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What is one of the most demonized foods in the American diet? Saturated fats; and many research and health professionals routinely and wrongly blame heart disease on saturated fat consumption despite evidence to the contrary. Eating saturated fat does not cause heart disease and is in fact needed by the body to function optimally.

Why do we need saturated fats? They are needed for energy, brain function, hormone production, cellular fluidity, and many other biological functions. Saturated fat even helps plant based (ALA) sources of omega 3 fatty acids like flax, hemp and chia, convert to fish oil-type fatty acids (EPA and DHA). Hail Merry uses organic virgin coconut oil, a plant based saturated fat, in its gluten-free and vegan decadent desserts. This amazing oil is a functional food because it provides benefits over and above basic nutrients like vitamins and minerals. Here are 3 functional reasons to eat coconut oil:

Coconut oil can help you feel energized.

Coconut oil is a medium chain fatty acid with 12 carbon atoms and therefore, quickly absorbed and metabolized because digestive enzymes in the mouth, called saliva lipase, begin to break it down. Then it is quickly absorbed into the blood stream where it is used as energy to fuel the body, similar to carbohydrates. Other plant based long chain fats, such as canola with 16 carbon atoms, need to be digested by enzymes further down the digestive tract in the pancreas and liver, and are then stored as fat.Because of its potential ability to speed up metabolism, coconut oil has been suggested by medical professionals as a good food choice for people with sluggish thyroid glands, as well as for people who find it difficult to shed unwanted weight.

Coconut oil is anti-inflammatory in nature.

In a 2009 study, researchers found that virgin coconut oil has the potential for anti-inflammatory benefits because it contains polyphenols, natural plant antioxidants that help neutralize free radicals, molecules that can damage cells and cause inflammation. In addition, recent studies, have shown that coconut oil relieves the pain associated with some inflammatory diseases, such as ulcerative colitis and rheumatoid arthritis.

The saturated fats in coconut oil can play a key role in immune health.

Monolaurin, the 12-carbon long fatty acid derived from coconut oil and found in lauric acid, has been shown to be highly effective at killing harmful bacteria, yeasts, and viruses. Monolaurin penetrates the cell membrane of these "invaders" and disturbs the integrity of the cell membrane, blocking replication and making it easier for your immune system to rid the body of these invaders.  

How do bacteria spread? In 2008, scientists reported that bacteria spores grow and spread by releasing chemical bonds that communicate to dormant bacteria nearby, in essence motivating them to come join their cause (which is to infect the body). This action turns harmless digestive bacteria into active combatants.

Harmful bacteria, such as Streptococcus, Staphylococcus, Listeria, Bacillus, and Clostridum, contain a thick mesh cell wall lattice made of sugars and amino acids. Monolaurin has been found to penetrate the cell membrane of these bacteria and disturb the integrity of the cell membrane, blocking replication and making it easier for your immune system to rid the body of these invaders. 

In summary, saturated fats, especially those in coconut oil, are not the bad food once believed but can actually energize, protect and enhance us. Hail Merry offers delicious nurturing snacks made from raw organic coconut oil.

Hail Merry Chief Product Officer, Alison Brushaber, has worked as a corporate chef for various restaurant chains producing award winning menus and innovative food, beverage, and equipment products. Influenced by celebrity chefs Julia Child and Charlie Trotter her cuisine now focuses on simple, organic food prepared easily. Her current passion is creating great tasting, gluten-free and vegan snacks and desserts made with natural “clean” ingredients. We caught up with Chef Ali at the National Restaurant Show in Chicago where she is unveiling the new Chocolate Mini Miracle Tart, a 2013 FABI award winner for innovation.

You were Vice President of Food and Beverage for Tony Romas, Vice President of Culinary Services at TurboChef and provided product development for various other restaurants and food manufacturers.What has been the most challenging part about making the leap from conventional food manufacturing to natural food manufacturing?

Making a leap from conventional to natural has been a learning curve. In college they train you to add this or that to extend shelf life. In natural we don't add anything. We have had to rely on methods like running an operation with almost 'clean room' standards to get maximum shelf life. 

Hail Merry is dedicated to using high quality mostly organic ingredients. Many of these ingredients are new to the American consumer packaged goods industry, such as organic virgin coconut oil and Fair Trade dark cocoa. How do you ensure supplier integrity to the world of raw, gluten-free and vegan ingredients?

In our commitment to sourcing natural and mostly organic ingredients we have discovered we are breaking new ground. When we started we were buying organic coconut oil in 5-gallon pails. We have upgraded the specification to be an extra virgin organic coconut oil and now bring it in 55-gallon drums from the Philippines. We just ordered larger containers that are made for us. We are the first in the states to bring this in. On our organic maple syrup we also broke new ground by buying large containers of grade A maple syrup. I recently visited the farm we buy from and they said we were the first in their 40 year history to buy that large a container. We work closely with our vendor partners to break new ground in the world of natural.

