We are delighted to announce that this year our Heather Honeywon Blas na hÉireann 2019 gold award🥇 along with the award for Best in Farmers Market!
We are delighted to be included as one of the featured businesses in the upcoming food show “Find It, Cook It!”. A great day was had filming and we are very much looking forward to seeing it air!
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 email@example.com
Contact No 0834780022
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.
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.
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
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.
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.
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.