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AmazeGlaze: Same Phenomenal Taste with a Few Changes…

One of the major reasons customers give us their trust and loyalty is that we take nutritional accuracy very seriously at Thinslim Foods.

You rely on our products to achieve health goals and maintain a healthy lifestyle.

That is why we are clear when communicating about nutritional facts on our website and packaging and as correct as possible when creating those nutritional facts.

We are enhancing the glaze on the glazed cookies, so this email is meant to provide you information on those changes.

The Glazed Cookie product page has always stated,

“Only the dough of this cookie has been lab tested. The nutritional profile provided is for the dough because the glaze is entirely fiber which is calorie free.”

Based on the original recipe, the estimated nutritionals for just the glaze were:

Calories: 0
Total Carbs: 15g
Dietary Fiber: 12g
Sugars: 0g
Sugar Alcohol: 3g
Protein: 0g

That results in 0g of net carbs and 0 calories.

The calories were forecasted to be 5 or less per serving because the glaze was composed of a certain type of inulin (fiber) and erythritol (sweetener). Both are nearly calorie free.

The new glaze has slightly different nutritional facts, but we’re pleased with the results and think you will be too.

A Secret in Our Extremely Low Calorie, Low Carb, Bliss Producing Foods – Inulin and Why We Use It:

If you’ve been reading up on gut health, you’ve probably heard of inulin. It’s a fiber linked to many health benefits and increasingly added to foods with positive results. We began using inulin years ago, after researching and recognizing its advantages and uses in baked goods.

As a soluble fiber, inulin is easily incorporated and terrific for recipes, including breads, cookies, cakes, meal replacement bars, frozen desserts and crackers.

Like Erythritol, the health promoting, low calorie sweetener in our products, inulin has virtually no effect on blood sugar levels.

It’s made of fructose molecules linked together in a way that cannot be digested by your small intestine–therefore ideal for diabetics or anyone wanting to lose weight and control appetite.

As people are discovering Inulin’s benefits and advantages it’s becoming more common in sugar free and low carb products. It improves the body and texture of these foods and used as a fat replacement.

Inulin imparts a slight sweetness, while absorbing flavors from high intensity sweeteners (like erythritol).

This is what makes our Glazed cookies have that desirable, creamy “mouthfeel,” while drastically reducing calories.

It’s extremely low in calories, providing 1.5 per gram (2). However due to their indigestibility, the calories are negligible when consumed.  Instead, inulin travels to the lower gut, where it functions as a prebiotic or food source for beneficial bacteria that live there.  Your gut bacteria converts inulin into short-chain fatty acids, which nourish colon cells and provide other health benefits (1).

Inulin is found in certain plants but also comes in supplement form, generally as a powder.  People take inulin for a variety of reasons. It’s proven to have beneficial effects on human health in the following areas:

Inulin is a Prebiotic FOS fiber.  Studies show inulin can stimulate the growth of beneficial bacteria. It’s made of a fructooligosaccharide, which stimulates healthy intestinal flora.  This improves your gut’s microbial balance by encouraging the growth of bifidobacteria and lactobacilli.

These changes have several health benefits including the prevention of gastrointestinal and systemic infections in humans. Increasing good bacteria improves digestion, immunity and overall health.

Inulin may also regulate appetite, leading to weight loss. Other Potential Benefits:

There are several varieties of inulin but they are equally low in calories and sugar, with zero fat and few digestible carbohydrates. Again key (for many with health concerns), all forms of inulin are low in the glycemic index–and safe. An ideal sweetener for those on restricted diets, or anyone seeking to improve health.

Recent Lab Results
Now the part you’ve been waiting for, the new lab results– and how they reflect the improved inulin we’ll use in our glaze moving forward (all nutritionals on our other products will remain the same).

After researching producers, we believe we’ve found a better source of Inulin, allowing us to keep costs down for our customers while providing a higher quality product.

The inulin we’ve chosen has almost no sugar, a high fiber content, and is less “refined” than we used prior. The calories have increased slightly–but given the cookies large size, satiating qualities and sublime taste, we think you’ll find it worth every bite.

The lab tests using the new version of inulin in the cookies’ glaze resulted in the following:

Calories: ~22.6
Total Carbs: 16g
Dietary Fiber: 12g
Sugar Alcohol (Erythritol): 3g
Sugars: 1g
Protein: 0g

That results in 1g of net carbs and 22.6 calories (22 from the inulin and .6 from the erythritol).

The New Glazed Cookie Labels

After six months of testing and reformulating the new version, the glaze is ready, as are the nutritionals.

The Vanilla Glazed Cookies’ new nutritional facts and label:

Calories: 63 (will be rounded to 60 due to FDA label rounding requirements)
Total Fat: 1g
Total Carbohydrates: 36g
Total Fiber: 20g
Sugars: 1g
Sugar Alcohol: 13g
Protein: 6g

Net Carbs: 3g

The Chocolate Glazed Cookies new nutritional facts and label:

Calories: 65 (rounded to 65 due to FDA label rounding requirements)
Total Fat: 1g
Total Carbohydrates: 36g
Total Fiber: 20g
Sugars: 1g
Sugar Alcohol: 13g
Protein: 6g

Net Carbs: 3g

The cookies are as soft as ever–with just the right touch of sweet.  We think you’ll love them, too.

Your questions, comments and feedback are crucial to us and we welcome all.  It’s how we improve, innovate and bring/create the best tasting and healthiest products to you–and will continue to.

It’s our promise.

References (other, excellent studies are also linked in the body of this email)
Oft cited study of inulin’s nutritional values: http://www.farm.ucl.ac.be/Full-texts-FARM/Roberfroid-1999-4.pdf

The largest manufacturer of inulin, Cargill Foods’ nutritional facts and stats: http://www.cargillfoods.com/na/en/products/health-promoting-ingredients/digestive-health/oliggo-fiber-inulin/faqs/index.jsp)

http://www.nowfoods.com/Inulin-Certified-Organic-8oz.htm of 1.85 calories per gram

Noda K et al., “Serum glucose and insulin levels and erythritol balance after oral administration of erythritol in healthy subjects,” European Journal of Clinical Nutrition, April 1994, vol. 48, no. 4, pg. 286– 292.

Munro, C., et. al. Erythritol: An Interpretive Summary of Biochemical, Metabolic, Toxicological and Clinical Data. Food and Chemical Toxicology 36. 1998. 1139 – 1174.

http://www.iupac.org/publications/pac/2002/pdf/7407×1281.pdf

Sugar Alcohols. Yale-New Haven Hospital Nutrition Advisor.

http://www.ynhh.org/online/nutrition/advisor/sugar_alcohol.html

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