HEALTH BENEFITS OF WALNUTS

Walnuts look very similar to the brain and carry a variety of benefits for us:

Walnuts are high in vitamin B, vitamin E, magnesium and antioxidants and are also rich in fiber. They are one of the best vegetarian sources of protein.

Furthermore, they are good:

-       for a healthy heart, as the healthy fats in walnuts improve artery functions and help our circulatory system

-       for our brain because of the high level of omega-3 fatty acids found in them

-       as a mood alleviator, again due to the omega-3 fatty acids

-       for preventing gallstones, as studies show

-       for our bones: walnuts have anti-inflammatory qualities which support the body in having strong bones. 

-       against insomnia: walnuts are a natural source of the hormone melatonin, which helps with falling asleep

These are just some of the health benefits walnuts have among others.

Our Banana Walnut Hemp Sprouted bread has lots of healthy, organic walnuts in it & is rich in Omega-3 and Omega-6 fatty acids!

Order it online at our webstore:
http://www.mannaorganicbakery.com/ver.php/mod/producto/item/8/categoria/3/Banana%20Walnut%20Hemp

Orders Shipped with Dry Ice - Now Available:

We now have a distributor who ships our sprouted Manna breads & our Gluten-free breads on dry ice to your home! When you order from this distributor - Wise Choice Market - the breads arrive at your home frozen! You can order directly from here: 

Wise Choice Market http://www.wisechoicemarket.com/organic-sprouted-manna-bread

BENEFITS OF QUINOA – A GLUTEN-FREE ALTERNATIVE

Quinoa has many great benefits: It is very rich in fiber and magnesium, which protects against hypertension; it is also a great source of riboflavin; furthermore, it is used as an antiseptic in South America. Consequently it is known to be a ‘super-food’. I.e., compared to white rice, a standard serving of quinoa has twice as much protein and eight times as much fiber. Besides these health benefits, it is also Gluten-free, which makes it a great alternative for people who have to avoid Gluten.

Since some people believe that it tastes a little plain, some restaurant chefs use a secret trick and toast it first, which gives it a wonderful nutty, rich flavor. Their recommendation is to spread the quinoa on a tray and place it in a 350-degree oven for 8-10 minutes, until it’s golden brown. Then cook it according to the instructions.

Quinoa is also known to be slightly alkaline-forming, which is another health benefit.

RESEARCH: BANANAS COULD BECOME AN INGREDIENT IN GLUTEN-FREE PASTA

Researchers in Brazil tested pasta made from green banana, and according to their research this pasta was better accepted in flavor, aroma, texture, e.g., than regular whole wheat pasta. The results did not only come from consumers who cannot eat Gluten, but also from non-celiac consumers.

The researchers also remarked that pasta made from green banana is high in nutrition, and also utilizes a raw material, which at present has little commercial value. The commercialization of this product could bring about new opportunities for banana farmers, and also for pasta producers. Moreover, consumers would enjoy tasty Gluten-free pasta, which is nutritious and available at lower cost.

Source:J Acad Nutr Diet. July 2012

NATIONAL FRENCH FRY DAY – CAN FRIES BE HEALTHY?

Yes, it is true: July 13 is National French Fry Day!

Most people love French fries. However, there are studies showing that French fries in particular - and other potato products in general – affect weight gain directly. Many years ago a serving of French fries only contributed about 210 calories to our diet; today it is almost 3 times more (ref:  New York City Department of Health).

Another reason why they are not really healthy is because French fries have high sodium and fat levels, especially high levels of trans fats.

By the way: ‘French Fries’ are not really French – they are Belgian! Thanks to Thomas Jefferson, who used to serve them at White House dinners calling them “potatoes, fried in the French manner”, we call them French Fries here in the US.

