Honey is art – nature is a gift!

Personally, I share in the belief that life is art and it’s our creative drive that moves the heart to act and create in the world. At Green Bay, we follow this belief by making all efforts to understand the creativity that goes into producing truly nourishing food and especially beautiful honey. I think that all food is best enjoyed close to the source but in our far from pure world it is often the quality of the environment that affects the finer aspects of a good honey. For this reason, we spend time to research and get to know our honey suppliers to ensure that the products we sell are the best of what nature has to offer in it and not a version of this diluted by man made additions and commercial interests.

Bees coming back home

Bees coming back home

Close up view of the working bees on honeycells. honey comb and a bee working


Manuka Honey apiarist

John Glass with our Apiarist in NZ

John Glass with our Manuka Honey apiarist in NZ

John Glass with our Manuka Honey apiarist in NZ

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Back to School, healthy guide to start on the right foot

The start of the new academic year is upon us.  Whether your summer was relaxing or frenetic the dwindling heat of summer coupled with the challenges of a new timetable and a spike of social activity can tax the sense of well-being all too quickly.

For those teen/post teens in my family these are the things I encourage them to pay attention to in order to maintain that feel good factor of summer.

Start each day with a glass of fresh water!

by winnond on freedigitalphotos.net

Acid/alkali balance – meat and fish, sugar, diary produce and processed carbohydrates make up a very large part of the average young persons diet.  If your breath, feet or body odour is noticeable and you haven’t been working out, the chances are that your system is too acidic. This is easily rectifiable by eating lots more greens, 2 daily tablespoons of Apple Cider vinegar with honey or a dessert spoon of green barley powder in juice (I have juice of half a fresh lemon) with water twice a day.  The vitamin C will help you to keep on top cell repairing condition too.

2012-UK-Product-Shot-GBH-GG-B-125     Greenbay ACV small-recut

Avoid the slippery slope of very regular sugar consumption. To do this means eating protein and vegetable rich meals three times a day.  for extra protein add seeds (including flax fibre) and nuts to breakfast and salads, and unsaturated oils – fish oil, olive oil, coconut oil- onto bread or veg to nourish the brain cells. Try to restrict sugars to after meals on certain days of the week.

Habits – the human body responds very well to following natural rhythms that are common to us all. Energetic cycles in the day mean that different organs of the body are recharging at different times of the day.  Breakfast is best eaten between 7- 9 am, keep clear of fats for morning break when the gall bladder is recharging, finish eating before 9pm to allow for a clear regeneration of the whole cycle of organs in the system. This will also help stabilise the blood sugar in the day.

by Serge Bertasius on freedigitalphoto.net

by Serge Bertasius on freedigitalphoto.net

Waking up at a regular time really helps to maintain a clear head and sleep ins should be reserved for illness. (Though I have to admit to being defeated regularly on getting my teenager out of bed).

by stockimages on freedigitalphotos.net

Up your sleeve…. have a packet of Manuka Honeysuckers on hand for those days when your throat feels dry or you feel in need of a boost. A reassuring treat to get you feeling at par again with an immune boost alongside some anti bacterial punch.


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Research on Combating Free Radical Damage, Blackcurrant and Honey


Reactive Oxygen Species (ROS) such as peroxide and superoxide are an inevitable part of our body’s metabolism; they can cause oxidative damage in the body which is a major cause of chronic inflammation and a wide variety of disease conditions.

“The most pressing human health issue is oxidative stress caused by physical and mental stress.”

Prof Peter Molan MBE of the renowned New Zealand honey research unit.

Antioxidants are known to play an important role in combating the oxidative damage ROS causes in the body.   The most familiar way in which antioxidants protect human cells is through scavenging for free radicals.  However, recent studies have shown that in some cases antioxidants are ineffective in preventing oxidation and have focussed on other mechanisms by which antioxidants provide protection.

Ferrous ions which are free or poorly bonded are known to initiate the formation of free radicals.  Put more simply, too much free iron in the body is also thought to lead to oxidative damage to cells, as seen in diseases such as type II diabetes, atherosclerosis and liver disease.   This process whereby hydrogen peroxide reacts with free iron leading to damaging radicals is called the Fenton reaction.

