Berringa Super Manuka Honey MGO 900+ 250g – Pure & Certified

MGO stands for methylglyoxal — the naturally occurring compound that gives manuka honey its extraordinary antibacterial and therapeutic power. The higher the MGO number, the stronger the bioactivity. Most commercial manuka honeys sit between MGO 100–400. Berringa's Super Manuka at 900+mg/kg sits at the very top of what is commercially available — making it the pinnacle of the Berringa range and one of the most potent honeys in the world.

Every jar of Berringa Super Manuka Honey is independently tested by NATA-accredited laboratories (National Association of Testing Authorities — Australia's globally recognised standard for technical competence). When the label reads 900+MGO, that is a guaranteed minimum, not a marketing claim.

Berringa's honey is produced from Leptospermum polygalifolium — a species unique to mainland Australia's eastern coastal fringe, found primarily in northern New South Wales and southern Queensland. Research has confirmed that honeys from this species have been recorded with MGO levels as high as 1,750 mg/kg, among the highest ever measured in any honey.

Adults and children over 12: Take 1 teaspoon (approximately 7g) daily. For more targeted or therapeutic use, up to 3 teaspoons daily can be taken, ideally spread across morning, midday, and evening.

For Best Gut and Digestive Support - Take on an Empty Stomach
For those using Berringa Manuka Honey specifically to support gut and digestive health, taking 1 teaspoon on an empty stomach first thing in the morning - before food, coffee, or other supplements - is the most commonly recommended approach. This allows the honey to move through the digestive tract without competing with other foods and nutrients, maximising its contact with the gut lining.

As a General Daily Wellness Ritual
Take directly from the spoon and allow it to dissolve slowly in your mouth rather than swallowing immediately. This also supports throat and oral health benefits. Alternatively stir into warm water, herbal tea, or lemon water - but avoid boiling water as excessive heat may affect the honey's natural properties and MGO integrity.

In Food and Recipes
Berringa Manuka Honey can be added to warm porridge, yoghurt, smoothies, or used as a natural sweetener in cooking and baking where honey would normally be used. For maximum benefit, use raw and unheated where possible.

Topical Use
Manuka honey has a long tradition of topical application for skin support. Apply a small amount directly to the area of concern and leave for 20–30 minutes before rinsing. Always patch test first on sensitive skin.

Storage
Store in a cool dry place away from direct sunlight with the lid tightly sealed after each use. Natural Manuka honey may crystallise over time - this is completely normal and does not indicate spoilage or reduced quality. To re-liquefy, gently place the jar in warm water and allow it to soften naturally. Do not microwave.

Important - Not Suitable for Infants
Honey must never be given to infants under 12 months of age due to the risk of infant botulism. For children between 1 and 12 years, consult your healthcare professional before use.

This is a food product and not a therapeutic good. Information provided is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease or medical condition. Always seek appropriate professional healthcare advice if symptoms persist. Keep out of reach of children under 12 months

A Note on Crystallisation - What It Means and What to Do

If you open your jar of Berringa Manuka Honey and find it has thickened, turned grainy, or partially solidified, do not be alarmed. Crystallisation is a completely natural process that occurs in all pure, genuine honey and is actually a sign of quality - it confirms the honey is raw and unadulterated. Heavily processed or adulterated honeys are less likely to crystallise because their natural glucose content has been altered.

Why Does It Happen?
Manuka honey contains natural glucose and fructose sugars. Over time, particularly in cooler temperatures, the glucose naturally separates from the water content and forms crystals. High-potency Manuka honey like the 900+MGO grade can crystallise faster than lower grade varieties due to its richer natural compound profile.

How to Prevent Crystallisation
The simplest way to slow crystallisation is to store your honey in a warm cupboard rather than a pantry or bench that experiences temperature fluctuations. Aim for a consistent ambient temperature of around 21–27°C. Avoid storing near a window, air conditioning vent, or refrigerator. A cupboard near your stove or in a consistently warm part of your kitchen works well.

How to Restore Crystallised Honey Without Destroying Its Properties
The key is gentle, low heat. Exposing Manuka honey to temperatures above 40°C begins to degrade the natural enzymes, MGO content, and beneficial compounds that make it valuable. Never microwave it and never place the jar in boiling water.

To safely re-liquefy crystallised Manuka honey:

Place the jar - with the lid removed - in a bowl or pot of warm water at approximately 35–40°C. Allow it to sit for 15–30 minutes, stirring occasionally, until the crystals dissolve and the honey returns to a smooth consistency. Replace the water with fresh warm water if it cools too quickly. Repeat the process gently as needed until fully liquefied.

This method preserves the MGO levels, natural enzymes, and beneficial properties that make Berringa 900+MGO worth using in the first place.