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.
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
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:
- Like more than 1,000 of our customer, try it:
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.
In foods and in manufacturing, rose hips are used for tea, jam, soup, and as a natural source of vitamin C.
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!
1.Jo’s Green Smoothie.
MAKES: 2-3 servings
Kale – 3 leaves without stalkes
1/2 cup of apple juice
1/2 cup of water
1 teaspoon of maca powder
1 pinch of organic fine kelp
1/2 banana or other sweet fruits
1 hand full of salad leaves
Add Manuka Honey if required
Whiz all the ingredients & dilute with water to taste.
2.Almond French Toast Hearts with Almond Butter
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
MAKES: 4 servings
12 slices of bread
1/2 cup milk
5 tbsp of Manuka Honey
1/2 tsp almond extract
2 tbsps butter
fresh raspberries (or slices strawberries for garnish)
Manuka Honey (for serving)
1/2 cup butter (softened)
1/2 tsp almond extract (topping)
Cut bread slices into heart shapes. You can use a large, almost 4 inch heart, cookie cutter or cut your own heart shape with kitchen shears. Use trimmings for another purpose.
In a shallow bowl, whisk together eggs, milk, and 1/2 tsp almond extract (up to your taste).
In large skillet, melt 2 Tbsp butter. Dip both sides of each bread heart into the egg mixture and place on the hot skillet. Cook each side for 2-3 minutes until golden brown.
For the almond butter – in a small bowl, blend together the ½ cup butter, 2 Tbsp of Manuka Honey and ½ tsp almond extract.
Serve cooked french toast with the almond butter along with fresh raspberries or strawberry slices. Drizzle with Manuka Honey. Serves 5-6.
3.Bacon and Cheese Egg Muffin Cups
MAKES: 6 servings (6 eggs)
Muffin Tin (by 6)
6 slices of bacon, not microwaved, just right out of the pan or grill
1/2 Cup shredded cheddar cheese
6 large eggs
Pinches of kosher salt and fresh cracked black pepper
1. Preheat oven to 350 degrees F. Press English muffins carefully into bottom of a 6 cup muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through.
2. Remove and let cool for 5 minutes before removing from muffin tin. Serve.
4.Jo’s Birches Muesli
MAKES: 1 bowl
1 cup apple juice
2 cups organic oats
1 cup creamy yoghurt or rice milk
2/5 cup of nuts roughly chopped (hazelnuts/almonds/walnuts)
1/2 teaspoon of cinnamon
1 teaspoon of Manuka Honey
1/4 cup of Flax fibre
- 1 cup coarse grated apple/pear
Soak all the ingredients (except the apple/pear) in a bowl overnight on the fridge
Add the cup of apples or pears before serving with berries.
- Place bread in a large bowl and set aside.
- Mix cream, eggs, Manuka Honey, (brandy) and salt in a blender. Pour over bread slices.
- Cover with plastic wrap and refrigerate overnight, turning once to ensure proper absorption.
- Preheat oven to 350º F. Heat large oven proof saute pan over medium-high heat and add butter. When foam subsides, put soaked bread in pan and cook on one side, 5 minutes. Turn and place in oven, 10 to 15 minutes, until cooked through and custardy in the middle.
- Add Honey on the top.
Have a great breakfast!
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!
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.
Green 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.
Many of you heard about the the problem of Fake Manuka Honey on the market and we wanted to give you and summary of what happened:
The New Zealand Food Safety Minister Nikki Kaye told Radio New Zealand that an international standard was needed for New Zealand’s distinctive manuka honey, which is prized for its allegedly unique health properties and sells at a premium around the world.
But the United Kingdom Food Standards Agency has issued a warning about misleading claims made on jars of some honey products, and New Zealand honey exporters say more manuka honey is being sold worldwide than New Zealand produces. The main honey suppliers’ organisation in New Zealand believes 1,700 tons of manuka honey are produced there every year, but 1,800 tons are being sold in the UK alone.
And they estimated that 10,000 tons of what is supposed to be manuka honey are sold around the globe, suggesting that consumers are paying premium-level prices for misleading products.
