Manuka Honey in the U.S.: A Consumer's Guide

Introduction to Manuka Honey

Manuka honey is produced by bees that feed on flowers of the New Zealand manuka tree (Leptospermum scoparium). Since the pioneering work of Dr. Peter Molan was published in the early 90's, manuka honey and some varieties of the Australian jellybush honey have been accepted around the world as a premier natural health product. This high level of acceptance, combined with the limited availability of the highly active forms of the honey, has resulted in premium prices and strong global demand. Unfortunately, this has also resulted in a number of unethical practices that range from misrepresentation of the activity to outright forgery of the product.

The objective of this web site is to report on the latest news from scientists engaged in manuka honey research and to make the U.S. consumer aware of the best sources of manuka honey in the U.S. This site is for informational purposes only. The information contained herein has not been reviewed by the FDA, and manuka honey is not approved for the treatment of any disease. This site is maintained by Koru Naturals. For comments or contributions please write to us at admin@korunaturals.com.

Manuka Honey as Traditional Medicine

Honeys have been used for centuries for their medicinal properties, particularly as anti-microbial agents. It has also been recognized that honeys from different plants vary in their antimicrobial potency. Honey exerts its anti-bacterial activity through two basic mechanisms: physical blockage of microbial growth and the presence of anti-microbial chemical compounds. The physical components are the osmotic effect and the acidity of honeys. The osmotic effect derives from the fact that the water content of honey is less than 20% by weight. Furthermore, honey is a super-saturated solution of sugars, primarily fructose and glucose, which interact strongly with water molecules. Therefore, not only there is little water in honeys, but also most water molecules are not available to support microbial life due to the interaction with sugars. Also, honeys have a low pH, generally below 4.0, which is too low to allow the growth of most bacterial species. A corollary to this information is that the physical anti-microbial properties of honeys will be rendered ineffective if dilution of the honey introduces water or raises the pH.

Given the need to restrict the dilution of the honey in order to retain biological activity, the most effective use of honey is as topical application for wound healing. There is extensive evidence that active manuka honey is effective in promoting the healing of wounds, burns and skin ulcers, helping reduce inflammation, swelling and pain. This wound-healing activity of manuka honey is probably due entirely to its anti-microbial activity.  Proper healing of a wound without leaving scars requires a moist environment, which is a challenge because moisture promotes microbial growth. Application of dehydrating agents such as alcohols can be effective at killing bacteria, but alcohols also delay healing and promote scarring of the skin. Active manuka honey will prevent microbial growth while retaining the moisture necessary for proper healing.

After the end of World War II antibiotics have been used recklessly in America. This has resulted in the widespread emergence of antibiotic-resistant bacteria, in particular the resistant strains of Staphylococcus aureus (MRSA) that plague U.S. hospitals. S. aureus is highly sensitive to active manuka honey, highlighting the value of this honey as natural remedy.

For topical use, we recommend sterile honeys because research has shown that regular honeys contain microbial spores that may germinate under certain conditions.