TABITHA'S re:Ezekiel Bread recipe

[Guest guest]

Hi Tabitha

The reason Ezekiel bread is good for everyone is all of the grains and

legumes are sprouted. Sprouting destroys the harmful lectins in the outer

kernels. The reason sprouted wheat bread is an avoid for O's is because it

also contains whole wheat flour, in addition to the sprouted wheat flour.

It's confusing, I know, but we just need to read the labels.

If you want to make your own Ezekiel bread, I'm pretty sure you can use

any wheat, just soak everything until just sprouted (if you let it grow too

much, your bread will be too green, more like a salad) dry on paper towels

and grind into a flour. Kathy H

In a message dated 8/14/00 8:40:45 AM Mountain Daylight Time, TabMTBC@...

writes:

<< I have noticed the same on

packaged Ezekiel bread in the store. I would like to make my own at home

since it is HB for O's. So:

(A)How do I get the right wheat or what do I do to make the wheat not an

avoid for O's?

( What happens to the lentils? I thought they were an avoid too.

Francesca

the Baker and Cook, are you out there? Can anyone help?

TIA,

Tabitha >>

[Guest guest]

In a recent posting Kathy wrote:

> Hi Tabitha

> The reason Ezekiel bread is good for everyone is all of the grains

and

> legumes are sprouted. Sprouting destroys the harmful lectins in the

outer

> kernels.

I have not read anywhere that this also applies to lentils (or any legumes

for that matter). I suspect this is only true for wheat, but if anyone has

heard anything to the contrary from Dr. D. himself, I would be interested in

knowing for sure. I happen to react strongly to lentils. Fortunately, one

can make/buy equally delicious Ezekiel or Essene breads without any lentils.

I know " Food For Life " has a 7-grain (sans lentils) completely sprouted

bread that I enjoy (very sparingly) when I absolutely must have a bite or

two of bread. I seem to have much better luck (reaction-wise) with the 100%

sprouted Rye bread (Essene style, sold in stores as " Manna Bread " ). Have you

tried this brand/variety, Sherry M.? It is moist and quite dense (unlike the

bread we were accustomed to eating), but incredibly flavorful nevertheless.

However, as Dr. D. often reminds us (and as some of us who've complied with

the diet for over a year know very well), grains should still be a fairly

insignificant part of our daily meal plan.

-Grizz, the happy carnivore

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[Guest guest]

Hi Kathy H, I tried the Essence Bread which is just rye and wheat sprouted.

Very nice, so sweet but I still reacted to it so for me sprouting the grain

doesn't make any difference. We are all different. Little old me just eats

meat, veg, rice and some fruit.

A good breakfast receipe I have devised is

cooked raw rice with dried fruit (if you don't react to it)

Fresh squeezed orange juice (I know that we are not supposed to have it but

I don't have a reaction to it and I don't have it everyday)

grated half apple and a sliced banana

freshly ground sesame, pumpkin, sunflower and whatever other seeds you want.

It is really nice.

Have a great day Sherry

>From: cyberslulth@...

>Reply-egroups

>egroups

>Subject: TABITHA'S re:Ezekiel Bread recipe

>Date: Mon, 14 Aug 2000 12:55:22 EDT

>

>Hi Tabitha

> The reason Ezekiel bread is good for everyone is all of the grains and

>legumes are sprouted. Sprouting destroys the harmful lectins in the outer

>kernels. The reason sprouted wheat bread is an avoid for O's is because it

>also contains whole wheat flour, in addition to the sprouted wheat flour.

>It's confusing, I know, but we just need to read the labels.

>

> If you want to make your own Ezekiel bread, I'm pretty sure you can

>use

>any wheat, just soak everything until just sprouted (if you let it grow too

>much, your bread will be too green, more like a salad) dry on paper towels

>and grind into a flour. Kathy H

>

>In a message dated 8/14/00 8:40:45 AM Mountain Daylight Time,

>TabMTBC@...

>writes:

>

><< I have noticed the same on

> packaged Ezekiel bread in the store. I would like to make my own at home

> since it is HB for O's. So:

> (A)How do I get the right wheat or what do I do to make the wheat not an

> avoid for O's?

> ( What happens to the lentils? I thought they were an avoid too.

>Francesca

> the Baker and Cook, are you out there? Can anyone help?

> TIA,

> Tabitha >>

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[Guest guest]

Hi Grizz, the happy carnivore, I had to laugh

Thanks for your info. I have bought the Essene sprouted Rye bread for my son

and didn't want to try it because of my reaction to the wheat and rye one.

But after reading your email I will give the Rye one a try and see what

happens.

Sherry

.. I seem to have much better luck (reaction-wise) with the 100%

>sprouted Rye bread (Essene style, sold in stores as " Manna Bread " ). Have

>you

>tried this brand/variety, Sherry M.? It is moist and quite dense (unlike

>the

>bread we were accustomed to eating), but incredibly flavorful nevertheless.

>However, as Dr. D. often reminds us (and as some of us who've complied with

>the diet for over a year know very well), grains should still be a fairly

>insignificant part of our daily meal plan.

>-Grizz, the happy carnivore

>

>

>

>

>

>_______________________________________________________

>Say Bye to Slow Internet!

>http://www.home.com/xinbox/signup.html

>

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