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 "Let food be thy medicine and medicine be thy food.”

why the type of oil in baking matters?

why the type of oil in baking matters

   If you go to the store and pick up a loaf of bread, you will see ingredients such Soy, Corn & Canola oil.  Many of these oils are not Organic and many are made with GMO’s(genetically modified foods).  Oils such as Canola is highly refined and processed, which means it goes through a process of heat/chemicals for extracting the oils.  Many studies have shown this to be highly inflammatory but also depletes the nutrients. 

we use avocado oil in baking and olive oil in all of our cooked offerings. We also use coconut oil in select products!

  • Avocado oil is heart-healthy containing vitamin E

  • It has been linked to reducing LDL cholesterol

  • It Is digestive friendly!


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