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