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Manuka honey is heat sensitive so keep it cool.

Manuka honey is heat sensitive so keep it cool.

Manuka honey contains beneficial enzymes. These are naturally-occurring bio-ingredients that gives manuka honey its antibacterial properties. 

Like most bio-ingredients, the enzymes including the very important antibacterial methylglyoxal present in Manuka UMF honey are destroyed by high heat or prolong exposure to high temperature.

Therefore it is not advisable to mix manuka honey in hot water. As a general rule, manuka honey is best consumed directly. 

For those who desire a cup of warm honey drink or to sweeten tea or coffee, try to keep the water to no hotter than 40 degrees Celsius (104 degrees Fahrenheit).

Raw honey vs pasteurized honey

The process of heating food to kill off bacteria is called pasteurization. This is a quick and easy way to prolong the expiry of food. However, much of the beneficial amino acids and bio enzymes would be lost to high heat.

Honey however does not need to be pasteurized as it will store for years at room temperature.

Therefore, it is not advisable to use manuka as ingredient in your baking, unless you are only after the honey’s unique aroma and are not bothered about the loss of the bioenzymes to heat.

For this reason, most manuka honey are micro-filtered and cold-processed to remove pollen residues, dirt and dust. 

In this way, the beneficial enzymes in manuka are not killed off, and the honey retains its anti microbial properties.

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