Friday, December 9, 2011

Insect Problem with Monsanto GM Corn

A new report released by the EPA reveals a critical problem with genetically modified (GM) Monsanto corn, also known as BT corn:
This August, healthy corn plants in Iowa fields started falling over, and it was found that their roots were damaged by insects called the corn rootworm. What is strange about this incident is that Monsanto GM corn was specifically engineered to kill the corn rootworm.
The EPA report confirmed that these rootworms started developing resistance to the GM corn, and that this has been detected in 4 states (Iowa, Minnesota, Illinois, and Nebraska) so far. Furthermore, they are suspected in 4 other states. The report also points out an “inadequate” monitoring system by Monsanto.
In earlier studies it had been suggested to grow non-GM corn next to GM corn, in order to prevent the development of resistance. It seems that the recommendation of an independent scientific panel to grow at least 50% of non-GM corn as a buffer has not been exactly implemented. Another problem seems to be the lack of an independent monitoring system - as the EPA has so far held Monsanto responsible for its own monitoring.

Tuesday, November 22, 2011

VEGAN MANNA BREAD STUFFING

Ingredients:
·         1 loaf sprouted Manna bread (SunSeed, Multigrain, Millet Rice or Whole Rye)
or:
·         1 loaf Manna Organics Bavarian Sourdough bread

·         1 cup chopped blanched carrots
·         1 ½ cups chopped onions
·         1 cup chopped celery
·         1 cup olive oil or Earth Balance spread
·         4 cups vegetable broth
·         1 tbs dried sage (fresh sage: use 6 leaves)
·         2 tbs Spike or other herbal seasoning
·         salt and pepper
·         sliced amonds, raisins, cranberries to taste. Soak for 1 hr in a little water before using.


Directions:
Cut bread into 1 inch cubes into a Pyrex pan. Preheat oven to 370 F.
Sautee the onions, celery and carrots. Add the sage, Spike, salt and pepper. Mix into the pyrex pan with the bread cubes. Now, add the soaked almonds, raisins and/or cranberries.
Add broth. You want the bread moist but not soggy.
Cover and bake for 30 min. at 370 F. Then remove cover and continue baking for approx. 30 minutes, until the top is crusty.



Happy Holidays from your Manna team!

Thursday, November 17, 2011

WHITE BREAD, BLOOD SUGAR SPIKES & ALTERNATIVES

The Glycemic Index is a numerical scale used to indicate how fast and how high a particular food can raise our blood sugar (blood glucose) level. Foods with a high Glycemic Index, like white bread, typically cause rapid spikes in blood sugar.
Highly processed white flour is missing the two most nutritious and fiber-rich parts of the seed: the outside bran layer and the germ. The more refined and processed a food is, the higher is its Glycemic Index, and the faster are sugars present in that food absorbed. What happens then is, when the blood sugar level is too high, the body reacts by pumping insulin from the pancreas into the system, which leads to a lower energy level after the initial sugar pike. This is why many people feel fatigue.
As a result of a diet of refined foods, many people end up malnourished, constipated, enervated and vulnerable to chronic illness.
Moreover, any bread made with flour can cause blood sugar level spikes, because when grains are ground into flour, the surface area upon which enzymes work increases, such that they quickly convert starch into glucose.  
This does not mean that one should not eat any bread anymore!
A very healthy alternative is Sprouted Bread: It is high in protein and fiber, low in carbohydrates and contains no added sugars – all of which makes it a low glycemic food, beneficial for diabetics and anyone trying to maintain a healthy body.
Sprouting grains and seeds before baking produces a living, nutrient-rich food similar to vegetables. Bread made from freshly sprouted grains does not contain any flour, but instead contains all of the fiber, bran, and full portions of the original vitamins and minerals - i.e. it contains approximately 100% of the nutrients that are diminished or removed from white bread: calcium, phosphorus, iron, magnesium, manganese, potassium, copper, thiamin, riboflavin, niacin and pantothenic acid.

Besides increasing the amounts of valuable nutrients and vitamins, the sprouting process also causes a natural change that makes the protein and carbohydrates easier for the body to use. In fact, sprouts are lower in carbohydrates and calories than the original grains from which they were sprouted.
If you haven’t done so yet – try our 100% organic, sprouted Manna Breads!

