Honey is one of natures sweetest, most delicious foods and considered an ancient medicine. Honey in its pure, unfiltered raw form is a healing food. Raw Honey Benefits are many, It contains vitamins, minerals, enzymes, antioxidants and is an alkaline to the body. Raw honey’s medicinal properties are outstanding, it is an anti-viral, anti-inflamatory, and anti-fungal. In fact the inside of a bee hive has been noted to be the cleanest place on earth, free from all disease. You see the amazing little bees enter the hive to feed the queen bee and keep her alive, they are working for her big time! So on their way into the hive their bodies get scraped along the sides and the propolis comes off. That substance alone is the most powerful anti-viral food known to mankind! Amazing how nature works.

Raw honey also aids the digestive system, stabilizes blood pressure as well as sugar levels, relieves pain and is calming to the nervios system. Raw honey has been used to treat asthma, bronchities and seasonal allergies. Its no wonder this miracle food has been used for thousands of years in ayurvedic medicine. In our country it’s illegal to say food is medicine, so we aren’t really saying any of this to you right now, it’s just what we have read and been taught in school.

Why Raw Honey?

Honey should always be consumed raw, when raw honey is pasteurized the heating process destroys essential nutrients, enzymes and minerals. Heat literally changes the structure of honey, making it just as bad as refined sugar. And that is why it gets a bad wrap!

Heat is not the only thing manipulating the properties of honey. Today’s genetically engineered crops are treated with toxic pesticides which the honey bees are exposed to as well. A recent study from Purdue University found a multitude of pesticides and machinery exhaust in the soil of unplanted fields, specially those close to bt corn crops and on dandelions near by. These chemicals were also found in dead bees near the hive and in the pollen and nectar. Incredibly sad.

The honey from intoxicated bees is no honey at all but a chemical cocktail presenting a threat to humans and to life itself! Bees are of vital importance to our food chain. Italy, France, Germany and other countries have taken action to protect their pollinators, however U.S regulators remain paralyzed. Europe has banned millions of pounds of contaminated honey that is being smuggled to the U.S from China, containing illegal antibiotics and heavy metals which cause DNA damage and cancer. This honey lacks any trace of pollen, so we can say its not even honey at all and still is being sold as so big box stores and conventional grocery stores.

Studies found an average of six chemicals per bee and thirty one per bee hive. This is an alarming fact that is threatening the balance of all life!!! Of course chemical companies tell us the chemicals are safe, they have even studied them! Yeah right! But we know for certain they have not studied them in the combination we are finding inside the honey!

Geez, seems dire huh? Well it sort of is. With the work they do bees are responsible for approximately 30% of our food crops! So what do we do?

Organic, raw, local would be the gold standard. Now, the local part might be tough.

Questions to ask your local farmer:

• What kind of crates to they use? Metal crates are not good, this metal can contaminate the food.
• Do they give their bees any feed at all?
• Bees should be in the wild doing their natural thing. Some bees are fed HFCS.

Is the honey certified organic?

This might not be an issue b/c they can be naturally organic and many small farmers won’t have the certification. But you need to ask about the area where the bees are pollenating. Bees can travel up to a radius of 5 miles from their hives. This is why honey from the US that is certified organic is rare. Not many people can afford to certify a 5 mile radius of land. But if the 5 mile area is in an area where people aren’t spraying their home gardens, or farms then it’s probably safe. This could be hard to find.

Ask them if they heat it at all? It should be raw as you have already learned from above.

Some say that local honey helps with allergies, and it might, but I am not sure it’s worth the other hazards, so talk to your farmer and ask the questions!

Supporting local farmers, who while they may not be certified organic, value ethical practices and have bees in rural areas where nothing is sprayed, is the best way to take action and protect the bees.

What is in our GoodOnYa bars?

Our honey is raw, unfiltered, certified organic and certified ethically treated. Our honey comes from Brazil where the bees are feeding on rain forest wild flowers. There aren’t GMO’s, pesticides or much civilization for that matter. Our green footprint might be more here but we think this is the gold standard. We have no choice but to get certified organic b/c we want every ingredient in our bar to be 100% for sure free from chemicals.

