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Almonds                     

What are Almonds? The Almond (Prunus dulcis, syn. Prunus amygdalus Batsch., Amygdalus communis L., Amygdalus dulcis Mill.) is a species of Prunus belonging to the subfamily Prunoideae of the family Rosaceae; within Prunus, it is classified in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated seed shell. An almond is also the seed of this tree. Botanically, the almond is not a nut, but a fruit. Why do we use Almonds in our Bars? Edgar Cayce, a man regarded as the father of American holistic medicine, also highly favored the almond. In his readings, Cayce often recommended that almonds be included in the diet. Claimed health benefits include improved complexion, improved movement of food through the colon and the prevention of cancer. Recent research associates the inclusion of almonds in the diet with elevating the blood levels of high density lipoproteins and of lowering the levels of low density lipoproteins. A controlled trial showed that 73g of almonds in the daily diet reduced LDL cholesterol by as much as 9.4%, reduced the LDL:HDL ratio by 12.0%, and increased HDL-cholesterol (i.e., the good cholesterol) by 4.6%. In Ayurveda, an ancient system of health care that is native to the Indian subcontinent, almond is considered a nutritive for brain and nervous system. It is said to induce high intellectual level and longevity. Almond oil is called Roghan Badam in both Ayurveda and Unani Tibb (the Greco-Persian System of Medicine). It is extracted by cold process and is considered a nutritive aphrodisiac both for massage and internal consumption. Recent studies have shown that the constituents of almond have anti-inflammatory, immunity boosting, and anti-hepatotoxicity effects. What about Raw Almonds being pasteurized? In January, the U.S. Department of Agriculture shocked health-seeking Americans by announcing it would require virtually all almonds to be “pasteurized” by September 1, 2007, after a couple of salmonella outbreaks in 2001 and 2004 were traced back to raw almonds. Raw nuts contain mostly polyunsaturated and monounsaturated fats, meaning these are actually better fats for cholesterol health. And they have zero trans fats (one of the bad fats) as long as they’re processed properly (such as dehydration, NOT pasteurization). Almonds in particular are rich in phytochemicals; plant components that promote heart and vascular health. Just one handful (one and one-half ounce) of almonds is a leading source of vitamin E and magnesium and contains: • Protein • Fiber • Potassium • Calcium • Phosphorus • Iron Pasteurized almonds, however, are neither “raw” nor healthy. Even the use of the term “pasteurized” is used in a misleading way, because according to the Almond Board of California (ABC), no heating is used during the pasteurization process, but rather a process referred to by the FDA as “terminal gas sterilization” with propylene oxide. Propylene oxide is a highly toxic flammable chemical compound, once used as a racing fuel before it became prohibited for safety reasons. It is also used in thermobaric weapons. It is an epoxide, which is not GRAS (generally recognized as safe for human ingestion). The Environmental Protection Agency’s (EPA) site has this to say about propylene oxide: Dermal contact, even with dilute solutions, has caused skin irritation and necrosis in humans. Propylene oxide is also a mild central nervous system (CNS) depressant in humans… Propylene oxide has been observed to cause tumors at or near the site of administration in rodents, causing forestomach tumors following ingestion via gavage (experimentally placing the chemical in the stomach) and nasal tumors after inhalation exposure. EPA has classified propylene oxide as a Group B2, probable human carcinogen. And yet you’re told these propylene oxide-treated almonds are no different from raw almonds! Don’t be fooled by such blatant misinformation. If you would like to support Cornucopia in their efforts to protect your right to buy healthy, raw almonds, you can download a proxy letter and mail it back to Cornucopia. The proxy, along with other background materials, can be found at the Authentic Almond Project link on their site www.cornucopia.org. JEN Bars use only the highest quality Organic Raw Almonds in our bars! -------------------------------------------------------------- Walnuts
What are Walnuts? Walnuts (genus Juglans) are plants in the family Juglandaceae. They are deciduous trees, 10 - 40 meters tall (about 30-130 ft.), with pinnate leaves 200 - 900 millimetres long (about 7-35 inches), with 5 - 25 leaflets; the shoots have chambered pith, a character shared with the wingnuts (Pterocarya) but not the hickories (Carya) in the same family. The 21 species in the genus range across the north temperate Old World from southeast Europe east to Japan, and more widely in the New World from southeast Canada west to California and south to Argentina. The Latin name Juglans derives from Jovis glans, "Jupiter's acorn": figuratively, a nut fit for a god. The word walnut derives from Old English wealhhnutu, literally "foreign nut", wealh meaning "foreign" (wealh is akin to the terms Welsh and Vlach; see *Walha and History of the term Vlach). The walnut was so called because it was introduced from Gaul and Italy. The previous Latin name for the walnut was nux Gallica, "Gallic nut". The nuts of all the species are edible, but the walnuts commonly