Natural Ovens Bread Owner Paul Stitt Sells Out.
In the realm of the alternative food market I have a passionate history.
Thanks really goes to Lanee, a business peer, who first introduced me to the concept of hidden sugars, dyes and chemicals in foods. At that time, I had absolutely no idea! When I found out I felt so betrayed by the food industry. Such misrepresentation. I then became a zealous label reader, a blabber of all wrongs about everything that everyone else was eating, a food coop connoisseur and much much more.
It took me an entire 2 yrs to shift my everyday pantry to a clean alternative pantry - everything from cereal, peanut butter, crackers to bread. When Whole Foods came to town, the first pilot store to open in the midwest, I was there and I lovingly worked for that company for three years until I was injured in a car accident ( my first ).
One of my very favorite product discoveries was Natural Ovens Breads, Bagels and Cereal.
Natural Ovens Bakery sold its wonderful company to a Chicago bakery that makes the buns for Burger King. This sale occurred one year ago.
WHY did the bread get all squishy like all the other breads on the market?
WHY did it all of a sudden burn when I toasted it?
I decided to actually read its label. Needless to say, I will no longer be purchasing this bread and the link will be removed from my side bar. I will never recommend this bread to anyone ever again
I should back track because in its day - Natural Ovens of Manitowoc was a gift to all who struggled to find whole grain bread goodness with nothing hydrogenated or sweetened with sugar or High Fructose Corn Syrup about it. I even attended a Natural Ovens Convention in Milwaukee with my sister --- we were such groupies for this company. I personally heard owner Paul Stitt speak to his commitments to providing quality bread, and by gosh since 1976 he was actually doing it. Paul Stitt helped me understand the process of hydrogenating something or altered fats, he spoke to making choices about what we put in our bodies. I shared what he taught me, in my signature workshop Healthy Choices for Children. I put together that class to help other moms understand how they too could make alternative decisions about feeding their families. I have been an advocate for his breads and his company for 19 years!
Paul Stitt you hugely disappoint me. How could you have sold out like this? How could you sell your company? Why is it you didn't sell this company and make whoever took it over foster all that you built and strived for?? 30 years of strident example all shot to sugar hell. I can't tell you how upset I am.
The ingredient now found in ALL Natural Ovens Bread products is called crystalline fructose. This is basically a derivative of high fructose corn syrup. Its fructose component is actually even more concentrated than high fructose corn syrup, additionally crystalline fructose has arsenic in it - excuse me arsenic? Not to mention heavy metals, mercury, lead and chloride. The entire reason we want to avoid high fructose corn syrup is that it's very very hard on the liver - this explanation and much more is beautifully explained and referenced here
I don't claim to understand the entire bio-mechanics of why certain things are bad, nor do I always have the abilty to explain it exactly right. I don't believe that to be my role. I do feel that I can be an example of someone who decided to clean up my families diet. The list is long of things that were not good, and so one by one I stopped eating the bad things. I strived to do as much as I could do in my home and make the cleanest choices possible with the resources I had, My resource was a book called Diet for a Poisoned Planet. Back then the internet wasn't something I had access to.
Nowadays you have oodles of information at your fingertips.
If this information I shared with you today is intriguing to you...start being a conscientious consumer, start asking questions, and stay away from crystalline fructose. Say No to Natural Ovens and share this information with folks you care about.
mmmmmm homemade bread flickr image credit
Karen Hanrahan ~ Wellness Educator/Nutritional Consultant/Blog Author
708.482.0678 ~ Websites: Nutrition Weight Loss, and Green Clean as seen on Oprah
Member of BNI - West Suburban BNI: "Chapter Mentor"
Member, Board Member and Programming Chair of West Suburban Women Entrepreneurs
Hi Karen,
I'm sorry to hear that such a wonderful bread, or should I say used to be wonderful bread is now just a sorry same 'ole same 'ole. It's interesting because there are many breads that contain HFCS - this is the first one I've heard of that contains crystalline fructose - yuck!
Thanks for linking to my article also, and most importantly for spreading the word on this stuff. ;)
Reply to this
HI Jo Lyn,
Years ago Natural Ovens was the solution to the HFCS problem, now I'll have to eat ezekial or something. I actually don't mind as exekial is really quite lovely - just more expensive. Spreading the word has been something I've done for the last 10 yrs, it's wonderful to meet a kindred spirit.
Reply to this
I was just on the Natural Ovens website and read the note under the ingredients list for Orignal Carb Conscious Bread. They now use brown sugar instead of crystaline fructose and this is with the approval of the founders. While this may not be the healthiest possibility, some may think it is a better choice for their favorite bread. With all the other healthy ingredients used, I would hate to see them out of business all together. And I appreciate that they were concerned about this issue, even to the point of asking for their customers' opinions. Thanks for your watchful eye. Elizabeth Veeder
Reply to this
You're very welcome Elizabeth. I would also rather see sugar than something altered. I heard that Natural Ovens has been polling their customers and I think it shows very much that they care.
