The Science (and Soul) of Stone Grinding

Why Your Nut Butter Deserves Patience

In our hyper-accelerated world, speed is often mistaken for progress. But when it comes to preserving the nutritional value of food, faster is not always better.

Stone grinding is an ancient technique—used for centuries to create flour, chocolate, and nut butters—that keeps food’s nutritional integrity intact. The method uses massive granite wheels turning slowly, creating minimal heat. This low-temperature process prevents nutrient loss, oxidation, and the destruction of delicate fats, vitamins, and enzymes.

Why this matters for you:

• Maximum nutrient retention — More antioxidants, minerals, and amino acids remain active.

• Better digestion — Minimal heat processing keeps enzymes intact, aiding your gut health.

• Deeper flavor — Slow grinding unlocks the nut’s natural oils and aromas, creating rich, complex taste profiles you’ll never get from a high-speed steel blade.

When you choose stone ground nut butter, you’re choosing more than taste—you’re choosing life force in a jar.