Manuka honey comes exclusively from New Zealand, where the manuka bush (Leptospermum scoparium), which is a relative of the tea tree, is a native species. Due to the abundance of the manuka flora in remote parts of New Zealand, the bees feed almost exclusively off the white manuka flowers at certain times of the year, and produce a honey which is darker and richer tasting than common clover honey.

Scientific research carried out by Peter Molan of Waikato University and others has proven the extraordinary anti-bacterial properties of manuka honey and high levels of minerals and enzymes it contains.

Most types of honey are known to contain hydrogen peroxide (formed in a slow release manner by the enzyme glucose oxidase), but in addition to this manuka honey also uniquely contains high levels of methylglyoxal (a non-peroxide enzyme). Indeed, these two enzymes are present in active manuka honey in concentrations of up to 100 and 1000 times greater respectively than in other varieties of honey and it is believed the two might work together in a synergistic manner to give manuka honey its uniquely powerful anti-bacterial properties.

A few years ago Manuka honey was a secret that only avid health food consumers knew about, however its amazing health giving and anti-bacterial properties - fighting infection, healing wounds, cuts and grazes, soothing inflammation and settling upset stomachs to name a few - have led it to become increasingly popular across the UK.

Manuka honey is widely regarded as a powerful tonic and is used by many throughout the world as an aid to:

- soothing sore throats;

- assisting with good digestion and in relieving indigestion, IBS, mild colitis and diverticulitis and healing stomach ulcers; and

- promoting general skin care and the treatment of minor burns, grazes, rashes, stings and sunburn

- healing wounds, cuts and ulcers and fighting many bacterial and fungal infections, including discouraging MRSA infection.

Active manuka honey is becoming much more widespread in its use as clinical trials are continuing to validate its antibacterial and other healing properties. Indeed, a number of leading NHS hospitals now use active manuka honey for the treatment of wounds as recently publicised by the Royal United Hospital in Bath which is using manuka honey and maggots to treat patient’s wounds.

On 8 June 2009 the Daily Mail ran an article by Daniel Martin, on the use of Manuka honey and maggots in hospitals today. The Royal United Hospital, Bath, is using medical grade Manuka honey and the sterilised larvae of the common greenbottle fly to treat patients and their wounds.

The article explains:

‘Doctors say the honey’s high sugar content creates a waterless environment in which the bacteria is unable to survive, while its acidity - due to the presence of the enzyme, glucose oxidase - adds to its unique antibacterial properties.

Unlike supermarket honey, Manuka brands, which are harvested from the native New Zealand Manuka plant, have been sterilised by radiation to kill any lurking bacterial spores.

Meanwhile, the maggots are used to speed up healing by placing them in wounds and abscesses, where they eat dead tissue while leaving healthy tissue alone.

Kate Purser, of the Royal United Hospital, said: ‘Honey has been used in healing for centuries but now new products have overcome the problems associated with using conventional honey and bring it into a modern healthcare setting.

‘We may use maggots when conventional dressings have not been successful or if a wound needs a more rapid form of treatment. There is something of the “yuck” factor, but once the maggots are applied some people may feel a tickling sensation while most don’t feel a thing.’

In laboratory tests active manuka honey has been shown in vitro to inhibit helicobacter pylori, believed to cause most stomach ulcers, dyspepsia and peptic ulcers. Also a study published in the British Medical Journal showed that children with gastroenteritis recovered from diarrhoea significantly faster when treated with honey rather than with glucose.

From a nutritional stand point active manuka honey is rich in iron, zinc, B vitamins and antioxidants which makes it an excellent tonic for when recuperating from illness as well as an everyday booster to help maintain a robust immune system and general well-being.

The benefits of propolis: This wonderful resinous substance is used by bees to sterilise the hive and to inhibit the spread of bacteria, viruses or fungi. It appears to help stimulate the human immune system and has been used to resolve chronic conditions such as acne and ulcers. Used during both world wars to prevent infection and promote wound healing, a Kiev study also found propolis to be effective against sore throats and dry coughs in 90% of cases.

The benefits of pollen: Believed to have many nutrients essential for good health, pollen contains B vitamins for energy, vitamin C for immune support and antibody formation, as well as a wide range of minerals. Research emerging from the Ukraine suggests that pollen can help ease the digestive disorders many people with rheumatoid arthritis experience. Pollen extracts have also been used to desensitize allergy sufferers to the allergens which trigger their condition.

