Food

Rooted in Nutritional Science

When choosing ingredients, Heritage Foods follows four nutrition fundamentals that we believe are widely accepted by the nutrition science literature. Because foods prepared following these fundamentals are not widely available, we take a strict approach. If you’d like to take the 80/20 approach or use cheat or carb loading days, you will need to buy those foods from other manufacturers.


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Low Glycemic Load

We only use ingredients that are low in glycemic load and produce foods that have overall low glycemic loads—usually between 0 and 5. We believe nutrition science literature shows that these ingredients minimize hormone and inflammatory response in our bodies. We have personally experienced that eliminating high glycemic load ingredients dramatically improves our overall wellbeing.

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No damaged fats

We use fats such as coconut oil and butter that are heat stable. We avoid heating fats that deteriorate into trans fatty acids at moderate temperatures. For example, our extra virgin olive oil is never heated.

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Noninflammatory Fatty Acids

We use proteins and other ingredients that do not deliver antibiotics or high Omega 6/3 fatty acid levels into you when you eat them. In many cases, this disqualifies feedlot mammals and farmed fish. It also selects for animals that have a better quality of life and a lower negative impact on our environment. In cases where we use vegetable oils with high Omega 6 fatty acids, we add ingredients such as ground flax seed that contain significant levels of Omega 3 fatty acids in order to provide a more natural balance.

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Low pesticide residue fruits & vegetables

We rely on certified testing laboratories to advise us which fruits and vegetables have high pesticide residues and which do not. We use organic produce when pesticide residue is high or when the cost premium over non-organic produce is minimal.

In the standard American diet, all four of these fundamental rules are broken. Heritage Foods changes this.

Sugar in many forms is added to nearly all foods; high glycemic load ingredients like wheat and rice flours are added to most foods; fruits and vegetables with appreciable pesticide residues are common; delicate oils are regularly heated to produce trans fats; and ingredients with high Omega 6 fatty acids are the main sources of fat and protein in our supply chains.

Heritage Foods follows these fundamental rules strictly so you can eat our foods feeling confident and you and your family are promoting health, not disease.

The broad impacts of these nutrition fundamentals continue to be explored and understood. Many other possible rules are being debated by scientists now. Our team follows those debates closely and will adjust the Heritage Foods approach when appropriate.