Flax Fibre, why use it and nutritional properties.

You may have heard Omega-3 fatty acids are a must-have, but are you getting enough in your diet? According to experts, probably not.

It’s important we seek quality sources of Omega-3 as it’s one of the few fats that our bodies are unable to produce. Most people are aware walnuts and fish are excellent sources of omega-3’s, but so too are Flaxseeds.

One tablespoon of Green Bay Organic Flax Fibre is nearly half of the European Food Safety Authority’s recommended Omega-3 daily intake (2 grams) and also provides a rich source of protein (33g per 100g) and is gluten-free.

  • Why use it?

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  • Nutritional Profile:
There are many different Flax and all of them have a particular nutritional profile. When you buy such an organic product you need to look at the nutritional information to ensure a product of quality.

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  • Like more than 1,000 of our customer, try it:

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  • Recipes:

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Kamahi Honey with Rosehip

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Green Bay has paired RAW Kamahi Honey (“car-ma-he”) with exquisite, natural Bulgarian Rosehip. The result is a sweet and delicate honey with a slight tartness of flavour that is delicious on scones, toasted or fresh bread and as a natural sweetener for summer-time tea.


Rosehip is an old-fashioned natural remedy for all the family and reputed to be beneficial for the stomach, back pain and arthritis.
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We combined milled rosehip with our RAW Kamahi Honey which comes from the wilderness of New Zealand’s South Island where the native Kamahi tree grows abundantly in the forest canopy. The honeybees gather nectar from the spike of small, creamy white flowers in spring to create this distinct, golden honey.
According to WebMD: http://www.webmd.com/vitamins-supplements/ingredientmono-839-ROSE%20HIP.aspx?activeIngredientId=839&activeIngredientName=ROSE%20HIP
Rose hips are the round portion of the rose flower just below the petals. Rose hips contain the seeds of the rose plant. Dried rose hips and the seeds are used together to make medicine.Fresh rose hips contain a lot of vitamin C, so they share many uses with vitamin C including preventing and treating coldsflu, and vitamin C deficiencies. However, much of the vitamin C in rose hips is destroyed during drying and processing and also declines rapidly during storage. Because of this, many rose hip-derived “natural” vitamin C products have actually been fortified with lab-made vitamin C, but their labels may not always say so.Rose hips are also used for stomach disorders including stomach spasms, stomach acid deficiency, preventing stomach irritation and ulcers, and as a “stomach tonic” for intestinal diseases. They are also used for diarrheaconstipation,gallstonesgallbladder ailments, lower urinary tract and kidney disorders, fluid retention (dropsy or edema), gout, back and leg pain (sciatica), diabeteshigh cholesterolweight losshigh blood pressure, chest ailments, fever, increasing immune function during exhaustion, increasing blood flow in the limbs, increasing urine flow and quenching thirst.

In foods and in manufacturing, rose hips are used for tea, jam, soup, and as a natural source of vitamin C.

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New Raw Manuka Honey 5+ NPA

As you know Manuka Honey pricing is rising at an incredible speed due to the high demands in developing countries, the Gulf and China.

At Green Bay Harvest we looked at a more affordable Manuka Honey, with a smaller activity of 5+ NPA. This honey is aiming more to enjoy a great breakfast and boost your day than a remedy. Manuka Honey to be classify as effective on health needs an activity of 8+ NPA or above (10+ is better).

Click on the image below to go our special landing page (and get Free Delivery for UK mainland)

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You want more information:

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Toxicity – Liver support

Toxicity is an unavoidable aspect of modern life and will affect the working of our bodies and cells. This is evident in the way we feel the day after we have consumed more alcohol than normal, watched a child have a moment of bad behaviour after consuming a packet of  brightly coloured sweets or realising that our ability to eat the same foods we did at 20 is not there any more at 50. For some folk, toxicity shows up in symptoms such as headaches that occur with prolonged exposure to a difficult person or intense electro-magnetic radiation. Like it or not there are toxins in our food, our water and the air we breathe without consuming any ‘bad stuff’.

