ENJOY JULIAN BAKERY’S OAT BRAN BREAD AS COFFEE TOFFEE BREAD PUDDING

What a luscious way to use up leftover Julian Bakery Oat Bran Bread. Actually, you could also use their Sourdough Lite or Wonderful Bread as well.

Oat Bran Bread is lightly sweetened, light in color and completely whole grain. It is made of fresh, ground, golden, whole grain wheat, oat bran, soy protein, honey, purified water, yeast and sea salt.

Sourdough Lite Bread is whole grain, unsweetened and fat free. It is a complete protein sourdough that is covered with sesame seeds on the outside. It is extremely flavorful. It is made with fresh, ground, high protein, golden, whole grain wheat, onion, soy protein, sesame seeds, yeast and sea salt.

Wonderful Bread is high in fiber and protein with 6 seeds and 6 whole grains. It is a light in color, whole grain, fresh ground organic bread that even has fresh ground pinto beans in it for high complete protein and is covered in yummy seeds. It is made with the wholesome ingredients of fresh ground whole grains of golden wheat, oats, rye, corn, brown rice, millet, seeds of sunflower, flax, sesame, poppy, pumpkin, and pinto beans, honey, yeast and sea salt.

You will need:

4 eggs
½ cup milk
½ cup heavy cream
½ cup organic sugar (evaporated cane juice
½ t kosher salt
½ cup Dulce de leche (found in Latino markets) or caramel sauce, plus 1 cup for serving
½ cup strong brewed coffee or espresso, room temperature
1 loaf Julian Bakery Oat Bran, Sourdough Lite or Wonderful Bread, cut into 1-inch cubes

Preheat oven to 350º F and butter a 9-inch round cake pan.

In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar and salt until a thick, custard like consistency is reached. Pour half the egg mixture into another bowl and whisk in ½ cup of the Dulce-de-leche or caramel sauce. Whisk the coffee into the other bowl.

Divide the bread into two bowls. Pour the coffee-custard mixture over one of the bowls and the Dulce-de-leche or caramel sauce mixture over the other. Toss each thoroughly, until the bread has absorbed all the liquid.

Spread the coffee bread cubes into the bottom of the prepared cake pan and press lightly to close any gaps. Then layer the Dulce-de-leche or caramel sauce cubes on top, again pressing lightly to close any gaps. Place in the center of the over and bake, uncovered, for 40 minutes, or until the center is set. Let cool briefly in the pan before removing.

In a small saucepan, gently heat 1 cup of Dulce-de-leche or caramel sauce. Unmold the bread pudding, cut and serve with heated Dulce-de-leche or caramel sauce drizzled on top.

Enjoy, Samantha
Buy Online: http://www.julianbakery.com

JULIAN BAKERY BREAD MAKES WALDORF SALADS EVEN BETTER

A Waldorf Salad with Blue Cheese dressing is awesome on its own, but add any of the Julian Bakery breads on the side and you have a meal in itself.

The flavors and textures of any of the Julian Bakery breads will enhance any salad and make it a crowd pleaser for sure.

I personally think the apples, celery and walnuts in a Waldorf Salad with go beautifully with Julian Bakery’s Dinner Bread, which would compliment any meal, or their Bean Bread, Manna from Heaven Bread or their new Purity Bread.

Dinner Bread is wheat, yeast and sweet free. It is complete protein bread and is delicious with soups and salads. The chia seeds on the outside are high-energy seeds that compliment the flavor of the bread. It is made with fresh ground whole grain Kamut®, millet, amaranth, chia seeds, onion, rosemary and sea salt.

Bean Bread is gluten free, sweetened with honey and yeast risen. It is very high in protein and fiber for those wanting to lose a few extra pounds or just wanting to maintain a healthy body. It is made from fresh, stone ground, whole grains of brown rice, millet, buckwheat, pinto beans, eggs, onions, guar gum, honey, yeast and sea salt.

Manna from Heaven is an all sprouted, wheat, yeast and sweet free, smart carb bread that is high in fiber and protein. It is made with sprouted whole grains of Kamut®, spelt, rye, millet, quinoa, amaranth, lentils, quinoa, sesame and flax seeds and sea salt.

Purity Bread is the first whole grain, complete protein bread on the market that is gluten free, low carb, sweet free, yeast free and wheat fee, with sprouted beans. It is made with raw buckwheat, millet, short grain brown rice, teff and freshly ground flaxseed. It also has 13 sprouted, ground beans, onion, guar gum and sea salt.

