Raw Honey

Raw honey is honey (nectar from flowers) that is pure, unheated, unpasteurized and unprocessed. Raw honey can be in liquid or solid (creamed) form. Its color can vary from white, to various shades of yellow/brown, depending on the type of flower that the bees retrieved the nectar for the honey from.

 

It is most optimal for our health to consume honey which produced locally because raw honey from local sources is beneficial for treating seasonal allergies like Hay Fever, as well as helping with asthma and being most beneficial for our immune system's particular environment needs. 

 

Natural Health Benefits

Raw honey obviously offers a quick source of energy. The other main health benefits come from its unique blend of vitamins, minerals, enzymes, antioxidants, phytonutrients and other health components that it possesses. The two key beneficial components of truly raw honey are bee pollen and propolis. 

 

Bee pollen is a super nutritious compound, containing all the nutrients required by the human body. It is a source of proteins, vitamins, minerals, beneficial fatty acids, carotenoids and bioflavonoids which are antiviral, antibacterial and helpful to cardiovascular health.

 

Propolis also has antibacterial and antiviral qualities, as well as antifungal, anti-inflammatory and antioxidant properties. This, along with some of its other characteristics, makes honey highly sought after.

 

Some phytonutrients found both in raw honey and propolis have been shown to possess cancer-preventing and anti-tumor properties. Other benefits of raw honey include boosting the immune system, being a cough suppressant, decreasing allergies to pollen, aiding blood sugar regulation, aiding cholesterol regulation, healing ulcers, and treating various bacterial infections.

 

Raw honey does not ferment in the stomach and can actually be used in aiding stomach upset and nausea. Unlike most sugars, raw honey is not known to aggravate things like indigestion or acid reflux. It has also been linked to helping with Candida problems.

 

Additionally, raw honey is alkaline forming unlike processed honey which is acid forming. As for the best natural health, our daily food supply should be higher in alkaline forming foods, rather than acid forming foods.

 

But there are two facts we should be aware of: 

1. Honey is about 40% fructose and 30% glucose, with the remaining carbohydrates including maltose, sucrose, and other complex carbohydrates. Even though raw honey has been studied in actually aiding insulin regulation, regular or high consumption of any sugar can cause various imbalances. 
2. Due to the fact that honey is very low in water content and very high in sugar content, this makes it undesirable for microbial growth. However, in rare cases endospores of Clostridium botulinum (the bacteria that can cause botulism) have been found. This is normally never a problem for an adult digestive system, but the reason why honey should not be given to infants.

Iron and Haemoglobin

Haemoglobin contains iron and is packaged in red blood cells. Its function is to transport oxygen from lung to tissues in our body.

 

As iron is an essential component to make haemoglobin, iron deficiency could reduce haemoglobin level leading to anaemia. And so we should absorb enough iron from diet.

 

There are two types of iron in food: Haem iron which is mainly found in meat and non-haem iron which is found in plants. The haem iron can be absorbed more easily by the body. For vegetarian, therefore, selection of iron-rich plants such as leafy green vegetables, grains, beans and nuts is especially important.

 

Vitamin C enhances iron absorption (An orange contains 50 mg vitamin C and can enhance iron absorption by 2 to 3 times).

 

On the other hand, caffeine interferes with the body’s absorption of iron. And so try to avoid coffee or tea between meals.

 

Below shows the iron content based on 100 grams of cooked food: 

Haem Iron

	Iron (mg)
Beef	2.8
Mutton	2.7
Pork	1.3
Pork liver	17.0
Chicken	0.8
Fish	0.5
Dried shrimp	11.0
Mussel	4.1
Oyster	10.2
Clam	14.4

 Non-haem Iron

	Iron (mg)
Black bean	7.2
Red bean	3.1
Mung bean	1.4
Soybean	3.0
Hyacinth bean	4.0
Catjang	1.9
Soybean stick	16.5
Sesame	10.4
Hazelnut	3.2
Almond	3.0
Walnut	2.9
Peanut	2.5
Raisins	3.8
Dried preserved apricot	3.4
Black dates	3.7
Glaced dates	3.5
Red dates	2.3
Whole wheat breakfast cereals	12.0
Cornflakes	6.7
Instant oatmeal	3.8
Whole wheat bread	2.7
White bread	1.6
Spinach	1.6
Broccoli	1.0

 

Instant noodles could cut your life short

A study published in the Journal of Nutrition found that ramen, along with other instant noodle products, may increase a person’s risk for cardiometabolic syndrome — a risk factor for severe cardiovascular disease and stroke — especially in women.

