Manuka honey: what it is, how to distinguish it from “regular” honey, and why it costs so much

I'm Simone Gabrielli, a nutritional biologist, and I'll explain what we really know about Manuka honey, its properties, what the acronyms MGO and UMF mean, and why this honey can be so expensive.

What is Manuka honey and how does it differ from "regular" honey?

Manuka honey is a monofloral honey obtained primarily from the nectar of the flowers of Leptospermum scoparium, a plant native to New Zealand and also found in Australia. Unlike multifloral honeys or those obtained from other plants, its characteristic quality is linked precisely to its botanical origin.

But what makes it special? All types of honey have some antibacterial activity, due to various factors, including hydrogen peroxide (commonly known as hydrogen peroxide). However, Manuka honey also has a unique antibacterial activity that isn't related to peroxide, but is primarily associated with the presence of methylglyoxal, or MGO. This compound can damage various microorganisms by interfering with their cellular structures and functions. Its unique feature is that, compared to the antibacterial activity based on hydrogen peroxide, this component is more stable and significantly contributes to Manuka's characteristic antimicrobial activity.

The consistency and flavor can also be different from what we're used to with other honeys. Manuka tends to have a thicker consistency and a stronger flavor, with notes reminiscent of flowers and wood; the color and consistency can also vary depending on the product.

Properties, benefits, and contraindications of Manuka honey

What benefits can we actually attribute to Manuka honey? An important distinction must be made between what has been observed in the laboratory and what has been demonstrated in humans. Manuka honey has shown activity against various bacteria in in vitro studies, and potential applications against microorganisms such as Staphylococcus aureus and Pseudomonas aeruginosa have also been studied. Possible anti-inflammatory and antioxidant properties have also been investigated, as well as a possible role in gastric disorders, including Helicobacter pylori infection. However, the evidence is insufficient to conclude that Manuka honey can treat gastritis, ulcers, or H. pylori infections.

Just because a substance can damage a bacterium in the laboratory doesn't mean it will reach the same bacterium in the same way and at the same concentration once ingested. Our stomach, its mucosa, digestion, and microbiota make the situation much more complex: therefore, if you have an ulcer or a Helicobacter pylori infection, a medical diagnosis and validated treatment are required. Manuka can be consumed as a food, but it should not be considered a drug.

As for contraindications, let's start with a very simple fact: honey is a sugar. The World Health Organization considers the sugars naturally present in honey to be free sugars and recommends limiting their overall consumption. Furthermore, the very high concentrations of MGO and their possible long-term effects are still being studied. In short, a rather simple rule applies here too: natural does not automatically mean harmless.

Why is Manuka honey so expensive?

We come to the question that probably interests you the most: why can a jar of Manuka honey cost so much?

The first reason is its unique botanical origin. To obtain honey classified as Manuka, the nectar of the Manuka plant must be used, and production is tied to specific geographical areas, especially New Zealand. Furthermore, the flowering period needed for honey production is concentrated in a limited period of the year, just one month.

There's another factor: production and certification require specific controls and are quite expensive. Honey is analyzed to verify the characteristics and levels of key markers associated with its activity and the product's authenticity.

And we come to the two acronyms you find most often on the packaging: MGO and UMF.

• MGO indicates the concentration of methylglyoxal. For example, a product with MGO 515 contains at least 515 mg of methylglyoxal per kilogram of honey. In general, the higher the concentration of MGO, the greater the antibacterial activity associated with this substance.
• UMF, on the other hand, is a certification and classification system for New Zealand Manuka honey. It doesn't simply indicate the amount of MGO, but takes into account various markers used to assess the product's authenticity and quality.

So yes, the higher the MGO value, the higher the concentration of this substance and, generally, the price of the product. But this doesn't mean that honey with a very high value is automatically necessary to obtain health benefits.

Ultimately, this is the point: Manuka honey has a real and interesting property: a unique antibacterial activity, primarily associated with MGO. Scientific research has been studying this for years, but we can't turn this property into a promise of cure.

If you like its taste and want to try it, you can easily consider it a food; however, if you're looking for a solution for an infection, ulcer, or other health problem, a jar of Manuka isn't a substitute for therapy. The real secret is to pay attention to your diet every day, not to look for the "magic" ingredient.