available in shops are from the Persian Walnut, the only species which has a large nut and thin shell. A horticultural form selected for thin nut shells and hardiness in temperate zones is sometimes known as the 'Carpathian' walnut. The nuts are rich in oil, and are widely eaten both fresh and in cookery. Walnut oil is expensive and consequently is used sparingly; most often in salad dressing. Walnuts are also an excellent source of omega-3 fatty acids, and have been shown as helpful in lowering cholesterol. Why do we use Walnuts in our Peanut Butter/Chocolate bars? A 2006 study published in the Journal of the American College of Cardiology found that eating walnuts after a meal high in unhealthy fats can reduce the damaging effects of such fats on blood vessels. Researchers from Barcelona's Hospital Clinic conducted a study on 24 adult participants, half of whom had normal cholesterol levels, and half of whom had moderately high levels of cholesterol. Each group was fed two high-fat meals of salami and cheese, eaten one week apart. During one meal, the researchers supplemented the food with five teaspoons of olive oil. The researcher added eight shelled walnuts to the other meal, the following week. Tests after each meal showed that both the olive oil and the walnuts helped reduce the onset of dangerous inflammation and oxidation in the arteries after the meals, which were high in saturated fat. However, unlike the olive oil, the walnuts also helped the arteries maintain their elasticity and flexibility, even in the participants with higher cholesterol. Lead researcher Dr. Emilio Ros said walnuts' protective effects could be because the nuts are high in antioxidants and ALA, a plant-based omega-3 fatty acid. Walnuts also contain arginine, which is an amino acid that the body uses to produce nitric oxide, necessary for keeping blood vessels flexible. JEN Bars use only the highest quality organic non roasted Walnuts in our Bars! -------------------------------------------------------------- Coconut
What is Coconut? The Coconut Palm (Cocos nucifera) is a member of the Family Arecaceae (palm family). It is the only species in the genus Cocos, and is a large palm, growing to 30 m tall, with pinnate leaves 4-6 m long, pinnae 60-90 cm long; old leaves break away cleanly leaving the trunk smooth. The term coconut refers to the fruit of the coconut palm. An alternate spelling is coconut. The coconut palm is grown throughout the tropical world, for decoration as well as for its many culinary and non-culinary uses; virtually every part of the coconut palm has some human uses. Botanically, a coconut is a simple dry nut known as a fibrous drupe.  Why do we use Coconut in our bars? Although coconut meat contains less fat than other dry nuts such as peanuts and almonds, it is noted for its high amount of saturated fat. Approximately 90% of the fat found in coconut meat is saturated, a proportion exceeding that of foods such as lard, butter, and tallow.  Coconut meat also contains less sugar and more protein than popular fruits such as bananas, apples and oranges, and it is relatively high in minerals such as iron, phosphorus and zinc.   JEN Bars use only the highest quality fresh ground organic Coconut in our bars! -------------------------------------------------------------- Sunflower Seeds
What are Sunflower Seeds?  The sunflower seed is the fruit of the sunflower (Helianthus annuus). The term "sunflower seed" is actually a misnomer when applied to the seed in its pericarp (hull). Botanically speaking, it is more properly referred to as an achene. When dehulled, the edible remainder is called the sunflower kernel. Why do we use Sunflower Seeds in our bars? In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, protein, Vitamin E, B Vitamins, and minerals such as magnesium, iron, phosphorus, selenium,calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols. They are also a good source of calories.  JEN Bars use only the highest quality non-roasted Sunflower Seeds in our bars! --------------------------------------------------------------
Flax Seed Meal
What is Flax Seed? Flax (also known as common flax or linseed) is a member of the genus Linum in the family Linaceae. New Zealand flax is not related to flax, although they bear a similar name. Flax is native to the region extending from the eastern Mediterranean to India and was probably first domesticated in the Fertile Crescent. It was extensively cultivated in ancient Egypt.  It is an erect annual plant growing to 1.2 m tall, with slender stems. The leaves are glaucous green, slender lanceolate, 20-40 mm long and 3 mm broad. The flowers are pure pale blue, 15-25 mm diameter, with five petals. The fruit is a round, dry capsule 5-9 mm diameter, containing several glossy brown seeds shaped like an apple pip, 4-7 mm long.   Flax seeds come in two basic varieties, brown and yellow or golden, with most types having similar nutritional values and equal amounts of short-chain omega-3 fatty acids.   Why do we use Flax Seed Meal in our bars?  Flax seeds contain high levels of lignans and Omega-3 fatty acids. Lignans may benefit the heart, possess anti-cancer properties and studies performed on mice found reduced growth in specific types of tumours. Initial studies suggest that flaxseed taken in the diet may benefit individuals with certain types of breast and prostate cancers. Flax may also lessen the severity of diabetes by stabilizing blood-sugar levels. There is some support for the use of flax seed as a laxative due to its dietary fiber content though excessive consumption without liquid can result in intestinal blockage.    Flax Seed Meal is more easily digested in the human body, and its nutrients are more bio available than flax seeds are.   JEN Bars use only the highest quality fresh ground golden Flax Seed Meal in our bars! -------------------------------------------------------------- Sesame Seeds
