During the summer months, we spread chicken manure on our field in preparation for the fall planting of our garlic. In October we till the soil so as to incorporate this natural fertilizer throughout our garlic plantation. Late October we plant and cover our beds, for the long winter sleep, and in anticipation for the spring awakening.
Modern science has shown that garlic is a powerful natural antibiotic. The bacteria in the body do not appear to develop resistance to the garlic as they do to many modern pharmaceutical antibiotics.
This means that its positive health benefits can continue over time rather than helping to breed antibiotic resistant "superbugs".
Studies have also shown that garlic - especially aged garlic - can have a powerful antioxidant effect. Antioxidants can help to protect the body against damaging free radicals.
What is Raw Honey?
Most people feel, and are led to believe that just because honey is "natural", any type of bottled honey product must be healthy. This is simply not true.
Unfortunately, most of the honey consumed today has been heavily processed, and is sourced from parts of the world, where the commercial value, supersedes any controls as to its treatment and additives, especially from countries where governmental controls of purity are non-existent.
Most commercial and off shore honey is treated with a heating process during extraction, which can destroy most of the natural enzymes, vitamins, and minerals found in raw honey. Furthermore, this processing filters out many vital phytonutrients found in raw honey, products that exist in nature and in the hive.
Like most foods that have been chemically refined, many of the health benefits have been reduced, eliminated, or replaced with additives of questionable sources, and whose long term effects on the human body should be of concern.
Furthermore, many so called 'local' or 'domestic' honeys are in fact small amounts of domestic blended with Chinese or cheap off shore honey, as labeling laws can often be somewhat deceiving or manipulated so as to give the impression of something, which may actually be something else.
Raw honey has not been heated, since many nutrients are heat sensitive, and this process would eliminate them. Most store bought honey that is perfectly clear, has undergone this process, and has then undergone further ultra filtration. excessively.
The problem with heat is that many nutrients are very sensitive to it and in turn die. Raw honey is 'alive', but you're absolutely correct to a certain extent.
It's the beneficial enzymes found in raw honey that make it so digestible to humans.
Raw honey is filtered, but very minimally and in a manor not to destroy the health promoting enzymes and other nutrients.
You'll also notice raw honey may become solid with the passing of time at room temperature (this is perfectly normal).
Question the source of your honey, and its processing method. Insist on local for optimum quality.
We are raising chickens whose egg production is free of growth hormones and antibiotics; our flock enjoys the freedom of outdoor forage and consumes only natural grain supplements.
Recently, Mother Earth News did an egg study comparing free-range eggs to the U.S. Department of Agriculture (USDA) nutrient data for commercial eggs. The findings showed that free-range chicken eggs produced the following results:
• 1⁄3 less cholesterol
• 1⁄4 less saturated fat
• 2⁄3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta-carotene
Please note that raw honey will most likely solidify, especially during the winter months. This is a natural occurance, and not an anomaly of product. Most honey on supermarket shelves is heat treated and will remain in liquid form indefinately. It has been treated. We only filter once primarily for the removal of hive particles like wax. The polen and enzyme micro-particles remain intact.
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