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Oats
A Source of: Protein, fiber, B vitamins, calcium, iron, zinc, copper and magnesium.
Whole grains should be eaten instead of refined grains as much as possible, because most of the grains' nutritional value is taken away by the refining process. Although all whole grains contain soluble fiber, which is good for lowering cholesterol and possibly reducing the risk of heart attacks, oats have one of the highest levels of soluble fiber. Fiber also helps the body utilize insulin more efficiently, an important asset in controlling diabetes. A diet rich in whole grains has been shown to reduce the risk of heart disease, type 2 diabetes, obesity, and some forms of cancer. Whole grain diets also improve bowel health by helping to maintain regular bowel movements and promote growth of healthy bacteria in the colon. So enjoy oats. We use plenty in our cookies and granola.   Back

Wheat Flour
A Source of: B-vitamins, calcium, folic acid, iron, magnesium, phosphorus, potassium, zinc, and fiber.
Flour is a key ingredient in baked goods. The complex carbohydrates in grain-based foods provide essential fuel the body needs. Grains are a major source of iron, and key in the production and release of energy to the body. Different types of flours range in color, texture, taste, and nutrients. Thorough testing of whole wheat versus wheat flours showed that it was rather impossible to use only whole wheat flour in our cookies due to taste, texture, and shelf life considerations. Although whole wheat flour is the healthiest choice, its grainier, moisture-heavy texture prohibited its 100% use in our cookies, which is why each cookie variety we produce uses a combination of whole wheat and wheat flours. While wheat flour has significant nutritional value, the whole wheat flour we use, type 1850, has 1.85% mineral content, thus supplying an abundance of minerals such as calcium, iron, magnesium, phosphorous, potassium, and zinc.
In countries such as the USA, most wheat flour is bleached. Bleached flour, also referred to as white flour, is lightened and brightened by using chlorine gas or benzoyl peroxide. We don’t believe in this process, and consider the off-white color of unbleached flour adequate. To ensure that we obtain the right type and quality of flour, we are committed to purchasing from local wheat farmers and processing the grain into flour at local mills.   Back

Canola oil
A Source of: Omega-3, omega-6, monounsaturated fat and vitamin E.
Canola oil was chosen for several of our products after careful consideration of several options. Its health benefits, ease of use in baking, shelf-life stability, and limited impact on the flavor of the cookies made it stand out as the superior choice. Most concerns from the health field about canola oil are related to the process of making it. Many brands of canola oil are made with a combination of high-temperature mechanical pressing and chemical extraction using hexane, a petroleum-based product, then refined using phosphoric acid and other additives. Our preferred canola oil is cold pressed, and in contrast is mechanically extracted and uses no heat or chemicals. It also has zero trans fats. And it contains much more linoleic acid and less saturated fatty acids than olive oil. Given the differences, this oil is by far the best oil for our family of products! .   Back

Butter
A Source of: Calcium, protein, and vitamins A, D, and E, and carotenoids.
Butter is a natural product made by churning fresh milk. We use butter in certain cookies such as shortbread mainly because of the wonderful flavor and mouthfeel it imparts on the finished product. The butter we use is from the Mazovian “green lungs” region of Poland, where cows have plenty of room in pastures feeding on green grass and other grains. The butter we purchase is 100% pure, and not mixed with vegetable oils like you’ll frequently find in supermarkets.
We do not use butter in most of our cookies due to health concerns many consumers have that butter is high in saturated fat and cholesterol. Though we agree, many researchers have also pointed out that consuming foods high in cholesterol do not necessarily increase the blood cholesterol level. Furthermore, butter yields a shorter shelf-life than other fats that we use, which is another reason it is not the first choice of fat used in our products.   Back

Free-range eggs
A Source of: Protein, phosphorous, iron, zinc, magnesium, vitamins A, B complex, D, and E.
Eggs have been an integral part of the human diet for many centuries. And though they sometimes get a bad rap for containing relatively high levels of cholesterol, one must keep in mind that an egg contains everything a chicken needs except warmth to begin its life. Thus, eggs are the only one food source that contain all essential vitamins and minerals, and are the most complete source of amino acids (protein) of any food available, not only for chickens but for humans also!
In baked goods, eggs provide flavor, color, texture, nutrition, and natural emulsification. Sure, it is possible to produce cookies without eggs, but in our opinion eggs provide too many benefits in cookies to leave them out.
Not all eggs are created equal. A numbering system of 0 to 3 is in place in Poland and many other European countries. 0 is organic, 1 is free-range, 2 is housed hens, and 3 is caged hens. We use “1” free-range eggs because we believe that healthy and happy hens produce tastier and healthier eggs. Our hens have plenty of room and unlimited access to stroll outside in the fresh air.   Back

Honey
A Source of: Vitamin B complex, iron, zinc, copper, potassium and manganese.
Many people know that honey contains vitamin B complex as well as trace minerals such as iron, zinc, copper, potassium, and manganese. Many people also know that bees produce honey naturally from the nectar of flowers, and human consumption of honey goes back many centuries. But did you also know that honey has hormonal properties, switching on hormonal receptors responsible for mental and physical activity?
Probably honey’s best kept secret is that it contains antibodies that help stimulate your immune system to ward off germs and viruses. This is precisely why one should consume locally-produced honey - it will contain the antibodies effective in fighting locally-spreading germs and viruses. At Whole Baking Company, we use only pure honey from Poland for our production in Poland.   Back

