Surprise surprise! Animal fats or traditional saturated fats really are good for you. Saturated fats are needed for energy, hormone production, cellular membranes and for organ padding ( Mary G. Enig, Wise Traditions in Food, Farming and the Healing Arts) . In fact, these traditional good fats have nourished many healthy population groups for centuries!

Saturated fats from natural sources like animals provide a concentrated source of energy in the diet, which also provide the building blocks for cell membranes and a variety of hormones and hormone-like substances. These good fats as part of a meal helps to slow down absorption so that we can go longer without feeling hungry. In addition, they act as carriers for important fat-soluble vitamins A, D, E and K (Mary G. Enig & Sally Fallon, Diet and Heart Disease – Not What You Think).

Sadly, with modernization comes innovation. F o r many years, the media has been educating us to believe that the unsaturated fats found in vegetable oils may lower one's blood cholesterol levels but recent studies have shown otherwise (President and Fellows of Harvard College, Harvard School of Public Health http://www.hsph.harvard.edu/nutritionsource/fats.html).

Thankfully, we now know it is no longer true that hydrogenated oils such as margarine are better. They are worse than animal or nutrient-rich fats like butter, lard, beef / lamb tallow, cold pressed olive oil and coconut oil, because hydrogenation produces an intense artery clogger, now commonly known as trans fats (hydrogenated fats).

Today, people are oblivious to the fact that these bad fats can clog up the pipes feeding the heart and brain, resulting in heart attacks or strokes.

Hydrogenated fats are widely used in food industry as they can be heated repeatedly and help products look better and sustain the freshness. Many bakeries and cafes like to use it as it helps to make the crumbs soft and easy to chew. They give the food structure, great texture, moisture, flakiness and airiness.

Despite all these ‘convenient benefits’, at Cedele, from day one of our business, we do not use any hydrogenated fats in our bread, cakes, pastries, soups, sandwiches and salads, and advocate the use of natural fats such as butter and olive oil. We stick by our principle and cooking philosophy of making quality food with integrity and sincerity. We want our customers to enjoy delicious food the natural way with no guilt. In this urban age, people love their bodies and want to take care of their bodies. And by doing this, we are fulfilling our social responsibility, and at the same time, contributing to a better and healthy living society.

Great Grains, Superb Seeds

To most of us Asians, a meal without rice is only half a meal. Not only is it a delicious staple to go with main courses, it is also nutritious. Well, besides rice, there are other grain types. Most grains contain nutrients such as niacin, thiamin, zinc, iron, magnesium and fibre, and they are also a great source of carbohydrates, which our body needs for energy.

There are just so many great grains out there and you can find them in Cedele’s food. Millet, quinoa, brown rice, wheat, oats, you name them, we have them in our salads, cookies, bread, cakes etc.

	Millet Just take millet for example, it has a cooling themal nature, and is sweet and salty flavored grain, and actually strengthens the kidneys, and is beneficial to our stomachs and spleen-pancreas because it moistens dryness, alkalizing and balances over-acidic conditions (Paul Pitchford, Healing with Whole Foods). It is a good grain to take if one is suffering from diarrhoea, vomitting, indigestion, and diabetes. Mummies-to-be will be in for a sweet surprise too as this amazing grain helps prevent miscarriage and great for soothing morning sickness.
	Quinoa Quinoa (pronounced as khin-wah), another great grain, specifically tonifies the kidney functions. Filled with the highest protein content compared with other grains, quinoa also contains more calcium than milk, and is a very good source of iron, phosphorus and vitamins B and E. With great grains come great power. Power here literally means control over your body wellness and health yet having the liberty to enjoy delicious meals made of grains. Isn’t that wonderful?
	Forbidden Rice This medium-size Chinese black rice can be enjoyed daily and is prized for its delicious nutty taste, soft texture and beautiful rich, deep purple color after cooking. High in nutritional and medicinal value, forbidden rice is unlike other black rice from Asia. It is not glutinous or rough and cooks in only about half an hour to produce a superior flavour, texture and color. So much about grains, so what about seeds? Cedele uses lots of sesame seeds, sunflower seeds, linseeds (flaxseeds) and pumpkin seeds in our bread.
	Sunflower Seeds The nutty and earthy sunflower seeds have an influence on the spleen-pancrea and lubricates the intestines. They are very high in vitamin E, which is linked to a reduced risk of heart disease.
	Pumpkin Seeds Subtly sweet and nutty with a malleable, chewy texture, the roasted seeds from inside your Halloween pumpkin are one of the most nutritious and flavourful seeds around. They are also a good source of the minerals, magnesium, manganese and phosphorous, iron, copper, protein, monounsaturated fat, and zinc.
	Sesame Seeds Sesame seeds provide moistening to the intestines, and treat rheumatism. They are a key source of magnesium and calcium, and help to protect the body from free radicals.
	Linseeds Linseeds are a great source of fibre and omega 3 fatty acids. They can prevent and relieve constipation as well as soothe digestion.