Manuka MGO honey: what the abbreviation mg means and how to use it to obtain benefits

Manuka honey is classified according to the acronym MGO, what it means and how to use it to get the maximum benefits.

Manuka Honey MGO is now considered the most modern superfood, but it actually belongs to the New Zealand tradition. Its benefits were already known among indigenous peoples and it was widely used by the Maori for topical use, with efficacy on skin lesions, tissue laceration, bedsores, dermatitis. However, due to its antibacterial and anti-inflammatory characteristics, it is a valid aid in the case of gingivitis, reflux, ulcers, candidiasis, flu pathologies and as a stimulator of the immune system.

To get the most out of this food, it is recommended to consume it cold, avoiding the introduction in hot drinks: the heat can in fact also decrease the benefits. However, not only the temperature can affect the therapeutic efficacy of Manuka honey: the abbreviation MGO comes into play here.

Manuka honey: what MGO stands for

Manuka honey is a natural food, mainly produced in New Zealand and Australia and scientifically recognized as a natural antibacterial. In 2008, research led by Professor Thomas Henle of the University of Dresden observed that Manuka Honey owes its antibacterial and anti-inflammatory function to methylglyoxal, a substance which is naturally formed in the nectar of Manuka flower and whose concentration in the honey can vary.

Professor Henle, head of Food Chemistry of the German University, published his scientific work in the peer-reviewed academic journal "Molecular Nutrition and Food Research", showing that Manuka MGO Honey is the only food in the world that contains methylglyoxal feed in significant quantities.

The abbreviation of methylglyoxal is MGO and it is based on the amount of MGO present that Manuka Honey is classified. In fact, the concentration of MGO can vary and each jar of Manuka Honey is tested and classified according to the natural level of methylglyoxal present. Understanding the classification is simple: the number that is indicated after the abbreviation MGO indicates the concentration of methylglyoxal in the honey jar considered.

How to choose Manuka Honey based on the MGO classification

Given that the amount of MGO varies, when choosing Manuka honey it is necessary to consider its concentration based on the use that you want to make of it. From the dosage of MGO, in fact, the effectiveness of honey and thus the cost will be different. The dosage can vary from 83 to 829 mg per kg and the antibacterial and anti-inflammatory functions depend on it.

With a concentration of 100 MGO per kg, Manuka Honey is indicated as a support for the treatment of flu disorders and as an aid to strengthen the immune system. Just take a teaspoon on an empty stomach before breakfast to prevent seasonal ailments, viruses and fever.

Starting from the dosage of 250 MGO per kg, Manuka Honey assumes therapeutic properties and is a valid support against symptoms of seasonal ailments, such as sore throat, respiratory problems, weakness, cough. In this case, it is recommended to take one teaspoon before meals, for a total of three daily assumptions.

With a dosage of 400 MGO per kg, methylglyoxal is more concentrated and Manuka Honey is recommended for the treatment of infections of the gastrointestinal tract and disorders such as reflux, candidiasis, ulcers. With this concentration, it is also indicated to obtain benefits in case of lesions and skin infections.

Starting from a dosage of 550 MGO per kg, Manuka Honey is indicated for stronger and invasive infections of both the gastrointestinal and skin systems. It is good to choose it to obtain benefits in case of inflammation of the colon, stomach or serious injuries to the skin and bedsores.

Manuka honey: what is the UMF classification

Manuka honey is also certified according to the UMF classification, known as the Unique Manuka Factor. UMF certification is obtained through a test regime, which guarantees the concentration of the three key elements of the beneficial properties of Manuka Honey.

The certification of the UMF factor was developed, starting in the 80s, when at the University of Waikato in New Zealand it was discovered that honey derived from Manuka plants had remarkable antibacterial properties. It was pointed out that Manuka honey had a factor with remarkable antibacterial properties, renamed "Unique Manuka Factor", or UMF.

In particular, the Unique Manuka Factor measures the concentration of DHA, or didroxyacetone, a substance present in the manuka flower, which through bee enzymes is transformed into methylglyoxal, the content of MGO, methylglyoxal, per kg and the content of Leptosine which it must be at least 70% present on the total amount of the jar.