Archive for November 29, 2011

29 Nov 2011
Rolled Oats • Whole Grains

Oats, Oats, and More Oats

Why do we load our cookies with oats? Why not!

As one of my favorite nutrition professionals, Joseph Schwarcz, PhD, points out in his missive on rolled oats and soluble fiber…

“Basically, oats can help you lose weight.”  Because oats make you feel full for a long time, you eat less after you’ve consumed them. Research has found that people who eat oatmeal for breakfast eat one third fewer calories for lunch. This is not a new discovery.

The Whole Grains Council lists the benefits of rolled oats as follows:

  • Oats help lower LDL “bad” cholesterol, the lowering of which helps reduce the risk of heart disease
  • Oats help you feel fuller longer, which helps control weight
  • Oats may help lower blood pressure, eaten regularly and cooked properly

We have known about the health benefits of oats for a long time.  But not everyone has united oats with dark chocolate, espresso and toasted almonds!  Leave that to Cookiehead.

Our goal is to deliver great tasting cookies that offer a bonus — whole grains, low GI (check out our last blog post for more info on GI), nutrient-rich fiber.  Our addition of rolled oats to our cookies helps us accomplish this goal.

 

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17 Nov 2011
Glycemic Index

Demystifying Glycemic Index

Glycemic Index is a measure of the effects of carbohydrates on blood sugar levels. Wikipedia has correctly described how the concept of Glycemic Index (or GI) works:

“Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI. A lower glycemic index suggests slower rates of digestion and absorption of the foods’ carbohydrates.”

The concept was developed by Dr. David J. Jenkins and his colleagues, in 1980, at the University of Toronto, as they researched foods that were best for people with diabetes.

Lisa Newmann, Cookiehead’s founder and president, has met with members of the GI team in Toronto, and continues to develop products in concert with the research.

According to the Glycemic Index Foundation:

“Choosing low GI carbs, the ones that produce only small fluctuations in blood glucose and insulin levels, is one piece of the long-term health puzzle, which reduces the risk of heart disease and diabetes, and is the key to sustainable weight loss.”


Cookiehead’s products have tested low in GI in-vitro tests, registering at 45 (“low” is less anything lower than 55).  Our low number is the result of a strong “fuel mix” in the formulation of our cookies. We have wisely balanced the whole grains with good fats and sweeteners — all natural, always. Of course, our cookies are real food, and taste delicious.

Our goal is to give consumers the ability to indulge in sweet treats without sacrificing their health or their diets.  Great taste. Sound nutrition.

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