Re: CS>Inquiry about Archives.

[sol]

Dan Nave wrote:
I hope that no-one is dissuaded from using K2 because of your 
experience. 

No doubt you experienced increased tooth sensitivity, but for what 
reason?  I would hesitate to propose a direct cause and effect 
relationship between K2 and tooth sensitivity as a general 
principle.  I know you have some extreme health challenges, so there 
may be something going on because of this.


You could be right, but I wasn't the only person on that particular list 
to experience increased tooth sensitivity from vit K.

sol


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Re: CS>

[phoenix23002 tds.net]

Thank you, Lena and Marshall.  I have always said, if I live long enough I
just might learn something and you two have educated me about honey and
honey crystals.  I won't be so quick to judge various honeys by that
useless yardstick anymore, right?  ..lol. And it makes sense.  Various
fruits and veggies have a variety of glycemic values... why wouldn't the
nectar of flowers?
Again.. thank you both.  Lola

On Fri, Aug 16, 2013 at 9:26 PM, Lena Guyot  wrote:

> Hi Marshall,
> Yes, crystallization isn't necessarily a sign of being 'sugared'. Indeed,
> I'm more apt to be suspicious of honey that doesn't crystallize. Our honey
> always crystallized (lots of goldenrods and two different asters of late
> summer). The only heat our raw honey ever knew was from the capping knife;
> other than that, it was pure, raw, untreated in any way. Our old beekeeper
> mentor told us to feed sugar syrup in the winter if too many thaws made the
> bees use up their stores and the supers went 'light'. We only did that
> once, then always left enough supers of comb to guarantee they'd get
> through to the gathering season.
>
> We no longer keep our 14 hives (too taxing when my Lyme disabled me, and
> swarms always seemed to happen on the hottest, most difficult days of
> summer) but friends 'round the block keep bees now, and the neighborhood
> honey is as wonderful as ever.
>
> It's so important to have *local* honey from the same flowers and
> grasses, the same pollens that get up our noses and irritate. Local honey
> in hot tea in the Spring will usually offset this problem.
>
> Be well,
> Léna
>
>  On Aug 16, 2013, at 9:07 PM, Marshall wrote:
>
>  On 8/16/2013 6:55 PM, phoenix23002 tds.net wrote:
>
> 'They' say a good test to know whether your honey has been 'sugared' or
> not is whether any of it crystallizes in the bottom of the jar over time.
> We have a local beekeeper whom I get honey from, 3 - 4 jars at a time.  The
> jar of honey we are using now has been opened for at least 3 - 4 months and
> I bought it last summer.  We don't refrigerate it.. just leave it on the
> shelf in the pantry or on the kitchen table.  So far, not a speck of
> crystalized sugar in the bottom.
>
>
> Not really.  All honey is a super saturated solution of glucose and
> fructose (mostly).  If seeded, all will crystallize.  Some honeys, those
> that contain more glucose, crystallize readily. This includes dandelion,
> aster and goldenrod in my area.   What a lot of people don't know is that
> if you have a jar that crystallizes, and you end up with a layer of liquid
> on top, that liquid will contain mainly the fructose and the water from the
> part that crystallized.  The additional water can make it ferment.  Here is
> a good article on it:
> http://www.montcobeekeepers.org/Documents/Honey_Crystallization.pdf which
> has a table of which honeys crystallize fastest.
>
>
> I used to buy my honey from Vermont Country Store and it was wonderful
> quality.  They quit carrying locally gathered honey for some reason and I
> had to look around for another source.  It was my good fortune to locate a
> beekeeper locally.
>
>
> Good.
>
> Marshall
>
> Lola H.
>
> On Fri, Aug 16, 2013 at 5:54 PM, Marshall  wrote:
>
>> The large companies heat their honey, more to thin it for filtering than
>> for bottling.  If you exceed about 120F it kills the enzymes.  Small local
>> beekeepers generally will never heat their honey, nor filter it.   They
>> will simply strain it through some cheesecloth, or an unused paint strainer.
>>
>> Marshall
>>
>> On 8/16/2013 2:39 PM, finplan65 wrote:
>>
>> Does the term unheated mean raw? Also I was told all honey actually is
>> heated by necessity to enable it to be poured in to the container.
>> Otherwise  it is too viscous...true? Thank you
>>
>>
>>   --
>> *From:* Cyndi  
>> *To:* silver-list@eskimo.com
>> *Sent:* Thursday, August 15, 2013 3:22 PM
>> *Subject:* Re: CS>
>>
>>  On 8/14/2013 10:12 PM, finplan65 wrote:
>>
>> Any brand names of the few percent that are authentic?
>>
>>
>> What matters is that it is honey local to you because then it's made from
>> pollen in your area. A national brand will never meet that criteria. You
>> also want it raw, not processed. Not only is it helpful for arthritis but
>> allergies and many other conditions, especially when mixed with organic
>> apple cider vinegar. Together it's called honeger . I get my honey from
>> local feed stores.
>>
>> Cyndi
>>
>>
>> --
>>
>> No virus found in this message.
>> Checked by AVG - www.avg.com
>> Version: 10.0.1432 / Virus Database: 3211/6083 - Release Date: 08/16/13
>>
>>
>>
> --
>
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 10.0.1432 / Virus Database: 3211/6083 - Release Date: 08/16/13
>
>
>
>

