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The Color Blue

The color blue symbolizes lots of things like trust, loyalty, and wisdom.  It evokes the confidence of Knights in shiny armor with flags draped in dazzling and delicate hues.  For some of us it may bring to the surface the desire to protect our wonderful blue planet 🌎!  Or for you maybe it is the next stop at the Sonic drive thru for one of their famous Blue Ocean Water drinks which reminds you of the real thing 🌊.

Regardless Blue is meaningful to each of us in countless ways.  Here is another thought to consider this holiday and gift giving season.

Blue Apron gift cards for your loved one!  Give the gift of cooking delivered right to their door.

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The Gift of Home Cooking – A Blue Apron Gift Card

How it Works- Video

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What Are The Best Foods By Color To Include In My Diet?

For a fully balanced diet and healthy life it is not a new idea to eat in color, as, according to nutrition experts, it is a positive way to provide the body with the necessary nutrients. How is it done? Foods, fruits and vegetables, are divided into categories according to their pigments. Each color has properties that introduce elements of well-being and protection to the body systems and also help to control weight. The following are excellent foods by color to include in your diets:

Blue or purple

In the blue color are grouped all those foods and beverages such as condiments, spices, aromatic herbs, beverages.

Several studies have shown that adding certain spices to dishes in moderation, such as pepper or cumin, promotes digestion and stimulates the production of gastric juices. In addition, they create a thermogenic effect that stimulates metabolism, thus helping to burn calories.

Generally speaking, anyone can consume a wide diversity of foods. However, if the least of our goals in a balanced diet is to reduce body weight, it is advisable to reduce as much as possible the consumption of foods that provide a large amount of empty calories and no nutrients to the body.

Thus, certain foods and beverages should be consumed occasionally: industrial pastries, sugary drinks, whole dairy products, pre-cooked foods, alcohol … They are high in fat, sugars and salt, thus damaging the general health of the body.

Examples of blue or purple foods include blackberries, plums, blueberries, figs, beetroot, eggplant, red cabbage. Among other benefits, they have anti-aging properties because they are rich in antioxidants. They also help prevent cancer and heart disease and promote memory.

Red foods

Red fruits and vegetables are powerful anticarcinogen because they contain a substance called lycopene. They also lower cholesterol and are beneficial to cardiovascular health. Examples include tomatoes, red peppers, cherries, watermelons, pomegranates, strawberries, radishes…

Green food

In the green color, all the vegetables are grouped; foods that can be eaten freely since they are proactively beneficial for the general health of the body.

This type of food has a high content of vitamins and minerals, as well as fiber which promote the health of the digestive system. In addition, vegetables provide a large amount of water. Incidentally we have not forgotten that they are foods with very low fat content, so they help to reduce blood cholesterol levels and therefore of notable benefit for cardiovascular health.

Green foods also indicate the presence of magnesium, folic acid, vitamins C and K, reduce the risk of cardiovascular disease and prevent constipation. Green foods include some fruits such as kiwi or grapes and vegetables such as lettuce, green beans, spinach, peas, green asparagus, and broccoli.

White food

They are foods rich in phytochemicals and potassium. They help lower blood pressure, lower cholesterol levels, prevent diabetes, and strengthen the immune system. Fruits and vegetables included in this group include: cabbage, onions, leeks, turnips, garlic, asparagus, mushrooms, pears, bananas, apples, melons.

Orange or yellow food

They help keep teeth, skin and bones strong, as well as being very beneficial to eyesight, thanks to their high content of beta-carotene, vitamin C and potassium. Among the fruits of this color are: carrots, pumpkins, oranges, peaches, mandarin, mango, pineapple, yellow peppers, and lemons.

Brown

The brown color includes all oilseeds, such as nuts, oil or seeds, among many others.

When we talk about fats, there is a general conception to reject them as they have been included in the topic of promoting obesity. However, the trick is to choose unsaturated fats, which have a wide range of benefits for the body, and can even promote weight loss. For example, Omega 3 fatty acids have anti-inflammatory properties, so they promote brain function and help to protect the cardiovascular system.

Benefits of the colored diet

This diet has a wide range of benefits that ensure the proper functioning of the body. The following benefits of color foods:

Antioxidant: color diet has a positive effect on cells and skin, preventing premature aging.

Cardiovascular health: a healthy and balanced diet lowers blood pressure and cholesterol, thus helping to care for cardiovascular health.

Tissue and bone health: the colorful diet is also beneficial for tissue formation. It also helps maintain healthy bone structure.

