Re: Honey WAS Honey and Ghee

[Guest guest]

The beautiful thing about honey, though, it is that it is one of the most healing substances out there. It is considered antibacterial, antiviral, and antifungal, among some of its more endearing qualities, and has been used as a medicine for centuries. (In fact, a “study” just came out showing that a spoonful of honey is more effective in helping a cough than the over-the-counter drugs.) Another interesting tidbit about honey is that it is the only food in nature that does not ever go rancid.

Before the railroad started, people would pick fruit at the peak of ripeness. Some of it they would eat right away, some they would dry for use through the winter and spring and then rehydrate by stewing for that special treat to which Anne was referring. (It was probably gently sweetened with honey, maple sugar, or date sugar, depending on the location.) We all “need” a little sweet on a regular basis, one could say, as the traditional societies knew so well, but probably not in the enormous quantities to which our modern society has become accustomed. My suggestion would be to bake items such as muffins without the honey, and then put the honey on afterwards with some almond butter or something similar. Desserts could be in the more “raw” form, such as marzipan (almonds ground with honey into a paste and then rolled into balls), nut clusters, or custard.

The only traditional recipe of which I am aware that calls for baking with honey is German Lebkuchen. These are supposed to be baked in November and then left in a closed container with a slice of apple for a month in order to get their special cake-like texture, and then they are served at Christmas time. It makes one wonder what happens chemically during this time, so that perhaps the honey is not so “mucus” forming — its own special fermentation of sorts!

Peace,

On 1/12/08 10:37 AM, " Anne Fischer-Silva " <afischersilva@...> wrote:

Well, that's true. Most cleansing and healing programs, those that are targeting parasites, candida, bowel inflammations, etc. exclude sweeteners. It's natural to seek alternatives for our sweet tooth, but the goal is to eat as little of that as possible. One hundred years ago, a sweet 'treat' was a rare occurrence and their sweeteners were relatively unrefined, by today's standards.

I think that's a interesting question: how much sweet is acceptable?

Anne

[Guest guest]

what is your muffin recipe that you use? i was wondering because i've never made

them

without honey so i didn't know how they would turn out. i also found one on

pecanbread.com that calls for bananas instead of honey too.

> The beautiful thing about honey, though, it is that it is one of the most

> healing substances out there. It is considered antibacterial, antiviral, and

> antifungal, among some of its more endearing qualities, and has been used as

> a medicine for centuries. (In fact, a ³study² just came out showing that a

> spoonful of honey is more effective in helping a cough than the

> over-the-counter drugs.) Another interesting tidbit about honey is that it

> is the only food in nature that does not ever go rancid.

>

> Before the railroad started, people would pick fruit at the peak of

> ripeness. Some of it they would eat right away, some they would dry for use

> through the winter and spring and then rehydrate by stewing for that special

> treat to which Anne was referring. (It was probably gently sweetened with

> honey, maple sugar, or date sugar, depending on the location.) We all ³need²

> a little sweet on a regular basis, one could say, as the traditional

> societies knew so well, but probably not in the enormous quantities to which

> our modern society has become accustomed. My suggestion would be to bake

> items such as muffins without the honey, and then put the honey on

> afterwards with some almond butter or something similar. Desserts could be

> in the more ³raw² form, such as marzipan (almonds ground with honey into a

> paste and then rolled into balls), nut clusters, or custard.

>

> The only traditional recipe of which I am aware that calls for baking with

> honey is German Lebkuchen. These are supposed to be baked in November and

> then left in a closed container with a slice of apple for a month in order

> to get their special cake-like texture, and then they are served at

> Christmas time. It makes one wonder what happens chemically during this

> time, so that perhaps the honey is not so ³mucus² forming ‹ its own special

> fermentation of sorts!

>

> Peace,

>

>

> On 1/12/08 10:37 AM, " Anne Fischer-Silva " <afischersilva@...> wrote:

>

> >

> >

> >

> >

> > Well, that's true. Most cleansing and healing programs, those that are

> > targeting parasites, candida, bowel inflammations, etc. exclude sweeteners.

> > It's natural to seek alternatives for our sweet tooth, but the goal is to

eat

> > as little of that as possible. One hundred years ago, a sweet 'treat' was a

> > rare occurrence and their sweeteners were relatively unrefined, by today's

> > standards.

> > I think that's a interesting question: how much sweet is acceptable?

> >

> > Anne

> >>

>

[Guest guest]

>

> >

> >

> >

> >

> > Well, that's true. Most cleansing and healing programs, those

that are

> > targeting parasites, candida, bowel inflammations, etc. exclude

sweeteners.

> > It's natural to seek alternatives for our sweet tooth, but the

goal is to eat

> > as little of that as possible. One hundred years ago, a

sweet 'treat' was a

> > rare occurrence and their sweeteners were relatively unrefined,

by today's

> > standards.

> > I think that's a interesting question: how much sweet is

acceptable?

> >

> > Anne

> >>

>