In the Spring as new growth begins to show in nature, our bodies naturally move away from needing the fats to keep us warm on cold dark days and towards fresher tasting foods.  Whilst there is still little on offer to eat in the garden, during lent,  the Spring solstice on 21st March offers us a particularly good moment to shed some toxicity from the body built up over winter.

For some people giving up coffee and chocolate and drinking more water is enough of a detox; for others a vegan, sugar free, gluten free diet is ideal.  Whether you decide to take up fasting, bikram yoga and coffee enemas or just an extra daily walk around the park, I suggest that alongside any detoxification you do try and increase your intake of chlorophyll relative to other foods. My family are all having a green drink for breakfast during lent (recipe below).

The liver is the primary filter for all of the toxins, both those ingested orally (food/drinks) and emotionally in our bodies. It processes our stress and keeps the body balanced correctly to make all the body systems perform. Fasting conditions (or just a lack of the usual toxins) gives our liver a chance to process the fat cells and extraneous material that builds up over time.

One of the most important naturally produced antioxidants that helps the liver do its job is sodium dismutase. The internal availability of this antioxidant diminishes over time but can be supplemented,especially helpfully during detoxification period.  Green Bay’s green Wheat or Green Barley Grass powder is an easy way of achieving this and can be added easily in a small amount, to a jug of water with the juice of half a lemon and sipped as required. Personally, I like to enhance that the extra water consumed during a detox with a few electrolytes and minerals to increase the take up of nutrients.

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Green Drink:

1/2 small glass apple juice

green leaves/cucumber/apple

1/2 banana, celery stick

Green Bay Green Barley grass powder 1 tsp

 Water to taste.

 Whizz in a jug and drink!

Green-Smoothie

Here’s looking forward to a bouncy start to summer!

Wishing you very good health,

Jo

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Honey and Manuka Honey ‘best before’ date

Our local Cambridge Health food owner has a family home in India where they keep some of their honey for more than four years to use when they get ill. Honey, if pure and well stored, does not go off.  It is said that the honey found in Yuaa and Thuaa‘s tomb (lovely cool dark place) was good, after 3300 years!

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Young Egypt has a well-developed sweet tooth:
The ancient Egyptians were likewise fond of sweets. One of the most remarkable finds ever made by archeologists was a jar of honey, still liquid and still preserving its characteristic scent after 3,300 years, in the tomb of Yuaa and Thuaa, the parents of Queen Tiyi.

(http://ngm.nationalgeographic.com/1923/05/tut-discovery/williams-photography)

237aG_C2724Green Bay’s Manuka honey is of the best quality and packed by careful and caring producers that will ensure its longevity.  The best temperature to store honey is under 5 degrees and in the near dark ( a cupboard is ideal) as light will denature the honey slightly.

The ‘best before’ date that we are obliged by law to put onto the product is a date by which we estimate that the honey, if kept on a shopkeepers shelf in the light, might begin to lose quality.  Over time our honey will increase in activity rating and faster at higher temperatures, however if kept in a temperature over 40 degrees C. will also start to increase the bitter flavours in the honey. The ‘best before’ date on the bottom of the jar is not synonymous with ‘use by date (read article from the UK Government).

From February 2014, we have decided to cream our Manuka honey (article about creamed honey) to prevent the formation of large crystals that naturally occur over time if the honey is kept in a kitchen cupboard. If you do have honey that has crystallised, it is of course fine to gently warm it to melt the crystals and then keep it in the fridge, especially if your kitchen is warm.

Please continue to enjoy your Green Bay honey as the years go by, whenever it was purchased; we are confident that it will be delicious.

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Wheat powder Green Smoothie Recipes, Nutrition and Health Benefits

Green Wheat Leaf which has a pleasant slightly pungent grassy taste has been used as a nutritional supplement for the last 50 years by natural health enthusiasts.

Although a fresh wheat grass shot for some people can be a very intense body experience, the dried Wheat Leaf is gentler on the digestive system. When mixed with different foods as part of a normal diet the opportunity for the body to absorb the excellent range of available nutrients from dried Wheat Leaf is maximised.

