Why Ezekiel Bread is The Healthiest Bread You Can Eat

Young Woman Holding a Slice of BreadAwareness of the harmful effects of wheat has increased quite a bit in the past few years.

Given that wheat is a large part of most people’s diets, many are looking for healthy alternatives.

Several people have asked me about Ezekiel bread, which is different from most other types of bread.

What is Ezekiel Bread?

Ezekiel bread is different for several reasons.

Whereas most breads contain added sugar, Ezekiel bread contains none.

It is also made from organic, sprouted whole grains. The sprouting process changes the nutrient composition of the grains significantly.

In contrast to most commercial breads, which consist primarily of refined wheat or pulverized whole wheat, Ezekiel bread contains several different types of grains and legumes:

  • 4 types of cereal grains: Wheat, Millet, Barley and Spelt.
  • 2 types of legumes: Soybeans and Lentils.

All the grains and all the legumes are organically grown and allowed to sprout before they are processed, mixed together and baked to produce the final product.

I’d like to point out that wheat, barley and spelt all contain gluten, so Ezekiel bread is out of the question for people with celiac disease or gluten sensitivity.

This is what it looks like:

Ezekiel Bread

What Does Sprouting do?

Even though grains like wheat or corn look pretty boring, these tiny seeds contain enormously complex molecular machinery.

There are genes, proteins and enzymes that can turn that tiny seed into an entire plant.

When the grain receives the right “signals” – a complex biochemical process begins.

The seed starts germinating, breaks through the shell and sends tangles called sprouts into the earth. With enough water and nutrients in the soil, eventually this tiny seed turns into a plant.

A sprouted seed is a seed that has been allowed to begin the process. It is somewhere between being a seed and a full-fledged plant.

See the seed that is second from the left. This is a sprouted seed:

Sprouting Seed

But there’s one thing that we need to keep in mind here… the seed does NOT want to sprout in an unfriendly environment.

For example, if it started sprouting when the earth is completely dry, then it wouldn’t be able to turn into a plant and would end up dying.

For this reason, seeds have protective mechanisms called enzyme inhibitors that prevent them from sprouting until the time is right.

By giving the seed the right signals, mainly hydration (water) and the right temperature, we can disable these enzyme inhibitors and make the seed start to sprout.

Grains and Legumes Contain Anti-Nutrients

There’s another important thing to keep in mind here… most organisms don’t want to be eaten. Grains and legumes are no exception.

They need to survive in order for them to get their genes to the next generation.

Certain plants have developed so-called anti-nutrients in order to discourage animals from consuming them.

These are substances that can prevent the absorption of nutrients, inhibit digestive enzymes and have various negative effects on health.

One example is soybeans… due to enzyme inhibitors, they are toxic when raw.

Even though most grains and legumes are edible after being cooked, cooking doesn’t eliminate all the anti-nutrients.

Many non-industrial populations throughout the world have eaten grains without problems, but most of them used traditional preparation methods like soaking, sprouting, fermenting and cooking to significantly reduce the amount of anti-nutrients in them.

A New Plant

Are Sprouted Grains Healthier?

Sprouting, as in soaking the grains in water and allowing them to germinate, causes a number of biochemical reactions in the grain.

The benefits of this are twofold:

  1. Sprouting increases the amount of healthy nutrients.
  2. Sprouting reduces the amount of harmful anti-nutrients.

How Sprouting Increases Nutrients

Due to the sprouting process, Ezekiel bread may contain more of some vital nutrients.

Some studies show that sprouting grains increases their content of the amino acid lysine (1).

Lysine is the limiting amino acid in many plants, so sprouting increases the efficiency that the proteins in the grain can be used for structural and functional purposes in the human body.

Also, combining the grains (wheat, millet, barley and spelt) with the legumes (soybeans and lentils) may increase the protein quality somewhat (2).

Studies also show that sprouting wheat may lead to significant increases in soluble fiber, folate, Vitamin C, Vitamin E and Beta-Carotene (3, 4).

