NO REFINED SUGARS. NO SEED OILS. NO ARTIFICIAL ANYTHING.

Unlike other grocers, who tout the removal of one newly - banned chemical complex after another, our “never-ever” list is simple, logical, and most importantly, easy to understand.

“NO REFINED SUGARS. NO SEED OILS. NO ARTIFICIAL ANYTHING."

That covers it for us. Almost everything truly harmful under the sun is out of our food, with those three magic sentences.

Let us explain...

Why don’t we stock products with seed oils?

At certain heat points, all oils eventually oxidize, turning them from healthful dietary components into chemical breakdowns known to become genotoxic and carcinogenic with repeated consumption. Seed oils oxidize at among the lowest heat points of all oils, making them particularly unhealthy for cooking. Additionally, seed oils are very high in Omega 6 fatty acids, which studies have shown can break down into eicosanoid, a by-product molecule that is linked with an increase in inflammation and high blood pressure. There are so many oils that are more healthful – we opt to stock those instead.

Why don’t we stock products with refined sugars?

Refined sugar is one of the most addictive substances on the planet, and has been linked with high blood pressure, diabetes, inflammation, unhealthy weight gain, fatty liver disease, and an increased risk of heart attack and stroke. Refined sugar is also a chameleon of food labeling, posing under a diverse array of names, from “high fructose corn syrup” to “natural cane sugar.” Natural, balanced sources of sweetness, from whole food sources, are all around us, and don’t pose the same threats to our health. We opt to stock products that prioritize those.

Why don’t we stock products with artificial ingredients?

There are so many problems with artificial ingredients – from artificial sweeteners to colorants to preservatives. Studies have linked them to everything from hyperactivity to endocrine disruption, hormonal imbalance, serious mental health issues, and carcinogenic effects – and as more studies come out, it seems that we only learn more about the problems they cause. There’s also no need for artificial ingredients – we’ve been eating for all of history without them.

We want you to be educated in all the decisions you make about what you eat.

Here's more info about some popular misconceptions and confusing topics.

What does it mean to be "organic"?

We as a nation still rely heavily on organic labeling – but that’s starting to change. Legislative compromise and lobbying means that “certified organic” production can still use certain questionable pesticides and fungicides, and since certification is expensive, it can be difficult for small biodynamic and regenerative farms to obtain. This one-two punch: a weak federal definition of “organic,” and an inequitable approach to certification, means that sometimes the healthiest options aren’t labeled organic, while less healthy options are.

What's the problem with gluten?

Gluten is a protein found in wheat and other grains. It’s useful in traditional baking, because gluten is what forms the texture in beautifully-risen yeast breads. While some people deal with Celiac’s disease, a serious disease in which the body fails to break down these gluten proteins, even more report a casual intolerance of gluten when eating in the US. However, when in Europe, many of these same people report that they can eat wheat and other grains containing gluten, and feel fine. This is because american grains have been hybridized to increase yield and gluten content – as a result, our flour bakes into bread more efficiently than ever, but is less balanced than its European counterpart.