Nevertheless: Happy National French Fry Day & Happy FRI-DAY J

You can also read the following article at:

http://www.huffingtonpost.com/2012/07/12/national-french-fry-day-healthy_n_1669717.html?utm_hp_ref=healthy-living

SAFE LUNCH BOXES FOR YOUR CHILD

For those of us who are looking for a safe lunchbox for our children, and are concerned about exposure to toxins such as bisphenol A (BPA) – there’s a solution:

EasyLunchboxes offers BPA-free food containers and cooler bags; these are excellent for school lunches, family trips as well as field trips! The food containers are custom designed and divided into compartments: they have a large compartment for sandwiches, and two smaller compartments for fruit, dessert and side dishes. The containers are very convenient as one single lid covers all compartments. One doesn’t need to keep looking for the right size lids, containers or bags.

The most important thing is that all their products are BPA-free.

Not long ago they were rated the #1 best seller in Amazon.com’s lunch boxes category – you can check them out & also buy them from:

www.amzn.to/EasyLunchboxesStore

POSSIBLE NUTRITIONAL DEFICIENCIES IN CELIAC DISEASE

Individuals with celiac disease may be faced with nutritional deficiencies due to a reduced intake and low absorption of nutrients.

Particularly in the case of a damaged small intestine, certain nutrients cannot be absorbed sufficiently. Some people with celiac disease also have lactose intolerance; consequently they have a decreased intake of those nutrients, which are usually available in dairy products (i.e. calcium, magnesium, Vitamin D).

Vitamins and minerals which could be absorbed poorly by people with celiac disease, along with their gluten-free and vegetarian sources, include:

Vitamins and Minerals:                 Food Sources:

Thiamin                                               Sunflower seeds, black beans, green peas, lentils

Riboflavin                                            Mushrooms, cooked spinach, soybeans

Niacin                                                  Avocados, mushrooms, broccoli

Folate                                                  Green leafy vegetables (spinach, romaine lettuce, turnip greens), asparagus, lentils, beets, broccoli

Iron                                                      Lentils, soybeans, tofu

Calcium                                               Green leafy vegetables (spinach, turnip greens, collard greens), almonds, sesame seeds, seaweed

Vitamin D                                            Foods fortified with vitamin D derived from torula yeast, mushrooms

Magnesium                                         Green leafy vegetables (spinach, Swiss chard), pumpkin seeds, sunflower seeds, black beans

Vitamin B12                                        Nori seaweed, Spirulina algae

Vitamin A                                            Green leafy vegetables (spinach, turnip greens), sweet potato, carrots, red bell peppers

Vitamin E                                            Green leafy vegetables (spinach, mustard greens, turnip greens), sunflower seeds, almonds, hazelnuts

Vitamin K                                            Green leafy vegetables (kale, spinach, Swiss chard, collard greens), broccoli, Brussels sprouts

Source: Gluten Intolerance Group (GIG), Education Bulletin

We have launched our new single ingredient store at http://www.mannaorganicbakery.com/new_manna/ver.php/mod/catalogo/categoria/15/Single%20Ingredients ! You can choose from 30 different organic ingredients.


All single ingredients are currently on sale. You can save 10% if you order now:

http://www.mannaorganicbakery.com/new_manna/ver.php/mod/catalogo/categoria/15/Single%20Ingredients 


Happy Friday to everyone! And have a wonderful Memorial Day weekend! :)


Your Manna Organics Team

Himalayan Pink Salt – Health Benefits

Himalayan pink salt is also known as ‘white gold’ in the Himalayas. It is very precious since it contains the same 84 natural minerals and elements, which we have in our human bodies.

Himalayan pink salt is very pure and free of toxins, pollutants and chemicals, as it has been untouched – formed over 250 million years within the earth.

Some of its abundant health benefits are:

·         promotes a stable pH balance in the cells, especially in the brain

·         its Calcium content strengthens bones, and  reduces the risk rheumatism and arthritis

·         helps in balancing blood sugar

·         supports the respiratory system

·         increases nutrient absorption within intestinal tract

·         lessens muscle cramps

We are now selling Himalayan pink salt in our single ingredient store at
www.mannaorganicbakery.com/new_manna/ver.php/mod/catalogo/categoria/15/Single%20Ingredients – for 20% off!

We also use Himalayan pink salt for our newly launched Gluten Free breads.

