Yes, the product is still perfectly safe to eat. The whitish appearance is a sign that your Adora Calcium may have undergone temperature changes. This is particularly likely if the product has been kept at temperatures greater than 75 degrees Fahrenheit (i.e. in your purse or car). When such a temperature change occurs in chocolate, the fat may separate out resulting in the whitish appearance that is called "bloom.

Yes. Despite the fact that Adora Calcium comes in a rich chocolate disk, it is still ideal for people who are counting calories. Each Adora Calcium disk is only 30 calories (1 Weight Watchers point ) and includes 500 mg of calcium. If you tried to get that much calcium from food you would consume far greater calories. For example, 500 mg of 1% milk is 176 calories. Furthermore, people who are watching their calories often consume too little calcium, so supplementation is important.

For your convenience, you can purchase Adora Calcium right from this Web site through the Adora Store. Rest assured your purchase is safe and secure; in addition, we do not share your personal information with anyone. For help with your purchase see our Customer Care page. Adora Calcium is also available at many fine retailers throughout the country, including Whole Foods, Walgreens, and many more. Please visit our Retailers page for more information.

Yes. Both Adora Calcium flavors (Dark Chocolate & Milk Chocolate) have been certified kosher by the Orthodox Union. For more information, please visit www.oukosher.org or the Nutrition Information page. This question is a bit tricky. While we strive to keep our product as vegetarian-friendly as possible, they might not meet all requirements of a strict vegan. However, our vitamin D & vitamin K have been chosen specifically because they come from vegetarian sources.

Since Adora Calcium is made from premium chocolate, it maintains optimal taste and texture when stored in a cool, dry location at an ideal temperature of 60-75 degrees Fahrenheit. While some consumers store Adora Calcium in the refrigerator that is not recommended as it can impact the product's consistency making it harder and potentially causing a whitish appearance to occur. (See following question.)

Yes. Many Adora fans have written in to tell us that Adora Calcium does not cause them stomach upset the way calcium pills do. The improved absorption and digestibility is likely due to several factors including: Each creamy chocolate disk is easily-chewed enabling the beginning of digestion from your first bite. The natural fat in the chocolate, along with vitamins D & K (which both need fat present to be absorbed), aid in shuttling the calcium into the body and into the bones.

Yes. Adora Calcium in Dark Chocolate does not contain milk as an ingredient and is therefore suitable for most individuals with lactose intolerance. In fact, we have had consumers tell us that they love the product because their lactose intolerance had previously made it very difficult to get enough calcium. For more information, please visit the Nutrition Information page.

It is very important that you run this question by your physician because when you take a blood thinner (or anticoagulant), such as Coumadin you must maintain a consistent vitamin K intake everyday. Since Adora Calcium contains 40 ug of vitamin K per disk, this supplement could potentially interact with your medication and limit its effectiveness. However, by working with your doctor, you may be able to adjust your medication levels therefore allowing you to take Adora Calcium.

Choosing the right blend of calcium for Adora Calcium was a challenge. We had to consider many factors including taste, portion-size, calories, and of course, overall amount of calcium. Since the body can absorb 500 mg of calcium at one time, we decided that was the ideal amount for each disk. After careful consideration, we determined calcium carbonate was the best source of the mineral since that compound contains the highest percentage of elemental calcium (40%).

you probably know, gluten is found in grains that include rye, oats, barley and wheat. None of these ingredients are found in either Dark Chocolate or Milk Chocolate Adora Calcium, so you should be able to tolerate this supplement. However, since everyone is different it is important to introduce new products to your diet slowly, and always get your doctor’s advice first. For a complete list of Adora Calcium’s ingredients please see our Nutrition Information page.

Allergies and food intolerance issues are extremely individual. As such, we encourage all consumers to review the ingredient information on a bag of Adora Calcium or on the Nutrition Information page on this site before deciding if the product is right for you. PLEASE Note: although we do not add nuts to Adora Calcium, it is produced in a factory where nuts are utilized in making other products. Those consumers with severe nut allergies should be cautious.

No. The chocolate in Adora Calcium is made from cocoa beans that are grown in tropical areas such as Africa and Brazil. The mineral and vitamin blend comes from vegetarian sources which are not sourced from China. In addition, the calcium in Adora Calcium is USP grade and tested for lead and heavy metals (mercury, bismuth, arsenic, antimony, tin, cadmium, silver, copper, and molybdenum).

Yes. In fact, it is very important that people with osteoporosis take their prescribed medication (i.e. Fosamax or Boniva), along with adequate amounts of calcium and vitamin D. Always consult with your doctor regarding supplementation and medication, but keep in mind that osteoporosis medications still require that your body is getting plenty of calcium to prevent further bone loss.