There has been a steep rise in the amount of manuka honey available in the UK and this has led to there being very significant differences in effectiveness and quality as some less ethical marketers are trying to take advantage of this market growth. Thus, when buying manuka honey it is most important to look for a product that has not been blended, excessively filtered, over-heated or over-processed in any way - such as 100% New Zealand active manuka honey from Green Bay and specifically its new Raw Manuka Honey, which retains as much of the natural goodness from the hive as possible.

Green Bay works diligently to ensure its Raw Manuka Honey is as near to fresh honey collected straight from the hive as possible, it is:

- minimally filtered - removing unwanted particles like large pieces of honeycomb, but retaining naturally occurring amounts of propolis and pollen which are generally removed when fine filtered.

- not pasteurised or over-heated – it is cold pressed and coarse filtered and for before pouring into jars is warmed very gradually to approximately 37°C, which represents the balmy temperature in the hive during the summer harvest. This means none of the manuka honey’s super-healthy enzymes and other nutrients (many of which are destroyed by high levels of heat) are lost. Green Bay Raw Manuka Honey is not seeded with other honey crystals and beaten to force crystallisation but is left to set naturally in the jar.

- single estate, unblended, artisan produced - it is just sourced from remote, organic-certified apiaries often in wild bush and national parks. Green Bay knows its beekeepers personally and talks to them throughout the year and periodically ‘walks the hives’ with the beekeeper to inspect the harvest conditions, weather and nectar flow from harvest to harvest. In this way Green Bay ensures the provenance and quality of its manuka honey. In fact, Green Bay can name the person who supplied each individual jar-full and often trace the jar back to a few specific locations where the hives were situated.

- tested for distinctive character and quality – Green Bay is owned by Jo, Greg, John and Maria Glass who are passionate about the taste of their honey as they are about the quality of its health giving benefits. A sample from each batch of honey is taste tested by a member of the family team to ensure the taste matches the characteristic profile of the region it’s from. Indeed, each manuka honey growing area has a distinctive taste profile determined by the soil quality and the individual micro-climates that are common in the South Island of New Zealand. Green Bay manuka honey is sold in recyclable glass jars, avoiding any potential risk of chemicals leaching into the honey from plastic jars.

- a high activity factor product - the rating that can be seen on jars of manuka honey (e.g. 10+ or 15+ Active) is equivalent to a correlating percentage of phenol solution and confirms the level of anti-bacterial activity provided. To be given an activity rating each batch of honey has to be verified by a certified laboratory test. Green Bay manuka honey has an activity factor of either 10+ or 15+, certified by an independent professional laboratory which runs a test accredited by ISO 9001 and based on the original research into activity measurement by the Honey Research Unit the University of Waikato in New Zealand. Clinical research indicates that an activity rating of 10+ to 15+ represents the ideal potency to deal with the vast majority of needs.

- wholly organic - the hives are located in the remote and wild areas of New Zealand’s South Island. The soil is rich in natural nutrients, particularly in minerals. The hives are never treated with any modern chemicals and the bees are not fed sugar to boost honey production. All Green Bay active manuka honey is certified organic by the Soil Association in the UK.

Manuka Honey is an expensive honey that people use because of the health benefits they experience and in order to derive these benefits in full it is important that the above factors are taken into consideration.

With its rich and full flavour, Green Bay Raw Manuka Honey is delicious eaten on its own, or on toast, in sandwiches, with muesli, in salad dressings and mixed with ice cream or yoghurt. Indeed, for purposes of maintaining general well-being many consumers enjoy a teaspoonful every day. Green Bay does not recommend any of its manuka honey products are used as a sweetener in hot drinks or added to recipes prior to cooking as the heat can destroy many of the beneficial nutrients present in the honey.

Raw Manuka Honey is a jelly like (thixotropic) honey when extracted from the hive and naturally sets into large crystals over time. The colour of the honey varies by region and also darkens over time and with heating. Green Bay only uses honey from the most recent harvests to ensure the optimum product quality for its customers.

Green Bay Raw Manuka Honey is available in 10+ and 15+ varieties which retail for £9.95 and £11.95 respectively for a 227g jar; £17.95 for 15+ 340g jar. It can be purchased at branches of Waitrose nationally, in over 650 independent health food shops, farm shops and delis and on-line at www.greenbayharvest.co.uk.

