Bee Swarm Removal Service
Swarm season has begun! . We will take your unwanted bees . By calling us to remove your bees you will be helping to relocate honeybees to a safe place
Honeybees pollinate 1/3 of the foods we eat yet they are struggling in modern society due to diseases, pests, loss of habitat and pesticides. By calling us to relocate your bees you will be doing your part to help save and preserve these insects that are vital to our survival. To find out more please email us at firstname.lastname@example.org
Contact No 0834780022
Agriculture that Depends on Honey Bees
One out of every three bites of food Americans consume comes from a plant pollinated by bees or other pollinators. Economically, it’s estimated that $15 billion crops annually are pollinated in the U.S., with bees doing almost 80 percent of the work.
Not only does the bee’s pollination result in higher number of fruits, berries or seed, but it also harvests higher quality produce. Efficient pollination from the honey bee also serves as a protection against pests for the crops. Without bees to pollinate, many plants – including food crops – would die off.
So you could say agriculture and honey bees have a critical mutual relationship. Without bees, the global economy would take a huge hit. As it is, the recent decline of honey bees has resulted in lower crop yields and increased production costs.
While we don’t need bees to pollinate every single crop, here is a brief list of some of the foods that are strongly tied to honey bee pollination.
Each year the U.S. produces about $2.3 billion worth of almond crops. California yields an average of 1.5 billion pounds of nuts per year.
One of the most important crop and honey bee pollination partnership is with California’s almond production. California is responsible for producing 80 percent of the world’s almonds. This crop is entirely dependent on honey bee pollination. Without the bees, there would be no almonds. In order to assist in pollinating the more than 790,000 acres of almonds, about half of the honey bee population in the United States is brought to the California fields. This results in more than a million colonies of honey bees.
For apples, pollination is the most critical event in their yearly production cycle. Apples begin as flowers on an apple tree. For a flower to transition into an apple, the pollen produced on one apple tree must be transferred to the flower of another tree. It has been found that 97 percent of the insects visiting these fruit blossoms are honey bees. Without the help from bees, the flowers would bloom and die without a chance to produce an apple.
Avocados are a partially self-pollinating crop. However, help from the honey bees have been shown to boost both the yield and quality of avocados. It has been estimated that up 90 percent of an avocado crop would be lost if there was no bee pollination. Further, a report from the National Agricultural Statistics Service has indicated that 90 percent of avocados grown in the U.S. rely on honey bees for pollination.
Blueberry plants are insect-pollinated. The blueberry flower produces both pollen and nectar, with pollen being produced for up to five days. Honey bees visit the blueberry flower to collect both nectar and pollen. Of all the insect pollinator visitors to the blueberry plant, honey bees make up 95 percent.
Since cantaloupe plants have heavy pollen, insect pollination is necessary. Honey bees visit cantaloupe blossoms for both the pollen and nectar. With increased honey bee pollination, certain varieties of cantaloupe grow in volume, weight and sweetness.
Cherry crops require cross-pollination to survive and reproduce. The average blossoming period for pollination is about seven to eight days, with several factors that can affect this. Bees transfer pollen within and between the flowers. The more flowers that are pollinated by bees means more cherries on each tree. Cherries that don’t receive adequate pollination fail to develop. Honey bees are responsible for pollinating about 90 percent of the cherries in the U.S., according to the National Agriculture Statistics Service.
Cucumber plants produce both a male and female flowers. The large and sticky pollen must be transferred between the two to create a cucumber. Honey bees have proved to be the most effective pollinators for this job. Multiple visits from honey bees result in properly shaped cucumbers, and a larger crop. Over 40 percent of flowers that have received one visit from a honey bee will produce a cucumber. Further, multiple bee visits to an individual flower will increase the amount of cucumbers and number of seeds per produce. In a study between screening out insect pollination on cucumber vines and open-pollinated vines, the screened vines produced no fruit while the open vines produced about six fruit per foot.
Kiwifruit flowers depend on insect pollination. The male and female flowers are located on separate flowers on different plants. The insects need to collect pollen from the male flowers and carry it to the female flower for pollination to occur. Honey bees have long been the top insect pollinator for this job. A single bee visit increases the fruit weight and seed count.
