Restaurant Report: Chemicals stored with food, issues with raw meat – abc27

restaurant report

Washing your hands is good, especially after using the restroom, especially when you’re handling food, but how clean are your hands, really, if you did not use soap?

Caruso’s on Marietta Avenue in Lancaster was out of compliance with 17 violations. An inspection report from the state Department of Agriculture says the person in charge does not have adequate knowledge of food safety. There was no soap at the handwash sink in the employee restroom, there were no barriers to prevent cross-contamination from raw meat, and there were ant-like insects in the facility.

Rockvale Diner on Willowdale Drive in Lancaster was out of compliance with 17 violations. The inspection report says the person in charge is not adequately managing food safety. Deli meats were not date-marked, chili and cream beef were not being held at safe temperatures, and there were small “wing-type insects” in the kitchen.

Boro Bar and Grill on Front Street in Harrisburg was out of compliance with 26 violations. The inspection report says food was not being correctly date-marked, chemicals were stored with food, food handlers were not wearing hair restraints, and several kitchen tools were not clean to sight and touch.

Establishments with no violations include all schools in Susquenita School District, Sizzle-N-Chill in Harrisburg, Sushi Express in Lancaster, and The Popcorn Loft in York.

The Agriculture Department has a full list of Pennsylvania restaurant inspections on its website.

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Bishop Eddie Long tells church that God healed him – Atlanta Journal Constitution

Lithonia megachurch pastor Bishop Eddie L. Long told his congregation during a service earlier this month that God had healed him.

“I’ve been on a journey and just recalibrating myself,” Long said in the video, which was posted on YouTube on Oct. 16 by Miz Justice. “And like I said, I had some health issues and God has healed me. The manifestation is coming through and we stand in that.”

Long, the pastor of New Birth Missionary Baptist Church, recently disclosed that he was recovering from an undisclosed health challenge. Many had speculated he was ill after he posted a video in August that showed him looking very gaunt.

It’s unclear from the YouTube video whether Long is saying he is healed physically or it’s a spiritual or emotional healing. In the comment section, Miz Justice said the video was taken on Oct. 9 during his anniversary service.

The Christian Post reported Long had been on a monthlong sabbatical.

A New Birth spokeswoman did not respond to requests for comment.

Long celebrated his pastoral anniversary this month and also led a three-day summit with speakers from around the world, including New Zealand and the Bahamas.

In the service, Long told members that God woke him up that morning and expressed to him that some in the congregation suffered from chronic pain. “You have to be controlled by painkillers,” he said. He asked those who were to move into the aisle. “There’s a healing balm in here.”

He then asked them to come up to the altar and asked for his oil and began a healing service.

In the August video, a much slimmer Long is shown working out.

“People are asking, ‘Bishop, what happened to all of you?’” he says in the video, posted to his public Facebook page. “Well, all of me has meelllllted away.”

In the video, he told members that eating a mostly raw diet has given him more energy and lowered his blood pressure. He has lost weight and no longer has to take blood pressure medication.

“I’m on the medicine that God gave you to feed your immune system to build you up,” he says in the clip. “You know what, if you really want to move through this world and have influence, you gotta be spiritual and you have to walk by his commandments and you have to be healthy.”

Rensselaer County establishments cited for critical health code violations – Albany Business Review

July 28: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45 degrees as required; Potentially hazardous foods are not kept at or below 45 degrees during cold holding, except smoked fish not kept at or below 38 degrees during cold holding.

July 12: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans); Cooked or prepared foods are subject to cross-contamination from raw foods.

Castleton Elementary School – 1, Campbell Ave., Castleton

Sept. 15: Toxic chemicals are improperly labeled, stored or used so that contamination degrees food can occur.

Chrissy’s Cravings – 1, 152 Main St., Schaghticoke

Sept. 8: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45 degrees as required.

Double Dragon-Guo’s Corp. – 1, 501 Columbia Turnpike, Rensselaer

Sept. 6: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120 degrees to 70 degrees or less within two hours and 70 degrees to 45 degrees within four hours.

Dunkin Donuts – 1, 849 Second Ave., Troy

Aug. 18: Potentially hazardous foods are not kept at or below 45 degrees during cold holding, except smoked fish not kept at or below 38 degrees during cold holding.

Franklin Plaza Ballroom – 3, 4 4th St., Troy

Aug. 11: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage); Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120 degrees to 70 degrees or less within two hours and 70 degrees to 45 degrees within four hours.

Gene’s Fish Fry – 1, 300 Troy Road, Rensselaer

Aug. 1: Toxic chemicals are improperly labeled, stored or used so that contamination degrees food can occur.

LaSalle Institute – Concession – 1, 174 Williams Road, Troy

Sept. 20: Toxic chemicals are improperly labeled, stored or used so that contamination degrees food can occur.