Abstracts and clinical research papers:

Honey and wound healing –

http: //bio.waikato.ac.nz/honey/evidence.shtml

Honey and skin ulcers -http: //www.manukahoney.com/resources/research/trial1999.html

Honey and MRSA –

http: //www.christie.nhs.uk/press/2006/050706.aspx

Honey and night-time coughs in children -

http: //archpedi.ama-assn.org/cgi/content/short/161/12/1140







	Home Have you got news to share? Contact us			Manuka and maggots – a holistic approach to healing Manuka honey comes exclusively from New Zealand, where the manuka bush (Leptospermum scoparium), which is a relative of the tea tree, is a native species. Due to the abundance of the manuka flora in remote parts of New Zealand, the bees feed almost exclusively off the white manuka flowers at certain times of the year, and produce a honey which is darker and richer tasting than common clover honey. Scientific research carried out by Peter Molan of Waikato University and others has proven the extraordinary anti-bacterial properties of manuka honey and high levels of minerals and enzymes it contains. Most types of honey are known to contain hydrogen peroxide (formed in a slow release manner by the enzyme glucose oxidase), but in addition to this manuka honey also uniquely contains high levels of methylglyoxal (a non-peroxide enzyme). Indeed, these two enzymes are present in active manuka honey in concentrations of up to 100 and 1000 times greater respectively than in other varieties of honey and it is believed the two might work together in a synergistic manner to give manuka honey its uniquely powerful anti-bacterial properties. A few years ago Manuka honey was a secret that only avid health food consumers knew about, however its amazing health giving and anti-bacterial properties - fighting infection, healing wounds, cuts and grazes, soothing inflammation and settling upset stomachs to name a few - have led it to become increasingly popular across the UK. Manuka honey is widely regarded as a powerful tonic and is used by many throughout the world as an aid to: - soothing sore throats; - assisting with good digestion and in relieving indigestion, IBS, mild colitis and diverticulitis and healing stomach ulcers; and - promoting general skin care and the treatment of minor burns, grazes, rashes, stings and sunburn - healing wounds, cuts and ulcers and fighting many bacterial and fungal infections, including discouraging MRSA infection. Active manuka honey is becoming much more widespread in its use as clinical trials are continuing to validate its antibacterial and other healing properties. Indeed, a number of leading NHS hospitals now use active manuka honey for the treatment of wounds as recently publicised by the Royal United Hospital in Bath which is using manuka honey and maggots to treat patient’s wounds. On 8 June 2009 the Daily Mail ran an article by Daniel Martin, on the use of Manuka honey and maggots in hospitals today. The Royal United Hospital, Bath, is using medical grade Manuka honey and the sterilised larvae of the common greenbottle fly to treat patients and their wounds. The article explains: ‘Doctors say the honey’s high sugar content creates a waterless environment in which the bacteria is unable to survive, while its acidity - due to the presence of the enzyme, glucose oxidase - adds to its unique antibacterial properties. Unlike supermarket honey, Manuka brands, which are harvested from the native New Zealand Manuka plant, have been sterilised by radiation to kill any lurking bacterial spores. Meanwhile, the maggots are used to speed up healing by placing them in wounds and abscesses, where they eat dead tissue while leaving healthy tissue alone. Kate Purser, of the Royal United Hospital, said: ‘Honey has been used in healing for centuries but now new products have overcome the problems associated with using conventional honey and bring it into a modern healthcare setting. ‘We may use maggots when conventional dressings have not been successful or if a wound needs a more rapid form of treatment. There is something of the “yuck” factor, but once the maggots are applied some people may feel a tickling sensation while most don’t feel a thing.’ In laboratory tests active manuka honey has been shown in vitro to inhibit helicobacter pylori, believed to cause most stomach ulcers, dyspepsia and peptic ulcers. Also a study published in the British Medical Journal showed that children with gastroenteritis recovered from diarrhoea significantly faster when treated with honey rather than with glucose. From a nutritional stand point active manuka honey is rich in iron, zinc, B vitamins and antioxidants which makes it an excellent tonic for when recuperating from illness as well as an everyday booster to help maintain a robust immune system and general well-being. The benefits of propolis: This wonderful resinous substance is used by bees to sterilise the hive and to inhibit the spread of bacteria, viruses or fungi. It appears to help stimulate the human immune system and has been used to resolve chronic conditions such as acne and ulcers. Used during both world wars to prevent infection and promote wound healing, a Kiev study also found propolis to be effective against sore throats and dry coughs in 90% of cases. The benefits of pollen: Believed to have many nutrients essential for good health, pollen contains B vitamins for energy, vitamin C for immune support and antibody formation, as well as a wide range of minerals. Research emerging from the Ukraine suggests that pollen can help ease the digestive disorders many people with rheumatoid arthritis experience. Pollen extracts have also been used to