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!

Gifts I would Give...

To all our friends - A beautiful Christmas letter: 'Gifts I would give'

HAPPY HOLIDAYS EVERYONE!

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.

To read more check the following article: http://motherjones.com/tom-philpott/2011/12/superinsects-monsanto-corn-epa

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!

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!

Order now at www.mannaorganicbakery.com/ver.php?mod=categories_product_catalog

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.

To read more check the following article: http://www.guardian.co.uk/environment/2011/oct/19/gm-crops-insecurity-superweeds-pesticides?newsfeed=true