Tag Archives: Nutrition

Hail Merry Raw Statement:

Thanks to movies like Food Inc. and Forks Over Knives, and the double-digit growth of the gluten-free market due to an epidemic increase in chronic and autoimmune diseases like celiac and type-2 diabetes, the public has awoken to the health benefits of raw foods. Consumers are looking for quality transportable products that are affordable, taste good, and do not contain refined sugars, oxidized refined oils, synthetic vitamins, GMOs, soy fillers, gluten or animal/dairy products. Hail Merry snacks delivers on all fronts while proudly offering outstanding award winning taste! Safety, quality and dependability of the finished consumer product are of utmost importance to us. We methodically source our ingredients for the same safety, quality and dependability so we can deliver a product that not only tastes delicious but also is healthy & safe to eat. This philosophy and dedication to our consumer is the reason we are not 100% raw. Hail Merry is a RAW OIL story. Let me explain.

As you are probably aware there are two factors that make a food raw, raw oils & living enzymes.  Living enzymes like probiotics are VERY hard to quantify.  That is why we hang our hat on raw oils not enzymes. There is not a standard of identity yet for RAW foods the way there is for gluten-free (Hail Merry is certified Gluten-Free to the highest standards of the industry by its most respected approving authority). We will become involved in contributing to the standards of RAW as an OIL story as we believe it is as critical as the ENZYME story. All Hail Merry products include RAW ingredients. Some of our products are more RAW than others, but they ALL feature RAW oils.

As a raw food enthusiast our brand reflects my own personal lifestyle (which is not 100% raw) and what I prefer in regard to flavor profile and the unique benefits of raw oils.  I do believe strongly that enzymes play a major role in health and vitality.  I prefer to obtain the majority of the living enzymes I consume daily from raw fruits and veggies.  Our foods contain some living enzymes (as opposed to baked snacks) but are in fact more of a raw oil story, since by nature  macaroons, dessert tarts, nuts and granola are considerably low in enzyme payload by nature.   We choose to celebrate the plant based raw oil within the coconut oil, nuts & seeds left in tact from low heat dehydration.

As a manufacturer, we can source raw oils to meet our high quality standards.  The raw cacao industry is not regulated and there is no guarantee that temperature limits to preserve living enzymes have not been exceeded. Manufacturers of raw foods cannot guarantee enzyme levels of their packaged products by the time it reaches the consumer, much like the yogurt industry. Air, light and temperature become factors. We can guarantee the processing of our cold-pressed raw oils.

I also personally believe that raw cocao is toxic when consumed often.  It is not a superfood in the minds of many raw food experts including Jeremy Safron who is very outspoken on this issue.  My recipes happen to be inspired by the highly esteemed raw food chef Matthew Kenney, who uses maple syrup in many of his recipes.  Mathew also owns the raw food culinary school in Oklahoma and is regarded as a leader in the industry speaking at TED conferences etc.

Therefore, Hail Merry is a RAW OIL story.  Raw oils don’t begin to fully oxidize until heated to temps well over 220 degrees.  For the record we dehydrate our foods at 115 degrees.

For example our Meyer Lemon Tarts do contain raw fresh squeezed Meyer lemon juice, which gives the tarts our signature great fresh taste.   We also use organic raw agave in the Meyer Lemon Tart.  As you know there is a tremendous amount of controversy surrounding agave.  At the end of the day we selected the highest quality raw agave on the market to use in this recipe for the flavor profile - yet how raw is the agave truly?  Most agave syrup is processed at temperatures between 120-160F. How many living enzymes really exist in that agave after processing, manufacturing and transportation? If it does not have enzymatic activity, is it raw? As the controversy plays out in the raw food industry, we will continue to primarily use maple syrup as a sweetener.  Maple syrup has a higher vitamin/mineral payload than agave and often a better taste profile in our snacks and desserts. The result is repeat sales and consumer loyalty, lifting the entire raw food market for all manufacturers. If a product does not taste good, it will not have sustainability. I can’t tell you how many raw enthusiasts Hail Merry has as fans, who are happy we use maple syrup in some of our recipes instead of agave.

