WHY cHOOSE sTONE gROUND nUT & sEED bUTTERS?
Stone grinding is done with large natural granite wheels slowly turning and crushing nuts and seeds into a rich and creamy butter. This process can take up to 48 hours. This keeps the temperature very low to prevent loss of heat sensitive nutrients. Most nut butters on the market are produced with large machines with sharp blades. This produces a lot of friction and heat. This destroys some of the nutrients as well as can oxidize the delicate oils causing rancidity. The friction can also affect the amino acids making it harder for our bodies to properly assimilate and absorb them to build proteins.
Stone ground nut butters are wonderfully smooth and creamy. Most of our butters if left at room temperature can be poured which works great for sauces and dressings, or as a topping on desserts, pancakes, or waffles. Alternatively they can be kept cold to become a more spreadable soft solid consistency. Our butters never get too hard to use from the fridge like other brands though.