Galway Food Festival @Galwayfood

a perfect reason to go to the pub on good Friday

we will be talking to the bees

 

11am-12pm THE KINGS HEAD BISTRO

TO BEE, OR NOT TO BEE

Local Beekeeper & Raw Honey Producer Noel Leahy talks about the history of beekeeping in Ireland and the the importance of bees plus honey tasting.

Free Event – donations to Madra welcome.

Sliabh Aughty foot cream

Foot Cream:

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.

100% Natural hand creams from Sliabh Aughty Honey

Hand Cream:

Our hand creams are made from the beeswax from our own hives and other natural organic ingredients. The cream moisturizes and conditions and can soften rough callused hands. The cream also has great healing properties and is great when used on small cuts, scars and burns. Feedback from clients has found our cream is beneficial for brittle nails and eczema .   The hand cream comes in two fragrances; Orange/Peppermint, and Lavender

Maybe You Aren’t Gluten Intolerant. Maybe You’re Just Poison Intolerant.

it’s happened to scores of other people, who pass the test for the anti-gliadin antibodies but still know that their health issues directly correlate with what they eat.

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.”
Pre-harvest application of the herbicide Roundup and other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980.  It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.

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:

The first study found that glyphosate increases the breast cancer cell proliferation in the parts-per-trillion range.

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.

There is scientific research indicating intestinal damage from GMO food and the article “Glyphosate’s Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut Microbiome: Pathways to Modern Disease” discusses how the inordinate amount of pesticides sprayed on GMOs leaves residues in GMO crops that, in turn, are being traced to modern diseases.

The Organic Consumers Association says:

“Glyphosate is the most widely used herbicide in the world.  According to the EPA, at least 208 million tons of Roundup were sprayed on GE crops, lawns and roadsides in the years 2006 and 2007. In 2007, as much as 185 million pounds of glyphosate was used by U.S. farmers, double the amount used just six years ago”

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.

Just last week I picked up a loaf of organic sourdough bread to serve with some beef stew.  I was hesitant but astonished when I didn’t suffer abdominal pain, bloating, and digestive upset.  I thought, “Yay!  I ate bread and didn’t die!”

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. 

Daisy Luther  lives in a small village in the Pacific Northwestern area of the United States.  She is the author of The Organic Canner and The Pantry Primer: How to Build a One Year Food Supply in Three Months. On her website, The Organic Prepper, Daisy uses her background in alternative journalism to provide a unique perspective on health and preparedness, and offers a path of rational anarchy against a system that will leave us broke, unhealthy, and enslaved if we comply.  Daisy’s articles are widely republished throughout alternative media. You can follow her on Facebook and you can email her at daisy@theorganicprepper.ca

 

3 Simple Steps to Decrystallize Honey

3 Simple Steps to Decrystallize Honey

Home/General Buzz/3 Simple Steps to Decrystallize Honey

3 Simple Steps to Decrystallize Honey

Have you ever reached into your cupboard, ready to enjoy some natural golden sweetness, and discovered your honey has crystallized?  Don’t panic. And don’t throw it out. Understand exactly what crystallization – also called granulation – is and follow these three simple steps to decrystallize your beloved sweet and make it liquid again.

How to Decrystallize Honey
Step 1
Place your bottle of honey with its lid off inside a pot. Pour warm water (to preserve honey’s health properties, water should not exceed 110º F) into the pan and allow to sit until the honey melts.

Step 2
In five-minute intervals remove your bottle from the pan, stir the honey and return it to the warm water. Continue this process until the honey has returned to its liquid consistency state.

Step 3
After your honey has returned to its normal consistency, remove the bottle from the pan and allow your honey to cool. Tightly seal the bottle and store at cool to room temperature.

*To prevent loss of honey’s health properties, water should not reach above 110F.

What is crystallized honey?
Crystallization does not mean your honey has gone bad. In fact, it’s honey’s natural process of preserving itself, often occurring after three to six months of storage. Do not throw it out! We repeat, do not throw it out! Crystallized honey is still edible. Some even enjoy its grainy consistency as a spread on toast or as a cooking ingredient.

