About a year after I started adding a half teaspoon of beautiful, local, raw, unpasteurized honey to my morning cup of coffee, apiarist Tammy Lloyd, of The Hive & Hearthstone in Napanee, asked me how my seasonal allergies were going.
I had to think. “Funny thing,” I said, “I don’t remember suffering this year. That’s strange.”
It was true. I had gone through an entire summer season without my usual pollen allergies. Without the itchy, watering eyes, sniffling, and complaining.
“What’s with that?” I asked her.
“Raw honey,” she said. “Even a tiny daily amount of raw, local honey can reduce seasonal allergy symptoms.”
Turns out that there’s enough pollen in raw, unpasteurized honey to help de-sensitize many people with pollen allergies. The trick is to eat honey that comes from colonies as close to where you live as possible.
That was it – I was hooked. Now I’m never without raw local honey. Not only is it useful for alleviating my allergy symptoms, it’s also delicious, and yet another way to support a stronger local food community. Honey is a wonder food – high in antioxidants that are linked to better heart health. Plus, it has antibacterial, antiviral, and probiotic properties and is one of the only foods that never spoils. You can stockpile honey to your heart’s content.