Are you growing and eating sprouts yet? If not, you should start! Sprouts are a miracle food, jam-packed with nutrients! Plus, they are inexpensive and easy to grow indoors at home all year long.

If you’re not familiar with sprouts or sprouting, it is the process of germinating seeds, nuts, or grains to eat them raw or cooked. It’s generally a two-step process involving soaking the seeds and then sprouting them. Soaking washes away the enzyme inhibitors and anti-nutrients allowing them to begin the process of germinating.

Sprouts are the one of the most enzyme-rich foods on the planet! Experts estimate that there can be up to 43 times more enzymes in sprouts than in uncooked fruits and vegetables. Additionally, the vitamin content in nuts, seeds, and grains are increased dramatically within just a few days of sprouting. Vitamins A, B-Complex, C, and E are increased by as much as 20 times more than in the original non-sprouted seed, nut, or grain. Sprouts also help fight cancer by alkalizing the body and have an abundance of bio-available plant protein, anti-oxidants, fatty acids, and fiber.

For those who have trouble digesting seeds, nuts, and grains raw, you’ll likely have little to no trouble digesting sprouts. Sprouting seeds, nuts, and grains eases the impact on the digestive systems and allows for easier absorption of the nutrients.

Packaged sprouts are available at most health foods stores as well as many grocery stores such as Whole Foods Market. However, the healthiest (and tastiest) sprouts are the ones you grow yourself.

How to Sprout Your Own Seeds:

What Should You Sprout
You can sprout almost any seed, nut, or grain that you choose. Below are a few of the more popular choices. It is important to keep in mind that you will want to use only fresh, raw, organic seeds, nuts, grains, and legumes for sprouting.

• Seeds: Broccoli, alfalfa, sunflower seeds, red cabbage, fenugreek, celery, radish, oats, pumpkin and leek.
• Grains: Quinoa, black sesame, flax, rye, barely, wheat, brown rice, corn, and spelt.
• Legumes: Lentils, mung beans, garbanzo beans, pinto beans, soy beans, and chick peas.
• Nuts: Peanuts and Almonds

What You’ll Need

• Sprouting Vessel (if you don’t have one, a wide mouth mason jar will work fine)
• Sprouting Lid or Cheesecloth (or a breathable cloth)
• Seeds to Sprout
• Pure Water

Soaking and Sprouting Process:

Follow the process below if you are using a mason jar to sprout your seeds. If you are using a store bought sprouting vessel made for sprouting seeds, please follow the direction that came it.

• Step One – Soak The Seeds – Before soaking the seeds you will want to rinse the seeds to remove any dust or residue. Next, place one tablespoon (per quart jar) of your choice of seeds or grains into to the Mason jar. If soaking nuts or legumes, use on-third cup per quart size jar. Now pour pure water in the jar making sure all of your seeds are emerged in water. For seeds, one cup of water will do, but for legumes and nuts double the amount of water. Place the jar in a dark area at room temperature overnight.

• Step Two – Drain and Rinse – After about 6-12 hours of soak time, drain the water and thoroughly rinse the seeds. Making sure the sprouting lid or cheesecloth is secure, place the jar upside down to allow any excess water to drain out. Rinse the seeds two times throughout the day, every day, until the day you eat them, making sure to drain them well after each rinse. Seed sprouts do not need sunlight the first couple of days but during the last few days you can place them in a sunny windowsill to help them green up and grow more quickly.

• Step Three – Harvest the Sprouts Harvest time will vary depending on what you are sprouting. Generally, most sprouts are ready to eat within 5-7 days. To remove the hull place all the sprouts in a bowl with cool water and stir until the hulls are released and float to the top. Removing the hull is not necessary, but it does help prevent spoilage, making the sprouts last longer. Drain sprouts and place in refrigerator for up to 7-10 days.

So there you go! Sprouting is quick and easy! Start sprouting today and enjoy the many great benefits of sprouts. You can get fresh, organic seeds at Sprout People and a sprouting vessel on Amazon.

The post Sprouts: A Nutritional Powerhouse You Can Grow Indoors All Year Long appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.