Raspberry flowers are partially self-fertile. The plant can produce some fruit without bee pollination. However, honey bees produce more and bulkier berries through pollination. Bee pollination also results in fully formed fruits, avoiding deformities. The raspberry flowers are typically very attractive to bees because of the large amount of nectar. Because of this, bees don’t have to visit as many flowers to effectively pollinate.
Honey bees are the most important pollinators for squash, pumpkin and gourds. These plants produce separate male and female flowers for pollination, with the number of males outweighing the females to help ensure successful pollination. When bees pollinate these plants, the number and weight of fruit produced increases.
Strawberry flowers are hermaphrodites. However, pollination from honey bees results in greater outcomes. Pollination by insects increases the quality and shelf life, saving hundreds of millions of dollars in the process. Strawberries pollinated by bees are more vibrantly colorful than other berries and have fewer deformities. Because they are firmer, their shelf life is about 12 hours longer than those that were wind-pollinated. If pollinators weren’t involved, growers would lose 11 percent of the fruit’s value, which would have cost the U.S. farmer $264 million in 2011 from spoilage. Honey bee pollination has also led to 39 percent higher sales value than wind-pollinated berries.
Watermelon’s pollen is sticky and can’t be blown by the wind, so insect pollination is critical. Each watermelon plant has a separate male and female flower that opens immediately in the morning and closes early in the afternoon, making initial morning bee activity very important. Bees need to visit an individual flower eight times to help produce a well-shaped, large fruit.
Besides these few agricultural crops listed above, the honey bee also has an important role in pollinating native plants that serve as habitat and food sources for our wildlife across the nation. Some of the food used to feed livestock must also by pollinated be bees. All in all, honey bees are essential to our agricultur
Telling The Bees written by John Greenleaf Whittier 1894
Here is the place; right over the hill
Runs the path I took;
You can see the gap in the old wall still,
And the stepping-stones in the shallow brook.
There is the house, with the gate red-barred,
And the poplars tall;
And the barn’s brown length, and the cattle-yard,
And the white horns tossing above the wall.
There are the beehives ranged in the sun;
And down by the brink
Of the brook are her poor flowers, weed-o’errun,
Pansy and daffodil, rose and pink.
A year has gone, as the tortoise goes,
Heavy and slow;
And the same rose blows, and the same sun glows,
And the same brook sings of a year ago.
There ‘s the same sweet clover-smell in the breeze;
And the June sun warm
Tangles his wings of fire in the trees,
Setting, as then, over Fernside farm.
I mind me how with a lover’s care
From my Sunday coat
I brushed off the burrs, and smoothed my hair,
And cooled at the brookside my brow and throat.
Since we parted, a month had passed,–
To love, a year;
Down through the beeches I looked at last
On the little red gate and the well-sweep near.
I can see it all now,–the slantwise rain
Of light through the leaves,
The sundown’s blaze on her window-pane,
The bloom of her roses under the eaves.
Just the same as a month before,–
The house and the trees,
The barn’s brown gable, the vine by the door,–
Nothing changed but the hives of bees.
Before them, under the garden wall,
Forward and back,
Went drearily singing the chore-girl small,
Draping each hive with a shred of black.
Trembling, I listened: the summer sun
Had the chill of snow;
For I knew she was telling the bees of one
Gone on the journey we all must go!
Then I said to myself, “My Mary weeps
For the dead to-day:
Haply her blind old grandsire sleeps
The fret and the pain of his age away.”
But her dog whined low; on the doorway sill,
With his cane to his chin,
The old man sat; and the chore-girl still
Sung to the bees stealing out and in.
And the song she was singing ever since
In my ear sounds on:–
“Stay at home, pretty bees, fly not hence!
Mistress Mary is dead and gone!”
Our foot creams are made from the beeswax from our own hives and other natural organic ingredients. The cream moisturizes feet and legs and helps soften rough heels. It is also helpful in relieving tired feet and leg muscles after a long day on the go. The foot cream fragrance is; Orange/Peppermint.
The Honey Bees’ Second Shift
In addition to gathering nectar to produce honey, honey bees perform a vital second function – pollination, making them a critical component of today’s agricultural market. In fact, about one-third of the human diet is derived from insect-pollinated plants, and honey bees are responsible for 80 percent of this pollination.
Pollination is the fertilization of a flowering plant. Pollination occurs when pollen is transferred from the anthers of a flower to the ovules of that or another flower. Honey bees are responsible for pollinating a variety of fruits, vegetables, legumes, and nuts such as almonds.
