The consumption of authentic manuka honey involves several approaches to maximize its potential benefits. It is a monofloral honey produced in New Zealand from the nectar of the manuka tree (Leptospermum scoparium). The methods of ingestion range from direct consumption to incorporation into various foods and beverages. As an example, a spoonful can be taken directly, or it can be added to tea or spread on toast.
The importance of proper consumption lies in preserving its unique properties. Manuka honey is valued for its high concentration of methylglyoxal (MGO), a compound believed to contribute to its antibacterial activity. Historically, honey has been recognized for its therapeutic qualities, and manuka honey, with its enhanced MGO levels, holds a prominent position in this regard. Its consumption is often associated with supporting overall well-being.