 

“This research is significant since many people are consuming instant noodles without knowing possible health risks,” said lead researcher Hyun Joon Shin, MD, who is a clinical cardiology fellow at Baylor University Medical Center and a nutrition epidemiology doctoral student at the Harvard School of Public Health.

 

The study looked at the data of 10,711 adults between the ages of 19 and 64, collected via the nationally representative Korean National Health and Nutrition Examination Survey of 2007-2009. They found that eating instant noodles twice or more a week was associated with cardiometabolic syndrome, a collection of abnormalities affecting the body’s cardiovascular, renal, and metabolic systems.

 

Although the specific cause of the problem was not immediately clear, Shin noted that it might stem from the fact that most instant noodle meals come packaged in Styrofoam, which contains bisphenol A (BPA), a known hormone disruptor — which is also why women could have been more affected in this study. The food product contains plenty of unhealthy ingredients, including MSG and the chemical preservative tertiary-butylhydroquinone (TBHQ) and is also high in saturated fat.

 

In 2012, a viral video taken from inside the digestive tract showed just what happened after instant ramen was ingested. We could see the stomach worked overtime, struggling for hours to grind up the strands; TBHQ, a petroleum byproduct, was named as a possible culprit. Years earlier, Malaysian health officials issued a warning against eating instant noodles because of ingredients such as thickeners, stabilizers, sodium, and preservatives that have been linked to heart disease, stroke and kidney damage.

Mushrooms (3)

In ancient Chinese medicine, some mushrooms have been used for centuries to treat a wide array of illnesses. Cordyceps, Reishi, Maitake, Shiitake, Polyporus and White Button mushrooms are among some of these.  

 

Cordyceps

 

Recent research has shown that cordyceps may promote cellular health and has anti-depressant activity.

 

Cordyceps may improve immunity by stimulating cells and specific chemicals in the immune system. Cordyceps was the foundation of a pharmaceutical drug called Cordycepin produced decades ago.  It may also have activity against cancer cells and may shrink tumor size, particularly with lung or skin cancers.

 

Cordyceps is used to treat coughs, chronic bronchitis, respiratory disorders, kidney disorders, nighttime urination, male sexual problems, anemia, irregular heartbeat, high cholesterol, liver disorders, dizziness, weakness, ringing in the ears, unwanted weight loss, and opium addiction. It is also used for strengthening the immune system, improving athletic performance, reducing the effects of aging, promoting longer life and improving liver function in people with hepatitis B.

 

Some people use cordyceps as a stimulant, a tonic, and an “adaptogen,” which is used to increase energy, enhance stamina, and reduce fatigue. 

 

Reishi

 

The reishi mushroom is known in natural health circles as the “mushroom for the nerves.” These mushrooms were believed by alchemists to actually grant eternal life. In China and Japan, reishi mushrooms continue to be used to promote good sleep and neurological health.

 

Research has shown reishi mushrooms may possess immune system enhancing properties as well as anti-bacterial, anti-viral and anti-fungal properties.    

 

Maitake

 

The maitake mushroom is known as “miracle mushroom”. And it also means “dancing mushroom” in Japan, a name for which there are at least two explanations. One explanation is the way the maitake mushroom looks—the overlapping leaflets of the mushroom resemble butterflies in a wild dance. 

 

Another explanation is that when Japanese people centuries ago stumbled upon these mushrooms growing out in the wild, they would dance for joy because they could be traded for their weight in silver. 

 

These massive mushrooms are valued both for their rich flavor as well as their usefulness as an all-purpose health tonic. 

 

Shiitake

 

It is called “healing mushroom”. Shiitake means “shii mushroom” in Japan. It referred to the shii tree on which it most commonly grows in Japan. The shiitake mushroom is also called “king” or “monarch of the mushrooms”. This is because it  enriches the diet with a good source of protein and potassium, as well as zinc (from the stems) which is an important element for immune health. 

