Sweet Medicine: How Okinawa's Rare Honeys Are Changing Natural Healing

James Odell, OMD, ND, L.Ac.

A unique medicinal and nutritional product from Japan's subtropical islands

Humans have gathered honey for thousands of years, if not longer. Rock art in Spain from 6000 B.C. depicts people harvesting honey, and the Egyptians were known skilled beekeepers. When early people cleared forests into pastures, they created bee-friendly habitats where flowers and bushes grew. As farmers moved into new areas, honeybees followed. Honey is both a food and a medicine.

This article describes properties of honey and introduces some unique medicinal honey from Okinawa, Japan.

The Sweet Science: What Makes Honey Honey

Honey is the sweet, viscous substance elaborated by the honeybee from the nectar of plants. Nectars vary considerably in quality and quantity, depending on the floral source. Similarly, honey varies; some honey is nearly colorless (like water), with a light, pleasing aroma, and some is as dark as crankcase oil, with a heavy-bodied aroma. Bees convert nectar to honey by drying it down to a moisture content of 15 to 20 percent and by adding a salivary enzyme that changes sucrose (long-chain sugar) into glucose and fructose (two short-chain sugars). Hence, honey is composed of sugars, mainly fructose and glucose. Honey also contains trace amounts of minerals, enzymes, vitamins, and colloids. Honey is water-soluble, may granulate between 10° and 18°C, and is acidic.

The high acidity of honey also plays an important role in its ability to prevent bacterial growth. The pH of honeys may vary from approximately 3.2 to 4.5 (average pH= 3.9). Honey acids account for less than 0.5 percent of the solids, but this level contributes not only to the flavor but is in part responsible for the excellent stability of honey against microorganisms. Several acids have been found in honey, gluconic acid being the major one. It arises from dextrose through the action of an enzyme called glucose oxidase. Other acids in honey are formic, acetic, butyric, lactic, oxalic, succinic, tartaric, maleic, pyruvic, pyroglutamic, a-ketoglutaric, glycolic, citric, malic, 2- or 3-phosphoglyceric acid, a- or B-glycerophosphate, and glucose 6-phosphate.

One of the characteristics that differentiates honey from all other sweetening agents is the presence of enzymes. These enzymes arise from the bee, as well as the pollen and nectar they collect. The bee adds those most prominent enzymes during the conversion of nectar to honey. Enzymes are complex proteins that, under certain conditions, bring about chemical changes. The changes that enzymes bring about throughout nature are essential to life. Some of the most important honey enzymes are invertase, diastase, and glucose oxidase.

The glycemic index of honey varies from 32 to 85, depending on the botanical source, which is lower than sucrose (table sugar - 60 to 110). Fructose-rich honeys such as acacia honey have an exceptionally low glycemic index. The low moisture content of honey is one of its most important characteristics, as it influences keeping quality, rate of granulation, and body. Honey is hygroscopic (absorbs moisture) and will remove moisture from the air if the relative humidity exceeds 60 percent. Care must be taken in the handling and storage of honey to be sure that this does not happen. However, hygroscopicity is one of the traits that makes honey desirable for baking; goods sweetened with honey will stay moist longer. The low moisture content of honey protects it from microorganisms. Thus, honey's hyperosmotic nature, due to the high concentration of solids and low moisture content, prevents the growth of bacteria and yeasts as it draws water out of the organisms.

Ancient Wisdom Meets Modern Medicine

Honey has had a valued place in traditional medicine for centuries. The prescription for a standard wound salve discovered in the Smith papyrus (an Egyptian text dating from between 2600 and 2200 BC) calls for a mixture of mrht (grease), byt (honey) and ftt (lint/fibre), as transliterated from hieroglyphic symbols. The ancient Egyptians, Assyrians, Chinese, Greeks, and Romans employed honey for wounds and diseases of the gut. Honey was the most popular Egyptian medicine, being mentioned in hundreds of remedies.

Natural Healing Medicine: How Honey Heals Wounds

Honey inhibits the growth of micro-organisms and fungi. The antibacterial effect of honey, mostly against gram-positive bacteria, is well documented. Both bacteriostatic and bactericidal effects have been reported for many strains, many of them pathogenic. The antimicrobial effect of honey is due to different substances and depends on the botanical origin of the honey. The low water activity of honey inhibits bacterial growth. Honey glucose oxidase produces the antibacterial agent hydrogen peroxide, but the peroxide production capacity depends also on honey catalase activity. There are also other non-peroxide antibacterial substances with different chemical origins, e.g. aromatic acids, unknown compounds with different chemical properties and phenolics and flavonoids.

Soothing from Within: Honey's Power Against Ulcers

One of the many therapeutic effects of honey (particularly Manuka honey) is its healing effect on peptic and duodenal ulcers. Manuka honey is gathered in New Zealand from the manuka bush, Leptospermum scoparium, which grows uncultivated throughout the country. Manuka honey key uses include promoting wound healing, treating skin infections, improving digestive health (reducing acid reflux), soothing sore throats, and protecting against dental plaque. It is particularly beneficial in treating dyspepsia and peptic and duodenal ulcers. Additionally, studies suggest that manuka honey can be used as an additional therapy for parasitic infestation with giardiasis and trichomoniasis.