At the end of the day, there are no official standards for defining raw.  The fact that we dehydrate at 115 degrees to protect our raw plant based oils is how WE lead with raw.  Hail Merry adds an asterisk next to those items in our ingredients that don't contain living enzymes for transparency, however there are still raw plant based oils present.  We believe our customers are educated enough to make their own decisions about how raw a raw food should be to fit their individual lifestyle and philosophy, just as I have done. We believe in our customer and they trust us to deliver high quality, safe, transportable raw, vegan and gluten-free snacks that taste great and make them happy!

Here is a statement I wrote for our website.

Hail Merry foods are not 100% raw.   We feel that we are raw where it counts most -  in the plant based dietary oils found in the nuts, seeds and coconut oils.  Our almonds have been steam pasteurized at 160 degrees, however the oils inside the almonds still remain raw.  Our buckwheat groats, & sunflower seeds, have been soaked prior to seasoning and dehydration for optimum digestion. A diet flush with living enzymes is the key to vitality and longevity. Pair that with raw plant based dietary oils for proper vitamin absorption, and hormone balance and our bodies will radiate with good health.

I hope this helps give you more perspective into our story and philosophy.  There are some living enzymes present in our foods just like other raw food companies, but no company can guarantee how many enzymes are present at point of consumption. We can guarantee consistency, dependability, sustainability and safety to your customers.

Thanks,

Susan O’Brien
Founder, Hail Merry

What are omega essential fatty acids? Omega oils (3, 6 & 9) are polyunsaturated fatty acids considered essential because we must obtain them from our diet.  They play a vital role in the health of the membrane of every cell in our body and the fat helps protect us from a number of key health threats. However most Americans eat too many omega-6 fatty oils (in the form of refined canola, corn & soybean oil) and not enough omega-3 (found in salmon, kelp & flax). Consuming too many omega-6 refined oils and not enough omega-3 oils results in inflammation, the root cause of chronic diseases like cancer, diabetes, heart disease and arthritis.

What are the functions of Omega Fats?

• Energy production (vitality)
• Oxygen transfer
• Hemoglobin production (red blood cells)
• Membrane components
• Produce hormones (prostaglandins, exocrine and endocrine)
• Growth & healing enhancing
• Cell division
• Skin elasticity
• Anti-inflammatory
• Reduces platelet stickiness (too much causes clogging)
• Reduces blood pressure

Omega-3 fatty acids are commonly found in cold-water fish (sardines, anchovies, salmon, halibut and tuna), cod liver oil, kelp, flax seed meal, chia seeds, hemp, soybeans, collard greens and walnuts. There are three types of Omega-3 fatty acids that are important.

The body converts alpha-linoleic acid (ALA) into EPA and DHA. These fats can also be derived directly from certain foods, most notably cold-water fish including salmon, tuna, halibut, and herring. In addition, certain types of algae contain DHA. EPA is believed to play a role in the prevention of cardiovascular disease, while DHA is the necessary for proper brain and nerve development.

Current research indicates that Americans are suffering from a widespread omega-3 fatty acids deficiency, including many pregnant women.  This deficiency is of particular concern because omega-3 fats are necessary for the complete development of the human brain during pregnancy and the first two years of life.  The Omega-3 fat is so essential to a child’s development that if a mother and infant are deficient in it, the child’s nervous system and immune system may never fully develop, and it can cause a lifetime of unexplained emotional, learning, and immune system disorders.

Omega-3 fats are anti-inflammatory; therefore deficiency symptoms mirror many chronic health conditions and autoimmune diseases, including celiac disease, diabetes, rheumatoid arthritis, IBD, lupus, and multiple sclerosis, heart disease, Hashimoto’s disease and cancer. Can an omega-3 deficiency increase your risk for autoimmune diseases? Possibly, since these healthy fats are protective against inflammation but too many American are omega-3 deficient.

Natural sources of omega-6 include many animal fats, heart healthy seeds and nuts: walnuts, almonds, sesames seeds, sunflower seeds, pumpkin seeds, peanuts and pecans. They are also abundant in unsaturated refined oils, including soybean, canola, safflower, cottonseeds, peanut and corn oil. Omega-6 fats play an important role in metabolic processes and there are 2 essential types of omega 6 oils:

1. Linolecic acid (LA): canola, corn, sunflower and cottonseed oils.

2. Gamma-linolenic acid (GLA): safflower, borage & hemp seed oil.

The body converts linoleic acid to GLA and arachidonic acid (AA).

