MRSA (Multiple-Resistant Staphylococcus Aureus)

Everyone loves honey, and everyone knows that honey has been used for a very long time for many illnesses. Or should!

There is a type of honey produced primarily in Australia and New Zealand that is dark, slightly bitter, and chocked full of MRSA killing awesomeness. Its made when honeybees consume the nectar of the beautifully flowering Manuka Bush. But the flipside of it is researchers don’t know what Manuka component(s) is exactly responsible for the MRSA killings. The only thing they know is that the component or components are only found when bees make honey using the nectar of the Manuka bush and that it has antibacterial properties.

In an experiment done at University of Wales Institute, Cardiff MRSA was grown in a lab, one with Manuka honey and one without for four hours. But sugar alone is known to kill bacteria by not allowing the bacteria to suck up water. So to check the validity of the findings they grew two more batches with and without sugar syrup, just to rule out the other parts of the honey in question.

The findings indicated the MRSA group with the Manuka honey was lacking a protein necessary for synthesizing fatty acids, which is used to build cell walls and the internal “organs” of the bacteria. Which would hinder the cells life-cycle tremendously since it would be unable to sustain form or in most cases reproduce, causing it to wither away and die!!! These findings were unlike the reaction of the sugar syrup group.

But all this does not mean go find some Manuka honey and spread it all over your infection!!! As store-bought honey will not be sterilized like medical-grade honey, which means it can make the infection worse!