Whey Low Natural Sugar
100% Natural Tastes Exactly like Sugar...Guaranteed! 75% fewer Calories than sugar. 70-80% lower Glycemic Index than sugar Only 1 Effective Carb per Serving. One-for-one replacement for sugar in ALL food applications. Whey Low® is perfect for baking. Because of their low glycemic index, Whey Low® Granular, Whey Low® Granular Packets, Whey Low® Gold, and Whey Low® Maple are all ideal for low-carb dieters. The available carbohydrate count or impact carbohydrates for Whey Low® in combination with dietary carbohydrates is only 1 gram of carbohydrates per 1 teaspoon serving. The carbohydrate count for table sugar is 4 grams per teaspoon.
Whey Low® is all-natural. Splenda® is partly artificial.
Whey Low® is a patented blend of natural sugars. Splenda® contains a chlorinated carbon-based chemical.
Whey Low® tastes exactly like sugar...Guaranteed. Splenda® does not back such a guarantee.
Whey Low® is perfect for baking, just like sugar. Splenda® requires special recipes for baking.
Whey Low® Granular has 5 Calories per 5 gram tsp. Splenda® Sugar Blend for Baking has 20 Calories per 5 gram tsp.
Organic King Arthur White Whole Wheat Flour
Here's a new way to think about whole grains: light in color, mild in flavor, and as healthy as ever. 13.2% Protein- Made from hard white wheat this whole grain flour is perfect for any formula in which traditional red whole wheat would be used. The characteristics of white wheat make it ideal when you want the nutrition of whole grains with a sweeter and milder flavor.
The difference between white whole-wheat and regular whole-wheat is in the type of wheat used. White whole-wheat is made from white wheat, which lacks bran color. It also has a milder flavor and softer texture. In contrast, regular whole-wheat is made from red wheat, which is darker in color. It has a slightly bitter taste and a coarser texture. So even though both types of bread are made with whole grains, they have a different color, taste and texture.
Regular white flour is made with refined grains, which go through a process that strips out certain parts of the grain — along with some of the nutrients and fiber.
82% Real Unsalted Butter, that’s all we use. Grassland 82% unsalted butter is non-gmo certified and rBST-free (hormone free).
Butter is a popular dairy product made from cow's milk.
It is composed of milk fat that has been separated from other milk components. It has a rich flavour and is widely used for cooking, baking, or as a spread on bread. In the past few decades, butter has been unfairly blamed for cardiovascular disease due to its high saturated fat content.
However, the public and scientific opinion has been slowly shifting in its favor, and many people now consider butter to be healthy.
The following vitamins are found in high amounts in butter:
- Vitamin A: The most abundant vitamin in butter. One tablespoon (14 g) can provide about 11% of the daily recommended allowance.
- Vitamin D: Butter is a good source of vitamin D.
- Vitamin E: A powerful antioxidant often found in fatty foods.
- Vitamin B12: Also called cobalamin, vitamin B12 is only found in foods of animal origin, such as eggs, meat, and dairy products.
- Vitamin K2: A form of vitamin K, also called menaquinone. May protect against cardiovascular disease and osteoporosis.
However, butter doesn't contribute much to the total daily intake of these vitamins because it is usually consumed in small amounts.
Many studies have failed to find a link between saturated fat intake and cardiovascular disease. In fact, many studies have actually found the intake of high-fat dairy products to be beneficial for cardiovascular health. However, most of the studies used "regular" amounts. It is possible that consuming large amounts (for example, adding butter to your coffee) can be problematic.
Hi Maize Resistant Starch
More than two decades of research and over 70 human clinical trials have validated the efficacy of HI-MAIZE® resistant starch in helping maintain healthy blood sugar levels and helping balance energy. By formulating with HI-MAIZE® resistant starch, you have the opportunity to tap into this growing consumer demand and add claims to your products, such as:
- High-amylose maize resistant starch may reduce the risk of Type 2 diabetes. FDA has concluded that there is limited scientific evidence for this claim
- Helps maintain healthy blood sugar levels
- Supports energy balance
- Promotes digestive health
- Good source of fiber
- Excellent source of fiber
Derived from proprietary high amylose corn hybrids produced through traditional plant breeding, HI-MAIZE® resistant starch contains approximately 60% resistant starch, which is not digested in the small intestine and acts as a dietary fiber. It also contains approximately 40% slowly-digestible starch, which helps provide sustained energy. Because it retains its natural granule structure, it is a Type 2 Resistant Starch (RS2). HI-MAIZE® resistant starch is a clean label ingredient and is non-GMO Project® Verified
Chocoa 74% Dark Belgium Chocolate
Dark chocolate is loaded with nutrients that can positively affect your health.Made from the seed of the cocoa tree, it is one of the best sources of antioxidants on the planet.Studies show that dark chocolate (not the sugary crap) can improve your health and lower the risk of heart disease.
We use only high quality dark chocolate with a high cocoa content, then it is actually quite nutritious.It contains a decent amount of soluble fiber and is loaded with minerals.
A 100-gram bar of dark chocolate with 70–85% cocoa contains:
- 11 grams of fiber
- 67% of the RDI for iron
- 58% of the RDI for magnesium
- 89% of the RDI for copper
- 98% of the RDI for manganese
- It also has plenty of potassium, phosphorus, zinc and selenium
The bioactive compounds in cocoa may improve blood flow in the arteries and cause a small but statistically significant decrease in blood pressure. Dark chocolate improves several important risk factors for disease. It lowers the susceptibility of LDL to oxidative damage while increasing HDL and improving insulin sensitivity. Observational studies show a drastic reduction in heart disease risk among those who consume the most chocolate.