Jarrah honey and Manuka honey are two types of honey that are known for their healing properties. While both types of honey are considered active and have antibacterial properties, there are several reasons why Jarrah honey is considered to be better than Manuka honey.
What is Jarrah Honey?
Jarrah honey comes from the nectar of flowers from the Jarrah tree, a native to Western Australia. It is a dark, thick, and rich honey with a unique taste and aroma. Also known for its high levels of antioxidants and superior antimicrobial properties, Jarrah honey has been linked to various health benefits, including improved digestion, wound healing, and immune system support.
What is Manuka Honey?
Manuka honey is a type of honey that is produced by bees that pollinate the Manuka tree, which is native to New Zealand. It is lighter in colour and has a more viscous consistency. Manuka honey is famous for its potent antibacterial properties, making it a popular natural remedy for a range of health issues.
Why Jarrah is Better than Manuka?
While both Jarrah honey and Manuka honey have numerous health benefits, there are some significant differences between the two.
The taste characteristics of Jarrah and Manuka honey differ greatly due to the presence of active enzymes that give them their medicinal properties. Jarrah honey's active compound is naturally occurring hydrogen peroxide, which does not affect its taste or texture.
This results in smooth and subtly sweet dark amber honey, typically associated with high concentrations of antioxidant properties and healing enzymes. In contrast, Manuka honey’s active compound, methylglyoxal, results in a grainy, earthy, and bitter taste.
Level of Activities
Jarrah honey has been found to have a Total Activity (TA) rating of 35+, indicating a high concentration of both antibacterial and antimicrobial compounds. The total activity of this honey takes into account its medicinal properties derived from both peroxide and non-peroxide activities.
In contrast, Manuka honey's medicinal properties come from a chemical called methylglyoxal (MGO), as it is non-peroxide honey. To measure its activity levels, the Unique Manuka Factor (UMF) and MGO scales are used, which assess non-peroxide activity and the concentration of MGO by mg/kg, respectively.
While both Jarrah and Manuka honey has antibacterial properties, only Jarrah honey has been found to have antimicrobial activity. Antimicrobial properties are crucial in honey as they determine the level of antimicrobial compounds present in it.
A higher concentration of these compounds helps to combat a broader range of microbes. With a TA rating of 35+, Jarrah honey has a higher concentration of antimicrobial compounds, making it an effective natural remedy for microbial infections, promoting overall health and well-being.
Jarrah honey has been shown to have higher levels of antioxidants than Manuka honey. Antioxidants are important for neutralising free radicals in the body, which can cause damage to cells and contribute to the development of chronic diseases.
While both Jarrah honey and Manuka honey have their distinct properties, Jarrah honey is the superior choice for health and healing. It has a smooth and subtly sweet taste, high levels of antioxidants, and is effective against a broader range of bacteria and microbes.
Its total activity rating also takes into account its medicinal properties derived from both peroxide and non-peroxide activities, making it a well-rounded honey with multiple health benefits.