Friday, October 28, 2011

REPORT WARNS THAT GM CROPS ARE CAUSING SUPER WEEDS AMONG OTHER PROBLEMS

A group of 20 NGOs from India, South-east Asia, Africa and Latin America published the Global Citizens' Report on the State of GMOs with very interesting results:
The report finds that genetic engineering has failed in increasing the yields of food crops, and instead induced much higher usages of pesticides and chemicals, as well as the growth of ‘superweeds’.
The report states that when GM crops were first introduced about 20 years ago, it was claimed that they will be the solution to food security, climate change and soil erosion; however, according to the assessment this hasn’t happened and hunger instead reached new peaks.  It is further mentioned that only two GM traits have been developed on a larger scale (such as pest resistance) – while other benefits like drought resistance haven’t been notably addressed yet.
Furthermore, the report unveils that since the introduction of GM crops, the use of insecticides and herbicides has dramatically increased – whereas the development of genetically engineered crops was supposed to reduce the use of these chemicals.
Interestingly, i.e. in cotton fields in China where GM insect-resistant ‘Bt cotton’ is grown extensively, pest populations grew 12 times bigger as compared to 1997, requiring much more pesticide use - and have consequently offset any benefits from introducing Bt cotton. Similar results were found in India where Bt cotton is grown.
In Argentina and Brazil, soya farmers were assessed to be using double the amount of herbicides on GM plants versus conventional crops.
Most importantly and alarmingly, the report mentions that – particularly in the US – many weeds have started growing resistance to herbicides and pesticides that were specially developed for GM crops – which again has led to invasions of ‘superweeds’.   
Another problem yet to be addressed is the fact that GM crops are now being largely used for biofuels, and this in itself adds to food insecurity, since land is being taken away from growing food crops worldwide.

Friday, October 21, 2011

Natural vs. Organic - Consumers Misled

The Cornucopia Institute tested several breakfast cereals to compare natural vs. organic.
Organic foods are required to be produced without using any chemicals, pesticides or GMOs. Lately, organic food products found themselves competing with food labeled ‘natural’.  A lot of people believe that ‘natural’ still means that the product is free of pesticides and GMOs.
However:  The USDA found residues of organophosphate pesticides on crops such as corn, soy, wheat flour and oats - which are very common ingredients of breakfast cereals. In recent studies organophosphate pesticides have been linked to many developmental disorders in children.
These pesticides are not allowed in organic produce, but are very commonly used for ingredients of natural products. The word ‘natural’ is mainly being used by the industry for marketing purposes to confuse consumers.
The Cornucopia Institute has also tested cereals by leading natural brands for their GMO content and found that they contained high levels of genetically engineered ingredients (GMOs)!
To learn more about this watch the entire video here:

Thursday, October 20, 2011

SOURDOUGH BREAD

The history of "sourdough" goes way back, to over 4000 B.C.  For our Manna Organics Sourdough breads, we use ancient Bavarian (the most southern state in Germany) family recipes, to make our delicious and easily digestible breads. This is done with simple organic whole grain flour, filtered water, and plenty of time.

First we create a mixture of whole grain organic flour and water, and rest the dough in a warm and humid environment. Because any ambient air contains naturally occurring yeast spores and friendly bacteria, these get attracted by the water-flour paste, and begin to thrive on the nutritious mix. Over the course of days, they help ferment the dough. What happens during the sourdough fermentation process is a partial conversion of the sugars found in the starchy part of the grain, into lactic acid. Naturally occurring lactobacilli in our water & dough mix produce lactic and acetic acids – hence the unique and rich flavor of our sourdough breads. They also help with the rising of the breads, because the simple sugars in our organic whole flour get partially converted into carbon dioxide and ethanol, which help the bread rise and create the little pores.

Just before baking, we add our unique blend of simple organic bread spices, a pinch of untreated sea salt and, depending on the flavors, sprouted organic seeds and our own organic multigrain blend. We hand shape the loaves and bake them slowly to perfection.

In our breads you will never find dough relaxers, conditioners, added sugars, coloring, commercial yeast, baking powders or aids, or any other additives.

