People in the Mediterranean already eat a balanced and healthy diet copied the world over. But there is a new trend in the United States and Canada. People that were once adherents to raw food and vegan diets are now eating more meat and are following a keto diet which high in protein and low in carbs. And studies are supporting the notion that unprocessed red meat is good for you. Are the rules of what’s healthy being overturned? What are the non-meat eaters saying?

There is conflicting but supportive evidence to eat less red meat and environmentalists say it’s good for the planet as it contributes to less cow farts and greenhouses gases. There is a huge debate now on whether methane-reducing Bovaer being added to a cow’s diet is good for people. The planet perhaps, but is it worth the risk?

Let’s look back:

Meatless Mondays was one trend years ago that started people tasting the trend of a diet with no meat. Veganism became mainstream. Around the same time there was the whole animal trend begging the question: are you prepared to eat testicles and bull penis soup and stew?

Limiting red meat consumption, especially meat that is processed, may be a key to a sustainable and healthy diet, yet Americans are among the world’s largest consumers of red meat.

A new study reveals the demographics of American adults who choose not to eat red meat and finds that environmental concerns may matter more to them than health risks.

Researchers at Baruch College and the University of Southern California (USC) surveyed more than 7,500 adults as part of the Understanding America Study – a probability-based Internet panel of individuals 18 and older. They will present their research at the December annual meeting of the Society for Risk Analysis in Austin, Texas.

When they analyzed the survey results, the researchers found that only 12 percent of participants reported they did not eat red meat. Adults who reported not eating red meat were more likely to have indicated that they:

• were female

• were 65 years of age or older

• had a college degree

• had an annual income of $60,000 or less

• had voted for Democrats or Independents (vs. Republicans), and

• self-identified as non-Hispanic Black, Hispanic, or Asian (vs. non-Hispanic whites).

When asked to choose their top two concerns of the past year, the non red-meat eaters were equally likely to choose “environment and climate change” or “health/healthcare.”

In the analysis of survey results, environmental concerns were associated with self-reports of not eating red meat while health concerns were not.

“People may be more familiar with the environmental benefits of not eating red meat than with the potential health benefits,” says lead author of the study Patrycja Sleboda, assistant professor of psychology at Baruch College in New York City.

The authors suggest that public awareness of the environmental impacts of eating red meat may be increasing due to rising climate change concerns.

Red meat production is a major source of greenhouse gas emissions, deforestation, and water usage, according to the Intergovernmental Panel on Climate Change (IPCC).

Production of meat and dairy contribute to 72-78 percent of global food-related greenhouse gas emissions and 15 percent of total global emissions. By eating less red meat, people can lower their own contribution of greenhouse gas emissions.

The lack of a significant association between health concerns and red-meat eating may reflect a lack of clear dietary recommendations in the United States. Studies have shown that high levels of both unprocessed red and processed meat have been associated with elevated risk for colorectal, stomach, and pancreatic cancers.

The American Cancer Society recommends “limiting red and processed meat,” while the American Heart Association suggests people eat more plant-based proteins and meatless meals.

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Imagine this: bees, our tiny, tireless pollinators, dancing from flower to flower, collecting nectar like nature’s little alchemists. Raw honey is the magical result of their hard work – unfiltered, unprocessed, and unpasteurized. It’s the purest form of honey you can find, brimming with all the natural goodness that the bees and blooms have to offer.

Nature’s Multivitamin

Forget those synthetic multivitamins in your medicine cabinet. Raw honey is a powerhouse of vitamins and minerals. Packed with antioxidants, enzymes, and phytonutrients, it’s like a sweet gift from the heavens. Vitamin C? Check. Calcium? Check. Iron, magnesium, and potassium? Check, check, and check! It’s like Mother Nature decided to give us a health boost wrapped in sweetness.

Got the sniffles? Feeling under the weather? Raw honey is your sticky, sweet solution. Its antimicrobial properties are the stuff of legends. It can help soothe a sore throat, combat pesky coughs, and even fend off those nasty bacteria. Next time you’re feeling blah, skip the over-the-counter meds and go straight for the honey jar. Your immune system will thank you.

