Fats & Oils

Flaxseeds and essential fatty acids
Some of our products contain flaxseeds. Flaxseeds are rich in omega-3 essential fatty acids, magnesium, potassium, and fiber. They are also a good source of the B vitamins, protein, and zinc. They are low in saturated fats and calories, and contain no cholesterol. Essential fatty acids are considered necessary for health. They cannot be made by the body and must be supplied through the diet. Essential fatty acids are believed to improve the skin and hair, reduce blood pressure, aid in the prevention of arthritis, lower cholesterol and triglyceride levels, and reduce the risk of blood clot formation. They are beneficial for candidiasis, cardiovascular disease, eczema, and psoriasis. They are needed for the normal development and functioning of the brain.

Hydrogenated oils
While we do carry a few items containing hydrogenated oils in the bakery department, we are doing our best to eliminate them altogether. Evidence is demonstrating to us that they are not a healthy option! They primarily appear in vegan products in the form of margarine as a substitute for butter. We try to encourage companies to use other options such as canola oil. (ABC Cookies have recently eliminated hydrogenated oils from some of their flavors). The process of hydrogenation involves bubbling hydrogen into a liquid fat, creating what is known as a trans-fatty acid. It is a molecular manipulation which ends up confusing the body, which thinks the trans fats can be processed like unsaturated fats. Trans fatty acids are not found in nature, but they are associated with hardening of the arteries, heart disease, inflammatory illnesses and some forms of cancer. Although trans fats are unsaturated, they appear similar to saturated fats in terms of their effect on blood cholesterol levels. Some studies suggest that trans fats may raise LDL- and total blood cholesterol levels much like saturated fats do. Foods that contain these oils must list "partially hydrogenated vegetable oil" in the ingredient statement of the food label.

Palm shortening
Organic palm shortening is considered a healthier alternative to margarine. It is non-hydrogenated, contains no transfatty acids, and is completely vegan. Palm shortening and palm kernel oil are not the same. Palm kernel oil is one of the fattiest oils at 83%, palm kernel oil has only 51% saturated fat, lower in fat then butter. Palm kernel oil is solven extracted from a nut, and must be refined. Palm shortening, however, is extracted from the fruit, like olive or avocado oil, and does not need to be refined, only filtered. Palm shortening is made by combining the palm olein and palm stearine into a whipped shortening that behaves, and has a similar consistency, to butter or margarine, making it a popular choice in vegan desserts.

Alternative Sweeteners

A note to diabetics
We get many questions about whether any of our products are considered safe for diabetics. Most "diabetic" sweets contain artificial, chemical sweeteners, and that is the reason we do not carry them. As far as your personal needs, all we can say is that you need to determine with a doctor as to what kind of sugars/sweeteners are safe for you.

Here are alternative sweeteners you may find in our products:

Agave Nectar
Is the juice expressed from the agave fruit (harvested from an extensive supply of plants cultivated in Mexico) which is then filtered and heated. It is 90% fructose, 8% glucose and 2% other compounds. Agave nectar is amber in color with a molasses-like flavor. Agave nectar is 42% sweeter than sucrose but has the same caloric value. It has been found to have a very low glycemic index, which is the ratio used to measure the relative ability of a carbohydrate to raise blood glucose levels.

Barley Malt Syrup
Made from sprouted barley, it is 65 percent maltose, 30 percent complex carbohydrate, 3% protein. It has a strong distinctive flavor, like molasses. It is half as sweet as white sugar.

Blackstrap Molasses
70 percent sucrose. The dark, syrupy "leftovers" from the sugar-refining process. It does contain most, if not all, of the redeeming value of the original cane plant--such as thiamine, riboflavin, niacin, pantothenic acid, calcium, iron, magnesium, potassium, and chromium, as well as other micro-nutrients. Very strong flavor, and a source of iron.

Brown Rice Syrup
Consists of brown rice and various enzymes. 50 percent maltose and 37 percent complex carbohydrate. Half as sweet as white sugar with a mild flavor.

Date Sugar
Made from ground, dehydrated dates. It contains sucrose, glucose, fructose, complex carbohydrates and folic acid.

Evaporated White Grape Juice and Brown Rice Syrup
(Fruitsource) is 33 percent or more complex carbohydrate.

Evaporated Whole Cane Juice (Rapadura, Sucanat)
"Evaporated whole cane juice" is a term used loosely on labels. Florida Crystals, turbinado, and raw sugar are not the same thing. Evaporated whole cane juice is sugar cane with the water removed. The minerals and molasses are retained. It has a mild molasses-like taste.

Fructose
Also called fruit sugar and levulose, this extremely sweet substance is a by-product of fruits and honey. It's more water-soluble than glucose and sweeter than sucrose. Unlike glucose, it can be used by diabetics. Fructose comes in granulated and syrup forms.

Honey
Extracted from flower nectar by bees. It contains fructose, glucose, and sucrose.

Maple Syrup
Comes from sap of maple trees. It is 60% sucrose plus invert sugars; it is also high in potassium and calcium.

Maple Syrup Granules (Maple Sugar)
Dehydrated maple syrup. 93% sucrose, 1% to 3% invert sugars.

Mixed Fruit Juice Concentrate
Peach, pear, grape, and pineapple juice are most commonly used. Contains sucrose, and some natural fructose.

Stevia, Stevioside
A perennial shrub of the aster family; it is available in whole or broken leaves, coarse ground, powder extract, or liquid extract; it is 8-300 times sweeter than table sugar (depending on quality and whether it is leaf or extract) but has no calories. It is hard to locate in the United States and at this time is not commonly used in any bakery products we carry. We hope that someday this will change, as research shows that stevia has no negative effects on blood sugar and may be considered safe for diabetics.

Botanical Resources
There are so many herbs and so much information available, that instead of compiling it all, we've searched for the best web-sites to help you find out more about Botanical Herbs. Please refer to the links of interest, on the right, for more information.