What are needed, therefore, are iron-binding antioxidants which can contain excess iron so that it is unable to participate in forming free radicals. Such antioxidants are likely to be more effective, too, than those that simply scavenge for free radicals as they can pre-empt free radical formation rather than attempting to clear free radicals once they are active.

Picture by Daniel Jolivet (Flickr)

Picture by Daniel Jolivet (Flickr)

Dr Peter Molan and Helene L Brangoulo looked at various foodstuffs known to be rich in antioxidants – blackcurrant puree, thyme, honeydew and Rewarewa honeys, red wine and orange juice – in order to measure their iron-binding antioxidant capacity.  Their experiment simulated oxidative damage to membrane lipids and low density lipoproteins which occur when free iron is present.

The blackcurrants, honeydew honey and red wine were all found to be effective at preventing lipid breakdown by containing ferrous ions.  It is thought that the flavonoids in honeydew and blackcurrant may be providing this protection, as bioflavonoids have been seen to help clear excess iron in mice.  Flavones, isoflavones, catechins, tannins and anthocyanidins are all flavonoids which may chelate iron.

 Molan also compared the antioxidant effect of iron sequestration with the more usual measurement of free radical scavenging.  He discovered that orange juice and thyme honey offered no protection against the Fenton reaction, although the thyme honey was more than 3 times as active as other honeys as a free radical scavenger.

If ferrous ions are present and uncontrolled, Molan’s assay found that the rate of oxidative damage was 25 times greater than it would be without the excess free iron.  Also, when vitamin C is added to ferrous ions, oxidation may actually increase, so that it becomes a pro-oxidant rather than an antioxidant.

Disorders that may be related to poor iron metabolism include metabolic syndrome, inflammatory conditions such as psoriasis and asthma, and pre-eclampsia.  It is well known that high iron levels can be a factor in coronary artery disease, which may lead to heart attack; iron is also found in atherosclerotic lesions.  It is strongly implicated in a variety of neurodegenerative diseases and has been found in the plaques characteristic of Alzheimer’s disease.

Low iron blood levels are common in cases of rheumatoid arthritis, but high levels are found in the synovial fluid of arthritic joints, so it seems likely that faulty iron metabolism plays a part in the condition.  It is also thought that inadequately controlled iron metabolism may accelerate the ageing process.

Clearly we need antioxidants which can both scavenge free radicals and bind up excess iron and it seems that honey and blackcurrant may offer both kinds of protection.

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Organic VS Non Organic

(Article from Soil Association).

According to Carlo Leifert, professor of ecological agriculture at Newcastle University who led the study, “The organic versus non-organic debate has rumbled on for decades now but the evidence from this study is overwhelming – that organic food is high in antioxidants and lower in toxic metals and pesticides.”

Clear differences between organic and non-organic food
Organic food has more of the antioxidant compounds linked to better health and lower levels of toxic metals and pesticides, according to the most comprehensive scientific analysis from a team at the University of Newcastle at team, led by Prof Carlo Leifert. The international scientific team behind the new work suggests that switching from regular to organic fruit and vegetables could give the same benefits as adding one or two portions of the “five a day” currently recommended. Helen Browning, Soil Association Chief Executive commented: “The crucially important thing about this research is that it shatters the myth that how we farm does not affect the quality of the food we eat. This research backs up what people think about organic food. In other countries there has long been much higher levels of support and acceptance of the benefits of organic food and farming. We hope these findings will bring the UK in line with the rest of Europe.”
The Guardian (11 July 2014)
New study finds significant nutritional differences between organic and non-organic food Countryfile Online (11 July 2014)
New study shows clear differences between organic and non-organic food The Daily Telegraph (11 July 2014)
New study shows clear differences between organic and non-organic food The Independant (11 July 2014)
Study of organic crops finds fewer pesticides and more antioxidants The New York Times (11 July 2014)
Switching to organic equivalent to getting up to two extra five-a-day portionsNatural Products Online (11 July 2014)
Will eating organic food make you healthier? The Guardian (11 July 2014)
Study sparks organic foods debate BBC News (11 July 2014)
Study finds organic produce is more nutritious Nature.com (11 July 2014)
Organic Choices are more Nutritious and Possibly Healthier Science World Report (13 July 2014)
Study of organic crops finds more antioxidants Good food (14 July 2014)
Study: Organic food has more antioxidants, less pesticide residue Huffington Post (12 July 2014)
Study: Organic produce has fewer pesticides, more antioxidants Time Magazine(12 July 2014)
Clear differences between organic and non-organic food, study finds The Times of India (12 July 2014)
Major study documents benefits of organic farming Washington State University News (11 July 2014)
Read our full press comment here