To read more about the health benefits of Himalayan pink salt:

http://www.naturalnews.com/028724_Himalayan_salt_sea.html

HEALTHY HOSPITAL FOOD - FAUQUIER HOSPITAL

The Fauquier Hospital in Warrenton, Virginia, has a cafeteria called “Bistro on the Hill”, which attracts not only patients, but also lots of healthy seniors from the area, who come to dine there twice a week and enjoy the wonderful view & music along with the great food.

Fauquier Hospital is one of a dozen hospitals in the U.S. that applies ‘patient-centered care’ and pays great emphasis on the quality of food. These hospitals follow a new approach with strict standards, besides the medical needs of patients. I.e. they believe that food is nurturing and healing, too.

The hospital has a ‘culinary healing garden’ outside - with a view on Virginia’s beautiful countryside - where they grow greens, lettuce, herbs, tomatoes and strawberries – all organic and untreated. Produce, which they cannot grow in the garden, they aim at buying locally.

The chefs’ goal is to make wholesome food, which doesn’t cause any harm to the body. They don’t use any food additives or preservatives; all meals are cooked to order by patient; the bistro staff goes and takes orders from each patient in person. This helps in finding out daily what specific needs a patient has, and also supports patients psychologically.

Besides patients, a lot of seniors from the area come to dine frequently and enjoy the bistro’s ‘senior nights’. So it’s a win-win for many parties.

To read more see the following article:

http://www.npr.org/blogs/thesalt/2012/05/09/152355829/hospital-food-so-fresh-even-the-healthy-come-to-dine?sc=17&f=1001

0N THE FUTURE OF FOOD – SPEECH BY HRH THE PRINCE OF WALES

On May 4, 2011, His Royal Highness the Prince of Wales gave the keynote speech to the ‘Future of Food Conference’ at Georgetown University, Washington, D.C. His speech has been published as an essay by Rodale Books.

In his speech His Royal Highness Prince Charles analyzes elaborately the current state and future of agriculture and food production – discussing the many evident threats and challenges they are facing – and he also addresses the issue of reaching the maxim of sustainability.

Some of the challenges for food security he addresses in his speech are:
- Scarcity of land: We lose a lot of land to development every year. Prince Charles gives the example that in the USA “1 acre is lost to development every minute of every day”. Adding vast population growth in countries like India or China to the picture - in the future it will become a greater and greater challenge to find land which can be used for housing, as well as agriculture and livestock.

- Global Soil erosion: Every year 22 thousand square miles of land turns into desert; as an example, he states that in the USA soil is washed away 10 times faster than the Earth’s capacity of replenishing soil; the same is happening in India and China even much faster.

- Water depletion: in the USA alone, 1/5^th of grain production needs irrigation; 1lb of beef production uses up 2,000 gallons of water. Prince Charles mentions that the Ogallala Aquifer alone looses 1.3 trillion gallons of water, and that rainfall cannot keep up with replenishing it. He also says that only 5% of water in the world is fresh, and that nearly all of it – except for Lake Baikal - is used up by humans for agriculture. This is set against estimates that we will need 45% more water by 2030 than we need today.

 His Royal Highness Prince Charles points out that we need to reach a sustainable state of agriculture. He defines a sustainable food production system as “a form of agriculture that does not exceed the carrying capacity of its local ecosystem and which recognizes that the soil is planet’s most vital renewable resource.”

If you would like to read more of HRH Prince Charles’ speech, you can also find it here:

http://www.princeofwales.gov.uk/speechesandarticles/a_speech_by_hrh_the_prince_of_wales_to_the_future_for_food_c_848967946.html

Or, you can buy the book from Rodale Books.

BENEFITS OF WHOLE GRAINS

As many of us may now, there are numerous health benefits of whole grains. Diets rich in whole grains are known for helping in weight loss as well. Whole grain foods comprise of the complete grain seed, including its bran and its germ.

Nutritional benefits: Whole grains are rich in antioxidants, which fight diseases, as well as vitamins, and minerals. Whole grains are high in fiber, thus, they support the regulation of our digestive system. Furthermore, they contain 10%-15% protein and phytochemicals.

Weight loss: Whole grains are more filling, consequently they help us eating less and can help lose weight. Studies show that people who regularly include whole grains in their diet have a lower risk of obesity as well as lower cholesterol levels.

Health benefits: Multiple research projects have also shown that consumption of whole grains reduces the risk of heart disease, strokes, and also the risks of diabetes and cancer, just to name a few.

Examples of whole grains are:

Whole wheat

Whole rye

Brown rice

Wild rice

Whole oats

Do you know that all our breads are made of organic whole grains (sprouted), or organic whole flour!

You can buy our products here:

http://mannaorganicbakery.com/ver.php?mod=categories_product_catalog

To read more about whole grains and weight loss:

http://www.wholegrainscouncil.org/whole-grains-101/health-studies-on-whole-grains

http://www.webmd.com/diet/features/5-easy-ways-to-lose-weight-and-improve-your-health?page=2

France Renewed Ban On Monsanto's GMO Maize

France is still concerned about the cultivation of MON810,  Monsanto's genetically modified maize crop, and started a new temporary ban on  MON810 maize - even though an earlier moratorium was anulled by France's highest court late last year.

The French governmet believes that GMOs pose "significant risks for the environment", which multiple recent scientific studies show. That's why it asked the European Commission last month to discontinue the authorization to sow genetically modified maize within the EU.


To read more check the following article:
http://www.reuters.com/article/2012/03/16/us-france-gmo-idUSBRE82F16I20120316

Alarming Report: Monsanto's Herbicide ‘Roundup’ Believed To Be Danger For Global Food Supply

According to a new research report, published in the journal Current Microbiology, the active ingredient glyphosate in Monsanto's infamous herbicide ‘Roundup’ is altering and destroying the micro biodiversity of the soil – thereby threatening the sustainability of the globe’s food supply. It compromises the health of the soil, on which all life depends.

More and more scientific evidence shows that glyphosate not only biodegrades slowly, but also goes down through the topsoil and accumulates in the groundwater, which is our source for drinking water. Glyphosate is also found in almost all air and rain samples collected in the US.

Microorganisms are known to be essential for the health of raw and fermented foods. But they are actually responsible for much more than that:  “Microorganisms participate quite literally at the root of the nitrogen, phosphate, oxygen and carbon cycles, and are therefore indispensable for the health of the entire biosphere. Astoundingly,…these soil microorganisms represent about 50 percent of the total biodiversity in terms of numbers of species.”

Using Roundup and compromising the health of fungi and the mycelium, in particular, is anticipated to cause severe harm to our planet: According to major mycologists,  mycelium are regarded to actually act as a 'network' within the biosphere, and all organisms on earth depend on this mechanism.

Despite all this scientific evidence, the USDA has not taken any action yet to stop this incredible threat posed on the ecological stability of our planet and food supply.

To Learn more read the following article: http://www.naturalnews.com/035221_Roundup_soil_health_food_supply.html#ixzz1pISzBYmk

Bread Cartoon on Sesame Street

Don't miss watching this very cute and memorable bread cartoon! Enjoy  :)

http://www.youtube.com/watch?v=Sx6aRfYj1PI

Happy weekend to everyone!

Your Manna Organics Team

WHY ARE OMEGA-3 FATTY ACIDS SO VERY ESSENTIAL?

Omega-3 is a group of essential fatty acids, which cannot be made by the body itself. The 3 main forms of omega-3 are ALA (alpha-linolenic acid), EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).  They are also known as polyunsaturated fatty acids.

Omega-3 fatty acids play a fundamental role in brain function, as well as normal growth and development. They are structural components of cells of our central nervous system, that’s why they are essential nutrients for the development of our brain.

Also, a variety of research shows that omega-3 fatty acids reduce inflammation. The National Institute of Health’s website, Medline Plus states that “Omega-3 fatty acids reduce pain and swelling.” Furthermore, omega-3 fatty acids are known for lowering the risk of chronic diseases such as heart disease, cancer, asthma and arthritis, and for helping with depression/bipolar disorders and ADHD.

