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I am curious as to what brand/type of honey you are taking Seth?

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I am curious as to what brand/type of honey you are taking Seth?

I tried this last night, and it worked. I had a deep sleep and woke up refreshed, which doesn’t happen often.

I’ve been eating a lot of honey, but mainly in the morning and afternoon with coffee or yogurt. Occasionally I would sleep well and not know why. Maybe those were the days I had honey with yogurt before going to bed, which I occasionally would do.

Hi, I’m a type 2 diabetic and I’d like to talk about blood sugar. There is a known phenomenon of elevated fasting blood sugar that seems to be related to the long period of no food that people undergo when they sleep. Basically, as I understand it, when blood sugar drops sufficiently at night, the liver releases glucose into the bloodstream. In non-diabetics, the insulin response keeps it from getting too high, but in diabetics, the result is elevated morning blood sugar. There’s an alternate explanation in the linked article, but whatever the reason, I’ve found that taking a small amount of carbohydrates before bedtime seems to prevent it.

And to wash it all down, we would probably drink hypocras, a mulled red wine seasoned with ground ginger, cinnamon, cloves and sugar

What I haven’t done is test whether the form of the carbohydrate matters, nor have I figured out the optimum dosage though I suspect that it’s between ten and twenty grams. According to the USDA nutrition database, honey has about six grams of sugar/tsp, so 2-4 tsps is about the right dose. I get the 10-20 gram figure from the fact that the recommended dose for treating a hypoglycemic emergency is 15 grams of glucose and, well, trying to avoid spurious precision.

Were we to attend a 16th century court banquet in France or England, the food would seem strange indeed to anyone accustomed to traditional Western cooking. Dishes might include blancmange-a thick puree of rice and chicken moistened with milk from ground almonds, then sprinkled with sugar and fried pork fat. Other offerings might consist of fava beans cooked in meat stock and sprinkled with chopped mint or quince paste, a sweetmeat of quinces and sugar or honey. […] Before 1650, the elite classes throughout the Islamic and Christian worlds from Delhi to London shared pretty much the same diet: thick purees, lots of spices, sweet and sour sauces, cooked vegetables, and warmed wines. Sugar was ubiquitous as a seasoning in savory dishes.

There are plenty of modern instances where main courses have small amounts of sugar. Sushi rice has a small amount of sugar. Korean ounts of sugar. Cranberry sauce, sweet and sour sauce and pomegranate sauce are modern. And so on. So sugar is certainly used in main courses, but is it new to have dishes that are mainly sweet (dessert) separated from the rest of the meal? The quotation doesn’t show something that we would today call a dessert served at the same time as main courses.

Elizabeth Capaldi’s experiments that show that sweetness is less pleasant when we are hungry don’t depend – one hopes – on when they were done.

Roast suckling pig might be accompanied by a cameline sauce, a side dish made of sour grape juice thickened with bread crumbs, ground raisins and crushed almonds, and spiced with cinnamon and cloves

Second night, I got a definite improvement in sleep– I only woke up once rather than the usual more times than I can remember.

I still don’t believe in evolutionary arguments, especially if they’re supposed to apply to the whole human race. There are foods which are healthy for most people, but debilitating or deadly for some.

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