It is easy to use and take as you can add it to juices and smoothies or use as a garnish on pasta, rice salads or cereal.

usses of Wheatgrass

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Some Smoothies recipes:

Green Oranges  
Juice of 3 oranges
1 tbs grated ginger
2 teaspoons of wheat powder
Serve with mint

Apple/Carrot Delight
3 carrots
2 apples
2 teaspoons of wheat powder
Ginger optional

Cleanser Special
3 carrots
1/2 beetroot
2 celery sticks
1/2 lemon
2 teaspoons of wheat powder
Small handful of parsley and/or mint

Fresh start cleanser
2 tea spoon of wheat powder Followed by:
2 carrots
2 apples
1 stalk celery
1 thin slice beetroot (finger size)
¼ medium size cucumber
1 small piece ginger (10 cent piece)
Try this recipe every day first thing in the morning for two weeks and feel the difference!

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Manuka Honey Lozenges

Manuka honey is well known for its powerful anti-bacterial and anti-microbial properties as many recent clinical studies from universities and research institutes around the world have demonstrated. It is these properties that make manuka honey unique amongst other honeys and allow it to aid in the soothing of and recovery from a sore throat and cough and to maintain good oral hygiene.

HS RangeGreen Bay Original Honeysuckers are the world’s first lozenges with up to 90% manuka honey and specifically created to provide the most convenient way of benefiting from the goodness of one of nature’s revered healing foods without the inconvenience of having to carry around a sticky jar of honey.

Each lozenge provides a pre-determined measure of honey and, most important for soothing sore throats and oral hygiene, it ensures the infected areas have a prolonged contact with manuka honey through sucking the lozenge for the minimum recommended period of 5 minutes. They were specifically created to provide the most convenient way of benefiting from the goodness of one of nature’s revered healing foods without the inconvenience of having to carry around a sticky jar of honey.

Popular with singers, frequent travellers and Mum’s, Honeysuckers from Green Bay are from New Zealand. They are dried using a unique patent-pending production process that ensures the honey retains all of its well documented health-maintaining properties. Honeysuckers contain no additives, stabilizers, man made chemicals or refined sugar that are often present in medicated sweets.

Pilot research study suggests manuka honey to be effective in oral hygiene. 

The results from a small in-vivo pilot study showed that by taking manuka honey in a solid form, plaque and the number of bleeding sites around the gums (an indicator of gingivitis) were reduced by a statistically significant amount, in a group of 30 subjects. The research team postulated that manuka honey’s anti-inflammatory action working in conjunction with its well documented anti-bacterial action (which reduces the quantity of supragingival plaque – the plaque that causes gingivitis) is what made manuka honey so effective in this trial. Although the results were encouraging and statistically significant, a more substantive trial is now required to prove this hypothesis.

The study, which was published in the peer reviewed Journal of The International Academy of Periodontology (2004), was conducted by the School of Dentistry at the University of Otago in New Zealand and Peter Molan, the world leading research professor in manuka honey, from the University of Waikato.

Research paper accessible here:

http://www.researchgate.net/publication/8580567_The_effects_of_manuka_honey_on_plaque_and_gingivitis_a_pilot_study?ev=pub_cit

Green Bay Manuka Honeysuckers range includes four delicious flavours:

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Lemon, Red Superfruits, Blackcurrant and Echinacea & Propolis. They are available in more than 650 independent health food shops, farm shops and delis in the UK and Ireland. Or they can be bought direct from Green Bay via its website:

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Manuka Honey Activity Rating

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Manuka Honey – What does UMF mean?

UMF® in an acronym for ‘Unique Manuka Factor’ and is an antibacterial property which is present in Active Manuka Honey. UMF® is a floral property that comes from the nectar of Manuka flowers and has been found to possess extraordinary healing powers. This antibacterial activity is not present in any other type of honey.

What does NPA mean?

