Bee Swarm Removal Service

Bee Swarm Removal Service, call the beekeeper

 Honeybee swarm in a tree.

Honeybee swarm in a tree.

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 loughreahoney@gmail.com

Contact No  0834780022

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

The Honey Bees’ Second Shift

Pollination

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

Nature’s Energy Food

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.

Usage Tips

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

Put These 3 Ingredients in Your Coffee. After Just 2 Sips, Your Metabolism Will Be Faster Than Ever!

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:

Ingredients:

  • ¾ cup of coconut oil
  • ½  tbsp of honey
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cocoa (optional)

Instructions:

Mix these ingredients together in a glass jar, and store it in the fridge.

Use:

Every morning, you should add a teaspoon or two of the mixture to your freshly brewed coffee, stir well, and drink it! Enjoy!

Source: www.myhealthybook.com

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