What we are passionate about
Healthy eating is all about consistently making good food choices.
It involves choosing foods high in nutrients while avoiding empty calories.
We at Sogud are passionate about making products that have a high nutritional profile while still tasting scrumptious. We carefully select our ingredients because they are among the richest sources of many of the nutrients you need for optimal health. In order to fuel your body with the most nutrient dense food we aim to give you :
- the most nutritious snack we can make at a reasonable price
- using the best whole ingredients
- free from gluten and artificial substances
- releases slowly into your body so you feel fuller for longer
- and most important, that tastes delicious … obviously!!
The three main nutritional criteria we used for developing our products are:
1. Nutrient Density
By eating our carefully formulated snacks, you’ll get many of the essential nutrients that you need for excellent health, including vitamins, minerals, phytonutrients, essential fatty acids and fibre because of their nutrient density.
Nutrient density is a concept pioneered by Dr. Joel Fuhrman which looks at the concentration of micronutrients in food. His theory is that the more nutrient dense foods have higher levels of nutrients in relationship to the number of calories the food contains.
Dr. Fuhrman developed the ANDI (Aggregated Nutrient Density Index) scale to rank foods based on their nutrient density per calorie using this formula:
H = N/C
Your health (H) is predicted by your nutrient intake (N) divided by your calorie intake (C).
As an example, spinach is at the top of the index with a score of 1000 and fizzy drinks score 0. Another example is that an apple is a better choice than a bag of chips. Though both have around the same number of calories, the apple is high in fibre, vitamin C, potassium and hundreds of other beneficial phytochemicals. Therefore, the apple has a higher nutrient density. By eating the apple, you feel more satisfied, have more energy and over time may help you lose more weight.
How does it work?
Food is a source of both nutrients as well as calories (energy) and is made up of:
- Macronutrients : which come from carbohydrates, fats, and proteins and can be measured in calories. Water is also included in this category
- Micronutrients : are non-caloric food factors, such as vitamins, minerals, fibres, and phytochemicals and are vitally important for good health.
2. Low GI
The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise your blood sugar levels after eating. Foods with a high GI are those which you digest and absorb quickly and cause a spike in your blood sugar levels. Low-GI foods, due to their slow digestion and absorption, produce gradual rises in your blood sugar and insulin levels. Excess insulin can push your blood sugar too low, thus making you feel tired and craving another sugar rush to feel better again – this starts a vicious cycle.
Recent studies from Harvard School of Public Health indicate that the risks of diseases such as type 2 diabetes and coronary heart disease are directly linked to the GI of the overall diet. In 1999, the World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) recommended that people in industrialised countries should eat more low-GI foods in order to prevent the most common diseases such as coronary heart disease, diabetes and obesity. (http://www.glycemicindex.com/)
How to rate foods low, medium or high GI?
The University of Sydney have developed a great Search Tool to find common foods and their GI. To help you choose low GI food, you can use this ranking guide:
- Foods that have a GI ranking of 70 or higher are the ones that are considered high GI foods
- Foods with a GI ranking of 69 to 56 are considered medium GI foods
- Foods with a GI ranking of 55 or lower are considered low GI Foods.
GI Scores for some of our ingredients are:
- Rolled Oats 30
- Dried Apricots 30
- Dates 50
- Honey 58
The following are examples of low GI general level health claims that have been substantiated by systematic literature reviews:
- Low GI increases the feeling of being fuller for longer
- Low GI to help maintain energy levels
- Low GI foods can help provide you with the energy needed to keep active for longer
3. The stuff that’s excluded
Our Sogud products are free from additives, artificial colouring, fillers as well as gluten. We only use wholesome ingredients, most of which you could find in your kitchen cupboard.
Why Gluten Free?
Coeliac disease is caused by a reaction of the immune system to gluten – a protein found in wheat, barley and rye. When someone with coeliac disease eats gluten, their immune system reacts by damaging the lining of the small intestine. Celiac disease currently affects about 1% of the population, but the prevalence is increasing. 80% of people with coeliac disease are unaware of it.
There is another disorder called gluten sensitivity (or gluten intolerance), which is much more common. Although there is no clear definition of gluten sensitivity, it basically means having some sort of adverse reaction to gluten and an improvement in symptoms on a gluten-free diet.