Lickety Split – 2, 587 Columbia Turnpike, East Greenbush

Aug. 17: Food from unapproved source, spoiled, adulterated on premises; Cooked or prepared foods are subject to cross-contamination from raw foods.

Maple Hill Middle School – 2, 1477 South Schodack Road, Castleton

Sept. 13: Cooked or prepared foods are subject to cross-contamination from raw foods.

Tri-City ValleyCats Suite Kitchen – 1, Vandenburgh Ave., Troy

Aug. 8: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120 degrees to 70 degrees or less within two hours and 70 degrees to 45 degrees within four hours.

Tri-City ValleyCats 1st Base Concession – 3, 80 Vandenburgh Ave., Troy

Aug. 8: Cooked or prepared foods are subject to cross-contamination from raw foods; Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45 degrees or less as recommended before they are stored on buffet lines.

Todd Kehoe is The Business Review’s research director.

15 Fabulous Raw Vegan Desserts With Decadent Fall Flavors – One Green Planet

No matter what your diet, raw desserts are something we all can enjoy — especially when those desserts are made with all the flavors of fall. Pumpkin, maple, warm spices, caramel, apples … mmm! First thing is first, though. Canned pumpkin purée is the gold standard when it comes to making pumpkin desserts, but when you are making raw desserts (and especially if you are strictly raw), it’s off the table. Don’t worry, though — you just have to make your own. All you need is a high-speed blender. Due to their natural sweetness, sugar pumpkins are a brilliant choice for making your raw pumpkin purée. To learn how to do this, see the pumpkin desserts listed below.

We can imagine that you’re ready to move onto the desserts, so without further ado, here are 15 fabulous fall desserts that capture the essence of the season.

1. Maple Banana Tiramisu Trifle

maple banana tiramisu trifle

This raw Maple Banana Tiramisu Trifle is mash-up of two favorite European desserts: English trifle and Italian tiramisu. It starts with a thick, decadent maple and coffee-flavored cashew cream that melts in your mouth and is then combined with a raw chocolate drizzle, followed by a topping of bananas. The result is a sophisticated dessert-for-two that is worthy of any special occasion — or anytime at all because it’s so easy to make. 

2. Raw Deep Dish Apple Torte With Walnut Crumble

raw deep dish apple torte

Eating apples raw is delicious, so you can only imagine how amazing this Raw Deep Dish Apple Torte With Walnut Crumble tastes! Made with sliced gala apples, sticky dates, oats, shredded coconut, and plenty of cinnamon, this little pie will fill your house with the scents of fall and fill your tummy with happiness. Serve with some coconut whipped cream on the side for added decadence.

3. Raw Chai Cheesecakes With Chocolate Drizzle

chai cheesecakes

These mini Raw Chai Cheesecakes With Chocolate Drizzle are everything you want in a cheesecake and more because they’re full of wholesome ingredients, grain-free, and free from refined sugar! They have a sweet, creamy, and decadent cashew filling made better from a blend of warm chai-inspired spices that sits on a base of coconut flour and almond flour. The finishing touch is a drizzle of easy-peasy chocolate syrup and a sprinkle of walnuts.

4. Spiced Pear Crisp

spiced pear crisp

If you love spicy, fall-inspired fruit crisps, then you will love this raw Spiced Pear Crisp. While apples are usually the go-to for fall crisps, the pears in this recipe taste amazing tossed with a blend of warm spices. Instead of oats, the crumble is made from nuts and because it’s raw, you don’t have to bake a thing. Just toss everything together and you are good to go!

5. Raw Pumpkin Pie

raw pumpkin pie

If you thought raw pumpkin desserts could not be done, then take a look at this beautiful Raw Pumpkin Pie! The slightly chewy crust is made from nuts and dried fruits and for the filling, all you need to do is blend cubed sugar pumpkin with dates, coconut oil, and pumpkin pie spice (of course). The result is a delicious pie that captures the spirit of the cooked version. This would be delicious served with a big scoop of raw vanilla ice cream.

6. Raw Cinnamon Bun Squares

raw cinnamon bun squares

Nothing beats sticky buns hot out of the oven, except for this maybe these Raw Cinnamon Bun Squares! It starts with a dense cashew-date-cardamom crust, then a sticky date-cinnamon layer, and finally a topping of sweet coconut cream frosting. Ooey-gooey, sweet, and tender, just like a warm cinnamon bun!

7. Raw Chocolate Molten Lava Cakes

raw chocolate molten lava cakes

If you like chocolate, you’ll love these Raw Chocolate Molten Lava Cakes. It may not be hot, but if you’re a raw foodie, then nothing else will come closer to that experience that the thick, chocolatey center of these dark chocolate buckwheat-based cakes. Eating one is like a mega awesome super chocolate party in your mouth which this results in an excellent, ethereal sense of well-being.

