3 DIFFERENT NATURAL REMEDIES USING HONEY

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3 DIFFERENT NATURAL REMEDIES USING HONEY

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3 DIFFERENT NATURAL REMEDIES USING HONEY





Honey owns some pretty impressive immune system boosting properties. It’s full of enzymes...
, vitamins ...and minerals that will protect you against any nasty bacteria.

Be sure to buy raw, organic honey to gain maximum benefit from the bacteria killing assets.










1. HONEY AND CLOVE: TOOTHACHE


One of the most potent anti-inflammatories with anti-bacterial and antioxidant properties, cloves also make up an extremely popular remedy for toothache.

Ingredients:

  • 5-10 whole cloves

  • 1 cup of honey



Directions: Pour 1 cup of honey into a saucepan, and then add 5-10 whole cloves. On low, heat for 10 minutes before letting it infuse for 2 hours or up to 2 weeks. Place the mixture in a jar with a tightly fitting lid. Strain when it’s finished (optional).

Best used: In tea when you have a sore throat or a toothache, or dabbed directly on the gum by a sore tooth.

HONEY AND APPLE CIDER VINEGAR: ACID REFLUX


Apple cider vinegar helps to minimize the acidic environment of the stomach and helps to breakdown the food that aids at better digestion.







Ingredients:

  • 1 cup of honey

  • 2-3 tablespoons apple cider vinegar



Directions: Add 1 cup of honey to a saucepan, and then pour in 2-3 tablespoons of apple cider vinegar. Let it heat over low heat for 10 minutes, stirring well about halfway through.

Place the mixture into a jar and let it sit for a while or until you are ready to use.

HONEY AND GINGER: UPSET STOMACH


Studies have shown that ginger can be a very effective treatment for some kinds of stomach upset. A natural anti-inflammatory, ginger is available in dozens of forms, all of which can help.

Ingredients:

  • 1 cup of honey

  • 1 tablespoon finely chopped ginger root



Directions: Pour 1 cup of honey into a saucepan and add 1 tablespoon of finely chopped ginger root. On low heat let the mixture sit for 10 minutes.

When it’s done let it infuse for 2 hours or up to 2 weeks in a glass jar with a tightly fitting lid. Strain when it’s finished if you’d like.

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