Re: CS>

[Lena Guyot]

Hi Marshall, 
Yes, crystallization isn't necessarily a sign of being 'sugared'. Indeed, I'm 
more apt to be suspicious of honey that doesn't crystallize. Our honey always 
crystallized (lots of goldenrods and two different asters of late summer). The 
only heat our raw honey ever knew was from the capping knife; other than that, 
it was pure, raw, untreated in any way. Our old beekeeper mentor told us to 
feed sugar syrup in the winter if too many thaws made the bees use up their 
stores and the supers went 'light'. We only did that once, then always left 
enough supers of comb to guarantee they'd get through to the gathering season.

We no longer keep our 14 hives (too taxing when my Lyme disabled me, and swarms 
always seemed to happen on the hottest, most difficult days of summer) but 
friends 'round the block keep bees now, and the neighborhood honey is as 
wonderful as ever.
 
It's so important to have local honey from the same flowers and grasses, the 
same pollens that get up our noses and irritate. Local honey in hot tea in the 
Spring will usually offset this problem.

Be well,
Léna

On Aug 16, 2013, at 9:07 PM, Marshall wrote:

> On 8/16/2013 6:55 PM, phoenix23002 tds.net wrote:
>> 
>> 'They' say a good test to know whether your honey has been 'sugared' or not 
>> is whether any of it crystallizes in the bottom of the jar over time.  We 
>> have a local beekeeper whom I get honey from, 3 - 4 jars at a time.  The jar 
>> of honey we are using now has been opened for at least 3 - 4 months and I 
>> bought it last summer.  We don't refrigerate it.. just leave it on the shelf 
>> in the pantry or on the kitchen table.  So far, not a speck of crystalized 
>> sugar in the bottom. 
> 
> Not really.  All honey is a super saturated solution of glucose and fructose 
> (mostly).  If seeded, all will crystallize.  Some honeys, those that contain 
> more glucose, crystallize readily. This includes dandelion, aster and 
> goldenrod in my area.   What a lot of people don't know is that if you have a 
> jar that crystallizes, and you end up with a layer of liquid on top, that 
> liquid will contain mainly the fructose and the water from the part that 
> crystallized.  The additional water can make it ferment.  Here is a good 
> article on it: 
> http://www.montcobeekeepers.org/Documents/Honey_Crystallization.pdf which has 
> a table of which honeys crystallize fastest.
>>  
>> I used to buy my honey from Vermont Country Store and it was wonderful 
>> quality.  They quit carrying locally gathered honey for some reason and I 
>> had to look around for another source.  It was my good fortune to locate a 
>> beekeeper locally. 
> 
> Good.
> 
> Marshall
>> Lola H.
>> 
>> On Fri, Aug 16, 2013 at 5:54 PM, Marshall  wrote:
>> The large companies heat their honey, more to thin it for filtering than for 
>> bottling.  If you exceed about 120F it kills the enzymes.  Small local 
>> beekeepers generally will never heat their honey, nor filter it. 
>>   They will simply strain it through some cheesecloth, or an unused paint 
>> strainer.
>> 
>> Marshall
>> 
>> On 8/16/2013 2:39 PM, finplan65 wrote:
>>> 
>>> Does the term unheated mean raw? Also I was told all honey actually is 
>>> heated by necessity to enable it to be poured in to the container. 
>>> Otherwise  it is too viscous...true? Thank you
>>> 
>>> 
>>> From: Cyndi 
>>> To: silver-list@eskimo.com 
>>> Sent: Thursday, August 15, 2013 3:22 PM
>>> Subject: Re: CS>
>>> 
>>> On 8/14/2013 10:12 PM, finplan65 wrote:
 Any brand names of the few percent that are authentic?
 
