HoneyBar Sweet & Salty - 15 Bars

Nuts

Why we're nuts about NUTS
Given the size of the average nut, it is amazing all the nutrients that can be packed into such as small package. Nuts such as almonds, walnuts, hazelnuts, macadamia nuts, pecans, pistachios and more... are a good source of protein, fibre, omega 3 and omega 9 fatty acids.

They are also high in vitamin E, folate, calcium, magnesium and potassium. These nutritional properties make nuts a great choice for those looking for heart healthy foods, and those interested in both diabetes and supporting healthy cell growths.

Peanuts are no nut at all.
Few people realize that peanuts are actually not a nut or even a seed at all, but rather a legume and as such grow underground. Peanuts are rich in nutrients and contain about 25% protein, a little more than the average 'true nut'. That being said, there are some concerns about peanut consumption. Peanuts tend to be processed at even higher temperatures than other nuts. This is because peanuts are at a higher risk of being contaminated with the mold Aspergillus flavus, which produces a harmful substance called aflatoxin. The high temperatures and processing methods may ensure these microorganisms are killed, but may also negate some of their nutritional properties. Peanut allergies are also quite common today, and many schools ban any peanut products from entering the schools, as even the smell of peanuts can cause anaphylactic shock in some individuals. It has been hypothesized that North American roasting techniques increase the allergen potential of peanuts by making specific allergens in peanuts more difficult to digest.

If you'd prefer to avoid peanuts, but are still looking for something to compliment that honey or jam, think other nut butters, such as almond butter, cashew butter, hazelnut butter and more. Nut butters come in both raw and roasted varieties. Read the label so you know what you are getting. Almond butter is great served with quartered apples, or as an added protein in your morning smoothie. Give them a try!

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.