3. What are your "Lean In" words of wisdom for young women interested in a career in the male dominated food industry?

My 'lean in' words of wisdom is to work at something you are passionate about and don't be afraid to make mistakes. As a start up business we are constantly inventing new solutions to the challenges that come up. Sometimes we get it right. Sometimes we don't. Our CEO Sarah Chapin often reminds us ' don't let perfect be the enemy of good'. Getting it DONE is better than polishing it until it is perfect.

4. What is your favorite Hail Merry recipe?

My favorite tart is the coconut vanilla creme and I love the new strawberry macaroons. I am most proud of a new product we are just introducing the miracle tart mini's. We have had this idea for some time but it took some innovation to design the trays and have them custom made and work with our talented head if operations Dell Steinmann to figure out how to produce it. We are starting with the chocolate flavor but we have more Flavors in the works.

5. Gluten-free dining is one of the top food trends for 2013. How important is it to be certified gluten-free?

We are proud of our gluten free certification especially since we have higher standards than the government allows. We test both the ingredients and the products that are made constantly and always have less than 5 parts per million, which is, less than the government proposed standard of 20 ppm. It is important to have a low number because of the cumulative effect of eating gluten daily.

30% of Americans are interested in avoiding or eating less gluten (the protein found in wheat, rye and barley) in their diet, whether it is due to celiac disease, food sensitivities or just wanting to lose weight and be healthier. Join us as we ask award-winning chef, author and nutritherapist, Alain Braux about living gluten-free and the challenges gluten-free diets present for chefs.

You are a classically trained French chef that is a nutritherapist. What is nutritherapy?

Nutritherapy is a European term I adopted. It is used mostly in England, Scotland and Ireland. It describes people like me who use food and food only as a healing medium. I do not work with supplements unless they are from food source. Typically, nutritionists work with assorted supplements and herbs. Some of them work with food but very few. “Let food be thy medicine, and thy medicine be thy food” is an old saying I firmly believe in.

Many of your clients and customers are gluten-free. What advice can you give someone who is just starting a gluten-free diet, especially when dining away from home?

Wow! That's a very complex subject. I all depends if you are sensitive or allergic to gluten or have Celiac disease, which is the most violent and painful food allergy one can have. There are the food issues, social issues, and behavioral issues to deal with. We don't have the space to address this issue in a short interview like this. In my book, Living Gluten and Dairy-Free with French Gourmet Food, I discuss all of these issues over 300 pages.

The very short version is once you are sure which kind of gluten sensitivty you have, stay away from gluten as much as possible. Sorry to say but it's everywhere in food. Besides the obvious (bread, breakfast products and cookies), it's hidden in soups, dressings, sauces, some alcohol, beer, and much more. Even in supplements and beauty products. My book offers a long list of hidden sources of gluten. You have to become a food detective and read every label on your packaged food. You also have to learn what to look for. I now, it's a headache but it's the price to pay to stay healthy.

Nowadays, some retail stores are trying to help you by having clearly labeled gluten-free shelves or sections. Although they are not required to label gluten-free foods, some stores will indicate whether their prepared food (soups, salads, and to go items) contain or may contain gluten. Please ask if you are not sure.

Although more and more restaurant are aware of this issue and they try their best to accommodate their sensitive clientele, when it comes down to it, it's all about proper training and enforcing these new rules. Your line cook, prep person or server may not have paid that much attention to them. Keep asking and insist on talking to the chef or manager if you have any doubts. You may even want to carry a card with you that explains your condition clearly like some people with peanut or shellfish allergies do.

According to the National Restaurant Association, gluten-free cuisine is the hottest trend in restaurant menus. What do you think are the challenges for chefs today regarding gluten-free dining?

There are so many but most issues center on education of staff and the risk of gluten contamination.

First, gather the proper knowledge about gluten-free illnesses and how it will affect your customers. A client with Celiac disease can get violently ill by just ingesting a breadcrumb. Despite what some celebrities might want you to believe, gluten allergy is NOT a fad diet. It is a very serious health issue for people affected by it.

Then learn as much as possible about it, hire a consultant if you have to but please, do it right for us people allergic to it. Personally, although I do not suffer from Celiac disease, I am allergic to gluten and within one hour of eating gluten-containing food, skin rashes will develop on my chest, shoulder and back. So, I have to be careful but it is not as dangerous for me as it could be for other more sensitive individuals. Some people may have to be taken to the hospital. It can be that critical.