Kaye said she understood a meeting was being held this week between honey industry representatives and officials, and the Ministry for Primary Industries hoped to release the resulting guideline label standard over the next month.
The warnings from Britain about fake New Zealand manuka honey was more bad news for New Zealand’s brand reputation.
The Ministry for Primary Industries had failed to step in when the industry acknowledged New Zealand was selling more manuka honey than it produced, Labor primary industries spokesperson Damien O’Connor said in a statement.
Labor and the opposition Green Party called for the certified testing of manuka honey in government certified laboratories.
“The solution to this recent issue is to set government regulations for manuka honey to be exported in properly labeled retail packs that have been through government certified testing,” Green Party agriculture spokesperson Steffan Browning said in a statement.
Ms Kaye said it needed to be done right because there was a huge opportunity for honey producers.
“People do want manuka honey and if we can get that label right then there is a huge opportunity to grow the industry.”
Minister announces manuka honey consultation
Food Safety Minister Nikki Kaye announced consultation has begun to define manuka honey to enable truth in labelling.
“The Ministry for Primary Industries (MPI) will be asking the honey industry, scientists and other interested stakeholders for their say through this consultation process,” Ms Kaye says.
“The New Zealand honey industry has been working for many years to come up with an accurate way to label, market and brand manuka honey and unfortunately has been unable to reach consensus. There is no international standard for a definition of manuka honey.
“Recently, the authenticity of some New Zealand manuka honey has been queried in overseas markets. This puts the integrity of our country’s export reputation at risk and so steps need to be taken to ensure consumer confidence.
“It is important that New Zealand manuka honey label claims are correct and can be substantiated by science.”
The consultation document can be downloaded here: 2013-38-Proposals for NZ Manuka Honey Claims (1)
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.
Some Smoothies recipes:
Juice of 3 oranges
1 tbs grated ginger
2 teaspoons of wheat powder
Serve with mint
2 teaspoons of wheat powder
2 celery sticks
2 teaspoons of wheat powder
Small handful of parsley and/or mint
Fresh start cleanser
2 tea spoon of wheat powder Followed by:
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!
Oesophagus ulcers are a typical addition to a lot of gastric problems such as acid reflux and Gastrooesophageal reflux disease (GERD). An outstanding natural therapy for oesophageal ulcers that is providing some astonishing results is Active Manuka honey because of the its exceptional soothing and calming properties as well as its powerful antibacterial components.
Although most of the time, oesophagus ulcers are brought on by GERD, they can also be caused by infections, surgical procedures, excessive vomiting or certain viruses. Infectious oesophagus ulcers mainly occur in patients with a weak immune system.
Symptoms may include: Difficulties swallowing or painful swallowing, Indigestion, Sickness, Vomiting, Abdominal Pain, Weight Loss or Excessive Coughing. In prolonged cases the oesophagus can narrow making swallowing difficult and excruciating causing what will be recognized as a Barret Ulcer.
Dependant on the cause will dictate how this is actually treated obviously if it is caused by acid reflux disease it would make sense that the cause is treated accordingly to attain a quick remedy. Manuka Honey is being more commonly used as a treatment and according to scientists, over a period of time it will resolve the issue and forestall any outcome of a recurrence. Manuka Honey can be used as an all round cure as it should eventually treat the acid reflux, settle the stomach for sickness as well assisting within the healing of the ulcer.
As well as Manuka Honey, Green Bay offer an apple cider vinegar with Manuka Honey. This ACV contains all the healing properties of manuka honey and together with the enzyme rich apple cider vinegar it has been employed for years to help relieve indigestion, diarrhoea, ulcers and even mild food poisoning.
How to take Active Manuka Honey for Oesophagus Ulcer Relief
Simply take one teaspoon of Manuka honey on a small piece of bread before the meals also before bedtime. It is important to take the Active Manuka honey on anything (like bread) to move it towards the lower part of the oesophagus, right between the stomach and the oesophagus. That way it stays concentrated and is not dissolved in the blood stream before it gets to the point where it is needed. Active Manuka Honey coats the oesophagus and protects it from irritation from acids.
In severe cases, try to take also 1 teaspoon following the meals or whenever you are feeling the pain.