It is recommended to add at least 0.5 g of uncooked ALA to your diet daily. This can be done by taking:

ü  1 tsp ground flaxseeds

ü  1/4 tsp of flaxseed oil

ü  1/5 oz English walnuts (3 halves)

ü  1 tsp of canola oil

Hemp seeds, pumpkin seeds and sesame seeds are also good sources of ALA. Other foods that can add to your intake of ALA are leafy green vegetables such as broccoli or cabbage.

ü  Do you know that our Fig Fennel Flax Sprouted Manna Bread contains 0.33 g of ALA Omega 3 per serving? That is 25% of the daily recommended value of 1.3g for ALA!

ü  Our Banana Walnut Hemp Sprouted Manna Bread contains 0.4 g of ALA Omega 3 per serving - 30% of the daily recommended value for ALA!

ü  At the top of the list stands our Bavarian Style Multigrain Flax Sourdough Bread with impressive 0.8 g of ALA Omega 3 per serving!!

Try our:

Fig Fennel Flax Manna Bread,

Banana Walnut Hemp Sprouted Manna Bread, or

Bavarian Multigrain Flax Sourdough Bread!

Buy now online:

http://mannaorganicbakery.com/ver.php?mod=categories_product_catalog

NEW ORGANIC TRAIL MIX by MANNA ORGANICS

Launching our new ORGANIC TRAIL MIX (RAW - ORGANIC - GLUTEN FREE - NO SWEETENERS OR SALT ADDED)!
Buy a box of 4 bags for $24.00 + get 1 free!

Buy now: http://mannaorganicbakery.com/ver.php?mod=product_catalog&categoria=12

GREAT BENEFITS OF NUTS

Researchers established in multiple studies over the years that people who eat nuts regularly have lower risks of heart disease.

Nuts are one of the best plant sources of protein. Not only are they are rich in fiber, but also in phytonutrients and antioxidants, such as Vitamin E and selenium. Furthermore, nuts are high in plant sterols and fat – but mainly monounsaturated and polyunsaturated fats. These fats are known for lowering unhealthy LDL cholesterol levels just as prescription drugs can.

Research also shows that – besides lowering cholesterol levels - nuts are able to boost eyesight and lower blood pressure. And even though nuts are high in fat and calories, they are able to help lose weight by filling us up with fiber, fat, and proteins.

Moreover, in 2003, the FDA approved the following health claim for 7 kinds of nuts (almonds, hazelnuts, peanuts, pecans, some pine nuts, pistachios and walnuts):

"Scientific evidence suggests but does not prove that eating 1.5 oz per day of most nuts as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease."

The following are examples of nutritional benefits of some nuts (per ounce):

Cashews (155 cal, 12g fat, 5 g protein)
Cashews are a good source of magnesium, a mineral many people are deficient in, and which helps improve blood-sugar sensitivity.

Almonds (167 cal, 15 g fat, 6 g protein)
Almonds can boost digestion by providing fuel for beneficial probiotic bacteria in the intestines. They also contain leucine, an amino acid that helps build muscle, which makes almonds an ideal after-exercise snack.

Hazelnuts (176 cal, 17 g fat, 4 g protein)
Hazelnuts are high in fiber, which helps keep us feeling full. Also, they contain copper, which is a key mineral for producing red blood cells and maintaining healthy bones and nerves. The light-brown skin contains most of the antioxidants, thus it is better not to buy them blanched or peeled.

Have you tried our new Organic Trail Mix (Raw) yet?
A box of 4 bags for only $ 24.00 USD plus 1 extra bag for free!

Buy now at:

http://mannaorganicbakery.com/ver.php?mod=product_catalog&categoria=12  

And, last but not least: Nuts are very practical!

• You can carry them along with you anywhere you go!

• There is no need of special containers or boxes.

• They have long shelf life. Unlike fruits and vegetables, nuts are don’t perish quickly!

• You can enjoy them wherever & whenever you like! No worries about preparation!