First, make the Blue Cheese Dressing
1/3 cup plain fat-free yogurt
1 T fat-free mayonnaise or salad dressing
1 T finely crumbled blue cheese

Mix all ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Then prepare the Salad
2 medium, unpeeled red apples, cut into ¼ inch slices
Lemon juice
Spinach leaves
1 medium stalk, celery, thinly sliced (about a ½ cup)
2 T chopped walnuts, toasted

Sprinkle apples slices with lemon juice. Place apple slices on spinach. Spoon dressing over salad. Sprinkle with celery and walnuts. Serve with your favorite Julian Bakery bread, fresh or toasted with a little butter.

Enjoy, Samantha
Buy Online http://www.julianbakery.com

A CAESAR LOVES JULIAN BAKERY BREAD

Here is a great way to enjoy Julian Bakery bread. Invite it to be a part of your Caesar Salad.

I would suggest using Julian Bakery’s new Purity Bread as it has a wonderful flavor of sourdough and onion.

This is the first whole grain, complete protein bread on the market that is gluten free, low carb, sweet free, yeast free and wheat fee, with sprouted beans. It is moist inside and chewy on the outside, made in a gluten free, non-contaminated environment.

Purity Bread is made with raw buckwheat, millet, short grain brown rice, teff (from the Central Delta of Ethiopia) and freshly ground flaxseed (for maximum nutrition), providing high fiber protein and good quality carbohydrates. It also has 13 sprouted, ground beans, which increases the fiber and protein for digestion, while the fiber lowers the carbs. Onion, guar gum and sea salt round out the ingredients’ list.

Croutons
Cube a cookie sheet full of Julian Bakery’s Purity Bread. Toss bread cubes in a medium bowl with a little olive oil and Italian herbs & spices. Place olive oil coated bread cubes on cookie sheet and bake in a 350º F oven until golden or crunchy (15 minutes, depending on your oven).

Dressing (enough for two heads of romaine lettuce)
1 cup Hellmann’s or other whole egg mayonnaise
3/4 t anchovy paste
1 t Worcestershire sauce
3 medium garlic cloves, minced
3/4 t pepper
Put all ingredients into a medium bowl and whisk until well blended; refrigerate until needed.

No time for homemade dressing? Use a bottle of your favorite store bought dressing instead.

Lettuce
2 heads of romaine lettuce, cleaned and chopped

Cheese
Freshly grated Parmesan cheese

Just before serving, toss together all ingredients with a little pepper to taste.

*Optional: try adding a handful of toasted pine nuts.
Make it a meal by topping with grilled chicken or wild salmon.

Serves 6 – 8

Enjoy, Samantha
http://www.JulianBakery.com

PORTABELLA MUSHROOMS AND JULIAN BAKERY BREAD

I can’t get enough of either – Julian Bakery Bread or Portabella Mushrooms, so why not combine them?

A great way to enjoy both is to marry them in a grilled sandwich. I would use Wonderful Bread or Smart Carb #1 Bread.

Julian Bakery’s Wonderful Bread is high in fiber and protein with 6 seeds and 6 whole grains. It is a light in color, whole grain, fresh ground organic bread that even has fresh ground pinto beans in it for high complete protein and is covered in yummy seeds.

It is made with the wholesome ingredients of fresh ground whole grains of golden wheat, oats, rye, corn, brown rice, millet, seeds of sunflower, flax, sesame, poppy, pumpkin, and pinto beans, honey, yeast and sea salt.

Julian Bakery’s Smart Carb #1 Bread is sprouted, high in protein, unsweetened and extremely flavorful.

It is made with whole grains, bean, seeds of Kamut®, spelt, wheat, rye, millet, lentils, eggs, soy protein, flax, sesame, quinoa, amaranth, wheat gluten, 7 grain flakes, oat bran, sea salt and yeast.

Here is all you need to do for wonderful grilled portabella mushroom and Julian Bakery bread sandwiches:

Julian Bakery’s Wonderful Bread or Smart Carb #1 Bread
2 golf ball sized balls of mozzarella cheese
4 t olive oil
Fresh basil leaves
1 T chopped fresh chives
2 t. balsamic vinegar
2 portabella mushrooms, sliced into horizontal halves
1 large, red bell pepper, quartered
Alfalfa sprouts

Combine cheese, oil, basil, chives and vinegar in a blender. Blend until smooth; set aside.

Grill mushrooms about 3 minutes per side or until tender. Grill peppers until tender, about 5 minutes per side. Skin will be wrinkled and lightly brown.

Slightly toast the bread and spread the mozzarella mixture evenly on each piece of toast. Cover with mushroom slice, red pepper and top with sprouts. Serve immediately.

Enjoy, Samantha
http://www.JulianBakery.com

MY DAUGHTER’S FAVORITE JULIAN BAKERY TURKEY SANDWICH

My daughter and her husband love Julian Bakery Breads. My daughter is an exceptionally good cook and she wanted to share her favorite Julian Bakery turkey sandwich with you.

