FIONA'S GRANOLA

How does Celiac Disease compare to Gluten Intolerance and a Wheat Allergy?

2011-10-31T09:11:00.000-07:00

Everyone knows someone who is going gluten free. For those who don't understand the condition, it might seem like just the latest trend sweeping health food stores. In reality though, celiac disease and gluten intolerance affect at least 1 in 133 Americans, and wheat allergies are in the top eight allergies in the U.S., affecting about 10% of the population. So what is the difference between the three, and how does one find out what they have? Because of the broad range of symptoms celiac disease presents, it can be difficult to properly diagnose. CELIAC DISEASE can be defined as permanent intolerance to specific proteins that are found in wheat, rye, and barley, causing damage to the villi in the intestines. Research has found oats to be technically gluten free, as long as they are not contaminated with gluten by being grown next to wheat or processed in the same facility as wheat. Thus, people with celiac symptoms are advised to eat oats sparingly, and only when they are labled "certified gluten-free." Celiac is an inherited condition, so if members of your family have it, be aware if you experience the symptoms. WHEAT ALLERGIES, on the other hand, induce an allergic reaction typical of other food allergies, and are not genetically inherited. The main difference is that the branch of the immune system activated in allergic reactions is different from the branch thought to be responsible for the autoimmune reactions of celiac disease. Finally, GLUTEN INTOLERANCE is not thought to be immune mediated and should not cause permanent damage. Regardless of how these diseases are classified, however, they are treated similarly, and patients must remove wheat, and in some cases, all gluten, from their diet.

So what are the symptoms? Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies with no gastrointestinal symptoms. If a person with the disorder continues to eat gluten, studies have shown that he or she will have increased chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population, so an exact diet must be taken seriously.

If you or someone you know is experiencing these symptoms, see a doctor right away. Initially, the change in diet may be an adjustment, but once patterns are set in place, it will come naturally and at little inconvenience. Remember that there are still many other foods to enjoy! For instance, the FDA has approved two gluten-free grains, quinoa and sorghum. These are the grains use in Fiona's Quinoa Crunch cereal, so try some out tomorrow morning for breakfast if you feel like gluten just might not be your thing! All of Fiona's products are wheat free, and the quinoa energy bars, Quinoa Crunch cereals, trail mixes, and roasted nuts are all gluten free!

Information extracted from celiac.com

Granola...what's the history?

2011-09-05T19:51:00.001-07:00

With all this talk about granola, have you ever given any thought to its history? Well as an intern working with the crunchy cereal all the time, I began to wonder! Turns out it’s got a colorful past…

What we now call “granola” was formulated with the help of a variety of interesting groups, including nutritionists, preachers, sanitarium staff and patients, and hippies. To summarize, the first ruminants of the cereal were developed in the 1800s by Sylvester Graham, who wanted to combine healthy food with morality. As you might have guessed, this is how the graham cracker arose as the famed base of a s’more. Dr. James C. Jackson later went on to use this grain to make a health food called “granula.” The grain was next passed down to the hands of the director of a Michigan sanitarium, John Harvey Kellogg. He then came up with a whole-grain cereal and named it “granula,” as well. Dr. Jackson sued him for using this name, so Kellogg changed the name to granola. Unfortunately this never made it in the breakfast cereal market. Not until the 1960s that is. During this time, hippies revitalized the granola recipe…this included Fiona's family!

So next time you reach for that bowl of granola, stop and think for a moment about the many years that went into its development! Wow!

Information extracted from: http://www.foodreference.com/html/artgranola.html

Quinoa—The Health Benefits

2011-07-24T09:39:00.000-07:00

How much do you know about quinoa? If you’re like most people out there, odds are not much. Strangely enough, quinoa’s history may play a role in your not knowing. In case you’re interested, the crop was considered to be sacred by the Incas and was used in many of their ceremonies. When Europeans began to conquer South America, though, the grain’s magical goodness was suppressed, due to its role in the non-Christian Incan rituals. Nowadays, though, there’s no stifling this powerful grain or its overwhelming health benefits!

There’s a reason why quinoa was deemed “sacred,” and here at Fiona’s Granola, we hold the plant’s edible seeds in the highest regard as well! What are its health benefits? Well instead of listing them off—boring!—allow this catchy quinoa theme song to do the trick!

Yes, quinoa is very powerful, indeed. And what a better way to get your daily dose of quinoa than with Fiona’s Quinoa Crunch Cereals and Quinoa Energy Bars! They’re both a surefire way to get sustained energy, protein, vitamins and antioxidants, all in one! Yummmmmy. Delicious and nutritious!

5 Good Reasons to Eat More Granola

2011-07-19T12:12:00.000-07:00

Welcome to the brand new blog for Fiona’s Granola! We’ll have regular posts here, so be sure to check back often, or add your email to the box above to get all of the latest info! Now…you may or may not know that Fiona offers a variety of foods besides just her renowned granola, including European muesli, quinoa, energy bars, and trail mix. But even with the diversification, her signature has always been her tried and true recipe for a hippie’s favorite food. So why base her whole company off of granola?

Fiona has always believed in the power of a healthy diet and knows all about the power of food in combating various health deficiencies. After a bout of poor health herself, she immersed herself in the study of nutrition and learned a great deal about the superpowers of granola! Here are 5 reasons to grab a bowl of Fiona’s for breakfast today:

1) It’s Fiber-licious: A high-fiber diet can reduce your risk of heart disease and diabetes.

2) Wheat-free: Too much wheat in your diet can slow you down. This granola, on the other hand, energizes you!

3) Vegan: For all you true hippies out there…No animal products are used here!

4) Good fats: Our granolas contain about 1/2 the fat as other brands, and, just as important, our cereals provide the “good” fats and omega-3 fatty acids that are essential in a balanced diet.

5) Naturally sweetened: Some people are surprised when they discover so-called “healthy cereal” containing high amounts of sugar. Not Fiona’s! Her granola is naturally sweetened with organic agave nectar for a low-glycemic index. It’s perfect for diabetics, athletes, and children!

So there you have it! Whether it’s a bowl for breakfast, or an energizing bar on a hike, adding more granola to your diet provides an array of health benefits.