What are Sesame Seeds? Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. The precise natural origin of the species is unknown, although numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds. It is an annual plant growing to 50 to 100 cm (2-3 feet) tall, with opposite leaves 4 to 14 cm (5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (half an inch) broad on the flowering stem. The flowers are white to purple, tubular, 3 to 5 cm (1 to 2 in) long, with a four-lobed mouth. Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. In general, the paler varieties of sesame seem to be more valued in the West and Middle East, while the black varieties are prized in the Far East. The small sesame seed is used whole in cooking for its rich nutty flavor (although such heating damages their healthful poly-unsaturated fats), and also yields sesame oil.  Why do we use Sesame Seeds in our bars?  The seeds are rich in manganese, copper, and calcium (90 mg per tablespoon[5] for unhulled seeds, 10 mg for hulled), and contain vitamin B1 (thiamine) and vitamin E (tocopherol). They contain lignans, including unique content of sesamin, which are phytoestrogens with antioxidant and anti-cancer properties. Among edible oils from six plants, sesame oil had the highest antioxidant content. Sesame seeds also contain phytosterols associated with reduced levels of blood cholesterol, but do not contain caffeine. The nutrients of sesame seeds are better absorbed if they are ground or pulverized before consumption.  JEN Bars use only the highest quality organic Sesame Seeds in our bars! --------------------------------------------------------------   Buckwheat (Buckwheat)                                    (Buckwheat in flower)  What is Buckwheat?  The crop plant, common buckwheat, is Fagopyrum esculentum. Tartary buckwheat (F. tataricum Gaertn.) or "bitter buckwheat" is also used as a crop, but it is much less common. Despite the common name and the grain-like use of the crop, buckwheat is not a cereal or grass. The grain is called a pseudocereal to emphasize that the plant is not related to wheat. Buckwheat plants grow quickly, beginning to produce seed in about 6 weeks and ripening at 10 to 11 weeks. They grow 30 to 50  inches (75 to 125 cm) tall.[1] This genus has five-petaled flowers arranged in a compound raceme that produces laterally flowered cymose clusters.[2] Within Fagopyrum, the cultivated species are in the cymosum group, with F. cymosum L. (perennial buckwheat), F. giganteum and F. homotropicum.[ The fruit is an achene, similar to sunflower seed, with a single seed inside a hard outer hull. The starchy endosperm is white and makes up most or all of buckwheat flour. The seed coat is green or tan, which darkens buckwheat flour. The hull is dark brown or black, and some may be included in buckwheat flour as dark specks. The dark flour is known as 'blé noir' ('black wheat') in French, along with the name sarrasin ('saracen') Buckwheat groats are commonly used in western Asia and eastern Europe. The porridge was common, and is often considered the definitive peasant dish. It is made from roasted groats that are cooked with broth to a texture similar to rice or bulgur   Why do we use Buckwheat in our bars? On the health front, buckwheat has some big benefits such as high quality protein, good amounts of fiber and magnesium along with manganese, phosphorus and copper. Just one cup of buckwheat groats provides 4.5 grams of fiber, 5.6 grams of protein, 1.3 mg of iron, 1 mg of zinc plus other important minerals. All that and it’s low in fat and has no cholesterol. For those of you concerned Buckwheat is similar to wheat, not only is buckwheat not wheat, it’s not even a distant relative. It’s a seed from the rhubarb family. But, like wheat, it can be used in all kinds of recipes, and it has plenty of good taste and good benefits.   J.E.N. Bars use only the highest quality fresh ground Buckwheat in our bars! -------------------------------------------------------------- Chocolate
What is Chocolate? Chocolate comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. Native to lowland, tropical South America, cacao has been cultivated for at least three millennia in Central America and Mexico, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquified, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.   Why do we use Chocolate in our Peanut Butter/Chocolate bars?  Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. Dark chocolate, with its high cocoa content, is a rich source of the flavonoids epicatechin and gallic acid, which are thought to possess cardioprotective properties. Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. Processing cocoa with alkali destroys most of the flavonoids. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming approximately 100g of dark chocolate daily. Two-thirds of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid. However, unlike other saturated fats, stearic acid does not raise levels of LDL cholesterol in the bloodstream. Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower them. Indeed, small but regular amounts of dark chocolate lowers the possibility of heart attack , a result of cholesterol imbalance according to the lipid hypothesis. Aphrodisiac Romantic lore commonly identifies chocolate as an aphrodisiac. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. More recently, it has been suggested that theobromine and other chemicals found in chocolate, most notably phenethylamine, can act as mild sexual stimulants.  JEN Bars use only the highest quality organic Chocolate Chips in our bars! -------------------------------------------------------------- Carob
