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Parents Part, Kids Fall Short

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Screening at school entry and timely intervention may help to overcome learning lapses in children affected by parental separation.

Separation from mum or dad may pose serious learning difficulties for young children, says new research.

Children are sometimes forced to live in single-parent households due to events such as matrimonial acrimony resulting in divorce of the parents or one parent living far away due to employment reasons.

Such children experience greater emotional, behavioural and developmental problems than others, say Sandra Jee and her colleagues at the School of Medicine and Dentistry, University of Rochester, US. More importantly, these children begin formal education with certain handicaps, they write in the latest issue of the journal Ambulatory Pediatrics.

Taking a closer look at the impact of parental separation on developmental outcomes before school entry, Jee and the others studied 1,619 children entering school, 18 per cent of whom were separated from a parent for one month or longer. They found these children to have major problems associated particularly with learning and pre-literacy. Pre-literacy is defined as a child’s ability to carry on a brief conversation, react to a story session or familiarity with some of the alphabets and sounds that the letters make.

Children in countries like the US are routinely checked by healthcare providers before they enter kindergarten, and this makes it possible to screen and identify such potential learning difficulties, the scientists argue.

For their study the researchers asked the children’s parents to fill in details on the learning, expressive language and speech scales of their wards. They compared these observations with the demographic data they received from the medical practitioners attached to the schools to arrive at their conclusion.

The scientists feel that with one in every five children facing such problems, it is not an issue that can be brushed aside. Besides, with divorce rates rising and more and more parents moving to geographically different locations for various reasons, these issues should be addressed at the policy level.

The scientists feel it’s important for primary caregivers and schools to be aware of these risks, as early intervention might be suggested to families with young children starting formal education at such a disadvantage. Remedying the challenges may better equip the children to succeed. “Timely and proactive intervention may help to improve long-term educational and vocational deficits that these children may suffer,” observes Jee.

Sources: Tjhe Telegrasph (Kolkata, India)

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Herbs & Plants

Cat’s Claw (Uncaria Tomentosa)

Botanical Name :Uncaria tomentosa

Family: Rubiaceae

Kingdom: Plantae

Division: Magnoliophyta

Class:
Magnoliopsida

Order: Gentianales

Genus: Uncaria

Species: U. tomentosa

Synonyms: Uncaria surinamensis, Nauclea aculeata, N. tomentosa, Ourouparia tomentosa
Common Names: cat’s claw, uña de gato, paraguayo, garabato, garbato casha, samento, toroñ, tambor huasca, uña huasca, uña de gavilan, hawk’s claw, saventaro

Plant parts used: bark, root, leaves

Uncaria tomentosa (popularly known in English as Cat’s Claw, in Spanish as Uña de Gato or as indian name Vilcacora) is a woody vine found in the tropical jungles of South and Central America, which derives its name from its claw-shaped thorns. It is used as an alternative medicine in the treatment of a variety of ailments.

Habitat:Cat’s claw is indigenous to the Amazon rainforest, with its habitat being restricted primarily to the tropical areas of South and Central America.
Description:Uncaria tomentosa is a liana deriving its name from hook-like thorns that resemble the claws of a cat. U. tomentosa can grow up to 30m tall, climbing by means of these thorns. The leaves are elliptic with a smooth edge, and grow in opposite whorls of two.There are two species of Cat’s Claw, Uncaria tomentosa and Uncaria guianensis, each having different properites and uses. The two are frequently confused but U. tomentosa is the more heavily researched for medicinal use   and immune modulation, while U. guianensis may be more useful for osteoarthritis. U. tomentosa is further divided into two chemotypes with different properties and active compounds, a fact ignored by most manufacturers that can have significant implications on both its use as an alternative medicine and in clinical trials to prove or disprove its efficacy.

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An Astounding “New” Herb from the Peruvian Rainforests.
by Phillip Steinberg, certified nutritional consultant
For hundreds of years a rather remarkable plant has been revered and used by the indian natives of the Peruvian Amazon to “cure” cancer, arthritis, gastritis, ulcers, and female hormonal imbalances.