Ingredients

• 1 teaspoon chili powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/2 teaspoon coarse salt
• 2 teaspoons fresh lime juice

Directions

Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. (Source)

[divide]

Maple Spice Pumpkin Seeds

Ingredients

• 1/4 cup butter
• 2 cups raw whole pumpkin seeds, washed and dried
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 2 tablespoons maple syrup

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.

In a large skillet over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes. Remove from heat. Drain off any excess butter, and stir in the cinnamon, allspice, and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto the prepared baking sheet

Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time. (Source)

[divide]

Caramelized Pumpkin Seeds

Ingredients

• 1 1/2 to 2 cups fresh pumpkin seeds (cleaned and patted dry)
• 2 to 3 tablespoons brown sugar
• A pinch of kosher salt
• Olive oil cooking spray

Instructions:

Place pumpkin seeds in a dry non-stick frying pan over medium heat. Toast them in the pan, constantly shifting them around so that they roast evenly and don’t stick to the pan. When they start to pop and peel, take one out and taste it (make sure it’s cool enough first). If it’s crunchy it’s done. Turn the heat down to low and spray the seeds with olive oil cooking spray and then spoon sugar into pan and stir seeds up as sugar melts and sticks to the seeds. Turn heat off and sprinkle with salt. Let cool and serve! (Source)

The post 3 Delicious Pumpkin Seed Recipes appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.

Outstanding nutritional benefits help curb disease

Whether enjoyed in a pie, baked good, soup or simply straight-up, pumpkin is a delicious and nutrient rich addition to any diet. Check out the exceptional qualities of this familiar orange food:

Vitamin A – Alpha- and beta-carotene antioxidants are a class of carotenoids that convert into usable vitamin A within the body. Beta-carotene is anti-inflammatory and helps to reverse skin damage caused by the sun. Alpha-carotene hinders tumor growth, slows aging and protects against cataracts. Additionally, carotenoids reduce the risk of cardiovascular disease and boost immunity.

Vitamin C – Vitamin C balances cholesterol levels, fights free radicals and encourages collagen production. It also fortifies the body against cancer and supports the immune system.

Magnesium – Loaded with magnesium, both pumpkin seeds and pulp supply this important mineral. Required for healthy teeth and bones along with proper immune and heart function, magnesium plays a crucial role in the body.

Vitamin E – As a key antioxidant, vitamin E contributes to healthy skin and offers protection against Alzheimer’s disease along with certain types of cancer. Pumpkin seeds supply vitamin E in a range of forms including alpha-tocopherol, gamma-tocopherol, delta-tocopherol, alpha-tocomonoenol and gamma-tocomonoenol.

Fiber – Pumpkin is an excellent source of fiber — containing five grams per half-cup serving. Adequate fiber intake helps to protect against heart disease, assists in weight loss, supports healthy digestion and balances blood sugar levels.

Pantothenic acid – Otherwise known as vitamin B5, this nutrient helps the body to manage stress and equalize hormones.

Potassium and Zinc – Pumpkin flesh is potassium-rich and promotes heart health by calming hypertension. Zinc supports the immune and reproductive systems — pumpkin seeds are a first-rate source.

L-tryptophan – Abundant in this feel-good amino acid, pumpkin prevents depression and encourages a bright outlook.

Pumpkin is also anti-parasitic and a natural diuretic. Additionally, kidney stones can be avoided by consuming five to ten grams of pumpkin seeds a day. And lets not forget about the high protein value of the seeds — seven grams per ounce.

With all these great virtues, what’s not to like? Mix pumpkin puree into yogurt or oatmeal, add to baked goods and soup, sprinkle the seeds onto salads or use in granola, instead of pine nuts, use pumpkin seeds for a unique pesto. As you can see, it’s easy to reap the health benefits of pumpkin each day — no need to wait for Thanksgiving.

The post Pumpkin — A surprising superfood appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.