Sprouting also partially breaks down the starch, because the seed uses the energy in the starch to fuel the sprouting process. For this reason, sprouted grains have slightly less carbohydrate (5).

So… due to the sprouting of the seeds, Ezekiel bread should definitely be more nutritious than most other types of bread.

How Sprouting Decreases Anti-Nutrients

Sprouted grains also have lower amounts of anti-nutrients, which are substances that inhibit the absorption of nutrients like minerals and can cause harm.

  • Phytic Acid is a substance found in grains and many other foods. It can bind minerals like Zinc, Calcium, Magnesium and Iron and prevent them from being absorbed. Sprouting modestly reduces phytic acid (6).
  • Enzyme inhibitors are present in seeds, which protect them from spontaneously germinating but may also make the nutrients in them harder to access. Sprouting inactivates some of them (7, 8).

Another benefit of sprouting is that it reduces the amount of gluten, a protein that many people are sensitive to and is found in wheat, spelt, rye and barley (3).

Due to the reduction in anti-nutrients, Ezekiel bread may be easier to digest and the nutrients in it are more accessible to the body.

Wheat is Still Associated With a Number of Health Issues

Boy Eating a Sandwich

It’s important to keep in mind that despite being organic, wheat is still the number one ingredient in Ezekiel Bread.

This is a problem because modern wheat is associated with a number of health issues.

To make a long story short, wheat:

  • Contains gluten, which many people are sensitive to and can contribute to digestive issues, increased gut permeability, etc (9, 10).
  • Wheat consumption has been linked to some cases of cerebellar ataxia, schizophrenia and autism in controlled trials, indicating that wheat gluten may contribute to these diseases in some individuals (11, 12, 13).
  • The fiber in wheat may contribute to a Vitamin D deficiency by making the body burn through its Vitamin D stores much faster (14).
  • One controlled trial shows that whole wheat (yes, the “heart-healthy” kind) can increase Total cholesterol, LDL, small, dense LDL and LDL particle count, which should translate to an increased risk of heart disease (15).

Sprouting won’t eliminate these negative health effects, although it may mitigate them somewhat.

If you’re not gluten sensitive and not on a carb restricted diet, then Ezekiel bread can be a healthier choice.

It is certainly a whole lot better than 99% of the breads on store shelves… which are usually made from refined wheat and often contain lots of sugar.

Take Home Message

Ezekiel bread is available in many supermarkets and health food stores. You can also find a way to make your own if you look for “ezekiel bread recipe” on Google.

At the end of the day, Ezekiel bread is still bread. For optimal nutrition, it would probably be better for most people to skip the bread altogether and stick to real foods like animals and plants.

However… if you’re doing your best to eat healthy but aren’t willing to give up bread just yet, then Ezekiel bread is definitely a much healthier choice.

59 Comments

  1. Don in Arkansas says:

    I agree with your point Kris, but not eating wheat in any form is still the best choice, in my opinion. As long as there is bread, or bread-like substances in our diet, the cravings for them will always be there and hard to control.

  2. “Healthiest bread you can eat?” No, I don’t think so. Healthier than “normal” bread? Perhaps.

    There are plenty of paleo/primal breads made with coconut and/or almond flour that would arguably be healthier than Ezekiel bread.

    But, really, the healthiest bread is no bread at all. Saying “X is the healthiest bread” is like saying “X is the least poisonous poison”. Or, to put it another way, “healthiest” doesn’t mean “healthy”.

  3. Sorry, I’m as full as a bulls bum already, no room for bread of any sort.

  4. No wheat in any form is acceptable.

    I would highly recommend the book titled “wheat belly”. It is not just gluten.

  5. Coconut flour bread can be the best alternative for wheat based bread.

    After that, almond flour bread is another choice, but with some downsides. You can google online.