Without the honey bees’ pollination work, the quantity and quality of many crops would be reduced and some would not yield at all. According to a 2000 Cornell University study, the increased yield and quality of agricultural crops as a result of honey bee pollination is valued at more than $14.6 billion per year. And although other insects can pollinate plants, honey bees are premier pollinators because they are available throughout the growing season and pollinate a wide range of crops.
Nature’s Energy Food
Honey… Natural Energy
Honey is a source of carbohydrates, providing 17 grams per tablespoon, which makes it ideal for your working muscles since carbohydrates are the primary fuel the body uses for energy. Carbohydrates are necessary in the diet to help maintain muscle glycogen, also known as stored carbohydrates, which are the most important fuel source for athletes to help them keep going.
Whether you’re looking for an energy boost or just a sweet reward after a long workout, honey is a quick, easy, and delicious all-natural energy source!
Honey as an Athletic Aid
Pre-exercise: For years, sports nutritionists have recommended eating carbohydrates before an athletic activity for an added energy boost. As with many carbohydrates, pure honey may be an effective form to ingest just prior to exercise. When honey is eaten before a workout or athletic activity, it is released into the system at a steady rate throughout the event.
During Exercise: Consuming carbohydrates, such as honey, during a workout helps your muscles stay nourished longer and delays fatigue, versus not using any aid or supplement. Next time you reach for a simple bottle of water, add some honey to it – it might give you that much-needed athletic boost!
Post-exercise: An optimal recovery plan is essential for any athlete. Research shows that ingesting a combination of carbohydrates and protein immediately following exercise (within 30 minutes) is ideal to refuel and decrease delayed-onset muscle soreness. Therefore, honey is a great source of carbohydrate to combine with post-workout protein supplements. In addition to promoting muscle recuperation and glycogen restoration, carb-protein combinations sustain favorable blood sugar concentrations after training.
When planning your athletic training program, remember that honey is a source of carbohydrates, providing 17 grams at just 64 calories per tablespoon. Combining honey with fruits, vegetables, lean meats, whole grains and other healthful foods can add to your total nutrition and give you a great natural energy boost. Try these tips to fuel your diet with the sweet goodness of honey!
- Staying hydrated is one of the most important tools for an athlete. Simply add honey to your bottle of water for an energy boost during your next workout.
- Snacks are a great way to add extra fruits and vegetables to your diet. Try mixing peanut butter and honey, or honey and light cream cheese, as a dip for fresh fruits or vegetables.
- Peanut butter and honey sandwiches on whole wheat bread are a great, high-energy snack to provide a good combination of carbohydrates, protein and fat.
- Since honey is a convenient, portable source of energy, take it with you for tournaments and long periods of activity to help sustain your energy levels.
Nature’s Energy Food Recipes
We all love our hot cup of coffee, especially at the beginning of the new day. Yet, not all of you are aware that its consumption also brings various health benefits.
It can boost your metabolism and give you more energy for the day.
Also, only a few know that you can transform your favorite morning brew into a metabolism booster and a potent fat burner! All you need to do is to add several ingredients to your coffee, and it will help you burn extra pounds without changing your diet or lifestyle!
These three mighty ingredients include:
1. Coconut oil is a real natural miracle which has a wide range of uses. It contains medium-chain fatty acids, which are immediately sent to the liver by the digestive system, and are either converted to energy or ketone bodies, and not in fat. It sets the metabolism to burn fat faster and more efficiently
The burning process of fats is significantly affected by minerals and vitamins, so honey can be of great help, as this gift of nature contains them in high amounts, and prevents any mineral or vitamin deficiencies.
2. Honey is abundant in sugar, but a natural one, which is needed for energy. Moreover, it is rich in vitamin B6, folate, vitamin C, niacin, and riboflavin, as well as numerous minerals, such as iron, calcium, sodium, zinc, potassium, and phosphorus.
Honey has been scientifically confirmed to be able to lower stress and regulate blood cholesterol levels. Use raw honey only.
3. Cinnamon is an extremely beneficial, anti-inflammatory agent which fights inflammation in the body, and due to its antioxidant properties, neutralizes the damage caused by free radicals.
Cinnamon boosts the blood sugar metabolism and thus lowers blood sugar levels. It prevents the accumulation of fat in the body as it supports the conversion of sugar into energy. The best cinnamon types are Ceylon and Cassia.