Stands for ‘Non Peroxide Activity’. We use this because this is the terminology that is actually used on the lab certificates of analysis we obtain to rate each jar of honey. NPA isn’t a registered trade mark which means Green Bay does not pay marketing royalties for the use of industry trade marks – the cost of which is then passed to the consumer.

 Genuine Manuka Honey is tested and rated for its antibacterial potency. Green Bay Harvest obtains a lab certificate for all its Manuka Honey. The lab certificate actually uses the scientific and generic (i.e. noncommercialised) terms ‘Peroxide Activity’ and ‘Non Peroxide Activity’ which is why Green Bay Harvest use the exact same terminology. Green Bay uses only the NPA score to rate its honey. The UMF® rating and all the other trade marked terms use the same (NPA) Non Peroxide Activity score of the honey from the lab certificate.

 It is generally accepted that Manuka Honey with a UMF® or NPA rating of 10 or higher is appropriate for therapeutic use. The higher the UMF® (i.e. the NPA rating), the higher the antibacterial activity although there is an upper limit – typically about 15+ to the naturally occurring activity level of the honey when it is harvested fresh from the hive.

Can you trust the rating?

We are family business, and as owners we work directly in the business. We keep bees ourselves. We have an office and warehouse in Christchurch, New Zealand where all our buying is centralised with a long standing network of bee keepers and lab technicians whom we know personally and trust. All our Manuka Honey can be traced back to a lab certificate which has been issued by an ISO 9001 certified laboratory.

Why NPA is so important?

Research about the therapeutic benefits of Manuka Honey is based on the presence of NPA (Non Peroxide Activity) i.e. compounds in the honey that are bio-active and are attributable to the unique floral source of the honey – the Manuka bush (Leptospermum scoparium) which is unique to New Zealand and commonly known as the Tea Tree.
The rating and the lab tests that support it specifically exclude the Peroxide Activity, as to a great or lesser degree all honeys naturally contain Peroxide Activity.

Non Peroxide Activity vs. Peroxide Activity? 10+ badges

Peroxide Activity has mild anti-bacterial property however companies add the NPA & the Peroxide Activity which has mild therapeutic benefits together to achieve a higher score, not all Manuka Honey has NPA!
There are two golden rules that are simple to follow and will limit the risk of purchasing the Manuka Honey which is best value and best suited for your needs:

1. Don’t go too high – If you see Manuka Honey for sale with a high activity score (NPA above 15+) you should ask to see the lab certificate for the honey and check that the peroxide activity hasn’t been combined with the NPA rating.
Also remember to inspect the honey to see if it has a dark brown color and tastes or smells slightly burnt or caramelized. If it is, it’s possible the honey is quite old or has been heated or ‘cooked’ to artificially increase the NPA rating and save a penny on packing yields. When honey is cooked it becomes denatured, the live enzymes are destroyed and levels of a compound called HMF which is mildly toxic in high quantities is increased in the honey. EU law requires HMF levels of honey to be below 40 mg / kg but the reality is that honey is rarely tested for HMF by government agencies so ‘cooked’ honey often goes undetected.

2. Don’t go too low – Remember that all clinical and academic research into Manuka Honey has shown that even if genuine, Honey with an activity score below 8+ has no proven therapeutic benefits. Manuka Honey with low activity is perfect as a breakfast honey and will still have the distinctive manuka taste but don’t ascribe the amazing stories about Manuka Honey that abound in the media to Manuka Honey with low ratings. The goldilocks number of Manuka Honey – All the amazing research about Manuka Honey has been conducted with 10+ Manuka Honey or above. The ‘goldilocks’ activity score is 10+ to 15+.

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Green Bay has never sold Manuka Honey outside this range for the reasons above.

All Our Manuka Honey is backed by our Quality Assurance promise – 100% New Zealand Active Manuka Honey; Genuine Certified Non Peroxide Activity (NPA), unpasteurised, not fine filtered and taste tested.
The variation occurs in that the levels of activity in Manuka Honey was reported in a publication (Allen, K.L, Molan, P.C. and Reid, G.M, 1991. A survey of Antibacterial Activity of some New Zealand Honey’s, journal of pharmacy & pharmacology 43, 817-822), where it was noted that the present survey has shown not all samples said to be Manuka Honey can be relied upon to provide this antibacterial activity.

