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Manuka honey is made in New Zealand by bees that pollinate the native manuka bush.

Manuka Honey has been used since ancient times to treat multiple conditions. It wasn't until the late 19th century that researchers discovered that honey has natural antibacterial qualities.

Honey protects against damage caused by bacteria. Some also boost production of special cells that can repair tissue damaged by infection. And honey has an anti-inflammatory action that can quickly ease pain and inflammation.

Researchers had discovered that it is a cure for helicobacter pylori of stomach and for digestive dysfunction like colon, peptic ulceration and hyperacidity.

Hydrogen peroxide is a component of honey, it gives most honey an antibiotic quality, but some types of honey, including manuka honey, also contain other ingredients with antibacterial properties.

The main antibacterial component in manuka honey is a methylglyoxal compound found in most honeys, but usually only in small amounts.

Manuka containing MG comes from converting another compound dihydroxyacetone, which is found in high concentrations in manuka flower nectar, and MG is believed to give manuka honey its antibacterial strength. It is the higher concentration of MG, which is strong as an antibiotic effect, which determines the true benefits of Manuka honey.