Honey Bars (Mixed Flavours) - 6 Bars

Cranberry

Cranberries are the fruit of a bush (Vaccinium macrocarpon) that have a tart flavour and are commonly used in cooking, baking, juice, or eaten plain. Cranberry sauce is frequently paired with turkey during Thanksgiving celebrations in North America. Traditionally, cranberry has been used for hundreds of years to prevent and and treat urinary tract infections.

In the current medical model, a large amount of scientific research has been performed to confirm this traditional usage, and has also shown it to decrease the severity of established Urinary Tract Infections as well. It is now widely used by naturopathic and medical healthcare practitioners around the world.

How does it work?
Cranberry contains compounds called lectins that prevent bacteria from sticking to the walls of the urinary tract. When they cannot stay stuck to the bladder wall, they are easily flushed out with the urine and do not lead to infection. This is particularly true of the most common urinary tract pathogen, the bacteria commonly called E. coli. The increased activity against E. coli may also be due to the mannose content of cranberry. For more information on how mannose works, please see our Mannose article. Supplementation with cranberry also acidifies the urine, which makes it an uncomfortable environment for many bacteria to live and reproduce.

Nutritional Content
In addition to the antibacterial sugar mannose, cranberries also contain significant amounts of vitamin C, which is important for the healing of the lining of the urinary tract. The chemical compounds called proanthocyanidins found in cranberry have been shown to have positive cellular effects in preliminary laboratory testing.

Gluten-Free
Gluten is the combination of two proteins, gliadin and glutenin, which exist in varying amounts in the endosperm (the inside) of most grass related grains, such as wheat and rye. These proteins give dough its elasticity, allow leavening, and keeps baked goods chewy and cohesive.

Gluten intolerance varies in severity, from mild to a severe intolerance, called Celiac’s disease. Symptoms include diarrhea, bloating, cramping, abdominal pain and vomiting 1-3 hours after consumption of gluten containing foods. Gluten is considered a complex protein, meaning it contains two or more chains of individual proteins. It is a large molecule, one of the reasons that it is difficult for our digestive systems to handle. When gluten molecules reach the small intestine, they can actually cause small holes in the mucosal lining, creating something called Leaky gut syndrome. Normally the lining of our gut selectively filters through the contents of the intestine, absorbing the nutrients we need and allows everything else to pass through to be eliminated as waste. When the gut lining is compromised, foreign particles are able to pass through and into the bloodstream. This causes the immune system to get involved, as it sets out to attack these foreign materials. The intestinal damage causes malnutrition, deficient absorption of nutrients and fat. Symptoms such as rash, anemia, weight loss, steatorrhea (smelly and shiny stool), bone pain and osteoporosis, frequent colds, mood swings, and a host of others, are all due to a lack of nutrients.

Gluten is also an additive and acts as a stabilizing agent in products where it is unexpected, such as ice cream, and ketchup. It is these products that can make gluten free diets so challenging for those who suffer from intolerances.Gluten containing foods are as follows: barley, oats, rye, wheat, spelt, kamut, hydrolysed vegetable protein, texturized vegetable protein, hydrolysed plant protein malt, modified food starch, some soy sauces, grain vinegars, binders, fillers, some natural flavours, hot dogs, gravies, luncheon meat, beer, mustard, ketchup, non-dairy creamer, white vinegar, processed foods, bouillon cubes, chocolate, bottled salad dressing, curry powder and seasonings.

Be cautious with oats. Although there are now many brands that certify their oats as gluten free, many other companies transport, prepare and package their oats alongside many gluten containing grains. Cross-contamination is very common.

Gluten intolerance is a genetically inherited disorder. Symptoms may first be noticed in infancy, as it causes failure to thrive. Less severe intolerances may not develop until adulthood. These are often triggered by physical or mental-emotional stress. Once gluten is eliminated from the diet, the gut lining will heal and symptoms will cease. Some adults with mild intolerance may find they can reintroduce small amounts of gluten back into their diet without symptoms returning. Others must continue to follow very strict gluten free diets for the remainder of their lives.

Individuals with gluten intolerance are advised to eat a healthy diet, including fruits and vegetables, lean protein such as fish and poultry, healthy fats and gluten free grains, including rice, corn, millet, quinoa, potato and soy. The following list of supplements can be used for preventing, and repairing damage from gluten intolerance.