Properties of each food group

The blue or purple food group contains large doses of antioxidants, which are responsible for protecting cells against free radicals. In addition, they help to improve the circulatory system and prevent some types of cancer.

In the red food group, those containing beta-carotene stands out, which are very beneficial for skin health and for purifying the body of toxins and waste elements.

The group of greens is ideal for preventing cholesterol, improving intestinal transits and helping to prevent circulatory and cardiovascular diseases.

The white food group engages the improvement of immune system, as it helps to increase defenses to fight against pathogens.

The yellow colors are inspiring and oriented for the well-being of teeth and bones, as well as for healthy skin and good vision.

Conclusion

Eating habits have changed radically in recent years. More and more people, both adults and children, opt for the consumption of precooked foods, which are high in fat and other substances that are not favorable for the health of the body. Thus, obesity is one of the major diseases of the twenty-first century.

This is where eating foods by color is a creative approach to general health and well being. Its main objective is none other than to make food a pleasant act, which is a great advantage and also differentiates it from other diets. A nutritional proposal that has a growing number of followers worldwide.

How to Eat Healthy

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The Benefits of Organic Vitamin C

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin. It is necessary for growth as it promotes a healthy immune system and helps conserve blood vessels and connective tissue. Our bodies are unable to generate their own vitamin C, so it must be incorporated into the diet.

What is vitamin C?
Vitamin C, whose chemical name is L-ascorbic acid, is one of the main exponents of a genus of micronutrients, vitamins, widely dispersed by foods of animal and plant origin and which owes its name to its condition of essential elements for the viability of human life.

Doing a bit of history, the studies that allowed it to be characterized in 1927: Szent-Györgyi used paprika as a natural source of the L-isomer of ascorbic acid, leading to the discovery of the existence of a highly effective innate component to combat scurvy.

He completed his research work by delving into the bases of cellular oxidation, a patch of metabolism in which he found that this tiny compound played a decisive role in the human diet.

In the body, vitamin C basically acts as an antioxidant agent. It catalyzes chemical reactions from which a protective action is released on cell membranes against the continuous danger of free radicals, in which the aggression to the DNA of the cell nucleus stands out.

Vitamin C Benefits
Balance is key and there are many and varied plots of the body in which it needs the presence of vitamin C to successfully balance its functions.

And all these functions have the common denominator of its great antioxidant power, according to which it becomes a sweeper of free radicals, which in excessive amounts contribute to the deterioration of blood vessels, skin and other tissues, accelerating aging.

In addition Organic Vitamin C ensures that the iron ingested through plant foods is not wasted and is efficiently absorbed into the intestinal tract.

Major benefits of Organic Vitamin C
• It helps in repairing and maintaining bones, cartilage, and teeth.
• As an antioxidant, it helps prevent degenerative diseases such as Alzheimer’s and arteriosclerosis, as well as preventing the cell mutation that causes cancer.
• It is indispensable when it comes to healing wounds and forming tissue that helps to heal.
• Prevents heart disease because ascorbic acid lowers cholesterol which prevents fat from adhering to blood vessels, reducing the possibility of heart attacks. Similarly, it helps the absorption of iron.
• Consuming vitamin C does not reduce the risk of catching a cold, but colds can be shorter or have very mild symptoms. On the other hand, by combining vitamin C with zinc, a pair is formed that prevents common colds and reduces the symptoms and duration of them, since both contain high immunological and antioxidant levels.

Foods rich in vitamin C
In food, vitamin C is present mainly in fruit, vegetables and green tea. However, its content decreases when foods are boiled, dried or soaked.

Citrus fruits such as oranges, lemons and grapes contain a lot of vitamin C in their ripe state directly after harvest.

Green cabbage has the highest vitamin C content of all cabbage types (105-120 mg per 100 g of consumable substance). When cabbage is cooked, the molecules are broken down into L-ascorbic and indol, so it contains more vitamin C than in its raw state. However, the vitamin is partly destroyed if the food is boiled too long.

The highest concentrations of natural vitamin C have been found in Camu-Camu and acerola.

Many types of vegetables contain ascorbate oxidase, an enzyme that breaks down the vitamin. This can lead to considerable vitamin C losses.

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Discover The Amazing Benefits Of Eating Almonds

Discover The Amazing Benefits Of Eating Almonds

Thanks to the consumption of almonds we can reduce the risk of suffering degenerative diseases such as Alzheimer’s, as they promote brain activity while providing nutrients to the nervous system.