  6. I find it easy to live without bread made from wheat. I make substitutes from coconut flour, milled flaxseeds and my current favourite recipe which is for cauliflower thins which can be used for sandwich bread, wraps, tacos and pizza bases. I can’t recommend this recipe highly enough. It’s simple, versatile, easy and the ingredients are cheap, it’s highly nutritious and quick and easy to make. The recipe can be found here:

    http://www.healthylicious-housewife.com/pages/recipes/?p=recipe&recipe=124

  7. Wow. Lots of comments opposed to Ezekial Bread!! I think Ezekial bread tastes awful unless toasted and loaded with real butter and raw honey. (heh!) However, I do not eat any other bread except sprouted bread.

    I can’t do nut breads because of the high oxalate content, and although I am not a celiac, I do have a mild gluten intolerance. I can eat sprouted grains though! So, if I NEED to make a grilled cheese sandwich for my homemade tomato soup, then I will use Ezekial bread.

    I don’t mind the sprouted wheat as much as I mind the soy in it, though.

    A loaf in the freezer lasts me a month. I think that is fine.

  8. Malted barley, the 4th ingredient, is sugar. That’s one ingredient better than most breads. Sugar is usually the 3rd ingredient, after flour and water. Like everyone who’s commented so far, though, I avoid bread altogether.

    • Malted barley is *not* sugar. Malted barley is roasted, sprouted barley. Converting the starches in barley malt to sugar requires steeping it in hot water until the enzymes present in the barley do their job. I’m a homebrewer, and this part of the brewing process.

      The number of an ingredient on the list doesn’t tell you much. For example, there’s generally very little sugar in non-sweet breads… maybe a teaspoon per loaf to jumpstart the yeast. A tiny fraction compared to the cups of wheat flour.

      • “Malt is germinated cereal grains that have been dried in a process known as “malting”. The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air.[1][2][3][4] Malting grains develop the enzymes required to modify the grain’s starches into sugars, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain.”

        The above quote is the first paragraph from the Wikipedia heading “Malt” when ‘malted barley” is searched. I guess we can let the reader decide if malted barley is “sugar,” or not.

        • It’s not the same as table sugar, or sucrose, which is very high in fructose.

          Calling all simple carbohydrates “sugar”, even though technically correct, is misleading IMO because in most people’s minds, sugar = sucrose or HFCS.

          • Okay, Kris. “Sugar” (in quotes), commonly used as to mean blood glucose, which all carbs become (with the exception of fructose) can be misleading to some. Sucrose, or table (cane) sugar, as you know, is a disaccharide: 50 glucose and 50% fructose. You have written extensively about fructose (allowing for it in whole fruit, for example), but do not, IMO, give it enough weight in the case of people with IR (prediabetics and full-blown type 2s).

            Ezekial bread, like all breads, uses malted barley which I have characterized as “sugar” on the basis of its being composed of “the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain.”

            Just sayin.’ People who eat ANY bread (not sayin’ that this is not the best of them, if you must eat bread) should not delude themselves into believing that it does not contain “sugar,” as the label of ingredients would intentionally deceive you to believe, again IMO.

          • I think what you say is true for most people, Kris…

            … but as a Type 2 diabetic who also produces very little insulin (unfortunately my pancreatic beta cells are pretty-much burnt out) ANY carbohydrate – regardless of it’s source – might as well be “sugar” to me.

            What I *can* say about Ezekiel Bread (or any other sprouted-grain bread) is it DOES reduce the amplitude of a glucose spike (compared to more-refined breads made with flour), but not the overall effect.

            To clarify: 30g of refined white bread may spike my blood sugar up to very dangerous / damaging levels very quickly, whereas the same 30g serving of sprouted-grain bread does NOT spike my blood sugar as high – BUT keeps it elevated above normal for a longer duration. So it may reduce the amplitude of a ‘spike’ but not the overall impact.

            When it comes to my HbA1c result, it doesn’t matter if I eat a 30g high-glycemic carbohydrate or 30g low-glycemic carbohydrate. Ultimately it’s the same long-term effect.

            As such – anyone with limited insulin production or severe insulin-resistance is simply best reducing carbohydrate wherever possible.

