Celiac disease is a disorder that, when triggered, essentially causes the body to attack itself. A protein called gluten sets it off; gluten is a protein compound found in the seeds of various branches of the grass family. This includes such common foods as barley, rye, and wheat flours. Because the seeds are the part of those plants that are ground to make flour, gluten carries into flour and thus all products made with flour. In a person with celiac disease, when the immune system detects gluten, it recognizes it much in the same way that someone with a peanut allergy’s immune system recognizes peanuts. The reaction is immediate; anti-gluten antibodies are released. Antibodies are y-shaped blood compounds that ward off anything the immune system sees as threats– antibodies also ward off diseases. These antibodies travel to the small intestine and attack the intestinal lining. Unfortunately, there are small structures called villi that reside in the intestinal lining and are responsible for absorbing the nutrients from food that the human body needs to live. When the antibodies attack, they damage the villi, effectively disabling the proper processing of the whole spectrum of vitamins and minerals. Because of this, one of the most common symptoms of celiac disease is malnourishment.
Celiac Disease & Calcium
One nutrient that is critical to proper body function is calcium. As any child who has been told to drink their milk knows, calcium is essential for proper bone strength. Calcium deficiency is one of the most problematic symptoms of celiac disease; insufficient bone mass, or osteopenia, can lead to innumerable problems including frequent broken bones. In children with celiac disease, osteopenia is especially dangerous, because if they do not have strong enough bones as a child, they may never develop fully and correctly. It is vital that children receive enough calcium as they are growing, so that, as the cliché goes, they will grow up “big and strong”.
One treatment of this issue is to take calcium supplements for Celiac patients. There are a few properties that any proper celiac supplement for calcium or other nutrients must have. Firstly, and somewhat obviously, they must be gluten-free. If they weren’t, they would be incredibly counterproductive! Secondly, the celiac calcium supplement should contain an extremely easily absorbable form of calcium so as to make the injured villi’s job easy as it can be. As long as a gluten-free calcium vitamin is selected, they are a great way to go. Just make sure to check in with your doctor first to make sure that you will be getting an appropriate amount of calcium– too much calcium can actually make the problem worse.
Over the past decade, whoopie pies have become somewhat of a cultural phenomenon. Today, not only can you find them in every state, there is also an abundance of online bakeries available to lovers of this classic treat. They are so popular, in fact, that in 2010 The New York Times named the whoopie pie the next big thing in trendy desserts. So, where then can you find the best tasting whoopie pies in the country? A good place to begin your search is New England.
The classic whoopie pie is essentially the cake version of an Oreo. It consists of a thick layer of vanilla frosting sandwiched between two mounds of decadent chocolate cake. As a result of the skyrocketing popularity of this dessert, there has also been a rise in new and unique whoopie pie flavor combinations. It is now easy to find whoopie pies in fantastic flavors like oatmeal, banana cream, lemon, chocolate chip, mint, red velvet cake and even pumpkin—so there is definitely a whoopie pie for everyone. If spending some time in Maine, trying out one of their whoopie pies should be a priority—and some of the best whoopie pies in the country are found here. One of the most delicious brands is located in the town of Freeport, a small town which is any shopper’s mecca—and it is also home to the flagship L.L. Bean store. After a long day shopping the outlets and boutiques here, make a stop at Wicked Whoopies for an unforgettable selection of this tasty treat.
The new maple syrup grading system
Starting this year, a new international system for grading maple syrup which was developed by the International Maple Syrup Institute will begin popping up in grocery stores. The new maple grading system was created in order to make understanding maple syrup grades simpler for customers. Rather than having two grading systems (the U.S. system and the Canadian system), one universal grading method will replace them.
Before this new system was created, U.S. maple syrup was classified into two grades: Grade A and Grade B. Under the improved system, all maple syrup will be Grade A pure maple syrup. All retail maple syrup will be Grade A, and will be broken down further into four distinct classes. Grade A Golden is the lightest and most subtly flavored class. Grade A Amber has a darker color and a bolder flavor. Grade A Dark has an even richer color and a more intense flavor than the Golden and the Amber. Fans of Grade B maple syrup will enjoy this class, as well as Grade A Very Dark. This class has the darkest color available for retail purchase and it has a very strong maple flavor. In addition to the retail grades, there will also be a Processing Grade maple syrup available only for commercial use.
Having just one grading system internationally is far less frustrating for consumers. As long as you know the basics of the grading system, picking out a variety of maple syrup will be a simple process.