This Bee Product Has Enormous Benefits for Your Health

This Bee Product Has Enormous Benefits for Your Health

Various products derived from the beehive have been studied and propolis has proved to be a product having beneficial results for human health.

Propolis (Pro-before, Polis-city = defense of the city), is the resinous substance that bees gather from the leaf buds of trees and certain vegetables.

The bee gathers this and transforms it in order to disinfect the beehive, seal cracks, build panels, as well as using it as a microbiocidal agent, disinfectant and also for embalming intruders otherwise difficult to expel due to their size.

Propolis, thus, is directly responsible for guaranteeing the asepsis of the beehives, locations prone to developing viruses and bacteria, given their conditions of temperature and humidity.

Due to the great number of active ingredients present, tincture (alcoholic extract) of propolis is well known and used for its therapeutic properties, principally for its stimulant action on the organism’s defense system. Notable amongst its properties are its antioxidant and anti-microbial action, its activity as a stimulant and its healing, analgesic, anesthetic and anti-inflammatory activity.

This Bee Product Has Enormous Benefits for Your Health

To date, in the literature consulted, no antioxidant capacity values have been found greater than those obtained for propolis, for any of the products/foods analyzed, using this type of methodology.

Dr. Mercola’s Comments:

Bees, by pollinating trees and crops, are true sustainers of life on earth. Without their tireless service, we simply would not be able to feed ourselves. At the same time, they also create a wide variety of other useful products, including:

bee pollen
royal jelly
medicinal bee venom

The Many Uses of Bee Products
As described above, propolis has a number of well known therapeutic properties, including potent antioxidant and anti-microbial action, and healing, analgesic, anesthetic, and anti-inflammatory properties.

It’s been used for thousands of years in folk medicine.

Previously, bee propolis has been found to prevent the formation of dental plaque by inhibiting the activity of certain enzymes that synthesize glucans from sucrose. Propolis, along with other bee products, has also been studied for its potential to control tumor growth, with some success.

Bee pollen, on the other hand, is often referred to as a Superfood – one of nature’s most completely nourishing foods. It contains nearly all nutrients required by your body. About half of its protein is in the form of free amino acids that are ready to be used directly by your body and can therefore contribute significantly to your protein needs.

And raw honey, another potent anti-infection/anti-inflammatory bee product, is a natural option to antibiotics.

This is important to remember, considering the fact that traditional antibiotics are becoming increasingly ineffective against certain microbes. Meanwhile the solution may be as close as your kitchen cabinet…

What You Need to Know About Honey

The main thing to remember when it comes to honey is that not all honey is created equal. The antibacterial activity in some honeys is 100 times more powerful than in others!

Processed, refined honey is NOT appropriate for use in wound care. In fact, your average domestic “Grade A” type honey found in the grocery store will likely increase infection. It also will not offer you the same health benefits as raw honey when consumed.

Manuka honey is a specific type of honey that has actually been approved for use as a medical device – it’s that potent! But you could use raw honey to treat a mild burn, sunburn, or small wound at home if you don’t happen to have a jar of Manuka around.

Good quality honey offers several topical wound-care benefits:

It draws fluid away from your wound
The high sugar content suppresses microorganism growth
Worker bees secrete an enzyme (glucose oxidase) into the nectar, which then releases low levels of hydrogen peroxide when the honey makes contact with your wound
A chemical reaction between the honey and tissue also makes healing wounds smell good

Manuka honey, however, is in a class of its own.

Clinical trials have found that Manuka honey from New Zealand, made with pollen gathered from the flowers of the Manuka bush (a medicinal plant), can effectively eradicate more than 250 clinical strains of bacteria, including resistant varieties such as:

MRSA (methicillin resistant Staphylococcus aureus)
MSSA (methicillin sensitive Staphylococcus aureus)
VRE (vancomycin-resistant enterococci)
Helicobacter Pylori (which can cause stomach ulcers)

With the increasing threat of antibiotic-resistant infections and drug over-use, the return to honey as a natural, multi-purpose healing therapy makes all the sense in the world.