            Ultimately the BEST source of carbohydrates for people in my boat are non-starchy veggies.

        • Sorry, Daniel, but barley malt is simply not sugar. This isn’t a matter for the readers to decide, it’s a matter of fact. See, for example:

          http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5788/2

          Which shows that 162 grams of barley malt flour contains 1 gram of sugar.

          The wikipedia entry is correct but you’re reading it wrong. Malting produces the enzymes that convert starches to sugar, but very little of that conversion happens during malting because the conditions aren’t favorable. See, for example:

          http://en.wikipedia.org/wiki/Mashing

          Which says:

          “Mashing allows the enzymes in the malt to break down the starch in the grain into sugars…”

          • Dave, if it’s glucose, it becomes blood sugar. You cannot deny that. It doesn’t matter what form of ‘sugar’ it is outside the body. It’s what the body does with it. Glen’s explanation above is fantastic. The ‘area under the curve’ is the same for people, like me, who are carbohydrate intolerant. And it doesn’t matter for anyone with any IR, suc as pre-diabetics. For us, it’s all “sugar,” whether they’re simple sugars (mono and disaccharides) or more complex forms. What difference does it make?

          • Sigh. This will be my last attempt on this thread.

            There’s almost no glucose in barley malt (see the link I posted to the nutritional analysis). There is abundant starch that will eventually be broken down via digestion into monosaccharides, but starch is not sugar.

            I’m not arguing that you or anyone else should eat Ezekiel bread, I’m only arguing with your incorrect claim that barley malt “is sugar”.

            Yes, eating barley malt or any other starchy food will raise blood sugar.

  9. I think you mean, Ezekiel bread is the least unhealthiest of breads. Just like filtered cigarettes are “healthier” than unfiltered. Neither are healthy.

    • Comparing bread to cigarettes is asinine. I rarely eat bread (a few times per year). I’m not a bread and whole grain luddite however, and I wonder why intelligent discussions on topics of nutrition always devolve when fanatics of any particular ilk get involved.

  10. Christmas morning I have scrambled egg with smoked salmon on toast, people assume the smoked salmon is the treat. Nah, it’s the toast, my annual treat LOL I can have smoked salmon any old time. I like bread, I can eat bread. I’ve never had a problem with bread, but in recent years I choose not to eat it, I certainly wouldn’t go looking for faux bread or any other faux carbs.

    • Ezekiel isn’t faux bread, and not a compromise. I think it makes excellent toast to plop my poached egg and homemade salsa on. I keep it in the freezer and pull out a slice when I’m in the mood for a treat.

  11. Dr Ray Peat has a lot to say about seeds. He believes that they are generally toxic because they need to be passed right on through the body and not digested. The surface of seeds contain enzymes blocking digestion. These same chemicals are known to be a cause of obesity and also slow down thyroid action, causing malaise, low body temperature and general poor health.

    You might want to think about this the next time you consume an oil pressed from seeds like rapeseed or safflower oil.

    I like your blog Kris. Come take a look at ours :)

    • Tim Sanders says:

      To be a cause or a factor in a result that leads to say “obesity” (ruling out a genetic defect), a double blind study would have had to be done on at least 1 thousand people over at least a 5 year period who qualify with certain physiologic attributes for the trial study.

      The study would be conducted with a prescribed weekly meal plan to include the breads being studied, i.e., wheat only bread, multi-grain bread, barley bread, etc. Only then could you say for certain which bread with which sugar(s) would lead to elevated and/or prolonged levels of those sugars. I think this whole discussion is a tempest in a teapot, assuming one is not physiologically intolerant of a specific ingredient or resulting ingredient from baking a recipe for ANY bread.

      One can easily see many examples of people who live into their 90′s and even early hundred of years, all the while consuming various levels of many types of bread. Of course, we should all know that multi-whole grain/seed breads are better for us vs. plain white bread. What will benefit you in the short term and near term is mostly what you have convinced yourself will work.

