[kabumpo]

that’s why I went to Whole Foods and got Manuka honey from New Zealand - 100% the real deal - nothing else smells or tastes like it.

[RKBA Democrat]

Eat manuka? It’s used for treating wounds.

Is it any good?

[Lancey Howard]

Yep, I pay a small fortune for “active 15+, 100% organic and raw” Manuka honey from New Zealand.
Worth every penny.

[Lancey Howard]

Oh, and I also swig a big mouthful of raw bee pollen every day as well.

[BlueDragon]

that’s why I went to Whole Foods and got Manuka honey from New Zealand - 100% the real deal - nothing else smells or tastes like it.

The Manuka honey is valued as a topical wound treatment. Something to do more with antibiotic activity due to methylglyoxal (MGO) and bee defensin, than directly high levels of hydrogen peroxide, and the further creation of peroxides when interacting with the moisture of flesh wounds.

From an armchair perspective, I do wonder if the sugars might kill off some bacteria also? Possibly feed at a cellular level by some sort of osmosis(?), when diluted enough, right at the wound site? ...when conditions are just right, anyway...

Just recently I read that Buckwheat honey has high levels of peroxides, too. Clover honey was way down the list.

Cured or "ripe" honey is partially dehydrated nectar, dryed from around 40% - 50%, even as high as 80% water, usually down to 14%-18% or so water content, AND attracts water like crazy, will even pull moisture from the air.

From http://www.dermnetnz.org/treatments/honey.html :

• Honey is a saturated or supersaturated solution of sugars that has strong interaction with water molecules. The lack of ‘free’ water inhibits the growth of microorganisms.

• When honey is diluted by wound exudates, hydrogen peroxide is produced via a glucose oxidase enzyme reaction. This is released slowly to provide antibacterial activity but does not damage tissue.

• Some honeys still have antimicrobial activity even when hydrogen peroxide activity has been removed. The honey from Manuka trees (Leptospermum scoparium) has been found to have high levels of this antibacterial phytochemical.
  In addition to its antimicrobial properties, honey also appears to stimulate lymphocytic and phagocytic activity. These are key body immune responses in the battle against infection.

Further reading at the link provides not all Manuka honeys are equal. If memory serves, the Manuka honey is derived from nectar of Tea Trees native to New Zealand (and small parts of Australia?) It figures that it could vary, since bees will many times forage from more than one source at a time, and sources themselves may vary in the chemical composition of the nectar produced, due to weather, variations in soil, etc., even when the bees are concentrating on one particular source. Beekeeper inputs and manipulations could be another variable. How thorough were the beeks in isolating combs for harvest filled during the main flow? What other floral sources were available? Where the target trees close enough, and typically enough upwind of hive locations to help keep the bees focused upon them, and not distracted by floral sources found by them to be sweeter? But nevermind more ruminations from myself for now. From the source is found;

"Medical professionals in New Zealand use active manuka honey with a rating of UMF 10 or higher. UMF graded honey is also sterilised by gamma irradiation without loss of any antibacterial activity. "

Check your jar for markings? I've never seen the stuff on the shelves, but then I've not looked for it.