Gut Health Guardian

Your gut – that complex, enigmatic universe within – needs a guardian, and raw honey is up for the task. It’s a natural prebiotic, meaning it helps nurture the good bacteria in your gut. Happy gut, happy life, right? So, swirl some raw honey into your yogurt, drizzle it over your granola, or just sneak a spoonful straight from the jar.

Need a pick-me-up without the crash? Raw honey is your natural energy booster. Those natural sugars provide an instant, sustained energy hit without the dreaded sugar crash. Whether you’re scaling a mountain, hitting the gym, or just trying to survive a Monday, a spoonful of raw honey is like a jolt of pure, unadulterated vitality.

Sweet Skin Savior

Here’s a little beauty secret from the bee kingdom: raw honey is a skincare superstar. Its antibacterial properties make it a champion for acne-prone skin, while its natural humectants keep your skin hydrated and glowing. Dab it on as a spot treatment, mix it into your DIY face masks, or just spread it on and let the magic happen. Cleopatra would be proud.

And let’s not forget the planet. Supporting raw honey means supporting sustainable beekeeping practices. Bees are crucial pollinators, essential for our food supply and biodiversity. By choosing raw honey, you’re helping to protect these tiny warriors and the environment. Sweet, sustainable synergy – it’s a win-win!

Related read: These vegans save honeybees

Can you eat honeycomb?

Honeycomb is a treasure trove of nutrients. Unlike processed honey, honeycomb retains all the raw goodness, including vitamins B and C, antioxidants, and vital enzymes. The beeswax in the honeycomb is rich in long-chain fatty acids and alcohols, which can lower cholesterol levels and boost liver health. It’s like getting the full package deal: the honey and the honeycomb, a dynamic duo of nutrition.

Natural Allergy Relief

Suffering from seasonal allergies? Honeycomb might just be your new best friend. Chewing on honeycomb can help desensitize your body to local pollen. This natural process, akin to a sweet vaccination, gradually builds your immunity against those pesky allergens. It’s a delicious way to find relief and enjoy the changing seasons without the sniffles.

Digestive Dynamo

Move over, fiber supplements! Honeycomb, with its natural beeswax, is a fantastic aid for digestion. It acts as a mild laxative, promoting regular bowel movements and maintaining a healthy gut. The enzymes present in the honey help break down complex sugars and starches, making digestion smoother and more efficient. Your digestive system will thank you for this sweet intervention.

Oral Health Hero

Here’s a sticky secret: chewing honeycomb is great for your teeth. The beeswax acts like a natural chewing gum, stimulating saliva production and helping to clean teeth. Saliva is your mouth’s first line of defense against bacteria and tooth decay. Plus, the antimicrobial properties of honey keep your mouth fresh and free from harmful bacteria. It’s a sweet way to maintain your oral hygiene.

Sustainable Sweetness

By enjoying honeycomb, you’re also supporting sustainable beekeeping. Responsible beekeepers harvest honeycomb in a way that ensures the health and survival of the bee colonies. This means you can indulge in this natural delight knowing you’re contributing to the well-being of our planet’s crucial pollinators.

Culinary Creativity

Let’s not forget the culinary magic of honeycomb. Its unique texture and flavor make it a star ingredient in gourmet dishes. Spread it on warm toast, crumble it over cheese, or let it melt into your tea. The possibilities are endless, and every bite is an explosion of natural sweetness and texture.

In essence, honeycomb is more than just a sweet treat; it’s a healthful, versatile, and sustainable delight. So, next time you see that golden hexagonal treasure, don’t just admire it – eat it! Your body, your taste buds, and the bees will thank you.

The Verdict

So there you have it, folks. Raw honey and honeycomb isn’t just a sweet treat; it’s a versatile, powerful, and sustainable superfood. From boosting your immune system to pampering your skin and supporting our precious pollinators, raw honey is a golden gift from nature that deserves a spot in your pantry and your heart.

Grab a jar, savor its sweet symphony, and let raw honey work its magic. Your body, your taste buds, and the planet will thank you.

The post Raw honey – unpasteurized health benefits appeared first on Green Prophet.

