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A Yankee Albertan
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Posted: Fri Jun 20th, 2008 13:20 |
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EZEKIEL BREAD - WRITTEN & VERBAL CONFIRMATION- NO VIT-D
Follow up to questions posted
I realize this is not a question but rather a reply to a few who have asked about
my inquiry as to whether or not Ezekiel bread contains any Vit-D
Having spoken with the company I received the following written reply:
Dear Mr. Philip Wylie,
Thank you for contacting us at Food For Life. In response to your question Food For Life does not add any vitamin D to any of our products, nor are any of the ingredients fortified with Vitamin D by our suppliers. If you have any further questions please feel free to us.
Thank you for your interest in our products!
Misty Orr
Sales and Marketing Assistant
FOOD FOR LIFE BAKING CO., INC.
Phone# (951)-279-5090 ext. 16
Fax# (951)-279-1784
misty@foodforlife.com
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JRFoutin
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Posted: Fri Jun 20th, 2008 18:35 |
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Good work. Also, don't forget all the other details with any bread product. Whole grains surrounded by folates, flax, sugars and problem oils sort of lose their whole grain "goodness" factor  .
I like to notice how fast bread gets moldy too. If a brand typically gets moldy in a matter of days, then that's something I don't want to eat.
As a general rule of thumb, I look for D in all products, but for bread I always double check for added folates, sugars and oils (which can contain D that isn't declared). Sometimes soy flour or other filler is added to some breads too, and even flax (D that isn't declared), so watch for all ingredients on your labels.
Meg has posted:
The correct diet to maximize health is a controversial topic. Beyond avoiding the foods we know to be a problem (FOODS TO AVOID), everyone should do their own research and decide for themselves what seems right to them.
MP food choices simplified
This is a good list to keep with you when you shop, or until you remember it without having to look at the list (easy to remember after a while).
Best to you Philip--Janet
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markt9452
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Posted: Fri Jun 20th, 2008 20:52 |
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"In response to your question Food For Life does not add any vitamin D to any of our products, nor are any of the ingredients fortified with Vitamin D by our suppliers. "
I don't believe this is true in Canada as all wheat flour is supplemented by law. I have also written and phoned the company and did not receive a response.
I think it is entirely possible that the California contact may not be aware of this as many organic manufacturers are not.
mt
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markt9452
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Posted: Fri Jun 20th, 2008 23:45 |
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I just got back from the grocery store.
The only food for life product that I can find that has a country of origin or "made in ...." says Made in Canada. Most of the products do not state a country of origin. All products including the "made in Canada product" have the Corona California address on the label.
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JRFoutin
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Posted: Sat Jun 21st, 2008 18:39 |
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The main value of this thread is that bread seems to be a constant in many diets, even low carb or low glycemic diets (note difference between meaning of "low" and "no" ). If bread alone could cure people, it would have happened a long time ago, so it is simply an auxillary consideration to the primary MP.
To my statement about mold, Julia pointed out that moldy bread probably doesn't have added preservatives, so she is inclined to not make mold a determination for her needs. Many can appreciate that strategy so I thought it should be mentioned on this thread.
My perspective can be clarified that it came from making my own bread with simple, few, but carefully chosen ingredients. This results in bread that doesn't mold fast and has no added preservatives. Capitalizing on existing resistance to corruption seems to work in this instance, so that is another strategy to consider.
Like Meg said, "everyone should do their own research and decide for themselves what seems right to them".
While learning for myself, I've found that the number of ingredients listed on any label is a clue, too. Long lists of ingredients generally spells out problems. Shorter ingredient lists is not a guarantee of anything (eggs have one ingredient... or for those on the MP, a yolk and egg white that are separated for use--LOL), but fewer ingredients are generally less problematic than long lists. It also mean I make more decisions for whole and fresh products, and combine/prepare more at home.
As consumers, it is important to know the laws and regulations too, as well as market trends. Glad to see someone is keeping an eye on national levels and laws for details that impact entire countries.
Best to all--Janet
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12/99:Sarc, 9/00:noPred, Mar05:no-D+lo-lght+NoIRs, 8/09/05 began MP. MP ph3 yr3 and getting better every day.
