Hi, Wally.  You wrote:
>
>On a related topic, in another list there was mention
>of a couple of "sprouted" grain breads - Manna (or
>Essene) and Ezekial. I'm curious how others may
>perceive these breads in regards to Paleo eating and
>if anyone actually knows how much "processing" is
>involved in making these "breads".

I keep a loaf of sprouted Ezekiel bread in the freezer for non-paleo
friends/relatives.  When my weight slips below 100, I will sometimes have a
slice myself.

I called the phone number listed on the bread package and talked with a very
nice woman who gave me the following info:

o  All the graines are sprouted, then mashed, mixed with water and yeast,
then slowly baked at a low temp in small batches.   No flour is used.

o  Gluten?  Yes, in the grains orig. form, but gluten is changed during the
sprouting process.  A lot of people w/ celiac can eat it.

o  Currently selling only in the U.S., working on dist. in Canada (by this
fall).

The woman I spoke with is putting more info. in the mail for me today and I
should receive it in a few days.  If you want to hear more (vit. content,
etc.) let me know.

Kath in Mich. (wishing I had a fax machine)