Black, with two mixing containers: a wet one and a dry. I’d heard my step-son and writing colleague praise the blender with fervour (read here on how to make a date shake).

Why are people so excited about a blender?

This machine is an earth-loving, green girl’s fantasy. It’s one of those machines that can replace every other machine on your counter. It gives you the option to make green shakes, juices (but can be messy), ice-cream (yes!), your own ground coffee, home-made and home-ground organic baby formula, vegan pate, fresh tehini, and a pot of soup right in the blender.

Apparently there are stages of addiction with the Vitamix and I am at the first stage: ice-cream. The addiction doesn’t go away, apparently, but it changes form.

Within 24 hours I’d made and eaten five kinds of ice-cream, all of them 100 percent vegan and 100% sugar-free. And boy was it delicious. You have to know that I am neither a vegan nor do I strive to be sugar free. These two benefits are byproducts of my addiction. This is coming from a girl who will eat nothing less than Baskin Robbins, and if given a choice will only eat Hagen Daaz.

I will supply a recipe that emerged from my addiction below. You can try it in a regular blender (the folks that don’t have a Vitamix), but it probably won’t work.

The truth is, my husband is watching his sugar intake and his health. And now we have two little kids that shouldn’t eat sugar.

Vitamix Anon?

And there are a few reasons why the Vitamix blender takes the cake. The size of the motor is apparently strong enough to crush stones, according to my step-son. At a workshop I was on at New Horizon in Israel (one of the only places where they are available in the Middle East), the machine can actually process dried chickpeas. Mixing hummus that’s cooked is a no brainer.

The fact that the blade is non-removable from the container means that it is a breeze to clean. This is a top point for someone as lazy as me. I love to cook but I hate to clean. A few cups of hot water, some drops of soap, a whirl around the engine and the Vitamix is clean.

The last blender I bought died when I was making a milkshake. The three-minute blend was too much for the machine and it died, puking out a terrible smoke. It almost caught fire when we found it smouldering later on. The Vitamix has a special switch that prevents it from heating up. If you are making too many almond butters or ice-cream (he, he), it will switch off before you can do any damage.

With a 10-year warrantee, I may be willing this machine to my kids. But there is loads of cooking to do before then. Over the next months I plan to take on some traditional Middle East cooking projects using my Vitamix. It can freshly grind flax seeds, for instance, but how will it handle hard hummus beans, making fresh tehini or my own secret falafel mix?

Until then, I am offering you my favorite ice-cream recipe, after five different tries.

Middle East fig ice-cream recipe

Ingredients

6 organic, dried figs
Handful of organic nuts, walnuts are good, cashews or Brazil nuts work too
Frozen organic banana
Tablespoon of dried date paste
Spoon of dried coconut
Dash of cinnamon
2 teaspoons of organic flax seeds (unground)
2 tablespoons of organic, sugar-free, fat-free chocolate
2 cups ice

Blend all the above together (leaving out the ice) on high speed, using the black rod that comes with the machine. I don’t know what it’s called, but it’s very essential to have this thick magic wand in action while the above ingredients are grinding. Push it into the sides as the machine runs on turbo.

After about 40 seconds grinding with some uniform consistency achieved, add in 2 cups of ice. Then get the black wand ready to start mixing. It takes a bit of effort, but it’s worth it. After about another 40 seconds round you’ll have the finest tasting gelato-like ice-cream you’ll ever find on this planet.

And the health benefits? Don’t get me started. For Jewish chefs the result is kosher, pareve. For Muslims, it’s halal. For vegans, it’s vegan. For raw food lovers, it’s raw. For sugar addicts, it’s a more natural way to get your sugar high. Top it off with some crunchy granola and you’ll find heaven on earth. Even if you replace any of the ingredients above with something else similar, you probably won’t go wrong. Don’t try onions, for instance. But if you don’t have bananas, try a frozen orange. If you don’t have coconut, try raisins… the list goes on.

My step-son tells me that after the ice-cream addiction stage, I will probably move on to green shakes. Honestly, I’m already jones’ing for one but we don’t have any apples left from all the stuff we’ve been making over the weekend.

::Vitamix

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