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Questions for Dr. Kennedy
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Ezekiel Bread
Posted by: JR
Date: November 2, 2005 7:18 PM

I came across a recipe for making Ezekiel bread. For your readers that havent heard of it, Ezekiel, as the story goes, lived on just this bread and water for 390 days. It is made with flour from a combination of grains and beans, water, honey, yeast, and olive oil. According from what I've read, its more cake-like in texture than bread-like, and it supposed to be nutritionally complete, especially fiber-wise. I do not want to fast on this bread and water alone, but I would like to use it as a meal replacement; something I could just cut off a slice, with maybe a piece of fruit, and be on my way. As I researched this further, I read it's better to use sprouted grains and beans. I'm a little confused on why sprouted would be better. Wouldn't the heat of cooking kill off the added nutrition brought on by sprouting? I would like your opinion on Ezekiel bread in general, and what would be the healthiest way to prepare, if at all.

RE: Ezekiel Bread
Posted by: Ron Kennedy, M.D.,
Date: November 2, 2005 7:36 PM

There is no doubt that Ezekiel is great bread, perhaps the best anywhere. It is certainly a good choice of food-on-the-go, however I do not recommend limiting oneself to any particular source or nutrition. Variety is the best assurance a person has of complete nutrition, but of course not a variety of fast-foods. I am surprised that you have the recipe for Ezekiel; I assumed it was a proprietary formula. All this must be tempered with the knowledge that many people are intolerant to certain grains. The best way to determine which grains is Electrodermal Screening in the hands of a skilled practitioner. It is true that enzymes are destroyed at 117 degrees Fahrenheit, but the rest of the sprout is perserved reasonably well. I presume you know Ezekiel can be purchased at most natural foods stores. One finds it refrigerated.



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