Does local honey diminish allergies?

Does local honey diminish allergies?

It certainly tastes fabulous, but does local honey have the power to stop itchy eyes and scratchy throats?

Having read a few articles about how local honey helps to fight allergies got me thinking, does it really work? I’ve heard about this natural allergy-fighting remedy before, but I've always wondered, how do you know it works? How much would you need to consume?

I use only local honey. The wildflower honey I get from a North Fork farm produces an amazingly delicious amber honey. I’ve tasted alongside of the grocery store honey that comes in a little bear, and there’s no comparison. I always stock up at the end of farmers market season so I have enough to last me through the winter.

 I get itchy eyes and a bit of a sore throat when the seasons start to change in the spring and fall, but it only lasts a couple of days. I usually wait it out and don’t take any medication.

I wonder if my symptoms would be worse if I didn’t buy local honey. Could the honey mustard recipe that I like so much that I make it weekly in the winter be medicinal?

The theory about local honey and allergies is this: your local bees are more likely to collect pollen from the local flowers in your area. That pollen will end up in small amounts in the honey produced. By ingesting that honey on a regular basis, the person eating the honey will build up immunity to the pollens from the flowers in their local region. It’s sort of like a vaccine taken little by little.

That’s the theory. There doesn’t seem to be any scientific evidence to back that up, however. I can’t find any scientific studies that test the theory. Even without scientific evidence, this seems like one of those ideas worth trying. There are other proven benefits, too. Honey can immediately sooth a sore throat (whether it’s caused by seasonal allergies or not). It’s a natural, temporary energy booster. Honey “contains small amounts of a wide array of vitamins and minerals, including niacin, riboflavin, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc.”

In addition to the health benefits, buying local honey helps support local honey producers and purchasing their local products can help keep them local.

10 Super foods for 2013

Here are 10 super foods that can supercharge your diet, including fruits, vegetables, dairy, legumes, grains and fish.

 

Açai: This fruit berry has been the subject of intense hype, but there's a good reason why it's so trendy. Being  one of the most powerful foods in the world, açaí (ah-sigh-ee) contains a remarkable concentration of antioxidants, amino acids and essential fatty acids. It's considered one of nature's best offerings to combat premature aging thanks to its high monounsaturated oleic acid content. Oleic acid helps omega-3 fish oils penetrate cell membranes, making it more supple.

Yogurt: It's alive! Yogurt contains active cultures known as "friendly bacteria" that restore healthy balance in the digestive system. Among the most well-known cultures is Lactobacillus Acidophilus, which passes through the stomach and populates the intestines, helping the body fight off infection. One cup contains 50 percent more calcium than the same size serving of milk, and it's also full of potassium, riboflavin, magnesium and phosphate.

Broccoli: This cruciferous vegetable is loaded with vitamin C, folic acid and caroteniods, along with vitamin A and can protect your cells from the damage of free radicals, enhance immune system function and improve reproductive health. Just one serving (1 medium stalk) provides 175 percent of the recommended daily value of vitamin K, which helps build strong bones and plays an important role in blood clotting. Just half a cup of broccoli per day is also said to help prevent a number of cancers, particularly cancers of the lung, colon, rectum and stomach.

Lentils: Among the most nutritious legumes, lentils are a great source of cholesterol lowering fiber and lean protein. They contain lots of iron and B vitamins and are very filling, yet low in calories.  Folate and magnesium also contribute to heart heath and improve the flow of blood, oxygen and nutrients throughout the body.

 

Sweet potatoes: They'll satisfy your craving for starches but are far healthier than their white, nutritionally lacking cousins. Carotenoids, vitamin C, potassium and fiber are just a few of the benefits of eating this savory-sweet veggie, which is ranked among the highest vegetables on the nutrition scale. Sweet potatoes can help stabilize blood sugar, making them a great choice for diabetics, and are relatively low in calories.

Blueberries: Hidden within the juicy, deep blue-purple flesh of this tasty fruit is cancer-fighting ellagic acid, an antioxidant that has been proven in laboratory research to slow the growth of some cancerous tumors. Blueberry extracts have also been shown to have anti-inflammatory properties and help prevent infectious bacteria from clinging to the walls of the gut, bladder and urethra.

Wild salmon: Packed with omega-3 oils, wild salmon can help reduce the risk of sudden-death heart attacks and contains lots of vitamin D and selenium for healthy hair, skin, nails and bones. Wild salmon can be eaten with little fear of mercury or excess contaminants and is more nutritionally rich than farmed salmon. Wild salmon also has a smaller environmental impact. Consume two to four four-ounce servings a week for optimal benefits.

Goji berries: They are called the most nutritionally dense food on Earth, and they taste something like salty raisins. Lycium barbarum, commonly known as goji berries, contains more vitamin C than oranges, more beta carotene than carrots and more iron than steak. The dried Himalayan fruit is also a great source of B vitamins and antioxidants and contains 15 amino acids. Goji has been used medicinally in China for centuries to improve blood circulation, strengthen the limbs, improve eyesight, protect the liver, increase libido and boost immune function.