Next, develop your own gluten-free recipes or hire someone knowledgeable on this issue to make sure it does not affect your clients. Keep a separate gluten-free menu for your special customers. Don't mix and match. It's too confusing for your customers. They want to know you are taking their food challenges seriously, not as an afterthought.

Cross contamination is the hardest part of controlling this issue in your kitchen. Ideally, you will have to have a separate room to bake and prepare your gluten-free dessert. There can't be any amount of flour floating around and contaminating your gluten-free area. If at all possible, there should be a door to separate your GF kitchen from the rest of your kitchen. Some gluten certification programs even ask you to have a separate AC system so there are no chances of flour contamination. Since, in most cases, it's not possible, and to make your life easier, you may want to look at premade gluten-free cakes and desserts. Just make sure to use a clean knife, gloves and serving dishes to cut and handle your GF cake slices.

Additionally, if you fry foods, you must use a separate fryer for GF items and regular flour-coated fries for example. If you bake, never bake a GF cake at the same time as a regular cake. Ideally, you should have a separate oven for your GF cakes or desserts. 

All staff, when making sandwiches, must use fresh gloves, cutting board, and knives to prepare gluten-free food and change them every time you switch from regular food to GF food. Ideally, use color-coded cutting boards to know what's what.

Finally, keep all GF tools and utensils separate from the rest. Do not wash them in the same dish washing machine (sorry! it's that important). Color code all your GF tools and utensils to make sure they are not used with regular tainted foods.

How do you manage the challenges of eating out in restaurants?

As a typical chef will tell you, I rarely go out to eat. When I do for a special occasion, I know exactly which restaurant to go to. There are plenty of online help available to guide you to the right eating establishments. Just Google: gluten free restaurant, Your Town, Your State and it will take you there. Make sure they are certified gluten-free by any of the serious GF certification programs out there. Just because they say they are GF does not mean it's true. Better be safe than sorry.

We are lucky in Austin to be very aware of this issue and besides GF grocery stores and restaurants; we are blessed to have a family-owned pharmacy, People's Rx, that specializes in these concerns. I work for it. We have wellness specialists, naturopath doctors and even a French gluten-free chef. Imagine that!

What is your favorite "go-to" gluten-free recipe when cooking at home?

Again, as a professional chef, I do not do a lot of cooking at home. It's like asking a shoemaker to make more shoes when they go home. When I do, I use very easy and simple cooking methods: broiled, grilled, poached fish or meats; eggs prepared different ways; steamed or wok-sautéed veggies; assorted fresh salads with my own home-made salad dressing (you can find the recipe in my book), a fresh fruit and a square of GF dark chocolate. Typically, I do not eat starches at night but if I were, I would eat rice, beans, quinoa, millet or any other GF grains. If you are Paleo, then no grains at all :-) Just protein, vegetables and fruits. I'll tell you a secret: I don't even have a working oven at home, just a toaster oven. It's enough for me but no baking at home.

Ordering gluten-free bread in restaurants is always challenging. Chef Braux shares a gluten-free dairy-free Buckwheat bread recipe.

Pain Sans Gluten a la Farine de  Sarasin

Gluten-Free Casein-Free Buckwheat Bread

This is a heavy but tasty bread. It will last you a long time. Allow it to cool until room temperature. Slice it while still fresh and freeze in an airtight container or plastic bag. It will stay fresh longer this way. Take one or two slices at a time and toast them just the way you like them and Voila! Fresh bread.

Yield: One 2 lb, 4-oz loaf

Oven Temp: 425F

INGREDIENTS

• 8 oz Water, warm

• 7 oz Almond milk, warm

• 1 Tbsp Agave nectar or favorite sweetener

• 2 tsp Instant dry yeast

• 3 oz Eggs (about one and a half)

• 8 oz Buckwheat flour

• 6 oz Brown rice flour

• 1 tsp Sea salt

• 1.5 tsp Xanthan gum

PROCEDURE

1. Place a measuring cup on top of the scale. Zero it out. Weigh and mix together water, milk, agave nectar, and yeast. Cover and let sit in a warm place for about 15 minutes until the mix foams. Add the beaten eggs. Mix in.

2. Place your mixer's bow on the scale. Zero it out. Weigh the buckwheat, rice flour, salt and xanthan gum.

3. Fit the mixer with the whisk attachment. Start the mixer at low speed.

4. While running, pour the liquids into the flours. The batter should be soft.

Pour into a paper or aluminum-lined 9 x 4 x 4 loaf pan. It should be halfway full.

