Plants and honey bees have a symbiotic relationship.  Apart from ants, bees are one of the hardest working creatures in the insect world.  They have an incredible hive mentality which allows them to communicate and work together almost as though they were one entity in a harmonious way.  Bees infuse their honey with the energy of their industry and harmony. To make 500g of honey, bees take nectar from approximately 2.5 million blossoms.  Even when flowers are plentiful, a bee colony may make up to 40,000 trips and fly up to 90,000 kilometres to produce 500g of honey. 

One of the more famous forms of honey, made from the nectar of the manuka tree in New Zealand, and also Australian jelly bush honey, have proven value as antibiotics and contain substances that not only destroy bacteria, but they also help the healing process.

Manuka honey has an amazing nutritional profile.  Regular raw honey is already known for its tremendous nutritional and immune-boosting abilities.  Typical raw unfiltered honey is a rich source of:

Amino acids, B vitamins (B6, thiamine, niacin, riboflavin, pantothenic acid), Calcium, Copper, Iron , Magnesium, Manganese, Phosphorus, Sodium, Zinc.

Manuka honey has up to four times the nutritional content of normal flower honeys.  This is what is called the Unique Manuka Factor.

In 1981, researchers at the New Zealand University of Waikato discovered that Manuka honey has a considerably higher level of enzymes than regular honey.  These enzymes create a natural hydrogen peroxide that works as an antibacterial.  Some strains of this New Zealand honey are particularly rich in hydrogen peroxide, methylglyoxal and dihydroxyacetone.  This medical trilogy helps make up what is referred to as the Unique Manuka Factor (UMF), a global standard in identifying and measuring antibacterial strength of Manuka.  Essentially, the UMF is a guarantee that the honey being sold is of a medicinal quality.

UMF is not found in the nectar of all Manuka flowers, and regular Manuka only contains the hydrogen peroxide antibacterial property that is common to most types of honey.

What separates UMF Manuka from other Manuka varieties is that is has both the natural hydrogen peroxide and its own natural UMF antibacterial property, which greatly enhances its effectiveness.  The UMF properties of Manuka is extremely stable and, unlike the hydrogen peroxide common in most honey, is not easily destroyed by heat, light and enzymes in the body.

Using Manuka Honey For Wound Healing (Cuts, Scrapes, Burns):   There are many products available nowadays which utilze Manuka Honey in wound dressings.   Essentially impregnating a wound dressing with sterilized medicinal Manuka honey will help keep the wound clean and assist with healthy tissue regeneration.

When the wound is clean and free from blood, dip a clean cloth into the honey and gently dab the wound, or pour the honey over it.  The deeper the wound, the more honey is needed.  Cover the wound in gauze and bind to keep the wound safe from dirty particles in the air.  Change the dressing regularly.

Digestive Cleanse:  Add a dessertspoon of Manuka honey to two dessertspoons of Cider Vinegar, dissolved in slightly warmed purified water.  Can be taken once a day to cleanse the gut of harmful bacteria, and to aid digestion.

Manuka Honey Icecream:  This is a delicious and healthy treat for the whole family to enjoy.

• 2 cans full fat Thai coconut milk
• Scant ¼ cup, plus 2 tablespoons of Manuka honey
• 2 Tablespoons of bee pollen
• ½ Teaspoon of xanthan gum or 1 Tablespoon of Arrowroot powder
• Pinch of sea salt
• 1 Tablespoon vanilla extract (optional)

1)  Blend coconut milk, ¼ cup Manuka honey, 1 Tablespoon bee pollen, xanathan gum, salt and vanilla extract (if using) in a blender until smooth.  Chill well in the refrigerator for several hours or overnight.

2)  Process in an icecream machine according to the manufacturers instructions.  Spoon 1/3 of the icecream into a chilled container, even it out and drizzle some of the remaining 2 Tablespoons of Manuka honey.  Sprinkle with some of the remaining bee pollen.  Repeat with the rest of the ingredients.

3)  Freeze for at least 4 hours or overnight.  Let sit at room temperature for 10 to 15 minutes before scooping and serving.