You can use any of the Julian Bakery breads for this sandwich, but Wonderful Bread, 12-Grain Sandwich Bread, or Smart Carb #1 Bread would be especially good.

Julian Bakery’s Wonderful Bread is high in fiber and protein with 6 seeds and 6 whole grains. It is a light in color, whole grain, fresh ground organic bread that even has fresh ground pinto beans in it for high complete protein and is covered in yummy seeds. It is made with the wholesome ingredients of fresh ground whole grains of golden wheat, oats, rye, corn, brown rice, millet, seeds of sunflower, flax, sesame, poppy, pumpkin, and pinto beans, honey, yeast and sea salt.

Julian Bakery’s 12-Grain Sandwich Bread is a delicious dark molasses sweetened bread that has more grains and seeds than you will find anywhere. It is made with fresh stone ground, whole grain wheat, Kamut®, millet, corn, rye, oats, barley, brown rice, quinoa, amaranth, spelt, flax seed, unsulphered molasses, yeast & sea salt.

Julian Bakery’s Smart Carb #1 Bread is sprouted, high in protein, unsweetened and extremely flavorful. It is made with whole grains, bean, seeds of Kamut®, spelt, wheat, rye, millet, lentils, eggs, soy protein, flax, sesame, quinoa, amaranth, wheat gluten, 7 grain flakes, oat bran, sea salt and yeast.

Favorite Julian Bakery Turkey Sandwich

Your choice of Julian Bakery Bread
1 block of softened cream cheese
1 bunch of chopped green onions (use the green part only)
1 can of chunky cranberry sauce or use homemade if you’re so inclined
Freshly sliced turkey (or buy it from the deli)
Salt and pepper to taste
Optional: add a few fresh basil leaves

Blend the cream cheese and green onions in a bowl. Then lightly spread mixture on each slice of bread. Next, add a layer of cranberry sauce to just one side, then turkey and salt and pepper. Add the other bread slice on top….Yum!

*Cream cheese can be substituted with miracle whip (or light mayo if you’re counting calories).

Enjoy, Samantha
http://www.julianbakery.com

JULIAN BAKERY INSPIRES HEALTHY LIVING

Here is a healthy, quick and easy way to entertain your friends at a brunch, after church, or during a bridge game. Just don’t forget to invite Julian Bakery’s Wonderful Bread.

Julian Bakery’s Wonderful Bread is an everyday favorite. This bread is made with 6 seeds and 6 whole grains. It is light in color and is a fresh ground, organic bread that has fresh ground pinto beans in it for high complete protein and is covered in beautiful seeds.

Wonderful Bread is made from fresh, ground, whole grains of golden wheat, oats, rye, corn, brown rice, millet, seeds of sunflower, flax, sesame, poppy, pumpkin, pinto beans, honey, yeast and sea salt.

Your guests will surely enjoy a warm, toasted slice of Wonderful Bread along with a Roasted Acorn Squash filled with spinach and topped with Gorgonzola cheese.

Here is all you need:

4 acorn squash
9 oz baby spinach leaves
7 oz Gorgonzola cheese
3 T garlic flavored olive oil
Kosher salt and ground black pepper

Preheat oven to 375º.

Cut tops off squash, scoop out and discard seeds. Place squash, cut side up, in a roasting pan and drizzle with 2 T of olive oil. Season lightly with salt and pepper. Bake for 40 minutes or until tender.

Heat the remaining oil in a large frying pan and add the spinach leaves. Cook over a medium heat just until leaves are wilted. Season with salt and pepper. Fill each squash with an equal amount of spinach.

Top with Gorgonzola cheese and return to the oven for 10 minutes or until cheese melts.

Serve immediately with toasted, buttered slices of Wonderful Bread.

Serves 4.

Enjoy, Samantha
Buy Online: http://www.julianbakery.com

LOW CARB FRENCH TOAST WITH JULIAN BAKERY’S SMART CARB #2

Are you on a low carb diet? Are you craving French toast, but think you cannot have it?

I love French toast, but always thought it was too fattening, so I hardly ever made it. I used to order it when I went out for breakfast, just to treat myself, but found the restaurants’ varieties to be very fattening and usually not cooked to my liking.

All that has changed, however, since I found Julian Bakery’s Smart Carb #2 - Cinnamon Almond Raisin bread. It is sweet free, very high in fiber and protein, with lots of almonds, and nets at only 3 carbs per slice.

Now I can make French toast at home anytime, without feeling guilty; but if I don’t have time for that, Smart Carb #2 – Cinnamon Almond Raisin is awesome right out of the toaster.

If you want to try Smart Carb #2 as French toast, I have included the recipe below.

