.png)
- Jan 28
- 4 min read
Updated: Feb 16
Author: Dr Isaac Flitta: Founder & CEO | PhD | MPhil Biomedical | MBA | Founding Member #FM00007 NZ Apiculture Industry Body
Introduction
At Tōtika Health, we receive questions every day from customers all over the world. Some are curious about the taste, while others want to understand the science behind our MGO 1050+ jars.
There is a lot of confusion in the honey aisle. Is it the bee or the flower? Why is some honey $10 and others $200? To clear the air, we have created this definitive Manuka Honey Guide to answer your most common questions and help you navigate the world of high-grade Manuka.
Q1: What actually makes Manuka honey different from the honey I buy at the supermarket?
The Short Answer: The active ingredient is Methylglyoxal (MGO).
The Detail: Most supermarket honey is pasteurised clover or wildflower honey. It is sweet and delicious, but biologically, it is mostly sugar. It has some mild antibacterial properties due to hydrogen peroxide, but it breaks down as soon as it comes into contact with heat, light, or body fluids.
New Zealand Manuka honey is different because of MGO. This compound is stable, meaning it keeps its antibacterial power even when exposed to the human body. This is why Nz Manuka is used in hospitals for wound care, while regular honey is just for toast.
Q2: Does the "Manuka Magic" come from the Bee or the Flower?
The Answer: It starts with the flower, but the bee unlocks it.
How it Works: The magic begins with the New Zealand Manuka bush (Leptospermum scoparium). The nectar of this specific flower contains a unique organic compound called DHA (Dihydroxyacetone).
The Collection: The bees collect this DHA-rich nectar and bring it back to the hive.
The Conversion: Once in the hive, a natural chemical reaction occurs. Over time, the DHA interacts with natural proteins and slowly converts into MGO (Methylglyoxal).
The Ageing: Interestingly, fresh Manuka honey often has lower MGO levels. We have to "age" the honey in temperature-controlled environments for months (or even years) to allow that conversion to peak. It is a lot like ageing a fine wine.
Q3: Why do you have different MGO levels? Why isn't it all the same strength?
The Answer: It depends on the "Terroir" (the environment).
Just like grapes from one valley make better wine than grapes from another, Manuka bushes vary wildly depending on where they grow.
Location matters: Bushes growing in hot, dry, rugged terrain (like parts of Northland) tend to produce nectar with much higher DHA concentrations because the plant is "stressed" by the environment.
The Season: If it rains too much during the flowering season (which is very short, sometimes only 2-6 weeks!), the nectar gets diluted.
The Result: This is why MGO 1050+ is so rare. It requires the perfect location, the perfect weather, and the perfect harvest timing, all with a bit of luck :-).
Q4: Your Manuka Honey Guide to MGO Ratings: What do 250+, 500+, and 1050+ mean?
The Answer: The number tells you the concentration of MGO in mg/kg. Think of this as your dosage guide.
Here is how to choose the right one for you:
MGO 250+ (Daily Maintenance): Good for a daily teaspoon in your tea or on porridge. It supports general immune health but isn't strong enough for therapeutic use.
MGO 600+ (Targeted Support): This is where the therapeutic benefits kick in. Great for sore throats, digestive maintenance, and boosting immunity during winter.
MGO 850+ (Medicinal Grade): This is strong. It is used for acute issues—fighting off a flu, settling an upset stomach (gastritis), or treating minor wounds.
MGO 1050+ (The Elite Tier): This is Tōtika Health’s speciality. It is rare and highly potent. It is primarily used for skin barrier repair (eczema, dermatitis), severe wound healing, and intensive gut health support.
Q5: Why is real Manuka honey only from New Zealand?
The Answer: It comes down to genetics and geography.
While varieties of "tea tree" grow in other places (like Australia), the specific subspecies of Leptospermum scoparium that grows in New Zealand has evolved in isolation for millions of years.
New Zealand’s unique UV light levels, soil composition, and climate stress the plants in a specific way that causes them to produce high levels of DHA in their nectar. Attempts to grow these bushes in other countries often result in trees that grow well but produce nectar with very low potency.
Q6: Can I use Manuka honey on my skin, or is it just for eating?
The Answer: Your skin might actually love it more than your stomach.
At Tōtika Health, we focus heavily on skincare because high-MGO Manuka is a powerhouse for the skin barrier.
It’s a Humectant: It draws moisture from the air into your skin, hydrating it without making it oily.
It’s Antibacterial: It kills the bacteria that cause acne and infections without stripping the skin’s natural oils (unlike harsh chemical cleansers).
It’s Anti-inflammatory: It actively reduces redness and calms conditions like rosacea and eczema. We made a product just for that, Magic Serum
Pro Tip: If you have a jar of MGO 850+ or higher, try using it as a face mask. Or even better, use our Super Gold Facial Mask. Apply a thin layer to clean skin, leave it for 20 minutes, and wash it off with warm water. You will feel the difference immediately.
Q7: How do I know the Manuka honey I bought is legitimate?
The Answer: Look for the lab test.
Because high-grade Manuka is valuable, there is unfortunately a lot of "fake" honey on the global market. To ensure you have the real deal:
Check the Label: It must state it is "Packed in New Zealand."
Verify the MGO: Don't just trust words like "Active" or "Bio." Look for a specific MGO number (e.g., MGO 850+).
Traceability: At Tōtika Health, every batch we export is independently tested by a laboratory to certify its MGO level. If a brand can't show you the test results, don't buy it.
Ready to experience the difference? Visit www.totikahealth.co.nz
Comments