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.”

The Benefits and Advantages of Eating Healthy Food

One should never underestimate the importance of eating healthy food. There are so many benefits but why are there so many people still not eating right? Why has obesity and heart diseases become such a huge factor? Although the statistics are clear, people still refuse to change their life styles.

Eating healthy food may become a struggle, especially when there are so many fast food restaurants everywhere we turn. Often people make excuses like they don’t have time to get healthy food, it’s not that accessible, or that they don’t know how to prepare it. However, there are just as many supermarkets that stock fresh produce as there are fast foods outlets, so accessibility is a poor excuse.

The rate at which obesity in children is rising is more shocking than that in adults. But what is the root of this problem. One cannot really blame the children as they learn from their parents. Children are more likely to eat unhealthy foods if their parents do.

The benefits of eating a healthy diet include living a longer life, feeling happier, gaining vitality, weight loss, and a healthy appearance. Processed food decrease the quality of our lives, so eating healthy foods means we can better fight diseases and live longer. When it comes to happiness, studies have shown that eating healthy foods is an excellent natural anti-depressant.

When you eat healthy your energy levels tend to rise. Because fatty foods cause weight gain you will also have a better chance of losing weight with a healthy diet. You will not only feel healthier but will look healthier. You’ll be surprised at how much healthier your skin, hair, and nails will become.

Sometimes it is not enough just to eat an apple a day. To really gain the benefits of eating healthy foods you need to plan an entire healthy diet and stick to it.

The best time to eat healthy is the morning. Breakfast is the most important meal of the day, so keeping at least your breakfast healthy is a good start. Drinking a smoothie in morning is a good healthy option. It is packed with goodness and tastes delicious. Yogurt also makes for a healthy breakfast but stick to low fat, unsweetened yoghurt. Eating plain yogurt with freshly cut fruit pieces may be an even healthier option. Eggs and whole wheat bread or bran muffins is more filling. Eating cereals or oatmeal is also better than eating a fatty breakfast or even no breakfast.

During the day you need to eat meals that contain loads of starch because they contain energy. Breads, cereals, rice, potatoes and pasta will do the trick however, stay within the limits. Do not over eat; just eat enough to sustain your energy.

You should also try to eat as much fruits and vegetables as possible throughout the day. One should at least pack in 5 portions. Avoid eating a lot of meats; rather choose fish as a healthy alternative. Stay away from a lot of fatty and processed foods but do not cut it out completely. Lastly, drink loads of water.

The Benefits of Raw Beet Juice

Just the rich burgundy colour of beet (beetroot) juice makes you feel good. You may have hated the pickled beets found in jars and slopped onto a plate with some lettuce when you were a child, but raw beet juice is completely different. For one thing you don’t have to worry about the texture which some find unpalatable.

Most of the nutrient value of beets lies in the layer just underneath the skin, so simply wash this carefully so that it doesn’t “bleed” and juice those beets. A beet is packed with nutrients, and contains vitamins C and A in the form of beta-carotene, the B-complex vitamins, thiamin (B1), riboflavin (B2) and niacin (B3). Beets are also rich in the minerals calcium, for healthy bones, magnesium, phosphorous and potassium and also has lesser amounts of sodium, zinc, copper, manganese and selenium.

For centuries beetroot have been used as a cancer remedy in Europe and modern research has found that the selenium and other minerals found in this root vegetable have antioxidant properties which seem to particularly decrease the risks of breast, prostate, lung and colorectal cancers.

Beetroot juice is also thought to be cardio-vascular protective and can help to lower high blood pressure. A study undertaken by researchers at the University of Exeter, UK has shown that beetroot juice can help athletes as they need less oxygen to perform and this means there is less stress on the heart during exercise. It was found that the juice lessened fatigue and improved stamina but it isn’t only athletes who can benefits from drinking it. It improves blood circulation and given the amounts of potassium in the juice, so you are less likely to have muscle cramps and cardio-vascular irregularities.

The trace mineral selenium is though to improve menopausal symptoms including hot flashes or flushes, and as it mimics the action of insulin is useful for diabetics, perhaps helping to prevent secondary symptoms such as macular degeneration and cataracts forming in the eyes. Selenium is also necessary for healthy hair and skin and is believed to slow the skin’s ageing process, helping it retain its youthful elasticity. It also helps to increase the quality of a man’s sperm and its production and also to help male potency. Perhaps this is why this vegetable was regarded as an aphrodisiac in ancient Greece and Rome. (They ate the green tops too as they are still eaten in the Mediterranean area.)

You shouldn’t go overboard with your consumption of beet juice however, as it is possible to have too much of a good thing, and this is no exception. If you drink a lot of it you will have liver problems, and a slight side effect is Beeturia – red urine. Have a glass a day and mix it with carrot juice, celery and apple juice, try the combinations to see which one suits your palate best.

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 Incubators.org 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.

DIFFERENCE BETWEEN RAW FOOD N COOKED FOOD?




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Soon after dropping out, I became desperate to cure my skin issues because I knew I shouldn’t be having so much acne all over my face, back and chest. Nothing was working though… every cream, lotion and potion failed me. I eventually found Fruitarianism AKA Low Fat, Raw Veganism which not only cleared my skin but also gave me the life meaning and purpose I had been looking for all this time.