2 eggs
Splash of low fat milk
A drop or two of vanilla
2 slices of Julian Bakery’s Smart Carb #2 – Cinnamon Almond Raisin bread

Whip the first 3 ingredients in a bowl wide enough to accommodate a flat piece of bread.

I like to butter my bread slices first, but a chef told me that was wrong, as it would keep the egg mixture from penetrating the bread. So…I did a comparison test. I soaked one piece of plain bread and one piece of buttered bread in the egg mixture and cooked both. I cut each slice in half to compare the sliced edges. There was no difference in egg penetration, in my opinion.

Having said all that, you can butter your bread first or not as you choose. Lay your bread slices flat on top of the egg mixture one at a time. Press it down into the egg mixture with a spatula to make sure the bread slice is completely covered with egg mixture. Turn the slice over and repeat. Then do the same with the second slice.

Place both egg soaked slices in a preheated frying pan. I melt butter in the pan first, but you can spray Pam or use whatever is your preference. Just be sure that whatever you use is hot before adding the egg covered bread slices, so they will begin to cook immediately and not get soggy.

Cook bread slices over medium heat until golden brown on one side and turn over and repeat.

Add low fat maple syrup or your favorite fruit, or both, for a great way to begin your day.

Smart Carb #2 – Cinnamon Almond Raisin bread makes great French toast, with its hint of cinnamon, for any special occasion breakfast or any day you want a special treat.

Enjoy,

Samantha
http://www.julianbakery.com

WHY JULIAN BAKERY CHOOSES BROWN RICE OVER WHITE

In some parts of the world, the word "to eat" literally means, "to eat rice." All varieties of rice are available throughout the year, supplying as much as half of the daily calories for half of the world's population.

The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron.

The difference between brown rice and white rice is not just color. A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain, a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.

Our food ranking system qualified brown rice as an excellent source of manganese and a good source of the minerals selenium and magnesium. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. By law in the United States, fully milled and polished white rice must be "enriched" with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice "enrichment."

Just one cup of brown rice will provide you with 88.0% of the daily value for manganese. This trace mineral helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce sex hormones. Manganese is also a critical component of a very important antioxidant enzyme called superoxide dismutase.

Julian Bakery’s Spelt, Bean, Wonderful and12 Grain Sandwich Breads are rich in brown rice and what it offers your health. Why not try all four!

Enjoy, Samantha
http://www.JulianBakery.com

THE BEST SPELT MULTI-GRAIN BREAD

Julian Bakery’s Spelt Multi-Grain Bread is wheat free, yeast free and sweet free. It is cultured by a sourdough process that enables the culture to predigest all of the nutrients in the grains, making them more bio-available to your body.

It is made with fresh, stone ground, whole grains of spelt, brown rice, millet, quinoa, rye and sea salt.

Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.

Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.

Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. It is eaten as a leaf vegetable, much like Amaranth. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.

Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.

Spelt Multi-Grain is one of Barbara’s Granddaughter’s favorite breads. I am sure you will love it as well. What is not to love about any of the Julian Bakery breads?

Enjoy, Samantha
Buy Our Spelt Bread Online http://www.JulianBakery.com

Simply The Best Lite Sourdough Bread

Julian Bakery’s Sourdough Lite Bread is whole grain, unsweetened and fat free. It is a complete protein sourdough that is covered with sesame seeds on the outside. It is extremely flavorful.

Sourdough Lite Bread is made with fresh, ground, high protein, golden, whole grain wheat, onion, soy protein, sesame seeds, yeast and sea salt.

Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.

Soy protein comes from soybeans and offers multiple health benefits, some of which are just beginning to be discovered. Soy protein refers to the protein that is found in soybeans that is often used to replace animal proteins in an individual's diet. The soybean is a legume that contains no cholesterol and is low in saturated fat. Soybeans are the only vegetable food that contains all eight essential amino acids. Soybeans are also a good source of iron, calcium, and zinc.

Sesame Seeds add a nutty taste and a delicate, almost invisible, crunch to many dishes. They are a good source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.

Sourdough Lite Bread is a loaf bread that is not only great for sourdough lovers, but also great for sandwiches, or just toasted in the mornings with your coffee. It is a beautiful bread to look at with all the sesame seeds covering it.

All the Julian Bakery Breads taste awesome toasted. For me, it is like getting to eat it straight from the oven when all the flavors and textures are at their best. Sourdough Lite is great at breakfast, at lunch as a sandwich or just as a snack in the evenings.

Of course, I am a dunker and love Sourdough Lite before bed, toasted and dunked in hot chocolate…yummmm.

Enjoy, Samantha
http://www.julianbakery.com

JULIAN BAKERY’S REAL SOURDOUGH RYE BREAD

Julian Bakery’s Real Sourdough Rye Bread is wheat free, yeast free and sweet free, but it explodes with flavors. This is a true German/Russian, dense rye bread. It is extremely delicious alone or with cream cheeses, olive oils and/or butter. This is a one-of-a-kind bread for hearty rye lovers.

