Executive Summary:
- MGO retains full potency in tea temperatures (140-150°F), with brief exposure to even higher temperatures being safe.
- While heat can affect some enzymes, the key beneficial nutrients remain stable for internal use in hot drinks.
- Let boiling water cool briefly before adding honey, and avoid prolonged heating like microwaving.
- Manuka honey remains stable in warm weather conditions, with warmth actually helping DHA convert to beneficial MGO.
Is Manuka Honey Stable Under Heat?
Many people enjoy adding a spoonful of honey to hot drinks, but some worry that the heat might diminish its beneficial effects. Manuka honey, celebrated for its unique digestive and immune supporting nutrients, is no exception.
Fortunately, research and expert insights reassure us that Manuka honey maintains its potency in hot drinks, making it a delicious and healthful choice for tea lovers. Let’s explore how Manuka honey’s beneficial properties hold up under brief heat exposure, so you can confidently enjoy its wellness benefits in your daily routine.
Manuka Honey’s Unique Active Compounds
The benefits of Manuka honey stem from its unique composition, including MGO (methylglyoxal), polyphenols, and oligosaccharides. MGO is derived from DHA (dihydroxyacetone), which the bees harvest from the nectar of the Manuka flower (Leptospermum scoparium). MGO is a key compound in Manuka honey, known for supporting microbial balance and contributing to gut and immune health.
Manuka honey is also rich in polyphenols (such as leptosperin and chrysin) that contribute to antioxidant activity and support overall wellness as well as oligosaccharides that nourish and empower the gut microbiome.
Temperature and Stability: What the Science Says
Manuka honey’s compounds show notable stability when briefly exposed to heat. MGO, for example, is highly resilient even in hot liquids and has been shown to retain its full potency in tea temperatures around 140–150°F (60–65°C). This means that adding Manuka honey to hot tea (once it has brewed) will not significantly reduce its beneficial effects.
As experts also note, what really matters is the combination of temperature and time. Short-term exposure to water around 200°F, such as adding honey to a cooling or boiling beverage, preserves the potency of key compounds like MGO. Polyphenols and oligosaccharides are also known to be stable at these temperatures. While microwaving or prolonged heating (like continually simmering the tea) could affect some of the honey’s components, brief exposure is quite harmless.
A Note on Enzymes in Honey
One area where higher temperatures can have an effect is on the enzymes in honey, such as glucose oxidase, which play a role in its topical antibacterial action. However, this impact is largely negligible for internal use since stomach acid will inactivate the enzymes regardless of temperature. For digestive and immune benefits, the microbial balancing properties of MGO and oligosaccharides and the antioxidant activity of polyphenols, which also support a healthy inflammatory response, remain the key elements to focus on. All of these are highly stable in hot tea. If, however, the honey is to be used on the skin, it’s best to avoid unnecessary heating.
Practical Tips for Adding Manuka Honey to Hot Drinks
To get the most out of your Manuka honey in hot beverages, here are a few helpful tips:
- Let Boiling Water Calm Down: For best results, let the boiling water “calm down” for a few seconds before adding honey, then stir well to further cool. However, there’s no need to wait one or two minutes, as that might be inconvenient and will not add significant benefit.
- Avoid Prolonged Heating: It’s best not to microwave your tea with honey or to simmer the tea and honey together on the stove, as prolonged heating could reduce some of its benefits. Instead, stir in the honey after heating the drink to your desired temperature.
Is Manuka Honey Stable in Warm Conditions?
Apart from hot drinks, customers sometimes wonder if Manuka honey’s benefits could be affected during warm weather or while being shipped in the summer months. The good news is that Manuka’s MGO, polyphenols, and oligosaccharides are stable under these conditions. The honey is safe as long as its jars are closed and it’s not exposed to the UV rays of direct sunlight.
In fact, a little environmental warmth encourages the gradual transformation of any remaining DHA to MGO in the honey!
A Versatile and Resilient Superfood
Manuka honey is stable enough to maintain its beneficial properties when added to warm drinks or shipped in warmer conditions. Key compounds like MGO, polyphenols, and oligosaccharides remain effective, allowing you to enjoy its natural benefits in tea or as part of your daily routine. With its stability and versatility, Manuka honey is an excellent choice for those seeking a wellness boost year-round.
Sources
- Hossain, M. L., et al. (2023). Monitoring the Release of Methylglyoxal (MGO) from Honey and Honey-Based Formulations. Molecules, 28(6), 2858.
- Kaźmierczak-Barańska, J., & Karwowski, B. T. (2024). The Antioxidant Potential of Commercial Manuka Honey from New Zealand—Biochemical and Cellular Studies. Current Issues in Molecular Biology, 46(7), 6366–6376.
- Ranneh, Y., et al. (2021). Honey and its Nutritional and Anti-Inflammatory Value. BMC Complementary Medicine and Therapies, 21(30).
