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)