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markt9452
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Posted: Sat Jun 21st, 2008 20:03 |
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I've been burned so many times now buying food in Canada that nothing surprises me anymore.
I have a bag of Organic flour in my cupboard that has 0% Vitamin A, C and Calcium - and no folate or D listed on the label. It is D fortified though - this was confirmed by a couple of phone calls in which the manufacturer initially did not know about this.
I found it interesting that rather than saying "There is no supplementary vitamin D in our food products - period" - They are instead saying "we haven't added any nor have our suppliers". There is a difference.
My experience with D in Canada is that there is less correlation to low amounts of vitamin A in the food and supplemented D. Just because the A is low doesn't mean the D is low.
I have yet to find a single Canadian food product that contains wheat flour that hasn't been fortified - Organic or not. I'm not sure why the vegetarian/organic community hasn't taken to the streets about this - but they seem to buy into the hype that D is good for you anyways. I think it is possible that Canadian vegetarians are consuming "sheep grease" and just don't know it.
I'm quite certain that the Ezekiel bread - which contains no flour - is not D fortified. but at $5.00 a loaf it's not hard to leave it off the menu.
My strategy has been to buy food manufactured in other countries - preferably European. I would encourage members in other countries not to buy Canadian food products because you just don't know whats in them.
Wheat exports by Country
#1 United States: 28,500 thousand metric tons
#2 Australia: 15,000 thousand metric tons
#3 Canada: 14,500 thousand metric tons
Last edited on Sat Jun 21st, 2008 20:03 by markt9452
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Knochen
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Posted: Sat Jun 21st, 2008 21:20 |
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I'll second Janet. Make your own so you know what's in it. A breadmaker is easy and inexpensive. Think of it as just another medical appliance.
Better yet, avoid bread and cut out all doubt (and some carbs).
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A Yankee Albertan
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Posted: Sat Jun 21st, 2008 21:26 |
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In case you have not visted that companies web site, or carefully read the lable
or have spoken with them direct, please note they do no use Flour to make
their bread.
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markt9452
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Posted: Sun Jun 22nd, 2008 00:17 |
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Yes I am a skeptic and I still do not trust this company.
From the food for life website "Organic sprouted whole grain & flourless breads including our world famous Ezekiel 4:9®, our amazing Genesis 1:29 Bread (not flourless)...."
also this statement
“Enriched” Breads are made from the endosperm of the wheat kernel (the inside portion), which contains few vitamins and minerals (most carbohydrates). The milling of grain into white flour requires the removal of the bran and the germ. During this process, important natural fiber and bran are lost (including 21 vitamins and minerals). 5 vitamins and minerals (thiamine, riboflavin, niacin and folic acid) are added back into the flour and are thus, called “enriched”. By contrast, Food For Life sprouted breads are made from freshly sprouted grains which contain all of the fiber, bran, vitamins and minerals of the original grain plus an average of approximately 100% increase in those vitamins and minerals.
So they are saying that there is 100% more folic acid in their product.
I would like to know what the Vitamin D content of this product is but it is not on the label - and yes I did read it.
This product also contains Organic wheat gluten. Does this wheat gluten come from sprouted wheat? I doubt it. Is it fortified? Who knows.
It would be a simple thing to list the nutritional information for these products and end this discussion - but I can't find the relevant data on the website and the manufacturer has not returned my very specific query regarding the exact amount of Vitamin D and Folic acid present that I sent them some months ago.
If you click on the link on the bottom of the webpage "Natural Food Mill Bakery" it will take you to the "food for life" product page - leading me to believe that these products may be manufactured in Kitchener Ontario Canada by Natural Food Mill Bakery.
http://www.naturalfoodmill.com/jovani/about.html
There doesn't seem to be any nutritional info here either.
Yes - I agree with you - Further precautions are well worth considering.
It is my experience that 99.9% of the Organic/Health-food/Green Movement is just marketing to sell books and make money from well meaning individuals.
Last edited on Sun Jun 22nd, 2008 00:18 by markt9452
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Julia
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Posted: Sun Jun 22nd, 2008 16:06 |
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Mark,
I think what they mean is that allowing the original wheat grains to sprout increases the vitamin and mineral content naturally. That's why there are more vitamins and minerals in their sprouted grain products - not because it's been added.