Honey was in fact a conventional therapy in fighting infection up until the early 20th century, at which time its use slowly vanished as penicillin took center stage. Using raw honey instead of topical antibiotics and cough medicines, for example, is a simple way to decrease your over-dependence on drugs.

As long as it’s used in moderation, eating raw honey is likely to promote health. One caveat is if you suffer from signs of elevated insulin such as:

High blood pressure
High blood cholesterol

If you have elevated insulin levels, you’ll want to limit consumption of honey just like you would sugar and grains, as it will raise your insulin levels.

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Gluten-Free Buckwheat Crepes

Gluten-Free Buckwheat Crepes

Gluten-Free Buckwheat Crepes are earthy, slightly nutty tasting and a nutritious alternative to crepes made with refined flours.

3/4 cup gluten-free buckwheat flour
1/4 gluten-free all-purpose flour mix
1/2 teaspoon salt
1 1/4 cups milk OR dairy free substitute (I use organic canned coconut milk)
3 large eggs
4 tablespoons melted butter OR light olive oil

Note For best results allow batter to rest for 2 hours. This gives the flour time to absorb the liquids in the recipe. If you are pinched for time, make this recipe when you have time to give the batter a nice rest.

Pour milk, eggs and melted butter OR olive oil into a blender pitcher. Pulse just until combined.
In a small bowl mix gluten-free buckwheat flour, gluten-free all purpose flour mix and salt.
Add to liquid in blender and pulse just until combined and smooth.
Allow batter to rest for 2 hours. If you are pinched for time, make this recipe when you have time to give the batter a nice rest.

To Cook Crêpes– Heat a low-sided 8-inch skillet or crêpe pan over medium high heat. Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe) Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter. Cook the crepe for about 1 minute- the crepe should be barely moist on top. Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Cook for another minute, just until lightly browned and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter.

Yield – 8 8-inch crêpes

Tips Batter can be made a day ahead of time and refrigerated for convenience.
Use your favorite packaged all purpose gluten-free flour mix in this recipe or make your own gluten-free flour mix.
Make crêpes ahead of time. Wrap each cooked crêpe individually in plastic wrap and place all in a freezer bag, label and freeze for up to 2 months. Thaw and warm in a 300 degree oven about 5 minutes before serving

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten


Gluten, Dairy and Nut Free Substitution List

Gluten, Dairy and Nut Free Substitution List

This is a handy substitution list for cooking and baking with food allergies. Especially good for holiday baking for people with gluten allergies.
Substitution Solutions

Replace 1 cup cow’s milk with one of the following:
1 cup soy milk (plain)
1 cup rice milk
1 cup fruit juice
1 cup water
1 cup coconut milk
1 cup goat’s milk, if tolerated
1 cup hemp milk

Replace 1 cup buttermilk with one of the following:

1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.)
1 cup coconut milk
7/8 cup rice milk
7/8 cup fruit juice
7/8 cup water

Replace 1 cup yogurt with one of the following:

1 cup soy yogurt or coconut yogurt
1 cup soy sour cream
1 cup unsweetened applesauce
1 cup fruit puree

Replace 8 tablespoons (1 stick) butter with one of the following:

8 tablespoons (1 stick) Fleischmann’s unsalted margarine
8 tablespoons Earth Balance (Non-Dairy) Buttery Spread
8 tablespoons Spectrum Organic Shortening
8 tablespoons vegetable or olive oil

For reduced fat:
6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice

Replace 1 large egg with one of the following:

3 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder
1 tablespoon flax meal, chia seed or salba seed + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)
Egg Replacer, according to package directions
4 tablespoons pureed silken tofu + 1 teaspoon baking powder
Replacing more than two eggs will change the integrity of a recipe. For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu. Because egg substitutions add moisture, you may have to increase baking times slightly.

Note: To replace one egg white, dissolve 1 tablespoon plain agar powder into 1 tablespoon water. Beat, chill for 15 minutes and beat again.

Replace tree nuts or peanuts with an equal amount of the following:

Toasted coconut
Sunflower seeds
Toasted sesame seeds
(use only 2 to 3 tablespoons)
Crushed cornflakes
Crushed crispy rice cereal
Crushed potato chips
Pumpkin seeds

Gluten-Free Flour Substitutions
To make a flour blend, thoroughly combine all ingredients. Store in a covered container in the refrigerator until used. You can double or triple these recipes to make as much flour mix as you need.