With my new mental clarity, I read, no, I devoured dozens of books on self improvement and raw veganism. Then took inspired action daily and made so much progress in such a short period of time by helping others via Skype, YouTube and other forms of social media.

Within 2 weeks of eating 100% low fat raw vegan my skin totally cleared up and I was making good money as personal trainer – helping people get fit & healthy. I started making YouTube videos soon after to share my story – although I was SUPER hesitant at first!

I haven’t had any acne since eating low fat raw vegan, and my life will never be the same again since reading those books and making these YouTube videos for you.

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Maybe my YouTube channel can help you change yours…

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Food Safety Tips You Can Do at Home to Minimize the Risk of Food Poisoning

Food Preparation Safety

Refrigerate

Always refrigerate perishable food within 2 hours.

Refrigerate within 1 hour when the temperature is above 90F.

At home, place meat, poultry, and seafood in the refrigerator immediately.

Freeze poultry and ground meat that won’t be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Defrost Safely

Completely defrost meat and poultry before grilling so it cooks more evenly.

Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water.

You can microwave to defrost if the food will be placed immediately on the grill.

Safe Food Preparation

To prevent food borne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

Only use knives and cutting utensils for one thing, either for meat or for vegetables. Thereafter, the utensils should be thoroughly washed.

NEVER place the grilled meat back on the dish or board on which the raw meat was placed, as this has blood and juices from the raw meat.

NEVER use knives or dishes that have been used for the raw meat for the grilled meat, too.

Clean all counters and cooking surfaces, with hot soapy water before use.

Clean all cutting boards with hot soapy water before use.

Avoid using the same plate for raw and cooked food.

Marinade in the refrigerator and discard the marinade immediately after use.

Use a separate brush one for marinating and another for basting cooked meat.

Marinading

Marinate food in the refrigerator, not on the counter.

Discard the marinade immediately after use.

If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Safe Food Handling

Keep all raw and cooked food separate and keep it “wrapped and refrigerated”.

Use separate BBQ utensils when handling raw and cooked food.

Make sure frozen meat is thoroughly thawed (unless otherwise stated) before cooking and do not refreeze once thawed.

Safe Cooking

Cook thoroughly. Cook food to a safe minimum internal temperature to destroy harmful bacteria. The only way to be sure foods are cooked to a high enough temperature to kill harmful bacteria is to use an accurate digital instant-read thermometer. Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for food borne. Those most at risk include young children, the elderly, and those with compromised immune systems.

Unless you are in a big hurry or you like for your meat to be dry, do not press on it. You will just be squeezing out all those wonderful juices. Additionally, squeezing the juices on the coals and crating smoke is not healthy.

Meat and poultry cooked on a grill often browns very fast on the outside. Make sure the meat is thoroughly cooked before serving. Only large whole pieces of meat may be a bit pinkish inside. Sliced or smaller pieces of meat should be well done.

Ground meat, because of the grinding process is typically more exposed to harmful pathogens. Hamburgers made of ground beef should reach 160ºF. Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7. Eating a pink or red ground beef patty without first verifying that the safe temperature of 160ºF has been reached is a significant risk factor for food borne illness. When a ground beef patty is cooked to 160ºF throughout, it can be safe and juicy, regardless of color.

Beef, veal, and lamb steaks, roasts and chops can be cooked to 145ºF.

All cuts of pork should reach 160ºF

All poultry should reach a minimum of 165ºF

All cuts of pork should be cooked to 160ºF throughout.

Keep Hot Food Hot

After cooking meat and poultry on the grill, keep it hot until served – at 140ºF or warmer.

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook.

At home, the cooked meat can be kept hot in a warm oven (approximately 200ºF), in a chafing dish or slow cooker, or on a warming tray.

Serving the Food

When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food. In hot weather (above 90ºF), food should never sit out for more than 1 hour.

Reheating

When reheating fully cooked meats like hot dogs, grill to 165ºF or until steaming hot.

Leftovers

Refrigerate any leftovers promptly in shallow containers.

Discard any food left out more than 2 hours (1 hour if temperatures are above 90ºF).

Food Storage

Keep meat and poultry refrigerated until ready to use.

Only take out the meat and poultry that will immediately be placed on the grill.

Store the meat on an even tray and only take the meat out of the refrigerator when the barbecue is ready.

If a large portion of meat is to be used, try to take out only the amount that fits on the grill and grill the rest later.

Meat and poultry can be marinated for several hours or days to tenderize or add flavor.

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.

Results

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.

Sources:

1. http://www.diabetes.org/diabetes-basics/statistics/

2. http://care.diabetesjournals.org/content/24/11/1936.full

3. http://www.medicinenet.com/diabetes_treatment/article.htm

4. http://www.treehugger.com/culture/dr-gabriel-cousens-on-curing-diabetes-with-raw-food-and-on-why-going-vegan-makes-sense.html

5. http://www.webmd.com/diabetes/blood-glucose-control

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Adam’s Fresh Chocolate spearheads yacón use in chocolate – ConfectioneryNews.com

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.

MY NUMBER 1 TIP || ADVICE TO STAY RAW VEGAN



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