It is made with fresh stone ground rye, quinoa, caraway seeds, onion granules and sea salt.

Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.

Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.

Caraway seeds contain appreciable moisture, protein, fat, substantial amount of carbohydrates, along with ash, calcium, phosphorus, sodium, potassium, iron, thiamine, riboflavin and niacin. It also contains vitamins C and A.

Julian Bakery’s Real Sourdough Rye Bread is honestly my all time favorite. The first time I tried it, I ate the whole round in a day and a half. I think my subconscious was afraid it was not real at all and would disappear without notice, so I had to eat it all up quickly. However, now I keep my freezer full of it, so there is no need to worry about running out and I can enjoy it at a more peaceful pace.

I use Real Sourdough Rye as a quick snack, just sliced thin with a sharp, serrated knife and toasted on high with Earth Balance Buttery Spread; or like last night, I had it as an open-faced sandwich with fresh gathered eggs. I also love it with melted veggie slices (or you can use any cheese). It is also excellent as a sandwich with Smart Dogs (or hot dogs) sliced up small with tomatoes, etc. It is also great as an appetizer before an Italian meal, just dunked in olive oil and balsamic vinegar. However, I think my favorite way is just toasted with Earth Balance (or butter). That is when you can really taste all the flavors in it. It gives your mouth quite a calming affect. Trust me…it does…really. I love it and you will too.

Enjoy, Samantha
Buy Online http://www.JulianBakery.com

JULIAN BAKERY’S OAT BRAN BREAD

Julian Bakery’s Oat Bran Bread is lightly sweetened, light in color and completely whole grain. It was especially designed for children who are transitioning off of the un-nourishing white flour breads.

Good nutrition is essential for your children’s growth and development. Dietary fiber is important in childhood and may contribute to significant immediate and future health benefits, such as the promotion of normal gastrointestinal function, prevention and treatment of childhood obesity and maintenance of normal blood glucose.

Children with higher intakes of dietary fiber also tend to consume diets that are more nutrient dense and are more likely to meet recommended daily intakes for key nutrients.

Oat Bran Bread is made of fresh, ground, golden, whole grain wheat, oat bran, soy protein, honey, purified water, yeast and sea salt.

Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.

Oat bran is the edible, outermost layer of the oat kernel. Oats have been recognized as a food and an herb. Oat bran contains B complex vitamins, protein, fat, minerals, and heart healthy soluble fiber. When eaten regularly, oat bran may help to lower total cholesterol levels by 25 or more within a very short time period (one to three months). In addition, oat bran can help to reduce the bad LDL and raise levels of good HDL cholesterol. Many moms have learned that most families like oat bran.

Soy protein comes from soybeans and offers multiple health benefits, some of which are just beginning to be discovered. Soy protein refers to the protein that is found in soybeans that is often used to replace animal proteins in an individual's diet. The soybean is a legume that contains no cholesterol and is low in saturated fat. Soybeans are the only vegetable food that contains all eight essential amino acids. Soybeans are also a good source of iron, calcium, and zinc.

You do not need to be a child to enjoy the benefits of Julian Bakery’s Oat Bran Bread. It will benefit anyone who tries it. Be sure to put it on your list. You will love it, as well as any of the other Julian Bakery breads.

Enjoy, Samantha
http://www.JulianBakery.com

JULIAN BAKERY IS TRULY A DREAM COME TRUE

Founder/Owner of the Julian Bakery and a nutritionist, Barbara Squier, was inspired by nature and God’s sweet whispers of encouragement and the paths to follow to open the Julian Bakery.

It all started in the ۥ50ۥs with Barbara’s family roots. Her mom used to read to her from Adelle Davis’ book, “Let’s Eat Right to Keep Fit.” She was raised on hearty protein drinks and she didn’t even know what a soda was, nor did she care to find out.

Barbara’s grandmother had chickens in her yard and practiced composting. They ate only natural, whole foods and she has never known any other way of eating.

As Barbara grew up, her thoughts were always of helping others, which naturally drew her to the field of nursing. She loved her RN training, which included nutrition, dietetics and the human anatomy. However, when that door closed, she was immediately redirected to go into the field of prevention.

For four years in the early ۥ70ۥs, Barbara and her husband, Fred (now deceased), entered into a Shared Health Benefits Program. They took whole grain pizzas to their seminars in an attempt to show the attendees the benefits of changing their diets to a healthier menu.

In the mid ۥ70ۥs, Barbara and Fred started a large, natural food club coop, which grew to 300 members, whom they trained in nutrition.