Reply to this
I just received this email from Natural ovens regarding the crystalline frutose. What do you think?
Natural Ovens Newsletter
Home Sales Newsletter
August 2008
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
in this issue
August Featured Product
Gift Boxes
Shipping Schedule
Greetings,
We are looking for your opinion- we are considering switching from crystalline corn fructose to brown sugar due to the confusion between high fructose corn syrup and crystalline corn fructose. We've always used the crystalline corn fructose because we believe it is better for our bodies-lower in glycemic index so it doesn't cause the blood sugar rush of sugar and high fructose corn syrup. The CCF comes from corn which some consumers are concerned about because of GMO's in corn. Because of all the press about high fructose corn syrup, we are finding that consumers are confused between high fructose corn syrup and crystalline corn fructose and assume they are the same thing.
We need to use a sweetener of some sort (although we try to use the least amount possible) for three reasons: the sweetener adds flavor, gives the yeast food in order to grow and causes the bread to brown when being baked.
Please give us your opinion if we should switch or not-
upshomesales@naturalovens.com
Reply to this
Hi Karen,
I think it's admirable of Natural Ovens Bread Company to explore other options.
I don't want either HFCS or CF in the foods I consume.
Did you reply ? What do you think ?
Reply to this
That's just WRONG! Especially since they didn't notify people on the packaging.
Reply to this
actually it's so typical in the food industry - misrepresentation in food labeling, it makes me crazy, it's up to us to spread the word!!
Reply to this
SAY IT ISN'T SO! I can't believe it! What a shame. It is so hard to find a good bread on the market these days. What do you suggest as an alternative. I like making my own bread when I have the time. At least I know what is going into it. Here is a post that I wrote about bread and white bread in particular:
http://aiminghigher.blogspot.com/2007/12/short-history-of-white-bread.html
Reply to this
Tis true, tis true -- and like you I could not believe it either. My immediate thought is the ezekial brand - sprouted grain found in the freezer section of the grocery store, it's pricey but really lovely. The Whole Foods Bakery has some breads with no sugar in it, although not a lot that is 100% whole grain. I haven't researched much further. My biggest personal bummer is the bagels, I adored the golden grain with all it's seeds and nuts - I will do another post soon. In the meantime please share the news. Thanks for your comments and link!
Reply to this
How ironic that I am reading this while I can smell the scent of fresh bread baking in my new breadmaker! I'm making whole wheat challah. Yum. I used to always buy Natural Ovens - what a disappointment.
Reply to this
It is a disappointment for sure. The company should be ashamed of itself, for such mispresentation.
I adore challah bread !! Man oh man I can imagine the smell of it baking!
Reply to this
Karen-I am the man. I started natural Ovens. I vowed I would never sell. One company tried to buy natural Ovens. I told him I would never sell to him or anyone else. So all the competitors decided to take me out. For 4 years we hung on while the competittors sold their bread for half price or else until we were in such bad shape, the bank told us we had to sell or they would forclose. we sold out for 1/4 of what I could have gotten. At least some of the bagels and cookies and the granola have not changed very much.
I have a new mission in life and that is to educate everyone that the major cause of the killer diseases of today is actually cause by a lack of sunshine. Everysince the beginning of the Industrial Revlution, mankind has become more deprived every year of adequate sunshine such that the average blood level of vitaminD has fallen from an estimated 150 level down to 20 in America and the industrialized word. Please pass this word on. Sorry for the change and chaos that I have created. Sincerely, Paul Stitt
Reply to this
I am so sad to hear this. I too have mourned the loss of the Golden Crunch/Golden Grain bagel. My search for a decent, lower-carb, high-fiber, good tasting bagel without all the junk was long, and I adored them.
Paul, I understand how hard it is these days to stay in business when the big guys have the power to put you under. I wish you could focus some of your efforts now into finding a food industry partner among the big guys who would let you market your wonderful products under their umbrella. Surely those who saw you as a threat saw also the value of your products?
I am truly sad...
Reply to this
Hi Joan,
Not to add to your sadness but Paul Stitt passed on in February.
http://bestwellnessconsultant.com/2009/02/04/in-memory-of-paul-stitt-death-sympathy-karen-hanrahan.aspx
Natural Ovens was sold several years ago, the division is now managed by Paul Stitt's daughter, so in essence your wish has come true
Reply to this
What bread do you suggest instead of the natural oven bread?...which my family has been eating for years.
Reply to this
Hi Karen,
I have been experimenting with ezekial and french market sprouted brands in the freezer section. And am very happy with these sources. They are hearty breads, so for kids toasted is the best way to introduce it. Natural Ovens has an organics line, it's usda certified, and it has organic sugar in it - undefined source. My personal preference is no sugar in my bread. What about you ?
Reply to this
As a loyal Natural Ovens customer for almost seven years (since I had Gastric Bypass Surgery), I can tell you that they have *always* had “crystalline corn fructose” listed as such in their ingredient listing. This was *not* a change that was made since they were bought out. In fact, I remember when Barbara Stitt wrote newsletters on the back of the bread labels, and wish I would have saved the one where she talked about why they use it.