Researchers have determined that this plant, uncaria tomentosa, more commonly called “cat’s claw,” contains a wealth of beneficial phytochemical compounds: alkaloids, proanthocyanidins, polyphenols, triterpines, and plant sterols. Because of these compounds, cat’s claw is a powerful cellular reconstitutor, displaying significant antibacterial, antiviral, antifungal, antitumor, anti-inflammatory, and anti-oxidant properties.

According to the available research and experience of doctors working in Peru, Germany, Austria, and the United States, cat’s claw may be helpful in the treatment of: cancer; arthritis; bursitis; rheumatism; all forms of herpes; allergies; asthma; systemic candidiasis; acne; diabetes; lupus; prostatitis; chronic fatigue syndrome; PMS; irregularities of the female cycle; environmental toxin poisoning; organic depression; and those infected with the HIV virus. Evidence also suggests that cat’s claw may be effective in the treatment of numerous stomach and bowel disorders including.

The most exciting research has been the work of Dr. Klaus Keplinger, an Austrian scientist who has obtained two United States patents for isolating the alkaloids responsible for enhancing phagocytosis. This has resulted in the development of a pharmaceutical which is now being used in Austria and Germany to combat the progression of cancer and AIDS. Unfortunately, the pharmaceutical is not available in the US, but the herb is available both in tea and in capsule form.

Traditionally in Peru, a decoction is made by boiling the bark and/or root for about an hour and then drinking four or more cups of tea per day. When using capsules, three to six grams per day is considered therapeutic. However, as much as 20 grams per day might be used for several weeks at a time to treat very advanced stages of pathology.

Dr. Satya Ambrose, ND, the co-founder of the Oregon College of Oriental Medicine, has been using the bark in capsule form with some of her patients for the past several months. She said that excellent results with Crohn’s disease, ulcers, asthma, and fibromyalgia. It is observed that successes with lupus, lung cancer, prostatitis, and one patient who was able to reverse and overcome Kaposi’s sarcoma, a rare form of skin cancer associated with AIDS.

It is also found that the herb to be effective at knocking out the flu, clearing up sinus, ear, and upper respiratory infections, canker sores, lower back pain associated with arthritis, and eliminating the tired, sore muscles associated with heavy physical work and exercise. I was even able to clear up a case of athlete’s foot by putting the powdered bark between the infected toes. It can cure conjunctivitis by putting drops of the tea in eyes several times over the course of two days.

Because of research and first hand experience in using this wondrous and remarkable herb, it is believed that cat’s claw is an effective natural remedy for many of today’s serious health problems.

We can learn more about Cat’s Claw from link 1 , link2

Biochemistry
Principal active biochemicals are six oxindole alkaloids and a number of others: ajmalicine, akuammigine, campesterol, catechin, chlorogenic acid, cinchonain, corynantheine, corynoxeine, daucosterol, epicatechin, harman, hirsuteine, hirsutine, iso-pteropodine, loganic acid, lyaloside, mitraphylline, oleanolic acid, palmitoleic acid, procyanidins, pteropodine quinovic acid glycosides, rhynchophylline, rutin, sitosterols, speciophylline, stigmasterol, strictosidines, uncarine A-F, and vaccenic.

The oxindole alkaloids significantly enhance the ability of white blood cells to attack, engulf, and digest harmful microbes or foreign bodies.

Documented Properties& Actions: Analgesic, anti-inflammatory, antimutagenic, antioxidant, antiproliferative, antitumorous, antiviral, cytoprotective, cytostatic, cytotoxic, depurative, diuretic, hypotensive, immunostimulant, immunomodulatory

Medicinal uses
The parts used medicinally include the inner bark and root, taken in the form of capsules, tea and extract.