Kombucha cultures typically contains many strains of beneficial yeasts that turn sugar into alcohol. One particular strain of bacteria, Gluconacetobacter xylinus ferments the alcohol from the yeast into acetic acid. This lowers the alcohol content in the Kombucha and increases the probiotic metabolite content. Learn more about Kombucha

Kombucha Tea Recipe – 1-Gallon

Scale up or down depending on the size of your vessel

Supplies

• 1 cup sugar
• 4-6 bags tea –  for loose leaf, 1 bag of tea = 1 tsp
• Kombucha Starter Culture – SCOBY
• 1 cup starter liquid
• purified/bottled water
• tea kettle
• brewing vessel
• cloth cover
• rubber band

Steps

1. Boil 4 cups of water.
2. Add hot water & tea bags to pot or brewing vessel.
3. Steep 5-7 minutes, then remove tea bags.
4. Add sugar and stir to dissolve.
5. Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.
6. Add SCOBY and starter liquid.
7. Cover with cloth cover and secure with the rubber band.
8. Say a prayer, send good vibes, commune with your culture (optional but recommended).
9. Set in a warm location out of direct sunlight (unless vessel is opaque).
10. Do not disturb for 7 days.

• After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time.  If too sweet, allow to brew for a few more days.  Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary.
• Decant & flavor (optional).
• Drink as desired! Start off with 4-8oz on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifyer and you want to flush the newly released toxins out.

(Recipe Source)

The post Brew Your Own Kombucha appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.

Their work was published recently in the Journal of Antimicrobial Chemotherapy a follow-up to the author’s previous research in Applied and Environmental Microbiology which conclusively demonstrated that garlic concentrate was effective in inhibiting the growth of C. jejuni bacteria.

Garlic is probably nature’s most potent food. It is one of the reasons people who eat the Mediterranean diet live such long healthy lives. Garlic is also a powerful performer in the research lab.

“This work is very exciting to me because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in our food supply,” said Xiaonan Lu, a postdoctoral researcher and lead author of the paper.

One of the most interesting of the recent findings is that garlic increases the overall antioxidant levels of the body. Scientifically known as Allium sativa, garlic has been famous throughout history for its ability to fight off viruses and bacteria. Louis Pasteur noted in 1858 that bacteria died when they were doused with garlic. From the Middle Ages on, garlic has been used to treat wounds, being ground or sliced and applied directly to wounds to inhibit the spread of infection. The Russians refer to garlic as Russian penicillin.

“This is the first step in developing or thinking about new intervention strategies,” saif Michael Konkel, a co-author who has been researching Campylobacter jejuni for 25 years.

“Campylobacter is simply the most common bacterial cause of food-borne illness in the United States and probably the world,” Konkel said. Some 2.4 million Americans are affected every year, according to the U.S. Centers for Disease Control and Prevention, with symptoms including diarrhea, cramping, abdominal pain and fever.

The bacteria also are responsible for triggering nearly one-third of the cases of a rare paralyzing disorder known as Guillain-Barre syndrome.

Diallyl disulfide is an organosulfur compound derived from garlic and a few other genus Allium plants. It is produced during the decomposition of allicin, which is released upon crushing garlic

Lu and his colleagues looked at the ability of diallyl sulfide to kill the bacterium when it is protected by a slimy biofilm that makes it 1,000 times more resistant to antibiotics than the free floating bacterial cell. They found the compound can easily penetrate the protective biofilm and kill bacterial cells by combining with a sulfur-containing enzyme, subsequently changing the enzyme’s function and effectively shutting down cell metabolism.

The researchers found the diallyl sulfide was as effective as 100 times as much of the antibiotics erythromycin and ciprofloxacin and often would work in a fraction of the time.

Two previous works published last year by Lu and WSU colleagues in Applied and Environmental Microbiology and Analytical Chemistry found diallyl sulfide and other organosulfur compounds effectively kill important food-borne pathogens, such as Listeria monocytogenes and Escherichia coli O157:H7.

“Diallyl sulfide may be useful in reducing the levels of the Campylobacterin the environment and to clean industrial food processing equipment, as the bacterium is found in a biofilm in both settings,” Konkel said.