      For sure, EXERCISE and adequate NUTRITION that contains a balanced proportion of carbohydrates, proteins, fats and enzymes in a sensible, proportion controlled diet are by far the most important things to QUALITY of life both in the near, short and long term acquisition of QUANTITY of life.

      Add to this a reduction in STRESS and ANGER and one should live to be a ripe old age, with a HIGH quality of life index. One must always look at the WHOLE picture.

  12. In my own experience, whether it be GF (gluten-free) or not.. it’s all about FOOD COMBINING for optimal health, performance and weight loss!

  13. Hi

    I’m on my journey to live healthier every day. As I see it, this article isn’t supposed to be about the technical correctness of sugar. Instead it’s helpful informative information for people like me who used to eat store bought white bread, moved to brown bread, then wholegrain and now look for an even better alternative because just cutting bread from our diet didn’t work (maybe we are too addicted to it) and Ezekiel bread sounds like an acceptable change for now and certainly a huge improvement to bleached white flour.

    As the thread says: “At the end of the day, Ezekiel bread is still bread. For optimal nutrition, it would probably be better for most people to skip the bread altogether and stick to real foods like animals and plants. However… if you’re doing your best to eat healthy but aren’t willing to give up bread just yet, then Ezekiel bread is definitely a much healthier choice.”

    Thank you for the article, I found it very informative.

    • Catherine says:

      Totally agree. I’m not gluten sensitive; I’m going to eat bread, and I’m looking for the healthiest option. :-)

  14. Is this GMO free bread? Otherwise it is not the bread I would use. I will make my own with almond flour. Wish there was a bread, normal size, wheat free. They are all too small, the loafs.

  15. I love bread, but avoid it at all costs because I’m trying to stay a size 0 at the age of 48. Ezekiel bread is the only bread I allow myself to eat daily and I have NO issues with gaining weight. Love, love it!! I just wanted to share something positive after reading all the negative stuff.

  16. I am just realizing the huge issues with phytic acid – found in most grains, nuts, seeds & some starchy veggies. I have been eating lots of nuts/seeds/beans and am having problems with cavities & periodontal issues. This is despite brushing & flossing every day. Check out the website on dentist Weston Price. He also noticed this tendency back in the 30′s.

    I understand sprouting can reduce the phytic acid in grains, such as in Ezekiel bread, but you don’t list any values. And those that state they are substituting nut/seed/bean meals (almond, soy, etc) are going to have a worse problem with blockage of calcium, magnesium, iron, etc.

    Ancient cultures had techniques for decreasing phytic acid, but it involved several days of sprouting, soaking, pounding, etc. I have yet to see any demonstration of this knowledge or need with any info/products I see out there currently. So, calcium deficiency related diseases are likely to spread without this understanding.

  17. In pure honesty, can someone tell me why bread is so bad for you? I am genuinely curious, especially after reading that most everyone here can agree on that.

    Interesting thread. As someone who is not diabetic or gluten intolerant, I would love some insights here. I am pretty healthy (size 6), but trying to lose 10 lbs. I do count calories and try to stay away from bread simply because of the calorie count. When you say bread is bad, would you also include rice in this? Thanks all.

    • Hello Mia.

      No, I’m mostly referring to wheat bread. You can read more about it here: http://authoritynutrition.com/why-is-bread-bad-for-you/

    • Robert Conroy says:

      Why is bread bad for you? Well I’ve read Wheat Belly and Dangerous Grains and done research on nutrition for obesity and diabetes over the last 15 years. I’m a California Certified Nutrition Consultant and here is what the facts are: Of all foods we eat on a daily basis, nothing is more harmful than wheat.

      First, wheat is the highest glycemic (raises your blood sugar, glucose) food we eat on a daily basis. Higher than table sugar, by weight. Glycemic index of sugar = 59, glycemic index of wheat = 73.

      In America, we are averaging about 1/2 pound of wheat per person, per day. Even if you are not diabetic, eating 2 slices of whole wheat bread will raise your blood sugar over 160. A fasting blood sugar over 126 is diabetes.