Following that, Barbara worked for a health company and was able to continue her teachings on the human body through seminars called, “How to Love Your Body,” detailing what happens to food all the way through your body.

When Barbara and Fred’s kids were growing up, they had a stone mill in their kitchen. On Sundays, before church, Barbara would grind whole grain for a waffle breakfast. It was a weekly treat the whole family enjoyed.

Barbara loved to experiment with bread making. She used coffee cans to make whole grain breads, which mushroomed on top when baked. She would sit in a tub filled with hot water every night, devouring all the information she could get from their library of bread making books.

Barbara and Fred had long dreamed of getting back to their roots and living in the country in Julian. While waiting for a suitable storefront to become available in Julian, Barbara practiced making bread at home for a year. During that time, she and Fred set up a booth every weekend at the Julian craft fairs, giving away samples of their breads. The community fell in love with Barbara’s bread making style and creativity.

Finally, the 400 sq. ft. photo shop in the town of Julian became available and Julian Bakery was born in September of ۥ89.

While Fred was out buying cases of coffee cans to begin the bread baking business, he learned of a bakery that had just returned all their custom made, round, bread baking pans, which he was able to obtain and are still in use to this day.

God had put the idea of creating natural, healthy round breads in Barbara’s heart years earlier and round breads remain their signature item.

Inspiration for one of the rounds came from the movie, “Baby Boom,” and a Teddy Bear Shop. Barbara created three breads, Papa Bear, Mama Bear and Baby Bear. Mama Bear Bread still survives and is their most nurturing bread.

After 4 years in Julian, the bakery outgrew its tiny 400 sq. ft. storefront and was able to expand with a move to La Jolla in ۥ93.

When Julian Bakery first began, the craze was for “fat free.” Their breads contained hardly any fat. The next and present craze is “low carb.” As you can imagine, they are THE LOW CARB BAKERY OF CHOICE today. It’s so easy for Julian Bakery to give the public what they want with Barbara’s gift for creative bread making. Their current most popular bread is Paleo Bread, which nets only 1 carb!

Barbara’s is a story of a lifelong dream come true. She feels blessed to have a family business where she was able to work side by side with her husband, Fred, for 15 of the 20 years the bakery has been in operation and has enjoyed having all her children and grandchildren working with her throughout the years. She still lives a natural, wholesome lifestyle and tirelessly shares her gifts with everyone she meets. She is not only a bread designer and nutritionist, but also a counselor and healer and I am proud to call her my friend.

Please enjoy all the bounties of Julian Bakery as often as you can. They will benefit you in more ways than you can imagine.

Enjoy, Samantha
http://www.JulianBakery.com

JULIAN BAKERY’S MAMA BEAR BREAD - PoppySeed and Honey Bread

Mama Bear Bread is wheat free and very delicious. It makes great round sandwiches. Round breads have always been Julian Bakery’s signature bread as the first breads they created twenty years ago were baked in coffee cans.

The inspiration for this particular round of bread came from the movie, “Baby Boom,” and a Teddy Bear Shop. Barbara created three breads, Papa Bear, Mama Bear and Baby Bear. Mama Bear Bread still survives and is Julian Bakery’s most nurturing bread, if you can have sweetening.

Mama Bear Bread is made with fresh, stone ground whole grain Kamut®, millet, amaranth, soy protein, whey, flaxseed, light honey, yeast, poppy seeds and sea salt.

Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.

Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances.

Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.

Flax Seeds. There are two basic varieties of Flax Seeds – brown and yellow or golden. Flax Seeds contain high amounts of Lignans (a group of chemical compounds) and omega 3 fatty acids. Flax may also help the severity of diabetes by stabilizing levels of blood sugar.

Poppy Seeds are small, dried, bluish-gray seeds of the poppy plant. They have a crunchy texture and a nutty flavor. The flavor is augmented by toasting.

Even though Papa Bear Bread and Baby Bear Bread are no longer available, I am sure you will find Mama Bear Bread “just right!”

Enjoy, Samantha
http://www.JulianBakery.com

JULIAN BAKERY’S KAMUT® BREAD AND DINNER BREAD

Julian Bakery’s Kamut® Bread is wheat free, yeast free and sweet free. This bread is made for those who want a very small amount of easy to digest ingredients. It is extremely high in protein.

It is made with Kamut®, millet, amaranth, purified water and sea salt.

Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.

Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.

Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.

Julian Bakery’s Dinner Bread was designed to compliment any meal where onion and rosemary would be enjoyed. It is also wheat, yeast and sweet free. It is complete protein bread and is delicious with soups and salads. The chia seeds on the outside are high-energy seeds that compliment the flavor of the bread.

Dinner Bread is made with fresh ground whole grain Kamut®, millet, amaranth, chia seeds, onion, rosemary and sea salt.

Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.

Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.

Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.

