Manuka Honey

Methylglyoxol (MG) is found in a range of food products including wine, beer, roasted coffee, bread, dairy products, soy sauce and lipids (fats). But the reason we are talking about it is because it also constitutes the major part of the total antibacterial activity found in New Zealand Manuka honey. MG is thought to increases significantly in plants that are exposed to stressors such as salinity, drought and cold. Fortunately for us Manuka honey grows well under just these types of conditions. It is often found on the steep erosion prone hill country of New Zealand and under these stressful condition it produces an excess of MG which is then transferred to the honey. (2)

MG occurs within honey as a non-enzymatic reaction, which is also known as caramelisation or The Maillard reaction. This process is desirable, as it is known for creating the desirable tastes and colors of cooked foods. It is also what gives honey its golden hue. (2) MG was pinpointed as the non-peroxide activity (NPA) of Manuka honey in 2008 by two independent laboratories. It occurs over time through the natural chemical transformations of DHA (dihydroxyacetone) a naturally occurring phyto-chemical present in the nectar of the Manuka flower. This naturally occurring substance has the ability to react with DNA and RNA. Therefore theoretically it could be toxic to humans, however there has been no evidence found that it does this. Instead it appears to have a selective toxicity only for bacteria cells making it the perfect product for reducing scaring and preventing bacterial infections when used either orally or as a wound dressing. (1)

Now that MG has been identified as the component that makes Manuka honey what it is, New Zealand is experimenting with growing Manuka plantations. Farmers often have land, which is not conducive to grazing and seek other opportunities to make money with this extra space. Until recently more often than not this land was leased to companies as logging plantations.

However, a study conducted in 2016 has show that plantation Manuka grown in specific provinces can produce Manuka nectar that contains double the amount of MG than indigenous Manuka. Indicating  the potential of farmers to produce high UMF honey and opening up a whole new avenue for revenue for local New Zealand Farmers. (3)

Sources

1. Carter, D. A., Blair, S. E., Cokcetin, N. N., Bouzo, D., Brooks, P., Schothauer, R., & Harry, E. J. (2016). Therapeutic Manuka Honey: No Longer So Alternative. Frontiers in Microbiology, 7, 569. http://doi.org/10.3389/fmicb.2016.00569
2. Adams C. J., Boult C. H., Deadman B. J., Farr J. M., Grainger M. N. C., Manley-Harris M., et al. (2008). Isolation by HPLC and characterisation of the bioactive fraction of New Zealand manuka (Leptospermum scoparium) honey. Carbohydr. Res.343 651–659. 10.1016/j.carres.2007.12.011
3. Millner J. P., Hamilton G., Ritchie C., Stephens J. (2016). High UMF honey production from manuka plantations. HSC Symposium. https://www.grassland.org.nz/publications/nzgrassland_publication_2772.pdf

Snacking is everyone’s favorite pastime. We eat to live but live to eat as well. With so many food options and the constant bombardment of the media, advertising, and our own sweet tooth, we seem to be thinking about food all the time. The downside of snacking is that it can lead to health problems and contribute to obesity.

Why Kids Need to Snack

In our society, children are the most vulnerable to peer pressure and outside influences. That’s why good parenting includes not only teaching good eating habits but also feeding them nutritious meals and of course, healthy snacks. Snacking is important for children because they have smaller stomachs along with a higher metabolism, unlike adults, so they need topping up more often. Children should snack every 3 to 4 hours throughout the day outside their meal times. Small, healthy snacks throughout the day prevent patterns of boredom eating or eating based on emotional factors.

Healthy Snacking

Studies have shown that children need to refuel throughout the day to maintain focus on academics and keep their energy levels up. That’s where snacking plays a crucial part. It’s also important that snacks be health-conscious and meet certain nutritional requirements to gain less weight and produce proper immune growth as they age.

Smart Snacking Ideas

Eating healthy in childhood builds a foundation of smart choices for a lifetime. Fruits, veggies, whole grains, and low-fat dairy products help prevent disease later in life. Sending healthy snacks with your children to school will help sustain your child throughout the day and give them a healthy start in life. Of course, children also want sweets, which may go against the grain of a “healthy diet.” However, there are snack treats from New Zealand available for children. Pacific Resources International (PRI) prides itself in providing healthy and tasty snacks made with nature’s best Manuka Honey as excellent alternatives to processed sugar products that have little or no nutritional value. Snack Healthy, Live Long!

The Truth About School Snacking

When we say goodbye to our children each morning as they toddle off to school, we hope they make good choices – of friends, in learning and eating. Junk food companies target kids because they know how “good” their products taste. How do you compete with a Twinkie vs celery! It’s crucial for parents to counteract these negative influences with teaching children “right from wrong” choices in snacks and empowering them to make the healthy choices. Thankfully there are many tasty and healthy snacks available. And today, kids can tell the difference with a little help from their parents!