      On the Dr Oz show, they took 5 women from the studio audience and gave each one the new (50% larger) snickers bar and two hours later checked their blood sugar. Next day, they gave each woman two pieces of whole wheat bread and checked blood sugars two hours later. Guess what? They all went higher on the bread than the candy bar. Three women went twice as high on the bread as the candy bar. Think about that one.

      Wheat is what keeps our insulin spiked 24/7. High blood sugars produce high insulin. When your insulin is high, all carbohydrates are stored as fat around your middle and can’t be burned as fuel until you lower your insulin. If you eat wheat every day, you’ll never lose a pound. You’d have to burn 3,500 calories (about 5 zumba classes) to lose one pound, but if your insulin is high, you gain it back the next day. Insulin is the fat storage hormone.

      What causes obesity? High insulin. What causes type 2 diabetes? High insulin. What causes heart attacks? High insulin. What causes cancer? High insulin. What causes inflammatory diseases? High insulin. What causes dementia? High Insulin. Pre-dementia is now being called type 3 diabetes.

      Bleaching flour crates a chemical called Alloxan http://www.naturalnews.com/008191.html which has shown to damage the beta cells of the pancreas, that produce insulin. The experts are now saying all major chronic diseases are caused by high insulin. The book Dangerous Grains lists, double spaced, 16 pages of medical conditions caused by, and made worse by, gluten sensitivity.

      Our bread now has 10 times more gluten than the bread your mother grew up on. It’s now believed 43% of Americans have gluten sensitivity, but your doctor will say just eat more whole grains. Well Doc, whole wheat grains are what’s causing our medical problems in the first place. Obesity, type 2 diabetes and heart disease and cancer correlate with grain consumption, period.

      Over 70% of Americans are overweight now. 70% of adult Americans are either pre-diabetic, or already diabetic – HbA1c between 5.0% and 6.9%. 6.4% is officially diabetic. Wheat bread is so low in nutrition, they have to add vitamins and minerals to call it a food.

      95% of all doctor visits are related to just two things: stress and poor nutrition. Most doctors don’t do either. Trying to cure a nutritional disease (type 2 diabetes) with drugs just doesn’t work. In fact, all diabetes drugs clearly do one thing, raise your insulin! That’s what caused your type 2 in the first place…

      • So, Robert, are you saying that diabetes can be controlled if I eliminate carbs such as wheat? Meds, as you say, so far are not working for me. I have severely changed my diet and lost 25 lbs. immediately but my numbers are still high.

  18. Thoughts on Dave’s Bread?

  19. My mom loves bread and eats it all the time. She’s never considered the sugar intake, how many grains are in it, whether it’s organic or if it affects her waistline or health. She lathers on a thick spread of mayo (the best foods type with plenty of cholesterol and everything else in that mayo) and stacks on a few pieces of thick sliced ham and cheeses. Don’t forget the bread and butter pickles (the kind soaking in high fructose corn syrup) and a bag of corn chips. Then she washes it all down with a good ol’ coca cola and let’s out a healthy belch laughing the whole time. She’s 88, sleeping sound and I’m in the kitchen writing this : )

    • All I can say Brian, is that your mom must have good genetics. Not everyone is so lucky. I also know a man in his 90′s that uses, at least, a half stick of butter and a pint of cream every day. Me? I have to be very careful about what I put in my body, else I will feel it almost immediately.

  20. I am 68, 1.79 m, 64 kg. I do my own gardening, go to the gym, work four days a week including some night shifts. I love healthy bread and bake my own if I have the time. I drink a 3/4 bottle of wine every nihgt and if my wive does not want some I finish it by myself.

    My resting pule rate is 48 and I can push it up to 170/180. And I repeat. I eat whole wheat bread and unrefined cornmeal every day. I am not particularly fond of fat and sugar but do eat meat and honey.

  21. Funny how when people eat a hamburger they think they are enjoying the meat.

    The reality is, it is mostly about the bun.

