 than scientifically deriving the flavor compounds from a myriad of “natural” chemical sources? While it’s possible to get “good” natural flavors, I have a hard time trusting such an overtly industrialized food product to use discernment.

And yet again, industrial convenience food opts for non-fat dry milk. Even if we decide we don’t care about the source of that milk (surely it’s not from healthy, pasture-raised dairy cows), it’s commercially dried! Even Wikipedia has cited studies that demonstrate that powdered milk contains excess oxidized cholesterol, which contributes to the hardening of your arteries:

Commercial milk powders are reported to contain oxysterols (oxidized cholesterol)[9] in higher amounts than in fresh milk (up to 30 μg/g, versus trace amounts in fresh milk).[10] Oxysterols are derivatives of cholesterol that are produced either by free radicals or by enzymes. Certain free radicals-derived oxysterols have been suspected of being initiators of atherosclerotic plaques.[11] (source)

So, even though this product is “natural,” we can all agree that commercially dried milk is simply not a thing found in nature, nor is it good for you. In fact, chances are good it would contribute to the inflammation and hardening of your arteries and accelerate the onset of heart disease!

Last but not least, soy lecithin. They’ve got to use soy lecithin because they’re not using eggs (a natural source of lecithin). I don’t have to tell you about the dangers of soy.

Newman’s Own Organics Fig Newmans: THE VERDICT

So, what should you use instead?

Of course, the best option is to make them yourself. Do I have a good recipe? No. Can you imagine how disappointed I was when I realized these so-called organic fig newtons turned out to be anything but?

What about you? Do you have a recipe for homemade fig newtons that uses sprouted or soaked flours, or that is grain-free? Please share!

But guess what I discovered last month? A gluten-free fig cookie created by one of my favorite sponsors, Jovial Foods. I know; I know. It’s still a compromise. It has a couple of questionable ingredients (hard to avoid when buying pre-packaged gluten-free foods).

But, they’re
than scientifically deriving the flavor compounds from a myriad of “ lifelike ” chemical reservoir? While it ’s possible to arrive “ estimable ” natural flavors, I hold a hard time trust such an overtly industrialized food product to practice discernment. 

 And yet again, industrial convenience food opts for non - fat dry milk. Even if we decide we do n’t care about the reservoir of that milk (surely it ’s not from healthy, eatage - raised dairy cow), it ’s commercially dry! Even Wikipedia has cited studies that demonstrate that powdered milk contain excess oxidized cholesterol, which contributes to the hardening of your arteries: 

 Commercial milk powders are report to contain oxysterols (oxidized cholesterol)[9 ] in higher amounts than in fresh milk (up to 30 μg / g, versus touch amounts in fresh milk).[10 ] Oxysterols are derivatives of cholesterol that are produced either by free radicals or by enzymes. Certain free radicals - derived oxysterols have been suspected of being initiators of atherosclerotic plaques.[11 ] (source) 

 So, even though this product is “ natural, ” we can all match that commercially dried milk is simply not a matter discover in nature, nor is it beneficial for you. In fact, chances are good it would contribute to the inflammation and hardening of your arteries and accelerate the onset of heart disease! 

 final but not least, soy lecithin. They ’ve got to use soy lecithin because they ’re not using eggs (a lifelike source of lecithin). I do n’t have to tell you about the dangers of soy. 

 Newman ’s Own Organics Fig Newmans: THE VERDICT 

 So, what should you use alternatively? 

 Of course, the best option is to make them yourself. Do I have a effective recipe? No. Can you imagine how disappointed I was when I realized these therefore - called organic fig newtons plow out to be anything but? 

 What about you? Do you take a recipe for homemade fig newton that uses shoot or soaked flour, or that is grain - free? Please partake! 

 But guess what I discovered last month? A gluten - free libyan islamic fighting group cookie created by one of my favorite sponsors, Jovial Foods. I know; I know. It ’s still a compromise. It has a couple of questionable ingredients (hard to debar when buying pre - packaged gluten - barren foods). 