Not all omega-6 fatty acids behave the same. Linoleic acid and arachidonic acid (AA) tend to be unhealthy because they promote inflammation. GLA, on the other hand, may actually reduce inflammation. Unfortunately, Americans eat too many refined vegetable oils containing linoleic acid (fried foods, corn chips, prepared salad dressings, baked goods, frozen processed foods and breakfast bars). Therefore, it is important to balance the ratio of omega 3 and omega 6 fats in your diet to control inflammation and cell membrane fluidity.

Why is the omega ratio of 6:3 so important? Too much inflammation disrupts metabolic processes and weakens the immune system. In addition, membrane fluidity affects the function of all enzymes, including those involved in nerve function, energy production, mineral absorption and utilization, and serotonin neurotransmitter levels (which affect mood).

What are the functions of Prostaglandins? When tissues are damaged, white blood cells flood to the site to try to minimize tissue destruction. Prostaglandins are produced as part of the inflammatory response to reduce pain and swelling. Prostaglandins are also involved in several other organs such as the gastrointestinal tract, kidneys, and hormone production in the pituitary gland.  Too many prostaglandins keep us in a perpetual state of chronic inflammation.

How Many Omegas to Eat Daily?

• Omega 6: 6 to 18 grams/day (1 tbsp)
• Omega 3: 3 to 9 grams/day (1-2 tsp)

Read labels- you will be amazed how many products contain omega-6 refined oils of canola, corn, soy and cottonseed. Remember, light, air and heat breakdown EFA’s and cause rancid oils, free radical chain reactions and hydrogenation, prematurely aging the body.

Top Vegan Food Sources of Omega-3 Oils:

Chia Seeds 2 tablespoons=4.9 grams

Flax Seeds 2 tablespoons= 3.5 grams

Walnuts 1/4 cup= 2.3 grams

Soybeans 1 cup= 1 gram

Winter Squash 1 cup= 0.3 grams

Raw Extra Virgin Olive Oil 1 ounce= .2 grams

One of nature’s richest sources of essential fatty acids is found in raw nuts and seeds. Hail Merry® granola is loaded with Omega 3 raw flax seeds & raw walnuts and is also properly balanced with Omega 6 raw sunflower seeds to keep your womb engine humming.

For the Omega-3 Fatty Acid content of Selected Foods go to this excellent resource from Tufts University.

For more information about current research go to American Heart Association Scientific Statement on Omega-3 Fatty Acids.

Are all saturated fats bad and all unsaturated fats good? Absolutely not, because we know trans fats are bad but so are highly refined vegetable oils and animal meats from feedlots full of hormones and antibiotics. We also know that raw organic coconut oil is a healthy anti-microbial saturated fat with zero cholesterol. This idea that saturated fats are bad and all vegetable oils are good has been a disaster for America’s health. Take control of your health and know the “FAT FACTS”.

There is no argument that fats and oils are a complicated story, but a little basic knowledge goes a long way in protecting your health.  Last week we discussed the difference between short and long chain fatty acids. The week before we explored why women need more omegas than men. Next week we will further discuss omega fatty acids. But today, we are talking saturated and unsaturated fats.

There are 2 main classes of fats: SATURATED and UNSATURATED. Before we discuss either one, lets get “bad” TRANS FATS out of the way. Trans fats are artificial unsaturated fats formed when hydrogen gas reacts with vegetable oil to create a solid. Trans fats not only raise cholesterol levels and interfere with metabolic processes, but they also deplete good HDL cholesterol, which helps protect against heart disease. According to the comprehensive Nurses' Health Study -- the largest investigation of women and chronic disease -- trans fats double the risk of heart disease in women.  But the most dangerous thing about trans fats is that while it adds stability and shelf life to refined baked goods, it makes your cell membrane rigid and stiff destroying cellular fluidity.

Fats are formed from the elements carbon (C), hydrogen (H), and oxygen (O). Saturated fats have no double bonds in the carbon chain. Unsaturated fatty acids have at least one bond in the carbon chain. Fats with only one bond in the carbon chains is a monounsaturated fatty acid. A fatty acid having several double –C=C-C-C-=C- bonds is a polyunsaturated fatty acid.