We choose raw honey for its medicinal, healing qualities and to support and protect the earths best pollinators, the bees. We are seriously in love with our honey and we go the extra lengths and incur the costs. You know why we do that? Because “every ingredients matters”……because You Matter!

Try our Delicious Peanut Butter and Raw Honey Bar. If you love Honey, you will love this bar!

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Conventional chocolate is cheap because its not real food. The chocolate giants products, you know the ones, contain GMO high fructose corn syrup, GMO soy lecithin, artificial flavors, industrial caramel coloring, fully hydrogenated palm oil, sodium aluminium phosphate among other highly processed ingredients which not only are damaging to the earth but cause inflamation in the body. Mars and Hersheys candy companies donated over $500,000 dollars each to help defeat prop 37 and its no wonder why. They dont want consumers to hesitate when they see a GMO sticker on their product. Every other industrialized country in the world labels their GMO food and it will happen eventually!

We are proud of every ingredient in our bars. We source high quality organic nuts, seeds, ethically produced raw honey and of course organic, fair trade chocolate. We believe in real, nourishing foods. Why? Because we care and want to share the love. Love for our planet and love for each other. This is not just about selling bars for us, it’s about the organic, real food movement. This is who we are as people and we love it!

Get a 25% discount on any of our bars and share love. What better way to love ourselves than to invest in our health and consume real food? Happy Healthy Valentines day!

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This Promotion Is now Over..See you all peanut butter lovers again next year!

Because we love our fans so much, we are making this offer ONLY available to our Facebook fans. If you are not Not a GoodOnYa Fan Yet but want to get or special 50% Offer, no problem! Just go to our Facebook Page here, and LIKE our page to get the discount code! Its that simple.
 

 
The best peanut butter in the world comes from New Mexico. Valencia peanuts are smaller, sweeter and they grow in a very dry climate. This means that the mold, aflatoxin that is an allergy and carcinogen, isn’t present in our peanut butter. We love peanut butter and we know you love it, so we searched out the best! Combine that with raw, organic honey, flax and sesame and you are in for one protein packed, tasty treat. It’s time to love peanuts again, in fact it’s all about love!
 

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However we have posted the entire Sunland Recall article for your information.

Sunland, Inc. Announces Voluntary Extension of Ongoing Recall To Include Raw and Roasted Shelled and In-Shell Peanuts Due to Possible Health Risk

CONTACT: Ms. Katalin Coburn, VP for Media Relations at (805) 796-3368.

For Immediate Release-Portales, NM (October 12, 2012) – Sunland, Inc. today announced that it is extending its ongoing voluntary recall to include raw and roasted shelled and in-shell peanuts processed in its Peanut Processing Plant because the products have the potential to be contaminated with Salmonella. Specifically, the recall is being extended to include raw and roasted peanuts, both in-shell and shelled, which were processed in its Peanut Processing Plant located in Portales, New Mexico, and which are within their current shelf life or have no stated expiration date.

To read entire article please download PDF here.

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First of all, thank you for the years of support. Or for even trying our bars at one time. If you haven’t had a GoodOnYa bar in 2012 you haven’t experienced our new formulations. They are awesome. Now made with solar energy in an amazing facility. Certified Organic (like always) and now certified Kosher. We don’t dehydrate the bars anymore, we improved our formula by even keeping it more simple. We chop, mix and cut, that’s it, no heat is ever applied. They taste even better, like how the cookie dough often tastes better than the cookies!

So that is the 1st reason we are reaching out to you. If you’d like to try our new bars we have created a special coupon code for 30% off. If you enter “thanks” upon checkout it’s good on any order except the sample pack, that’s only $10.00. And we offer free shipping when you get a case.

But the main reason for the email is we have a HUGE FAVOR to ask. We are in an big competition to win $250k.
If you have a Facebook account and don’t mind voting for us we’d sincerely appreciate it.

It’s a contest by Chase for small businesses.

