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Description
Manuka honey is one special and rare form of honey derived from the nectar of the Manuka tree, native to New Zealand. Known for its unique taste and health benefits, this honey's acidity level is higher than regular honey, which enhances its antibacterial properties. Manuka honey is well-known for its wound-healing properties and its ability to support general health. The honey is graded using MGO, a scale that measures how concentrated its antibacterial compounds are. A higher MGO number means more potent antibacterial effects, making it a strong addition to anyone's wellness routine. This honey is also applied to the skin to calm irritation or help with healing. Many people like to add it to tea, yogurt, or smoothies as a natural sweetener. With so many uses, Manuka honey works well in both home remedies and everyday meals.
MANUKA HONEY
Benefits
Powerful Antibacterial Properties: Contains high levels of methylglyoxal (MGO), which provides strong antibacterial effects, supporting wound healing and overall health.
Promotes Digestive Health: Acts as a prebiotic, nourishing beneficial gut bacteria and supporting healthy digestion, essential for gut balance.
Supports Immune Function: The antioxidants and bioactive compounds in Manuka honey may help boost the immune system and protect against oxidative stress, promoting overall wellness.
Soothes Sore Throats: Its natural soothing properties make it effective for calming sore throats and alleviating cough symptoms, providing relief when needed.
Wound Healing Aid: Can be applied topically to minor cuts and burns to promote faster healing due to its antibacterial and anti-inflammatory properties.
Natural Energy Booster: Provides quick and sustained energy due to its natural sugar content, making it an ideal choice for active individuals needing a boost.
Glycemic Load [GL]
A food's glycemic load indicates how much it will increase a person's blood sugar after being eaten. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
3.0 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
57 | Medium