Interesting Facts:-

  • Taking 2 teaspoons of Manuka Honey 5+ is not the same as taking 1 teaspoon of 10+. The activity levels are not addictive.
  • Not all Manuka Honey has Non Peroxide Activity.
  • Some Manuka Honey ratings may be misleading or incorrectly marked by marketers who are not familiar with the clinical research or do not interpret the scores on the laboratory analysis report correctly.
  • There is not clinical or academic research to prove that Manuka Honey with a NPA score less than 8+ has any of the therapeutic effects associated with Manuka Honey with high NPA scores.
  • Not all Manuka Honey has clinically proven anti-bacterial and anti-inflammatory properties.
  • There are no Manuka Bees. Most of the honey bees in the world are actually Italian! Manuka Honey is made from normal honey bees who use nectar from the Manuka Flower to make their honey.
  • Some Manuka Honeys on the market have extremely high Activity Scores because the Peroxide Activity and the Non Peroxide Activity ratings have been combined.
  • Just like some people assume expensive wine is always better than another bottle with a lower price, most people assume that the higher the activity score on the label, the more they should expect to pay for their Manuka Honey and the better it will be for their health.
  • Many consumers are used to buying a Manuka Honey by the activity number and simply assume the score relates to the Non Peroxide Activity.

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Buyer’s Guide to Manuka Honey

What You Need to Know:

1. Definition of Non-Peroxide Activity (NPA) Manuka Honey
2. The assay number: 5+, 10+, 12+, 16+ etc
3. Brand Standards measuring and certifying NPA: UMF, MGO, MGS
4. A buyer’s guide to identifying Genuine (NPA) Manuka Honey and assessing its quality.
5. Other ‘bio-active’ properties of manuka honey and other honeys in New Zealand and around the world.
6. The health properties of Genuine Manuka Honey

1. Definition of Non-Peroxide Activity (NPA) Manuka Honey

Defining ‘active manuka honey’ is a major consumer issue and it is not easily resolved: you need to understand that ‘manuka’ is not just one honey and one health functionality. And then, as an informed customer or consumer you can make your purchasing decision accordingly.
New Zealand Manuka honey is an icon of New Zealand and an icon of healthful honeys globally. The awareness of a special activity in New Zealand Manuka honeyuniversity_waiko came about from the pioneering work of Professor Peter Molan MBE at the NZ Honey Research Unit at Waikato University in the late 1970’s and 1980’s. That pioneering research has continued to this day. Professor Molan and his team identified a bioactivity in some Manuka honeys that was not based on hydrogen peroxide:
All honeys kill some bacteria in some circumstances, and virtually all honeys kill bacteria through making hydrogen peroxide.
But some Manuka honeys retain a special antibacterial activity even when their hydrogen peroxide-making ability has been neutralized.
It is the antibacterial activity in this original discovery that has since been found to kill drug-resistant superbugs and even be effective through layers of skin. Its also the unique activity that was used in the initial stomach ulcer research.
Professor Molan named these honeys ‘active manuka’ but because the word ‘active’ could be rightfully applied to all honeys Professor Molan worked with the NZ Manuka industry to develop the phrase ‘unique manuka activity’ and the trademark ‘UMF®’.13+ Manuka Honey 340g Low Res
Some companies use the UMF trademark, one company uses the trademark MGO, and in 2009 Professor Molan agreed for his own name to be used for honeys with the “original manuka activity” under a new Brand Standard for honeys: The Molan Gold Standard. In addition some other companies use a general description and the consumer should establish if it is the “original non-peroxide activity” those companies are referring to with the words ‘active’ or ‘total activity’ if NPA-manuka is what the consumer believes he/she is paying for.

