All of these grading systems are ways to demonstrate the antibacterial properties, quality and potency of each batch of Manuka Honey, so you know exactly what you’re buying. MGO vs UMF vs NPA

The ideal solution to the aforementioned quality assurance problem lies in the UMF™ (Unique Manuka Factor) grading system. This system offers a more holistic evaluation than just relying on MGO measurement. Genuine Manuka honey from New Zealand bears both a MGO rating and a UMF™ grade. Methicillin-resistant Staphylococcus aureus ( MRSA) is a bug, which is sometimes known as a hospital super bug. It has developed from the overuse of antibiotics and conventional antibacterial treatments are ineffective. MGO, or methylgloxal, is the magic ingredient in Manuka honey, with well-documented antibacterial and antimicrobial properties.

Can you eat raw Manuka honey?

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It’s not just anecdotal evidence that point to the fact that Manuka honey can help soothe a sore throat, research has also shown that it can actually cure a sore throat as it can inhibit the bacteria causing a strep throat 6. You can find more natural remedies for strep throat in my previous article. 4. Wound, Burns, and Skin Ulcers So put simply, the MGO number refers to the amount of methylglyoxal per kilogram. For example Manuka Doctor 340 MGO has 340mg per kg of MGO in the pot. In addition to fighting biofilms, MGO in Manuka honey has demonstrated potential in restricting the growth of dangerous pathogens. It’s proven effective against Streptococcus pyogenes, gram-negative bacteria including E. coli, and even hard-to-treat methicillin-resistant Staphylococcus aureus (MRSA). Let’s look at the many uses and health benefits of Manuka honey and how it can be used as a natural treatment for many ailments. 1. Manuka honey has strong antibacterial properties The Manuka bush is where this premium honey gets all its unique properties, including its rich flavour and associated health benefits – we’ll get into these below! Top 3 manuka honey benefitsGenuine, high-quality Manuka honey, enriched with the right concentration of MGO, can be an excellent addition to any wellness routine. Plus, the creamy texture and delicious flavor of this raw honey is incredibly hard to beat. In clinical trials onto the effect of Manuka honey and IBD, scientists found that Manuka honey reduced inflammation in the colon 10. The number on the front of the pot represents the mg per kg of MGO (Methylglyoxal) and the related strength of Antimicrobial Activity, which is known to kill certain types of bacteria. The greater the number, the stronger the Antimicrobial Activity. Monofloral Manuka honey has nectar predominantly from the Manuka Bush, giving our Max Strength Manuka honey a higher concentration of Manuka Nectar than other Manuka. All natural honey has some antibacterial effects, but scientists have discovered that Manuka's effects are much more potent, thanks to MGO.

At the end of the day, if you want a high-quality honey with unmatched antibacterial properties, you are probably going to have to spend more money than you would if you went for your average run-of-the-mill table honey. The concentration of MGO in Manuka honey is a critical indicator of its potency. In fact, MGO levels are one of the ways in which Manukora certifies that its honey is real Manuka honey. Read each label carefully: Look for certifications that authenticate the honey’s origin and quality. Certifications ensure that the product has been independently tested and verified for its MGO content and other quality parameters.

Assess your needs: Define your purpose for purchasing Manuka honey. If it’s for general wellness and culinary use, lower MGO levels like 100+ or 250+ may suffice. For more specific uses regarding Manuka honey’s beneficial nutrients, you may want to opt for higher MGO levels, such as 600+, 850+, or above. Curious about the fascinating world of bees? Our guide on what the Queen Bee does offers insightful knowledge. Finally, understand the differences and benefits between Manuka Honey vs Raw Honey to fully appreciate the unique characteristics of Manuka honey. It’s important to note that the MGO content of Manuka honey changes over time. The MGO concentration initially increases rapidly during the first couple of years after harvest due to the chemical conversion of DHA to MGO. However, as the DHA supply gets used up, the rate of conversion declines. In fact, in honey nearing the end of a five-year shelf life, the MGO concentration begins to drop due to insufficient DHA availability. Additionally, storage conditions such as temperature can impact the rate of DHA to MGO conversion. The ideal storage temperature to balance the DHA to MGO conversion is at or below 23°C. The Role of UMF™ Grading System This classification came to be in 1981 when Dr Peter Molan started researching the peroxide activity in honeys from around the world.