desensitize allergy sufferers to the allergens which trigger their condition. There has been a steep rise in the amount of manuka honey available in the UK and this has led to there being very significant differences in effectiveness and quality as some less ethical marketers are trying to take advantage of this market growth. Thus, when buying manuka honey it is most important to look for a product that has not been blended, excessively filtered, over-heated or over-processed in any way - such as 100% New Zealand active manuka honey from Green Bay and specifically its new Raw Manuka Honey, which retains as much of the natural goodness from the hive as possible. Green Bay works diligently to ensure its Raw Manuka Honey is as near to fresh honey collected straight from the hive as possible, it is: - minimally filtered - removing unwanted particles like large pieces of honeycomb, but retaining naturally occurring amounts of propolis and pollen which are generally removed when fine filtered. - not pasteurised or over-heated – it is cold pressed and coarse filtered and for before pouring into jars is warmed very gradually to approximately 37°C, which represents the balmy temperature in the hive during the summer harvest. This means none of the manuka honey’s super-healthy enzymes and other nutrients (many of which are destroyed by high levels of heat) are lost. Green Bay Raw Manuka Honey is not seeded with other honey crystals and beaten to force crystallisation but is left to set naturally in the jar. - single estate, unblended, artisan produced - it is just sourced from remote, organic-certified apiaries often in wild bush and national parks. Green Bay knows its beekeepers personally and talks to them throughout the year and periodically ‘walks the hives’ with the beekeeper to inspect the harvest conditions, weather and nectar flow from harvest to harvest. In this way Green Bay ensures the provenance and quality of its manuka honey. In fact, Green Bay can name the person who supplied each individual jar-full and often trace the jar back to a few specific locations where the hives were situated. - tested for distinctive character and quality – Green Bay is owned by Jo, Greg, John and Maria Glass who are passionate about the taste of their honey as they are about the quality of its health giving benefits. A sample from each batch of honey is taste tested by a member of the family team to ensure the taste matches the characteristic profile of the region it’s from. Indeed, each manuka honey growing area has a distinctive taste profile determined by the soil quality and the individual micro-climates that are common in the South Island of New Zealand. Green Bay manuka honey is sold in recyclable glass jars, avoiding any potential risk of chemicals leaching into the honey from plastic jars. - a high activity factor product - the rating that can be seen on jars of manuka honey (e.g. 10+ or 15+ Active) is equivalent to a correlating percentage of phenol solution and confirms the level of anti-bacterial activity provided. To be given an activity rating each batch of honey has to be verified by a certified laboratory test. Green Bay manuka honey has an activity factor of either 10+ or 15+, certified by an independent professional laboratory which runs a test accredited by ISO 9001 and based on the original research into activity measurement by the Honey Research Unit the University of Waikato in New Zealand. Clinical research indicates that an activity rating of 10+ to 15+ represents the ideal potency to deal with the vast majority of needs. - wholly organic - the hives are located in the remote and wild areas of New Zealand’s South Island. The soil is rich in natural nutrients, particularly in minerals. The hives are never treated with any modern chemicals and the bees are not fed sugar to boost honey production. All Green Bay active manuka honey is certified organic by the Soil Association in the UK. Manuka Honey is an expensive honey that people use because of the health benefits they experience and in order to derive these benefits in full it is important that the above factors are taken into consideration. With its rich and full flavour, Green Bay Raw Manuka Honey is delicious eaten on its own, or on toast, in sandwiches, with muesli, in salad dressings and mixed with ice cream or yoghurt. Indeed, for purposes of maintaining general well-being many consumers enjoy a teaspoonful every day. Green Bay does not recommend any of its manuka honey products are used as a sweetener in hot drinks or added to recipes prior to cooking as the heat can destroy many of the beneficial nutrients present in the honey. Raw Manuka Honey is a jelly like (thixotropic) honey when extracted from the hive and naturally sets into large crystals over time. The colour of the honey varies by region and also darkens over time and with heating. Green Bay only uses honey from the most recent harvests to ensure the optimum product quality for its customers. Green Bay Raw Manuka Honey is available in 10+ and 15+ varieties which retail for £9.95 and £11.95 respectively for a 227g jar; £17.95 for 15+ 340g jar. It can be purchased at branches of Waitrose nationally, in over 650 independent health food shops, farm shops and delis and on-line at www.greenbayharvest.co.uk. Abstracts and clinical research papers: Honey and wound healing – http: //bio.waikato.ac.nz/honey/evidence.shtml Honey and skin ulcers -http: //www.manukahoney.com/resources/research/trial1999.html Honey and MRSA – http: //www.christie.nhs.uk/press/2006/050706.aspx Honey and night-time coughs in children - http: //archpedi.ama-assn.org/cgi/content/short/161/12/1140