HONEY AND YOUR HEALTH

“Nectar for the Gods”

For centuries, honey has been the most bartered commodity next to gold and silver. The idea came from the pure sweet honey mythologies, poetry, symbolism, expressions, religions, medical uses (cures and surgery), and miracles. Honey has been highly sought by all people in all lands since the creation of the earth. In the ancient Americas B.of M., Ether 2:3, “And they did also carry with them deseret, which, by interpretation, is a honey bee; and thus they did carry with them swarms of bees, and all manner of seeds that which was upon the face of the land, seeds of every kind.

 

In today world we have ignored honey and its many uses and have substituted it with granulated sugar and artificial sweeteners. Every day we hear the horror stories and see the effects from using substitute sweeteners. If you want rotten teeth, a destroyed liver and pancreas, cancer, diabetes, and other problems, be sure to use granulated sugar and artificial sweeteners.

 

It is time to take a new look at Raw Honey in your diet. Raw honey is complete with all its enzymes, minerals, high vitamin content (especially vitamin C), and will store almost indefinitely. There are many types and colors of honey; some are better than others. Snow white honey is one of the most favored of all and should be stored in its granulated or crystallized state until ready to use.

 

Raw Honey in past times has been known to do many things including the following:  

 1. Raw Honey is simple sugar (levulose and dextrose). It helps build up reserves of glycogen and blood sugar in preparation for any feat of endurance such as needed by athletes.

 2. Raw Honey builds hemoglobin in the blood to prevent hemorrhaging.

 3. Raw Honey destroys bacteria such as typhosus, para typhosus (A&B), enteritidis, dysenteriae, suipestifer, coli communis, botulism, and others. Too much moisture or processing honey at temperatures over 105 degrees kills the enzymes and has the opposite effect. Processed honey is no longer raw and can carry botulism.

 4. The “hygroscopic” (draws moisture) powers of honey are phenomenal and were used in the process of mummification by the Egyptians.

 5. The sedative, hypnotic, and diuretic effects of honey are well known.

 6. Raw Honey is very helpful in cases of marasmus, rickets, scurvy, diarrhea, and malnutrition because it contains proteins, mineral salts, and vitamins, which are missing in sugar.

 7. Raw Honey has been used for the perfect sweet for children-the ideal milk supplement in infant feeding. Sugar is a poison to children leading to head colds, otitis, enlarged tonsils, recurrent bronchitis, bronchial asthma, vomiting, rheumatism, chorea, eczema and urticaria, caused in some cases even by a small piece of candy (ref. Dr. Ch. G. Kerley).

 8. Raw Honey is a perfect carrier in tinctures and formulations for herbal medicine; it has the ability to assimilate faster than other liquids. Honey and garlic is the oldest known formulation.

 9. The soporific power of honey has been used to cure insomnia. Other cures include gastric and intestinal ulceration’s, gall bladder diseases, inflammation of kidneys, kidney stones, and diabetes. Honey can also be used as a laxative.

 10. Honey is used as a food all over the world. Many recipes are available. As you study other cultures, the list for uses of raw honey continues to grow.

From Lifesprouts.com

Benefits of Raw Honey

This never has to be rotated! If stored properly it will last forever!


Honey is considered the food that includes all the substances necessary to sustain life. History has recorded honey as the most used medicine in ancient Egypt while in the First World War, honey mixed with cod liver oil were used to treat soldier’s wounds.

 

“There are many scientific researches that show honey is a wonderful food. I would only give one as an example. In one recent study, researchers at the University of California, Davis, reported on March 2004 that daily consumption of raw honey might raise polyphenolic  antioxidant levels in blood and reduce the risk of damage by free radicals. In English this means better immune system and stronger body.”

 

Listed below are some common problems and ailments, which can easily be avoided from using honey:

 

Skin: Honey is extremely nourishing for the skin when used as a face pack and helps in rejuvenating the skin leading to the elimination of fine wrinkles. It is a good moisturizer.

 

Antibacterial and antifungal properties: Honey contains many minerals and vitamins beneficial to man. However, one of the most important properties seems to be its antibiotic action.

 

Healing wounds and grazes: Honey is of value in treating burns, infected surgical wounds and ulcers. It is very vicious in absorbing water from the surrounding inflamed tissue. Just cover the wound with honey (raw) and a bandage.

 

Stomach Ache: Take one teaspoon of honey, juice of ½ lemon with a hot glass of water first thing in the morning.