“Diallyl sulfide could make many foods safer to eat,” said Barbara Rasco, a co-author on all three recent papers and Lu’s advisor for his doctorate in food science. “It can be used to clean food preparation surfaces and as a preservative in packaged foods like potato and pasta salads, coleslaw and deli meats.”

“This would not only extend shelf life but it would also reduce the growth of potentially bad bacteria,” she said.

The natural substance could also be derived without artificially introducing harmful chemicals to disruptive its disease-reducing abilities.

Ironically, many researchers think that antibiotics may be just one of several factors that contribute to intestinal blockage in young children.

(Source)

The post Garlic Proven 100 Times More Effective Than Antibiotics, Working In A Fraction of The Time appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.

Elderberry Syrup

Take a tablespoon daily to ward off illness and a teaspoon every 2-3 hours while sick. For children under 2, add the syrup to hot water to kill any microbes in the honey. You can even drizzle the delicious syrup over pancakes, yogurt, or ice cream!

Elderberry Syrup Recipe

– 1 cup fresh or 1/2 cup dried organic Elderberries (harvest blue or black, avoid poisonous reds)

– 3 cups water

– 1 cup raw local honey

– 1 organic Cinnamon stick, 3 organic Cloves, and organic Ginger (optional)

Place berries, water, and spices in a saucepan. Bring to a boil, reduce heat, and simmer for 30 minutes. Smash the berries to release remaining juice and strain the mixture. Allow liquid to cool and stir in honey. Will last for 2-3 months stored in the fridge.

The post Elderberry Benefits PLUS a Recipe for Elderberry Syrup appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.

Back to School with the Non-GMO Project: 5 Tips for Packing a Non-GMO Lunchbox (from Non-GMO Project)

One of the best things about starting a new school year is the opportunity to develop new habits. The classroom is organized, desks are clean, and your child’s backpack is full of untouched school supplies. All of these are reminders of the fresh start that comes with being another grade older.  Make the most of this transition back to school and ensure that your child is carrying a healthy and delicious non-GMO lunch.

1) Educate yourself
GMOs are lurking in the overwhelming majority of conventional processed foods that we pack in kids’ lunchboxes, including granola bars, lunch meats, crackers, and breads. Learn about the common culprits and become a label sleuth when you are grocery shopping.

2)  A lunch is only healthy if it gets eaten. As simple as it sounds make sure you are packing a lunch your child is excited to eat. Help them make a list of their favorite lunch foods—then visit the Non-GMO Project website to ensure that they are non-GMO.

3) Make it fun. Go with you child to your local natural foods store and experiment with new foods. Looking for the Non-GMO Project verification mark can be made into a game that is both fun and helpful for identifying foods that are non-GMO.

4) Start with the basics. Thankfully, GMOs are not very common in the produce aisle or in foods that are not processed–keeping your child’s lunchbox healthy AND non-GMO is much simpler when you use whole foods like: grapes, carrots, celery sticks, almonds, or a favorite piece of fruit. Visit our “What is GMO” page to see a complete list of GMO food ingredients.

5) Remember that just because a product is “natural” does not mean that is non-GMO
“Natural” products are just as likely to be GMO as conventional products. Even natural products purchased at the health food store may contain GMOs. Need help finding verified products when you are shopping? Download the Non-GMO Project iPhone app from the Apple store.

The post What Lurks Inside Your Kid’s School Lunch? appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.

One of the best ways to enjoy the nutrition of a sunflower is by eating its sprouts. Sunflower sprouts boast a surprising 25 percent protein. They are also rich in stress-busting vitamin B and hormone-balancing zinc. Their sweet taste and hearty texture make a great addition to any salad.

Five healthy reasons to eat sunflower sprouts

1. Boost your fertility with sunflower seeds and sprouts: Both sunflower seeds and their sprouts contain high amounts of zinc. Zinc is a well-researched mineral that is essential for the development of sperm, which is why it is especially important for men.

2. Sunflower sprouts are high in B vitamins, especially folate: Folate (or folic acid) is a necessary B vitamin for pregnant women, needed to ensure proper development of the baby’s nervous system. The combination of B vitamins also assists in the mother’s circulation as well as aids in stress relief.