You cannot go wrong no matter which Julian Bakery bread you decide to try first. They all offer something unique and are wonderfully delicious.

Enjoy, Samantha
http://www.JulianBakery.com

JULIAN BAKERY’S APPLE CINNAMON RAISIN BREAD

Julian Bakery’s Apple Cinnamon Raisin Bread is the best breakfast or “special treat” bread you will ever find. It is made with lots of fresh apples, sweetened with honey, and is fat free. To say it is delicious would not do it justice.

This bread is like an incredible whole grain dessert for anytime you want to treat yourself, your family or friends. Also, it is lower in calories than most treats.

Apple Cinnamon Raisin Bread is full of fresh stone ground whole grain wheat, fresh apples, honey, raisins, yeast, cinnamon and sea salt.

Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.

Apple Cinnamon Raisin is one of my top 4 favorite Julian Bakery breads. I can’t keep enough Real Sourdough Rye, Manna from Heaven, Smart Carb #1 or Apple Cinnamon Raisin in the house.

This bread alone can make a meal…but trust me when I say, “You have never, ever had French toast as good as when it is made with Julian Bakery’s Apple Cinnamon Raisin Bread.” You hardly need to add butter or real maple syrup to it…but if you do…you will think you have died and gone to heaven. Hey, I am not kidding you….I don’t know how they do it, but every single slice has the most flavorful apples in it, which eliminates having to serve a separate side of fruit for breakfast.

OK…I will tell you a quick, little story….the last time I got my hands on a loaf of Apple Cinnamon Raisin, it was late in the afternoon. It was so fresh and awesome I could smell it through the wrapper. I put it on the counter so it would be right there in the morning when I wanted to have it for breakfast. I went to run some errands, came home, watched a little TV and went to bed….all the while thinking about how I couldn’t wait to get up early to have that dang bread. Well…I tossed and turned and could not sleep thinking about that bread just sitting there. Finally, at 1 a.m., I had had it. I got up and toasted a slice and had it with hot chocolate soymilk. I just couldn’t wait another second. It was soooo good. And guess what. I still got up early to have it all over again for breakfast.

By the way, due to the perishability of all the Julian Bakery breads, they must be at least refrigerated upon arrival. They keep beautifully in the refrigerator for up to 2 weeks and frozen for up to 6 months, without any loss of nutritional value. I just didn’t want to give you the wrong impression when I said I left the loaf out on the counter. I only did so because I knew it had just been baked and could stand to be out for several days.

Enjoy, Samantha
http://www.julianbakery.com

AMAZING 12-GRAIN SANDWICH BREAD

Julian Bakery’s 12-Grain Sandwich Bread is a delicious dark molasses sweetened bread that has more grains and seeds than you will find anywhere.

It is made with fresh stone ground, whole grain wheat, Kamut®, millet, corn, rye, oats, barley, brown rice, quinoa, amaranth, spelt, flax seed, unsulphered molasses, yeast & sea salt.

Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.

Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.

Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances.

Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has lower gluten content than wheat flour and contains a higher proportion of soluble fiber.

Oat is a species of cereal grains. It is rolled or crushed into oatmeal or ground into fine oat flour. It contains more soluble fiber than any other grain.

Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.

Amaranth is related to the pigweed or lamb’s quarters. Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.

Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.

Flax Seeds contain high amounts of Lignans (a group of chemical compounds) and omega 3 fatty acids. Flax may also help the severity of diabetes by stabilizing levels of blood sugar.

12-Grain Sandwich Bread is a complete protein bread that makes incredible sandwiches. Men especially like this bread.

Enjoy, Samantha
http://www.julianbakery.com

JULIAN BAKERY’S BLESS YOUR HEART BREAD

Julian Bakery’s Bless Your Heart Bread is extremely flavorful with added onion and coated in sesame seeds. It is a complete protein, wheat, yeast and sweet free bread.

It compliments any meal. Slice thin with a sharp, serrated knife and toast for greatest enjoyment.

Bless Your Heart is made with fresh, stone-ground whole grains of Kamut®, millet, amaranth, sesame seeds, onion and sea salt.

Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.

Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.

Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.

Sesame Seeds add a nutty taste and a delicate, almost invisible, crunch to many dishes. They are a good source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.

Bless Your Heart can be used to make great mini pizzas, sliced and baked in the oven with any creative topping….easy, great idea for teenagers after school, sleep over parties or any get together with friends.

Vegans can pile on the spinach, tomatoes and vegetable cheeses; teenagers can try cheeses, tomatoes, artichoke hearts, pepperonis or turkey sausages. The slices are small which just allows for more creativity on each individual pizza….have fun!!!!

