What Our Grandparents’ Pantries Knew About Honey and the Gut
Rows of jars in the storage room, and a modern look at why they may have been onto something.
By the Manna Honey editorial team
Green beans, corn relish, peaches, tomatoes. And honey, rows and rows of it, in wide-mouth jars on the shelf of nearly every farm pantry.
Nobody on those farms talked about a microbiome. They ate what lasted, and honey lasted. Raw, unfiltered, and kept within reach.
What science has since found
The gut holds trillions of bacteria and is wired to the brain through the vagus nerve (Browning et al., Gastroenterology 2017).
Spore-forming gut bacteria promoted serotonin production in research published in Cell (Yano et al., 2015).
Try Manna Gut HoneyOld food, new formula
Manna Gut Honey starts where those pantries did: raw, unheated Canadian clover and wildflower honey. Then it adds what we have learned since, a spore-forming probiotic, slippery elm and L-glutamine, in one sachet each morning.
What is in one sachet
One sachet every morning, before food or coffee. Tear it open and take it straight, on a spoon, or stirred into tea. About ten seconds.
What real customers say
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