U. tomentosa is used in nootropic drugs, as well as in treatment of cancer and HIV infection. It contains several alkaloids that are responsible for its overall medical effects, as well as tannins and various phytochemicals. The chemotype of the plant determines the dominant type of alkaloid it produces, and thus its properties in vivo. One chemotype has roots which produce mostly the pentacyclic alkaloids that are responsible for the immune-strengthening effects desired by most consumers. The second chemotype produces tetracyclic oxindole alkaloids known as rhynchophylline and isorhynchophylline which counteract the immune-strengthening actions of the pentacyclic alkaloids, reduces the speed and force of the heart’s contraction, and in high doses produce ataxia, lack of coordination and sedative effects. Since U. tomentosa comes in at least these two different chemotypes, without chemical testing it is impossible to know which chemical compounds will predominate in a plant collected randomly from a natural setting.

Some ingredients appear to act as anti-inflammatory, antioxidant and anticancer agents.[6] As an herbal treatment, Cat’s Claw is used to treat intestinal ailments such as Crohn’s disease, gastric ulcers and tumors, parasites, colitis, gastritis, diverticulitis and leaky bowel syndrome, while manufacturers claim that U. tomentosa can also be used in the treatment of AIDS in combination with AZT, the treatment and prevention of arthritis and rheumatism, diabetes, PMS, chronic fatigue syndrome, prostate conditions, immune modulation, Lyme disease and systemic lupus erythematosus. A 2005 review of the scholarly literature on Cat’s Claw indicates there is supporting evidence toward its use in treating cancer, inflammation, viral infection and vascular conditions, and for its use as an immunostimulant, antioxidant, antibacterial and CNS-related agent.

In herbal medicine today, cat’s claw is employed around the world for many different conditions including immune disorders, gastritis, ulcers, cancer, arthritis, rheumatism, rheumatic disorders, neuralgias, chronic inflammation of all kinds, and such viral diseases as herpes zoster (shingles). Dr. Brent Davis, D.C., refers to cat’s claw as the “opener of the way” for its ability to cleanse the entire intestinal tract and its effectiveness in treating stomach and bowel disorders (such as Crohn’s disease, leaky bowel syndrome, ulcers, gastritis, diverticulitis, and other inflammatory conditions of the bowel, stomach, and intestines). .

Indigenous use
The indigenous peoples of South and Central America have used U. tomentosa for medicinal purposes for two thousand years or more. Researchers have investigated the use of the plant by the Asháninka tribe of Peru, who use the plant as a general health tonic, contraceptive, anti-inflammatory agent for the gastrointestinal tract, and as a treatment for diarrhea, rheumatic disorders, acne, diabetes, cancer and diseases of the urinary tract.

Allergies
Individuals allergic to plants in the Rubiaceae family and different species of Uncaria may be more likely to have allergic reactions to Cat’s Claw.Reactions can include itching, rash and allergic inflammation of the kidneys. In one documented case, kidney failure occurred in a patient with Lupus erythematosus but it is not known if this was due to an allergic reaction or another cause.

There are other plants which are known as cat’s claw (or uña de gato) in Mexico and Latin America; however, they are entirely different plants, belonging to neither the Uncaria genus, nor to the Rubiaceae family. Some of the Mexican uña de gato varieties are known to have toxic properties.

Uña de Gato,”cat’s claw”, is a thorny liana vine reputed to be a remarkably powerful immune system booster and effective in treating a wide array of maladies including cancer, systemic candidiasis, genital herpes, and AIDS (SIDA).

Uña de Gato also has anti-tumor, anti-inflammatory, and anti-oxidant properties. It has proven useful in treating arthritis, bursitis, allergies and numerous bowel and intestinal disorders. Anecdotal evidence indicates effectiveness in relieving side effects of chemotherapy.

Wild populations of this woody vine are threatened in some areas by harvesters who dig out the root out rather than simply cutting the vine and allowing regrowth. This is a foolish practice since new growth occurs rapidly when Uña de Gato vine is cut. It grows prolifically under cultivation.

Uncaria tomentosa, reputedly the most effective of several uña de gato species, is endemic to the Peruvian Amazon and is gaining international attention for its documented curative qualities.

