powerful properties all year round. Whether taken as is, incorporating it into your morning smoothie or drink (always warm), using it as a natural sweetener, or applying it topically to soothe and treat skin problems, raw Manuka honey is a versatile and effective ingredient that can help improve your health and well-being.

In summary, raw Manuka honey is a powerful nutrient that nature offers us when it comes to helping our body against harmful pathogens and free radicals since its antibacterial and antioxidant properties can help strengthen it.

• Manuka honey. The best natural antibiotic.

Apart from nutritional preparations, there are other supplements of natural origin that also provide extra energy for sports activity or for our life in general: ginseng, brewer's yeast, wheat germ, soy lecithin, pollen, royal jelly, etc.

Among natural supplements, one of the most common is honey. Although there are many different types of honey, one of them stands out above the rest thanks to its antibacterial, antioxidant, anti-inflammatory and anti-infectious properties: it is Manuka honey.

Discovered more than 4,000 years ago, Manuka honey comes from the pollination of the nectar of the Manuka tree (Leptospermum-scoparium), better known as the Tea Tree, native to New Zealand. It contains vitamins A, C, D, B1, B2, B3, B5 and B6, as well as different minerals and trace elements such as phosphorus, calcium or iron.

But what makes this honey more special is a natural substance called Methylglyoxal (MGO), which is found in high concentrations in the nectar of its flowers. This substance, unlike hydrogen peroxide, is not neutralized by intestinal enzymes and hence its great effectiveness. Thanks to it, it will help us more effectively fight against all kinds of bacteria responsible for stomach ulcers, duodenal ulcers and gastritis.

In addition to the protection it provides against bacteria, Manuka honey also has other positive effects such as the treatment of skin conditions, eczema, burns, acne or fungal infections. It is also capable of repairing damaged skin and regenerating its growth, in addition to increasing our energy and boosting our immune system naturally. In short, its many beneficial properties make it one of the most precious elements in nature.

• Manuka honey. Excellent against bacteria

A study carried out in Australia provides news in this regard.

The growing resistance of bacteria to antibiotics has turned honey into a cheap and natural solution when it comes to avoiding infections in open wounds. Compared to expensive antibiotic treatments that can last weeks, a study by the I3 Institute and the Sydney University of Technology in Australia has shown that it is just as effective to use medicinal honey to disinfect chronic wounds.

"Evolution has created an alternative to antibiotics that also prevents bacteria from becoming resistant."

"Honey never goes bad and that is because bacteria cannot grow in it," says the person responsible for the study, Elizabeth Harry.

Study on two kinds of honey

Still, ordinary honey is not suitable for medical use since it does not have a sufficient proportion of antibacterial components. For this reason, the study focuses on two types of honey originating from New Zealand, manuka and kanuka.

Harry explains that ?both register high proportions of hydrogen peroxide and metagloxyl, which are antibacterial components, although manuka is more effective for medical treatment.? The study also shows that manuka honey does not have a single antibacterial component and it is likely that other types of honey with different levels of hydrogen peroxide and metagloxyl have similar properties.

"Many researchers try to identify the component of honey that prevents bacteria from reproducing, but in fact there are more than one, perhaps hundreds, that cause this effect," this expert emphasizes.

Resistance to bacteria worries the WHO

The growing resistance of bacteria to antibiotics has become one of the biggest concerns in the medical sector and the World Health Organization has classified it as one of the three most serious health problems worldwide.

On the other hand, the use of honey for medical purposes represents a minimal cost compared to the research and testing expenses required to develop an antibiotic.

According to Elisabeth Harry, producing an antibiotic requires an average of ten years of research and a cost of millions of euros: ?in the last twenty years only two antibiotics have been approved,? she explains.

The debate about the high cost of antibiotics compared to other natural treatments has been gaining importance as the proportion of older people increases in developed countries.

The most common medical treatment for this type of case is a combination of several antibiotics to prevent bacteria from developing resistance to the medicine. But the study on the healing properties of honey also concludes that, in extreme cases, adding honey to medical treatment gives positive results.

The combination allows the antibiotic dose to be reduced and the honey acts as double protection, according to Harry.

"A chronic wound is one that remains open for three months or more, something very common among older people or people who suffer from diabetes," says the researcher. From research to commercialization.

Fountain:

https://www.researchgate.net/publication/266771658_Decrease_of_halitosis_by_intake_of_manuka_honey