MANUKA honey is derived from the nectar of manuka (Leptospermum scoparium) trees and has special properties with its potent antimicrobial activity. This unusual activity was discovered by Professor Peter Molan in New Zealand in the 1980s, when he noticed the potency of manuka honey remained even after hydrogen peroxide was removed.

Australia has more than 80 species of native Leptospermum, while New Zealand has one, but the “manuka” honey from both countries has similar properties. There is currently a great deal of debate between the two countries over the rights to use the name “manuka,” but for simplicity in this article we use the term to describe active Leptospermum honeys from either country.

Most of the manuka honey sold globally is eaten. Manuka may inhibit the bacteria that cause a sore throat or gingivitis, but the main components responsible for the antimicrobial activity won’t survive the digestion process.

Nonetheless, honey consumption can have other therapeutic benefits, including anti-inflammatory, anti-oxidant and prebiotic (promoting the growth of beneficial intestinal microorganisms) effects. These properties are not solely linked to manuka honey and various other honeys may also work.

There isn’t any robust scientific evidence that manuka lowers cholesterol, treats diabetes or improves sleep, although one interesting study did show honey was more effective than cough medicine for reducing night time coughing in children and improving their sleep. Manuka honey wasn’t used specifically, but it may well be as helpful.

Claims that anything is able to “detox” are innately ridiculous. Similarly, the label “superfood” is more about marketing than much else, and the cosmetic and anti-ageing claims about manuka are scientifically unfounded. If consumers are buying manuka honey for general daily use as a food or tonic, there is no need to buy the more active and therefore more expensive types. But the right kind of honey is very effective as a wound dressing. (SD-Agencies)