"Your gluten- free, casein-free cookie tastes just like a "regular" cookie, very satisfying and wonderful!"
— Jodi, California
Arico Cookies are delicious, all natural, whole grain healthy snacks that offer an excellent source of calcium and fiber (three grams). Arico snacks are made with organic ingredients and come in family packs or are individually wrapped for grab-and-go convenience and to preserve quality. Arico Products are free of: gluten, wheat, casein, dairy, trans fat, refined sugars, preservatives and colorings. Arico Cookies are created with "mindful snacking" at heart.
We use organic brown rice quinoa flour in our healthy snacks because of their wholesome nutritional values. Brown rice has more flavor, higher fiber and higher protein than white rice. Please see more detailed information about quinoa flour below.
Quinoa is a broad-leafed annual herb that has been cultivated for thousands of years in the west Andes Mountains of South America. It was a staple food of the ancient Inca Indians and their Empire.
The seed of Quinoa is an excellent food source that is rich in protein and fiber. Quinoa offers more iron than other grains and contains high levels of potassium, amino acids and riboflavin, as well as other B vitamins. It is also a good source of magnesium, zinc, copper and manganese, and it contains some folate (folic acid).
One half cup of dry quinoa contains 5 g of fiber, 51 mg of calcium, 11 g of protein, 629 mg of Potassium, 2.8 mg of zinc, 42 mcg of folic acid, 7.9 mg of iron and 179 mg of magnesium. Potassium levels are impressively high, at 629 mg, as with zinc, at 2.8 mg.
Quinoa flour is gluten free and approved for the gluten-sensitive consumers by:
We use organic evaporated cane juice and organic Agave nectar in our healthy snacks and casein and gluten free products. Evaporated cane juice is crystallized from the pressing of sugar cane and is minimally processed, unbleached and produced without using chemicals.
Agave nectar is a natural sweetener taken from the Agave cactus plant, which is native to North America - primarily found in southern and central Mexico, up to the southern United States. Agave nectar is absorbed more slowly by the body since it offers a low glycemic index, therefore eliminating the highs and lows of regular sugar. It contains minerals like Iron, Calcium, Potassium and Magnesium. Agave nectar is gluten free and USDA certified organic by Quality Assurance International under the USDA's National Organic Program. It is also Kosher certified.
Chicory extract -- or inulin - is a soluble dietary fiber extracted from chicory roots. It offers a number of health and functional benefits. This natural fiber helps to promote bone health by boosting calcium absorption, and also by helping to promote a healthy digestive system through stimulation of the growth of beneficial bifidobacteria (bacteria naturally present in the human intestinal tract). Potential benefits of bifidobacteria are inhibition of the growth of harmful bacteria, reduction of the risk of colon cancer, lowering blood cholesterol levels and protection against infections.
Inulin is a suitable part of a diabetic's diet because it does not lead to a rise in serum glucose or stimulate insulin secretion.
Arico gluten and casein free healthy snack products contain more than 70% organic ingredients. Organic ingredients include whole eggs (cage-free farms), brown rice flour, dark chocolate chunks, peanut butter and almond meal. Rest assured, we work closely with ingredients suppliers to ensure that highest quality and safety standards are met.
We are certified organic by QAI - Quality Assurance International.
All our products are OU-D Kosher certified by the Kashruth Division of the Union of Orthodox Jewish Congregations of America.
No, Arico Cookies contain good carbohydrates derived from whole grain. A healthy body needs good carbohydrates to function well. Arico healthy snack cookies also contain three grams of fiber and 250mg of calcium.
All Arico cookies have a nine month shelf life.
Arico Cookies and healthy snacks are formulated and baked for low moisture and water activity levels (available water) to inhibit microbial growth. Such is the case with organic dried fruits; they are preserved by lowering the moisture and water activity to extend the shelf life. Moreover, we use a multi-layer packaging for our Cookies that enhances the moisture barrier and keeps out UV light and oxygen.
Cool room temperature is recommended. Avoid extremely hot temperatures and direct sunlight for extended periods
Gluten is a protein found in all forms of wheat, rye, barley and oats (in America). More and more people are discovering an intolerance to gluten, wheat allergies or even allergies from all gluten consumption. Although new, research indicates a growing prevalence of people possessing this lifelong digestive disorder called celiac illness - a condition with which gluten consumption damages the small intestine by interfering with the absorption of nutrients. Benefits of a gluten free diet include, among other things, reduced early onset of osteoporosis, as well as less cases of depression, fatigue, unexplained anemia, infertility, irritable bowel syndrome, vitamin deficiencies, skin rashes and abdominal pain. Celiac illness is now known as the world's most common genetic condition.