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Breakfast and smoothies Recipes using Flax Fibre

We saved you some time and added some of the best recipes we found on the web:




  • ½ cup rolled oats OR quick oats
  • ⅔ cup water
  • ½ cup lowfat vanilla yogurt
  • 1 tablespoon Green Bay Flax Fibre
  • 1 baby pinch of salt
  • blueberries, pecans, brown sugar, and other goodies for topping
  1. In an individual food storage container, add the ingredients in the order listed (except for toppings). Do not stir. Refrigerate overnight.
  2. In the morning, stir up the mixture; it should be thick and the oats should be completely soft. Add the toppings of your choice. Repeat forever.
The different varieties of oats affect the texture, so if you like a thicker, chewier texture go for rolled oats and if you prefer something softer and creamier, go for quick cooking oats.
All Explanations here: http://pinchofyum.com/flax-blueberry-vanilla-overnight-oats#_a5y_p=1268844

Makes: About 3 cups for 2, 1 1/2-cup servings

Active Time: 

Total Time: 


  • 2 cups peach slices (without the outer skin)
  • 1 cup carrot juice
  • 1 cup orange juice (or 3 oranges without the outer skin)
  • 2 tablespoons Green Bay Flax Fibres
  • 1 tablespoon chopped fresh ginger


Combine peaches, carrot juice, orange juice (or oranges), flaxseed and ginger in blender; blend until smooth (can add unsweetened Almond milk as desire if too thick texture). Serve immediately.



  • 1 cup blueberries, frozen
  • 1 Tablespoon flax seed, ground
  • Handful of spinach
  • 1/4 cup full-fat Greek yogurt, I used vanilla
  • 1 cup coconut milk (I used Silk, unsweetened) or any kind of milk


  1. Place all ingredients in a blender or magic bullet. Mix until smooth.
All the recipe here: http://fitfoodiefinds.com/2014/06/blueberry-flax-superfood-smoothie/#_a5y_p=1913732

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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?


  • 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.



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



  • Recipes:

Click for smoothies and breakfast

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Kamahi Honey with Rosehip


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.

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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Barley and Wheat Power

Plant Power in Small Packages
When we talk about “green foods,” we’re referring to a group of foods that includes young cereal grasses like barley grass and wheatgrass, as well a blue-green algae known as BGA. Nutritionally, they are close cousins to dark green leafy vegetables, but offer far greater levels of “nutrient density.” In other words, an ounce of these concentrated green foods contains much more of the beneficial phytonutrients found in an ounce of green vegetables.

The results of many experimental studies show that green foods have marked beneficial effects on cholesterol, blood pressure, immune response and cancer prevention. These effects are attributed in part to their high concentrations of chlorophyll.

Chlorophyll, the phytochemical that gives leaves, plants and algae their green hues, is the plant equivalent of the oxygen-carrying red pigment hemoglobin in red blood cells. Dietary chlorophyll inhibits disease bacteria and exerts therapeutic effects on bad breath and internal odors.

Wheat and Barley Grasses
Young cereal grasses—especially wheat and barley grass—are distinguished by their brilliant emerald green hues. Before World War II, …

Continue reading here: From Dr Perricone, http://www.oprah.com/health/Barley-Grass-Wheatgrass-and-Green-Foods-Superfood-No-6

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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)


You want more information:



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Blackcurrant Honey

This beautifully unusual honey comes to you from a dedicated honey producer near Christchurch, in the south island of New Zealand.


This honey has been collected from the bees during the flowering of the bushes on the blackcurrant farm. Below are a picture of the beautiful Blackcurrant flowers:


It is a small, responsibly managed farm that produces some of New Zealands best blackcurrants full of antioixidants and phytonutrients. The honey has a distinctly fruity taste and a surprisingly delicious sour note. With a vanilla white colour and a beautifully thick texture we loved this honey and found it to be very morish.

Why not try some for yourself today!

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