8. Raw Apple Cider Doughnuts

raw apple cider doughnuts

These Raw Apple Cider Doughnuts are dense, crusty on the outside, and soft in the middle – a perfectly lovely and healthful version of the traditionally fried treats. They’re also surprisingly easy to make. They’re made primarily from oats, nuts, and almond flour that are perfectly spiced with a blend of warm cinnamon and nutmeg. And don’t forget the finishing touch: a generous coating of cinnamon sugar! If you don’t have a dehydrator, don’t worry, because these can also be made at the lowest temperature setting in your oven.

9. Almond Maple Crunch Truffles

almond maple crunch truffle

These delicious, addictive Almond Maple Crunch Truffles are made with a raw almond butter base, sweetened by dates and maple, with crunchy buckwheat groat center. As you take the first bite, it’s likely that they will remind you of rice crispy treats, only better. To make them even more amazing, they are bathed in a crave-worthy dark chocolate coating. Just try and stop at only one.

10. Peanut Butter Fig Bars

peanut butter fig bars

Figs are in season and one of the best ways to use them is to make these raw Peanut Butter Fig Bars. Their rich fudge-like texture will melt in your mouth and remind you just how well peanut butter and jelly get along. The fig in the crust is reminiscent of the sweetness of grape jelly, and those crispy fig seeds create an interesting and unique texture.

11. Pumpkin Cashew Cream Cake

pumpkin cashew cream cake

Biting into a forkful of this Pumpkin Cashew Cream Cake is an experience that has to happen. The cashew and sugar pumpkin-based filling is a creamy, sweet, slightly tangy slice of heaven while the simple crust can be made two different ways, depending on what you have in your pantry. Top this beauty with walnut pieces and a drizzle of raw chocolate sauce. 

12. Raw Pecan Blueberry Spiced Cheesecakes

raw pecan bluebery spiced cheescakes

These Raw Pecan Blueberry Spiced Cheesecakes are creamy, sweet, fruity, nutty, and perfect for anytime. They have a light coconut and almond flour crust topped with thick blueberry pecan cheesecake batter, all drizzled in the quickest almond butter caramel you’ll ever whip up. You can make this recipe into a normal-size cheesecake, or keep them mini for convenience.

13. Orange Beet Tartlets With Almond Fig Crust

orange beet tartlets

These Orange Beet Tartlets With Almond Fig Crust will make your belly rumble even if you just ate — after all, there’s always room for dessert. They are raw, vegan, gluten-free because the crust is made from almond flour, and soooo good for your body … and your taste buds. Let’s eat!

14. Raw Caramel Apple Cheesecake

raw caramel apple cheesecake

Embrace the fall season with this Raw Caramel Apple Cheesecake! It’s so creamy, with a subtle taste of apples, cinnamon, and that dreamy caramel sauce on top. The base is made from coconut and cashews, the creamy filling is made from cashews and apples, and an easy almond butter-based caramel is swirled on top. This is the perfect cake to bring to a fall party or to make just because.

15. Raw Stuffed Apple Brownies

raw stuffed apple brownies

We love these Raw Stuffed Apple Brownies! A layer of cinnamon apple pie filling made from dehydrated apples sits between a chocolatey buckwheat and date base and a rich chocolate orange brownie top. The blackstrap molasses in the base just increases the level of nom to happy proportions, and the buckwheat chocolate base is so nice and silky compared to the slightly more chunky apple pie filling under the smooth and totally awesome homemade chocolate.

If you’re looking for more fall desserts, then we’ve got you covered — check out our raw vegan desserts page for more ideas and inspiration.

Lead image source: Raw Apple Cider Doughnuts

London’s Best Raw Food Restaurants – Huffington Post UK

For the uninitiated, the idea of eating raw food will conjure up images of grated carrot and slices of cucumber. While there’s nothing wrong with crudités, they are just the tip of the culinary iceberg when it comes to raw food.

From gourmet dining to ‘baking’ (mostly involving nuts), the options can be utterly delicious and far from dull.

Raw foodism operates on the belief that when food is heated above around 115°F (42°C) it loses some natural enzymes and becomes difficult to digest. This means that raw foodists eat a diet which is entirely uncooked – or cooked very slowly in a contraption called a dehydrator.

However, critics of the diet have argued that heating some foods, such as tomatoes, actually helps us to digest them.

Before deciding to go fully raw, we’d recommend reading up on the diet or speaking to your GP. But for those who are curious or already committed, here are our favourite raw food hotspots in London.

