“When I was diagnosed with food allergies to gluten, dairy, and eggs, I was highly disappointed with the non-dairy options for frozen desserts. Following a Paleo lifestyle, it’s normal to feel very sensitive to refined sugars when you cut that out of your diet. Many of these dairy free frozen desserts supplement by loading up on high-glycemic sugar substitutes, and/or refined sugar. Everything out there was a sugar bomb in your mouth! For someone who ate a couple pints every week, I needed to find something healthy and EDIBLE. I am happy to have created a gelato that we can all enjoy, doesn’t affect my blood sugar, and is practically guiltless!” - Chef Jöne Pan
WHAT IS PALEO?
The Paleolithic lifestyle focuses on eating whole, clean & organic, nutrient-dense foods that our ancestors thrived off of for centuries, before modern agriculture was introduced. Modern Paleo mimics the diets of our hunter-gatherer ancestors. Dr. Loren Cordain and his team spent decades researching this lifestyle, and learned that they were free of chronic illness and disease that has hit modern society hard.
The true Paleolithic diet includes organic, non-GMO:
Grass-fed, pasture raised meats & eggs
Healthy Fats (pastured animal fat/lard/tallow, grass-fed butter/ghee, avocado oil, coconut oil, olive oil)
The true Paleolithic diet excludes:
Refined sugars (granulated sugar, powdered sugar…)
Grains (wheat, rice, corn, bulgur, oats, barley…)
Legumes (peanuts, beans, soy…)
Dairy products (milk, cream, cheese, yogurt…)
Refined salt (iodized salt – chemicals such as chlorine are used to remove minerals from the salt)
Refined/Processed oils (Vegetable, soybean, corn, canola, hydrogenated oils, margarine, any oil labeled as refined, hydrogenated, partially-hydrogenated)
IS ALL OF YOUR GELATO PALEO?
Yes! We are Certified Paleo!
WHAT IS THE DIFFERENCE BETWEEN GELATO AND ICE CREAM?
The difference between gelato and ice cream is the amount of fat, air, and serving temperature.
GELATO (DENSE & INTENSE):
- More milk based (vs cream), sometimes made with eggs
- Slow churned, incorporating less air (called overrun)
- Given that there is less overrun, it is much more dense (more bang for your buck!)
Gelato is best served at a higher temperature (10-22°F) than ice cream to give it a softer consistency. This results in needing to be thawed a bit and/or served at a higher temperature.
ICE CREAM (LIGHT & FLUFFY):
- More cream based (vs milk), made with eggs [custard based]
- Churned, incorporating more air/overrun
- Lighter, fluffier consistency
Ice cream is best served at a lower temperature (0 - 10°F) than gelato due to the higher fat content and emulsion of eggs and cream/milk.
WHAT'S THE BEST WAY TO ENJOY Jöne's Gelato?
Since Jöne's Gelato is stabilizer/emulsifier/refined sugar free with very little air, it will need a bit of time to thaw out for the best texture. Please give it 5 - 10 minutes depending on the flavor. It only gets creamier and tastier - good things come to those who wait! :)
IS ALL OF YOUR GELATO GLUTEN, DAIRY, NUT, SOY, EGG, GUM, AND CANE SUGAR FREE?
Yes! Jöne's Gelato is gluten, dairy, nut, soy, egg, gum, cane sugar free. In other words, it is free of the Top 8 Allergens. It is made from non-GMO, organic coconut milk sourced from Thailand.
We offer two types of sweeteners: Xylitol made from Birch trees (not GMO corn) and a Special Edition line made for Paleo/AIP restaurant, Mission Heirloom in Berkeley, CA which uses Organic Raw Honey.
WHAT IS XYLITOL?
Xylitol is a low glycemic, non-fermentable sugar alcohol with a lower glycemic index of 7 (refined sugar is 68). We source xylitol made from birch trees, instead of GMO corn. It is a complex carbohydrate that metabolizes very slowly so that it does not affect your blood sugar/insulin level. This is a great alternative for those living a Paleo lifestyle, or for those who suffer from sugar imbalances, such as diabetics. As a precaution, you should check with your healthcare professional if you are someone who needs to pay attention to your insulin levels.
Jöne's Gelato is the “gelato for athletes.” Xylitol is useful in recovery after heavy exercise because of its ability to efficiently convert to glucose and glycogen. Using xylitol is great because it is absorbed incompletely; the unabsorbed can be used as a dietary fiber in helping to maintain gut function that consequently uses bacterial fermentation to convert xylitol to short fatty acid chains that can be utilized in energy pathways. It has half the amount of calories as sugar, and does not promote tooth decay and gum disease, and has a positive affect on bone mineral density. A number of studies confirm that it effectively reduces intestinal glucose absorption by inhibiting major carbohydrate digesting enzymes, as well as increasing the muscle glucose uptake.
Xylitol is also non-allergenic; the likelihood of an adverse reaction is less than one in a million. The process of extracting xylitol from its source eliminates the possibility of allergic reactions from plant materials, though excessive use of Xylitol may cause a very mild laxative effect.
Here are some resources:
What is Xylitol?
WHY DON’T YOU USE AGAVE? IT IS LOW GLYCEMIC.
Although agave nectar has a low glycemic index, it is about 90% fructose, which is much higher than refined sugar. Agave sugars are treated with heat and enzymes that destroy all the beneficial health effects of the Agave plant. The end product is a highly refined, unhealthy syrup much like high fructose corn syrup!
In the context of a high-carb, high-calorie Western diet, eating a lot of added fructose can wreak havoc on metabolic health. The liver gets overloaded and starts turning the fructose into fat, which results in a rise of blood triglycerides. Although fructose doesn’t raise blood sugar levels in the short-term, it can contribute to insulin resistance when consumed in large amounts.
WHAT IS SO GREAT ABOUT COCONUT MILK?
Coconut milk is an excellent and healthy source of nutrition. It is made up of healthy saturated fat, lauric acid andmedium chain triglycerides (MCTs). MCTs are saturated fats that are sent directly to your liver; they help increase your metabolism, and are used as fuel instead of being stored as fat. They are extremely useful for healthy weight management, and decreasing fat storage.
The lauric acid in coconut contains antimicrobial lipids and capric acid, which have antibacterial, antifungal and antiviral properties. The body converts lauric acid into monolaurin, which may fight viruses and bacteria. It is easily digested and sent right to the liver for energy production.
The MCTs found in coconut milk may also kill the three major types of atherogenic organisms -- bacteria that cause plaque formation in the arteries -- that may lead to heart disease. It is the primary source of fat for 1/3 of the world; many populations in the tropical world whom have very low rates of disease and cancer. There are many more benefits to coconut milk such as being a natural antiseptic, and moisturizer.
Contrary to faulty research on fat, saturated fat from sources like coconut milk is very good for you!
WHY IS THE PRICE POINT HIGHER?
The price point is higher due to sourcing gum free organic coconut milk, xylitol produced from Birch Trees, seasonal/organic fruits, authentic, quality tea from Samovar Tea Lounge, organic chocolate from Pascha, or Guittard, and cold-pressed organic vanilla bean [extract].
We also do not use any emulsifiers, stabilizers, or fillers. Very little air is incorporated in our gelato, so you get more bang for your buck!