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BTD Forums  /  Eat Right 4 Your Type  /  sprouted grain
Posted by: weroflu, Tuesday, September 11, 2012, 9:58am
since essene bread is a beneficial for all types...

if you sprout a grain like wheat for example and then cook it like like rice, steamed or boiled, is this still beneficial?

or is essene bread only beneficial due to the low temperature cooking
Posted by: PCUK-Positive, Tuesday, September 11, 2012, 12:10pm; Reply: 1
I would go with the temperature plus that you don't eat too much of it as a bread.

whereas you might eat more if used as a staple.
Posted by: C_Sharp, Tuesday, September 11, 2012, 2:00pm; Reply: 2
If you are steaming the sprouted grain, you might would acieve similar temperatures to the cooking of essene bread in the oven.

Steaming should be at 100 Celsius.

Essene bread depends a little bit on how you cook but typically oven temperatures of 75 Celsius to 125 Celsius.  I use about 120 Celsius.




This is a blood type forum, but I will note that for hunters following the GenoType diet there are separate entries for for essene bread and sprouted wheat.  Both entries are black dots.
Posted by: ruthiegirl, Tuesday, September 11, 2012, 2:11pm; Reply: 3
People can over-eat bread too. I think the values of various foods are given, and the advice about serving sizes is listed alongside. Something isn't going to be "beneficial" just because the typical serving size is smaller.
Posted by: weroflu, Sunday, September 16, 2012, 1:59pm; Reply: 4
so no concensus yet?




Posted by: PCUK-Positive, Sunday, September 16, 2012, 2:16pm; Reply: 5
to clarify the bread is in one way beneficial due to it being cooked at a low temperature so the enzymes are not destroyed. normal cooking would destroy the enzymes as they do most foods.

I think in addition to that it should be eaten sparingly so not to be used as a staple food and since some of the nutrients/chemicals/lectins/acids are not fully changed perhaps then less is more so to speak ;)

hope that helps
Posted by: weroflu, Monday, September 17, 2012, 11:56am; Reply: 6
from the manna website faq...

# What baking temperatures are you using?

Manna Bread® is hand crafted from sprouted whole organic grains and slowly baked at a temperature much lower than conventional bread. It is not a raw food. Precise specifications for sprouting, humidity, baking temperatures and length of oven time is proprietary.

i think that rules out the enzyme theory, though i know that some people do make it raw or dehydrated. too much work for me. on typebase it is not specified as a raw food.

veggies aren't cutting the mustard for me for carb intake which is why i'm asking.

wondering if it could be used to replace recommended servings of other grains like millet or rice. plus in theory it would be beneficial as opposed to rice/millet which are neutral.
Posted by: PCUK-Positive, Monday, September 17, 2012, 12:34pm; Reply: 7
why does that rule out the enzyme theory? They are fine up to certain temperatures and that temperature is allowed higher if the product is not immersed in liquid.
Posted by: weroflu, Monday, September 17, 2012, 3:15pm; Reply: 8
--it is not listed as a raw food anywhere on the blood type forums or books (as far as i know). the only mention of its health benefits in the books is that sprouting converts the starches into sugars to make it more digestible.

--they state on the manna website that it is not a raw food. howell i think classified raw  as up to 115f, some purists think that anything above body temperature is not raw.

unless you  cook manna bread in the sun in a desert it is not raw. even in the desert it can get pretty hot.


manna, like a lot of companies (and not to disparage them at all because i love their product), use tricky wording to make you think that the product is sort of raw by using the phrase 'proprietary low temperature cooking'
low temperature is a relative term. anyway, i've made manna bread myself a few times, and felt great on it, even when cooked at 250 degrees or above. it tasted exactly like the store bought one, so i'm just going out on a limb and guessing that they do something similar. 250 degrees can easily be considered low temperature baking in the bread world, as most of them use very high temperature ovens.






Posted by: PCUK-Positive, Monday, September 17, 2012, 3:21pm; Reply: 9
make it yourself and cook below 120.
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