Right Path Organic Cafe Brings Vegan, Raw Food to Downtown New London – Connecticut Magazine (blog)

By Shelley Lawrence Kirkwood

Right Path Organic Cafe Brings Vegan, Raw Food to Downtown New London

Photos by Shelley Lawrence Kirkwood

A small Action bowl with house-made beanless hummus and sun-dried tomatoes.


Considering it is one of Connecticut’s smallest cities, New London has in recent years — months, even — become one of the state’s more impressive hubs for approachable, affordable and increasingly international cuisine. This positive growth has, in part, been fostered by a burgeoning cultural scene that has helped provide a stronger foothold for small local businesses, particularly in the downtown area. Robert Bernardo, the owner/chef at Right Path Organic Cafe, chose New London, rather than his hometown of Norwich, to launch his vegan, mostly raw-oriented restaurant in November 2015 for exactly these reasons.

“I originally wanted to find a house in Norwich where I could also grow some of my own food,” says the self-described plant guy and long-time Home Depot employee. “Everybody said I was crazy. And I was definitely against drop ceilings,” he laughs. Bernardo says he knew the State Street storefront was perfect because he could make some basic improvements and be on his way in an already active location.

Located just a few steps from Eugene O’Neill Drive in what should be called the mural district of downtown New London — look for the one-story Willie Nelson portrait just a block away on Golden Street — the cafe’s flowery mandala logo adorns its primary window. The clementine-colored interior has an open kitchen, and a handful of handmade wood tables that Bernardo built. On top, paper menus are weighted with colorful minerals.

Teriyaki tempeh, made with soybeans, is served with teriyaki almonds, veggies, rice and an almond sauce.

Bernardo is not formally trained as a chef, but has always been a devoted home cook. His knowledge of vegan and raw-foods cooking evolved gradually after a motorcycle accident left him badly injured and frustrated with the healing process. This process culminated in a two-week raw foods certification internship at The Organic Garden Cafe in Beverly, Massachusetts, from which several key recipes from his menu have been adapted. After the internship, he says, his diet was changed for good.

He says the first noticeable effect of switching entirely to a vegan diet was a shift in his mental clarity. “I was so miserable and tired,” he says. Adding, “It was like a huge fog had lifted.” Another benefit, aside from healing from his injuries, he says, was inadvertently losing about 50 pounds.

Dr. Anne Procyk, a naturopathic doctor and the founder of Third Stone Integrative Health Center in Essex, suggests that, while no one diet is ideal for all people, a vegan diet can provide a great deal of nutritional benefit. “Vegan diets have been shown to promote longevity, as well as lower rates of many inflammatory diseases such as cardiovascular disease, cancer and autoimmune disease,” she says.

She warns that in order to thrive with a vegan diet, food choices must be based on plants rather than processed foods — precisely the cuisine Bernardo offers here.

Smoothies, juices, one-bowl meals, soups, snacks, sandwiches and salads make up the menu. Fresh juices range from $2.95 for eye-opening shots of wheatgrass or ginger, to $8.25 for a 14-ounce glass; they include mixes of celery, apple, parsley, beet and more.

The smoothie list (ranging from $7.95 to $9.50, with optional add-ons such as bee pollen, chia and other superfoods), includes a few hearty, meal-in-a glass blends such as the Namaste: almond milk, buckwheat, dates, banana and strawberries.

On the solid-food portion of the menu, fresh, crunchy, raw foods abound in most every dish, but there are plenty of cooked foods such as black beans, tempeh (sort of a soy cake or patty), quinoa and rice. Several dishes have sprouted legume seeds, and other nut or legume/nut-based additions.

The Perspective bowl (a large for $9.95 and a small for $7.95), like all the bowls served here, comes with mixed greens, shredded carrots, purple cabbage, beets and peppers, plus pico de gallo, avocado and black beans. It also benefits from an addition of vegan versions of Jack “cheeze” and sour cream. The “cheeze” is a nut-based mixture flavored with onion and garlic powder and an assortment of blended herbs and spices. Same goes for the sour “creem.” Both add texture and rich flavor to the dish.

Carrot goji berry cake

For dessert, there is a menu of seven options, with no flour or white sugar to be found. Instead, ingredients like dates, almonds, cashews, raw chocolate, goji berries and coconut constitute the flavor profiles of these not-too-sweet, and eminently nutritious desserts. Both the white chocolate cheesecake and semi-sweet mocha cheesecake are made with an almond and date crust, and are creamy and dense. Raw vegan goji berry cake ($7.50) is another surprisingly rich treat.

Having benefited so profoundly from his switch to raw and vegan food, Bernardo says “I just wanted to do something that mattered, and that made a difference.”

That indeed seems like a positive intention and the right path. The good news is, positive intentions and aspirations for healthy living can translate into delicious food that you may actually want to eat.

