Is manna the same as bread?

Manna Bread is made from sprouted grains. The sprouts are ground, shaped into loaves and cooked at a low temperature. And unlike mainstream breads, Manna Bread doesn't have salt, sugar, yeast, or gluten. The result is a flourless, cake-like bread 1 that is nutrient dense and easy to digest.

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Posted by Edna B. Wilson on 24th Feb 2015

What is Manna Bread?

Before talking about bread, let’s start with just the word ‘manna’. Although ‘manna’ has taken on several meanings since its origin, dictionaries still refer to manna as ‘the miraculous food which sustained the Israelites in the wilderness.’ Other meanings, derived from its original definition, include ‘an unexpected gift’ and ‘any spiritual or divine nourishment.’ Although today’s Manna Bread is not quite the same as the bread Moses created centuries ago for the Hebrews, it is made from an old scripture recipe. Manna Bread is made from sprouted grains. The sprouts are ground, shaped into loaves and cooked at a low temperature. And unlike mainstream breads, Manna Bread doesn’t have salt, sugar, yeast, or gluten. The result is a flourless, cake-like bread 1 that is nutrient dense and easy to digest.

Organic Sprouted Bread

Making your own bread is the best option; it’s healthier for you and often tastes better. If you feel like experimenting, try sprouted bread. The main difference in using sprouted grains versus flour is that enzymes convert starches into sugars 2 during the sprouting process. The varieties of organic sprouted bread are limited only by your taste buds and preferences. The bread is dense and naturally sweet. If you aren’t keen on baking your own organic sprouted bread, Manna Bread is a great alternative. It offers the flavor and nutrition of homemade sprouted grain bread, but without the hassle. I love it served as toast with a little butter on top.

Gluten-free Bread

Research shows that gluten sensitivity can be genetic and also correlates with liver function. People with celiac disease that are highly allergic to gluten, a protein found in many grains, must eliminate all food with wheat, rye and barley. Gluten consumption has also been linked to several conditions including:

Rheumatoid arthritis

Multiple sclerosis

Parkinson’s disease

Autism

Osteoporosis

Diabetes

Anemia

Although a gluten-free diet sounds limiting, it can be quite liberating for many people. Many organic gluten-free types of bread and pasta as well as fresh fruits and vegetables can add a variety flavors and texture to your diet 3. Other options include potato, millet, amaranth, soy, buckwheat, sorghum, and bean or nut flours. Not everyone with a gluten sensitivity has celiac or has to give up wheat, however. In some cases, switching to sprouted grains can break down the gluten to a level that people with a mild sensitivity can handle. Manna Bread and other organic sprouted grain breads are a smart option for individuals who can handle a little gluten, but may have a sensitivity to the protein.

References:

1. http://www.evolvingwellness.com/essay/review-manna-organic-sprouted-bread

2. http://www.motherearthnews.com/real-food/sprouted-grains-zmrz12djzmar.aspx#axzz3PwyrgJZo

3. http://glutenfreebread.us/more-info.php

Information provided in this communication is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided is not a substitute for medical or professional care, and you should not use the information in place of a visit, call consultation or the advice of your physician or other healthcare provider. Wise Choice Marketing Inc is not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through Wise Choice Marketing Inc.

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What is manna scientifically?

Some authors considered the manna to be a desert lichen, Lecanora esculenta Nees, while others connected it with desert shrubs of the genus Tamarix and considered it to be either a physiological secretion of the plant, or its sap flowing from the wounds caused by insects.

nature.com - The Biblical Manna | Nature

THERE has always existed among scientific workers a wide divergence of opinion as to the true nature and origin of the manna, believed to have fallen from heaven to provide food for the Israelites in the Sinai desert during the Exodus from Egypt. Some authors considered the manna to be a desert lichen, Lecanora esculenta Nees, while others connected it with desert shrubs of the genus Tamarix and considered it to be either a physiological secretion of the plant, or its sap flowing from the wounds caused by insects. In order to solve this problem, the Hebrew University in Jerusalem organised in 1927 a small expedition to the Sinai Peninsula, and the leaders of that expedition, Dr. F. S. Bodenheimer and Dr. 0. Theodor, have just published avery interesting account of their investigations.

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