Have we awakened your appetite?

Buy a case of our Bavarian Style Sourdough Bread for only $3.00 per loaf (7 loaves in a case)!


Thursday, October 13, 2011

IS AGRICULTURE DESTROYING OUR PLANET?

Lately, global scientists have been addressing the issue of whether the world will be able to produce enough food without eradicating the environment – as agriculture is and has been destroying the environment tremendously.
The reasons are: Farmland and grazing land cover 40% of the earth and consume our resources heavily. Farming emits about 1/3 of all greenhouse gases caused by humans and exploits almost 3/4 of water that humans use.

Furthermore, a new study from the University of Minnesota extrapolates that food demand will double within the next 4 decades. The study suggests that in order to avoid food shortages huge investments could be made in countries where agriculture isn’t very efficient yet; water and fertilizers would need to be used more consciously; less food should be wasted, and less meat should be consumed – it is estimated that 40% of produce grown is fed to animals.
Unfortunately, as we don’t have an overall political mechanism to enforce or ‘dictate’ these necessities, the free global market has to do its best to regulate this imperative process of change. The market’s regulating mechanism is the price – i.e. price of land, seeds, and livestock – and that again determines the plans of farmers, according to economist Thomas Hertel from Purdue University.
Markets respond to scarcity in the following way:
Prices rise, farming becomes more profitable, inducing farmers to cultivate more food, ideally…
But what could also happen is that food could get so expensive that consumption could go down. That only time will show.
To read more about this issue check the following link:

Friday, October 7, 2011

Fall 2011 Manna Recipe Contest!

Dear Friends of Manna Bread:

Are you willing to share your favorite way of preparing Manna bread (sprouted or sourdough)?

Post your favorite recipe on our
Facebook wall!

Deadline: Monday, October 17, 2011 at noon CDT.

We are giving away one free case of 8 loaves (your choice of flavors --- CDN addresses get 8 free-loaf coupons instead). Randomly selected from all recipe entries.

EXTRA ENTRY: If you add a photo, your name will be entered twice.

We will post all recepies on our website after the contest is closed.

THANKS FOR SHARING :)

Your Manna Organics Team

Thursday, October 6, 2011

Economic Analysis on Profitability of Organic Farming

 
Recent research shows that organic farming is profitable and economically sound in the long-term - Read this informative article at ScienceDaily:
http://www.sciencedaily.com/releases/2011/09/110901093715.htm

Friday, September 30, 2011

Fall 2011 Manna Recipe Contest!

Dear Friends of Manna Bread:

Are you willing to share your favorite way of preparing Manna bread (sprouted or sourdough)?

Post your favorite recipe on our
Facebook wall!

Deadline: Monday, October 17, 2011 at noon CDT.

We are giving away one free case of 8 loaves (your choice of flavors --- CDN addresses get 8 free-loaf coupons instead). Randomly selected from all recipe entries.

EXTRA ENTRY: If you add a photo, your name will be entered twice.

We will post all recepies on our website after the contest is closed.

THANKS FOR SHARING :)

Your Manna Organics Team

DID YOU KNOW? MANNA ORGANICS IS A CERTIFIED GREEN BUSINESS!

Yes, indeed!  The City of Lisle – where our company is located at – audited our business and awarded us with their ‘Green by Choice - Sustainable Lisle Business’ award.


Most of our operations are sustainable, and most certainly are all of our products, which, as most of you know, are entirely organic.

These are some of the things we do to save (some) of our planet’s resources and energy:

We recycle significantly
We buy things in bulk as much as possible
We buy local as much as possible
We use energy saving bulbs
We turn lights off when not in use
We use low flow faucets and toilets
We (often) use tree free paper (made of sugarcane fiber)
We print only when necessary
We use reusable mugs, glasses, plates, napkins
We use green cleaning products where allowed
We use biodegradable/dissolvable packaging peanuts


Not only that - also our marketing efforts and direct ordering processes are geared towards saving our natural resources, as we essentially use electronic media.

Besides all of our green business processes and policies, we participate in a number of Green Fests across the country every year.

Wednesday, September 21, 2011

DO YOU KNOW THE BENEFITS OF FIGS?

