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Please direct all enquires to:

ADDRESS

5B Massie road,

Hackney E8 1BY            

London

NW1 4BL

EMAIL

Daniel@read-the-label.co.uk 

PHONE

07747377584

flat b, 5 massie road, dalston.
london
united kingdom

I MAKE NATURAL HANDCRAFTED PRODUCTS FROM RAW MATERIALS, PRODUCED IN SMALL QUANTITIES AND MOST SUITED TO PEOPLE WHO ARE CONCERNED ABOUT THE EXCESSIVE USE OF SYNTHETIC INGREDIENTS IN THERE PRODUCTS OR THE OVER MARKETED COSMETICS. PARTICULARLY GOOD FOR PEOPLE EXPERIENCING CHEMICAL SENSITIVITY TO DAILY USAGE COSMETICS.

The Soapbox Blog

MAGNESIUM MIRACLE

daniel knight

 
epsom 32.jpg

(better known as)

EPSOM SALT

Most of us know about the importance of iron and calcium for our bodies, but what about magnesium? It is the second most abundant element in human cells and the fourth most important positively charged ion in the body. It helps the body regulate over 325 enzymes and plays an important role in organizing many bodily functions, like muscle control, electrical impulses, energy production and the elimination of harmful toxins.

Most of us are deficient in magnesium, soaking in a bath with Epsom salt, which is high in magnesium is one of the easiest ways to get a boost and can help maintain good health. below are some common reasons people are using magnesium salts.

  • Natural pain killer – a warm water bath with Epsom salt after a tiring day will quickly rejuvenate our body.
  • An aid for the diabetics – magnesium helps in the peripheral actions of insulin.
  • Rubbing Epsom salt directly over the skin is a great way to exfoliate our dead cells and leaves a smooth and shiny skin
  • Control of arthropods – pouring a solution of concentrated solution of Epsom salt over the hair will kill the arthropods like itch mites and lice.
  • As stress reliever – as stated earlier, Epsom salt warm water bath will help in free absorption of magnesium and sulfur in our body. It can quickly replenish the depleted magnesium level. Epsom salt has the power of reducing toxins from our body. 
  • Care of our heart – magnesium helps in maintain elasticity of the blood vessels. 
  • Patients having gouty arthritis can be benefited from having a foot bath with Epsom salt.
  • Shiny and healthy hair – Epsom salt bath with reduce hair fall and lower the occurrence of double tipped hair by revitalizing hair bulbs.
  • During difficult pregnancy – magnesium is frequently used to treat a case of seizure attack in a pregnant lady (preeclampsia and eclampsia).

SHARED INFORMATION FOR HAPPY SHOPPERS

daniel knight

  

Origins of 

'SHEA BUTTER'

DONT BE FOOLED ! Many companies are using shea butter today in there formulations at amounts no more than 0.1% to legally advertise the benefit of shea butter to attract consumers to buy there product. REAL SHEA BUTTER is a slightly yellowish or ivory-colored natural fat extracted from the nut of the African shea tree (Vitellaria paradoxa) by crushing, boiling and stirring. It is widely used in cosmetics as a moisturizer, salve or lotion. SHEA BUTTER is edible and may be used in food preparation. Occasionally the chocolate industry uses SHEA BUTTER as a substitute for cocoa butter, although the taste is different. sometimes a root called porotutu is added to achieve the yellowish colour.

The traditional method of preparing unrefined shea butter

 Separating/cracking: The outer pulp of the fruit is removed. When dry, the nut, which is the source of shea butter, must be separated from the outer shell. This is a social activity, traditionally done by Women Elders and young girls who sit on the ground and break the shells with small rocks.

Crushing: To make the shea nuts into butter, they must be crushed. Traditionally, this is done with mortars and pestles. It is hard, grueling work - with the women spending hours lifting the heavy pestles and slamming them into the mortars to crush the nuts so they can be roasted.

Roasting: The crushed nuts are then roasted in huge pots over open, wood fires. The pots must be stirred constantly with wooden paddles so the butter does not burn. The butter is heavy and stirring it is hot, smoky work, done under the sun. This is where the slight, smoky smell of traditional shea butter originates.

Grinding: The roasted shea nuts are ground into a smoother paste, water is gradually added and the paste is mixed well by hand.

 Separating the oils: The paste is kneaded by hand in large basins and water is gradually added to help separate out the butter oils. As they float to the top, the butter oils, which are in a curd state, are removed and excess water squeezed out. The butter oil curds are then melted in large open pots over slow fires. A period of slow boiling will remove any remaining water, by evaporation.

Collecting and shaping: The shea butter, which is creamy or golden yellow at this point, is ladled from the top of the pots and put in cool places to harden. Then it is formed into balls.

 

LET'S GET REAL, HONEY

daniel knight

What is raw honey? Why isn't all honey considered raw?

It's easy to understand what "raw" means when you associate it with uncooked vegetables. It's well known that by avoiding any form of heat so as to ensure all the natural vitamins and living enzymes and other nutritional elements are preserved.

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Raw honey is the original sweet liquid that honeybees produce from the concentrated nectar of flowers. Collected straight from the extractor; it is totally unheated, unpasteurised, and unprocessed honey.

An alkaline-forming food, this type of honey contains ingredients similar to those found in fruits, which become alkaline in the digestive system. It doesn't ferment in the stomach and it can be used to counteract acid indigestion. 

When mixed with ginger and lemon juices, it effectively relieves nausea and supplies energy. Raw foodists love honey for its exceptional nutritional value and its amylase, an enzyme concentrated in flower pollen which helps predigest starchy foods like breads.

A lot of the honey found in supermarkets is not raw honey but "commercial" honey, some of which has been pasteurised (heated at 70 degrees Celsius or more, followed by rapid cooling) for easy filtering and bottling so that it looks cleaner and smoother, more appealing on the shelf, and easier to handle and package.

Pasteurisation kills any yeast cells in the honey and prevents fermentation, which is a concern for storing honey, that has a high moisture content, over a long period - especially in warm weather. While fermentation does not pose a health danger (mead is fermented honey), it does affect the taste of honey. Heating also slows down the speed of crystallisation in liquid honey. However on the downside, when honey is heated, its delicate aromas, yeast and enzymes which are responsible for activating vitamins and minerals in the body system are partially destroyed.

Among manufacturers there exists no uniform code of using the term "raw honey". Which means there are no strict legal requirements for claiming and labelling honey as "raw". Nevertheless, suppliers who understand that honey that has undergone heat treatment will not be as nutritious and who have their consumers' health in mind would ensure their honey is only slightly warmed (not pasteurised), just enough to allow the honey to flow for bottling. Thus, it may be possible to find raw honey that is not processed but only slightly warmed to prevent granulation for a short period of time and allow light straining and packing into containers for sale. Using as little heat as possible being a sign of careful handling.

Usually raw, unfiltered honey can only be purchased directly from the bee farm. Characterised by fine textured crystals, it looks cloudier and contains particles and flecks made of bee pollen, honeycomb bits, propolis, and even sometimes broken bee wing fragments.

Raw and unfiltered honey and has a high antioxidant level and will usually granulate and crystallise to a thick consistency after a few months. It is usually preferred as a spread on bread and waffles, or dissolved in hot coffee or tea. However, as most consumers are currently attracted to buying and eating crystal clear honey, unfiltered honey - which looks cloudy - is sadly not often commercially available on supermarket shelves.