Right Path Organic Cafe Brings Vegan, Raw Food to Downtown New London

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Health news: say goodbye to garlic breath, a reality check on diabetes and more – The National

Next time you dip your shish taouk in garlic sauce, make sure to order a side of fresh apple, mint or lettuce.

A study published in the September issue of the Journal of Food Science found that raw apple and lettuce decreased the volatiles responsible for garlic breath by 50 per cent.

Mint leaves had a higher deodorisation level than apple and lettuce, but only in raw, leaf form. Mint wasn’t as effective when juiced, so don’t expect lemon and mint juice to be of any use. Likewise with green tea – it showed no deodorising effect at all.

The researchers from Ohio State University found that foods deodorise garlic breath in two ways. Enzymes in raw foods help to destroy odours, while phenolic compounds in raw and cooked foods destroy volatiles. Raw foods are more effective because they contain both enzymes and phenolic compounds.

Reality check on diabetes

Elizabeth Snyder, a certified diabetes educator at Ohio State University’s Wexner Medical Center, debunks common myths about managing diabetes.

• Now I can’t eat carbs: Simple carbohydrates should be limited because they cause a spike in blood sugar levels, but complex carbohydrates have fibre that can help regulate blood sugar levels.

• Eating gluten-free prevents/cures diabetes: Gluten is a protein that provides elasticity and volume in baked goods, so gluten-free foods are actually denser and hence have more carbs per serving, making blood sugar levels harder to manage.

• Green vegetables will lower blood sugar: While healthier, there’s no evidence to suggest green veggies bring down blood sugar on their own.

• Sugar-free foods won’t raise blood sugar: Sugar-free doesn’t mean carbohydrate-free. Always read the nutrition information panel.

• I can cleanse away diabetes: There is no magic cure. The best advice is to consume a balanced diet and exercise regularly.

Findings on rest and relaxation

When it comes to rest, most people agree they don’t get enough. A survey of 18,000 people from 134 countries, led by researchers at Durham University in the United Kingdom, found that 68 per cent would like more rest.

The survey, presented on the BBC Radio 4 programme The Anatomy of Rest, found that people who felt they needed more rest also scored lower in terms of well-being. It revealed that almost a third of respondents believed they needed more rest than the average person, while 10 per cent said they needed less.

The survey asked respondents to state the amount of rest they’d had in the past 24 hours. Results showed that being younger and having a higher household income were associated with fewer hours of rest. Those with caring responsibilities or in shift work also reported less rest.

The top five restful activities, according to the survey, included: Reading, being in nature, being alone, listening to music, and doing nothing in particular.

Dr Felicity Callard, principal investigator on the project and social scientist in the department of geography, said: “It’s intriguing that the top activities considered restful are frequently done on one’s own. Perhaps it’s not only the total hours resting or working that we need to consider, but the rhythms of our work, rest and time with and without others.”

Fall Treats for Chickens:Selecting Seasonally-Appropriate Foods (& What to Avoid) – Mother Earth News

 Fall Chicken Feed

Fall is a subtle, progressive change from a green landscape to one painted with varying tones of  oranges, reds, and yellows, until the bareness of winter sets in. Along with it comes a shift in seasonally available foods. As we change our diets to prepare for the winter months, we must also take our flocks into consideration. Which fall foods are safe to feed chickens, and what should we avoid?

Great Fall Treats for Chickens

Chickens love a varied diet and are true omnivores. However, it is best to provide treats late in the day. Chickens are like children, in that if you serve their dessert with their meal, they will most likely eat the treats first, and may skip their normal feed altogether. It is also important to mix up your treats to add variety to your chicken’s diet. While pumpkin makes a great treat, no one wants to eat pumpkin every day for 3 months, and that includes your birds.

Pumpkin: Raw or cooked, pumpkin is a fantastic treat for chickens. Both the seeds and the flesh of the pumpkin provide chickens with a nutritious, seasonally appropriate treat. So when the jack-o-lantern starts to look a little past his prime, it may be time to send him to the coop. Other winter squash works just as well as pumpkin, so feel free to add some variety as you work through your cellar.

Sweet Potatoes: While sweet potatoes and yams don’t provide a whole lot of nutrition to your flock, they are fine as a treat if your flock enjoys them. However, when preparing sweet potatoes for chickens, they must be cooked, and the green part of the peel should be removed.

Oatmeal: Just as you enjoy a warm bowl of oatmeal on a cold morning, your flock agrees! Cooked oatmeal is a nutritious treat for your chicks on cool days, but raw is also fine. Combining raw oatmeal with scratch feed and birdseed for a scatter treat can also get your birds up and moving.

Corn: Ok, so this one may be cheating, as most are already aware that chickens like corn. However, fall is harvest time for corn, so now is the time to plan for inexpensive chicken treats for the whole year. One of the best things about corn is its versatility in storage. Chickens can be fed corn directly on the cob, frozen, canned, or even dried. Raw or cooked, most birds aren’t picky. If you dry the corn directly on the ear, then it can be hung from the run or coop ceiling to provide a healthy treat and some entertainment for your flock.