Almonds are recognized as one of the most nutritious nuts, in addition to having a delicious flavor. Not only that but the health benefits of almonds are many.

To give just a few examples, they help strengthen bones or allow skin and hair to look healthy and hydrated. But almonds have countless properties, which we discover below.

Benefits of almonds

Prevent disease
Almonds are good for the heart. Studies by experts have shown that those who eat almonds frequently, have a greater chance of reducing the risk of heart attack and other cardiovascular diseases.

This nut strengthens and protects the walls of the arteries against any damage that may occur in them. They are also recommended to reduce the risk of cancer.

Strengthen bones and teeth
Because of their high phosphorus content, they are a powerful food to protect and strengthen bones and teeth. It is very important to be clear on the subject of bone health and that we must take good care of our bones to prevent disease. We can better achieve this with the simple and pleasant habit of eating almonds a few times a week. Getting used to including a handful of this nut daily to our diet can be profitable.

Ideal for losing weight
Almonds contain fat, but do not harm the metabolism at all. On the contrary, those who consume them regularly are stacking the deck in their favor and easing the load of their physical efforts through exercise.

It is important to differentiate between the fats that benefit us, such as nuts and those that harm us. Those that we must eliminate or avoid are those that come from fried foods, poor quality oils, industrial pastries, margarine, etc.

They are very good for the brain
Frequent consumption of almonds encourages the brain to be more active. This reduces the risk of such complicated and degenerative diseases as Alzheimer’s. Almonds also provide powerful nutrients to the nervous system. In this way, when consuming this nut we can boost our brains and an increase in longevity.

Other benefits of almonds
Almonds, and in general all nuts, are very useful foods for our organism. They contain good amounts of fiber, plenty of protein, minerals, vitamins B and E, and also healthy fats.

Another benefit of almonds is that they are fabulous for obtaining energy naturally, to prevent the risk of disease in a very easy way and without having to make any effort or sacrifice.

With the regular consumption of almonds, we can increase the cerebral function so that this organ is maintained in total activity. In this way, we are able to maintain normal functions at their peak. This habit, therefore, helps to have an adult age with better quality of life. Thus we can enjoy the beautiful things of life with more lucidity.

How to eat them?
The most common way to enjoy the benefits of almonds is by adding them to salads, smoothies or desserts. However, in order for them to deliver the promised benefits, they should be healthy recipes. For example, fruit salads, without ice cream and adding natural yogurt instead of cream. You can also prepare a mixture of several nuts, to which you can add more almonds. Another way to consume them easier and without complications of any kind is simply alone, in the mid-morning or in the afternoon as a delicious snack.

Whichever way you want to eat them, almonds will help you enjoy very good physical and mental health. And if you accompany it with a balanced diet and consume plenty of fruits and vegetables, you can be sure that you will find it easier to be a very healthy and vital person.

6 Healthy Reasons To Drink Almond Milk

Almond milk is the vegetable milk best known for being rich in healthy nutrients, for having a high percentage of fiber and for having more important benefits for our health.

Some of the health benefits of drinking almond milk are:

1. It’s Nutritious
It is totally vegetable, natural and balanced, which contains no additives or preservatives. It is also rich in vitamins E, D and A, proteins, omega 6, zinc, calcium, iron, magnesium and potassium.

2. It is low in calories Almond milk is lower in calories than cow’s milk even than skim or semi-skimmed milk, as cow’s milk contains a higher amount of cholesterol compared to almond milk. A glass of almond milk contains about 70 calories while cow’s milk contains about 86 calories.

3. Ideal for people with lactose intolerance
Normally, when we think of a person who can’t drink milk, it’s because his or her body doesn’t digest or process lactose well causing stomach pain.
Almond milk does not contain cow’s milk or other animal products, so it is a great choice for vegans and those who are intolerant or allergic to milk.

4. Improves cardiovascular condition
At the cardiovascular level, almond milk helps to improve levels of good cholesterol (HDL) and reduce levels of bad cholesterol (LDL) and triglycerides and also helps to strengthen the heart.

5. Helps improve gastrointestinal problems
Almond milk has a high percentage of fiber which protects the wall of the intestines, especially at the level of the colon. It regulates the speed of absorption of sugars and cholesterol. It also helps digestion and also serves to improve gastrointestinal conditions.

6. It is used for the care of skin, hair and nails
Because almond contains vitamin B2, it helps strengthen nails and hair and provides better hydration for the skin.