 

Coughs and Colds: Mix 6 oz. liquid honey, 2 oz. glycerin with juice of 2 lemons. Bottle and cork firmly. Use as required. For sore throats, let 1 teaspoon of honey melt in the back of the mouth and trickle down the throat. Eases inflamed raw tissues.

 

Burns: Apply freely over burns. It cools, removes pain and aids fast healing without scarring. Apart from being a sale and antibiotic, bacteria cannot live in honey.

 

Insomnia: Honey helps in nervous disorders including insomnia and acts as a tonic in recovery of any damage to the human nervous system. In case of insomnia one teaspoon full of honey mixed in luke-warm water and drunk before going to bed helps in getting sound sleep.

 

From Rebecca Lee’s 20 things I wouldn’t do without.

Aged Garlic

This formula comes from Allen Beygi, of Escondido, California, graciously contributed it as a way that he seasons garlic for a greater potency and less (if any) odor. This is offered with Allen’s permission. 

  • 5 lbs. fresh garlic
  • 1/2 gallon distilled white vinegar or organic apple cider vinegar
  • Waxed paper
  • 4-5 Tablespoons of salt
  • 1 gallon size glass jar
  1. Sterilize a 1-gallon glass jar.
  2. Cut off bottom root of each garlic bunch.
  3. Remove garlic husks (skin). Leave on the last skin areas. Vinegar will soften it.
  4. Add 5 Tbls. salt to vinegar
  5. Bring ½ gallon salted vinegar to a boil.
  6. Empty garlic into a glass jar.
  7. Slowly add vinegar to garlic in a glass jar so the jar will not crack.
  8. Wait ½ hour and put waxed paper on top of jar, and then put on the plastic lid tightly.
  9. Write a date on top of the jar.
  10. One week later, add more vinegar. (If you have left-over cold vinegar, use this.
  11. Store on a shelf for a minimum of 6 months. One to two years is much better. Perfect after three years! (It is not necessary to store this in a refrigerator.) Do not be concerned if your garlic turns blue or green. The garlic had not cured long enough before being sold. It will not affect the final products ability to do its job.

 During the bubonic plague of 1721 in the seaport of Marseilles, city officials decided to use four criminals condemned to death to bury thousands of infected bodies in the streets and, in the process, to die from exposure to them.

Day after day, the criminals carried out their work, remained in good health, and eventually, went free, because they knew something that Marseilles official’s didn’t- that crushed garlic, a folk medicine, supposedly protects against illness. Night and night, they protected themselves liberally. There were no double-blind studies to prove the value of their concoction. However, the criminals didn’t need them. They survived, and some of the officials who had condemned them didn’t.

            Now days, we have had many double-blind studies done using aged garlic, because it is the most effective type pf garlic. There are some wonderful books on garlic and I highly recommend you do your own research.

 Recipe via. Rebecca Lee

Here is the info on garlic and vinegar from that have to do with Traditional Chinese Medicine from Lily Simpson

Make Your Own Chinese Health Tonic with Garlic & Vinegar

July 2007 Articles

By Tom Fung, Dip AC, Dip TCM

Many people are now aware that vinegar and garlic are both good for health. I would like to introduce a very good recipe which combines those two ingredients. It is practical and time-saving. The theory is based on traditional Chinese medicine concepts. It can be used for health maintenance and medical use.

Recipe ingredients proportion: Vinegar 50%, garlic 50%.

In this recipe we are going to work with a one litre bottle of vinegar and 5 heads of garlic. However, the recipe can be cut by half or more for smaller portions, as long as the correct ratios are maintained.

Selection of materials and process:

Garlic – The best garlic is the one with a purple skin.

Vinegar – You may use organic unpasteurized apple cider vinegar from the health food store, or rice vinegar from an Oriental grocery store. The best Chinese vinegar is called Chinkiang Vinegar which got a gold medal in 1985 in France.

1. Peel off the garlic skin and crack the garlic.

2. In a large glass bowl, add the garlic to the vinegar, mix it up, and then pour the concoction into glass jars. Store the mixture in a dark place for at least two weeks. Then it is ready to use.

If you keep this juice in a cool place in a well sealed jar, usually it is good for 20 years or longer, especially if it contains the famous dark Chinese rice vinegar. You may take out the garlic after soaking it for one month and bring the tonic with you when travelling to primitive places with a lot of contagious disease.