You may click to see:->an article  from Herb Library on Cat’s Claw

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
http://en.wikipedia.org/wiki/Uncaria_tomentosa
http://www.biopark.org/peru/unadegato.html
www.chiroweb.com

http://www.herbnet.com/Herb%20Uses_C.htm

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Herbs & Plants

LICORICE

Botanical Name: Glycyrrhiza glabra
Family:    
Fabaceae
Subfamily:
Faboideae
Tribe:    
Galegeae
Genus:    
Glycyrrhiza
Species:    
G. glabra
Kingdom: 
   Plantae
Order:  
 Fabales

Common Names: The word liquorice / licorice is derived (via the Old French licoresse) from the Greek   name  glukurrhiza, meaning “sweet root”,  glukus means “sweet”   and rhiza   means “root”.   It is called as adhimadhuram  in Tamil, irattimadhuram  in Malayalam, yastimadhu  in Sanskrit and in Bengali, mulethi  in Hindi, Vel Mee  in Sinhalese and jethimadh  in Gujarati language.

Habitat :
The liquorice plant is a legume native to southern Europe, India, and parts of Asia.

Description:
It is a herbaceous perennial, growing to 1 m in height, with pinnate leaves about 7–15 cm (3–6 in) long, with 9–17 leaflets. The flowers are 0.8–1.2 cm (1/3 to 1/2 in) long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod, 2–3 cm (1 in) long, containing several seeds. The roots are stoloniferous.

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Other herbs and spices of similar flavour include Anise, star anise, tarragon, and fennel.The taste of licorice is similar to that of aniseed and fennel, and thus licorice can be considered to be a spice. However, it has a long history as being of value as an herbal remedy, and it is therefore often considered to be an herb rather than a spice. The licorice plant is a member of the bean family, but its seed pods are hair free in contrast to similar plants. Its roots contain the very sweet, characteristic juice, and as a tribute to this, the plant is named Glycyrrhiza glabra   meaning the sweet root with hairless seed pods. Corruption of the Greek name glyrrhiza led to the other official name, Liquiritra officinalis; the medieval name was gliquiricia from which the name licorice or liquorice is obtained. The sweetest sources of licorice come from plants growing in Spain and Italy, although it is probable that the original plant came from Russia or China. Spanish licorice was brought to England, and it became an important product in the town of Pontefract.
Cultivation and uses
Liquorice is grown as a root crop mainly in southern Europe. Very little commercial liquorice is grown in North America, where it is replaced by a related native species, American Licorice (G. lepidota), which has similar uses.

Liquorice extract is produced by boiling liquorice root and subsequently evaporating most of the water (in fact, the word ‘liquorice’ is derived from the Ancient Greek words for ‘sweet root’). Liquorice extract is traded both in solid and syrup form. Its active principle is glycyrrhizin, a sweetener more than 50 times as sweet as sucrose which also has pharmaceutical effects. The related Chinese Liquorice (G. uralensis), which is used extensively in traditional Chinese medicine, contains this chemical in much greater concentration.
The pleasant quality of true licorice led to it being incorporated into many traditional Chinese remedies, where it was credited with harmonizing the body’s response when it was exposed to the contrasting actions of other herbs in the formula. It has also been utilized in Chinese spice mixtures, and is often incorporated in desserts, confectionaries, candies and alcoholic drinks. Further uses include its addition to tobaccos and snuff. Currently, it is included in many simple medications, especially for pharyngitis and cough. Traditionally, the list of indications is very extensive, and includes infections, aphthous ulcers, skin disorders, rheumatic and other inflammatory diseases, asthma, hepatic and gastroduodenal diseases.

There is no doubt that glycyrrhizin has an aldosterone like effect, and excessive intake of licorice can cause hypokalemia and hypertension. However, the claimed value of licorice products in treating hypo-adrenal states is disputed. Other hormonal effects have been suggested, including impairment of gonadal function.

Thus, this ancient herbal spice has dubious medical values that are complemented by its undoubted toxic potential. It may surprise many people in the U.S. to know that familiar licorice candy is usually not true licorice, since the flavor is generally provided by aniseed, molasses and corn syrup. Eaters of typical U.S. licorice products may put on weight, but this will not be explainable by the hormonal effects of the compounds found in true licorice.
Liquorice flavour is found in a wide variety of liquorice candies. The most popular in the United Kingdom are Liquorice allsorts. In continental Europe, however, far stronger, saltier candies are preferred. It should be noted, though, that in most of these candies the taste is reinforced by aniseed oil, and the actual content of liquorice is quite low. Additionally, liquorice is found in some soft drinks (such as root beer), and is in some herbal teas where it provides a sweet aftertaste. The flavour is common in medicines to disguise unpleasant flavours.