The information contained on this Website should not be used as a substitute for the medical care and advice of your Medical Physician. There may be variations in treatment that your Physician may recommend based on individual facts and circumstances.

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Kale, A Food That Has Everything

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Kale, A Food That Has Everything

We are in the era of superfoods, and there are many indispensable ones that should be present in our daily diet. In this proverbial meetup, we are discussing a food that is not very well known, but that is becoming increasingly popular, kale.  In fact we will ‘spill the beans’ on some of its family secrets such as being a cousin of broccoli and Brussels sprouts which can bring infinite benefits to the dinner table in the form of nutrients.

If we stop to analyze this food carefully, its observable goods are green due to the concentration of chlorophyll found in its leaves. It can be prepared in multiple ways and this makes it a food highly appreciated both in culinary and nutritional applications, as it can provide us with a number of benefits.

High concentration of vitamins
Indeed, it is one of the foods with the highest concentration of vitamins of all those that exist in nature. Vitamins A, K, C, B1, B2, B3 and B6 are particularly noteworthy. These help to better protect the body against attacks from the outside and the wear and tear caused by diseases traceable to the heart, eyesight and internal organs. Therefore, its intake is welcomed in that it has the potential to improve health considerably.

A heavy payload of necessary minerals
It also contains high amounts of minerals among which are calcium, necessary to achieve strong bones, in addition to having a constant presence in cell functions. Magnesium is another mineral that it provides us and will help us avoid type 2 diabetes and heart disease. Potassium is another mineral that kale contains, which is also good for the heart and to improve blood pressure. It should also be noted, although to a lesser extent, that it provides us with copper, iron or phosphorus among others.

Natural antioxidants
It is an important source of natural antioxidants necessary for the body.   Beta-carotene, flavonoids, polyphenols; quercetin, all of which help avoid cell oxidation. Also, high doses of lutein work to protect tissues such as eyes and other mucous membranes of the body. This can help to stop the premature aging of the body and the appearance of diseases such as heart disease, cholesterol and cancer.

Low in fat and rich in fiber
Last but not least, the kale is a food of vegetable origin which is low in fat and rich in water and fiber. These attributes helps to satiate the appetite while minimizing the calories, in addition to keeping our bodies purified and free of toxins, as fiber and water will help to eliminate all waste substances that may be hindering the body.

Six things to know about kale, the fashionable superfood:

Kale is a vegetable that forms part of the basic diet of some European countries. Its consumption is growing in the United States.

Origin
It belongs to the family of the crucifers. It is a cousin of broccoli, cauliflower and Brussels sprouts, but it is not rounded. Its leaves are long, crisp and fibrous. They can be dark green or purple, curly or smooth, depending on the variety.

Properties
It is considered a superfood because it is particularly rich in fibers, folic acid, minerals and vitamins A, C and K. Its leaves contain more calcium than milk. It has a high iron and potassium content and its anti-cancer and detoxifying properties are studied, which cleanse liver and blood.

Ideal for diets
It is a very low-calorie vegetable: a portion the size of a cup has only 33 calories.

Consumption in the world
It is believed that it was one of the first vegetables consumed by inhabitants of the islands and coasts of the Mediterranean around 600 B.C. Greeks and Romans already cultivated it. It is a vegetable that is eaten a lot in Scotland, Holland, Germany and the Scandinavian countries. The currents trends of healthy eating have made it fashionable in the United States, where it is bottled and consumed in the form of juice.

How to prepare it
For its richness of nutrients, a good option is to make a juice with its leaves. It can also be added to pasta soups, such as classic ammunition soups, vegetable broths or as part of a puree. Another option is to use it as a replacement for lettuce, in sandwiches, or as part of the filling of the classic vegetable cake with chard or spinach.

Tips for purchase
When buying kale it is important to bear in mind that the leaves must be smooth and whole (they are quite long, can measure about 40 cm). They should also have a vivid color and their trunk should be firm. They can be kept in the lowest part of the refrigerator for up to a week.

5 benefits of eating salad
Salads are very easy to prepare, due to their high content in water and other essential nutrients for the body, they satisfy hunger and thirst in a considerable way; they also contribute to keeping the skin well-nourished and hydrated.