If you want to vote:

(1) https://www.missionsmallbusiness.com/

(2) Then hit the  Log In & Support Button

If you are connected to FACEBOOK it will log in that way. Don’t worry. They don’t send you any spam. They just want you to share it on Facebook (and so do I if you can) and share it with all your friends. But you don’t have to share it. The reason Chase does this is because they make SO much money they need the write off anyway and it’s great PR to have programs like this. We are happy to take their tax write off because this money will help us produce more bars and get them into more stores across the US.

(3) Enter our info in the 3 boxes:

The GoodOnYa Bar

CA

San Diego

Thanks again. SO much!

(If you are just so crazy about us, liking our Facebook page and twitter page really helps us gain momentum with new stores too. They want to see we have a solid a fan base).

Kristen:)

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We have also lowered the price of our sample pack. You get one of each bar and it includes shipping for a total of $10.00.

We also offer free shipping when you buy a case. We give you a discount as well on the bars. So if you can get 3-4 boxes at a time. It saves everyone money and a little bonus for the environment too.

If you are into Facebook please consider “liking” our page, The GoodOnYa bar. We use Facebook to share stories on holistic nutrition, update you as to what stores are carrying us, and just random bits of fun. We also have deals and you can win free bars:)

Follow us on Twitter to @theGoodOnYabar.

Thanks for your support, we couldn’t……and wouldn’t…… do it without you!

Kristen and the team!

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In support of the raw milk community and the education of dairy consumers, we’ve just released an infographic about organic raw (fresh) milk versus conventional(pasteurized) milk. This infographic, viewable below, reveals the crucial differences between the nutritional properties, animal compassion and health implications of raw (living) milk versus pasteurized (dead) milk.

Learn more: http://www.naturalnews.com/035130_raw_milk_infographic_pasteurized.html

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A POISONOUS CHLOROCARBON

By James Bowen, M.D.
James Bowen, M.D., A physician, biochemist, and survivor of aspartame poisoning warns about yet another synthetic sweetener, Splenda.

Hawaii, May 8, 2005 — The chemical sucralose, marketed as “Splenda”, has replaced aspartame as the #1 artificial sweetener in foods and beverages. Aspartame has been forced out by increasing public awareness that it is both a neurotoxin and an underlying cause of chronic illness worldwide. Dr. James Bowen, Researcher and biochemist, reports:

“Splenda/sucralose is simply chlorinated sugar; a chlorocarbon. Common chlorocarbons include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly. Chlorine is nature’s Doberman attack dog, a highly excitable, ferocious atomic element employed as a biocide in bleach, disinfectants, insecticide, WWI poison gas and hydrochloric acid.

“Sucralose is a molecule of sugar chemically manipulated to surrender three hydroxyl groups (hydrogen + oxygen) and replace them with three chlorine atoms. Natural sugar is a hydrocarbon built around 12 carbon atoms. When turned into Splenda it becomes a chlorocarbon, in the family of Chlorodane, Lindane and DDT.

“It is logical to ask why table salt, which also contains chlorine, is safe while Splenda/sucralose is toxic? Because salt isn’t a chlorocarbon. When molecular chemistry binds sodium to chlorine to make salt carbon isn’t included. Sucralose and salt are as different as oil and water.

“Unlike sodium chloride, chlorocarbons are never nutritionally compatible with our metabolic processes and are wholly incompatible with normal human metabolic functioning. When chlorine is chemically reacted into carbon-structured organic compounds to make chlorocarbons, the carbon and chlorine atoms bind to each other by mutually sharing electrons in their outer shells. This arrangement adversely affects human metabolism because our mitochondrial and cellular enzyme systems are designed to completely utilize organic molecules containing carbon, hydrogen, oxygen, nitrogen, and other compatible nutritional elements.

“By this process chlorocarbons such as sucralose deliver chlorine directly into our cells through normal metabolization. This makes them effective insecticides and preservatives. Preservatives must kill anything alive to prevent bacterial decomposition.”

Dr. Bowen believes ingested chlorocarbon damage continues with the formation of other toxins: “Any chlorocarbons not directly excreted from the body intact can cause immense damage to the processes of human metabolism and, eventually, our internal organs. The liver is a detoxification organ which deals with ingested poisons. Chlorocarbons damage the hepatocytes, the liver’s metabolic cells, and destroy them.

