The complete Manuka honey source on the web.

Composition of Manuka Honey

The composition of Manuka honey varies according to the honey source, but all varieties are nutrient rich. Manuka honey contains:

Simple Sugars: glucose and fructose (monosaccharides) which can pass directly into the blood stream without being processed by the body.
Vitamins: A, beta-carotene, B-complex, C, D, E, and K.
Mineral Salts: Magnesium, sulphur, phosphorus, iron, calcium, chlorine, potassium, iodine, sodium, copper, and manganese.
Also in Honey are: water (17%), live enzymes, proteins, carbohydrates, organic acids, hormones, and anti-microbial and anti-biotic factors.

Honey versus Sugar

Honey is a naturally rich, highly nutritious food as well as being a sweetly delicious one, which is gently metabolised by the body. Because of this, it provides energy easily and naturally for the body to use. It has as many as 80 different substances that are important in human nutrition. The monosaccharides in honey do not need to be processed to be able to pass into the blood stream because they are easily assimilated by the body.

In comparison, sugar is a non-nutrient sweet which offers empty calories, no flavour and foreign disaccharides which need to be broken down in the small intestine before they are able to pass into the blood stream. When refined sugar is processed by the body, it hits hard by rushing to the blood stream, jolting the pancreas into action in the process. As the body tries to stabilise the blood sugar, a flood of insulin is pumped out to neutralise it. When excess sugar is effectively neutralised, the blood-sugar level drops - fast, this is one reason why so often we see children and adults alike getting 'hypo' after eating sugary sweet things. They get a quick boost of energy that lasts a while then drops as quickly as it came.

To equal the sweetness of other sweeteners such as sugar or golden syrup, one tablespoon of honey is required to one and a half tablespoons of the other sweeteners. So even though honey is initially slightly more expensive, it is still a very cost-effective sweetener with the need for one-third less honey to achieve the same sweetness as other sweeteners.

Use honey instead of sugar wherever you can, in hot drinks - hot chocolate, tea, coffee or cocoa; to sweeten fresh fruit juices; on your cereal or porridge; in your cooking and marinades. It is also excellent in baking as it gives not only a natural sweetness but improves the moisture content and flavour. There is no comparison between a sugar toffee and a honey toffee, the flavour out-weighs the blandness. And so it is with any baking as honey has a natural flavour that permeates delicately any recipes you put it in or on, so be adventurous. Try some of our recipes or substitute the sugar in your own recipes. Here's how.

Hints for Substituting Sugar with Honey

1. For each cup of sugar, substitute 3/4 cup to 1 cup honey
2. Reduce the other liquids by approximately 1/4. e.g. milk, buffer
3. Optional: Add 1/4 teaspoon of Baking Soda.
4. To measure honey, first grease the cup with a little oil or measure the fat or oil the recipe requires, then measure the honey. You will find the honey will slide out very easily this way
5. Reduce the temperature by 15 to 25 degrees to prevent over-browning. We find most honey recipes cook fine at 150 to 160 degrees centigrade (320 F), but may take a little longer
6. If your baking pan is not heavy, slide a cookie sheet under it on the oven shelf to help them bake more evenly and reduce the risk of burning the bottom.
7. When cooking or baking with honey, be a little more watchful to avoid burning.

Happy Health and Happy Cooking!