Note: If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.

All-Purpose Flour Blend

Use this blend for all your gluten-free
1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup cornstarch or potato starch
Each cup contains 436 calories, 1g total fat,
0g saturated fat, 0g trans fat, 0mg cholesterol,
99g carbohydrate, 3mg sodium, 2g fiber, 5g protein

High-Fiber Flour Blend

This high-fiber blend works for breads,
pancakes, snack bars and cookies that
contain chocolate, warm spices, raisins or
other fruits. It is not suited to delicately
flavored recipes, such as sugar cookies,
crepes, cream puffs, birthday cakes or
1 cup brown rice flour or sorghum
1/2 cup teff flour (preferably light)
1/2 cup millet flour or Montina® flour
2/3 cup tapioca starch/flour
1/3 cup cornstarch or potato starch
Each cup contains 428 calories, 2g total fat, 0g
saturated fat, 0g trans fat, 0mg cholesterol, 92g
carbohydrate, 19mg sodium, 5g fiber, 8g protein.

High-Protein Flour Blend

This nutritious blend works best in baked
goods that require elasticity, such as wraps
and pie crusts.
1 1/4 cups bean flour (your choice),
chickpea flour or soy flour
1 cup arrowroot starch, cornstarch
or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour
Each cup contains 588 calories, 3g total fat, 0g
saturated fat, 0g trans fat, 0mg cholesterol, 128g
carbohydrate, 24mg sodium, 6g fiber, 11g protein.

Self-Rising Flour Blend
Use this blend for muffins, scones, cakes,
cupcakes or any recipe that uses baking
powder for leavening.
1 1/4 cups white sorghum flour
1 1/4 cups white rice flour
1/2 cup tapioca starch/flour
2 teaspoons xanthan or guar gum
4 teaspoons baking powder
1/2 teaspoon salt
Each cup contains 514 calories, 3g total fat, 0g
saturated fat, 0g trans fat, 0mg cholesterol, 113g
carbohydrate, 1163mg sodium, 8g fiber, 10g protein.

Nutritional analyses of recipes are based on data supplied by the U.S. Department of Agriculture and certain food companies. Nutrient amounts are approximate due to variances in product brands, manufacturing and actual preparation

General Guidelines for Using Xanthan or Guar Gum
Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling.

Add 1/2 teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.
Add 1 teaspoon per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.

If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.

photo source:

