What is active honey?
Active honey is honey that has been tested and proven to contain 'bioactive' compounds. One of the most commonly known active honeys is Manuka.
The bioactive compound, methylglyoxal, is a naturally occurring property of Manuka honey. Our Medi Manuka honey is tested by an independent laboratory to identify the different potency levels.
Named after the species of tree, Manuka (from the Leptospermum genus within the Myrtaceae Family) is found all over Australia and New Zealand and the honey does vary in colour, thickness and flavour while still retaining its renowned therapeutic benefits. These antibacterial Manuka honeys are tested using analytical methods to show the presence of antibacterial properties:
NPA – Non Peroxide Activity
MGO – Methylglyoxal
Does Medi Manuka Honey contain added sugar?
No. Medi Manuka Honey does not contain added sugars, such as cane sugar, rice syrup, sugar beet syrup, corn syrup or any other sweetening additives.
What is Raw Honey?
Raw honey comes directly from the hives and there is minimal processing. In its truest sense raw honey is honey taken directly from
the honeycomb, obtained by extraction, settling or straining without adding heat.
The minimal processing of raw honey ensures that it still contains the valuable properties of natural bee honey. This includes all the health benefits of this delicious, nutritious food created by nature. When a recipe calls for raw honey this is the type of honey they are recommending.
Our honey is not adulterated by the addition of other ingredients or substances, or the removal of components beneficial to people. Our honey is unpasteurised offering you only the highest quality pure Australian Manuka honey available.
Our honey is cold extracted at room temperature and not tampered with or altered in any way, at any stage of the operation, trying to do it on warm days the old fashioned way.
Is raw honey the same as unprocessed honey?
Unprocessed or unpasteurised honey is essentially raw honey in its purest form, taken directly from the honeycomb and is likely to contain pollen grains, wax and propolis.
How to Recognise Raw Honey
Compared to commercially produced honey, Australian raw honey may have a slightly cloudy appearance as it contains fine textured crystals, particles of honeycomb and flecks of pollen. Depending on the variety (the species of tree the nectar was predominantly sourced from) of honey, raw honey may begin to crystalise during storage in the pantry. Some will begin to crystalise within weeks such as Yapunya or Canola. Others may take months (Macadamia or Tea Tree), whilst others will take years (Yellow Box and many Eucalypts). The raw honey may start to cloud and crystalise gaining a more granular texture which many people prefer; however it won’t change the flavour or nutritional value.
Which species of Leptospermum spp. does your Manuka honey come from?
Our Manuka honey is a locally varying mix of several native Leptospermum honeys: Leptospermum Polygalifolium (Active) Leptospermum Liversidgeii (Active) Leptospermum Juniperium (Active) Leptospermum Whiteii (Active) Leptospermum Petersonii (Active) Leptospermum Laevigatum (Considered Inactive) Leptospermum Trinervium (Considered Inactive) Leptospermum Semibacattum (Considered Inactive)
Where is your Manuka Honey Produced?
Our Manuka honey is produced in a Pristine mountain Village on the east coast of New South Wales, by the wonderful apiarist Peter, where the honey is extracted, then hand bottled and hand packed for us so you can experience our 100% Australian Made Manuka Honey. Our BIO-ACTIVE MANUKA HONEY is produced by bees foraging sustainably on Pristine LOCAL Coastal Heath, collecting nectar and pollen from Native Australian Leptospermum plant species.
What Strength Manuka do you produce?
MGO30+ has methylglyoxal levels of > 30 ppm (Mg/Kg) and is a delicious blend of Manuka and other coastal honeys.
MGO100+ “NPA5+” has methylglyoxal levels of > 100 ppm (Mg/Kg) and is equivalent to “UMF 5+” or “ULF 5+” ratings.
MGO200+ “NPA8+” has methylglyoxal levels of > 200 ppm (Mg/Kg) and is equivalent to “UMF 8+” or “ULF 8+” ratings.
MGO263+ “NPA10+” has methylglyoxal levels of > 263 ppm (Mg/Kg) and is equivalent to “UMF 10+” or “ULF 10+” ratings.