Figs grow on the ficus tree (Ficus carica) and are native to the Middle East and the Mediterranean. Fig trees are known to be the first trees ever to be cultivated. Currently, California ranks third in the world in fig production after Turkey and Greece.
Nutrients in Figs:
Figs - both fresh and dried - are an extremely good source of natural sugars, minerals, vitamins and fiber. They contain good levels of potassium, calcium, magnesium, iron, copper, manganese, vitamin B1, vitamin B2 and vitamin B3.

- Figs are Good for Diabetic Patients
Many studies have shown that fig leaves have anti-diabetic properties, and that they reduce the amount of insulin needed by diabetics. Figs are rich in Potassium, too, which helps in controlling blood sugar.
- Figs for Blood Pressure
The Potassium in figs also helps to control blood pressure, thus helps in avoiding hypertension.

- Figs are Good for Preventing Heart Disease
Figs contain phenol, Omega-3 and Omega-8, which can help reduce heart disease. Studies have also shown the ability of fig leaves to lower the levels of triglycerides. Triglycerides are the major form of fat that the body produces and stores, and high levels of triglycerides can be linked to heart disease.

- Figs as a Laxative
Due to the high levels of fiber, figs promote a healthy bowel function. Syrup of figs is a well-known gentle laxative.

Have you tried our Fig Fennel Flax Manna Bread before?
You can order it directly on our website at http://mannaorganicbakery.com.

Friday, September 16, 2011

BENEFITS OF SPROUTS

There are many benefits of sprouting grains:
Ø  During the germinating process of grains, the starches that are in the endosperm convert into easily digestible natural complex sugars.

Ø  As some of the grain’s energy is used in this process, sprouts have fewer carbohydrates, thus less calories than the legume or grain in its whole form.

Ø  Phytic Acid and Enzyme Inhibitors are neutralized: Sprouts contain enzyme inhibitors, which are there to prevent the seed from germinating while in storage. These are neutralized while sprouting.

Ø  Phytic acid binds with calcium, magnesium, iron, copper, and zinc, which makes it very difficult for us to absorb these nutrients. It is also irritating to the digestive system. While grains, legumes or seeds are sprouting, the growing plant activates phytase, an enzyme that helps breaking the phytate bond, and dissolves phytic acid.

Ø  Sprouting also increases the grain’s vitamin C and A contents, the vitamin B content, in particular B2, B5 and B6, as well as the amount of carotene significantly.

Ø  In order to maintain strong and healthy, our body needs a balance of acid to alkaline food. Generally, there are too many acid forming foods in our diet. In particular grains and legumes are known to react acidic and need to be balanced with more alkaline foods, such as greens and fruits. While sprouting, grains and legumes become a more alkaline forming food, hence more beneficial to our health.

Ø  Furthermore, the amount of protein and minerals increases drastically whit the germinating process.


All our Manna Breads are hand crafted from sprouted whole organic grains.
You can order them online on our website at http://mannaorganicbakery.com.

Friday, September 9, 2011

BENEFITS OF CARROTS

Carrots are vegetables that provide a variety of nutrition to our bodies. They are known to be good sources of vitamin A, vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin K, biotin, fiber, calcium, potassium and thiamine.
Carrots can grow throughout the year, in almost all seasons. Most adults and children like carrots, second after potatoes.  Here are the most common health benefits of carrots:
1.    Prevent Cancer
Studies show that consumption of carrots can reduce the risk of cancer, in particular breast cancer, colon cancer and lung cancer.
2.    Improve Vision
Since carrots are very rich in vitamin A, and vitamin A is good for the eyes, they also improve the eyesight. A deficiency in vitamin A can cause night blindness.
3.    Prevent strokes and heart diseases
Many studies show that regular consumption of carrots reduces the risks of heart related diseases and strokes. Eating carrots frequently reduces blood cholesterol levels. These effects are mainly due to their high levels of carotenoids and soluble fiber.
4.    Nourish Skin
Carrot oil is known to be good for dry skin, as it makes the skin softer and firmer. Carrots have also cleansing effects on the liver, which in turn cleanses the skin from impurities caused by liver toxins.
5.     Help in Anti-aging
The beta-carotene in carrots functions as an antioxidant which helps in fighting cell damage in the body, and also aides in slowing down the aging of cells.
6.       Dental Health
Carrots can even function as natural abrasives, keeping teeth clean after a meal and they also stimulate gums.
Did you know that our Carrot Raisin Sprouted Manna Bread contains only 3 ingredients?

We shred organic carrots and add them together with organic raisins to the dough made of raw sprouted organic wheat kernels, then bake it into a delicious loaf at a low temperature for short time.
You can check all our Manna Breads on our website at: http://mannaorganicbakery.com/index.php

Sourdough Manna bread on sale for a limited time!

Manna Sourdough Sale - for a limited time! Get yours while it's on. A case of bread for only $21. Order now!

Thursday, September 8, 2011

European Court of Justice Ruled on Sept. 6, 2011:

Honey which has been contaminated with pollen from GMOs cannot be marketed as such, it needs prior approval. The European Court of Justice ruled that any food products which contain GMOs – intentional or not – have to undergo an approval process.
Beekeeper Karl Heinz Bablok from Bavaria had sued the state of Bavaria for damages, when in 2005 DNA traces and proteins of genetically modified maize MON-810 were found in his honey. The state of Bavaria grew genetically modified maize MON-810 for research purposes in 500 yards distance from Mr. Bablok’s beehives.
With this decision, the European Court of Justice considers honey cross-contaminated with pollen from GMOs to be a genetically modified food in the sense of European genetic engineering law.
Advocate General Bot had already expressed in February 2011, that even a minute trace of pollen from MON 810 maize in honey – though unintentional - would mean ‘that such honey must be the subject of authorization to be placed on the market’.

To read more you can check the following links:
http://www.trust.org/alertnet/news/eu-court-backs-german-beekeepers-in-gm-pollen-case
http://foodfreedom.wordpress.com/2011/09/06/eu-court-rules-on-gmo-contamination/

Friday, September 2, 2011

Benefits of Organic Farming and Food

There are numerous benefits of organic foods, just to name a few:
The word organic refers to the way agricultural products are grown and processed.
Organic food is produced (grown, stored, processed, packaged and shipped) without adding any synthetic chemical inputs (such as pesticides, antibiotics, fertilizers,
food additives, among others), with no genetically modified foods organisms, no irradiation, and no use of sewage.
Organic farmers who grow organic produce focus on sustainable agriculture, such as using renewable resources, and by eliminating polluting chemicals and nitrogen leaching they support the preservation of soil and water and biodiversity.
This is particularly important as soil is the foundation of our food chain; moreover, the diminishing of a large variety of species (biodiversity) is one of our most vital ecological concerns today.
As of 2002, the U.S. Department of Agriculture (USDA) developed national standards and started the National Organic Program http://www.ams.usda.gov/AMSv1.0/nop for organic food production and handling.
USDA Organic labeling is broken down into 4 subcategories.
  • 100% Organic (contains 100% organic ingredients. E.g. a piece of fruit)
  • Organic (Contains 95% or more organic ingredients)
  • Made With Organic Ingredients (70% or more organic ingredients)
  • < 70% Organic Ingredients ( < 70% organic ingredients)
All Manna Organics products contain between 95% and 100% organic and are therefore certified "Organic" by Quality Assurance International (QAI), which means that an organic certification organization, accredited by the United States Department of Agriculture, has validated that products labeled as "organic" meet the defined organic standards.

We believe that organic food is better, tastier and healthier than non organic food, as one is not exposed to detrimental substances such as pesticides, herbicides, antibiotics, and growth hormones.  Organic food is usually fresher since it does not contain any preservatives.
Besides its health benefits, there is various research conducted by institutes and universities worldwide showing that the nutritional value in organic food is generally higher than in non-organic foods. For more details one can read the following article at:

Monday, August 22, 2011

Welcome to the new Manna Blog!

Dear Friends, happy Monday!
Today, we are baking our delicious, wheat free sprouted rye bread. It has two ingredients, one of which is filtered water. Amazing! Have you ever tried it? Makes great croutons for soups, or spread some of the new Earth Balance Coconut spread on a toasted slice - yummy!

Have fun this week and live well.

Your Manna team