In test animals Splenda produced swollen livers, as do all chlorocarbon poisons, and also calcified the kidneys of test animals in toxicity studies. The brain and nervous system are highly subject to metabolic toxicities and solvency damages by these chemicals. Their high solvency attacks the human nervous system and many other body systems including genetics and the immune function. Thus, chlorocarbon poisoning can cause cancer, birth defects, and immune system destruction. These are well known effects of Dioxin and PCBs which are known deadly chlorocarbons.”

Dr. Bowen continues: “Just like aspartame, which achieved marketplace approval by the Food and Drug Administration when animal studies clearly demonstrated its toxicity, sucralose also failed in clinical trials with animals. Aspartame created brain tumors in rats. Sucralose has been found to shrink thymus glands (the biological seat of immunity) and produce liver inflammation in rats and mice.

“In the coming months we can expect to see a river of media hype expounding the virtues of Splenda/sucralose. We should not be fooled again into accepting the safety of a toxic chemical on the blessing of the FDA and saturation advertising. In terms of potential long-term human toxicity we should regard sucralose with its chemical cousin DDT, the insecticide now outlawed because of its horrendous long term toxicities at even minute trace levels in human, avian, and mammalian tissues.

“Synthetic chemical sweeteners are generally unsafe for human consumption. This toxin was given the chemical name “sucralose” which is a play on the technical name of natural sugar, sucrose. One is not the other. One is food, the other is toxic; don’t be deceived.”

Dr. Bowen also calls attention to another seldom recognized and deadly permanent effect of these chemicals: “Aspartame, sold as NutraSweet, Equal, E951, Canderel, Benevia and under other names, is a hypersensitization agent which causes Polychemical Sensitivity syndrome. Chlorocarbons strongly induce uncurable hypersensitivity diseases which are now becoming rampant.” (James Bowen, M.D.)

Doctor Bowen has spent 20 years researching artificial sweeteners after his use of aspartame resulted in being diagnosed with Lou Gehrig’s disease. Dr Bowen’s intention is to warn the world of the toxicity of tabletop poisons like aspartame, Splenda and Neotame.

For more information on aspartame and Splenda click on the Aspartame Information List on http://www.wnho.net. Dr. Bowen can be seen in the movie “Sweet Misery: A Poisoned World.” For the movie call 1-818-349-8822 or email cori@soundandfuryproductions.com See how aspartame was approved by clicking on http://www.soundandfury.tv/pages/Rumsfeld2.html and visit http://www.wnho.net/sweet_misery_movie.htm for more information on the movie

Aspartame Toxicity Center: http://www.holisticmed.com/aspartame

Aspartame and brain tumors cases for litigation contact Dr. Betty Martini at Bettym19@mindspring.com or 770-242-2599. Currently taking states New York, New Jersey, Madison County, Illinois and Mississippi.

A medical text, Aspartame Disease: An Ignored Epidemic by H. J. Roberts, M.D. presents, 1038 pages of aspartame horrors. http://www.sunsentpress.com or 1-800-827-7991

Russell Blaylock, M.D., has published Excitotoxins: The Taste That Kills on the subject, http://www.russellblaylockmd.com
Note by Dr. Betty Martini:

Dr. Betty Martini says “the controversy rages over Splenda (sucralose). Is it safe and natural like sugar or is it a chlorinated hydrocarbon? As lawsuits fly, consider the chemistry of this artificial compound.”

She adds: “The FDA denied approval of aspartame for 16 years, then caved in to political/economic pressure when Don Rumsfeld, CEO of the manufacturer, was brought to Washington by Ronald Reagan. A new FDA Commissioner was appointed to approve it then became a consultant for NutraSweet’s public relations firm for $1,000/day on a 10 year contract. Forthcoming has been a global epidemic of disability and death. One might expect FDA to be more cautious next time, yet FDA approved the toxic chlorocarbon Splenda without hesitation and without any long term testing on human subjects.”

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And the truth of the matter is….. we need more veggies. A lot more. Even if you eat beef, which I do, it’s a constant struggle to get in the amount of veggies I know I need. And when I do choose them I am focusing on my greens! Kale, Spinach etc. They pack a lot of punch!

