|Q:||How much does each Essene Health Bread loaf weigh?|
|A:||On average, each loaf weighs between 380 and 410 grams. This bread is a thick, dense bread, where a little goes a long way.|
|Q:||What is the difference between Essene Health Bread and Manna bread?
|A:||Essene Health Bread is open-baked (all sides uncovered except the bottom),
the temperature of the oven doesn't exceed 200 degrees, each loaf is hand-created, and Essene Health Bread is totally flourless.|
|Q:||Does Essene Health Bread contain gluten?|
|A:||This question is controversial. Technically, sprouted grains do contain small amounts of gluten, BUT,
sprouting activates the enzymes that start to break down the gluten protein, which is good for those who suffer intolerances to gluten.
And because the protein is predigested, sprouted breads are easier to digest and are usually well tolerated by most people.
So most gluten-sensitive people can enjoy sprouted bread. In fact, I have customers who are celiac, IBS, and cancer patients,
in which my bread is the only bread they can tolerate.
According to the www.dadamo.com website, they state that Wheat Essene Bread contains NO gluten.
And because everyone is different, only by trying Essene Health Bread will you really know if your digestive tract can tolerate it.|
Nutritionist Dr. Jeffery Bland quotes:
"Sprouting leads to the synthesis of new protein from building blocks of starch, sugars and fats within the germinating seed. Seeds undergo and increase in all amino acids including the essential amino acids after germination. If large amounts of dried sprouts are used in flour, it would be possible to obtain the essential amino acid requirements solely from sprouts."
”Gluten, a sticky, difficult to digest wheat protein, breaks down during germination.Complex starches simplify into sugars producing as a byproduct maltose. Maltose gives sprout bread its amazing natural sweetness . Enzyme levels elevate dramatically in the first few days of sprouting. For this reason, sprouted bread is easier to digest.”
”Sprout bread has 3-4 times the fibre, heightened B vitamin content to that of most stoneground wholegrain bread and is 400% higher in moisture. This means that sprout bread does not stick around. Unlike white flour products that have little or no fibre and stick like glue to the intestinal walls, the combination of high moisture and high fibre keeps sprout bread moving through like an intestinal broom.”