1. Moisturize and refresh. More than 90% of the composition of vegetables, the basis of salads, is water.
2. Nutrients. Vegetables are an excellent source of vitamins that regulate multiple organic processes, such as the proper functioning of the nervous system.
3. Depurative. The depurative, detoxifying and diuretic action of salads is due to the high content of water, potassium, low sodium, as well as the vegetables that compose them, as the presence of essential oils that dilate the kidney vessels.
4. They protect the skin. Vegetables provide beta-carotene, which is transformed into vitamin A, which renews the skin and mucous membranes, as well as vitamin C, which improves the production of collagen, a protein that keeps the skin smooth and without wrinkles.
5. They regulate intestinal function. Due to the richness of vegetable fiber, a salad is a laxative, preventing or improving constipation. In addition, fiber helps reduce cholesterol and good control of blood glucose, which is beneficial in the case of cardiovascular disease and diabetes.

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Farm to Table and 8 Amazing Foods

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The Farm to Table movement and 8 amazing foods to find at your local farmers market

The Movement
From farm to table also known as from farm to fork is a movement that ensures the protection of health and human life in the interests of consumers.

The farm to table expression refers to the stages of food production: harvesting, storage, processing, packaging, sales and consumption. From farm to fork is also a movement that is concerned with the local production, distribution and consumption of food promoted by farmers and restaurants.

The farm to table advocates for fresh ingredients and also attempts to educate consumers about the links between farmers, farming communities, ancient farming practices and what we eat. Public rejection of genetically modified foods has given this movement a political character. Farm to fork restaurants buy ingredients directly from farmers. Those who choose this route generally offer better and healthier meals to their customers. The movement from farm to fork follows current trends in food safety, freshness, seasonality and small agricultural economies.

Advocates of the farm-to-fork concept find their motivation:
▪ In the shortage of fresh ingredients
▪ In the shortage of local ingredients
▪ In the lack of flavour of ingredients that come from long distances, to which they are usually added preservatives and which are nutritionally poor
▪ In the growing movement of genetically modified foods, which are introduced daily into our economy
▪ In the disappearance of family farms
▪ In the disappearance of indigenous and open-pollinated varieties of fruit and vegetables
▪ The danger of a concentrated system of food production and marketing

Recently, some authors began to describe a philosophical division among chefs: those who defend “food as art”, in some cases molecular gastronomy who have focused on transforming ingredients so that they are not recognized in food, so that they generate surprise and delight.  On the other hand, Chefs from farm to fork are increasingly advocating the use of extremely fresh, unmodified, raw, and, if possible, nearby ingredients.

Farm to fork chefs generally believe in traditional cuisine with an emphasis on fresh, seasonal ingredients, regional ingredients and simple confectionery.

8 amazing foods to find at your local farmers market
To be honest, foods from local market farmers tastes a lot better. However, that should not be the only reason you need to begin hitting up your every week market. Whether it’s the health of the earth you care for or your own health, there are more than enough reasons to support and patronise local farmers, which include buying vegetables with higher levels of antioxidant that are not sprayed or fumigated with toxic chemicals. On top of that, you are advocating and supporting less-toxic food production if you are patronising the local farmers’ market. Another fact to consider is, you might be saving some farms while you are getting that fresh and best-tasting food you enjoy so much!  The following are 8 amazing foods to find at your local farmers market:

Tomatoes
Have you ever for once eaten a fresh-from-the-vine tomato before? I bet you need to try it if you have never, and if you have, then you should probably know the difference between a tomato that has been sitting on a produce shelf for some days and the tomato that is a fresh-picked one. The difference is clear! If you visit your local farmers’ market, you will find different types of tomatoes in addition to those at your favourite grocery store.

Carrots
If I ask you what the colours of carrots are, you are probably going to say orange. Well, you may be right; however, they come in different colours which can only be found at your local farmers’ market. You will find rainbow-coloured, purple or white carrots at a lot of farmers’ market, which you cannot find that at your grocery store. And many of these colourful carrots are higher in antioxidants compared to normal orange carrot you always see at the grocery store and they have the same familiar taste. Visit a local farmer’s market today!

Peaches
Do you know when peaches taste best? It’s in the summer. However, most of them are imported and they are treated with different types of pesticide compared to any other fruit. You need to buy from the local farmers market!

Berries
Your favourite berries such as strawberries, blueberries and raspberries may look fresh when you see them at your grocery store, but the truth is most of them are imported from far away countries such as Poland, South America, Canada and Mexico. One thing is their taste is nothing compared to freshly-picked berries from local farmers’ market.

Grapes
The grapes you find at your grocery store may be a lot bigger compared to the grapes you can find at your local farmers’ market, but the taste of the ones at the local farmers market is something to be experienced!