Many factors contribute to honey crystallization. The main reason is its ingredient composition. Honey is a highly concentrated solution of two sugars: glucose and fructose. Typically, honey contains 70 percent carbohydrates and less than 20 percent water. Since this is unbalanced, the glucose separates from the water forming the crystallized appearance.

Besides its ingredient composition, what are other factors that contribute to crystallization?

The percentage of glucose vs. fructose in the honey. If there’s a higher percentage of glucose in the honey composition, the rate of crystallization may speed up.

The temperature where the honey is stored. If honey is stored in too cold an environment the speed of crystallization can increase, including when it’s in the honeycomb. So if your honey is hiding out in your fridge, you may want to place it in your pantry.

The amount of pollen in the honey. Whether your honey is raw, semi-processed or processed will determine how fast it crystallizes, and how much pollen it contains. Pollen in honey is normal, and verifies what plants the bees were feeding on. Raw honey contains more pollen grains than processed honey and therefore it can crystallize faster.

Kill Sinus Infection in 20 Seconds With This Simple Method And This Common Household Ingredient!

There is nothing quite as easy as this technique.

It call comes down to pushing your tongue against the roof of your mouth and placing the thumb in between your eyebrows.

You need to pressure the area you are holding with your thumb for 20 seconds. The first results come almost immediately, followed by sinus drainage.

Step-by-step method

The nasal cavity holds a bone, also known as the Vomer bone, which is placed vertically in the cavity. Lisa De Stefano, D.O., an assistant professor at the Michigan State University College of Osteopathic Medicine, assures us that this method is very successful because it allows the Vomer bone to move back and forth.

This ultimately treats congestion and empties the sinuses by draining.

The ingredient that can also help you to kill sinus infection is apple cider vinegar and 100% Raw local Honey 

The marvels that apple cider vinegar brings just can’t stop rising.

Its benefits are widely appreciated by the world’s population, and in this article we present how this magical liquid can cure your sinus infection in no time!

Viruses are usually responsible for causing sinus infection, and those viruses tend to stick inside the organism even after the lungs are cleared.

Basically, the sinuses lining becomes inflamed, and this occurrence leads to chronic headaches, discomfort and pain. In some cases, a fever could happen as well.

There are numerous medications available, promising to cure sinus infection rapidly, but nothing works quite as effective as the good old apple cider vinegar.

As common as it may be, apple cider vinegar is not to be underappreciated. It can easily reduce sinus pain and brings the sinus tissue to a healthy state.

Rich in antioxidants, vitamins, minerals and fiber, the ACV will cease any sickness symptoms and if consumed raw and unfiltered, will provide the greatest health benefits for your body.

Aside from this, your immune system will hugely benefit from consuming apple cider vinegar- and here is how to do it:

Ingredients

  • 1/2 cup of water
  • 1/4 cup unfiltered apple cider vinegar
  • 1 tablespoon raw honey
  • 1 tsp. cayenne pepper
  • 1 lemon, juiced

Preparation

First boil water and then combine it with apple cider vinegar in a glass. Throw in honey, cayenne pepper and stir well. Finally, add lemon juice. Consume remedy until you feel sinus pain relief.

Well done!

Source: www.healthy-holistic-living.com
Reference: www.davidwolfe.com

Swarming season

Swarming is a natural process by which bees grow their hives. As a hive gets too crowded, the queen bee will leave the hive with approximately 40% of her staff, leaving the remaining bees behind to raise a new queen and continue on. Swarming in Ireland typically occurs in May and June, though swarms can also be seen later into the summer.

Are swarms dangerous? No! Before leaving the hive, the bees gorge on honey sustain them while scout bees look for a new home. Because they’re so full of honey, they’re very docile and often rest on a limb in a teardrop.

If you see a swarm, please don’t spray them with pesticide!

Contact us and we will remove them to a safe homeswarm