gluten free bread roll
For those diagnosed with thyroid disease, it’s a smart move to also get tested for celiac disease. The reason is because when you already have one autoimmune disorder, the risk of having another is considerably elevated. Many people afflicted with hypothyroid or hyperthyroid are unaware that they have a gluten sensitivity, or even a full-blown allergy. The most common symptoms, such as stomach pain, headaches and even problematic skin are often brushed off and overlooked since they are generally mild enough to not cause worry. The truth is that you don’t need to have severe symptoms in order to get tested—or even to try switching to a diet which is low in gluten. Substituting a few of your dietary staples with gluten free foods might very well provide an instant improvement in how you feel.
If you prefer to not go see a doctor right away, you can always experiment on your own by minimizing the amount of gluten in your diet. The next time you go grocery shopping, pick up a few gluten free food products that look good to you and test them out. You don’t need to have a medical necessity to buy gluten free food, and you’ll probably notice you feel a lot better. The reason for this is because gluten free food is made from whole grains which naturally contain more fiber and nutrients than those which are made from heavily-processed white flour.
Glutino is easily one of the best gluten free food brands on the market today, and you can find their delicious products at most grocery stores across the country. If you have thyroid disease, trying out some of their foods is certainly worth a shot.
Historically, the system for grading maple syrup has been different in the United States than it is in Canada, which has resulted in consumer confusion. Figuring out one grading system is frustrating enough, but two is downright difficult. The International Maple Syrup Institute has developed a new international grading system that will make things much simpler for consumers, and it is set to go into effect this year.
Currently, the United States has two maple syrup grades, Grade A and Grade B. Grade A further breaks down into three sub-grades: Light Amber, Medium Amber, and Dark Amber. Canada’s grading system is based on a number scale. Canada #1 includes Extra Light (also known as AA), Light (A), and Medium (B). Canada #2 is Amber, which is also known as C, and finally, #3 is known as Dark, or D. Because the three Canada #1 grades are basically identical to the three sub-grades of the U.S. Grade A syrups, it makes sense to create one grading system that would eliminate worldwide confusion. So, how is maple syrup graded according to the new standards? Instead of multiple grades and numbers, there will just be one grade for consumers: Grade A. There will also be a Processing Grade maple syrup that will be available for use in food products but not for retail sale. Grade A maple syrup will be divided into four color classes: Golden, Amber, Dark, and Very Dark. On top of making maple syrup grades easier to decipher, one of the biggest reasons for changing the grading standard is to eliminate the discrimination of Grade B maple syrup. By selling it under Grade A Very Dark, people will be more apt to purchase it. As a result, the industry can raise the price and equalize the cost of all grades.
Whatever your maple syrup flavor preferences, you will still be able to find exactly what you love once the grades change.
The state of Vermont has been synonymous with maple syrup for hundreds of years, and rightfully so. The small state generates just around 35 percent of the country’s supply, and around 8 percent of the world’s supply. Their climate, soil conditions, and dense concentration of maple trees (the highest in the United States), are three reasons why it is the country’s most ideal location for producing the best maple syrup.
The season of maple syrup production in Vermont spans from February, when sugarhouses set up for the sugaring season, until Spring, which is so frequently muddy from all of the melting snow and ice that Vermonters joke that they have five seasons—the fifth one being “Mud Season”. On a good year for maple syrup production, the snow has melted, the ground has thawed, and millions of gallons of water have been absorbed by the maple trees (the most important aspect of sap production). Forests that are primarily sugar maple trees, known as sugarbushes, have a system of pipelines connected to each tree tap that allows the sap to flow directly to the sugarhouse, where it is boiled down—a far cry from the days when carrying small buckets back and forth was a necessity. Vermont sugarhouses are known for producing high quality products, and with growing numbers of artisans getting into the maple syrup industry, the options for consumers today are plentiful. One reason why so many people prefer Vermont maple syrup is because Vermont law prohibits the use of any additives and preservatives, and they also have many organic maple syrup choices for the particularly health conscious.
Coombs Family Farms has been producing some of the best Vermont organic maple syrup and organic maple products for over seven generations, which is why they are highly regarded in the industry. They have perfected the art of making maple syrup, and it shows. Whether you choose to buy natural maple syrup through them, or other reputable artisan Vermont sugarhouses, you can rest assured that you are getting the highest quality