Food Additives That Can Cause Tantrums & Disruptive Behavior

Food Additives That Can Cause Tantrums & Disruptive Behavior

Additives used in hundreds of children’s foods and drinks can cause temper tantrums and disruptive behaviour, researchers have found.
Their Government-funded study confirms what many parents have long suspected about the effect of chemicals put into sweets, biscuits and foods.
Colourings in products such as Jammie Dodgers, Smarties, Jelly Tots and fizzy drinks could spark behaviour changes in up to a quarter of toddlers.
Research into a group of threeyear- olds found they were more likely to lack concentration, lose their temper, interrupt others and struggle to get to sleep when they drank fruit juice dosed with colourings and preservatives.
Following the study, food watchdog the Food Commission has found that 200 children’s foods and drinks contain one or more of the additives called into question by the research.
The Commission is calling for the additives to be removed from the everyday foods and drinks which appeal to children. Even youngsters with no history of hyperactivity can be affected, said the scientists. They concluded that all children could benefit from the removal of specified artificial food colourings from their diet.
The Food Commission claims it is the first time a Government-sponsored scientific study has corroborated the link between food colourings and preservatives and changes in children’s mood and behaviour.
A group of 227 three-year olds from the Isle of Wight took part in a monthlong project by the UK Asthma and Allergy Research Centre.
For two weeks the children drank a daily fruit juice dosed with 20mg of artificial colourings and 45mg of preservative, which are either equal to or below permitted levels.
The additives tested were the artificial food colourings Tartrazine E102, Sunset Yellow E110, Carmoisine E122, Ponceau 4R E124, and the preservative Sodium Benzoate E211. All five were given at the same time in a single drink.
For the other two weeks the children drank a fruit juice which was identical in appearance but without the additives. Parents filled in reports assessing their child’s behaviour on criteria such as interrupting, fiddling with objects, disturbing others, difficulty settling down to sleep, concentration and temper tantrums.
The report said the results showed the artificial food colourings and sodium benzoate preservative had ‘substantial effects’ on behaviour.
The scientists concluded that significant changes in children’s hyperactive behaviour could be produced by removing colourings and additives from their diet.
They added: ‘The findings suggest that benefit would accrue for all children from such a change – and not just for those already showing hyperactive behaviour or who are at risk of allergic reactions.’
The Food Commission wants a ban on the additives and says the colourings tested have been restricted in other countries to protect children.
A spokesman for the Government’s Food Standards Agency said the research was not conclusive.
Nestlé Rowntree, which makes Smarties, Fruit Pastilles and Jelly Tots, said food additives it used were permitted by European and UK laws and any additives or colours had been tested to the highest standards.
GlaxoSmithKline, which produces Ribena, said: ‘We certainly wouldn’t use any additives unless they were approved as safe.’
Burton’s Foods, which makes Jammie Dodgers, said its biscuits contained only half the amount of Carmoisine stated in legal guidelines.
Cadbury Trebor Bassett, which makes Maynard Wine Gums, said: ‘Carmoisine is a permitted colouring which has been used for many years.’
Campina UK, which produces Yazoo Milk Drinks, said it used only approved ingredients.

This is the list of what to avoid in the U.S. The names and numbers may be different in the U.K or elsewhere

Nasty additives in the USA

Although artificial colors are most often associated with hyperactivity, and sulphites with asthma, people are different and any additive can cause any effect.

ARTIFICIAL COLORS – avoid them all (there are probably more numbers than those listed)
Yellow #5
Yellow # 6
Red #2 Red #4 Red #3
Red #40 Blue #2 Blue #1 Green #3
102 tartrazine 104 quinoline yellow 107 yellow 2G 110 sunset yellow 122 azorubine, 123 amaranth 124 ponceau red, 127 erythrosine 128 red 2G 129 allura red 132 indigotine, 133 brilliant blue 142 green S 151 brilliant black 155 chocolate brown

Annatto – in butter and many other products (other natural colors are OK)

sorbates benzoates sulphites propionates nitrates, nitrites – in processed meats like ham, bacon, many others
– in margarine, dips, cakes, fruit products, others – in juices, soft drinks, cordials, syrups – in dried fruit, fruit drinks, and many others – in bread, crumpets, bakery products

ANTIOXIDANTS – synthetic antioxidants in margarines, vegetable oils, fried foods and foods containing vegetable oils
Gallates TBHQ, BHA, BHT

FLAVOUR ENHANCERS – in tasty foods, fast foods, snack foods
MSG, HVP (hydrolysed vegetable protein), HPP (hydrolysed plant protein), yeast extract and many other variations disodium inosinate (DSI or IMP), disodium guanylate (DSG or GMP), nucleotides (combination of IMP and GMP also called I&G) – these new additives can cause dramatic problems see our Ribo Rash factsheet

There are thousands of artificial flavors that don’t have to be identified by name because they are considered to be trade secrets. Flavors can contain unlisted artificial colors and preservatives.

This list is from:

Table compiled by Sue Dengate, author of the bestselling book and film ‘Fed Up: Understanding how food affects your child and what you can do about it.

Seven Ways to Combat Summertime Mold

Seven Ways to Combat Summertime Mold

Seven Ways to Combat Summertime Mold

Warm weather, seaside vacations, flip-flops and shorts – summer is finally here! A cheery time of year filled with BBQs and the beach, summer is also the peak time for mold allergies. According to the Centers for Disease Control and Prevention(CDC), the number of mold fungi species range from tens of thousands to perhaps three hundred thousand or more!??As warm and humid conditions increase so does the ability for mold growth. Mold grows in damp conditionswhere it reproduces and sends spores into the air. Inhaling these particles may trigger allergy like symptoms and nasal stuffiness, eye irritation, wheezing, or skin irritation, according to the CDC.??Marie Stegner, consumer healthadvocate for the Green Clean Certified® cleaning company Maid Brigade, provides seven green cleaning tips to help eliminate exposure to mold.

