The Anti-Bacterial Power of Manuka Honey: Backed by Science

The Anti-Bacterial Power of Manuka Honey: Backed by Science

When something tastes as good as honey and is filled with benefits backed by science? It's a win-win! 

Manuka honey isn’t your average squeeze-bottle honey. It’s got naturally occurring antibacterial properties that make it stand out, and researchers have been digging into why it works so well for everything from overall wellness to wound care. 

So, what makes it antibacterial? 

The secret lies in methylglyoxal (MGO), a naturally occurring compound that forms in the honey from the nectar of New Zealand’s native Manuka flowers. The higher the MGO rating, the more potent the honey’s antibacterial properties are. 

Manuka’s unique combo of low pH, hydrogen peroxide, and MGO makes it tough on bacteria, but gentle on you. 

But does it actually work? 

Yup. Researchers like Dr. Megan Grainger and Dr. Mike Clearwater at the University of Waikato have studied Manuka honey for nearly two decades. Their research helped identify MGO as the powerhouse behind Manuka’s effectiveness and continues to shape how we understand this incredible ingredient. 

It’s so reliable, some hospitals even use medical-grade Manuka in wound dressings. 

How can you use it at home? 

For general wellness, MGO 400+ or higher is a great place to start. If you want something supercharged, explore our 850+ or 1100+ options. 

Sweet. Science. Simple. 

It’s not magic; it’s Manuka. And we think that’s pretty sweet. 

Want to Dig Deeper? 

Here are a few helpful resources if you want to geek out: