Content-Transfer-Encoding: |
7bit |
Sender: |
|
Subject: |
|
From: |
|
Date: |
Thu, 8 Jul 1999 18:20:56 -0400 |
Content-Type: |
text/plain; charset="iso-8859-1" |
MIME-Version: |
1.0 |
Reply-To: |
|
Parts/Attachments: |
|
|
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)
|
|
|