Organic Coconut Oil vs Vegetable Oil
An increase in seed and vegetable oils in the modern diet leads to higher body-fat percentages (think canola oil, not good stuff and palm oil harvesting is destroying rain-forests). Not only are granolas with vegetable and seed oils potentially problematic for our waistlines, they can also be adding to the rates of chronic disease like cancer. Organic coconut oil is the second most abundant ingredient in our granola. The saturated fat in the coconut oil does not make you pack on a pouch around your midsection. Also, vegetable and seed oils are loaded with a particular type of Omega-6 fatty acid (linoleic acid, to be specific) that is particularly vulnerable to oxidation, or in other words: spoilage. These oxidized oils over time can actually lead to genetic alterations in our DNA, potentially leading to cancer.
Most conventional (and organic) granolas are made with vegetable oils. These vegetable oils have hydrogen added to them to extend shelf life, and thus become hydrogenated trans fats. And though many people are still mistaken that vegetable oils are better for you than oils with saturated fat like coconut oil, the truth is, as the consumption in vegetable oils has increased, so, too, has the rate of heart disease. Saturated fat is chemically stable and therefore has much less chance of spoiling unlike vegetable oil, which easily goes rancid even before it’s bottled.
Also called “trans fats,” hydrogenated oils are designed to keep packaged foods from spoiling. The irony: even though the hydrogenated oils are designed to keep food alive, nutritionally speaking, most conventional granolas are as good as dead.
We use organic maca root, a peruvian superfood that counteracts stress, promotes weight loss, and increases energy.