>>> 
>>> What matters is that it is honey local to you because then it's made from 
>>> pollen in your area. A national brand will never meet that criteria. You 
>>> also want it raw, not processed. Not only is it helpful for arthritis but 
>>> allergies and many other conditions, especially when mixed with organic 
>>> apple cider vinegar. Together it's called honeger . I get my honey from 
>>> local feed stores.
>>> 
>>> Cyndi
>>> 
>>> 
>>> No virus found in this message.
>>> Checked by AVG - www.avg.com
>>> Version: 10.0.1432 / Virus Database: 3211/6083 - Release Date: 08/16/13
>>> 
>> 
>> 
>> No virus found in this message.
>> Checked by AVG - www.avg.com
>> Version: 10.0.1432 / Virus Database: 3211/6083 - Release Date: 08/16/13
>> 
> 

Re: CS>

[Marshall]

On 8/16/2013 6:55 PM, phoenix23002 tds.net wrote:
'They' say a good test to know whether your honey has been 'sugared' 
or not is whether any of it crystallizes in the bottom of the jar over 
time.  We have a local beekeeper whom I get honey from, 3 - 4 jars at 
a time.  The jar of honey we are using now has been opened for at 
least 3 - 4 months and I bought it last summer.  We don't refrigerate 
it.. just leave it on the shelf in the pantry or on the kitchen table. 
 So far, not a speck of crystalized sugar in the bottom.


Not really.  All honey is a super saturated solution of glucose and 
fructose (mostly).  If seeded, all will crystallize.  Some honeys, those 
that contain more glucose, crystallize readily. This includes dandelion, 
aster and goldenrod in my area.   What a lot of people don't know is 
that if you have a jar that crystallizes, and you end up with a layer of 
liquid on top, that liquid will contain mainly the fructose and the 
water from the part that crystallized.  The additional water can make it 
ferment.  Here is a good article on it: 
http://www.montcobeekeepers.org/Documents/Honey_Crystallization.pdf 
which has a table of which honeys crystallize fastest.
I used to buy my honey from Vermont Country Store and it was wonderful 
quality.  They quit carrying locally gathered honey for some reason 
and I had to look around for another source.  It was my good fortune 
to locate a beekeeper locally.


Good.

Marshall

Lola H.

On Fri, Aug 16, 2013 at 5:54 PM, Marshall > wrote:


The large companies heat their honey, more to thin it for
filtering than for bottling.  If you exceed about 120F it kills
the enzymes.  Small local beekeepers generally will never heat
their honey, nor filter it.   They will simply strain it through
some cheesecloth, or an unused paint strainer.

Marshall

On 8/16/2013 2:39 PM, finplan65 wrote:

Does the term unheated mean raw? Also I was told all honey
actually is heated by necessity to enable it to be poured in to
the container. Otherwise  it is too viscous...true? Thank you



*From:* Cyndi  
*To:* silver-list@eskimo.com 
*Sent:* Thursday, August 15, 2013 3:22 PM
*Subject:* Re: CS>

On 8/14/2013 10:12 PM, finplan65 wrote:

Any brand names of the few percent that are authentic?



What matters is that it is honey local to you because then it's
made from pollen in your area. A national brand will never meet
that criteria. You also want it raw, not processed. Not only is
it helpful for arthritis but allergies and many other conditions,
especially when mixed with organic apple cider vinegar. Together
it's called honeger . I get my honey from local feed stores.

Cyndi




No virus found in this message.
Checked by AVG - www.avg.com 
Version: 10.0.1432 / Virus Database: 3211/6083 - Release Date:
08/16/13






No virus found in this message.
Checked by AVG - www.avg.com 
Version: 10.0.1432 / Virus Database: 3211/6083 - Release Date: 08/16/13

Re: CS>

[phoenix23002 tds.net]

'They' say a good test to know whether your honey has been 'sugared' or not
is whether any of it crystallizes in the bottom of the jar over time.  We
have a local beekeeper whom I get honey from, 3 - 4 jars at a time.  The
jar of honey we are using now has been opened for at least 3 - 4 months and
I bought it last summer.  We don't refrigerate it.. just leave it on the
shelf in the pantry or on the kitchen table.  So far, not a speck of
crystalized sugar in the bottom.

