Fermentation, Do your digestion a favor and learn the simple process that gives regular food a nutritional punch. If you can chop and stir, you can create dishes healthy, and fermented vegetables right at home. You do need crocks and equipment, and use all sorts of vegetables, spices, and salts. There is no one right recipe.


Herbs we love to use include dill, cumin , coriander, fennel seeds, celery seeds, pickling spice mixes, red chili flakes, peppercorns, cloves, juniper berries, fenu greek, bay leaves, garlic, onion and rosemary. Fermentation is technically the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast. You may have heard that fermented foods are good for you, and it’s true.

Fermenting can make foods more nutritious, as well as add helpful bacteria and organisms to your digestive process. You may be surprised to learn how many foods we eat are actually fermented: pickles, of course, but also cheese, sourdough bread, tempeh, yogurt, ciders, beers, wines, and more. the entrance to a beehive,

HONEY, More than 800 different botanicals in some traditions, many which are still used to day. Aside from plants, ancient people used honey, minerals, bugs, animal parts and in Egypt, moldy barley bread! The moldy barley bread was used to help heal wounds and as we know in modern times, it is a source of penicillin. Honey is the nectar of blooming flowers, gathered by the bee and stored in an organ called a “crop” or honey  .  This organ is seperate from the bee’s digestive stomach and can store as much as 25 milligrams of nectar until bee’s retun to their hive. After ingesting nectar, bee’s secrete various enzymes that break down complexe sugars into more easily digestible simple sugars. At the entrance to a beehive, the  forager bees regurgitate the nectar and pass it on to “house bees” before heading back out for more nectar. Each time the nectar is ingested and regurgitated, more enzymes are added. House bees sometimes do this over and over again for as long as 20 minutes to continue breaking down the sugars. It takes at least 100,000 “regurgitations” to make one pound of honey! The nectar is put into the honeycomb and with its unique design, coupled with constant fanning by the bees wings, evaporation takes place, creating the thick, sweet liquid we know as honey.

Healing  Power of Honey                                                                                                                                     Modern research has found that raw honey (honey that has not been pasteurized, or treated) possesses antiviral, anti-inflammatory, antifungal, antioxident, and expectorant properties. It also strengthens the immune system and makes a person feel more energetic and vital. One of the other benefits of raw honey is that it is natural source of beta-carotene, vitamin B complex, and vitamins A,C,D,E and K, as well as plenty of minerals and enzymes.



Egyptain use of honey, for wound healing in ancient Egypt, physicians mixed honey with grease, which was derived from vegetable oil, butter, or animal fat. Into this mixture they would put lint made from vegetable fiber, which acts as an absorbent. This concoction was then applied to wounds. And one of the amazing properties of honey is that it doesn’t support bacterial growth for many reasons. Honey draws water from the bacterial cells causing it to shrivel and die and also has various antibacterial components in it, including smalll amounts of propolis. Propolis is a substance that is gathered from certain trees and used as a sealant to protect hives. Take the powdered herbs of thyme, ginger and a bit of cinnamon and mix them together in honey until it becomes a paste. then take a teaspoon of the mix into hot water to make a tea, 3 times a day.

Raw honey is natures own multivitamin.



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