Ezekiel bread is made according to a questionable interpretation of Ezekiel 4:9, where the prophet was told to make this unusual emergency bread to illustrate the poverty that his people were going to be in due to the coming siege, "...take wheat and barley, beans and lentils, millet and spelt, and put them into a single vessel and make your bread from them."
However, Genesis 1:29 refers to general instructions to the human race, And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food." (Their Genesis 1:29 loaf contains pumpkin seeds, sunflower seeds and soy, so would not be MP suitable in any quantity.)
According to the Food for Life website, the ingredients for Ezekiel bread are: Organic Sprouted Whole Wheat, Filtered Water, Organic Malted Barley, Organic Sprouted Whole Millet, Organic Sprouted Whole Barley, Organic Sprouted Whole Lentils, Organic Sprouted Whole Soybeans, Organic Sprouted Whole Spelt, Fresh Yeast, Sea Salt. You might want to avoid soy beans - it depends how much of the bread you're intending to eat.
Julia 
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Sallie Q
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Posted: Mon Sep 29th, 2008 21:38 |
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Hi J
just a quick point
from Post: Mon Jun 23rd, 2008 in 'Ezekiel bread contains No Vit-D?'
"Mark,
I think what they mean is that allowing the original wheat grains to sprout increases the vitamin and mineral content naturally. That's why there are more vitamins and minerals in their sprouted grain products - not because it's been added.
Ezekiel bread is made..........."
I agree sprouting allows the grain to make more vitamins.
Biological processes, however, can concentrate minerals (bacteria are, I think even now or very soon being used to concentrate toxic minerals so they can be isolated from where they are not wanted) but could not add minerals except by absorbing them from a nearby supply. Therefore I think Mark was correct to suspect a breadmaking process which claims to increase mineral content.
Hope you are in good health
PS I'm happily  herxing on week 1 of mino, an icepack on my calf muscle every second night, but otherwise I would not notice the herxes if I was working this month, they are too mild, only realise they may be there because I am looking for them, they are 'old friends' visiting more often, or new and slightly offbeat.
I intended to pm (I need to practise doing that) but you are not on my allowed list of contacts, so I remove my doctors name from this PS
regards
Sallie
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modPh2done 25Dnow~6.5 eGFR49 creatinine100
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Sallie Q
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Posted: Mon Sep 29th, 2008 21:53 |
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I have tried 5 different breads in the last five weeks, every one had problems of additives, or of not declaring which type of oil was used, yesterday I said to myself in a few months I will go back to using wheat.
Looked at my husband’s wheat bread and it had added Omega 3 (I think I recommended it to him last year) sigh…..
Maybe I can steam up some rice when I feel like bread? Perhaps I’ll need to leave my old standby rice dish until post MP, it has lotsa garlic. hmmm
Think I’ll have to get out my old bread recipes,
As I remember it, the bread never went mouldy because it disappeared too fast in a family of 7 Sallie
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fatigue,Sjogrens 1,25D(??)Phase1:20Sep08 NoIRslowLuxEtc 25D13.2(Jly08)independent PCPProfessionalsForum NoAltMeds appendectomy~9yrs b.cancer1990 some calcification old scans.HotFlush20yrs D-dysregulated~60%signs
modPh2done 25Dnow~6.5 eGFR49 creatinine100
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Julia
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Posted: Mon Sep 29th, 2008 22:05 |
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| Have you a freezer, Sallie? I make all my own bread (confession - mostly in a breadmaker) and as there are only two of us now, I freeze it in small batches, just a few slices in each bag. I use organic wheat flour and olive oil, and as you say, it's so good it never gets left to go mouldy!
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mindy
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Posted: Mon Sep 29th, 2008 22:45 |
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Julia,
Could I get your recipes for bread? I bought the Ezekiel bread for my husband but I'm bothered by the ORG Sprouted Soybeans in it and he really loves bread. Also I found a rice drink with on Safflower oil in it and nothing else, no A, no D.
Thanks,
Mindy
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Here to help my husband who has been dx with Lung Sarc 12/06, avoiding Vit D since 9/08, wearing NoIR's, started Benicar 10/08/08, weaned off Prednisone 11/9/08 & started Mino 12/01/08. So far so good! Thankful for Dr. Marshall & his team!