Liquorice is popular in Italy, particularly in the South, in its natural form. The root of the plant is simply dug up, washed and chewed as mouth-freshener. Throughout Italy unsweetened liquorice is consumed in the form of small black pieces made only from 100% pure liquorice extract; the taste is bitter and intense. Liquorice is also very popular in Syria where it is sold as a drink. Dried liquorice root can be chewed as a sweet. According to the US Department of Agriculture Food Database, black licorice contains approximately 100 calories per ounce Chinese cuisine uses liquorice as a culinary spice for savoury foods. It is often employed to flavour broths and foods simmered in soy sauce.

.
Useful Parts :The roots and rhizomes are the important source for the flavor.

.
Medicinal Properties:Licorice contains several active phytomedicines. The main one is the saponin-like triterpene glycoside, glycyrrhizin (also called glycyrrhizic acid and glycyrrhizinic acid), which is much sweeter than sugar. This compound is hydrolyzed in the bowel to glycyrrhetic (or glycyrrhetinic) acid, which is also called enoxolone. The latter has been marketed as a succinate derivative, carbenoxolone, which is prescribed in Europe and Japan as a treatment for gastric ulcers, although its value is uncertain. Licorice flavonoids are believed to have antioxidant properties. Additional effects of glycyrrhizin include the surprising finding in Japan that this agents helps improve liver function in hepatitis C. Similarly, some reports demonstrate improvement in AIDS. All such studies raise unanswered questions as to the true value of licorice in the modern era.
Liquorice plays an important part in unani as well as Ayurvedic system of medicines. It is mentioned as one of principal drugs by ‘Sushruta’ one of the prominent Sage physician of Vedic times. Liquorice has been used for its rejuvenating properties especially for longer periods. In earlier times, it was used to quench thirst, alleviate feverishness, pain, cough & distress of breathing. Liquorice is also a popular flavouring agent. It is tall erect herb growing upto about 1.5 metres in height. It has compound leaves lilac or violet flowers flat fruit & and is densely covered with small apineous out growths. The dried roots & under ground stems or rhizomes of the plant constitute the drug. Liquorice is cultivated in southern Europe, Syria, Iraq, Turkey, Greece & Russia. In India, it is cultivated in northwest parts of the country and large quantities are imported for medicinal purposes.

CURATIVE PROPERTIES: –
The root of the plant is a laxative & expectorant. When externally used it has a soothing effect on the skin. Powdered liquorice is very popular in allopathic medicine.

STOMACH DISORDERS:
Liquorice is an excellent remedy for relieving pain discomfort & other symptoms caused by acrid matter in the stomach. It should be taken in powder form.

SORE THROAT: –

The herb is a recognised home remedy for sore throat. A small piece of raw liquorice if chewed or sucked provides relief by soothing the inflammation.
Historical View : Liquorice root possesses demulcent properties: and hence is useful to allay cough, and in catarrhal affections. It has also been found serviceable in irritable conditions of the mucous membrane of the urinary organs, etc.”

Other Uses:
Tobacco:
Most liquorice is used as a flavouring agent for tobacco. For example, M&F Worldwide reported in 2011 that about 63% of its liquorice product sales are to the worldwide tobacco industry for use as tobacco flavour enhancing and moistening agents in the manufacture of American blend cigarettes, moist snuff, chewing tobacco, and pipe tobacco  American blend cigarettes made up a larger portion of worldwide tobacco consumption in earlier years,  and the percentage of liquorice products used by the tobacco industry was higher in the past. M&F Worldwide sold approximately 73% of its liquorice products to the tobacco industry in 2005.  A consultant to M&F Worldwide’s predecessor company stated in 1975 that it was believed that well over 90% of the total production of liquorice extract and its derivatives found its way into tobacco products.