 

These mushrooms produce an amino acid compound called eritadimine, which accelerates the conversion of low-density LDL cholesterol into high-density lipoproteins or HDL.

 

Modern research has indicated that Shiitake mushroom may stimulate the immune system, possess anti-bacterial properties, reduce platelet aggregation and possess anti-viral properties.  

 

Polyporus

 

Although almost every mushroom helps bolster our body’s natural defenses, one of the most potent mushroom varieties is Polyporus umbellatus, also known as zhu ling. 

 

Popular in Asian countries like China and Japan, it has antioxidant capabilities that help maintain lung and respiratory health. The Chinese also traditionally use zhu ling to support kidney health. 

 

Polyporus is closely related to the maitake mushroom, which is known for its powerful immune-boosting properties. Polyporus is often used in combination with other mushroom varieties to create a powerful herbal tonic.  

 

White Button

 

French researchers found that white button mushrooms have as much antioxidant power as wild cream and brown varieties, like popular, immune-booster Shiitake. 

 

In addition, one study found that people who ate lunches made with white button mushrooms consumed at least 300 fewer calories than the same size lunches made with beef.

Mushrooms (2)

Some mushrooms that have been used for centuries to treat a wide array of illnesses because of the health properties they possess.

 

Against  Cancer

Scientists at City of Hope, a leading research and treatment center for cancer, diabetes and other life-threatening diseases in the U.S., were the first to discover a potential link between mushrooms and a decreased likelihood of tumor growth and development in cells and animals. 

 

Immunity

Mushrooms are the leading source of the essential antioxidant selenium in the produce aisle. Selenium protects body cells from damage that might lead to chronic diseases. They help to strengthen the immune system as well. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body's cells.

 

Weight Management

Mushrooms are hearty and filling. Preliminary research suggests increasing intake of low-energy-density foods (meaning fewer calories for a given volume of food), specifically mushrooms, in place of high-energy-density foods, like lean ground beef, can be an effective method for reducing daily energy and fat intake while still feeling full and satiated after the meal.  And so they can be used by obese people for weight loss.

 

Umami

All mushrooms have a rich source of umami and the darker the mushroom the more umami it contains. Umami counterbalances saltiness and allows for less salt to be used in a meal, without compromising flavor. 

 

Vitamin D

Mushrooms are the only source of vitamin D in the produce aisle and one of the few non-fortified food sources.  

 

Mushrooms (1)

Mushrooms are essential to vegetarians. Often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains.

Like all fruits and vegetables, mushrooms are naturally gluten free, and make a delicious and nutritious addition to a gluten-free diet.

Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.

In details, mushrooms provide a number of nutrients:

• A good source of B vitamins, including riboflavin, niacin and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates. B vitamins also play an important role in the nervous system.
• Riboflavin helps maintain healthy red blood cells.
• Niacin promotes healthy skin and makes sure the digestive and nervous systems function properly.
• Pantothenic acid helps with the production of hormones and also plays an important role in the nervous system.
• A source of important minerals:
• Selenium is a mineral that works as an antioxidant to protect body cells from damage that might lead to heart disease, some cancers and other diseases of aging. It also has been found to be important for the immune system and fertility in men. Many foods of animal origin and grains are good sources of selenium, but mushrooms are among the richest sources of selenium in the produce aisle and provide 8-22 mcg per serving. This is good news for vegetarians, whose sources of selenium are limited.
• Ergothioneine is a naturally occurring antioxidant that also may help protect the body’s cells. Mushrooms provide 2.8-4.9 mg of ergothioneine per serving of white, portabella or crimini mushrooms.
• Copper helps make red blood cells, which carry oxygen throughout the body. Copper also helps keep bones and nerves healthy.
• Potassium is an important mineral many people do not get enough of. It aids in the maintenance of normal fluid and mineral balance, which helps control blood pressure. It also plays a role in making sure nerves and muscles, including the heart, function properly. Mushrooms have 98-376 mg of potassium per 84 gram serving, which is 3-11 percent of the Daily Value.
• Beta-glucans, found in numerous mushroom species, have shown marked immunity-stimulating effects, contribute to resistance against allergies and may also participate in physiological processes related to the metabolism of fats and sugars in the human body. The beta-glucans contained in oyster, shiitake and split gill mushrooms are considered to be the most effective.