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Date juice concentrate is made from sun-ripened dates from Tunisia. The date palms thrive best in this dry hot climate. It provides a fruity sweetness in our müesli, allowing us to reduce refined sugar. In addition, dates are full of important vitamins and minerals.
The crispies consist of pea protein, wheat and manioc starch. Pea protein and wheat come from Europe, while manioc starch comes from Thailand, where the growing conditions are optimal. The crispies not only give our muesli a plant-based protein kick, they also provide a special crunchiness.
Sun-ripened strawberries are daily hand-picked during harvest time in the strawberry fields, over a period of 4 to 5 weeks. The degree of self-sufficiency of strawberries from Switzerland is only about 30% and these are mostly used for fresh consumption. Therefore, the strawberries for our müesli come from Turkey, Serbia and Poland. Thanks to the freeze-drying process, the strawberries retain their colour, shape and structure optimally. The smell and taste remain unchanged, in comparison to conventionally dried fruit.
The coconut flakes used in our Müesli are from the Philippines. The natural flavour and taste are preserved by drying the coconut flesh and grinding it into delicious, delicate shaved coconut – without using sweeteners or additives. Our coconut flakes are, of course, subject to stringent requirements in relation to quality and social standards.
Our sea salt, which we only use sparingly, comes from France and Italy.
Oligofructose is a natural dietary fiber produced from the chicory root. Our supplier in Germany, specialized in functional fibers, processes raw ingredients from Belgium for this purpose. Oligofructose helps the clusters remain chuncky in the baked muesli, which otherwise would only be possible with granulated sugar. This way we can do without part of the sugar – retaining the full crunchy experience.
Our rice flour comes from the EU, mainly from Italy. Top-quality grains are used for the production of our rice flour.
The soy for our soy nuts originates mainly from Austria. Our Austrian partner gives great importance to local cultivation - depending on the harvest yields, raw materials can be purchased from other countries according to necessity. Our supplier relies on an environmentally friendly cultivation method that ensures good processability and the best possible quality for our müesli. In addition, he is strongly committed to biodiversity, to promote organic farming and emphasis on electricity from hydropower and photovoltaics.
Similar to oats, the level of self-sufficiency for sunflower oil in Switzerland is very low, at only about 5–10%. For this reason, we not only source it from Switzerland, but also from other European countries, Africa and South America. We need sunflower oil to bake our Müesli. Its neutral taste and ideal behaviour at different temperatures makes it the perfect choice, and we only ever use as much of it as necessary.
The vanillin complements the inherent flavour of the müesli with its slightly creamy note. Depending on the extraction method and the origin of the raw materials, the vanilla flavour can have a floral or even smoky taste. The vanillin used in this müesli comes from Singapore.
For our müesli we source as much oat flakes as possible from Switzerland. We support Swiss oat farmers who direct their production on the principles of regenerative agriculture and focus on healthy soils: www.agricultura-regeneratio.ch. Nevertheless, the demand for Swiss oats is bigger than the supply. For such reason we have to supplement part of our needs with European oats. Rolled oats are an indispensable ingredient for our müesli. Even the wholefood-pioneer Dr. Bircher-Benner relied on oat flakes in his original Birchermüesli recipe – and to this day we stick to it. As they contain several vitamins B, magnesium, zinc, calcium, iron and other important nutrients, they are a true superfood. Thanks to their many soluble dietary fibres they are very good for the digestion.
10.03.2023, bio-familia
What's the best way to avoid becoming overweight? To start with, we need to understand how being overweight develops. In the following sections, we've provided a brief, evidence-based insight into scientific models that explain how people become overweight – and how this can be avoided. We'll look at three questions: - What role do carbohydrates and proteins play in becoming overweight? - Does protein really have a positive impact? - What is the ideal protein intake?
Insulin is a hormone made by our bodies that fulfils various functions, i.e. it is released in greater quantities by our pancreas as soon as our blood sugar level (or more accurately, our blood glucose level) rises. Insulin removes glucose from the blood and enables it to be absorbed by our body's cells. In simple terms, the hormone keeps blood sugar levels in check and gives cells energy in the form of glucose.
One explanation behind why people become overweight is the carbohydrate-insulin model (CIM), which runs counter to the 'traditional' energy balance model. This model says that the only thing that matters, if someone is overweight, is the amount of calories consumed. This approach has obvious weaknesses. CIM, conversely, says that it's not about the calories per se, but the type of calories. It links a diet high in refined – and by extension, quickly digestible – carbohydrates with being overweight. Put simply, this involves the following mechanism taking place in the body: if we eat lots of quickly digestible carbohydrates multiple times a day, we will have a chronically high blood insulin level because the insulin needs to reduce the high blood sugar level (or actually, the glucose level). Some of the glucose is stored in the liver and muscle as a carbohydrate reserve. As these stores are limited, excess glucose is converted into fat. Normally, full fat cells send a signal to the brain that there's enough energy available, which, in turn, leads to you feeling full. However, insulin blocks this signal, i.e. we keep feeling hungry – and we continue to eat more. This is exacerbated by the fact that sugar triggers our reward centre. Instead of using up our fat reserves, they're topped up even more. It's a vicious circle.
Now, what about protein? How does this impact being overweight? After extensive research, two biologists David Raubenheimer and Stephen Simpson performed a study in 2003 that explored a hypothesis relating to the role of protein. They called their work 'The Power of Protein'.
In this study, participants were able to eat from various rich buffets until they felt full, over a period of several days. The buffets differed in terms of the proportion of the macronutrients (protein, carbohydrate and fat) they contained. One buffet had foods full of protein but low in carbohydrates and fat, while the other had lots of low-protein, high-carbohydrate, high-fat foods. They noticed that participants ate much more when the buffet had lots of low-protein, high-carbohydrate and high-fat foods than when the buffet was primarily composed of protein-rich foods. This led to the hypothesis that protein governs macronutrient consumption – a theory that has since been confirmed multiple times and is now referred to as 'protein leverage'. In simple terms, we eat until we've consumed our target amount of protein. Only then are we satisfied. As a result, we automatically ingest less energy when we eat food with a higher protein content – reducing the risk of becoming overweight. As a result, the carbohydrate-insulin model and the protein leverage hypothesis don't contradict each other: they're two sides of the same coin.
You'd be wrong to think 'the more protein, the better', though. Rather, it's about getting the ideal quantity and quality of protein in our diet. The reference values for our daily intake are currently 0.8 grams of protein per kilo of body weight. Taking into account modern research, though, the optimum quantity is actually 1.2 to 1.6 grams of protein per kilo, per day. Just two small 50-gram portions of our High Protein Low Sugar Strawberry Vanilla Crunchy Müesli provide a third of the ideal daily protein intake for a person weighing 60 to 70 kg.
Städte Bern & Zürich inkl. Agglomerationen, Stadt Luzern, in Teilen der Kantone OW/NW.
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