  22. I truly hope one who commented on this article has a degree even remotely related to science. Because if you do, then you can see how terrible an article it is. Bread and wheat have health issues? Granted, bread isn’t particularly healthy, but having two slices a day are not going to kill you.

    Your body needs carbohydrates to function. Saying that wheat is linked to schizophrenia is an outright lie. There was one article published which showed a high percentage of schizophrenics had celiac disease. That no way proves there is any link and if there was, it would be for people who suffer from celiac disease and not normal healthy human beings.

    Enjoy your life obsessing over everything you eat, while I will be eating a little be of everything in moderation and I’ll see you on the death bed around the same time.

    • Actually it is more than just an increased prevalence in celiac patients. There are also controlled trials showing that a subset (not all) of schizophrenia patients improve on a gluten free diet:

      http://bjp.rcpsych.org/content/115/522/595.short
      http://www.ncbi.nlm.nih.gov/pubmed/3524724

      This here is a good article about it, by Dr. Emily Deans – a psychiatrist: http://www.psychologytoday.com/blog/evolutionary-psychiatry/201103/wheat-and-schizophrenia-0

    • Nobody is advocating a zero carb diet.

      Your body may need carbs to function, but that doesn’t mean you have to eat them.

      “Everything in moderation” is an easy way to avoid having to learn anything about nutrition but it’s a poor way to ensure that your diet is healthy.

      What’s a moderate portion of amanita phalloides?

    • I suffer from an asthmatic condition due to my gluten allergy, with abdominal cramps and bloatedness only coming in second after that. Omitting ALL wheat from my diet goes all the way towards keeping me healthy and (in your opinion) normal. Two slices of bread, well, actually even one, is enough to set me back a few days. Here’s a bit of science for you: not all gluten allergies manifest as celiac disease! Btw, I get a full complement of carbs from other sources. For me, learning to live more healthy was more about learning to sidestep cravings.

    • Cavenewt says:

      @Glen “Your body needs carbohydrates to function.”

      Carbohydrate is the only macronutrient that is *not* essential.

  23. I have switched to Ezekiel due to some vegetarians that teach nutrition stated that this was the best bread to eat.

    I happen to like it and only consume about a loaf in a month’s time. My parents have always eaten white bread and they both are 84 and 76 years of age… funny how things do not bother some people’s health.

    I’m 48 and really trying to change to the Mediterranean diet… I love how my body has changed and how great I feel. Wheat does not hurt my body.

    I eat mostly veggies, fruits, nuts, beans, olive oil, real butter very lean and small portions of chicken, turkey and fish. It has taken a year but I love it! Great diet!

  24. For someone like me who gets kidney stones, Ezekiel is not for me, sprouted soybeans (soy, a big no no). What other breads can I eat? I read somewhere that coconut bread is okay. Do you know if that is true? Thank you.

  25. HumbleBumble says:

    Blah, blah, blah, blah and much more blah.

    Why is that people come to a website to boast, argue and debate just for the sake of boasting, arguing and debating? The article was insightful and provided and interesting viewpoint of wheat and the Ezekiel Bread alternative.

    Thanks for the information!

    BTW… I never select the ‘Send me an e-mail’ because, well… quite frankly I could care less what people think after I leave a comment!

    • Thanks, you’re the only voice of reason in this long winded diatribe of nonsense. Actually the guy with the 88 year old mother got it right too. Glad somebody out there makes sense.

  26. The bible says beans. It does not say soybeans. And many recipes use other beans. Soy is not a healthy ingredient and I doubt in biblical times that soybeans were readily found.

  27. Life Without Bread says:

    I agree that Ezekiel Bread is a lot more nourishing than other breads, but bread in general can be an addictive food for me. Once I eat toast or a sandwich, I crave another 3 or 4 slices, so I avoid it altogether. I have found some interesting alternatives.

    I make a very light “crepe/tortilla” with beaten eggs and almond milk by pouring a few tablespoons onto a stick-free pan lightly rubbed with coconut oil. I then use these “crepes” to roll up thin slices of steamed eggplant, chicken breast or ham.