Apples: Apples can be fed raw or as an applesauce. There is some controversy regarding apples, as the seeds contain cyanide. However, evidenced by the fact that my Uncle Ray has eaten the whole apple his entire life, seeds and all, the cyanide present in apples is not a sufficient amount to be lethal. If this is a concern for you, then simply core the apple before serving to your birds. If you don’t like the look of the empty hole in the middle, then fill it with peanut butter for an extra treat!

Nuts: Unsalted nuts with the shell removed are a great protein source for chickens during the fall and winter months. Fall is the perfect time for nut collection. Walnuts, almonds, peanuts, cashews, and pecans (Avoid acorns!) all make great treats.  You can serve them as either whole nuts or crushed, chickens seem to enjoy them both ways.  

There are lots of other seasonally appropriate foods for chickens, such as carrots, cabbage, popped popcorn, cooked pasta, and you can even plant a plastic tray of rye or wheat grass for your chickens to peck at. Just remember to feed treats late in the day, and to offer a variety of options throughout the season.


Foods To Avoid Feeding Your Chickens

While most items that we eat are fine to share with our chickens, including fruits, vegetables, grains, meat, seafood, and even eggs, there are some items to avoid regardless of the season.

Dry or Undercooked Beans: While dry beans seem like a perfect treat to peck at, they can actually be quite dangerous for your flock. Raw beans actually contain a natural insecticide called Phytohemagglutinin that is toxic to birds. While it may not kill them right away, it can cause organ damage which may eventually lead to a slow death, making this one of the top foods to avoid. Beans can be fed if soaked and cooked, or if allowed to sprout. Either of these will kill the hemagglutinin, making them safe for consumption by your flock (and by you).

Raw Green Potato Peels: We discussed above making sure to remove the green part of the sweet potato skins, and there is a reason for that. Raw potato skins contain a toxic substance called Solanine that can cause gastrointestinal issues and possibly even death. You shouldn’t eat it or neither should your chickens.

Onions: Thiosulphate is a toxin found in onions that attacks and destroys red blood cells. This can cause jaundice, anemia, or even death in your flock. While there may be some health benefits to feeding onion, those can all be found in other, safer foods. It simply isn’t worth the risk.

Keep in mind that chickens will eat pretty much ANYTHING, and do not have a good concept of what is safe to eat and what is not. Keep an eye on not only what you feed, but the plants and trees that grow around your coop, as your chickens will naturally attempt to eat most things that they can access. Not all wild plants are safe and suitable for consumption by your flock. To be a responsible chicken keeper, you must be an attentive chicken keeper. Identify the plants that your flock will have access to, and make sure to remove any potential hazards, or rethink your coop location if necessary.

Final Thoughts on Fall Treats for Chickens

Providing your chickens with a seasonally appropriate diet can help to improve the health of your flock, in addition to reducing the cost of maintaining a flock through the cooler months. Chickens enjoy a variety of foods and can eat many of the same things that we do. You can even serve leftovers to your flock, as long as the foods are appropriate and not overly salty. Offer a base feed diet that provides their basic nutrients, and remember that treats are simply that- a treat, and should not replace your normal chicken feed.

Good luck, and enjoy your pumpkin-spice everything!

Emily Baker launched the website in 2010 with her husband, Christopher. The site offers everything you need to incubate and hatch chicken eggs. Emily has personally assisted thousands of hobbyists and breeders in selecting appropriate incubation equipment and supplies, proper use of that equipment, and providing general incubation support. She has also had multiple articles published regarding incubator selection and technique. Read all of Emily’s MOTHER EARTH NEWS posts here.

All MOTHER EARTH NEWS community bloggers have agreed to our Terms of Agreement and to follow blogging best practices. They are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.

Doctor Explains How Reversing Type 2 Diabetes Starts With Ignoring The Guidelines On Carbohydrates – Collective Evolution

Obesity is a life-threatening disease not taken on by choice. Yet, thanks at least in part to our society’s glorification of thinness, many have preconceived notions about those who are obese, believing they are to blame for their situation — that they are simply lazy, gluttonous, and lack the willpower to change.

But as Sarah Hallberg, the Medical Director of the Medically Supervised Weight Loss Program at IU Health Arnett, United States, notes, obesity is a hormonal disease, not a lifestyle choice. And one of those hormones is insulin.

The body processes insulin when glucose is released into the bloodstream following carbohydrate consumption. Usually, this insulin responsF

As for the general recommendations put forth by the American Diabetes Association (ADA), she explains that, “The general recommendations are to tell patients with type 2 to consume 40-65g of carbohydrate per meal, plus more at snacks. We are essentially recommending that they eat exactly what’s causing their problem.”

