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"Manuka" honey is like no other


Yesterday I mentioned I love "Manuka" honey, but why is it like no other?


Well . . . "Manuka" honey comes from the "Manuka" flower, a scarce and natural resource found only in New Zealand. It contains special health properties used to support digestion, immune system and healing.


'Manuka" honey isn't like traditional honey or local honey due to its "antibacterial" properties. "Methylglyoxal" is its active ingredient and is responsible for its antibacterial effects. "Manuka" honey also has antiviral, anti-inflammatory and antioxidant benefits.


Some of the benefits of taking this honey are its ability to help correct IBS, gastric ulcers, periodontal disease, upper respiratory infections, healing wounds, diabetic ulcers, acid reflux, indigestion and gastritis.


So you now ask . . . how does this work?


Why is Manuka honey so good for you? And what makes it different?


Okay . . . so here's the deal . . .


There are 3 categories of honey


  1. Honey that's been processed

  2. Local Honey

  3. And Characterized Honey

Now . . . all honey contains "hydrogen peroxide" which is what gives it its antibacterial properties. Did you know that?


But when honey is process (the stuff you find in most stores) - that's anything but local and characterized . . . it loses a lot of the potency of the "hydrogen peroxide". Therefore . . . you're just basically consuming sugar! Not good!


Now . . . local honey is the next best thing because it wasn't processed as manufactured honey is and it has retained it "hydrogen peroxide".


Okay . . . so the best honey to consume is a "characterized" honey such as "Manuka". And the reason is this . . . "Manuka" honey has an added antibacterial component called "Methylglyoxal" which other honeys don't have. They get this component from the 'specific" Manuka flower.


So Manuka honey has a double whammy of antibacterial properties to fight and kill bacteria.


Okay so let's break it down even more . . .


As I stated . . . all honey produces "hydrogen peroxide". It's made naturally in honey by an enzyme called "glucose oxidase", which is added to the plant nectar by "bees". Now, Glucose oxidase is not active in full strength in honey because of the honey's high "acidity", (we'll talk about that in a moment)


As you know . . . I'm always talking about how "sugar" feeds "bad" bacteria and "cancers".


Well . . . the sugar in honey is 'no" different . . . BUT the difference with "Manuka" honey is the "extra" antibacterial that will actually kill the "bad" bacteria.


Another key fact is that the sugar in "Manuka" honey also draws water out of bacterial cells, which can help keep them from multiplying.


Okay . . . we spoke of honey's high "acidity" level a moment ago. And this is why this factor is so important.


"Manuka" honey has an acidic "pH' level between 3.2 and 4.5. The reason this is important is this . . . for the stomach to digest food properly and to kill bacteria which by the way this "bad" bacteria is the reason we have "acid reflux" . . . puts the stomach's pH level in "its" optimal neutral range between 1.3 and 4.3.


And this is why "Manuka" honey works so well for digestive issues.


Now . . . I'm not going to lie . . . it's very expensive but to me it's worth it.


One other factor that needs to be said . . . like with anything "too much of a good thing" - becomes "not a good thing".


As always, consult your own healthcare provider before using because this is from bees an you may have an allergic reaction to it. Also . . . you should limit your honey intake to no more than 2 teaspoons per day.


As always, feel free to contact me here










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