Guest guest Posted August 29, 2004 Report Share Posted August 29, 2004 Anyone ever eaten raw bread or seen it marketed? I was in the health food store checkout line yesterday when the woman behind me kindly pointed out that my coffee and sprouted whole grain bread were " diametric opposites. " I wasn't sure what she meant, and she explained further that the coffee was " cooked " while the sprouted bread was " raw. " I said that they were both cooked. She replied that the bread is raw, which fits into the " whole philosophy " about sprouting. (I wonder if pre-modern societies recognized sprouting as a philosophical act.) After a few exchanges of " yes it is - no it isn't " while I scanned the label of the bread, I pointed out that the " raw " bread was made with an " exclusive baking process. " She pointed out that the bread was still raw, and I suggested that it can't be if the label says it's baked. She said that one of the other ones is raw then, although I've never seen or eaten raw bread anywhere. I thought they called that dough. :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2004 Report Share Posted August 29, 2004 In a message dated 8/29/04 6:10:14 PM Eastern Daylight Time, wapriceisright@... writes: Manna breads are in the freezer section of stores. The most likely to be 'raw' ones are simply sprouted grains and filtered water. They are quite disgusting, in my opinion. Kind of gooey when thawed (unless you toast them, but that would make them cooked, not raw). Overly sweet, too. I had such a traumatic experience eating the rye variety that, to this day, I practically gag when I even think about it! _____ Hi , I actually like rye Manna bread. However, I'm quite sure it's baked, and from what I remember, the label specifically states that it is baked at low temperature. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2004 Report Share Posted August 29, 2004 > Anyone ever eaten raw bread or seen it marketed? > > while I scanned the label of the bread, I pointed out that the > " raw " bread was made with an " exclusive baking process. " She pointed out that the bread was still raw, and I suggested that it can't be if the label says it's baked. She said that one of the other ones is raw then, although I've never seen or eaten raw bread anywhere. > I thought they called that dough. > :-) > LOL, Chris. There are a few products on the market that qualify as 'raw' to raw foodists. For example, some of the 'manna bread' varieties offered by Nature's Path. http://www.naturespath.com/products/ Manna breads are in the freezer section of stores. The most likely to be 'raw' ones are simply sprouted grains and filtered water. They are quite disgusting, in my opinion. Kind of gooey when thawed (unless you toast them, but that would make them cooked, not raw). Overly sweet, too. I had such a traumatic experience eating the rye variety that, to this day, I practically gag when I even think about it! See page 94 of NT for more information about this kind of bread. Whether or not the nutrients are altered due to the low heat of the 'baking' (sun, dehydrator, low oven) is unclear. Anne Wigmore, who was famous for her raw food, sprout-based diet, has recipes for several raw breads in her book 'Recipes for Longer Life.' She even teaches you how to make your own coconut oil! ~ Quote Link to comment Share on other sites More sharing options...
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