Price: 15,90 CHF
MANUKA HONEY SOOTHING Lezonges soothe an aching and scratchy throat. Pure menthol crystals help fight and soothe stubborn inflammation, and lemon gently helps soothe the throat.
|Nutritional Value||per 100 g||per Portion (4,7 g)|
|Energy||372 kcal||17 kcal|
|(1560 kJ)||(74 kJ)|
|Fat||0 g||0 g|
|thereof: saturated fatty acids||0 g||0 g|
|Carbohydrates||92,1 g||4,3 g|
|thereof: sugar||82,6 g||3,9 g|
|Protein||0 g||0 g|
|Salt||0,038 g||0,002 g|
|All information subject to the usual fluctuations in natural products|
MANUKA HONEY SOOTHING Lezonges soothe an aching and scratchy throat.
Pure menthol crystals help fight and soothe stubborn inflammation, and lemon gently helps soothe a dry throat.
This combination is further enhanced with Propolis, UMF® 15+ Manuka Honey and Echinacea.
The lozenges contain no yeast or corn, wheat or gluten, artificial flavors or preservatives.
Preventively, the lozenges can also be taken against allergies and colds. They are convenient for on the go and fit in any handbag.
Manuka Honey from Manuka South® offers the highest quality, pure purity and delicious taste. Harvested from the deepest and most pristine forests in New Zealand, this creamy honey is the ultimate in natural honey.
Manuka Honey is widely known for its unique antibacterial properties and is not only valued as a nutrient-rich food, but is also used to heal wounds and relieve sore throats.
Manuka South® honey is tested and certified by independent, accredited and international laboratories for guaranteed UMF values. This guarantees the high quality of the compounds characteristic of this honey.
Manuka honey is produced in New Zealand by bees that collect nectar from the native South Sea myrtle (Manuka). This is found in the vast, unspoiled forests of New Zealand. It is also only special bees in certain regions of New Zealand that can create this powerful honey at all. It has a creamy, highly viscous texture and an earthy flavor.
Traditionally, it is used as a natural remedy thanks to its antibacterial properties.
The indigenous people of New Zealand, called Maori, use for example the leaves and bark of the Manuka tree as well as the honey for disinfection and wound healing. Manuka is also used for internal complaints such as colds, bladder infections or infections.
The antibacterial properties of Manuka honey are based on the enzyme and sugar breakdown product methylglyoxal (MGO). The MGO is not yet present in the nectar itself and is said to develop only after ingestion by the bees and transport to the hive.
Manuka honey differs from conventional honey in that it has a higher nutritional profile. Meanwhile, the content of nutrients can be up to four times higher than another flower honey.
In minerals and trace elements can be found calcium and copper, iron and magnesium, manganese and phosphorus, potassium, sodium and zinc.
The red, hard wood of the Manuka plant was used by the indigenous people of New Zealand for a variety of purposes. The Maoris used it for the construction of paddles, weapons, spade blades and bird spears as well as for the construction of residential buildings.
The bark could be used to make water containers and the inner bark could serve as a waterproof layer.
The bark also helps with external and internal health problems, such as scalds and burns, or is used as a sedative.
The ash from the bark was used to treat skin diseases, while the steam from boiled leaves was used for colds.
The first missionaries took advantage of Maori knowledge of the Manuka plant and also used it for health ailments. Then in the 19th century, commercial production of honey began in New Zealand.
After World War I, beekeeping developed more and more, with returned soldiers being trained as beekeepers. By the end of the 1920s, there were already a large number of hives, about 100,000.
Manuka South® works with beekeepers from across New Zealand for each harvest and takes great care in selecting the best Manuka honey. For example, beekeepers inspect the pristine North Country region by helicopter, allowing them to observe the land from the air and identify forests with high Manuka density.
The hives and beekeepers are then lowered into these areas. This method is chosen because most areas of high Manuka density are difficult to reach on foot or by car.
Beekeepers also use special hive management software that provides them with real-time data.
After the honey barrels are hand-selected from the inventory, they are prepared for the warming room. This is used to soften the honey in the barrels so that it can be poured into a blending tank.
Manuka South® equipment is designed to turn eight barrels 180 degrees at a time every 30 seconds. This is because it allows the time and temperature for heating to be reduced. During the whole process, the honey is never heated above 46 degrees and this in less than 48 hours.
The barrel turner allows the honey to circulate inside the barrel, and so the honey core moves inside the barrel to the outside.
Less heat also means that the honey retains its natural shape, flavor and texture.
After heating, the honey is dumped into a mixing tank where it is combined with other honey from the batch. This is then stirred for 24 hours to ensure that all the honey is sufficiently mixed as a single batch.
After these 24 hours, samples are taken, which is then sent to an accredited laboratory for testing.
After the honey meets all standards, it is passed through a filter and poured into a cooling tank. No starter honey is used, but the honey is allowed a crystallization process of four days to develop naturally.
Once the honey has developed into a fine, creamy mass and the process is complete, the honey is filled directly into jars. After filling the jars, control weights are checked to ensure that the filling weights are correct. The jars are then inductively sealed, the lid is placed and the torque is checked.
After that, labeling and final product inspection can take place. And then, finally, Manuka South® honey jars are ready for shipment.
Manuka South® lozenges can be taken daily for a scratchy cough or dry throat.
Dissolve one lozenge in the mouth every two to three hours, as needed. They should be protected from direct sunlight.
The Manuka Honey lozenges do not contain yeast or corn, wheat or gluten, artificial flavors or preservatives.
IMPORTANT: Honey is not suitable for infants under 12 months of age.
This product contains propolis, which may cause severe allergic reactions in some people.