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Julia
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Posted: Mon Sep 29th, 2008 23:09 |
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My recipes are mostly just what came with my breadmaker. My main one is: a teaspoon of fast-acting dried yeast, 1lb 1oz strong bread flour (I like to use 3/4 wholewheat + 1/4 white), a bare teaspoon of sugar, a bare teaspoon of salt, a good tablespoon olive oil, and 11 fl oz water. Switch on, and prepare to be around when it's time to take it out! Yum. Very hard to stick to a low-carb diet when the smell of baking bread fills the house!
I also make a coarse Irish wheaten loaf, which is made in the oven and uses soda instead of yeast. I don't know whether you'd be familiar with that kind of bread?
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mindy
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Posted: Mon Sep 29th, 2008 23:18 |
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| Thank you! I don't know about the Irish bread but the first one will give him something to eat.
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Here to help my husband who has been dx with Lung Sarc 12/06, avoiding Vit D since 9/08, wearing NoIR's, started Benicar 10/08/08, weaned off Prednisone 11/9/08 & started Mino 12/01/08. So far so good! Thankful for Dr. Marshall & his team!
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Sallie Q
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Posted: Mon Sep 29th, 2008 23:34 |
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M
the Irish bread is quicker of course
J
I have no freezer and not much energy at present, but that's the point I guess.
Your recipe for the breadmaker sounds a lot like mine done in good old bowl punched up on a board a couple of times between rises and often the bowl left on top of the fridge to rise, as have done for keeping yoghurt warm (another skill I let go when the fatigue came along).
I will be keeping my wheat intake low until the brain fog clears as I often give up wheat for weeks at a time just because of the extra brain fog i get from it. Not to worry,I'm sure that little idiosyncracy will disappear if I stick to the protocol Sallie
____________________
fatigue,Sjogrens 1,25D(??)Phase1:20Sep08 NoIRslowLuxEtc 25D13.2(Jly08)independent PCPProfessionalsForum NoAltMeds appendectomy~9yrs b.cancer1990 some calcification old scans.HotFlush20yrs D-dysregulated~60%signs
modPh2done 25Dnow~6.5 eGFR49 creatinine100
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mindy
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Posted: Mon Sep 29th, 2008 23:58 |
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Ok, let me have the Irish bread recipe!! I'm just not very skilled in baking but I'll try it. I'm getting ready to dig out my breadmaker book to see what's in it and get some made for the dear ole' hubby who thinks he going to starve if we don't get him the proper things to eat!!! 
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Here to help my husband who has been dx with Lung Sarc 12/06, avoiding Vit D since 9/08, wearing NoIR's, started Benicar 10/08/08, weaned off Prednisone 11/9/08 & started Mino 12/01/08. So far so good! Thankful for Dr. Marshall & his team!
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Julia
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Posted: Tue Sep 30th, 2008 00:20 |
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Now you're asking I used to make a lovely wheaten loaf many years ago, but my more recent attempts have not been good - a keen baker friend told me the flour "isn't the same any more"! So now I use an Irish Wheaten Bread mix, and just add milk and a little oil. Sorry!! That's no use to you.
But just in case you get better flour than we do, here's my original recipe:
1lb coarse wholewheat flour (not strong bread flour)
bare teaspoon sugar
1/2 teaspoon salt
level teaspoon Baking Soda (not Baking Powder)
1/2 teaspoon cream of tartar
Sift/mix all together.
Mix to fairly stiff dough with 1/2pt buttermilk.
Knead lightly & make a round 1.5in thick. Deep cake tin, or on baking tray. Cut cross to about half the depth.
Bake for about 1/2hr at about 400°F, till sounds hollow & skewer comes out clean. Turn over & leave 5mins in cooling oven. Cool wrapped in tea-towel on rack.
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mindy
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Posted: Tue Sep 30th, 2008 01:43 |
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I will get everything tomorrow and make some in the next few days! I'll let you know how it turns out  ... Thanks so much for always replying back to me.
Mindy
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Here to help my husband who has been dx with Lung Sarc 12/06, avoiding Vit D since 9/08, wearing NoIR's, started Benicar 10/08/08, weaned off Prednisone 11/9/08 & started Mino 12/01/08. So far so good! Thankful for Dr. Marshall & his team!
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