We at Purple Earth believe that eating purple foods contributes to a better life. Research shows that purple foods are rich in anthocyanins, the antioxidants that give purple, blue, and red foods their vibrant colors. Anthocyanins are proven to fight inflammation, cardiovascular disease, diabetes, and cancer. They even have anti-obesity and anti-aging properties.
Purple Earth Superfood Truffles are made with real purple foods and packed with 12mg anthocyanins—that’s the average daily dose! They’re also gluten free, dairy free, soy free, GMO free, and made with wholesome, organic ingredients. Did we mention that we coat them in rich, creamy 72% dark chocolate? What a tasty way to capture the power of purple!
Curious about the purple life? We put together a list of our most frequently asked questions below. Whether you’re a seasoned purple food lover or just beginning your journey into superfoods, read on to learn more about the many health benefits of purple foods, the science supporting anthocyanins, and how to increase your daily dose of purple.
Have a question that’s not in the list? Email us at firstname.lastname@example.org
What diseases do anthocyanins protect against?
While we can’t promise that eating more anthocyanin-rich purple foods will cure or prevent any disease, we can tell you that research shows that anthocyanins provide exceptional nutritional support for heart/cardiovascular health, colon health, healthy blood sugar levels, anti-obesity/weight management, antioxidant defense system, and a healthy inflammatory response. That list touches on just about every part of the human body.
Check out some of our favorite articles about the subject:
Anthocyanins and Human Health: An In Vitro Investigative Approach
Dietary Flavonoid Intake at Midlife and Healthy Aging in Women
Dietary Flavonoid Intakes and Risk of Type 2 Diabetes in US Men and Women
Habitual Intake of Flavonoid Subclasses and Incident Hypertension in Adults
High Anthocyanin Intake is Associated with Reduced Risk of Myocardial Infarction in Young and Middle-Aged Women
Intakes of Anthocyanins and Flavones Are Associated with Biomarkers of Insulin Resistance and Inflammation in Women
What are anthocyanins?
Anthocyanins are a group of healthful antioxidant compounds within the flavonoid group of plant nutrients. They are the compounds that give the rich hues of purples, reds, and blues to berries, plums, eggplants, purple cabbage, purple corn, purple asparagus, and many other purple-tinted fruits and vegetables. They are meaningful because of their antioxidant and anti-inflammatory health benefits.
What foods contain anthocyanins?
Anthocyanins give the colors of purple, red, and blue to food, so look for richly-hued foods in that color family. Some examples include: acai berries, aronia berries, beets, blackberries, blueberries, cherries, cranberries, eggplants, goji berries, plums, prunes, purple asparagus, purple cabbage, purple corn, purple and red grapes, raisins, raspberries, red onions, red wines, strawberries, and other fruits and vegetables with a purple, blue or red tint.
Why would I eat an anthocyanin-rich truffle instead of a bunch of blueberries or some other natural food?
We encourage you to eat a bunch of blueberries and other purple foods! We made the truffle because sometimes we just want a sweet treat. Fruits and vegetables don’t always cut it for us. And we packed it with purple foods to satisfy our desire to eat something purple every time we eat.
One truffle contains 12 mg of anthocyanins, which is the amount that the average American gets from their daily diet*, so a single truffle could potentially double your daily intake of this healthful antioxidant. We encourage you to eat your purple foods with every meal and, if you’re so inclined, snack on a couple purple Superfood Truffles for dessert or a snack.
Where can I buy your Purple Superfood Truffles?
Do you have any other purple products besides truffles?
We love that question. Yes! We do have other purple products in development. They include snacks, beverage mixes, and more sweet treats. Add your email address below and we’ll keep you informed about all the purple goodness to come!
Why does my truffle appear discolored?
Pure chocolate sometimes gets “chocolate bloom”–a harmless white coating. Bloom results from a change in the cocoa fat crystals in the chocolate, often due to storage or transportation in conditions that are too warm or too wet. Don’t worry: chocolate with bloom is safe to eat and still tastes good!
We use a fine, dark, real chocolate to coat our truffles. We never use compound chocolates that contain fillers like vegetable fats. This means that we must temper* the chocolate before we use it to coat the truffles. Tempering is a tricky process that is unnecessary with cheaper, less pure compound chocolates. Also, our chocolate is soy free, which requires a bit more precise tempering to have a longer shelf life. What does this all mean to you? Because our chocolate is both very high quality and soy free, it requires precise tempering and is more subject to chocolate bloom, especially when transported or stored in warm or humid temperatures.
Purple Earth Superfood Truffles taste and look best when stored in a cool, dry environment (40°-65° F and humidity < than 55%)
*What the heck is tempering? Here’s a very simple definition: chocolate starts out as a solid. It must be melted when it’s used to coat our truffles. Tempering involves manipulating the temperature of the chocolate during the melting, coating and drying process so that, when the chocolate re-solidifies, it is in the best shape possible in terms of appearance, taste, and consistency.