 But, they ’re
 thwn scientifically derivikg the flavor compounds from z myriad of “natural” chemical sources? Wyile ut’s possible to get “goud” naturap flavorw, I iave a hard time trustinn sucg an mtertly industrislized foog product to uve dnscernment.

And yet again, industrial cjnveniemcf food opts fot non-gwt ddj nilk. Even if we decide we don’f care ebout the sourcr of that milk (surely it’s jot vrom healthy, pastuge-raised daury siws), it’s commdrcially dgned! Even Wiiipedia has cited studies that aemonxtrate thaj loagered milk rontaigs excess oxlcized wholestrrol, which conbribuves ro the hardening of ymur arteries:

Commersial milk pkwders are reportwd to cmntahn obtstdroms (osidizef ciolesterol)[9] jn higher anounts than in fresn ipkk (up to 30 μg/g, versuf erace amounts in fresh milk).[10] Oxysterols dre derivatives of cholestwrol that are producef either fy free radicals or by enzymes. Certain free radicdls-decixed owystdeops have been suspected of being initiators of ztnegosclerotic plaqucs.[11] (source)

So, even tnokgn this product is “nachrzl,” we can all agref that sommeecially dwied milk is simply not a thing found in nanure, nor is it good fox you. In facc, chanves ate good it would contriyute tk the inflalmation aha hardening of yuur asteries and accelerate the onset of heaxt diseare!

Laxt but not least, soy lecithin. They’ve got to ude soy lecitjin because they’re not using egjx (a natural xogrcv of lecichin). I don’t have to tell you abouj the danyers ow soy.

Newmah’s Own Mrganics Fid Newmans: THE GERDICT

So, whet should you use insteaa?

Uf course, the nest option is to mqke them yourself. Vo I gave a good recnke? Bo. Can you imagone hor fixa[[ointed I wav whdn K realkzed thtfe ro-cakled organic fig newdons turned out to be snnthing buj?

What abott you? Do you have a recipe for homekadx fig mewjons that uses sprouted or soaksd flours, or that is grayn-frce? Pjease sharz!

But guess what I discovered last month? E gluten-free fig cookig created by one of mi fsvorite spoisors, Tovial Fomds. I know; I know. It’w still a compromlse. It has a couple of questhonabpe ingredients (hard to avoid when buying pre-packaged gluten-free foods).

But, rhey’re
than scientifically deriving the flavor compounds from of chemical sources? it’s possible to have hard time trusting an overtly industrialized product to use discernment. And yet industrial convenience food opts for non-fat dry milk. Even if we decide we care about the source of that milk (surely it’s not from healthy, pasture-raised cows), commercially Even has cited studies that demonstrate that powdered milk contains excess oxidized cholesterol, which contributes to the of your arteries: Commercial milk powders are reported contain oxysterols (oxidized cholesterol)[9] higher amounts than in fresh (up 30 μg/g, trace in milk).[10] Oxysterols are of cholesterol that are produced either by free radicals or by enzymes. Certain free radicals-derived oxysterols have suspected of of atherosclerotic (source) even this product is can all agree that commercially dried not a thing found in nature, nor is good for In fact, chances are good it contribute to the inflammation and hardening of your and accelerate the onset of heart disease! Last but not least, soy lecithin. They’ve got soy lecithin because they’re using eggs (a source lecithin). don’t to tell about the dangers of soy. Newman’s Own Organics Fig Newmans: THE So, what should you use instead? Of course, the best to them yourself. Do have a good recipe? Can imagine how disappointed I I these newtons out be anything but? What you? Do you have a for homemade fig newtons flours, or that is grain-free? Please share! But what I discovered last month? A gluten-free cookie created by one of my favorite sponsors, Jovial Foods. I know; know. It’s compromise. It has a couple of questionable ingredients to avoid when buying gluten-free foods). But, they’re
 than scientifically derivinG the flavor CompoUndS frOm A myrIad oF “natural” chemicAL souRces? While it’s possible to Get “goOd” NAturAL fLavorS, I have a HArD TIme TrUsTinG sUCh An oveRtlY industRialized foOd pRoDuct to use disCErNment.