Asparagus
Asparagus is vitamin-packed, but the ones you can find at your grocery store are mostly shipped in from Peru. Here is the thing; USDS demands that every imported asparagus be fumigated with a pesticide known as methyl bromide, a chemical that has raised suspicions of causing cancer. Do you need more reason to support your local farm market?

Onions
Just like berries, onions are also imported from Peru. And aside from the fact that this affects the flavour, it also brings some serious concerns. According to a research in 2008, the primary pesticide used on onions in Peru, methamidophos is linked with causing damage to the sperm of the farmers.

Grass-fed beef
Aside from the fact that grass-fed beef tastes better, in general, animals raised feeding on grass tend to produce 8% lower greenhouse gas emission and 30% lower ammonia levels compared to corn-fed animals raised in confinement. On top of that, grass-fed beef helps to prevent heart disease and also boosts brain power due to the fact that they are higher in omega-3 fatty acids. Buying from the local farm market also gives you an opportunity to ask how the farmer raised his or her animals.

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Honey: Natural Food, Amazing Talents

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Honey: Natural Food, Amazing Talents

Maybe it was the quietly enthusiastic coworker carrying the Good Housekeeping magazine, Home and Garden and the one on Beekeeping: but you noticed after you left your local Organic food store and there was a guy setup selling his golden goods on the side of the road that lead you to notice.  It is the Honey that you forgot to pickup!

What is honey?
Honey is produced by bees usually from the nectar they feed on. These prolific producers extract nectar from flowers such as rosemary, thyme, clover, eucalyptus, heather, and chestnut.

Flower honey is the best known type, in addition to myelin, a.k.a., ‘honeydew honey’, ‘forest honey’ or ‘dew honey’. Honeydew is also produced by bees, but its origin is not nectar but the secretions of sap-feeding insects such as aphids and cochineals.

The main components of honey are water, glucose and fructose. It also contains calcium, iron, vitamins B, C and D and antioxidants, among other nutrients.

How is it produced?
Beekeepers get their honey from beehives. In general, only the surplus is taken to avoid disturbing the bee colonies that have produced and feed on it. China is currently the largest producer of bee honey, accounting for almost 30% of world production.
Groups of bees repeatedly regurgitate the nectar they feed on, partially digesting it, and store it in combs. Then they beat the wings to evaporate some of the water, preventing it from fermenting. This is how they produce honey, a very long-lasting food that they will be able to eat in winter, when it will be more difficult for them to access the flowers.

What is it for?
Besides being a great complement to sweeten bread, tea or mustard, honey can have many other beneficial properties that you may not know. If it is of good quality it can improve our diet and aide in our general health and well-being. This may be why its use as a complement to medical treatments is on the rise.

Below are some of the properties and benefits of honey: ?

For the face and skin
Honey is often used to treat acne caused by bacteria as it has an antimicrobial effect. It also helps in cases of dry skin or chapped lips.

For the hair
Honey is often used to moisturize the hair and remove dandruff. It is also attributed with properties that reduce hair loss due to its moisturizing effects.  In scalp masks, it is usually combined with products such as milk, aloe vera, oats or lemon.

Helps you lose weight
Including honey in the diet may be beneficial in regulating body lipids; this would also have positive effects on cholesterol. However, the slimming effect would be limited to the consumption of small amounts, as it can lead to weight gain at high levels.
There are also those who advise eliminating refined sugar from the diet and replacing it with honey, although in smaller quantities.

Reduces cholesterol and blood pressure
There is some evidence that honey reduces “bad” (LDL) cholesterol and increases “good” (HDL) cholesterol. It can also regulate blood pressure. However, other experts say the symptoms of heart disease can get worse if you eat too much honey.

Relieves bowel problems and constipation.
Tea with honey and cinnamon or lemon juice with honey are beneficial in cases of indigestion, gastroenteritis, diarrhea and dyspepsia, a disorder that causes gas, burning, nausea and heaviness in the upper half of the stomach after meals.
In addition, honey can alleviate constipation, since its healthy properties include a slight laxative effect.

Mouth Sores and Chemotherapy
It has also been proposed that honey is helpful in relieving the side effects of chemotherapy and radiation therapy, such as mouth sores or esophagitis (inflammation of the esophageal mucosa caused by reflux of stomach fluid).
On the other hand, the American Cancer Society stated that it has not been conclusively demonstrated that bee products are beneficial in preventing or treating cancer.

Heals wounds and burns
Due to its antimicrobial properties, honey was already used in the ancient world to treat skin burns and intestinal diseases and wounds such as ulcers. Some studies with few subjects state that if applied to the skin it helps to close wounds and has an antiseptic effect.  Honey from stingless species seems to have a greater antibiotic effect. Among the different types, the regenerative properties of Manuka and Tualang honey stand out.

