Fougasse (bread) by extension as a fougasse even though it is more a sandwich than just a type of bread. Fougasse (bread) In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. In ancient Rome, "panis focacius" was a flatbread baked in the ashes of the hearth ("focus" in Latin). This became a diverse range of breads that include "focaccia" in Italian cuisine, "hogaza" in Spain, "fogassa" in Catalonia, "fugàssa" in Ligurian, "pogača" in the Balkans, pogácsa in
Epigenetics of diabetes Type 2 that becomes diabetic falls under these categories. However, what has become clear is that there are multiple loci which increase a person’s susceptibility to Type 2 diabetes. One study examined a multitude of papers, creating a detailed list of epigenetic modifications and loci associated with Type 2 diabetes. Prominent among these, was DNA methylation, or lack thereof. After examining Type 2 diabetes patients, it was found that levels of homocysteine were exceptionally high when compared to levels in individuals without the disease. Homocysteine is an intermediate that is responsible for maintaining methylation reactions in critical metabolic processes. It can be