Subject: Take A Little Honey For Thy Stomach Sake.
Part 2 of 2. May 2, 2008.
Here are some more things they say can be helped
by the use of honey and Cinnamon.
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HEARING LOSS:
Daily morning and night honey and cinnamon powder
taken in equal parts restore hearing.
The honey used needs to be REAL RAW UNPASTEURIZED
HONEY. If it says PURE honey it is most likely
pasteurized. It is best to only buy honey that says RAW
or UNPASTEURIZED on the label. The difference is that
the enzymes are all heated out of the pasteurized
honey.
Cinnamon and Honey formula for weight loss: This
should be prepared at night before going to bed.
1. Use 1 part cinnamon to 2 parts raw honey. 1/2 tsp
cinnamon to 1 tsp honey is recommended but can use more
or less as long as in the ratio of 1 to 2. --- so 1 tsp
cinnamon to 2 tsp raw honey is ok too as an -----.
2. Boil 1 cup...that is 8 oz of water.
3. Pour water over cinnamon and cover and let it
steep for 1/2 hour..(30 minutes)
4. Add honey now that it has cooled. Never add honey
when it is hot as the heat will destroy the enzymes and
other nutrients in the raw honey.
5. Drink 1/2 of this directly before going to bed.
The other 1/2 should be covered and refrigerated.
6. In the morning drink the other half that you
refirgerated...but do not re-heat it...drink it cold or
at room temp only.
Do not add anything else to this recipe. No lemon, no
lime, no vinegar. It is not necessary to drink it more
time in a day...it is only effective on an empty
stomach and primarily at night.
This works for most people. Inches are lost before
any measurement on the scales. This program will cause
significant inches lost...but you will reach a plateau
and may not lose anymore. This is because the cinnamon
and honey cause a cleansing effect in the digestive
tract and cleans out parasites and other fungus and
bacteria that slow down the digestion...causing a toxic
build up. (Lowers pH) Once this is all cleaned out then
you will most likely have the weight loss slow down.
Other side effects from a cleansing can occur because
of toxins being released...if this occurs, cut back on
how much you use or take a break.
Additionally people re****t increased energy, more ***
drive, and feeling happier/mood enhancer.
It was the accepted practice in Babylon 4,000 years
ago that for a month after the wedding, the bride's
father would supply his son-in-law with all the mead
he could drink. Mead is a honey b-er and because their
calendar was lunar based, this period was called the
honey month ... which we know today as the honeymoon.
Although in Europe and the U.S. cinnamon is most
often associated with sweet dishes, it has broad
culinary uses. For example, in India, cinnamon is never
used with desserts, but is the main ingredient in
curries. In North Africa, not only is cinnamon an
ingredient in Raz-el-Hanout, the flavoring of couscous
and tagines, but appears also in Berber spices. In
Greece, it appears in lamb dishes.
And it is an essential spice in Chinese cuisine.
Ground, it is one of the constituents of five-spice
powder; whole, it is frequently added to flavor braised
dishes.
In the Caribbean, it is in Jerk seasoning. In Mexico,
it appears with chocolate and chili powder in Mole
sauces. In the U.S., it is used in barbecue rubs and
sauces.
Cinnamon is the bark of three bushy evergreen trees
of the laurel (Lauraceae) family. The most fragrant and
delicate cinnamon is obtained from the Cinnamomum
zeylani*** tree native to Sri Lanka (which used to be
called 'Ceylon'), the western coast of India (known as
the Malabar coast), and Burma. Zeylani*** cinnamon is
sometimes called 'true cinnamon' and 'old fa****oned
cinnamon.' But the 'true' part was just advertising
copy for the Dutch East India Company's 17th century
monopoly.
Cinnamon is also derived from the Cinnamomum
loureirii tree native to Indonesia and the Cinnamomum
cassia tree native to China, Vietnam, and Sumatra. The
cinnamon from the loureirii and cassia trees is darker
and more pungent and aromatic than cinnamon from the
zeylani*** tree.
Cassia cinnamon is what most Americans are used to
and is the preferred cinnamon in Southern Europe. So
don't let the term 'true cinnamon' confuse you; cassia
cinnamon is just as true as zeylancium.
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Part 2 of 2.
John Winston. johnfw@[EMAIL PROTECTED]
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