Raw manuka honey is honey that has not been heated, unprocessed and unfiltered or pasteurised.
Minimally processed manuka honey is generally considered “raw”. Higher levels of processing remove the manuka honey's beneficial properties making it now longer raw. Therefore, the level of processing that your manuka honey goes through, will determine if it is considered “raw” or not.
Manuka honey and raw honey are two separate products. Manuka honey refers to honey that comes from a specific plant in Australia and New Zealand. Meanwhile, raw honey may be sourced from many different types of flowers.
Unprocessed Honey
Most often, Manuka honey is lightly filtered and retains more nutritional content along with bee pollen, propolis, and amino acids in the honey. While Manuka honey is not completely raw, it is mostly unprocessed.
To make sure you are buying raw honey, look at the label. It should say “100% raw” or “unpasteurized”. Words like “organic” and “pure” do not indicate that the honey was unheated. If the label passed the test, look at the product more closely.
Yes, Capilano honey is 100% pure Australian honey. There's absolutely nothing added, it's just as nature intended.
Are All Types of Honey Safe to Eat? Yes- pasteurized, unpasteurized and raw honey are all safe to consume and are great additions to your daily diet!
Although some might call it “raw,” we would not, because the honey must be warmed to remove it from the honeycombs. Flora's honey is unpasteurized, just creamed using the lowest temperature possible to preserve naturally occurring antioxidants and enzymes in the honey.
Although all raw honeys (unheated) have numerous health benefits, Manuka honey has been found to have higher therapeutic and anti-microbial properties than alternative varieties. Containing the unique compound Methyglyoxal (MG), Manuka honey has potent health benefits for face, hair and skin.
New Zealand Manuka comes only from the leptosperum scoparium plant, commonly known as the Manuka plant, while Australian manuka can come from any plant in the leptosperum species. Since research studies tend to focus on New Zealand manuka, it isn't appropriate to extend that research to Australian manuka.
A maximum of two teaspoons a day (15g) is a good portion size of manuka honey, as while it has many impressive health benefits, it is still high in sugar. If you are using manuka honey as part of a balanced diet, try drizzling it over porridge, overnight oats or natural yogurt.
When it comes to the anti-bacterial health benefits of honey, these are measured using a NPA (non-peroxide activity) rating, where 5+ is the lowest strength and 20+ is the best. Aldi's honey has a 5+ rating.
MGO stands for methylglyoxal, the naturally occurring compound that makes mānuka honey so unique. An MGO rating is a standardised measure of methyglyoxal content and is an indicator of quality. Is UMF or MGO better?
Manuka Doctor's honey is never pasteurised and as such is classified as raw.
Manuka honey is typically raw, meaning it's minimally processed and not pasteurized. Both options have a leg up over the pasteurized, processed honey you see at the grocery store. Since they're not heat treated, raw honey and Manuka honey have their beneficial compounds intact.
Raw honey — comes straight from the hive and is available in filtered or unfiltered forms. Regular honey — pasteurized and may contain added sugars. Pure honey — pasteurized but contains no added ingredients.
Manuka honey is expensive because it only comes from New Zealand. The high price of Manuka is largely due to its limited supply. Authentic Manuka honey only comes from New Zealand. The word Mānuka is the indigenous Maori word for the Leptospermum Scoparium tree.
Manuka honey is sort of the crème de la crème of the raw honey world, as it contains a significantly higher concentration of potent nutritional, anti-viral, and healing properties. Produced in New Zealand by bees that pollinate the native manuka bush, this type of honey is potent in both taste and nutritional content.
New Zealand Manuka honey, which is often considered the healthiest type of honey, is made by bees that pollinate the Manuka bush.
Simply look for the UMF Trademark. It stands for 'Unique Mānuka Factor' which is the only independently recognized quality trademark & grading system in the mānuka market. Simply look for the UMF Trademark.
Some research has found Manuka Honey's natural antibacterial action may have a role in fighting H. pylori, the bacteria that causes stomach ulcers. But Manuka Honey is also now known to be an effective prebiotic, boosting levels of a strain of lactobacillus, which also protects against stomach ulcers.
Avoid giving honey — even a tiny taste — to babies under the age of 1 year. Honey can cause a rare but serious gastrointestinal condition (infant botulism) caused by exposure to Clostridium botulinum spores. Bacteria from the spores can grow and multiply in a baby's intestines, producing a dangerous toxin.
It is not necessary to refrigerate honey. In fact, it's much easier to handle if you don't because the cooler temperature will cause the honey to solidify. This makes it difficult to use when you need it and you will have to warm it up to get it back to a liquid state.
Common symptoms include nausea and vomiting. In severe cases, low blood pressure , shock, or even death may occur. For commercial honey, the pooling of massive quantities of honey during proper processing generally dilutes any toxic substance.