3. Boost your antioxidant capacity with sunflower sprouts: Both sunflower seeds and their sprouts contain high amounts of vitamin E. Vitamin E works synergistically with vitamin C and selenium to reduce blood pressure, increase the elasticity of arteries and prevent heart disease.

4. The sunflower sprout is a natural expectorant for chest congestion: In Ayurvedic medicine, these sprouts are thought to have the ability to encourage clearance of the lungs. Natural expectorants may also be used as a preventative measure against lower respiratory infections to deter the invasion of pathogens.

5. Sunflower seed sprouts are a great vegetarian source of protein: Protein is well known for its ability to repair muscle tissue and aid in enzymatic functions in the body. But protein is also important in bone development and the prevention of osteoporosis, as it acts as the fundamental framework for the development of the bone matrix and continues to support bone strength throughout life.

Sprout to life shake
Sprouts are a live food, which makes many nutrients more available for digestion and assimilation. Sunflower seed sprouts are rich in B vitamins and essential amino acids — precisely the nutrients your adrenal glands need to work at their optimum. Cleansing your tissues is more important for stress reduction than many people realize. If your cells are struggling to function because they are full of toxins, then you will be less resilient to stress, be it psychological, physical, or environmental.

Ingredients:
2 cups (500 mL) filtered water
1 cup (250 mL) apple cider or juice
1 cup (250 mL) fresh pineapple, sliced
1 cup (125 mL) sunflower seed sprouts
2 tbsp (30 g) hemp or sunflower seeds
1 tbsp (15 ml) lemon juice

Directions:
Add all ingredients to a blender, and mix until desired consistency is reached.
Makes 4 cups

Sunflower sprouts are also easy to grow indoors. Soak one cup of unhulled, natural and unroasted sunflower seeds overnight in a mason jar. Place a planting tray with holes onto a solid tray to ensure good drainage. Fill the planting tray with an inch of dirt, watering it well. Drain your soaked sunflower seeds, and spread them over the dirt in an even layer. Cover the seeds with an unbleached wet paper towel — this keeps the seeds moist and in the dark while they sprout. When the sprouts reach an inch tall (about two days), you can take off the cover and put them next to a sunny window. The sunlight will help create the bright green chlorophyll.

Be careful to keep them moist, but don’t over water them or you may encourage mold to grow. In one week your sunflower sprouts will be ready to harvest! If your house is cold, it may take an extra day for the sprouts to reach maturity.

(Source)

The post 5 Health Benefits of Eating Sunflower Sprouts (Plus a Juice Recipe) appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.

Growers in colder climates often utilize various approaches to extend the growing season or to give their crops a boost, whether it’s coldframes, hoop houses or greenhouses.

Greenhouses are usually glazed structures, but are typically expensive to construct and heat throughout the winter. A much more affordable and effective alternative to glass greenhouses is the walipini (an Aymara Indian word for a “place of warmth”), also known as an underground or pit greenhouse. First developed over 20 years ago for the cold mountainous regions of South America, this method allows growers to maintain a productive garden year-round, even in the coldest of climates.

Here’s a video tour of a walipini that even incorporates a bit of interior space for goats:

How a Walipini works and how to build one

© Benson Institute

It’s a pretty intriguing set-up that combines the principles of passive solar heating with earth-sheltered building. But how to make one?From American sustainable agriculture non-profit Benson Institute comes this enlightening manual on how a walipini works, and how to build it:

The Walipini utilizes nature’s resources to provide a warm, stable, well-lit environment for year-round vegetable production. Locating the growing area 6’- 8’ underground and capturing and storing daytime solar radiation are the most important principles in building a successful Walipini.

The Walipini, in simplest terms, is a rectangular hole in the ground 6 ‛ to 8’ deep covered by plastic sheeting. The longest area of the rectangle faces the winter sun — to the north in the Southern Hemisphere and to the south in the Northern Hemisphere. A thick wall of rammed earth at the back of the building and a much lower wall at the front provide the needed angle for the plastic sheet roof. This roof seals the hole, provides an insulating airspace between the two layers of plastic (a sheet on the top and another on the bottom of the roof/poles) and allows the sun’s rays to penetrate creating a warm, stable environment for plant growth.