May replace sugar in cases of diabetes
It has been suggested that people with diabetes may use a little honey as a sugar substitute because its balance between glucose and fructose regulates blood sugar. Other sources say that only diabetics are advised to take honey to resolve episodes of hypoglycemia.

In any case, a diet with high amounts of honey would not be healthy for diabetics because it would boost their blood sugar levels due to their high fructose concentration.

Anti-inflammatory
According to scientific research, some types of honey, such as Manuka honey and honey obtained from the Brazilian bee Melipona marginata, have anti-inflammatory properties. This means that they are good for reducing swelling and therefore pain.

Relieves eye problems
Honey may be beneficial in treating eye diseases such as glaucoma and cataracts. Sometimes eye drops with honey drops are given to cure these problems.

7 surprising uses of bee honey
Beyond being a natural sweetener, honey has multiple applications, both internal and external, so it can help us to alleviate different conditions without having to resort to chemical products.

Bee honey is a medicinal food that nature offers us for multiple uses: to treat wounds, to facilitate healing, to moisturize the skin, to wash the hair, to prepare syrups, to regulate the intestine, etc.

Choosing the right honey
Not all kinds of honey are the same. Nowadays we can find many varieties and different qualities in any supermarket, some at very low prices.

However, in order for it to retain all its medicinal properties, choosing a raw honey that has not been subjected to high temperatures, is ideal which can be confirmed with observing if the honey is solidified or crystallized.

At home, putting  it in a bain-marie ourselves so that it becomes liquid.  It must also be of the highest possible quality, natural or organic, to ensure that no chemicals have been added to it to preserve it.

Healing and healing wounds
Have you had a wound or burn and want to heal it naturally and effectively?  If you apply a little honey, you will benefit from its incredible ability to kill bacteria and microbes, its anti-inflammatory properties and its virtues to stimulate the immune system.  It also fights irritation, soothes pain and promotes healing.

Mask for the skin
Honey is an excellent natural ingredient to maintain the skin’s natural moisture.  Unlike oils, it prevents the skin from drying out without giving it an oily texture, making it the perfect component for a mask suitable for all skin types: dry, combination and oily.  Skin with acne can also benefit from it, as it has antibacterial properties.

Natural Shampoo
People looking for all-natural shampoos to wash and care for their hair can try a tablespoon of honey diluted in 200 ml of water. This 100% shampoo helps to regulate the sebum of the scalp, fight dandruff, keep the hair hydrated, give it shine and softness.

Syrup Base
Honey is one of the best natural remedies for cough, so it is a very effective and healthy ingredient in any homemade syrup that you may decide to prepare, much healthier than sugar.  To this syrup, other options to consider including are lemon and orange peels, ginger, cinnamon, thyme, etc.

Bowel regulator
Honey is a very effective agent for the intestine, as it acts as a mild laxative to promote bowel movements while helping to combat intestinal parasites.
To enhance its virtues It could be used in fasting with a glass of hot water, a tablespoon of honey and a tablespoon of unpasteurized apple vinegar.

Aide in sleeping
Problems with nervousness or insomnia? Honey has benefits to consider. In addition to being rich in vitamins, minerals and essential fatty acids, it contains sugars that naturally increase insulin levels and produce serotonin.

This hormone is related to our mood and produces a feeling of relaxation.  On any given night, you can bring your day to a close with a relaxing infusion or a glass of oat milk with a teaspoon of honey.

The information contained on this Website should not be used as a substitute for the medical care and advice of your Medical Physician. There may be variations in treatment that your Physician may recommend based on individual facts and circumstances.

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What You Know About Hydroponics

What You Know About Hydroponics

What is hydroponics?

Hydroponics is a production system in which the roots of plants are not established in the soil, but in a substrate or in the same nutritive solution used. In the nutritive solution, as its name says, the elements necessary for the plant’s growth are dissolved. History of hydroponics has developed more rapidly from experiments to determine the elements involved in plant growth. The first formal work on this production system began around 1600. However, the growth of soilless plants has been known since ancient Babylon, in the famous hanging gardens, which fed on water flowing through canals. Also, more than 1000 years ago, hydroponics was already practiced in China, India and Egypt (banks of the Nile River), which was done through rustic schemes.

