Does Manuka Honey Lose Its Benefits in Hot Water?

December 9, 2025 •

3 min read

According to scientific research, while excessive heat can reduce some nutrients, the key antibacterial compound in Manuka honey, Methylglyoxal (MGO), is surprisingly heat-stable. However, adding Manuka honey to boiling water can still diminish its overall therapeutic effects, so temperature matters.

Quick Summary

Heating Manuka honey can affect certain enzymes, but its primary antibacterial compound, MGO, is resilient to moderate heat, meaning its core benefits are largely preserved in warm drinks. Avoid boiling temperatures to maintain maximum potency.

Key Points

MGO is Heat-Stable: The key antibacterial compound, Methylglyoxal (MGO), is remarkably resilient and largely unaffected by the temperatures of a warm drink.
Boiling Destroys Some Nutrients: While MGO is stable, boiling water (212°F) can destroy heat-sensitive enzymes and reduce the honey's overall therapeutic potency.
Optimal Temperature is Key: To preserve all benefits, add Manuka honey to beverages that have cooled to a warm, drinkable temperature, ideally between 140–158°F (60–70°C).
Avoid High Heat: Prolonged high heat, such as in baking or microwaving, is not recommended and can significantly degrade the honey's valuable compounds.
Best Consumed Raw: For maximum potency, eating Manuka honey raw and directly from the spoon is the most effective method.
Moderate Heat Can Enhance MGO: Interestingly, some research suggests that moderate warmth can even aid the natural process of converting DHA to MGO, potentially increasing its antibacterial strength over time.

Understanding Manuka Honey's Unique Composition

Manuka honey, originating from the nectar of the Leptospermum scoparium tree, contains unique compounds that distinguish it from standard honey. The most notable active ingredient is Methylglyoxal (MGO), a compound with powerful antibacterial properties. The potency of Manuka honey is often indicated by its UMF (Unique Manuka Factor) rating, which correlates directly to the MGO concentration. Unlike the hydrogen peroxide found in regular honey—which is highly sensitive to heat—MGO exhibits remarkable thermal stability.

The Science Behind Heat and Honey

When standard honey is subjected to high heat, the enzyme responsible for producing hydrogen peroxide is destroyed, rendering its antibacterial properties inactive. This led to a common misconception that all honey, including Manuka, would lose its health benefits in hot beverages. However, MGO's unique chemical structure makes it resilient to the temperatures typically found in a cup of tea or warm lemon water. While MGO is heat-stable, other beneficial compounds and enzymes, such as glucose oxidase, are more delicate.

Impact of Temperature on Manuka Honey's Benefits

The effect of boiling water

Adding Manuka honey to boiling water is the surest way to diminish its nutritional profile. Temperatures at or above 100°C (212°F) can degrade heat-sensitive enzymes and antioxidants, reducing the honey's overall therapeutic effect. While the core MGO will likely remain intact, you will lose out on the full spectrum of benefits. Prolonged, intense heat, such as during baking or candy-making, can also significantly reduce MGO levels and other nutrients, ultimately affecting the UMF rating.

The perfect temperature for warm beverages

To enjoy Manuka honey's benefits in a hot drink, it's crucial to let the liquid cool slightly. A temperature between 60°C to 70°C (140°F to 158°F) is ideal for preserving the honey's potency. Waiting a minute or two after boiling allows the liquid to reach a safe temperature for the honey's delicate compounds while still providing a soothing, warm drink. Some research even indicates that moderate warmth can help the natural conversion of DHA to MGO, potentially enhancing its antibacterial properties.

Comparison: Adding Honey to Boiling vs. Warm Water


Feature	Boiling Water (212°F / 100°C)	Warm Water (140–158°F / 60–70°C)
Effect on MGO	MGO is highly stable and mostly remains intact, but prolonged exposure can cause degradation.	MGO remains fully potent and active.
Effect on Enzymes	Heat-sensitive enzymes, like glucose oxidase, are denatured and destroyed.	Enzymes are largely preserved and remain active.
Effect on Antioxidants	Antioxidants, including polyphenols, may be degraded by excessive heat.	Polyphenols and other antioxidants are stable and fully retained.
Flavor and Aroma	The honey's complex, rich flavor can be muted or altered by high heat.	The natural, rich aroma and flavor profile are preserved.
Overall Therapeutic Value	Reduced, as some beneficial compounds are lost.	Maximized, retaining the full range of health benefits.

Practical Tips for Consuming Manuka Honey

Wait and cool: When preparing tea or a hot lemon drink, wait at least one to two minutes after boiling before stirring in your Manuka honey. This simple step ensures the temperature is optimal for preservation.
Avoid the microwave: Never microwave Manuka honey, as this can create excessive heat and destroy its beneficial properties. If you need to soften crystallized honey, place the sealed jar in a bowl of warm (not hot) water.
Mix last: Add Manuka honey to your warm foods or beverages only at the end of the preparation process to minimize its exposure to heat.
Eat it raw: The most potent way to consume Manuka honey for its maximum health benefits is to eat it straight from the spoon.

Conclusion: The Final Verdict

The notion that Manuka honey completely loses its benefits in hot water is a misconception. Its primary antibacterial component, MGO, is remarkably stable and withstands the moderate temperatures of a warm beverage. However, its overall therapeutic value is diminished by boiling water, which damages other heat-sensitive enzymes and antioxidants. By simply allowing your hot drink to cool slightly before adding the honey, you can continue to enjoy the rich flavor and the full spectrum of health benefits this unique superfood offers.

Visit Manukora for a variety of MGO-verified Manuka honey products.

Frequently Asked Questions

No, Manuka honey does not lose its primary antibacterial property, which comes from Methylglyoxal (MGO), in hot tea. MGO is highly heat-stable and remains active even after brief exposure to warm temperatures.

The best practice is to let boiling water cool for one to two minutes before stirring in the honey. This brings the temperature down to an optimal range (140-158°F or 60-70°C) that preserves the honey's sensitive enzymes and nutrients.

While you can use Manuka honey in recipes, prolonged high-temperature cooking or baking (above 160°F or 70°C) may significantly reduce some of its beneficial nutrients and potency. For maximum health benefits, add it after cooking.

It is best to avoid microwaving Manuka honey. The intense and uneven heat from a microwave can damage and alter its delicate enzymes and properties, compromising its health benefits.

Pouring Manuka honey directly into boiling water can destroy some of its heat-sensitive enzymes and antioxidants, though the stable MGO compound will likely survive. This reduces the honey's overall therapeutic value.

Heat does not directly change the UMF rating, which is a measure of potency. However, prolonged exposure to high temperatures can degrade the MGO content, which the UMF rating is based on. Storing it properly in a cool, dark place is best.

For optimal health benefits, the most potent way to consume Manuka honey is to eat it raw, straight from the spoon. This ensures you receive all its nutrients, enzymes, and active compounds in their most potent state.