MGO400+ “NPA13+” has methylglyoxal levels of > 400 ppm (Mg/Kg) and is equivalent to “UMF 13+” or “ULF 13+” ratings.
MGO512+ “NPA15+” has methylglyoxal levels of > 514 ppm (Mg/Kg) and is equivalent to “UMF 15+” or “ULF 15+” rating
Is all of your Medi Manuka Honey Tested for MGO content by independent laboratories?
Yes! All of our honey is sent to the University of Sunshine Coast Honey Laboratory and tested for MGO, DHA and HMF concentrations by world leading laboratory staff. All our Medi Manuka Honey is tested using the HPLC technique in NATA accredited laboratories by independent scientists. You can be certain that the honey you receive is ALWAYS as strong as the label states – we guarantee it! University of Sunshine Coast Honey Lab is a world leading Manuka Honey Research Lab. Laboratory issued Test Certificates are kept for every batch and we keep records that can be used to track the provenance of every jar right back to the Apiary where it was produced.
Why has my honey gone all lumpy?
Candying or crystallisation of honey is a natural process relating to the characteristics of individual honeys. The natural glucose found in honey can form a structural lattice, which turns the liquid form of honey to a semi-solid state. As honey is a natural product it will sometimes crystallise, and this is not an indication that the honey is “off” or “out of date” or of a low quality…it is natural.
Honey can last for many, many years if stored properly in an airtight container. The crystallisation phenomenon has no bearing on the honeys quality, and is actually attributed to pure and natural honey, as raw and unheated honey has a natural tendency to crystallise over time.
The average composition of Australian honeys produced from native and exotic floral species is as follows:
Fructose 44% Glucose 35%
Moisture 17% Sucrose 3%
Other less than 1%
Australian honey is made out of (in average) over 80% sugar, which is a lot of sugar in very little water, and that makes the solution unstable. And yet, this is the very reason why honey does not spoil as the water content is not high enough to start the fermentation process.
Glucose being less soluble than fructose is the crystallisation “starter” but other factors such as pollen or propolis in the honey (they act as a platform for the glucose crystals to start forming on them) as well as cooler temperatures can help speed up the process.
The higher the glucose to fructose ratio the faster the honey will crystallise. This ratio depends on the type of nectar the bees were feeding on, different flowers will produce a different ratio. Sometimes it happens in the combs themselves before the beekeeper even extracts it and some varieties take an extremely long time to crystallise.
The common misconception, however, is that honey that crystallises comes from feeding the bees sugar syrup or from adulterating honey with corn syrup. In fact, the opposite is true: processed or adulterated/diluted honey does not crystallise.
Heated up/adulterated honey can look pretty on the shelf for a very long time, just the way consumers have been brainwashed to like things (pretty perfect lemons, straight-same-thickness carrots etc) but it doesn’t come without a cost.
Heat causes the destruction of enzymes and as well as loss of aroma and flavour. It also increases the content of the undesirable compound HMF (hydroxymethylfurfural). Fresh natural honey can have varying levels of HFM (usually below one mg per kg in the hive) but the levels soon start to rise with ambient temperatures above 20 degrees Celsius.
The international food standards requires that the HMF content of honey after processing or blending shall not be more than 40mg per kg.
So, now that we know honey that crystallises is good for you, what do you do with it?
Well, for starters, plenty of people like the texture and the fact that it doesn’t drip everywhere when you put it on toast. If you are using in your tea or coffee, no problem, it will dissolve in the hot liquid. Same thing if you are using it for baking, or in marinades for your meat/fish.
But, if you still are not convinced and want to return your honey to its liquid form, do not despair, it is possible. Just put your jar in a bowl of warm water (around 40-degree Celsius) and let it sit there for a while. You might need to do this a couple of times but please, do not put it in the microwave, which of course is much faster, but will definitely destroy all the goodness of your honey.
Can children and babies eat raw honey?
No. Because RAW Honey is not pasteurised, there is a small risk that infants under 12 months may be susceptible to infant botulism as their digestive system may not yet be able to combat botulism spores that may be in the honey naturally, older children and adults need not worry about this.