1. Kill mold naturally. Pour white distilled vinegar into a spray bottle and spray on the moldy area. Let it set without rinsing.
2. Toss the bleach. Hydrogen peroxide kills mold effectively on clothes, floors, bathroom fixtures, walls and even kitchen appliances. It’s a great alternative to chlorine bleach because it’s safe for families and the environment. It also doesn’t leave behind toxic residue or produce toxic fumes as chlorine bleach does.
3. Keep it dry. Keep the humidity level in your home between 40 to 60 percent. Use a dehumidifier during humid summer months andespecially in damp spaces, like basements.
4. Clean humidifiers. Clean humidifiers on a regular basis to eliminate it as a breeding ground for bacteria and mold.
5. Store with care. Put away collectibles and winter clothes in plastic storage bags to prevent mold growth on clothes and other household items not in regular use.
6. Use caution when wet. Dry all kitchen and bath surfaces thoroughly after use. Also check for leaks in the plumbing, walls and roof that can encourage mold growth.
7. Keep air moving. Double-check the ventilation throughout the home. Use exhaust fans that vent outside the home in the kitchen and bathroom. Ensure clothes dryers vent outdoors as well.

About Maid Brigade?Maid Brigade cares about the health of today’s families. Withmore than 25 years of experience, the company is the national leader in green cleaning practices and has a longstanding legacy of offering the latest in maid services and technologies. Maid Brigade is the first and only Green Clean Certified® cleaning services franchise that implements a certification program for green house cleaning so customers know that they’re getting a green cleaning that is safe and truly green. For more information on Maid Brigade or for more healthy living cleaning tips visit or

Could Local Honey Tame Your Allergy Problems?

Could Local Honey Tame Your Allergy Problems?

Fresh Evidence… Could 1 Teaspoon per Day Tame Your Allergy Problems?

Many allergy sufferers believe that locally produced honey can alleviate symptoms. The idea is that bees become covered in pollen spores when they from one flower to the next — spores which are then transferred to their honey.

It is thought that eating that honey, even just a spoonful a day, can build immunity through gradual exposure.

For some reason the New York Times recently chose to report on this topic citing the negative results of a nearly decade-old study, stating:

“In the study … the scientists followed dozens of allergy sufferers through the springtime allergy season. The subjects were randomly split into three. One consumed a tablespoonful daily of locally collected, unpasteurized and unfiltered honey; another ate commercial honey; and a third was given a corn syrup placebo with synthetic honey flavoring.

After tracking the subjects’ symptoms for months, the scientists found that neither of the honey groups saw improvements over the placebo group.”

Interestingly enough, a study published earlier this year came to a completely different conclusion!

This brand new study assessed the effects of the pre-seasonal use of birch pollen honey or regular honey on symptoms and medication during birch pollen season.

A total of 44 patients with diagnosed birch pollen allergy consumed either the birch pollen honey or regular honey daily from November to March. The control group consisted of 17 patients who were just using their usual allergy medication to control symptoms.

The study found that, during birch pollen season, compared to the control group, the patients using birch pollen honey experienced:

60 percent reduction in symptoms
Twice as many asymptomatic days
70 percent fewer days with severe symptoms
50 percent decrease in usage of antihistamines
The New York Times article linked below may require a subscription to view. It may, however, be possible to view it in its entirety by using a web search.

New York Times May 9, 2011
Annals of Allergy, Asthma and Immunology February 2002;88(2):198-203
International Archives of Allergy and Immunology 2011; 155(2): 160-166

Asthma is a growing problem, both for children and adults. In the last two decades, the incidence of asthma has increased by more than 300 percent, and it now affects about 20 million Americans.

Locally produced honey is believed by many to be a viable alternative treatment, despite the lack of scientific evidence of its effectiveness. However, before throwing the idea out as being bogus due to this lack, it’s worth noting that precious few studies have ever been done on local honey as an asthma remedy. And lack of evidence is not to be equated with evidence of lack of efficacy.