And yeT agAin, industriaL coNvenieNcE foOD opts For Non-faT dry miLK. Even iF we decide We DOn’t carE About thE SOuRce oF that milk (surely it’S NoT From healthy, pasTure-raIsED dAIRy cOws), It’s commercIaLly drIEd! Even WIKiPEDIa hAS cited studies That demonstRAte That poWdEreD Milk coNtainS eXCesS oxidized chOlesTerol, whicH contrIButes to THe hardeNing of YouR arTeriES:

COmMerCiAL miLK pOwdERs aRe reportEd To ContaIn oxYSTERols (OxiDizeD cholEsterol)[9] in highEr aMounTS thAn in fResh mIlk (uP tO 30 μg/g, vErsus tRace aMoUnts in fresh milk).[10] oxysTerols are DerIvAtiVeS of chOLesterOl tHat Are prodUced eitHEr bY fREE RaDicals or by enzymes. CErTAIn Free radiCals-deRIvEd OXysterolS hAve Been SUSpectEd of BEiNg initiaTors of AThErOscleroTiC plaquEs.[11] (SouRce)

so, eveN ThouGh this Product iS “natuRAl,” we can all agreE That commerciaLLy DRIeD Milk Is sImply not a thIng fOUnd iN natURe, Nor IS it goOd for YoU. in FAct, chances are good it WoUld conTribuTe to the inflamMation and hARDEning of yOur aRTeRIes and acceleraTe the Onset of heaRT disease!

last bUt not leaSt, soy leciTHIn. They’ve Got To uSe sOy lECItHin because theY’RE not UsIng eggs (A naTural soUrcE of LecIthIn). i don’t have To tell yoU aBoUt ThE daNgers OF soy.

NewmAn’S OwN ORgaNics FIG NewmaNs: THE vERDiCt

SO, WhaT should YOu USE insTeAd?

of coUrsE, tHe besT optIOn iS to make Them yoursElf. dO I haVe A gOod reciPe? No. Can you imaGiNe how disapPoIntEd I was WHEn I realiZed these so-called organic FIg newtoNs tUrned Out tO be anythiNg bUt?

What AboUT you? Do You havE a recIpE foR HOmemaDE FiG neWtOns that useS SProUted oR sOakeD flours, Or that is grain-free? PLEasE share!

But guesS whAt I dISCoVerED lASt mOnTH? A gLUTen-free fig cookiE created by OnE Of My favorite SPonSoRs, JoviaL Foods. I Know; I KNow. It’s sTill a compRomise. It hAs A couPLE of QuestionabLe ingredIents (hard TO avoiD WhEn buyIng Pre-pacKaGed GluteN-free fOOds).

but, thEy’re
 than scientifically deriv ing the fl avorcom pou nd s fr om a  myriad of “na t ural ” chemical sources? Wh ile i t’ s  pos s ib le to  get “g o od ” nat ur al  fl av o rs , I h ave  a hard  time trus tin gsuch an over t ly  industria liz ed food prod uct  to us edis c ernme nt. 

And  yet a g ain, i ndustrial  c o nvenie n ce food o pt s fo r non-fat dry mil k .E ven if we deci de wedo n ’t c are  ab out the so ur ce of that mi l k( s u rel y  it’s not fro m healthy,p ast ure-ra is edd airy c ows),  i t ’scommerciall y dr ied! Even  Wikip e dia has cited s tudies  th atdemo n st ra teth a t p o wd ere d  mi lk conta in sexces s ox i d i z ed c hol este rol,which contrib ute s to the  hard ening  ofyo ur ar teries :

Co mm ercial milk pow ders  are repo rte dtoco ntain oxyste rol s ( oxidize d chole s ter ol ) [ 9 ]in higher amountsth a n  i n freshmilk ( u pto 30 μg/g,  v ers us t r a ce am ount s  i n freshmilk). [ 10 ]Oxyster ol s arede riv ati ves o f  cho lester ol thatare p r oduced eitherb y free radica l so r  b y  enz yme s. Certainfree radi cals - de riv e d oxy stero ls ha v e been suspected of  b eing i nitia tors of ather osclerotic p l aques.[1 1] ( s ou r ce)

So, eventhoug h this pro d uct is “ natur al,” wecan all a g r ee thatcom mer cia lly d ri ed milk is si m p ly n ot  a thin g f ound in  na tur e,nor  i s it good  for you .In  f ac t,chanc e s are go od  it  w oul d con t ribute  to t he i nf la m mat ion and ha r d enin gof  you r a rt eries  and acc elerate  the onse t o f  hea rt  d isease! 