Not all manuka honey exhibits antimicrobial activity; hence, Manuka honey is now laboratory tested and rated for its antibacterial effects. 'Unique manuka factor' (UMF) is the current rating used to indicate the levels of antibacterial properties. The UMF numbers come from a standard laboratory test of antibacterial activity, with honey being compared with a standard antiseptic (phenol) for potency. For example, a honey with a UMF rating of 4 would be equivalent to the antiseptic potency of 4% solution of phenol, a carbolic disinfectant; a honey with a rating of 10 would have the potency equivalent to a 10% solution of phenol.

Recently, research conducted on certain Okinawan honey, like New Zealand Manuka honey, has demonstrated superior antimicrobial properties. Okinawa is a small prefecture, so total production is limited. Many of the nectar sources do not exist in mainland Japan. Thus, several beekeepers are small-scale, emphasizing traditional methods. The absence of large-scale industrial agriculture also means less pesticide contamination.

Honey Varieties with Distinct Characteristics

These honeys are a unique regional product from Japan's subtropical islands, known for diverse flavors, from local flora to the tart Shikwasa citrus, or native herbal flavors. It is prized for its rich aroma, health benefits, particularly its anti-inflammatory and antimicrobial properties. It is not just one type of honey, but a category with distinct characteristics. The type of honey is defined by what the bees forage on. The following are some common types.

Longan Honey (リュウガンハニー): The Crown Jewel

This is the most famous and prestigious Okinawan honey. Made from the nectar of the Longan tree (a relative of the lychee). Longan honey's taste is rich, musky, caramel-like, with a distinct tropical fruit aroma. Longan is often more expensive and considered a luxury item.

Acerola Honey: A Burst of Vitamin C Sunshine

This is sourced from the acerola (Barbados cherry) blossoms, which are grown extensively for their superfruit vitamin C content. Its taste is light, slightly tangy, and fruity, often with a refreshing acidity.

Awamori Lees Honey: Okinawa's Spirit in a Jar

This is a uniquely Okinawan product. Bees forage on the leftover awamori (Okinawan distilled spirit) lees (酒粕) that are sometimes used in composting or feed. Its taste is complex, with a unique umami and a faint, fermented aroma. It exhibits the true taste of Okinawa's culinary culture.

Wildflower/Multifloral Honey: The Taste of Subtropical Paradise

This honey is from the diverse subtropical flora, including hibiscus, guava, fukugi trees, and many others. Its taste varies by season and location, but typically it is a balanced, light floral honey.

Siam Weed Honey: Turning Invasion into Innovation

This is derived from the controversial Siam Weed (Chromolaena odorata), an invasive species that bees love. Its color is dark, and its taste is strong and mineral-rich. Some producers promote it as a way to utilize this invasive plant.

Decoding the Power: Understanding MGO Ratings

Like Manuka honey from New Zealand, Okinawa honey has an antimicrobial rating system. This is measured as MGO (Methylglyoxal) in mg/kg. A higher MGO rating (e.g., MGO 400+) indicates stronger antibacterial, antiviral, and anti-inflammatory properties of the honey. MGO vs. UMF: While MGO directly measures the methylglyoxal content, UMF (Unique Manuka Factor) is a more comprehensive grading system that includes MGO testing plus other purity markers (DHA, Leptosperin).

Thus, MGO rating is a key indicator of quality, often used alongside UMF to verify authenticity. An MGO 100+ means the honey contains at least 100mg/kg of methylglyoxal. Higher numbers reflect higher potency.

MGO 30+ to 100+: Suitable for daily maintenance and general wellness. MGO 250+ to 500+: Recommended for increased immunity and digestive support. MGO 500+ to 1000+: Premium, high-strength honey for maximum health benefits.

Choosing a higher MGO rating ensures a more potent product, often favored for medicinal or therapeutic uses.

Your Guide to Finding Authentic Okinawan Honey

Though Manuka honey from New Zealand and Australia is rather easy to find, quality Okinawan honey requires some deep shopping skills. When in Okinawa, visit local farmers' markets (like Makishi Public Market), direct sales farms, or specialty shops. Look for labels that say pure raw honey and look for high MGO ratings.

Online/Outside Okinawa, look for reputable sellers specializing in Japanese regional foods. Be prepared for higher prices due to its specialty status. Authenticity: Pure, raw Okinawan honey is the goal. Avoid blends or products with added sugar or syrup.

In summary, medicinal honey refers to specialized varieties, most notably Manuka honey from New Zealand and certain honey from Okinawa, Japan, that possess high concentrations of bioactive compounds used for wound healing, digestive support, and immune health. Okinawan honey is a delicate, terroir-driven product that reflects the taste of its subtropical islands. Longan honey is the crown jewel, but exploring the other varieties offers a delicious journey through Okinawa's unique ecosystem.

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