Honey

Choose by intended use: raw, unfiltered honey retains pollen and enzymes for general wellness; manuka honey (identified by UMF/MGO ratings) is often chosen for antimicrobial properties; honey labeled for culinary use may be heated or filtered and better for cooking than therapeutic uses

UMF (Unique Manuka Factor) and MGO (methylglyoxal) quantify manuka honey’s non-peroxide antimicrobial activity; higher numbers indicate stronger activity, and you should pick a rating appropriate to your purpose (lower for everyday use, higher for targeted topical or supplemental use)

Do not give honey to infants under 12 months due to botulism risk; people with severe pollen or bee allergies should consult a healthcare provider; consider sugar content and calories if you have diabetes or are limiting added sugars

Store honey at room temperature in a tightly sealed container away from direct sunlight; crystallization is natural—warm the jar gently in a warm water bath to return it to liquid rather than heating at high temperatures

Products range from budget jars and blends under $50 to specialty manuka honeys with higher ratings that cost more; average prices in wellness-focused selections tend to be higher than basic table honey due to testing, certifications, and sourcing

Look for independent certifications or lab-tested labels such as UMF, MGO, or other recognized seals, and check that the label lists the rating and producer information; third-party test results and transparent sourcing are helpful indicators

Raw honey retains more enzymes, pollen, and micronutrients that may offer additional health benefits, while pasteurized honey is heated to extend shelf life and reduce crystallization but may lose some of those components