    I use portobello mushrooms as a replacement for the bun with my veggie or turkey burgers, and I enjoy romaine lettuce leaf roll-ups with thin slices of cheese and meat.

    If I stay away from bread and other personal binge foods altogether, I find don’t miss them at all.

  28. I agree, this article is really cool and informative :) Thank you!

    I know grains and bread are not the healthiest food but sprouting it does help, so does soaking and souring it. The ONLY reason I eat it is because I LOVE RAW BUTTER and bread is one of the things I can eat a lot of butter with and trust me I eat a lot of butter.

    A pound of butter a week, so without bread I don’t know how I’d eat all that butter. And btw butter is SO good and nourishing for me, at least I’ve never been healthier. :)

  29. You may want to update the conclusion to your article (which I enjoyed reading) as I noticed there are now gluten free Ezekiel breads available:

    http://www.foodforlife.com/products?tid_1=8&tid=2

  30. What an interesting post. I looked and read all of the different views of wheat and Ezekiel bread. I love bread and I agree if I have 2 slices of bread. What I will do is go back and eat two more slices of bread.

    I will look now for gluten free Ezekiel bread. I truly enjoyed this conversation and the views of everyone. Awesome!

  31. Reading all the comments made me smile all this knowledge all in one place :) but when I read the comment about you can’t compare bread to cigarettes I had to comment. Yes you can compare cigarettes to any processed toxic food, because cigarettes kill you off slowly and so do processed foods including bread.
    There I’ve said it :)

  32. Oh dear Gussie! It’s bread from the Bible. God told Ezekiel to make it and eat it to keep him alive while he was in exile. The grains, seeds, and beans available then were original, before modern science started making franken-food.

    Eat the bread, don’t eat the bread, why turn everything into a big deal. I know this much – if I were in exile and had nothing else to eat, I wouldn’t quibble over whether this bread was healthy or not!

  33. Bread is poison? Really? Wow. Then I’ve poisoned myself for 52 years! And will continue to for the rest of my life. My grandfather could not eat a meal without a slice of bread in his left hand. I guess it poisoned him his entire 96 years of life!

    Your mental outlook on life and maintaining healthy relationships is far more important to living a long, healthy life than what you eat. Tempest in a teapot… perfect illustration of most of these posts.

  34. We can vilify wheat all day long but a few facts remain. It is highly probable that homo sapiens would have gone the way of erectus and neanderthal if HS’s hadn’t figured out they could cultivate grains (wheat in particular) and, perhaps more importantly, that grain could be stored. An astonishing discovery that basically changed the course of human history.

    But, once cultivated, our ancestors figured out the critical importance of fermenting grains as a means of preparing them. This was done through soaking, sprouting and adding a ferment or natural leaven. And this process was rigorously followed right up until about seventy or so years ago when industrialization of our food supply took over.

    The ONLY reason we’re seeing so many problems in this country with grains is that the industrial process eliminates bacterial fermentation and, by doing so, they happily dispense with “the skilled baker” who was critical to the process because bakers understood what was required to guide grains into nutritious food. This is why so many people across Europe eat naturally leavened breads created by skilled bakers in their local communities and they don’t have the reactions we do.

    Industrialization has pretty much destroyed nutrient value in ALL foods. And now what I see happening in forums such as this is that all these well meaning people are telling others they should not eat grains but not attacking the real culprit which is industrialized food stuffs – gluten or gluten free and, believe me, there are a ton of toxic gluten-free products all over the shelves these days. Nothing will be gained if we don’t stop industry from controlling our foods from top to bottom.

    My only problem with ezekiel is that the breads aren’t naturally leavened and they add vital wheat gluten to make up for the gluten degradation caused by sprouting. Sprouting is great – it’s critical but so is the process of natural fermentation. If you want to eat bread, you must search out your local baker who uses only natural leavens in their breads and, then, see if they sprout their grains.

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