Liquorice provides tobacco products with a natural sweetness and a distinctive flavour that blends readily with the natural and imitation flavouring components employed in the tobacco industry. It represses harshness and is not detectable as liquorice by the consumer. Tobacco flavourings such as liquorice also make it easier to inhale the smoke by creating bronchodilators, which open up the lungs.  Chewing tobacco requires substantially higher levels of liquorice extract as emphasis on the sweet flavour appears highly desirable

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Help taken from:Medicinal Spices Exhibit and en.wikipedia.org and http://www.hashmi.com/liquorice.html

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Suppliments our body needs

Honey

Queen bee with attendants on a honeycomb
Image 

Honey is a sweet and viscous fluid produced by Honeybees from the Necter of Flowers.Honey is sigficantly Sweeter than table Sugar and has attractive chemical properties for baking. Honey has a distinctive flavor which leads some people to prefer it over sugar and other sweeteners.Liquid honey does not spoil. Because of its high sugar concentration, it kills most Bacteria by Plamolysis . Natural airborne yeasts cannot become active in it because the moisture content is too low. Natural, raw honey varies from 14% to 18% moisture content. As long as the moisture content remains under 18%, virtually no organism can successfully multiply to significant amounts in honey, though, importantly, enough bacteria survive to make honey dangerous for infants.

The study of Pollen and Spores in raw honey (Melissopalynology) can determine floral sources of honey. Because bees carry an Electrical Charges , and can attract other particles, the same techniques of melissopalynn raw honeyology can be used in area environmental studies of Radioactive particles,Dust , or particulate Pollution .

A main effect of bees collecting nectar to make honey is Pollination , which is crucial for Flowering plants .

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HONEY FORMATION:Honey is laid down by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy. By contriving for the bee swarm to make its home in a hive, mankind has been able to semi-domesticate the insects. In the hive there are three types of bee: the single queen bee, a seasonally variable number of drone bees to fertilize new queens and some 20,000 to 40,000 worker bees. The worker bees raise larvae and collect the nectar that will become honey in the hive. They go out, collect the sugar-rich flower nectar and return to the hive. As they leave the flower, bees release nasonov pheromones. These enable other bees to find their way to the site by smell. Honeybees also release nasonov pheromones at the entrance to the hive, which enables returning bees to return to the proper hive. In the hive the bees use their honey stomachs to ingest and regurgitate the nectar a number of times until it is partially digested. It is then stored in the honeycomb. Nectar is high in both water content and natural yeasts which, unchecked, would cause the sugars in the nectar to ferment. After the final regurgitation, the honeycomb is left unsealed. Bees inside the hive fan their wings, creating a strong draft across the honeycomb. This enhances evaporation of much of the water from the nectar. The reduction in water content, which raises the sugar concentration, prevents fermentation. Ripe honey, as removed from the hive by the beekeeper, has a long shelf life and will not ferment.

The beekeeper encourages overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of foods for the bees are short the beekeeper may have to feed the bees other forms of sugar so they can survive.

HONEY COMPOSITION:Honey is a mixture of sugars and other compounds. The specific composition of any batch of honey will depend largely on the mix of flowers consumed by the bees that produced the honey. Honey has a density of about 1500 kg/m3 (50% denser than water), which means about 12.5 pounds per US gallon.

Typical honey analysis
Fructose: 38%
Glucose: 31%
Sucrose: 1%
Water: 17%
Other sugars: 9% (maltose, melezitose)
Ash: 0.17%
Source: Sugar Alliance
The analysis of the sugar content of honey is used for detecting adulteration

TYPES OF HONEY
:
Blended
Most commercially available honey is blended, meaning that it is a combination of honeys from different sources. China is the world’s largest producer of honey (256,000 tonnes in 2001), followed by the United States (100,000 tonnes), Argentina (90,000 tonnes), Turkey (71,000 tonnes), Mexico, Ukraine and India (HERE WE CAN SEE )

Polyfloral

Polyfloral honey is derived from the nectar of many types of flowers.
Monofloral
Main article: Monofloral honey
Different monofloral honeys have a distinctive flavor and color due to differences between their principal nectar sources. Beekeepers keep monofloral beehives in an area where the bees have access to only one type of flower, because of that flower’s properties. In practise, because of the difficulties in containing bees, a small proportion of any honey will be from additional nectar from other flower types.

