I was reading a book that talked about manna bread -being a sprouted grain product. The authors were unsure of exactly what temperature the bread was made at, so not 100% sure if it was a raw product. If anyone knows, please let me know…I ate a manna bread, raw almond butter and blueberry jam (a pb & j sandwich)snack that was a small slice of heaven today. I’m really hoping it was raw…

I have read that manna bread is not raw, as the cooking temperature is higher than 118 degrees. If I’m not mistaken, I read this on the Rawfoods.com bulletin board.

I just read you live in Ottawa…I just moved from there south near Prescott. It’s nice to have meet someone close to home!

Hi, welcome to the Ottawa region!

You can check out Simply Raw (www.simplyraw.ca), based right here in Ottawa.

If I can help you out with anything, please don’t be shy to ask :)

I checked out the site- it’s great to have resources to close!( I still go into Ottawa once every couple of weeks). Thanks for the info- I’m sure I’ll have questions for you soon!

I’ve also read a book whose authors were as of writing it unsure of Manna bread’s rawness, and so I tried contacting the company myself. No reply. I’m guessing that it’s not totally raw, but that the company would hate to lose its raw customers by telling them so. I eat it anyway because it’s awesome and better than unsprouted grain bread. I don’t think it’s the worst thing you could eat!

I just read in the glossary of “The Complete Book of Raw Food” by Lori Baird that Manna is baked at 240 degrees. Oh well, like I said, I can think of worse things to eat.