Health - ShaSha Bread Co. - Page 2

17 Jan

General, Health, Healthy Eating

A question of food: Why food evolution and human evolution are at odds with each other.

October 11, 2023
By breadAdmin

Why is Obesity Such an Overwhelming Problem in Our Society? Why are cancers, diabetes, allergies, and other illnesses rising?

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09 Jun

General, Health

How Does ShaSha Co. Give Back & Makes Great Healthy Products?

June 9, 2017
By breadAdmin

While we can all appreciate delicious food, it’s great to know that the people creating these products value quality, passion and charitable service. These 3 factors remain foundational pillars that form the company we all know today as ShaSha Co.

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15 Mar

Ancient Grain, Health, Healthy Eating, Organic Bread, Sprouted Grain

Why ShaSha Co. Bakes Only 2,000 Loaves a Day

March 15, 2017
By Shasha Navazesh

Though modern society is brimming with easy access to fast food, suspiciously-labelled grocery items and conflicting nutritional research, consumers are beginning to speak more openly about their desire for higher quality foods

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29 Jun

Ancient Grain, FEATURED, General, Gluten Intolerance, Health, Healthy Eating, Healthy Eating for Children

Organic Spelt Crusted Mozzarella Balls

June 29, 2016
By Shasha Navazesh

Looking for a bite-sized snack? Or something to take your get together or barbecue to the next level? These Organic Spelt Crusted Mozza...

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07 Jun

Gluten-free, Health, Healthy Eating, Healthy Eating for Children

Cluster-ful Overnight Oats

June 7, 2016
By Shasha Navazesh

Our mornings are always "go, go, go," so we thought we'd share an easy, delicious and nutritious breakfast recipe for you that's ready ...

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17 Mar

Fermentation, General, Health, Healthy Eating, Organic Bread, Sprouted Grain

The Power of Protein

March 17, 2016
By Shasha Navazesh

The human body is made up of proteins – everything from the cells in your body, muscle, bones, skin and hair all contain protein. In ma...

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12 Jan

Fermentation, Gluten-free, Health

Organic, Slow & Careful Baking

January 12, 2016
By Shasha Navazesh

Before the 1950’s, most bread bakeries ran two shifts of workers. The first shift prepared the dough, leaving it to ferment overnight. ...

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