Crystalline corn fructose is released slowly into the body, as opposed to HFCS, which is one of the reasons I (and diabetic patients, since our bodies react to sugars in a similar way) do well with Natural Ovens breads.
I just found your great blog and am enjoying it immensely, but was disturbed to find this entry encouraging a boycott of a company based on an untruth. I am surprised that no one on their staff has seen this and contacted you to set the record straight. They always seemed so customer oriented to me.
The new owners have made some changes, yes, but the sweetener was not one of them.
I see that someone posted an email that they’re thinking of switching. Seems like Natural Ovens still wants to please their customer. For those of you who are concerned, did you take the time to send them an email with your ideas? What do you think they should do?
Now I’m off to reading the rest of your wonderful blog, Karen. Keep up the good work!
Reply to this
Hi Gina,
First of all thank your for the kudo's re: my blog - truly appreciate that.
I started consuming Natural Ovens Bread in the early 80's - and older bread labels always said sugar was an ingredient. When I interviewed Paul Stitt after writing this particular post he told me that they really used HFCS. This to me is major label misrepresentation. As a consumer I wish I had known that. Please note that I adore all that Paul and Barbara Stitt tried to do with their company. Yet as a consumer I personally do not want an altered genetically modified product in my diet. Both HFCS and CFS are exactly that. I have since been in communication with Natural Ovens and have appreciated their efforts in perhaps sourcing a different sugar source for their products.
Until then I have encouraged those who have concerns, questions or ideas to contact natural ovens directly
By the way I sell a great source of protein for post gastric by pass patients.
Reply to this
Oh I am so glad Gina - sure do appreciate the reply and will forward this on to Chelle at Natural Ovens - she'll be delighted
Would you mind sharing what you said here in the comment section of my blog ?? It would be a nice for others to see too :)
Re: proteins
Here are our basic Soy Proteins - http://www.shaklee.net/karen_hanrahan/product/Protein2
This product is from our weightloss program and has fiber and leucine in it: http://www.shaklee.net/karen_hanrahan/product/CinchShakes
The meal bars and snack bars are excellant for on the run situations: http://www.shaklee.net/karen_hanrahan/product/WeightManagement
if you have any questions about these let me know
To: Karen Hanrahan
Subject: Re: Natural Ovens and HFCS
Thank you for clarifying that. I did enjoy speaking with the folks at Natural Ovens, and it truly seems like they care what their customers think and want. I, for one, will remain a loyal fan of theirs!
Aside from that, what is the protein source you mentioned for bypass patients?
Thanks again for clarifying, it does explain any confusion I had.
Gina
On Aug 22, 2008, at 6:29 PM, Karen Hanrahan wrote:
Hi Gina,
I wanted to email you and let you know that I misspoke in my comment about Natural Ovens Breads. I meant to say their breads are sweetened with crystalline fructose not High Fructose Corn Syrup - I am sorry if that was confusing for you - Chelle, of Natural Ovens told me that you and she spoke after I encouraged you to call her and that you two had a great conversation.
Things are potentially shifting for natural ovens please see this post:
http://bestwellnessconsultant.com/2008/08/22/natural-ovens-concerned-about-altered-sugars-karen-hanrahan-best-of-mother-earth.aspx
Reply to this
I live in Manitowoc, WI and wanted you to know that Paul Stitt died Saturday. He has had Cancer for awhile now and that's probably the reason why he had to sell the company.
Reply to this
Thank you for sharing the news of Paul Stitt's Death.
Reply to this
I was at a thrift store yesturday and bought the book Fighting the food giants by Paul A. Stitt and was shocked. My eyes have been opened to what processed food really is. I have never tryed natural ovens bread and havent shopped at a Whole food but I will be doing both today. I am overweight and have diabetes, my diet still consists of things that are not good for me so today I am going to make a change. I am sorry Paul has passed away. The book he wrote was the most informative I have ever read.
Reply to this
Christine,
What a delighful story you have shared, I too was influenced by Paul Stitt and am ever so sorry he passed away. However his message is exampled by someone like you who decides to make a shift in their diet towards a stronger well being! Way to go! Thank you for your comment and good luck with your health journey. If I can be of help please let me know.
Reply to this
I'd just like to note that I have labels for Natural Ovens 'Whole Grain Oat Nut Crunch Bread' and 'Multi Grain Bagels' sitting in front of me. The labels have no mention of crystalline fructose or HFCS - only Brown Sugar and not very much of it. Maybe they made the switch mentioned in the comments above. I went to high school in Manitowoc, but now live in Chicago... and am happy that their breads are consistently carried in grocery stores in the area.
RIP Paul Stitt.
Brad
Reply to this
Perhaps they have Brad!! Jewels in the Chicago area have Natural Ovens Bread on Sale through May
Reply to this