Some of the main types of monofloral honey (and their main countries of production) include: apple blossom (United Kingdom), acacia (Bulgaria, Hungary and Romania), cherry blossom (United Kingdom), clover (Canada, New Zealand), eucalyptus (Australia), heather (United Kingdom), lavender (France, Spain), lime blossom (China, Poland), orange blossom (France, Spain), wild thyme (France, Greece, New Zealand) and sunflower (France, Spain) .
Honeydew
Honeydew producer (barklice) on a Silver FirInstead of taking nectar, bees can take honeydew, which appears similar to honey and consists of the sweet secretions of aphids or other plant sap-sucking insects. Most important of these is the aphid Marchalina hellenica which feeds on the sap of the Turkish Pine. Honeydew from pine forests has a piney taste and is prized for medicinal use in Europe and Turkey. Bees collecting this resource have to be fed protein supplements, as honeydew lacks the protein-rich pollen accompaniment gathered from flowers.

In New Zealand honeydew nectar is produced from a small, scaled insect (Ultracoelostoma assimile) living in the bark of two of New Zealand’s beech forests, mostly black beech (black from the sooty mold growing on the surplus nectar covering the trunks and branches) and, to a lesser extent, red beech. In the early morning sunlight, the droplets of nectar glisten like the morning dew, giving the name honeydew.

Germany’s Black Forest is a well known source of honeydew-produced honeys.

Honeydew honey has a full aroma, is heady, almost pungent, and malty with a thick red amber color.

Honeydew has strong markets in some areas, but in many areas beekeepers are disappointed with a honeydew crop, as they are unable to market the stronger flavored product. Honeydew has a much larger proportion of indigestibles than light honeys, which can cause dysentery, resulting in the death of colonies in areas with cold winters. Good beekeeping management requires the removal of honeydew prior to winter in colder areas.

USES OF HONEY IN GENERASL:
The main uses of honey are in cooking, baking, spreading on bread or toast, and as an addition to various beverages such as tea. Because honey is hygroscopic (drawing moisture from the air), a small quantity of honey added to a pastry recipe will retard staling. Raw honey also contains enzymes that help in its digestion, several vitamins and antioxidants.

Honey is the main ingredient in the alcoholic beverage mead, which is also known as “honey wine” or “honey beer” (although it is not wine or beer), and metheglin. It is also used as an adjunct in beer. Beer brewed with greater than about 30% honey as a source of sugar by weight, or mead brewed with malt (with or without hops), is known as braggot.

Honey is used in traditional folk medicine and apitherapy, and is an excellent natural preservative, it also has a low glycemic index.

Most vegans consider honey to be an animal product and avoid using it, instead choosing sweetening alternatives such as agave nectar, rice syrup or stevia.

Without commercial beekeeping, large-scale fruit and vegetable farming and some of the seed industry would be incapable of sustaining themselves, since many crops are pollinated by migratory beekeepers who contract their bees for that purpose.

In ancient history, the Ancient Egyptian and Middle-Eastern peoples also used honey for embalming the dead. However, only rich and powerful people had the luxury of this type of funeral. Scythians, and later the other Central Asian nomadic people, for many months drove a wagon with a deceased ruler around the country in their last rites mourning procession, carrying the body in a casket filled with honey.