I had to conduct extensive searches just to find the references I will provide later in this article. There is however, a rather large body of anecdotal evidence—people who have tried it with great success. And anecdotal evidence can be just as important when considering a treatment. For example, many drugs are prescribed off label, not because there have been extensive studies done showing beneficial results, but because “word spreads” that a certain drug “appears to provide benefit” for health problems unrelated to its approved use.

The Theory of Local Honey as an Asthma Treatment

The theory itself actually appears quite sound.

The idea is that locally produced honey, which will contain pollen spores picked up by the bees from local plants, can act much in the same way as a natural type of vaccine. By introducing a small amount of allergen into your system, your immune system is activated and over time can build up your natural immunity against it.

Why should the honey be locally produced?

Because your allergies are activated through exposure to pollens present in your local area. Different states, for example, can have wildly varying types of plants, grasses and other foliage, each of which can cause allergic reactions in different people.

The typical recommendation is to take about a teaspoon-full of locally produced honey per day, starting a few months PRIOR to the pollen season, to allow your system to build up immunity.

What Does the Science Say?

The study featured by the New York Times, published all the way back in 2002, found that local honey offered no benefit over a placebo.

However, a far more recent study, published this year, in fact, differs in its conclusion.

This study “assessed the effects of the pre-seasonal use of birch pollen honey (birch pollen added to honey) or regular honey on symptoms and medication during birch pollen season.” One of the primary differences between these two studies is that the latter narrows it down to one specific allergen (birch).

A total of 44 patients with diagnosed birch pollen allergy consumed either the birch pollen honey or regular honey daily from November to March. The control group consisted of 17 patients who were just using their usual allergy medication to control symptoms. From April through May, the patients recorded their symptoms and use of medication daily.

The study found that, during birch pollen season, compared to the control group, the patients using birch pollen honey experienced:

60 percent reduction in symptoms
Twice as many asymptomatic days
70 percent fewer days with severe symptoms
50 percent decrease in usage of antihistamines
Interestingly enough, there were few differences between the two honey groups (those who took regular honey, versus those who took honey that contained birch pollen.) However, the birch pollen honey group used less histamines than those who used regular honey.

The authors concluded that:

“Patients who pre-seasonally used birch pollen honey had significantly better control of their symptoms than did those on conventional medication only, and they had marginally better control compared to those on regular honey.

The results should be regarded as preliminary, but they indicate that birch pollen honey could serve as a complementary therapy for birch pollen allergy.”

Honey for Hay Fever

Another source of information comes from a short book, published in 1990, called Honey and Hay Fever: A Report on the Treatment of Hay Fever with Honey. The abstract states:

“[A]n account of a small clinical trial involving 21 patients known to suffer from hay fever is given. The patients were advised to eat 10-20 grams of honey each day for a period lasting from autumn 1987 up to and through the following hay fever season. In some instances honey comb cappings were also eaten. The patients filled in detailed reports on any symptoms experienced during the trial and these are summarized in a table.

The mean age of the 16 patients who reported beneficial effects was 42.6 years, compared with 33.2 years for those who reported no benefit. The patients who reported benefit had suffered from hay fever for longer (average 24.8 years) than the other 5 patients (17 years).”

Although I do not own this book, so I can’t specify the benefits or how substantial these benefits were, it appears that a significant majority, 16 out of 21, did report some form of beneficial effects from honey. In this case, it appears as though regular honey, as opposed to locally produced honey, was used. But as the results from the study above indicate, regular honey may impart some benefits in and of itself, regardless of whether it’s local honey or not…

Two Important Warnings

While I believe there’s truth to the anecdotal claims that local honey can help reduce symptoms of asthma, it’s important to be aware that honey itself can also trigger in some cases severe allergic reactions, including anaphylactic shock. So clearly you should not attempt to use honey if you’ve ever experienced an adverse reaction to honey in the past. Also be careful and use it very sparingly in the beginning until you’ve confirmed that you can tolerate it.

Another important point to remember is that honey is high in fructose, which, in excessive amounts, typically about 70-80% of honey is fructose and it can exacerbate pre-existing insulin resistance and wreak havoc on your body.