In Mexico, the origins of hydroponics are the floating gardens of the Aztecs, called chinampas. The chinampas were built with reeds and vines floating in Lake Tenochtitlan (Mexico) and filled with mud extracted from it. Later in 1860 the Germans Sachs and Knop were the first to make the plants grow in a nutritive solution, calling it the nutriculture process. In 1938, W.F. Gericke, a professor at the University of California, successfully established landless farming units commercially, calling this production system hydroponics and is considered the father of this modern farming technique. Subsequently, commercial hydroponics spread throughout the world in the 1950s. Prospects and future of hydroponics have been widely used for research in the field of mineral plant nutrition and is today the most intensive method of horticultural production. Generally, this production system is a high-tech one, with a strong capital investment, which is why it is successfully applied in developed countries. Among the existing systems that stand out in hydroponics are the NFT (Nutrient Film Technique) and NGS (New Growth System) recirculation systems where the culture medium is a substrate. The most profitable hydroponic crops under these hydroponic systems are tomato, cucumber, pepper, lettuce, strawberry and cut flowers.

How did hydroponic cultivation come about?

The first publication on the growth of soilless plants appeared in 1627 in the book Sylva Sylvarum written by Sir Francis Bacon.

In 1699, John Woodward published his hydroponic experiment on mint plants, and had already found that plants grew better with water other than distilled water (because it gave them more nutrients).

By 1842, a list of the nine chemical elements believed to be essential to plants was available and Julius von Sachs and Wilhelm Knop, in 1859-65, developed the soilless cultivation technique.

In 1929, William Frederick Gericke, a professor at the University of California at Berkeley, created a great sensation by growing tomatoes in hydroponics.

It was also Gericke who introduced the term hydroponics in 1937. Researchers Hoagland and Arnon found that yields in hydroponics were no higher than those obtained from plants grown in the soil.

Hoagland created the chemical nutrient solution that bore his name and that is still used today, modified, in hydroponics.

In the 1960s, Allen Cooper developed the nutrient film technique. Recently NASA has done a lot of research on hydroponics for its ecologically controlled life support system, which might be applied to the planet Mars using LED light.

Some of the advantages of hydroponics are the following:

Water use – Crops grown using this technique require on average much less water. It is estimated that up to 90 percent of the water used for these crops can be recycled. In addition, high-salt water can be used.
High nutritional quality – They are foods highly rich in vitamins and minerals since unlike soils that suffer impoverishment due to intensive practices, hydroponic crops obtain all the minerals necessary to supply their nutritional requirements and form a strong and healthy plant structure.
Tasty food – The taste, colour, aroma and texture of food is determined by the quality of nutrition received by the crops during their development. For this reason, hydroponic crops are very tasty.
In any environmental condition – Hydroponics allows the cultivation in controlled atmosphere, being possible to produce food in all climates and in any type of soil.
No agrochemicals required – Replacing the soil with inorganic substrate protects the plant from all the diseases that come from organic life in the soil, such as fungi, bacteria and insects, which are responsible for 90% of crop diseases.
Much less space is used than is used for traditional crops.
 
By using less space or territory, production costs are significantly reduced.
Crop growth can be better controlled, so the possibility of fungus, weeds or pests is much lower than in traditional crops.
It is estimated that this type of crop grows two or three times faster than the traditional way.
The climate is no longer a determining variable for cultivation so that one can make a production of a tropical plant in a place that is not and vice versa. In the same way, this type of crop does not suffer from changes in temperatures or the lack or abundance of rainfall.
The cost of hydroponic cultivation is very low and its rate of return high, so it is often an excellent investment opportunity.
You can generate hydroponic crops in your own home without having to be a specialist in plant production or agriculture.
Local production – Hydroponics can be practiced anywhere as it does not require fertile land, making it possible to produce vegetables near urban and peri-urban consumption centres, reducing transport costs and associated carbon emissions.

Conclusion

A simple way to define hydroponics is as an agricultural technique that allows plants to be produced without using the soil. In the absence of soil, the roots of plants grow in a solid and inert medium, which supports and protects them, this medium is called substrate. This is hydrated through an irrigation system where a solution of nutrients is applied to the plant throughout its life; these nutrients are known as hydroponic solution.

The word hydroponics literally translates as “work in water” as it is derived from the Greek words hydro (water) and ponos(labor), it is not only farming on water, currentlythe trend is the search for soil substitutes through substrates.

Because hydroponics is based on scientific principles and because there are universities and institutions looking for an easy way to spread it, hydroponics has become a simple way to obtain food in the US and Latin American countries like Mexico.

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