About our Low Glycemic Flavors:
As we became aware of more and more friends and relatives who were found to have Type II Diabetes, and could not enjoy our ‘regular’ granola, we thought about ways to make a granola they could safely enjoy. A friend who had married into a diabetic family did a lot of research on alternative sweeteners. One that seemed a very good choice was Erythritol, a naturally-occurring, plant-based sweetener developed through a fermentation process. It has zero calories, no sugar, is 70% as sweet as sugar, and rarely causes digestive problems. We paired it with Blue Agave syrup, another plant-based sweetener whose sugar is absorbed very slowly.
We made Low Glycemic recipes of our various flavors, so those watching their sugar absorption, or glycemic levels, could join in the fun of eating granola again. Then we asked some Type II diabetic friends for their opinions, and got rave reviews from them. Most had not been able to eat granola for a long, long time. Their favorite flavors were these variations of our 3 newest flavors, all made with Low Glycemic (LG) sweeteners: Macadamia with Turmeric, Coconut with Turmeric, and Cinna-Mocha Mac. You can spot them quickly because the labels have a purple background.
What is Turmeric?
When the first Polynesians arrived in Hawaiʻi, they brought their most important plants with them—plants for food, medicine, dyes, and others necessary for everyday needs. One of these was Turmeric, or ʻolena, which means ‘yellow’ in Hawaiian. The roots of ʻOlena were a source of yellow dye, as well as an important medicine for ear ache and lung trouble. A member of the ginger family, it is fragrant, with a warm, earthy flavor. Turmeric, “the poor man’s saffron”, is the dominant flavor and color in curries, and is found from India to Polynesia. It also appears to have potent anti-inflammatory and anti-arthritic properties¹.