Q: What is Manuka Honey?

A: Manuka honey is monofloral honey produced by bees that collects nectar from the Manuka flowers; a native plant of New Zealand. It is renowned for its unique flavours and antibacterial properties.

Q: What is UMF Manuka Honey?

A: UMF stands for Unique Manuka Factor. It is a registered trademark of UMFHA (Unique Manuka Factor Honey Association) in New Zealand. Laboratory studies certified by UMFHA have shown that manuka honey possess antibacterial properties known as Peroxide Activity (PA) – this is found in most honey. In addition to PA, some of the manuka honey possess additional antibacterial properties known as Non-Peroxide Activity (NPA) – which is more stable over time and does not break down with heat, light or even our body enzymes; unlike PA. This NPA is also known as Unique Manuka Factor or UMF. Only a license user of UMFHA can use this trademark. Therefore, you can be assured that the antibacterial claim will be true to label.

Q: Why does UMF Manuka Honey tend to be more expensive than Active Manuka Honey?

A: Active Manuka Honey measures the total antibacterial activity, which includes the predominantly high level of naturally occurring Peroxide Activity and Non-Peroxide Activity. But UMF Manuka Honey measures only the Non-Peroxide Activity, which is more stable over time and does not break down with heat, light or our body enzymes.

Beside this antibacterial property, another reason is because of its limited supply. Not all Manuka flowers can produce UMF Manuka Honey. Only a small portion is harvested during each season. Area for bee keeping is carefully selected; where most UMF will be situated.

Q: Can children eat Manuka Honey?

A: For all honey, it is generally accepted that it should not be given to children under 3 years of age, as their digestive systems are still developing. Seek advice from your medical professional if you are concern.

Q: I’m a diabetic, can I still take Manuka Honey?

A: Manuka Honey is rich in natural fructose and glucose. Our suggestion is that you will have to monitor your blood sugar level and seek advice from your doctor on your situation to any honey.

Q: I’m pregnant, can I take Manuka Honey?

A: There are no supporting evidence that states unsafe consumption of Manuka Honey during pregnancy or lactating. Our suggestion is to check with your gynaecologist before use.

Q: The colour of the UMF Manuka Honey is not the same as the one I bought previously?

A: Honey is a natural product and it is influenced by seasonal change in climate conditions. As a guide, the colour ranges from dark cream to dark brown. Regardless of colour, its antibacterial property remains unchanged.

Q: UMF Manuka Honey is effective against the bad bacteria in our body, but will it kill the good ones as well?

A: Antibiotics when taken orally, it kills all bacteria inside be it good or bad. Manuka Honey doesn’t affect the good bacteria yet destroys the infectious ones.

Q: So which UMF activity for who?

A: UMF 10+ is generally suitable for most people for general maintenance. UMF 15+ and 20+ will be recommended if one has a specific problem to tackle such as stomach ulcer, acid reflux and maybe digestion problem.

All our manuka honey is tested and certified effective against antibiotic resistant bacteria such as MRSA and Helicobacter Pylori (main cause for stomach ulcers), by our local and New Zealand laboratory.

Q: How different is First Health UMF Manuka Honey as compared to other brands Manuka Honey?

A: First Health UMF Manuka Honey goes through 2 levels of testing for their Non-Peroxide Activity; once in New Zealand and another when they are in Singapore. Our manuka honey is harvested in the North Island in New Zealand where studies have shown that the manuka flowers are predominately concentrated and is able to harvest a higher average UMF level.

Q: Why do Manuka Honey crystalize?

A: Manuka Honey is a super saturated sugar and therefore crystallization will take place normally under the right temperature; typically, between 10-degree celsius to 20-degree celsius. When water is separate from glucose, the glucose becomes a crystal. And because it is super saturated in sugar, crystallization will take place once a “seed” is introduced – It can be a grain of pollen, or even a speck of dust.  But crystallization is not a quality reduction.

Q: How to make the crystallized honey normal again?

A: Simply leave it at room temperature and it will return to its runny state again. Never heat the honey at high temperature as it will destroy all the good properties.