Each teaspoon of honey has nearly four grams of fructose so carefully add the total grams of fructose (including fruits) that you consume each day, and stay below 25 grams of total fructose per day. This is particularly important if you suffer from signs of elevated insulin, such as:

High blood pressure
High blood cholesterol
But as long as it’s used in moderation, eating raw honey is likely to promote health, and may indeed help alleviate asthma symptoms.

The MOST Important Allergy “Treatment” You Need to Pay Attention to

While I believe you certainly could try using local honey to reduce your asthma symptoms, there’s another dietary/lifestyle factor that plays an absolutely CRUCIAL role in asthma, namely vitamin D. In fact, recent research suggests that vitamin D deficiency may be a primary underlying cause of asthma. This means that many are needlessly suffering with a potentially life threatening ailment, since vitamin D deficiency is easily remedied.

It’s important to remember that you will likely need far more than the recommended daily allowance, which is a mere 200 to 600 units a day, depending on your age. You really need to make sure you’re getting therapeutic levels, which is between 50-70 ng/ml.

Ideally, you’ll want to get your vitamin D from safe sun exposure.

Beware that using sunscreen when outdoors effectively shields your skin from making any vitamin D. Another alternative is using a safe tanning bed, or if neither of those options are available, an oral vitamin D3 supplement.

If you get your levels to about 60 ng/ml there’s a strong likelihood — especially if you combine it with exercise and balancing out your omega 3 and omega 6 fats as described below — that you will not experience asthma anymore.

Additional Safe and Effective Strategies to Treat Asthma

Although asthma is a serious disease, safely treating your asthma is not a complicated affair. Optimizing your vitamin D levels is the first step, but there are other basic strategies that can help treat the root of the problem as well.

In my experience, the following strategies are highly effective when treating asthma:

Increase your intake of animal-based omega 3 fats – I can’t emphasize enough the importance of getting sufficient amounts of high quality animal-based omega 3 fats in your diet.

Although I strongly believe we all need plant-based omega 3 fats, the difference is that most people do not possess the metabolic machinery to rapidly convert the ALA in these plants to the higher order fats DHA and EPA, which are potent anti-inflammatories.

Although I still recommend fish oil in some instances, I believe krill oil is an even better source of omega 3 fats for most people.

Reduce your intake of omega 6 fats – In addition to adding omega 3 fats to your diet, you also want to reduce the amount of omega 6 fats you consume because the ratio between these two fats is very important.

Many don’t realize that about a century ago, people only consumed 1-2 pounds of plant-based omega 6 fats per year. Today, the average American is consuming about 75-80 pounds a year of these vegetable oils, such as corn oil, soy and safflower oil.

When you eat processed foods daily, the balance between omega 3 and omega 6 fats will become distorted, which can cause the type of inflammation that leads to asthma.

Consider the hygiene hypothesis – There’s a tendency in our modern culture to be obsessive about cleanliness, especially in children. However, this may not be as healthy as initially thought. It appears that being exposed to common bacterial and viral infections as a child can be instrumental in providing the stimulus to your immune system to prevent asthma naturally.

Get regular exercise – Exercise (especially out in fresh air if you’re an asthmatic) is actually crucial, as it helps to moderate insulin levels. It increases your insulin receptor sensitivity, and as a result your body produces less insulin, which tends to optimize it.

You can also use allergy testing to build up your immune system. However, my experience is that conventional testing does not work very effectively and there is a fair amount of risk. A far better test would be provocation neutralization testing, which is an intradermal skin test.

The American Academy of Environmental Medicine (AAEM) has a list of physicians who are trained in this highly effective technique.

As for natural remedies, you can try some Butterbur (Petasites hybridus). This perennial shrub has been used since ancient times to treat a variety of conditions. As far back as the 17th century, butterbur was used to treat coughs, asthma, and skin wounds. Researchers have since identified the compounds in butterbur that help reduce symptoms in asthma by inhibiting leukotrienes and histamines, which are responsible for symptom aggravation in asthma.

Also remember that pasteurized milk products are notorious for making asthma worse.