Here is how to use these remarkable natural ingredients and boost your metabolism while drinking your coffee:
- ¾ cup of coconut oil
- ½ tbsp of honey
- 1 teaspoon of cinnamon
- 1 teaspoon of cocoa (optional)
Mix these ingredients together in a glass jar, and store it in the fridge.
Every morning, you should add a teaspoon or two of the mixture to your freshly brewed coffee, stir well, and drink it! Enjoy!
Now we may know why. The tests were right. I’m not gluten intolerant. I’m poison intolerant.
I read a mind-blowing article last night in the Healthy Home Economist that put it all together for me.
“Standard wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as withered, dead wheat plants are less taxing on the farm equipment and allows for an earlier, easier and bigger harvest.”
According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990′s with the result that most of the non-organic wheat in the United States is now contaminated with it. Seneff explains that when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield: “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed.”
According to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been doused with Roundup as part of the harvesting process. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998. (source)
How horrifying is it that they douse this stuff for human consumption with the most toxic, prevalent herbicide around, an herbicide which has been linked to all sorts of problems, just days before the harvest? That stuff doesn’t get removed – it gets milled in with the wheat and lurks in your bags of flour, your loaves of bread, and your desserts.
This could also explain why some people who have terrible gluten symptoms are able to eat products made from organic Einkorn wheat. It may not be that it’s heirloom Einkorn – it could just be that it hasn’t been doused in glyphosate.
Modern farming practices are killing us. Here’s a little rundown on glyphosate:
An alarming new study, accepted for publication in the journal Food and Chemical Toxicology last month, indicates that glyphosate, the world’s most widely used herbicide due to its widespread use in genetically engineered agriculture, is capable of driving estrogen receptor mediated breast cancer cell proliferation within the infinitesimal parts per trillion concentration range.
The study, titled, “Glyphosate induces human breast cancer cells growth via estrogen receptors,” compared the effect of glyphosate on hormone-dependent and hormone-independent breast cancer cell lines, finding that glyphosate stimulates hormone-dependent cancer cell lines in what the study authors describe as “low and environmentally relevant concentrations.”
Another study found that consumption of glyphosate causes intestinal and gut damage, which opens the door to numerous human diseases, such as diabetes, gastrointestinal disorders, heart disease, obesity, autism, Parkinson’s and Alzheimer’s
However, another classification of allergy-type food is emerging and getting recognized for adverse effects on the human intestinal tract and gut. Those foods are genetically modified organisms known as GMOs or GEs.
The Organic Consumers Association says:
A 2009 study found that Americans use about 100 million pounds of glyphosate annually on their lawns and gardens. It’s safe to assume all these number are much higher now. Why? Because GE crops are now being invaded by new strains of herbicide-resistant “superweeds” requiring higher and higher doses of poison.
Beyond Pesticides has assembled extensive documentation of past research linking glyphosate to increased cancer risk, neurotoxicity and birth defects, as well as eye, skin, respiratory irritation, lung congestion, increased breathing rate, damage to the pancreas, kidney and testes.
Glyphosate also endangers the environment, destroys soil and plants, and is linked to a host of health hazards. The EPA’s decision to increase the allowed residue limits of glyphosate is out of date, dangerous to the health of people and the environment and scientifically unsupportable. (source)
Nearly all of the symptoms we chalk up to gluten intolerance can also be related to glyphosate exposure.
This horrific little farming shortcut may have created an epidemic across the country.
Sarah’s article blew my mind, because when I read it, all of the inconsistencies with my own gluten issues began to make sense. It explains why I can eat the fancy Italian pasta that a friend sent as a gift. It explains why the odd baked good from the organic bakery doesn’t make me sick. It explains the blood test that says I don’t have a problem with gluten, even though my gut says that I do have a problem.
It’s time to say no to Big Food. Vote with your wallet and forgo eating anything containing poisoned wheat. Either skip the wheat products entirely or choose organic wheat products.
Perhaps our family diet can get a little bit broader now. It would be far less expensive to buy a bag of organic flour than the gluten free flour that we use for baking, pancakes and thickening stuff.
Maybe the bloodwork was right. Maybe we aren’t actually gluten intolerant at all.
Maybe we are just poison intolerant.
This article is by Daisy Luther from TheOrganicPrepper. Please check the website out–it’s great and you should honor Daisy Luther’s guidelines for republishing.