Lauric acid is a saturated fat found in breast milk and coconut oil. Oleic acid is unsaturated and found in olive oil and lard. Both of these fats are healthy and provide the body with energy, cellular fluidity, help maintain hormone levels and increase vitamin absorption.

Numerous studies have shown unrefined monounsaturated and omega polyunsaturated fats to be heart healthy and help control blood sugar and insulin levels.

As clearly stated in an article by Dr. Mecola, the idea that saturated fat is bad for your heart has become so in grained in the medical and health community that it’s very difficult to break through that misinformation barrier. The fact of the matter is that the saturated fat-heart disease link was a hypothesis that did not stand up to further scrutiny. For example, one 2010 meta-analysis published in the American Journal of Clinical Nutrition reviewed 21 studies relating to the risk of heart disease, stroke, and saturated fats, concluding that:“… there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD [coronary heart disease] or CVD [stroke and cardiovascular disease].”

Function of Saturated fats:

• Provide building blocks for cell membranes, hormones, and hormone-like substances
• Act as carriers for important fat-soluble vitamins A, D, E and K
• Are required for the conversion of carotene to vitamin A, and for mineral absorption
• Act as antiviral agents (caprylic acid)
• Help lower cholesterol levels (palmitic and stearic acids)
• Modulate genetic regulation and help prevent cancer (butyric acid)

Saturated fats from grass fed organic animals are healthier than highly refined unsaturated vegetable oils for the following 3 reasons:

1. Most of the vegetable oils are GMO. This would include over 90 percent of the soy, corn and canola oils.
2. Vegetable oils contribute to the overabundance of damaged omega-6 fats in your diet, which creates an imbalance in the ratio of omega-6 to omega-3.  Too many omega-6 fats can produce inflammatory substances called prostaglandins resulting in chronic inflammation.
3. Highly refined vegetable oils such soy, safflower, sunflower and cottonseed, are highly unstable and become oxidized or rancid when subjected to heat, oxygen and moisture in cooking and processing.  Rancid oils contain free radicals, which are extremely reactive chemical compounds.  Free radicals have been characterized as ‘marauders’ in the body because they attack cell membranes, red blood cells, protein, lipids and the DNA. The inflammatory damage caused by free radicals accelerates aging and the development of chronic illnesses. Inflammation is the root cause of most chronic diseases such as heart disease, diabetes, arthritis and cancer.

What are the healthy SATURATED & UNSATURATED fats?

• Olives and cold pressed olive oil
• Coconuts and raw coconut oil
• Raw nuts, such as walnuts, almonds or pecans
• Avocados
• Butter made from raw grass-fed organic milk
• Organic pastured egg yolks
• Grass fed organic meats
• Palm oil
• Unheated organic nut oils

Hail Merry believes in the health benefits of raw oils. Each serving of Miracle Tart delivers ½ tablespoon raw saturated coconut oil but zero cholesterol. Hail Merry’s Grawnola is chock full of healthy omegas from almonds, walnuts, hemp and flax. Our nuts and seeds are soaked, then dehydrated to preserve the raw natural unsaturated oils.

You+ Raw Oils= Healthy Mind & Body.

Do You Know the Difference Between Short Chains & Long Chain Fats? Why is it important that Coconut oil has medium chain fatty acids?

Take control of your health and learn more about how eating healthy fats is vital to good health.

I believe of all the basic components of nutrition, fat is the most misunderstood and inaccurately portrayed, due to America’s obsession with weight, diets and dietary fat. Medical and health professionals with little or no education in fats and oils reinforce this negative image of fat.  All too often these same professionals work or receive money from companies who benefit from the public’s misconception and confusion about dietary fat.  Do you know the difference between short chain and long chain fats, trans fats from omegas, saturated versus unsaturated?

There is no argument from me that fats and oils are a complicated story, but a little basic knowledge goes a long way in taking control of your health.  Here are some “fat” facts.

If you are like most Americans, when you think fat you think “BAD”. Why? In fact, fat is a basic component of nutrition (just like water, carbohydrates, protein, vitamins and minerals) and necessary for normal body function. Not only does it supply us with energy, it promotes cell growth, protects all vital organs, and assists anti-inflammatory fat soluble vitamins like A, D, E and K do their jobs.  And very importantly for women, fat regulates hormones.

