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Archive for the ‘Honey’ Category

Pitt Meadows honey

Posted by blueberrytalk on October 25, 2015

Blueberry honey on the left progressing to a hint of Buckwheat on the right.

Pitt Meadows honey

Pitt Meadows honey

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Honey treatment for wounds overcomes antibiotic resistance

Posted by blueberrytalk on November 26, 2014

http://www.theglobeandmail.com/technology/technology-video/video-bacteria-treated-honey-cures-wounds-and-offers-antibiotic-resistance-hope/article20512001/

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Honey – bringing relief from the symptoms of Asthma

Posted by blueberrytalk on August 26, 2013

One of my honey customers noted that daily teaspoons of honey caused a significant reduction in the use of her puffer for asthma. She had tapped into one of the oldest remedies for asthma symptoms. The internet has more information:

“Honey is one of the oldest natural cures for asthma. Just by inhaling the smell of honey you can notice improvement in your breathing pattern. It is the alcohol and ethereal oils present in honey that will help people suffering from asthma. You can also take a glass of hot water and mix one teaspoon of honey into it and try to drink it slowly at least three times a day. Else mix one teaspoon of honey with half a teaspoon of cinnamon powder and eat it just before going to bed. This will help in removing phlegm from the throat.”
Source:
http://www.top10homeremedies.com/home-remedies/home-remedies-for-asthma.html

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When honey isn’t honey

Posted by blueberrytalk on April 23, 2013

“More than three-fourths of the honey sold in U.S. grocery stores isn’t exactly what the bees produce, according to testing done exclusively for Food Safety News.

The results show that the pollen frequently has been filtered out of products labeled “honey.”

The removal of these microscopic particles from deep within a flower would make the nectar flunk the quality standards set by most of the world’s food safety agencies.”

Read more here:
http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/#.UXdtaBRraM8

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Liquifying Honey

Posted by blueberrytalk on August 26, 2012

“Virtually all types of honey will crystallize in time. Some types of honey may crystallize very rapidly, while others may remain liquid for years.

Sometimes, though, naturally crystallized honey granulates with coarse crystals, resulting in a product that most people wouldn’t care to eat. But the natural crystallization process can be controlled to create a delectable product usually called creamed honey, or spun honey.

One unfortunate byproduct of the natural crystallization process can be fermentation. As mentioned above, the crystallized honey is part liquid and part solid. Since the solid crystals contain no water, the remaining liquid portion of the honey contains a higher concentration of water than before crystallization.

This makes the honey more susceptible to fermentation, and when this happens, the honey is ruined.

But if you have some crystallized or granulated honey that you wish to liquefy – and assuming it hasn’t fermented – it’s very easy to restore it to a liquid state. Simply place the jar of honey in a pan of warm water, and leave it until the heat has melted all of the honey crystals.

Just take care not to get the honey warmer than necessary, because that will damage the flavor of the honey.

If the water temperature is just on the verge of being too hot for you to put your hand in it, then that’s about the right temperature for the honey. If it’s too hot for your hand, it’s too hot for the honey.”

Source: http://www.bees-and-beekeeping.com/crystallized-honey.html

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Raw Honey

Posted by blueberrytalk on August 26, 2012

“As with most processed foods, much is lost when honey is processed.

Though processed honey tastes much as it did in its raw, natural state, it’s still just not quite the same. The processing procedure unquestionably alters the natural flavor of the honey, even if only by little. Whether the taste of raw honey is better than processed honey is a matter of personal opinion, but most who are accustomed to eating honey in its natural state seem to prefer it that way.

 Perhaps more important than alterations to the flavor, though, are some of the raw honey health benefits that may be lost when honey is heated and filtered.

 Honey is a highly nutritious food, containing many minerals, enzymes, and antioxidants.The process of heating honey destroys some of these valuable nutrients. And though there is some disagreement among experts about how much of these nutrients are destroyed, there’s no doubt that at least some damage is done to honey’s nutritional and healing properties during the process of heating it.

And the filtering process removes most of the pollen grains suspended in raw honey. This eliminates any value the honey may have had in helping to reduce allergy symptoms, and also removes the nutritional and healthful benefits of the bee pollen itself.”  Source:http://www.bees-and-beekeeping.com/raw-honey-health-benefits.html

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2010 Honey

Posted by blueberrytalk on September 26, 2010

The dark honey is undoubtedly from the flower of the Japanese knotweed. Go to this link on our blog for a description  of this honey. The blog comment is also interesting. https://blueberrytalk.wordpress.com/2008/08/30/japanese-knotweed/

The lighter honey comes from numerous flowers that were in bloom in late July and August like blackberry and fireweed. Check this link for a description of fireweed honey. https://blueberrytalk.wordpress.com/2008/07/06/fireweed/

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