Some folks swear by Manuka honey because it contains **methylglyoxal (MGO),** a compound that may boost its antibacterial and healing qualities. This honey is typically produced in New Zealand by bees that pollinate the Manuka bush. The higher the **Unique Manuka Factor (UMF)** rating, the more potent its active compounds tend to be, which is why many people seeking targeted benefits, such as soothing a sore throat or supporting wound care, often turn to Manuka. Others gravitate toward raw, **unfiltered honey of any variety**. Raw honey hasn’t been heated to high temperatures or heavily processed, so it usually retains more of its naturally occurring enzymes, vitamins, minerals, and antioxidants. This makes raw honey an appealing choice if you’re looking for a broad range of nutrients rather than a single standout compound. Darker honeys, like buckwheat honey, tend to have higher levels of antioxidants compared to lighter honeys. **Antioxidants** help combat oxidative stress in the body, so a rich, dark honey can sometimes offer a bit more bang for your buck in that regard. Local raw honey can also be helpful for some people who deal with seasonal allergies, though findings on that are mixed. It remains a popular practice, often mentioned anecdotally and in smaller studies. If you’re aiming for “the best” honey in terms of health impact, it might boil down to two main factors: **the honey’s origin and how it’s processed.** A high-quality Manuka with a recognized UMF rating can provide targeted antibacterial perks. Meanwhile, a raw, unfiltered honey from a local apiary could deliver a spectrum of nutrients that are left intact by minimal processing.