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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Question about Ezekiel bread  
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Question about Ezekiel bread    This thread currently has 487 views. Print Print Thread
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Cynthia
Monday, September 24, 2007, 2:42am Report to Moderator Report to Moderator
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What is the difference between Manna bread and Ezekiel bread They're both made from sprouted grains.
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Lola
Monday, September 24, 2007, 2:57am Report to Moderator Report to Moderator

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Sa Bon Nim
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yes but manna is made from ground sprouted grains, which make a batter type consistency, as such.


and ezequiel is made of dehygrated sprouts ground into flour, using a bread recipe, adding water, yeast
and salt.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Brighid45
Monday, September 24, 2007, 4:26pm Report to Moderator Report to Moderator

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Kyosha Nim
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Lola has it right. The main difference is that manna bread is unyeasted, whereas Ezekiel uses yeast to raise the dough and make it a bit more like 'regular' bread. Manna has a dense, sticky consistency that's actually pretty good once you get used to it.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Lola
Monday, September 24, 2007, 4:45pm Report to Moderator Report to Moderator

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Sa Bon Nim
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some add dates or raisins to manna or essene, and it tastes like fruit cake, right?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Cynthia
Monday, September 24, 2007, 9:09pm Report to Moderator Report to Moderator
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Thanx.  Someone once put up a web sight where we could order Manna bread.  Is it still out there?
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Rex
Monday, September 24, 2007, 9:14pm Report to Moderator Report to Moderator

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Kyosha Nim
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I love Manna bread...I just don't eat it anymore because I'm giving up all bread...I find it easier to keep my weight down without eating bread of any kind.  
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Lola
Monday, September 24, 2007, 10:08pm Report to Moderator Report to Moderator

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Sa Bon Nim
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Alia Vo
Tuesday, September 25, 2007, 10:09pm Report to Moderator Report to Moderator

Kyosha Nim
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Manna or essene bread is made from whole sprouted grains.  It is denser, more cake-like in texture.  It is not a sandwich-type of bread.

Some varieties of manna bread can be sweet as the sprouted grains become more sweet after they have been sprouted.  This natural sweetness in addition to other ingredients such as carrots, dates, raisins can provide an additional sweet flavor to manna bread.

Ezekiel bread is made from sprouted grain flour.  After the grain(s) have been sprouted, they are milled or ground into a sprouted flour and then baked.  Ezekiel bread resembles 'commercial' breads found in conventional grocery stores.  This type of bread is more substantial in textre and size and lends itself as a sandwich-type of bread.  

Alia


Alia A. Vo
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Cynthia
Wednesday, September 26, 2007, 12:03am Report to Moderator Report to Moderator
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Thanx, Lola,for the sight, and every body else for the info.
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Tonya
Thursday, October 25, 2007, 2:21pm Report to Moderator Report to Moderator
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On the subject of Ezekiel bread, does anyone know how long it and its English muffin counterparts can sit in the refrigerator before needing to be tossed?  And how do you tell if it's bad, anyway?

Thanks!
Tonya
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Lola
Thursday, October 25, 2007, 2:51pm Report to Moderator Report to Moderator

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Sa Bon Nim
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I would freeze those buns you are not using, separately, and thaw whenever needed.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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SquarePeg
Thursday, October 25, 2007, 4:17pm Report to Moderator Report to Moderator

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Ee Dan
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I inspect each slice of Ezekiel bread carefully for mold.  I've found blue-green mold on a couple of loaves.  But usually we go through an entire refrigerated loaf in two weeks without incident.

We buy ours frozen from a small health food store, and there is no "Sell By" date on the closure.  I have bought it unfrozen (with a "Sell By" date), and it's a lot less dried out that way.


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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Victoria
Thursday, October 25, 2007, 5:07pm Report to Moderator Report to Moderator

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If I ever buy sprouted grain breads, it's important to me to choose the variety that don't include avoid grains, even if they are sprouted.

One way to slow the mold on these breads is to freeze half a loaf and refrigerate the other half.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
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Lola
Friday, October 26, 2007, 8:27pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Victoria, I remember Yaman mentioning sprouted rye as being ok fro his B son.
like wheat being ok once sprouted.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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