STONE & SKILLET, ARTISAN ENGLISH MUFFINS
Summary
This product features a relatively clean ingredient list with beneficial components like yeast and butter, which contribute to its nutritional value. However, the presence of canola oil, a heavily processed seed oil high in omega-6 fatty acids, detracts from its overall healthiness. The product's processing level also limits its potential score, despite the absence of artificial additives or excessive sugars.
At a glance
Key ingredients 7
Bread flourNeutral
Bread flour is a refined flour that provides structure and texture to baked goods. It is typically unbleached and unbromated, which is preferable to bleached flour. However, it lacks the nutritional benefits of whole grain flours.
Risks
Refined flour can contribute to blood sugar spikes and lacks fiber and nutrients found in whole grains.
Benefits
Provides a good structure for baking and is essential for achieving the desired texture in bread products.
WaterNeutral
Water is a fundamental ingredient in baking, providing moisture and aiding in the activation of yeast. It is a natural and essential component with no processing concerns. Water quality can vary, but it generally poses no health risks in baking.
Benefits
Essential for hydration and activating yeast in dough, contributing to the texture and rise of baked goods.
YeastGood
Yeast is a natural leavening agent that ferments sugars to produce carbon dioxide, which helps dough rise. It is a beneficial ingredient in baking, contributing to flavor and texture. Yeast is a natural source of B vitamins and minerals.
Benefits
Contributes to the leavening and flavor of bread, and provides some nutritional benefits such as B vitamins.
SaltNeutral
Salt is used in baking to enhance flavor and control yeast activity. It is a common ingredient with no significant processing concerns. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast activity in baking.
ButterGood
Butter is a natural fat that adds richness and flavor to baked goods. It is preferable to hydrogenated fats and provides fat-soluble vitamins. Grass-fed butter is particularly beneficial due to higher omega-3 and CLA content.
Risks
High in saturated fat, which should be consumed in moderation.
Benefits
Adds flavor and richness, and provides fat-soluble vitamins such as A, D, E, and K.
CornmealNeutral
Cornmeal is used to prevent sticking and add texture to baked goods. It is a minimally processed ingredient with some nutritional value. Cornmeal can be a source of fiber and essential nutrients, though it is less nutritious than whole corn.
Benefits
Provides texture and can contribute some fiber and nutrients.
Canola oilVery Bad
Canola oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is heavily processed and often refined, which can reduce its nutritional quality. Alternatives like olive oil or butter are preferable for their healthier fat profiles.
Risks
High omega-6 content may promote inflammation and is often heavily processed.
Processing
Processed Foods
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