Baking Soda
Pure baking soda is the most natural leavening agent available, which is why it’s the only leavening agent we use at Whole Baking Company.
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Salt
A Source of: Calcium, magnesium, iron, and zinc.
Salt has a bad rap but the reality is that without sodium our heart would not beat and all bodily functions would come to a screeching halt. Two of the fundamental ingredients for life are water and salt. Human blood contains a salty solution, as do our tears, as is the amniotic fluid that surrounded fetuses in the womb. Unfortunately, the media has portrayed salt at best as unnecessary and at worst as lethal. But, yes, it is true the average person consumes too much salt. Our products do not significantly contribute to blood sodium levels because they are only lightly salted. The low salt content brings out the natural flavor in many of the ingredients, eliminating the need for artificial flavors. Plus, our salt is not the typical sodium chloride cocktail, referred to as table salt. It is a more natural product, which contains trace minerals such calcium, magnesium, iron, and zinc, which are needed for normal functioning of our bodies.   Back

Walnuts
A Source of: Protein, fiber, omega 3 fatty acids, manganese, copper, tryptophan, vitamin E, heart-healthy monounsaturated fats and antioxidants.
There is a lot packed into these little shells! Walnuts are known by some as the #1 nut for heart health, due to findings that they have more and better quality antioxidants than any other nut. Adequate intake of omega-3s, including the alpha-linolenic acid (ALA) present in walnuts, has repeatedly been shown to help improve a wide variety of cardiovascular functions, including blood pressure. Given the wide variety of antioxidant and anti-inflammatory nutrients found in walnuts, it's not surprising to see research on this tree nut showing measurable anti-cancer benefits. The antioxidant properties of walnuts help lower risk of chronic oxidative stress, and the anti-inflammatory properties help lower risk of chronic inflammation.   Back

Sunflower seeds
A Source of: Vitamins E and B complex, selenium, manganese, phosphorous, and copper.
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Pumpkin seeds
A Source of: Vitamins K and B complex, manganese, magnesium, phosphorous, iron, and copper
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Flax seed
A Source of: Omega-3 fatty acids, manganese, dietary fiber, magnesium, folate, copper, phosphorus and vitamin B6.
The scientific name for flaxseed describes the versatility and nutritional value of this tiny seed, Linum usitatissimum, meaning "most useful." Although you can eat whole flax seed, we chose to use ground flax seed because the nutrients are more easily absorbed by the body. Ground flax seed is used in all of our Granolas to add texture and nutrients! Flax seeds are rich in alpha linolenic acid (ALA), an omega-3 fat that is essential to our bodies; it can help reduce the inflammation that is a significant factor in conditions such as asthma, osteoarthritis, rheumatoid arthritis, migraine headaches, and osteoporosis. This omega-3 fat has many other health benefits contributing to bone health, heart health, reducing LDL cholesterol, combating prostate tumor growth, and reducing the risk of colon cancer by protecting the cells from cancer-causing toxins and free radicals. Flax seeds are also a good source of magnesium, which helps to reduce the severity of asthma by keeping airways relaxed and open, lowers high blood pressure and reduces the risk of heart attack and stroke in people with atherosclerosis and diabetic heart disease. It also generally promotes relaxation and restores normal sleep patterns. Flax seed is particularly rich in lignans, which affect the way estrogen is handled in postmenopausal women in such a way that protection against breast cancer is offered, but will not interfere with estrogen's role in normal bone maintenance. In addition to lessening a woman's risk of developing cancer, the lignans abundant in flaxseed can promote normal ovulation and extend the second, progesterone-dominant half of the cycle helping restore normal hormone balance.  Back

Dried Cranberries
A Source of: Vitamin C, dietary fiber, manganese, vitamin K and antioxidants.
Cranberries may be small, but they pack a powerful punch! These little red berries are very well known as a great source of vitamin C, but their amazing phytochemicals are what puts them at the top of the list of healthy fruits. The majority of phytonutrients present in cranberries has been studied for their antioxidant, anti-inflammatory, and anti-cancer properties. The synergy of these phytonutrients working together is what makes cranberries so good for you, so whenever possible eat them whole and fresh! Many women know cranberries provide increased protection against UTIs from their proanthocyanidin (PAC) content. The PACs in cranberries have a special structure that makes it more difficult for certain types of bacteria to latch onto urinary tract linings, leading to a decrease in infections. The phytonutrients in cranberries also provide important anti-inflammatory benefits for many parts of the digestive tract and cardiovascular system, including decreasing blood pressure. Cranberries also provide cardiovascular support by helping us lower our "bad" LDL-cholesterol and total cholesterol, while simultaneously helping us increase our level of "good" HDL-cholesterol. Because of their unique array of antioxidant and anti-inflammatory nutrients, cranberries are now being researched for anti-cancer properties. As you can see, this little berry is truly amazing!   Back

Dried Apples
A Source of: Fiber, vitamin C, potassium, and antioxidants.
An apple a day to keep the doctor away! This common phrase is proving to have a lot of truth. Apples are packed with nutrients that have cardiovascular benefits, help regulate blood sugar and control appetite, protect against cancer, and safeguard the lungs. Research has found that when an apple is included into a daily diet, the combination of the water-soluble fiber (pectin) and its mix of polyphenols reduce total cholesterol and LDL-cholesterol. An apple's polyphenols also work to regulate blood sugar levels, helping to prevent spikes. The strong antioxidant composition of apples provides us with protection from possible oxidation of fats (called lipid peroxidation), including fats found in the bloodstream (like triglycerides) or fats found in the membranes of cells linking our blood vessels. Many of these healthy nutrients are found in apple skin, so don't peel, eat whole foods!   Back

Dried Plums
A Source of: Fiber, vitamin A and K, antioxidants and trace minerals.
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