Manuka honey umf 10+ 263mgo - umf certified
MANUKA HONEY UMF10+ (LEPTOSPERMUM SCOPARIUM) - Pack. 250/500 g
MADE in NEW ZEALAND - With UMF Certificate
BeeNZ Manuka UMF10+ honey contains a number of unique Manuka compounds (including DHA, MG and LEPTOSIN), validated by an independent laboratory and verified by UMFHA.
The UMF grading system evaluates the natural markers present in Manuka honey and guarantees its purity and quality.
Manuka honey UMF5+ contains at least 263MG/KG of MGO.
The minimum concentration of 263 mg/kg of MGO and the UMF certification make this honey useful for combating disorders related to heartburn thanks to its protective action and as an aid in inflammation of the upper airways and oral cavity . It can also be used externally for minor skin disorders.
Recommendations for use: 2 teaspoons a day between meals
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.
The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.