5. Cover with a clean towel. Place in a warm place. Let the dough rise for about an hour until it rises 50 percent more.

6. Meanwhile preheat your oven at 425F.

7. Bake the bread for about 35 to 40 minutes until it sounds hollow. Let sit for a few minutes in the pan. Take out of the pan and place on a grid to cool to room temperature.

Chef Alain Braux is an award-winning chef (two gold and three silver medals) and nutrition therapy author. Chef Braux has worked in the food industry for more than 40 years. He is a Certified Executive Pastry Chef with the American Culinary Federation and a Certified Master Baker with the Retail Bakers of America. He earned a Bachelor of Science degree in Holistic Nutrition and is also a macrobiotic counselor. Chef Braux currently lives in Austin, Texas, where he is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his private practice at A Votre Santé – To Your Health.

Award-winning Health Author of:

"Paleo French Cuisine"

"Healthy French Cuisine for Less Than $10/Day"

"Living Gluten and Dairy-Free with French Gourmet Food"

"How to Lower your Cholesterol with French Gourmet

Natural gluten-free dessert snack company, Hail Merry LLC, wins the National Restaurant Association’s (NRA) 2013 FABI Award for Innovation. An independent panel of experts selected Hail Merry’s Chocolate Miracle TartÔ Mini for their taste and high marketability to satisfy consumer lifestyle trends, including gluten free, vegan and raw diets with perfect portion control.  According to the NRA, gluten-free cuisine will continue to be the hottest trend in restaurant menus for 2013.  A recent survey by consumer research firm, NPD, reports 30% of Americans are interested in avoiding or cutting down on gluten in their diet.  In addition, with the number of diagnosed Celiac cases rising beyond three million in just America alone, the need for certified, cross-contamination free menus is a paramount necessity for the industry, and one that is proving to be a profitable niche.

Hail Merry CEO/Partner and 2011 Women’s Foodservice Forum Entrepreneur of the Year, Sarah Palisi Chapin, “The Gluten Intolerance Group of North America estimates a 10-14% increase in yearly profits for restaurants offering a gluten-free menu.   Hail Merry's experienced team is committed to sourcing the highest quality natural ingredients and delivering the freshest, most convenient products safely thereby eliminating the guesswork and risk of serving gluten-free for food service operators.  Omni Hotels & Resorts found Hail Merry Snacks to be ideal for all healthy travelers participating in its Select Guest frequent traveler program, regardless of gluten-intolerance.  Hail Merry Snacks are especially appealing for their great taste and being on trend.”

Founded in 2008, Hail Merry LLC is America's best selling refrigerated dessert company in the natural channels.  The privately held company offers desserts and snacks that provide operators not only an easy way to meet special diet requests, such as gluten-free, dairy-free and kosher, but also great tasting products made from pure, mostly organic Non-GMO ingredients for all customers with discriminating taste and demands. The full product line includes Miracle Tarts™, Macaroons, Grawnola, Seasoned Nuts and Seeds.

In addition to winning the 2013 FABI Award, the women-led manufacturer won the 2013 Sherbrooke Award for Excellence in Innovation at The Natural Products Expo West.  In 2011, VegNews Magazine awarded the Miracle Tart ™ Chocolate Raw Almond Butter Best New Vegan Product at The Natural Products Expo West. In 2010, Hail Merry won Best of Expo Award at The Natural Products Expo West. Hail Merry has been featured on The O'Reilly Factor, Good Morning America and is available on Virgin Airlines, Omni Hotels & Resorts, Google's Micro Kitchens, Whole Foods Market, and many other regional grocery chains.  

About the Product

Hail Merry’s Miracle Tart ™ - Chocolate Minis (.81 oz each) are unique because they are filled with a heavenly chocolate ganache made with organic extra virgin coconut oil (instead of heavy cream), Fair Trade dark cocoa, and sweetened with organic maple syrup. The crust is made with natural raw almond flour and a hint of sea salt. The product is never baked and is free of any grains, soy, corn and dairy.   These mini tarts are also great for customers who are looking for portion control.

The award winning tarts are also available in a 3.5 oz size in six flavors for variety and long lasting customer appeal: Chocolate, Chocolate Mint, Chocolate Raw Almond butter, Coconut Vanilla Crème, Meyer Lemon and Persian Lime. Operators will enjoy the convenience, quality, consistency and versatility of both the mini and the 3.5 oz ounce tarts, which are certified gluten-free to the highest standards in the industry at less than 5 parts per million.

Hail Merry will be sampling the Miracle Tart ™ and Mini tarts along with Macaroons and Grawnola at the NRA 2013 Show in Chicago May 18 - 22.  Booth #9345.

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If you would like more information about Hail Merry LLC, or to schedule an interview with any of the partners please call 214 207-7984 or email Susan at suobrien@hailmerry.com