MEDICAL USES OF HONEY:
For around 2000 years, honey has been used to treat a variety of ailments through topical application, though it was not until modern times that the cause of infection was understood. Now, has shown that the folk remedy of using honey to treat wounds has a scientific explanation: it acts as an antiseptic/antibacterial agent. As an antimicrobial agent honey has potential for treating a variety of ailments. Antibacterial properties of honey are the result of the low water activity causing osmosis, hydrogen peroxide effect, and high acidity.
OSMOTIC EFFECTS:
Honey is primarily a saturated mixture of two monosaccharides. This mixture has a low water activity; most of the water molecules are associated with the sugars and few remain available for microorganisms, so it is a poor environment for their growth.
Hydrogen peroxide
Hydrogen peroxide in honey is activated by dilution. However, unlike medical hydrogen peroxide, commonly 3% by volume, it is present in a concentration of only 1 mmol/l in honey. Iron in honey oxidizes the oxygen free radicals released by the hydrogen peroxide.

glucose + H2O + O2 → gluconic acid + H2O2
When used topically (as, for example, a wound dressing), hydrogen peroxide is produced by dilution with body fluids. As a result, hydrogen peroxide is released slowly and acts as an antiseptic. Unlike 3% medical hydrogen peroxide, this slow release does not cause damage to surrounding tissue.
Acidity
The pH of honey is commonly between 3.2 and 4.5 This relatively acidic pH level prevents the growth of many bacteria responsible for infection.


OTHER MEDICAL APPLICATIONS:

The most common use of honey is as an anti-microbial agent used for dressing wounds, burns and skin ulcers. This application has a long history in traditional medicine. Additionally, the use of honey reduces odors, reduces swelling, and reduces scarring; it also prevents the dressing from sticking to the healing wound .

Some claim that one drop of honey directly on the eye can treat mild forms of conjunctivitis.

Due to it’s antiseptic properties, honey (especially when combined with lemon) can be taken orally by Pharyngitis and Laryngitis sufferers, in order to soothe them.

Though widely believed to alleviate allergies, local honey has been shown to be no more effective than placebos in controlled studies. This may be due to the fact that most seasonal allergies are caused by tree and grass pollens, which honeybees do not collect.

In Ayurveda Honey has various application in curing different kind of disease. (1)
(2)

(3)

In Home Remedies HONEY has various uses.

HONEY AND INFANTS:
Giving honey to infants can be hazardous because some infants can develop the disease known as infant botulism. This occurs because there is a natural bacterium in the honey which cannot be filtered out. The bacteria then produces a toxin, known as botulin, in the infant’s intestines. After the child is more than a year old, the intestine has matured and the bacteria cannot grow. Even the honey in some processed foods can cause botulism. After an infant ingests this bacterium, the disease can occur within a few hours or even up to a week.

(Help taken from:http://en.wikipedia.org/wiki/Honey)

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Fish eating

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FISH and other SEAFOOD can play an important role in a good diet. Because fish are high in protein but low in unhealthy fats, they make a great alternative to red meat. Fish are a good source of vitamins and minerals Fish has an excellent source of omega-3 fatty acids, which may protect against coronary heart disease and stroke, and are thought to aid in the neurological development of unborn babies,” said Joshua Cohen, lead author and senior research associate at the Harvard Center for Risk Analysis at HSPH.

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It is recomended that eating fish(particularly fatty fish) atleast two times a week is very good for health. Fatty fish like mackerel, lake trout, herring, sardines, albacore tuna and salmon are high in two kinds of omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Two new studies give one more reason to eat a diet rich in fish: prevention of age-related macular degeneration, the leading cause of blindness in old age .

Even though the world’s fish contain slight amounts of mercury, eating lots of fish carries no detectable health risk from low levels of the substance, even for very young children and pregnant women, concludes the most comprehensive study of the subject yet.

The findings come from a nine-year University of Rochester study conducted in the Republic of the Seychelles, an island nation in the Indian Ocean where most people eat nearly a dozen fish meals each week and whose mercury levels are about 10 times higher than most U.S. citizens. Indeed, no harmful effects were seen in children at levels up to 20 times the average U.S. level. The work is published in the August 26 issue of the Journal of the American Medical Association 2005.

Who should choose their fish carefully?
Too much mercury and PCBs can cause health problems for anyone. Because they alter the way young brains develop, these pollutants can harm babies and children most of all. Both mercury and PCBs linger in the body and build up over time. They can pass from a pregnant woman or a nursing mother to her baby.

It’s especially important for all children under 15, teenage girls, and women who are pregnant or could get pregnant to avoid eating fish that have high levels of mercury or PCBs

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