Yes. Although chocolate contains oxalic acid (a chemical that binds calcium in many plants, such as spinach), Adora Calcium contains much more calcium than chocolate contains oxalate so there's plenty of free calcium left over. In addition, our formulation includes approximately 7% more calcium to ensure each disk contains at least 500 mg of absorbable calcium.

There is no evidence that avian influenza can be transmitted through eating poultry or eggs. However, make sure poultry and eggs have been thoroughly cooked.

The pecan truffle, as with other members of the Tuber genus, is considered nonpoisonous. As with any wild mushroom, however, it is an “eat at your own risk” situation. Specimens should be fresh and have a firm texture. Avoid older, darkened specimens, especially if they are noticeably softer than usual. Many cases of “mushroom poisoning” are simply cases of food poisoning.

Yes, if you practice good food safety. Egg shells may have been contaminated with bird feces. All eggs should be washed before sale but it is prudent to apply careful hygiene when handling an egg. This includes washing the outside of eggs or washing hands after handling an egg. When separating eggs into yolk and white, do not use bare hands. Proper cooking of eggs is also recommended.

You can safely eat poultry (chicken, turkey, pheasants, ducks, etc) and poultry products if they are fully cooked. Keep all surfaces, cutting boards and utensils used to prepare raw chicken and eggs separate from other foods.

On the basis of current scientific evidence, the Food Standards Agency advises that avian flu does not pose a food safety risk for UK consumers. This is because for people, the risk of catching the disease is from being in close contact with live poultry that have the disease and not through eating cooked poultry, game or eggs.

We maintain Fish Consumption Advisories that alert the public to areas which may produce fish that are potentially unsafe for human consumption (due to disease, water contamination, and so on). The DNR maintains an Employment Opportunities website that contains information on current vacancies throughout the department, including all bureas and office locations.

Green leafy vegetables such as kale are as good or better than milk as calcium sources. Other good sources include: White/Wholemeal bread, Taco Shells, Oats, Soyabeans, Tofu, Almonds, Brazil Nuts, Pistachios, Sunflower Seeds, Sesame Seeds, Flax Seed, Carob, Carrots, Cabbage, Garlic, Parsley Spirulina, Chives, Seaweed, Cauliflower, Okra, Cassava, Figs, Papaya, Rhubarb, Molasses..

Absolutely. In my opinion, the black and white prints that I am making now are every bit as beautiful as traditional film prints. In fact, due to the additional tonal control that I have in Photoshop, I believe that they may even exceed traditional prints. Like the color prints, the black and white prints are just as archival as film based prints. They will not fade in your lifetime.

Dairy products are undoubtedly a good source of calcium but by no means the only source. Dark green leafy vegetables (especially kale and broccoli), nuts and seeds (especially almonds and seseame seeds), fish (especially soft bones in canned fish) and many other wholefoods are excellent sources of this mineral.

Sometimes white dots appear around the top of the jar in canned tomato products, especially those that have added ingredients such as onion and green pepper. It occurs after the tomato product has been stored for a long period of time. There are several explanations. First it may be a mineral deposit such as calcium nitrate. If the deposit is grainy, then this maybe its origin.

Yes, chocolate milk has an excellent nutritional profile providing significant amounts of high quality protein, calcium, riboflavin, magnesium, phosphorous, Niacin equivalents, vitamin B12, vitamin A, and when added vitamin D, as well as several essential nutrients. The only difference is that chocolate milk usually has 60 more calories because of the sucrose and other nutrient sweeteners.

The RBMP does not specifically test marine fish tissue for contamination. Analyses used by the program test the bacteria levels in the water column and not in fish tissue. This program identifies public health safety only as related to swimming and wading. A Fish and Shellfish Consumption Advisory Program is currently being developed by Guam EPA to address this issue.

Yes, it is safe to eat properly cooked poultry. Cooking destroys germs, including the bird flu virus. The US bans imports of poultry and poultry products from countries where bird flu has been found.

Poultry and poultry products can be prepared and consumed as usual, with no fear of acquiring infection with the avian flu virus. One should continue to follow good hygienic and cooking practices. The virus is destroyed at a temperature of 70o C for 30 minutes. After handling poultry and eggs, one should wash hands and other exposed parts with soap and water.

Freezing does not cause food spoilage unless the seal is damaged or the jar is broken. These often happen as the food expands during freezing. Frozen foods, however, may be less palatable than properly stored canned food. In an unheated storage place, protect canned foods by wrapping the jars in paper or covering them with a blanket.

No. Any time food products are left at room temperature for more than two hours, bacteria can begin to grow and may potentially cause a foodborne illness. Keep in mind that bacteria grow most rapidly between 40 degrees and 140 degrees Fahrenheit. Even reheating products may not be able to destroy these bacteria and the toxins they may produce. Some consumers attempt to smell or taste leftovers to see if they are still "good.