Fats are found in complex chemicals, including triglycerides, cholesterol and phospholipids, and are essential for the proper functioning of every cell membrane. Approximately 40% of every cell membrane is fat and 60% of your brain tissue is fatty acids. We need to eat fats in their natural state (raw and unrefined versus processed and highly refined) to be healthy!

We derive fat from the food we eat:  animals and dairy, seafood, nuts, seeds, beans, vegetable oils, coconuts, and avocado. It is important to eat healthy fats- saturated fats from grass fed animals and coconuts and unsaturated raw oils from plants such as olive, nuts and seeds. Trans fats are unhealthy fats. So are highly refined vegetable oils such soy, safflower, sunflower and cottonseed, because they are highly unstable and become oxidized or rancid when subjected to heat, oxygen and moisture in cooking and processing.  Rancid oils contain free radicals, which are extremely reactive chemical compounds.  Free radicals have been characterized as ‘marauders’ in the body because they attack cell membranes, red blood cells, protein, lipids and the DNA. The inflammatory damage caused by free radicals accelerates aging and the development of chronic illnesses. Inflammation is the root cause of most chronic diseases such as heart disease, diabetes, arthritis and cancer.

Fats and oils are basically made up of collections of molecules called triglycerides. A triglyceride is formed from three fatty acids attached to a glycerol molecule. If the triglycerides are liquid at ambient temperature, it is oil. If they solid, it is called a fat.

Fatty acids are formed from the elements carbon (C), hydrogen (H), and oxygen (O). The bonds between the elements determine the length and type of fat.  There are 3 types of CHO chains: short, medium and long.

Why does fatty acid chain length matter?

1. Short and medium chain fatty acids (CFA) are easy to digest and therefore quickly absorbed in the body for energy. Long chain fatty acids must be digested with enzymes from the liver and take a longer time to breakdown.  Therefore you can increase your energy levels, stimulate your metabolism and lose weight by replacing long CFAs, such as margarine and canola oil, with short and medium CFAs, such as butter and coconut oil.  Unprocessed coconut oil can help you lose weight! Hail Merry’s Miracle Tarts and Macaroons contain raw organic coconut oil.

MEDUM CFA: Lauric Acid is found in coconut oil.

MCT do not require bile salts for digestion and therefore, passively absorbed by the intestinal tract into the blood stream where they are used for energy.

2. Short and medium chain saturated fatty acids have anti-microbial effects and protect against the kind of viruses and bacteria that contribute to gastro-intestinal conditions and heart disease. Long chain fatty acids do not have this protective effect. Replacing margarine with organic butter will help stimulate “good” gut bacteria. Julia Child was right- butter is good!

SHORT CFA: Butyric Acid is found in butter. Butyric acid combines with fiber to create the fermentation of good bacteria in the gut. Kombucha Tea has butyric acid in it.

3. An excess of long CFAs vegetable oils (such as canola, soy, safflower), even when not hydrogenated into trans fat, seems to play a role in causing heart disease because they cause an imbalance in the production of prostaglandins, localized tissue hormones that play a role in all of the body's complex chemical processes; and because industrially processed vegetable oils contain free radicals that damage the arteries, thereby initiating plaque deposits. Like sugar and white flour, these vegetable oils, produced by high temperature industrial processing, are new to the human diet. It is the polyunsaturated omega-6 fatty acids — not saturated fat — that form the major fat component of arterial plaque, yet for many years the American Heart Association and many establishment nutrition writers advocated consumption of polyunsaturated oils for the heart. For more on this subject read Know Your Fats: The Complete Primer for Understanding the Chemistry of Fats, Oils and Cholesterol by Mary G Enig, PhD.

LONG CFA: Oleic acid is a monounsaturated omega-9 fat found in olive oil. Long chain fatty acids are digested through the process of lipolysis, the breakdown of fats and oils into glycerol and fatty acids. LCFAs require bile acids and lipase to break them down in the intestine so that they can be absorbed through the intestinal wall.  After they are absorbed they are reformed into triglycerides and eventually travel through the bloodstream until they are stored away in fat cells.

4. Healthy omega fats are long CFAs and necessary for brain and nerve function. Therefore, get your long chain fats from whole foods in their natural state: nuts, seeds, hemp, avocado, cold water fish, grass fed organic animals and dairy. Hail Merry’s Grawnola is chock full of healthy omegas from almonds, walnuts, hemp and flax.