So check out this great article by The Health Ranger, Mike Adams of NaturalNews.com.

(NaturalNews) While there’s no official definition of the term superfood, the generally implied idea is a fruit or vegetable that is particularly nutritious and beneficial to your overall health and wellness, with high phytonutrient content. By that definition, kale should have a spot in the top ten. If you want to be healthy, there’s no avoiding the leafy green vegetables, and kale is one of the most nourishing. It is a good source of calcium, magnesium, vitamin A, vitamin C, fiber, iron, folic acid, amino acids, antioxidant flavonoids, and lutein. It is easy to prepare, versatile, and delicious.

Conversely, environmentalists cite meat production as one of the top ten contributors to climate change. There are 7 billion people on the planet and 55 billion large animals that are raised for food each year making lots of waste and stretching resources. Which is why the famous author of The Omnivore’s Dilemma, Michael Pollan, suggested “Meatless Mondays” in the first place. He says, “By departing even modestly from the Western diet, we could reduce our chances of getting coronary heart disease by 80%, type 2 diabetes by 90%, and colon cancer by 70%.”

So eating meat sparingly, as a side-dish, is good for your body, your pocketbook, and the environment.

Some comparisons between beef and kale:

Organicauthority.com’s Jill Ettinger had these reasons to try kale:

1. Sustainability. Kale grows to maturity in 2 months. Meat cattle mature between 18 – 24 months of age. One pound of beef takes 2400 gallons of water and 16 pounds of grain.

2. Anti-inflammatory. The consumption of animal proteins is a major cause of autoimmune disease, heart disease and arthritis. The nutrients in kale make it anti-inflammatory. It is so nutrient-dense is can actually reverse some of these conditions.

3. Iron. Per calorie, kale has more iron than beef.

4. Fiber. Needed daily, few Americans get enough. Ongoing fiber deficiency is linked to many diseases, including digestive disorders, cancers, and heart disease. Most Americans get their protein from animal sources, which provide no fiber. Kale provides about 5% of the RDI per serving, along with two grams of protein.

5. Calcium. Despite high consumption of beef and dairy products in this country, we still have some of the highest rates of bone loss and bone health problems (such as osteoporosis) in the world. Kale has a more bio-available form of calcium than dairy, and contains more calcium per calorie than milk. It also has magnesium, which is necessary to use calcium.

6. Omegas. Mainstream meat products do not have the essential fatty acids we need for good health. Each serving of kale has more than 120mg of omega-3 fatty acids and more than 90mg of omega-6 fatty acids.

7. Immunity. Kale is a rich source of vitamins and minerals that nourish and support the liver, aid digestion and help to naturally detox the body. Factory farm meats and dairy products only lend to the scary and growing problem of Superbugs and resistant bacteria.

Tips for adding kale to your diet

Kale is considered a winter crop, even though it is available year round. The cold makes it sweeter; if it wilts or turns brown it may become bitter. It is easy to grow yourself. There are several varieties of kale: the most common is green (curly-leaf) kale, dinosaur kale and red Russian. The smoother leafed varieties are milder in taste.

Store kale for a week in the crisper, but remember that it gets stronger as it is stored. To store longer, wash, dry, mince or chop (pitch tough stems), and freeze. It thaws quickly and can be used like raw kale.

Eat kale raw, in a salad, use it as a wrap, or juice it or add it to a smoothie. Kale can be blanched, boiled, braised, sauteed, steamed or stir-fried. People prepare it in a similar manner to chard or collards: season with brown rice or umeboshi vinegar, soy sauce, tamari or sesame oil, to name a few. Substitute for spinach or cabbage in recipes.

If taste is an issue: mince finely and add to recipes, like parsley. Stir into bean, egg, pasta, potato, tuna, vegetable salads or soups, stews and sauces. Sprinkle on pizza; stir into scrambled eggs, lasagna, burritos or quesadillas; the list is endless. It will add color and nutrition to most anything.

