Sometimes exclusive breast-feeding isn't possible. Here's what you need to know about choosing infant formula.
By Mayo Clinic staff

Infant formula can be a practical and safe alternative to breast milk. Breast milk is the best source of infant nutrition. However, providing breast milk for the entire first year of life may not be feasible for all mothers. Infant formulas offer another option.

Following are answers to common questions about infant formulas.
What are the main types of infant formula?

Commercial infant formulas are regulated by the Food and Drug Administration (FDA). Three major types are available:

* Cow's milk formulas. Most infant formula is made with cow's milk that has been altered to resemble breast milk. This gives the formula the right balance of nutrients — and makes the formula easier to digest. Most babies do well on cow's milk formula. But some babies, such as those allergic to the proteins in cow's milk, need other types of infant formula.
* Soy-based formulas. Soy-based infant formulas may be an option for babies who are intolerant or allergic to cow's milk formula or to lactose, a sugar naturally found in cow's milk. Soy-based formulas can also be useful if you want to exclude animal proteins from your child's diet. However, babies who are allergic to cow's milk may also be allergic to soy milk.
* Protein hydrolysate formulas. These are meant for babies who have a family history of milk or soy allergies. Protein hydrolysate formulas are easier to digest and less likely to cause allergic reactions than are other types of formula. They are also called hypoallergenic formulas.

In addition, specialized formulas are available for premature infants and babies who have specific medical conditions.

It is not as yet fully understood why only some Manuka honey has an antimicrobial property not shared by other honeys. This property is called the Unique Manuka Factor (UMF®) antibacterial property.

The presence of this activity can be detected by laboratory testing, which is conducted by the Honey Research Unit at the University of Waikato in New Zealand. Honey that is tested and verified to have a level of 10 or more is given a UMF rating and is referred to as 'Active'.

Active Manuka honey was first discovered by Dr Peter Molan M.B.E of New Zealand's Waikato University Honey Reasearch Unit.
While all honey has some anitbacterial properties, Active Manuka honey is especially potent and effective against a wide range of bacteria and fungi, such as: helicobacter pylori (the stomach-ulcer causing bacteria), Escherichia coli & Staphylococcus aureus (the most common cause of wound infections), and the MSRA superbug. It is also know to shorten the duration of bacterial diahorrea and assist in the re-hydration of diahorrea patients.

The antibacterial strength of Active Manuka honey is measured against the relative strength of phenol, a laboratory disinfectant. For example, Active Manuka honey with a 12+ rating, is equal to, or stronger than, a 12% phenol dilution in water. Active 20+ Manuka honey is equal to, or stronger than, a 20% dilution etc.

However care must be taken when purchasing Active Manuka honey, to ensure that the purchased product does in fact have superior antibacterial properties. It is commonly agreed that only Manuka honey with a 10+ or better rating is considered to be Active. In recent years, due to the popularity of Active Manuka honey, many new products have, emerged containing the Manuka name. Unfortunately, many of these do not have antibacterial properties superior to any other honey varieties, and as such, are not considered Active. Rating systems that do not use a number value (eg. AAA rating) should also be treated with suspicion.

Each and every batch of Superbee Active Manuka honey is laboratory tested to confirm the activity is to the value stated on the label.