Honey has been used to treat wounds since ancient times, as detailed in a document dating back to 1392. It was believed to help in the fight against infection, but the practice fell out of favor with the advent of antibiotics.
I have been a fan of honey for over 50 years. It was one of the first ‘health foods’ I got into in one of my earliest forays into eating well. So, I was aware of many of its healthy properties. Nonetheless, this information about Manuka honey from Medical News Today was news to me.
As we face the challenge of a growing worldwide resistance to antibiotics, scientists are examining the properties and potential of honey.
Qualities of Manuka honey
The leaves of the Manuka tree, also known as a tea tree, have been known for centuries among the indigenous tribes of New Zealand and southern Australia for their healing powers.
Bees that collect nectar from this tree make Manuka honey, which harbors some of healing properties.
All honey contains antimicrobial properties, but Manuka honey also contains non-hydrogen peroxide, which gives it an even greater antibacterial power.
Some studies have found Manuka honey can also help to boost production of the growth factors white blood cells need to fight infection and to heal tissue.
Manuka honey contains a number of natural chemicals that make it different: Continue reading