I used to buy my honey from Vermont Country Store and it was wonderful
quality.  They quit carrying locally gathered honey for some reason and I
had to look around for another source.  It was my good fortune to locate a
beekeeper locally.
Lola H.

On Fri, Aug 16, 2013 at 5:54 PM, Marshall  wrote:

> **
> The large companies heat their honey, more to thin it for filtering than
> for bottling.  If you exceed about 120F it kills the enzymes.  Small local
> beekeepers generally will never heat their honey, nor filter it.   They
> will simply strain it through some cheesecloth, or an unused paint strainer.
>
> Marshall
>
> On 8/16/2013 2:39 PM, finplan65 wrote:
>
> Does the term unheated mean raw? Also I was told all honey actually is
> heated by necessity to enable it to be poured in to the container.
> Otherwise  it is too viscous...true? Thank you
>
>
>   --
> *From:* Cyndi  
> *To:* silver-list@eskimo.com
> *Sent:* Thursday, August 15, 2013 3:22 PM
> *Subject:* Re: CS>
>
>  On 8/14/2013 10:12 PM, finplan65 wrote:
>
> Any brand names of the few percent that are authentic?
>
>
> What matters is that it is honey local to you because then it's made from
> pollen in your area. A national brand will never meet that criteria. You
> also want it raw, not processed. Not only is it helpful for arthritis but
> allergies and many other conditions, especially when mixed with organic
> apple cider vinegar. Together it's called honeger . I get my honey from
> local feed stores.
>
> Cyndi
>
>
> --
>
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 10.0.1432 / Virus Database: 3211/6083 - Release Date: 08/16/13
>
>
>

Re: CS>

[Marshall]

The large companies heat their honey, more to thin it for filtering than 
for bottling.  If you exceed about 120F it kills the enzymes.  Small 
local beekeepers generally will never heat their honey, nor filter it.   
They will simply strain it through some cheesecloth, or an unused paint 
strainer.


Marshall

On 8/16/2013 2:39 PM, finplan65 wrote:
Does the term unheated mean raw? Also I was told all honey actually is 
heated by necessity to enable it to be poured in to the container. 
Otherwise  it is too viscous...true? Thank you




*From:* Cyndi 
*To:* silver-list@eskimo.com
*Sent:* Thursday, August 15, 2013 3:22 PM
*Subject:* Re: CS>

On 8/14/2013 10:12 PM, finplan65 wrote:

Any brand names of the few percent that are authentic?



What matters is that it is honey local to you because then it's made 
from pollen in your area. A national brand will never meet that 
criteria. You also want it raw, not processed. Not only is it helpful 
for arthritis but allergies and many other conditions, especially when 
mixed with organic apple cider vinegar. Together it's called honeger . 
I get my honey from local feed stores.


Cyndi




No virus found in this message.
Checked by AVG - www.avg.com 
Version: 10.0.1432 / Virus Database: 3211/6083 - Release Date: 08/16/13

Re: CS>

[finplan65]

Does the term unheated mean raw? Also I was told all honey actually is heated 
by necessity to enable it to be poured in to the container. Otherwise  it is 
too viscous...true? Thank you





 From: Cyndi 
To: silver-list@eskimo.com 
Sent: Thursday, August 15, 2013 3:22 PM
Subject: Re: CS>
 


On 8/14/2013 10:12 PM, finplan65 wrote:

Any brand names of the few percent that are authentic?
>
>
What matters is that it is honey local to you because then it's made
from pollen in your area. A national brand will never meet that
criteria. You also want it raw, not processed. Not only is it
helpful for arthritis but allergies and many other conditions,
especially when mixed with organic apple cider vinegar. Together
it's called honeger . I get my honey from local feed stores.

Cyndi

Re: CS>Arthritis - Fluoride

[123 456]

with all the chemtrrail activity I  really have  question the wisdom
of  this  method  of using water.
I guess it depend upon where you  are.


On 8/15/13, olushola camara  wrote:
> It's better to start with rain water with any water filtration, as it's
> more alive and it contains far less pollutants than tap water.
>
> rainwaterharvest...@yahoogroups.com has a lot of good info for setting up a
> rain water collection system.
>


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