Casein is a protein found in dairy products such as milk, butter and cheese. For some people, casein consumption affects the immune system negatively. Medical research also links gluten free/casein free diets as treatment for Autism. According to a Newsweek cover page story in Feb 2005, the number of children diagnosed with autism has jumped ten times in the last 20 years.
Organic agriculture involves an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony.
Food that is grown according to organic principles is free from exposure to harmful herbicides and pesticides. Organic agriculture involves the healthy maintenance of the soil and the ecosystem in which crops and livestock are raised. Organic practices recognize that healthy, vibrant and live soils and ecosystems significantly benefit crops. Natural, undisturbed soil is alive with micro biotic organisms that exist in harmony together with the native plant life and the inorganic minerals that provide the soil's substrate.
Our products are made with all natural ingredients, unrefined sugar and contain no chemicals whatsoever.
At Arico, we keep Trans fats out of our healthy snacks because Trans fatty acids, Trans fats, or hydrogenated fats, are human-made, processed fats that pose higher health risks than any other fats. Trans fats raise blood cholesterol levels and significantly increase the risk of premature heart disease. Trans fat may pose an even higher risk of heart disease than saturated fats because they not only raise total cholesterol levels, but also deplete good cholesterol levels (HDL). Trans fats were created by manufacturers to prolong shelf life, reduce cost and improve flavor and texture. All in all, we are able to do without them.
Not all fat is bad. Consumed in moderation, monounsaturated and polyunsaturated fats promote good health, provide flavor and contribute to a feeling of satiety. However, Trans fats clog arteries, increase the risk of heart disease, type II diabetes and obesity. Reducing the intake of Trans fats and replacing them with healthier choices lowers the risk of getting many chronic health problems.
The origination of chocolates began some 2000 years ago with the ancient Mayans in Mexico and Central America. Cacao trees were harvested from the rainforest, fermented, roasted and the seeds were ground into paste. The paste was then mixed with chili pepper, water, and other ingredients to make a spicy, frothy drink called chocolate, which was then believed to empower universal wisdom and knowledge that continued into the afterlife.
In the 16th century, the explorer Cortez brought cacao to Spain; thus, chocolate spread to the English, Dutch, Italians and French. In the 17th century, chocolate houses resembling today's coffee shops popped up all over Europe.
Packed with flavonoids, chocolate can be beneficial for cardiovascular health and also act as an antioxidant. On the flip side, today's chocolates are often filled with sugar and saturated fat, so careful consideration of which chocolate to choose is necessary.
As a general rule, a cookie of dark chocolate contains more than twice as many antioxidants as a bar of milk chocolate, and has fewer calories. Chocolate is also renowned for lifting spirits. One study shows that the smell of chocolate actually relaxes us by increasing theta waves in the brain. Chocolate also contains small amounts of the chemical phenyl ethylamine (PEA), which is a mild mood elevator, and just so happens to be the same chemical that our brains produce when we feel happy or are in love. All of the positive aspects of dark chocolate make it the right choice for our healthy snacks and casein and gluten free products.
According to a major study on fruit and vegetable antioxidant content published by the Journal of Agricultural and Food Chemistry, berries contain the highest amount of antioxidants for the price. Antioxidants are disease fighting compounds that scientists believe to help repair and/or prevent the stress of oxidation, a process that occurs naturally during normal cell function.
It is believed that the whole fruit, rather than an isolated component such as ellagic acid (which scientists have found to keep cancer cells from growing rapidly), may confer the greatest benefits. In addition to ellagic acid, berries contain a rich blend of phytochemicals, or plant-based compounds, which may play a role in fighting disease.
The cassava plant grows much like a potato and originated in South America thousands of years ago. Its cultivation has spread to other parts of Latin America, Asia, and Africa. Today, cassava is consumed by millions around the world and is relatively unknown in North America. Nearly 500 million people around the world depend on cassava as a staple crop. It is a resilient root and grows well in dry or drought-ridden soil.
Cassava provides twice the fiber of the common potato and, when prepared as a snack chip, has a delightfully satisfying flavor and a light, crispy, addictive crunch. Furthermore, Arico cassava chips have 30-40% less fat than leading brand potato chips.
Arico only uses all-natural seasonings for its four Cassava Chips flavors, including:
Arico purchases its cassava roots from farmers on the Island of Java.
Arico's Cassava Chips are formulated to be gluten- and diary-free.
Arico Cassava Chips use cassava cultivars that have low cyanide levels. Thru processing (i.e. soaking in water, rinsing, and frying), the cyanide is eliminated, thus the finished products are safe to eat. Cyanide (cyanogenic glycosides) naturally occurs in edible plants such as cassava, almonds, sorghum, lima beans, stone fruits and bamboo shoots.
Arico cassava chips have a shelf life of 12 months.
Store cassava chips in ambient conditions, a dry environment, and avoid direct sunlight