 

Kale: A dark, leafy green in the same vegetable family as broccoli and Brussels sprouts, kale contains high amounts of beta carotene, iron and folate. It's also a low-calorie, low-carb source of protein that's packed with fiber, which improves digestive health and helps you feel full. A small cupful of cooked kale provides more than half the recommended daily allowance of vitamin C.

Barley: This low glycemic grain is high in both soluble and insoluble fiber, which helps the body metabolize fats and promote a healthy digestive tract, respectively. Eating hulled barley on a regular basis is said to lower blood cholesterol levels, protect against cancer and keep blood-sugar levels stable. Barley is rich in niacin, vitamin E, lignans and phytochemicals hat function as antioxidants.

Kalonji Seed- A super herb?

Kalonji, which may also be called Nigella, refers to small black seeds grown on Kalonji bushes. They are grown widely through India. Kalonji is a flavoring in a variety of traditional foods, and an herbal remedy that has been touted as the magic bullet for a variety of ailments.
Kalonji seeds are about the same size as sesame seeds, although they have a more triangular shape. In foods, you’ll find Kalonji seeds in a variety of recipes. They may be added to traditional Indian flatbread(naan), any type of curry or stew, and to Dal(lentils). Lovers of these little black seeds praise their nutlike, somewhat peppery taste. To make this taste most evident, kalonji may be prepared first by being roasted in a pan. Due to the high oil content, it is unnecessary to add other oils during the roasting process.
Sometimes the seeds are used to make oil. It’s rare to find such oil outside of India or Arabic countries, but you can order it online. It’s normally used more as an herbal remedy than as cooking oil, and may be present in a variety of lotions or ointments to treat skin conditions.

Some of the ailments which kalonji purportedly cures include:

• Common cold
• Male pattern baldness
• Facial paralysis
• Kidney and Bladder stones
• Earache
• Asthma
• Dysentery
• Amnesia
• Heart Palpitations
• Rabies

The list of supposed cures is extremely extensive and nigella is said to cure anything short of death or plague. These are OBVIOUSLY inflated claims with little evidence to prove any truth regarding most of them. The use of these black seeds may be helpful as a laxative because of their high oil content, and the oil made from the seeds might be helpful in treating dry skin. Beyond that, most of the purported herbal remedies are based on little evidence, with little medical evidence in the form of double-blind clinical trials to support claims of the magic cures the seeds supposedly offer.

Despite dubious claims regarding health benefits, these black seeds can be a tasty addition to foods, and if they do promote health, this may be the ideal use of kalonji. 

Consider topping breads with kalonji, adding a few seeds to soups or stews, or mixing them into hummus for extra texture. A good herb to try with some beneficial properties?

This site is not intended, in any way shape or form to constitute, nor should it be considered, medical advice. The information contained on this website, does not serve or purport to serve as a substitution for the medical advice of a qualified practitioner, clinician, or qualified health care provider. The information in and through this website is general in nature. The information on this website can be improved or updated without notice. I am under no obligation to update this website, so information in the website may be out of date. I do not warranty the accuracy or completeness on this website. Use of the information on this website is entirely at your own risk. Please do further research for yourself.

Flavor of Umami

Adding Flavor by using Umami rich foods

Making use of Natural Umami Flavors

In English, it is sometimes described as "meaty" or "savory". In the Japanese, the term umami is used for this taste sensation, whose characters literally mean "delicious flavor." Umami is now the commonly used term by taste scientists for the fifth taste (the first four being salt, sweet, bitter and sour).

Umami doesn't have a pleasant taste alone, but makes the taste of foods more pleasant. Umami taste is imparted in foods by the free amino acids (of which glutamate is the most plentiful in nature). Free glutamate, which results when glutamate is released during the breakdown of a protein molecule, occurs naturally in many foods, such as meat, milk, mushrooms, Parmesan cheese, and tomatoes.

High levels of free glutamate are found in certain foods making them Umami worthy. The glutamate taste sensation is most intense in combination with sodium. Umami intensifies the taste of salt and sweet, and balances bitter and sour.

While a small amount of sugar can be used to round out and softens flavors, especially cutting a bitter taste, salt will heighten flavors especially in the presence of umami flavors. In combination with umami flavors less salt is needed to boost the flavor.

USING UMAMI BASED FOODS AS FLAVOR ENHANCERS

Tomatoes- tomatoes are high in the free form of glutamate which provides a natural Umami flavor. Roasting tomatoes will further intensify this flavor. Roasted tomatoes freeze well for the winter and are an excellent flavor booster for many dishes.

Portobello Mushrooms- Pan roasting portabella mushrooms until browned to the point of being caramelized intensifies their rich umami flavor; Shiitake Mushrooms are also high in umami flavor.

Miso soup- uses a basic stock made of (kelp) which is high in glutamate.

Parmesan Cheese-Grated Parmigiano reggiano is often used as a seasoning in Italian cuisine. Enjoy the taste of Umami through the glutamate in Parmesan cheese.

Beef-Matured beef, like beef jerky, has high levels of glutamate.

Soy-The flavor of fermented soy beans was what sparked the search for umami.