About

Frequently asked questions

Because real ingredients cost more. We do not use whey protein powders, seed oils, gums, artificial sweeteners, or cheap fillers to lower production costs. Our protein comes from cottage cheese, Greek yogurt, and pasture-raised eggs. We use raw honey instead of processed sugar substitutes. Premium inputs mean thinner margins for us, but better food for you.

Read the ingredient list. Most “healthy” or “high-protein” desserts rely on whey powders, emulsifiers, stabilizers, vague additives like “natural flavors,” and artificial sweeteners. We do not. Every ingredient in our cheesecake is recognizable: cottage cheese, pasture-raised eggs, raw honey, Greek yogurt, heavy cream, whole grain oats, almond flour, coconut flour, and real vanilla beans. No shortcuts. No marketing fluff. Just whole foods.

We source from trusted suppliers who meet our standards for quality, zero additives, and minimal processing. Our core ingredients include cottage cheese, Greek yogurt, pasture-raised eggs, 100% pure unfiltered raw honey, heavy cream, gluten-free oats, almond flour, coconut flour, and ground vanilla beans. Simply put, every ingredient has to be something we would confidently eat ourselves.

To us, clean label means short ingredient lists made from real, minimally processed foods. No stabilizers. No preservatives. No artificial sweeteners. No “natural flavors.” No processed sugars. No seed oils. If you would not cook with it at home or understand how its made, it probably does not belong in our cheesecake.

Yes. We use pasture-raised eggs. That means the hens have significantly more outdoor access and a more natural diet compared to conventional systems, including cage-free or free-range setups. Ingredient quality starts at the source, and eggs play a central role in both the texture and protein profile of our cheesecake.

Yes. We use 100 percent pure, unfiltered raw honey. It is not ultra-processed or stripped through heavy filtration. We chose raw honey because it aligns with our whole-food philosophy and delivers a cleaner taste than refined sugars or artificial sweeteners. It is still sugar, and we use it thoughtfully, but we believe it is a better option than synthetic substitutes.

Because we use premium whole foods and do not use stabilizers, gums, or emulsifiers, a small amount of natural separation can sometimes happen during thawing. That does not mean your cheesecake is defective or less tasty. It is simply what real ingredients can potentially do when they are not engineered with industrial binders. Just let it thaw fully in the fridge and enjoy. If you ever notice an unusually large amount of liquid, please contact us so we can make it right.

We were frustrated by “healthy” foods that were anything but. As medical students, we spend our days learning about metabolism, inflammation, and chronic disease, then walk into grocery stores filled with products marketed as healthy but packed with ultra-processed ingredients. We wanted to build something we would actually recommend to patients and eat ourselves.

“Graze” represents natural, whole foods and a more ancestral way of eating. “Anatomy” reflects our medical background and respect for human physiology. Together, it represents food designed with the body in mind.

Yes, really. Graze Anatomy Kitchen was founded by two medical students, Phillip and Brian, at Carle Illinois College of Medicine (Class of 2026). We believe nutrition should not be divorced from health. We built this company while studying medicine because food quality matters upstream, long before prescriptions are written.

News

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In 2019, a groundbreaking study from the National Institutes of Health challenged one of the most common assumptions in nutrition: that calories and macros are all that matter. The study,...