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Natural first aid for bee stings

Last weekend, my 36-year old sister got stung by a bee. It was in my house, of all places, where a bee had landed on the back of a chair as we were going in and out to a block party all afternoon.

Honey Bee
Honey Bee

My sister has been stung twice before, and each time had a reaction of increasing severity so she was terrified to have been stung. The danger with bee stings, of course, are that they can trigger anaphalactic shock quickly, and each incident can be worse than the previous.

After removing the bee from the house, I moved quickly and gave her 3 pellets of homeopathic Apis underneath her tongue. We coated the sting area with calamine lotion, though mud works just as well, if not better, and let it dry to leach the toxin out. About 15 minutes later I gave her 3 pellets of homeopathic Ledum as a follow up. (I also keep Benedryl and an EpiPen in the house, just in case, but they weren’t needed.)

The result of our homeopathic first aid? No breathing difficulties, no swelling in the throat, not even any swelling at the sting site. She was amazed.

Basic 36 Homeopathic Remedy Kit
Basic 36 Homeopathic Remedy Kit

I was up on my bee sting procedure as the week before my 3-year old daughter had been stung while on the slide in a playground. We were lucky because it had rained the night before and we found some great mud in the baseball diamond in the park. We packed it onto the sting sites and it gave her some immediate relief. We were not home until an hour later, at which point I gave her an Apis pellet shortly followed by a Ledum. She was able to sleep comfortably that night, and by the next day had no swelling at all.

I find this Basic 36 Homeopathy Kit at HomeopathyWorld.com handy to have around for times like these.

High Fructose Corn Syrup

I’ve been appalled recently to see some tv ads touting the nutritional benefits of high fructose corn syrup (HFCS). The ads claim that there is no difference between HFCS and sugar and are blatant attempts to change the public’s perception of what we know to be true.

These ads are put out by Sweet Surprise, a billion-dollar lobbying campaign run by the Corn Refiners Association. The corn industry is, should we say, freaking out over the fact that consumption of high fructose corn syrup dropped by almost 3 pounds/person/year from 1995-2005. Great news for the health of America, not so good news for people who make billions from the sale of corn byproducts.

Don’t be fooled: high fructose corn syrup does NOT metabolize the same way that sugar does. Found in most sodas, the effects of drinking HFCS are more like freebasing sugar than eating a comparable amount.

According to Dr. Mercola: “Part of what makes HFCS such an unhealthy product is that it is metabolized to fat in your body far more rapidly than any other sugar, and, because most fructose is consumed in liquid form, its negative metabolic effects are significantly magnified.”

Medical research has long confirmed the detrimental effects that high fructose corn syrup has on the body. Knowledge is power. Don’t let the slick advertisements fool you into undermining your health. You know better. Read the labels and try to steer clear of high fructose corn syrup wherever it sneaks into your diet.

Americans are changing their eating habits

The US Department of Agriculture reported that Americans are changing the way we eat. From 1970 to 2006, consumption of veal has dropped 83%, lamb is down by 62%, margarine has dropped by 58%, and white sugar has dropped by 39%.

I applaud these signs that people are taking their health more seriously, but I’m concerned about the drop in consumption of whole homogenized milk, which has gone down by 73%. I feel that if you’re going to give little kids milk, they deserve the full-fat version, especially if they’re under 10 and not overweight. Lets not forget that fat cushions our internal organs, gives us elastic skin and shiny hair, and helps us absorb certain fat-soluable vitamins. I always cringe when I see a well-intentioned mom offer skim milk to an active 3-year-old.

Interestingly, here in Colorado we have a burgeoning local lamb industry that is showing up on restaurant menus as “Colorado-raised lamb.” I wonder if we might have a local bump in lamb consumption that’s not reflected in the national numbers.

Margarine, of course, I’ve already talked about in this space, and white sugar is in general a suspect industry when it comes to our health, so I’m very glad to see those numbers drop.

Black eyed peas

I couldn’t resist picking up a pound of black eyed peas at the farmers market the other day. Only problem was that I didn’t have a clue what to do with them.

Black eyed peas with garlic
Black eyed peas with garlic

I emailed a girlfriend who had once made a delicious black eyed pea New Year’s dish from a recipe she had found in one of

Mollie Katzen’s cookbooks, Sundays At Moosewood, I think. But, I didn’t hear back from her and my peas were begging to be used. So I decided to wing it and make something up with what I had on hand.

I started by sauteeing chopped garlic in olive oil. Then I put in the shelled peas, a can of diced tomatoes, and a can of chopped mild green chiles. A little sea salt while it simmered for ten minutes or so, and when the peas were softer I spooned it over quinoa and served it with grilled chicken coated in barbecue sauce.

It wasn’t quite like Mollie Katzen’s black eyed pea recipe I remembered, but the whole family loved it. A variation on this will likely show up somewhere as a Glorious One-Pot Meal, since you could easily replicate this wholesome and balanced meal with the GOPM method. Alas, it’s too late to make it into the next book, Glorious One-Pot Meals: A RevolutionaryNew Quick and Healthy Approach to Dutch-Oven Cooking (due out January 6th!), but it’s going into my files for sure.


Fresh herbed butter

Whether from a garden, the farmer’s market, or the local grocery, fresh herbs are a good buy as the summer herb harvest comes in.

Grilled corn with herbed butter
Grilled corn with herbed butter

My neighbor gave me a sheaf of 3-foot-tall dill stems yesterday. The first thing I did was mince some and blend it into softened butter for a tangy twist on grilled corn cobs. I made some extra to freeze in half-stick quantities for later fish dinners or one-pot meals.

The rest I may mince and freeze in ice cube trays topped off with water. Once frozen, I’ll drop them into a zip-top freezer bag for easy access to fresh dill all winter long!