What is Carob? The Carob tree (from Arabic: خروب "kharūb" and Hebrew: חרוב Charuv), Ceratonia siliqua, is a leguminous evergreen shrub or tree of the family Leguminosae (pulse family) native to the Mediterranean region. It is cultivated for its edible seed pods. Carobs are also known as St. John's bread. The fruit is a pod which can be elongated, compressed, straight or curved, and thickened at the sutures. The pods take a full year to develop and ripen - up to the next flowering season, the following autumn. The ripe pods eventually fall to the ground and are eaten by various mammals, thereby dispersing the seed.   Why do we use Carob in our Peanut Butter/Chocolate bars?  Carob is free from caffeine and theobromine which can be addictive and can cause allergies. Caffeine and theobromine are stimulants. Caffeine is the most active and works directly on the brain stimulating the senses, inspiration and alertness. It can be transmitted through breast milk and pregnant women are advised to restrict their caffeine intake. Caffeine has analgesic properties but also has side-effects such as anxiety, nervousness, nausea, and palpitations. Caffeine not only stimulates the brain and other organs but also increases the heart rate. It can provoke emotional reactions. It stimulates the gastric juices and acts as a diuretic and so can cause excess loss of the water soluble vitamins B & C. Caffeine stimulates release of the body's stored energy reserves, meaning that sugars are released into the blood. This can increase the risk of diabetes and possibly obesity and can cause mood swings.   JEN Bars use only the highest quality organic Carob Chips in our bars! -------------------------------------------------------------- White Chocolate
What is White Chocolate? White chocolate is a confection of sugar, cocoa butter, and milk solids. The melting point of cocoa butter is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth. White chocolate thus has a texture similar to that of milk chocolate. White chocolate is made of cocoa butter, milk, and sugar. Regulations also govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be at least 20% cocoa butter (by weight), at least 14% total milk solids, at least 3.5% milk fat, and less than 55% sugar or other sweeteners. Why do we use White Chocolate in our White Chocolate/Almond bars? Mostly for taste, but also because it does not contain any cocoa solids, one benefit of white chocolate is that it also does not contain any theobromine, which means it can be consumed by individuals who must avoid theobromine for medical or religious reasons. Theobromine is only found in the cocoa solids and other ingredients of chocolate that give it the characteristic brown color. In contrast to white chocolate, dark chocolate contains the largest amount of theobromine, because it contains the largest amount of cocoa solids. The theobromine content of milk chocolate falls somewhere between white and dark chocolate. JEN Bars use only the highest quality cocoa butter rich White Chocolate Chips in our bars! -------------------------------------------------------------- Peanut Butter
What is Peanut Butter? Peanut butter (also known as peanut paste) is a food paste made primarily from ground roasted peanuts, with or without added oil. It is popular throughout the world. Why do we use Peanut Butter in our Peanut Butter/Chocolate bars? Peanut butter provides protection against cardiovascular disease due to high levels of monounsaturated fats and Resveratrol; butter prepared with the skin of the peanuts has a greater level of resveratrol and other health-aiding agents. Peanut butter (and peanuts) provide protein, vitamins B3 and E, magnesium, folate, dietary fibre, arginine, and high levels of the antioxidant p-coumaric acid. JEN Bars use only the highest quality organic non roasted Peanut Butter in our Bars! -------------------------------------------------------------- Butter
What is Butter? Butter is a dairy product made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat surrounding minuscule droplets consisting mostly of water and milk proteins. The most common form of butter is made from cows' milk, but it can also be made from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings, or preservatives are sometimes added to butter. When refrigerated, butter remains a solid, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 kg/m3.[1] Butter generally has a pale yellow color, but varies from deep yellow to nearly white. The color of the butter depends on the animal's feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene. Why do we use Butter in our bars? Primarily as a binding agent, but also for taste, protein, and fat content. JEN Bars use only the highest quality all natural Butter in our bars! --------------------------------------------------------------