2. The assay number: 5+, 10+, 12+, 16+ etc

When Professor Molan tested the manuka honeys he used the internationally recognised method of measuring the surface area kill-zone of a sample of honey dropped onto a plate of bacteria.
The size of the kill-zone is compared to what phenolic acid would achieve.
Phenolic acid is a common industrial antiseptic.
So a measure of ‘12+’ means the honey was comparable to a 12% solution of phenolic acid: this is known as the phenol assay.
To understand the potency of that: an industrial strength solution of phenolic acid is 4% (4+) and that will kill all bacteria but also harm skin tissue: whereas manuka honey with a 20% (20+) potency has been used to treat eye infection and if 20+ phenolic acid had been used it would have caused blindness.

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The bioassay method used by Professor Molan was a simple laboratory test and not initially intended for a complex task such as measuring differences between honeys.
The method has been adapted over the years and still remains the benchmark: but it can produce a variable reading. Companies usually pack over-strength to ensure they meet the label claim.

3.Brand Standards measuring and certifying NPA: UMF, MGO, MGS

Official Brand Standards if correctly enforced offer the consumer confidence that the honey is true to label and contains Non Peroixde Activity on which the scientific findings are based.
All of the standards rely on a laboratory certificate assaying the Non Peroxide Activity of a sample and that the honey producer/ marketer has sampled accurately and batched the honey following a packing methodology that ensures the honey has not separated.

Manuka Honey Ratings Explained

4. Identifying Genuine (NPA) Manuka Honey and assessing its quality.

High levels of NPA is one parameter – but remember that the research trials of Manuka Honey are based on samples of NPA level of 10+ or higher. Equally, natural NPA levels of 25+ or higher are rare and improbable and probably the result of (artificial heating of the honey to boost NPA scores). NB this also raises HMF levels or combining PA and NPA values of the honey thus giving a higher activity level which doesn’t correlate with the activity levels quoted in the studies.
Most honey is also tested for HMF, moisture content (typically 19-21% for manuka) and pollen content Pollen counts (absolute and relative counts) are often very low in genuine manuka as it produces small amounts of pollen and the nectar is more easily available to the bees. Conversely, a Kanuka, a close relative of Manuka and also a native shrub of New Zealand, produces very high amounts of pollen. Some Manuka honey has low or absolutely no Non Peroxide Activity whatsoever so evidence of a test is vital.
Organic standards cover wider quality parameters – e.g. heating Some brands set higher standards than the minimum standards required by food health and safety and trading standards bodies in country and even some organic standards. See Green Bay quality promise here:

Taste – Flavour notes of Malt, caramel and damp Earth
Texture – thixotropic, crystalizing into large crystals
Colour – golden, turning light brown in the jar after packing. Dark brown Manuka honey may have been articificially heated to increase activity.

Although there is increasing scrutiny and cross-checking of minimum quality across more of the supply chain, there are numerous possibilities for unscrupulous producers, packers and marketeers to evade the standards. Consumers and trade customers paying for and relying on the well documented health benefits of genuine manuka honey are advised to buy from a brand they trust absolutley for integrity of business practices and knowledge of honey and production practices.
Reputable brands should be able to provide evidence in the form of source documents from impartial and professional third parties (e.g. lab reports) of quality parameters of a batch from which a given consumer unit has been packed.

5. Other ‘bio-active’ properties of manuka honey and other honeys in New
Zealand and around the world.

Professor Molan’s early research identified antioxidant and anti-inflammatory activities in some honeys that were separate to the original manuka antibacterial activity.
This is research still in progress and shows exceptional promise for consumer health values.
The NZ Honey Research Unit and Waikato University has identified that some New Zealand honeys have a unique preemptive iron chelating antioxidant value and others a strong free radical scavenging antioxidant value.
The relationship between these values and the original manuka activity is still not known for certain.
It is also uncertain how the original manuka activity works inside the human body. There is very good evidence to show it does have a positive effect but the science is still incomplete as to how and why.
For this reason, New Zealand native bush honeys and manuka honeys without the non-peroxide activity still look certain to still have special health and wellness values for their antioxidant and anti-inflammatory effect.
The Research Unit has prioritized research into these areas and the licence fees paid for the Molan Gold Standard goes towards this research.

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