Raw honey is honey in its purest form; straight from the hive, strained but never pasteurised. It keeps all the natural enzymes, antioxidants and bee pollen that make honey so nutritious. Regular honey, on the other hand, is pasteurised and filtered for a smoother look and longer shelf life, but that process strips away many of its beneficial compounds and sometimes even adds sugars or syrups.

Manuka honey stands out from all other honeys thanks to its unique antibacterial power. Sourced from New Zealand’s native manuka tree, it contains high levels of methylglyoxal (MGO); a rare compound that gives it long lasting antimicrobial properties, even after processing. It’s rich in antioxidants and polyphenols that support immunity, gut health and wound healing.

Honey is packed with antioxidants, enzymes and plant compounds that offer real health benefits when enjoyed in moderation. It may help support digestion and soothe gastrointestinal issues like diarrhoea, while also aiding oral rehydration. Its antioxidant and anti-inflammatory properties are linked to better heart health and balanced blood sugar levels, and its natural antibacterial qualities make it effective for wound healing and cough relief. Some studies even suggest honey may have mild antidepressant and anti-anxiety effects.

Honey is still a form of sugar so moderation is key. Most experts recommend keeping intake to around six teaspoons (two tablespoons) to nine teaspoons (three tablespoons) per day. That’s enough to enjoy honey’s natural antioxidants and nutrients without overloading on sugar.