Simple Switch: Raw Honey

Raw Honey

Because of the nutritional benefits and healing properties of raw honey I was compelled to make a switch from regular honey to raw. Unfortunately, I go through honey so quickly that I can't afford the organic variety—but if you suffer from allergies it may be worth the extra bucks for you.

Regular honey is filtered and pasteurized to be more visually appealing on the store shelves and increase the length of time before the honey will crystallize. However, once the honey is heated to such high temperatures, all of the naturally occurring vitamins and minerals are destroyed. 

Did you know that honey was found in King Tut's tomb? And it's still edible!

Some nutrients found in raw honey include:

• vitamins A, C, D, E, and K
• all of the B vitamins
• beta-carotene
• magnesium, iron, iodine, copper, and many more minerals
• protein
• enzymes that aid in digestion

Raw honey can be used for:

• treating viral, fungal, and bacterial infections
• use it on burns, abrasions, and rashes
• relieving coughs, it can soothe sore throats and is an expectorant
• acne, blemishes
• stabilizing blood pressure, balancing sugar levels
• and so much more!

Enjoy the raw honey by:

• drizzling it on your oatmeal or in your yogurt
• making honey butter to go with some whole wheat sunflower bread
• mixing a little in with your homemade almond butter
• topping your toast with a little almond butter, a drizzle of honey, and banana slices
• using it in your salad dressings to add sweetness
• adding it to your tea

I purchase my [somewhat] local raw honey at Safeway—5 lbs. for around $17. 

You can also purchase raw honey on Amazon and Vitacost or here  for a wide selection of raw honey. 

*Never give honey to babies under 1 year of age.*

What ways do you use raw honey?

Simple Switch: Baking Powder

How do your biscuits grow?

It may come as a surprise to you (it did to me) that regular old baking powder contains aluminum (go ahead-check your label) as a leavening agent. 

The good news is it is easy to avoid this extra dose of aluminum simply by buying an aluminum-free brand next time you run out!

I have bought the Rumford brand (at Safeway) and Bob's Red Mill (at Big Lots, weird). 

It costs slightly more but I think it is worth it. I also just read about a new brand called Argo that I definitely want to try!

If you are an avid baker/cook you can read this in depth post all about the differences in baking powders.

David Lebovitz (a professional baker/cooker and cookbook author) recommends switching to aluminum-free baking powder because it will improve the taste of your baked goods.

Baking powder doesn't last forever, if you want to check to see if yours is still good:

• Drop 1 teaspoon baking powder into 1/3 cup of hot water; if it bubbles and fizzes then it's still good!

Over exposure to aluminum could result in skeletal deformities, brain degeneration and damage to the nervous system.