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Honey has been eaten by man for thousands of years. It’s mentioned in the Quran,the Bible and in the ancient writings of Egypt and India. In Egypt honey was so highly valued it was commonly used as payment; it’s said the Egyptians paid their taxes with honey. It’s likely honey was one of the very first “sweet treats” ever discovered.

In the last few decades the reasons why honey works have been explored.

Honey has long been used to treat wounds and infections. This is because of its strong antibacterial properties. The antibacterial activity of honey is due primarily to hydrogen peroxide, which is generated by the action of an enzyme that the bees add to the nectar during the honey-making process. Manuka honey from New Zealand has particularly strong antibacterial action.

The antibacterial and anti-inflammatory nature of honey makes it useful in the treatment of gastrointestinal disorders. It has long been used as a folk remedy for stomach ulcers, and this has been recently backed up by research. In laboratory tests Manuka honey was found to inhibit the growth of bacteria which causes many stomach ulcers, helicobacter pylori. And there’s evidence honey may be useful as a “prebiotic” encouraging the growth of good bacteria in the gastrointestinal tract. Honey has been found to be useful in treating bacterial gastroenteritis in children and adults.

Honey may also be a good thing to eat to stop tooth decay. A study at the University of Otago’s School of Dentistry found that chewing a Manuka honey “leather” had a beneficial effect on the development of plaque and gum disease.  All in all it seems we kiwis are on the right track with our honey-eating habit. 

How honey is made
Bees have been around for millions of years - they were fully developed in their present form long before modern mammals had evolved. To make honey, bees gather nectar from flowers and plants and carry it to the hive or nest. Once back at the hive, other worker bees then take over, preparing the nectar for storing by adding enzymes. Water evaporates away and this, together with the action of the enzyme, turns the nectar to honey. To harvest honey, the honeycomb is removed from the hive by the beekeeper who uses a special knife to take the wax capping off without damaging the rest of the honeycomb.

The honeycomb is placed in an extractor, which releases the honey without damaging the honeycomb, which is then returned to the hive.

Honey is essentially an unprocessed product; “creamed” honey is whipped to give it a creamy texture, and “liquid” honey is filtered to remove air bubbles and solids.

The Honey Research Unit at Waikato University has been studying honey, especially Manuka honey, for the past 10 years. Peter Molan, who heads the unit, has been studying honey for over 20 years. He explains: “It was because of the reputation of Manuka honey in New Zealand folk medicine that the research on it was started. The unusual antibacterial activity found in it has made Manuka honey world famous.”
Molan discovered that Manuka honey, in addition to the hydrogen peroxide found in all honeys, contains an antibacterial component found only in honey produced from Leptospermum (Manuka) plants. This they christened the “Unique Manuka Factor” or UMF.  Honey with UMF is the only honey available for sale that is tested for its antibacterial activity.

The unit’s ongoing research has found several important and fascinating things about how Manuka honey works.
• Honey with UMF is much more potent than most other honeys when it comes to antibacterial action. Active Manuka honey with UMF is about twice as effective as other honey against Eschericihia coli and Staphylococcus aureus, the most common causes of infected wounds. Manuka honey is now being used around the world as a wound dressing in hospitals, where it is highly effective in treating wounds that haven’t responded to standard treatment. It can also work in cases where patients have developed resistance to the usual antibiotics, highlighting its potential to treat infections from so-called “superbugs”.

• UMF honey is effective in treating the bacteria which causes some stomach ulcers. A small clinical trial suggested doses as low as a teaspoon of UMF honey can provide relief from symptoms.

• The Honey Research Unit team speculates that replacing sugar in the diet with honey may be beneficial to health because of its low glycaemic index, significant antioxidant content and potent anti-inflammatory action. This could lessen the harm from the high sugar content of the modern diet. They are starting research this year to explore this theory further.

How to tell if your honey has UMF
Not all Manuka honey is equal. To rate the potency of the antibacterial activity of honey, Peter Molan devised a testing method and what’s known as a “UMF number”.  The UMF numbers come from a standard laboratory test of antibacterial activity, with honey being compared with a standard antiseptic (phenol) for potency. For example, a honey with a UMF rating of 4 would be equivalent to the antiseptic potency of 4% solution of phenol. Medical professionals in New Zealand use active Manuka honey with a rating of UMF 10 or higher in the treatment of wounds.
To be labeled UMF honey, every batch must be independently laboratory tested and rated for its antibacterial activity. To be sure you’re getting honey with UMF, check product labels for a UMF rating.
Honey’s healing benefits:
Antibacterial
Contains naturally-occurring hydrogen peroxide which is a proven antibacterial agent. Honey has been found to be beneficial in the healing of wounds and skin infections.
Antioxidant
Contains phenolics (plant antioxidants) and other antioxidants which help neutralise the action of free radicals in the body. The darker the honey, generally speaking, the greater its antioxidant properties.
Digestion
May have a prebiotic action, promoting the growth of “good bacteria” in the gastrointestinal tract.
Energy
Honey is a source of natural unrefined sugars and carbohydrates, making it a good source of energy.  It generally has a low or moderate GI, making it a source of sustained energy, as opposed to sugar which is high GI.

Honey Tips:
• Many athletes include honey in their daily diets; it’s a good source of easily digestible energy. Try it on white bread to top up energy levels after an event, or have it on wholegrain bread for a more sustained energy release before an event.

• Honey does not need to be refrigerated (unless you have an ant problem); it will keep for a long time in the cupboard because it is naturally antibacterial.

• Honey is sweeter than sugar, and makes a good substitute for sugar in cooking; if you’re experimenting with honey in a recipe, try replacing half the sugar with honey to start with until you get the flavour you like.

• Try a honey vinaigrette; mix wine or sherry vinegar with a spoonful of honey and olive oil to make a delicious dressing. Team it with a salad of rocket, pear and parmesan.

• Roast fruit drizzled with a little honey for a luscious dessert. Garnish with thick yoghurt mixed with a little honey. Try nectarines or peaches in summer – apples or pears in winter.

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