Hallberg notes that, when treating type 2 patients with insulin, glucose levels rise after eating carbs, as does the need for insulin. But because insulin is the body’s fat storage hormone, this causes hunger fat to be stored, making it difficult for patients to lose weight.

“The ADA guidelines specifically state that there is inconclusive evidence to recommend a specific carbohydrate limit. Nowhere in the ADA guidelines is the aim of reversing type 2 diabetes. This needs to be changed because type 2 can be reversed, in many if not most situations, especially if we start early,” she says.

As for Hallberg’s diet recommendation, she points out that, though the body needs proteins and essential fatty acids, it doesn’t have a certain amount of daily carbohydrates it must adhere to for health purposes.

“When our patients decrease their carbs, their glucose goes down and they don’t need as much insulin. Their insulin levels drop fast. Low-carb intervention works so fast that we can literally pull people off hundreds of units of insulin in days to weeks,” Hallberg explains.

But she is also sure to explain that low-carb does not refer to no carbs, nor is it necessarily high in protein. “My patients eat fat, and a lot of it. Fat is the only macronutrient that is going to keep our blood glucose and insulin levels low,” she says.

Her evidence comes in the form a study her clinic performed, where 50 people with type 2 diabetes were treated with her recommended low-carb high-fat diet. She treated another 50 patients with ADA guidelines. After six months, the study concluded that the patients treated with Hallberg’s recommended diet were able to decrease their insulin by nearly 500 units a day, on average. Those in the ADA group, however, had to boost their insulin by an average of 350 units a day.

So can type 2 diabetes be reversed? “Cured would imply that it can’t come back, and if they start eating excessive carbs again it will, but they don’t have diabetes any longer,” Hallberg urges.

Watch her full presentation below:

More Interesting Information On How 6 Test Subjects Reverse Diabetes In 30 Days

In the film, Simply Raw: Reversing Diabetes in 30 Days, six test subjects were used, all of whom had varying lifestyles and conditions but were all diabetic – five were type 2 and one was type 1. Each subject was taking insulin.

Before we get into the results of this film, let’s take note of what is established about type 1 and type 2 diabetes. This information is from The National Diabetes Education Program:

Type 1 diabetes – The body does not make insulin. Insulin helps the body use glucose from food for energy. People with type 1 need to take insulin every day.

Type 2 diabetes – The body does not make or use insulin well. People with type 2 often need to take pills or insulin. Type 2 is the most common form of diabetes.

The participants of the program were as follows:

  • Austin (age 25) was not only a type 1 diabetic, but he also had a drinking problem.
  • Kirt (age 25) had a blood sugar reading of 1200. Normal is below 100. His doctor told him, “You should be dead.”
  • Bill (age 58) was seeing a cardiologist and had neuropathy. He could not feel his feet.
  • Michelle (age 36) was quite obese.
  • Henry (age 58) took insulin plus 9 pills daily. Blood sugar was at 464.
  • Pam (62) was quite obese. Her father, brother, and sister are also diabetic.

Simply-RawThe Method

The approach Gabriel Cousens takes to cure people of diabetes is all about changing their diet. According to him, research shows that in terms of health, meat eaters have 4 times more breast cancer, 3.6 times more prostate cancer, 4 times more diabetes, and much higher rates of chronic disease in general, than their vegan counterparts. If you’re just having milk, that’s 3 times more leukemia.[4]

Given his position on diet, he believes in taking a mainly raw approach to eating and consuming a plant based diet. His team prepares raw, well-balanced and whole meals for the test subjects throughout the 30 day period. The food becomes their medicine.

With medical supervision, all of the subjects took their medication as needed and ate the food that is provided to them by Gabriel and his team at the Tree Of Life Rejuvenation Center.


By Day 3 of the program Kirt, Bill and Henry were able to stop taking insulin and medication. Their blood sugar levels had already dropped to the normal range after just 3 days of changing their diet. Pam was able to cut her insulin intake by 1/3. Austin, the type 1 diabetic, was able to cut his insulin intake down to half. And Michelle saw her blood sugar at around 362. This discouraged her to the point where she didn’t want to stay in the program any longer, although she did.

By day 12 of the program, Henry’s blood sugar had dropped 256 points compared to day 1. He was not using medication to lower his blood sugar levels. Although he was seeing great results, Henry felt he was too old for the program and requested to go home. His family arrived on day 17 and he went home. By that time, he was no longer taking 17 medications, he had lost 30 pounds, and his blood pressure had decreased. In Henry’s case, his addiction to the food he used to eat was too difficult to overcome.

By the very last day, day 30, incredible results were seen that significantly challenge the current belief that diabetes has no cure.

