Honey is produced from a variety of floral sources and its natural antimicrobial activity varies greatly with origin and processing. Generally it is the naturally occurring hydrogen peroxide produced by enzymes in the honey that is slowly released in sufficient enough levels to be effective against bacteria but not enough to cause damage to the tissue. UMF active Manuka honey has an added benefit specific to its floral source known as UMF (Unique Manuka Factor) that gives it an extremely powerful edge over other honeys.

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Comb honey is honey-filled beeswax comb as stored directly by the bees.

What is honey?

       Honey is a sweet, thick sugary solution made by bees. The composition of honey consists of varying proportions of fructose, glucose, water, oil and special enzymes produced by bees.

Honey has some unique properties that provide health benefits beyond its delicious taste and sweetening capacity. The oligosaccharides in honey have been suggested to promote the growth of beneficial bifidobacteria in the colon. This colonization may be useful following diarrhea or an extended use of antibiotics. Honey is also rich in health-promoting antioxidants such as pinocembrin and pinobanksin. The antioxidant content does vary depending upon the floral source and correlates with color. Honey from buckwheat, the darkest honey, was found to have the highest antioxidant content.