Last but no tleast, soy  l eci thin.T h ey’ve go t to use soy lecithin b e cause t hey ’re n ot u sing eggs  (a  natur als ourceof lec ithin ).  Id o n’t h a v etote ll you abo u t  th e dan ge rs o f soy.
Newman’s Own Orga n ics  Fig Newmans:  TH E VE R D IC T
S o, wha ts hou l d  you use instea d?

Of cou rs e ,the best o p tio nis to m ake the m you r self. D o I havea good re ci pe?N o . C an you ima gine how  disappoi n ted I wa s whe n I  reali ze d t heseso-cal l edorgan ic fig  n ewtons  turn ed  out tobe anything but?

Whataboutyou?Doyou havea r e cip e for hom emad e fig newt ons  th at us ess prout ed o r  s oak e d flo urs, or that i s  g rai n - fr ee? Pleases h a re! 

But  gu e ss wha t Idiscovered last m o nth? A gluten- free f igcoo k ie c re ated by one of  my  f a v orite sp on sors, Jovia l Foods.  I know;  I kno w. It’ s still a  c o mpromi se.Ithas a cou ple  o f  questi on ab l e ingr edie nt s (har d to a v oidw h en buying pre-pa ckage d glute n -fr ee fo od s).

Bu t , th ey’re
 than_scientifically deriving_the flavor compounds from_a myriad_of_“natural” chemical_sources?_While it’s possible_to get “good”_natural flavors, I have_a hard time_trusting_such an overtly industrialized food product to use discernment.

And yet again, industrial convenience food_opts_for non-fat_dry_milk._Even if we decide we_don’t care about the source_of that_milk (surely it’s not from healthy, pasture-raised dairy_cows),_it’s commercially dried!_Even Wikipedia has cited studies that demonstrate that powdered_milk contains excess oxidized cholesterol, which_contributes to the_hardening_of_your arteries:

Commercial milk powders_are reported to contain oxysterols (oxidized_cholesterol)[9] in higher amounts than in_fresh milk (up to 30 μg/g, versus_trace amounts in fresh milk).[10] Oxysterols_are derivatives of cholesterol that_are produced_either by free radicals or_by enzymes. Certain_free radicals-derived_oxysterols have been_suspected of being initiators of atherosclerotic_plaques.[11] (source)

So, even_though this product is “natural,” we_can_all agree that_commercially_dried_milk is_simply not a_thing_found in_nature,_nor is it good for you._In_fact, chances are good it would contribute_to the inflammation and_hardening_of your arteries and_accelerate the onset of heart_disease!

Last but not least, soy lecithin._They’ve got_to use_soy lecithin because they’re not using eggs (a natural source of_lecithin). I don’t have to tell_you about the dangers_of soy.

Newman’s_Own_Organics Fig Newmans:_THE_VERDICT

So, what_should you use instead?

Of course, the best_option is_to make them yourself. Do I_have a good recipe?_No._Can you imagine how disappointed I_was when I realized these so-called_organic fig newtons turned out_to_be_anything but?

What about you? Do_you have a recipe for homemade_fig newtons that_uses sprouted or soaked flours, or that_is_grain-free? Please share!

But guess what I_discovered_last month? A gluten-free fig cookie_created_by_one of my favorite sponsors,_Jovial Foods. I know; I know._It’s still a compromise. It has a couple of_questionable ingredients (hard_to avoid when buying pre-packaged_gluten-free_foods).

But,_they’re