Bread in Europe palatable. Traditional rustic breads include "sfilatino imbottito" (a stuffed bread roll) and "pizza bianca" (a flat white bread). "Focaccia" is quite popular in Italy and southern France. In Provence, it is known as "fougasse" or "fouace", with the former becoming increasingly common. Fougasse can now be bought all over France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs. "Pane in cassetta" and "pan carré" are low grade factory produced convenience foods sold in all Italian supermarkets.
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