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The Institute of Food Chemistry at the Technical University of Dresden has identified the substance primarily responsible for the effects of Manuka honey: methylglyoxal (MGO)
Vielseitig verwendbar: Innerlich und äußerlich z
A typically strong honey with a slight hint of mint
Royal jelly + flower pollen drinking ampoules
Akazienhonig mit Frühjahrsblüte SIZE:1 kg The Institute of Food ChemistryIn selected, original acacia forests, the bees predominantly collect the nectar for this exquisite natural product. Due to its subtle, sweet mild taste, this mixture is particularly suitable for baking and fine sweetening of tea, muesli and desserts. Thanks to the special composition of the nectar, this honey remains liquid for a particularly long time.
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