FAQ

Total Activity (TA) is a bacterial and fungal killing scale, the bigger the value, the more bacteria (and fungus) the honey can potentially kill. Values above TA10 deliver beneficial properties, while values of, or above TA30+ are exceptional and have great health benefits.

TA is the sum of two types of antimicrobial power in Honey: Peroxide Activity (PA) and Non Peroxide Activity (NPA).

TA = PA + NPA

What is PA and NPA you ask…

Peroxide Activity (PA) is the natural antimicrobial and antifungal power that bees have developed over millions of years of evolution to protect their honey from microbial infection as it forms (ripens) in the beehive. The PA results from a chemical reaction between a bee enzyme called glucose oxidase (GO), glucose and water. The reaction proceeds for as long as the unripened honey contains free water and yields a low concentrations of hydrogen peroxide that is lethal to the microbes attempting to colonise the honey, plus gluconic acid which also inhibits microbial growth.

PA is active as the nectar ripens but stops when the honey has formed and is dehydrated. Subsequent preservation of the honey is achieved by the low water activity and acidity. In most honeys, the GO is depleted by the time the honey ripens so it has no remaining PA. High PA honeys have residual GO which is reactivated when the honey is diluted with water, for example when you eat it (and it mixes with saliva) or put on a skin wound.

High PA honey is highly effective against many bacterial and fungal infections, plus some parasites and viruses. The PA is gentle on human tissue and the digestive system, so it can be used as an antiseptic drink (diluted or raw), and topically. But please always consult your doctor before using high PA honey to treat a wound, as the effectiveness can be diminished in situations where the enzyme catalase is present (for example if blood is present).

PA also has no adverse effect on the taste of the honey.

Non-Peroxide Activity (NPA) includes all the antimicrobial power that is derived from phytochemicals in the nectar that bees collect from flowers, plus the acids in the honey. Trees produce many phytochemicals to protect themselves from bacterial infection and other purposes, and some of these chemicals can be present in the nectar. When the bees convert the nectar to honey, the chemicals become much more concentrated and Active. However, these chemicals often give the honey a bitter or antiseptic flavour.
The most potent NPA phytochemical is methyl glyoxal (MGO) which is found in Manuka honey. NPA is typically unaffected by catalase.

MGO in Manuka Honey is actually toxic chemical and can be harmful to people with diabetes. It is recommended that only Manuka honey with UMF15 (MGO 515) or lower be eaten on a regular basis. Honey with higher UMF values should be eaten intermittently or used topically.

To maintain the TA levels in the honey it should be consumed directly from the jar using a clean teaspoon. You can mix with warm water lower than 40c or 104 Fahrenheit if you want to maintain the TA levels (for example if treating a sore throat or applying to a skin burn or wound). If you put the honey in boiling water the TA + Antioxidant properties will be diminished but the gut health properties will still be in tact. You can blend with smoothies or add to warm porridge etc.

Yes – please see below picture which goes up to TA35+. There are no Manuka Honeys higher than about TA35 (this is less than 1%). Our honey has been lab tested to TA51 or TA50+ which is equivalent to MGO 4000+. There are no Manuka Honey’s on earth that are rated to this level!

The beekeepers we use collect Jarrah Honey from some of the most remote and pristine locations on the planet. We lab test every batch of honey for Glyphosate, 700+ Pesticides, Heavy Metals and also GMO pollen to ensure it is free of all of these contaminants. Although we know in our bones the honey is organic based on the location the hives are placed in and also the testing we do – the beekeepers have chosen not to register with the organic organisations in Australia. Furthermore there is an extra hurdle to placing Organic on the label in USA in that we need to register with the USDA who needs to check that the beekeepers have local accreditation with an Australian organic organisation they recognise. All of this costs thousands of dollars so we prefer to test each batch and ensure we are collecting from remote destinations. Furthermore – Western Australia is home to 1 of 2 disease free bee colonies meaning we don’t need to spray our bees or hives with insecticides. NZ has Varroa mite and other hive diseases – this means they need to spray their bees with insecticides!