  • Kirt no longer needed medications. His blood sugar had dropped 214 points to as low as 73 (normal) without medication. It was later found out he was type 1 diabetic since the beginning.Status: Within normal range.
  • Bill stopped taking 19 medications and lost 32 pounds. His blood sugar dropped 214 points to 74 (normal) without medication or insulin. Status: Within normal range.
  • Michelle stopped taking all of her medications and lost 23 pounds. Her blood sugar dropped from 291 to 109 without the use of medication. Status: Within normal range.
  • Pam lost 26 pounds while her blood sugar dropped 167 points down to 112 without medication.Status: Within normal range.
  • Austin, who is type 1 diabetic, lost 20 pounds and reduced his insulin from 70 units down to 5.Status: Drastic improvement in diabetic condition.

As you can see, all participants had drastic turnarounds in their health and all had their diabetes either completely reversed or brought well under control. A type 1 diabetic (Kirt) had his diabetes completely cured – something that is considered impossible. All type 2 diabetics no longer needed insulin.

What Does This Tell Us?

Like many things in modern medicine, we don’t have all of the answers and in a lot of cases we have a difficult time admitting that what is currently mainstream isn’t always the best course of action.

People everywhere are taking alternate routes to achieve results equal to and sometimes better than what is made available to them through mainstream voices like doctors and government appointed professionals. I feel it’s important that people know their options and have a fair chance of hearing them out. I know many people with diabetes who aren’t aware of the power of food in transforming their condition yet are taking insulin and following mainstream ideas as if they were the only truth.

It isn’t to say that the mainstream is bad, it’s simply that we are missing out on other options in a big way. After all, the American Diabetes Association makes claims about there being no cures yet the above results would suggest there is more to that story.

Have you ever tried raw food to cure your diabetes? We are curious to hear some real live results from others.







Adam’s Fresh Chocolate spearheads yacón use in chocolate –

Peruvian daisy yacón will be the natural sweetener of the future in the chocolate industry, according to British raw chocolate startup Adam’s Fresh Chocolate.

The company claims to be the first chocolate company in the UK to use yacón as a natural sweetener after it was approved as an EU novel food in 2014.

‘Fudge-like texture to the chocolate’

Adam’s Fresh Chocolate’s co-founder Mark Claydon told ConfectioneryNews that yacón is a species of perennial daisy grown in Peru, and its naturally sweet roots are the source of the sweetener.

“We’ve used yacón for more than a decade. It was one of the many South American superfoods Adam came across whole eating a raw food diet,” Claydon said. “It gives a fudge-like texture to the chocolate.”

Adam’s Fresh Chocolate believes that, even though there is still a great deal to learn about the plant as a confectionery ingredient“yacón is the natural sweetener of the future.”

Since all the products from Adam’s Fresh Chocolate are made with raw cacao, yacón is also used to temper the bitterness of the cacao, Claydon said

A study published by the US National Library of Medicine, part of the National Institutes of Health, found that syrup obtained from yacón roots
 is a good source of fructooligosaccharides, and its long-term consumption produced beneficial health effects on obese pre-menopausal women with insulin resistance.

Investment and expert advice

Adam’s Fresh Chocolate recently won the Seed Fund 2016
, a philanthropic fund founded by branding and marketing consultancy, The Collaborators, to help fuel the growth of startups.

It has earned a prize estimated to be worth over £100,000 ($122,000) and Adam’s Fresh Chocolate’s founders, Adam Farag and Mark Claydon, will be enrolled in a 12-month program with the organization, which includes access to expert business, branding and communications resources.

Farag had made raw chocolate at home for more than 10 years before he decided to start a business. As an old school friend of Farag’s, Claydon said they both like the idea of working together, and hope to give consumers the ability to choose a 100% plant-based product.

Pioneering in using yacón as natural sweetener

Adams Fresh Chocolate currently offers four flavors of raw chocolate items: goji and pistachio, hazelnut and blackcurrant, coconut and banana, and mint. All the products are mainly stocked in the Bristol area, and are available online at the company’s website.

According to the chocolatier, its products are free from refined sugars, dairy, gluten and soy.

Increasing production with new premises

Clayton said a big challenge for the startup had been scaling up production. “But [another challenge is] also getting our message out to the masses,” he said.

Adam’s Fresh Chocolate will up capacity by mid-November this year as it waits for its new plant to be fully operational.

“Our new premises are currently just a shell. We want them completely kitted and pumping out chocolate as soon as our oompa lumpas will allow,” Claydon said.

Adam’s Fresh Chocolate has been in business for less than a year and is hoping to achieve a 400% sales increase in Q4 this year compared to Q3.

“This target runs side by side with our objective to educate consumers on making nutrition based choices, and to continue to spread our message,” Claydon said.