Sources:

http://www.organicauthority.com

http://mothering.com/praise-kale

http://www.organicauthority.com

http://www.meatlessmonday.com/food-rules-in-perfect-portions/





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(NaturalNews) Mosquitoes can be a nuisance when trying to enjoy the outdoors, especially if you’re trying to host guests. The faint buzzing reminds us of those pesky pricks we receive when we least expect it. Soon thereafter the itching and swelling begins as our bodies react to the foreign attack. Sometimes deadly, the mosquito bite is more of a nuisance than anything. The itch and swelling can last anywhere from a couple of days to a few weeks. As with health, in order to avoid mosquito bites, we have to exercise prevention as a first step. This includes ridding our environment of many of the things that draw mosquitoes. Furthermore, rather than use some of the more commercial mosquito repellent varieties, which contain deet (a deadly neurotoxin), we should take advantage of the many safe alternatives that are easily available to us today.

Eliminating the things that attract mosquitoes

Mosquitoes are attracted to several things. If we can reduce or even eliminate some of these things, we can greatly reduce the incidences of mosquito bites.

Carbon Dioxide/ Lactic Acid: When we have been exercising or working vigorously, our bodies give off more carbon dioxide. If we are planning on enjoying mornings or evenings outdoors, we need to ensure that we have ceased physical activity and that we have cooled down to lessen our attraction to mosquitoes. Furthermore, we may also burn candles or other sources of carbon dioxide to deter mosquitoes to those sources rather than to ourselves. When exercising, we release lactic acid, to which mosquitoes are also attracted. As a preventative measure, we can reduce salty or potassium rich foods in our diet, as they contribute to the release of lactic acid.

Dark Clothing: Mosquitoes are highly attracted to dark clothing. Some will locate their hosts from a distance, using this technique. It is advised to wear light clothing when spending the evening outdoors.

Fruity/ Flowery Fragrances: Another thing that attracts mosquitoes are certain scents. Avoid wearing perfumes, body lotions, and sunscreens. We also need to be cognizant of our use of softeners and dryer sheets as they also lure mosquitoes.

Moisture: When perspiring, mosquitoes are drawn not only to the chemicals that are released as a direct result of sweating, but also to the humidity around our body. Furthermore, mosquitoes are also attracted to water, like mud or moist plants, and puddles of water, which helps facilitate the growth of young mosquito larvae.

Repelling mosquitoes naturally

Forget using commercial varieties of mosquito repellent. They not only affect our health, but they also leave a rather unpleasant scent on our skin. Fortunately, we can take advantage of numerous plant-based oils – many of which do not require preparation. Many of these oils will need to be applied several times (every couple of hours) to be effective. Moreover, we will benefit from their pleasant aromas. Always ensure to mix and match the oils so that they deter mosquitoes much more effectively.

Some oils include:

- Citronella Oil
- Lemon Eucalyptus Oil
- Cinnamon Oil
- Castor Oil
- Rosemary Oil
- Lemongrass Oil
- Cedar Oil
- Peppermint Oil
- Clove Oil
- Geranium Oil

It is important to understand that there are several things that lower the effectiveness of repellents. When applying natural repellents, always ensure to:

1. Limit the use of sunscreen as this reduces the effectiveness of repellents.
2. Re-apply repellents when exposed to rain, sweating, or have been swimming
3. Re-apply repellents when exposed to wind and high temperatures because they can evaporate repellents.

It is important to ensure that the “natural products” we are using are made with 100% organic ingredients, as many conventional varieties produce products using plants that have been treated with pesticides. Furthermore, “natural” does not always mean safe. Essential oils are to be used sparingly – read the labels before applying. When in doubt, trusting our instincts will guide us in the right direction.

Sources for this article include:

http://chemistry.about.com/cs/howthingswork/a/aa050503a.htm
http://www.naturalnews.com/029136_deet_toxic.html
http://onthegreenpath.ca/blog/archives/668

About the author:
Jordan and Kyla are passionate about health; together, they have overcome many illnesses through dietary and lifestyle changes, and the art of practicing a positive mindset daily. Kyla is currently studying to become a Registered Holistic Nutritionist and Reiki Master, and Jordan is currently learning about traditional North American medicinal herbs, in hopes of becoming a Certified Herbalist.. You may visit http://www.guidinginstincts.com for more information.

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