SilverThunder/via

This earth-sheltered greenhouse taps into the thermal mass of the earth, so that much less energy is needed to heat up the walipini’s interior than an aboveground greenhouse. Of course, there are precautions to take in waterproofing, drainage and ventilating the walipini, while aligning it properly to the sun — which the manual covers in detail.

Best of all, according to the Benson Institute, their 20-foot by 74-foot walipni field model out in La Paz cost around $250 to $300 only, thanks to the use of free labour provided by owners and neighbours, and the use of cheaper materials like plastic ultraviolet (UV) protective sheeting and PVC piping.

Cheap but effective, the underground greenhouse is a great way for growers to produce food year-round in colder climates.

(Source)

The post DIY: Build a $300 underground greenhouse for year-round gardening appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.

Watered down, heated, pressurized honey not real at all

Much of the honey hitting supermarket shelves is derived from an ultra filtering procedure that heats honey to high temperatures, forcing the natural substance at high pressure through extremely small filters to remove pollen. In this way, manufacturers conceal the identity of the source of the honey, which is a technique used by the Chinese, who have illegally dumped tons of their honey on the U.S. market for years. The Chinese are responsible for dumping dangerous antibiotics, artificial sweeteners, and leeching copious amounts of heavy metals into imported honey products.

The Food Safety News investigation

After hearing about US grocery stores being flooded with unidentified honey, Food Safety News began an investigation into several outlets that sold foreign honey. They purchased 60 different containers of honey from 10 different states, buying from a wide range of supermarkets. They then sent the honey samples to premier melissopalynologist and professor at Texas A&M University, Vaughn Bryant. What he found was that roughly three fourths of the honey contained no pollen, making it unidentifiable and unsafe. Of that average, he found that:

• 100 percent of Winnie the Pooh sold in Walmart stores had all pollen removed.

• 100 percent of honey from individual packets from KFC and McDonald’s had all pollen removed.

• 77 percent of honey from big box stores like Costco, Sam’s Club, and Target had no traced of pollen.

• 100 percent of honey from drugstores like Walgreen’s and CVS Pharmacy had all the pollen filtered out.

• He did find out, however, that honey purchased from co-ops, farmers markets and stores like Trader Joes contained the full amount of original pollen.

Ultra filtering of pollen has to do with concealing honey’s true source

Mark Jensen, president of the American Honey Producers Association, says that removing all pollen from honey “makes no sense.” He continues, “I don’t know of any US producer that would want to do that. Elimination of all pollen can only be achieved by ultra-filtering and this filtration process does nothing but cost money and diminish the quality of the honey.”

Jensen added that pollen-void honey is most likely Chinese honey that has entered the country illegally and not inspected.

Richard Adee, who produces 7 million pounds of honey each year from multiple states, explains that real honey is valued for its flavor and nutritional value and that this “is what’s being removed during the ultra filtration process.”

He says that, “It’s no secret to anyone in the business that the only reason all the pollen is filtered out is to hide where it initially came from and the fact is that in almost all cases, that is China.”

Most honey packers are worried about what is being imported and what they are pumping into their plastic bears. Much of the honey sold in the US is imported from Asian countries. Two hundred and eight million pounds of honey have been imported over the past 18 months; 60 percent of that comes from Asian countries that typically launder honey illegally for China.

By using in-house private testing, some US manufacturers have found out that their Asian imported honey is watered down with high fructose corn syrup and a myriad of illegal sweeteners and antibiotics.

This is causing many people to seek out local trustworthy supplies of honey, who leave this precious resource in its unadulterated, nutritional form.

Look around and find a local distributor of honey. Real honey is a valuable resource.

Sources for this article include

http://www.foodsafetynews.com

http://www.motherearthnews.com

http://www.foodrenegade.com/your-honey-isnt-honey/

The post Seventy-five percent of honey bought at the supermarket isn’t real honey appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.