I’m starving….I’m going to make my own pizza right now with Real Sourdough Rye (I ran out of Bless Your Heart), mozzarella veggie cheese, tomatoes and Smart Dogs…

Enjoy, Samantha
http://www.julianbakery.com

JULIAN BAKERY’S BIBLE RECIPE BREAD

Bible Recipe Bread is wheat free, yeast free and sweet free. It combines high protein and high fiber and is cultured and delicious.

It is also a good bread for dieters or anyone wanting to maintain good health.

It is made with fresh stone ground whole grain, Kamut®, millet, amaranth, oats, lentils, peas, onions and sea salt.

Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.

Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.

Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.

Oat is a species of cereal grains. It is rolled or crushed into oatmeal or ground into fine oat flour. It is a health food, with cholesterol-lowering properties. It contains more soluble fiber than any other grain. Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk and egg protein.

You can’t go wrong no matter which Julian Bakery bread you choose to try first. There are so many breads, made with different combinations of wholesome, healthy and delicious ingredients that it is often hard to decide.

I just started with one and worked my way through all 17….you may as well start with a good health maintenance one like Bible Recipe Bread….and you will be hooked and anxious to see what each of the other Julian Bakery breads offer in the way of taste, texture and health benefits.

Enjoy, Samantha
Buy Online: http://www.JulianBakery.com

JULIAN BAKERY’S WONDERFUL “WONDERFUL BREAD”

JULIAN BAKERY’S WONDERFUL “WONDERFUL BREAD”

“Wonderful” is an understatement where Julian Bakery’s Wonderful Bread is concerned. Wonderful Bread is an everyday favorite for many of Julian Bakery’s loyal customers. It is high in fiber and protein with 6 seeds and 6 whole grains. It is a light in color, whole grain, fresh ground organic bread that even has fresh ground pinto beans in it for high complete protein and is covered in yummy seeds.

It is made with the wholesome ingredients of fresh ground whole grains of golden wheat, oats, rye, corn, brown rice, millet, seeds of sunflower, flax, sesame, poppy, pumpkin, and pinto beans, honey, yeast & sea salt.

Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.

Oat is a species of cereal grains. It is rolled or crushed into oatmeal or ground into fine oat flour. It contains more soluble fiber than any other grain. Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk and egg protein.

Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has lower gluten content than wheat flour and contains a higher proportion of soluble fiber.

Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances.

Sunflower Seeds will take care of your hunger, while also enhancing your health by supplying significant amounts of vitamin E, magnesium and selenium.

Flax Seeds. There are two basic varieties of Flax Seeds – brown and yellow or golden. Flax Seeds contain high amounts of Lignans (a group of chemical compounds) and omega 3 fatty acids. Flax may also help the severity of diabetes by stabilizing levels of blood sugar.

Sesame Seeds add a nutty taste and a delicate, almost invisible, crunch to many dishes. They are a good source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.

Poppy Seeds are small, dried, bluish-gray seeds of the poppy plant. They have a crunchy texture and a nutty flavor. The flavor is augmented by toasting.

Pumpkin Seeds are subtly sweet and nutty, with a malleable, chewy texture. The roasted seeds from the inside of your Halloween pumpkin are the most nutritious and flavorful seeds around.

Pinto Beans are a very good source of cholesterol-lowering fiber. They offer an excellent source of folate, manganese, protein, vitamin B1, magnesium, potassium and iron.

I have a neighbor who won’t eat any other bread but Wonderful Bread. She says it is the best bread she has ever eaten. She also gives it to the wild rabbits that, for some reason, stop by her place on a daily basis. They are the happiest and healthiest rabbits in town!

Enjoy, Samantha
http://www.julianbakery.com

JULIAN BAKERY OFFERS TOFU BREAD YOU WILL LOVE

JULIAN BAKERY OFFERS TOFU BREAD YOU WILL LOVE

Whether you love Tofu or not, whether you have ever tried Tofu or not, you will love Julian Bakery’s Tofu Bread.

This bread is cultured with a rye culture and almost all the liquid is organic tofu of the highest quality, which makes it extremely high in complete protein. It is wheat, yeast and sweet free and covered with sunflower seeds.

It is best when sliced ¼ inch thick with a sharp, serrated knife and toasted on the high setting, which brings out all the flavor.

Tofu Bread is made with Tofu, Kamut®, Rye, Millet, Amaranth, Miso, Sunflower Seeds and Sea Salt. Below is an explanation of the healthy, tasty ingredients.

Tofu is made from soybeans. It is high in protein and calcium and well known for its ability to absorb new flavors. Due to its chameleon-like qualities and nutritional value, tofu has recently become popular in Western vegetarian cooking.

Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.

Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has lower gluten content than wheat flour and contains a higher proportion of soluble fiber.

Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.

Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.

Miso is made from fermented soybeans. It is a thick, paste-like substance and is brownish in color. It tastes extremely salty and tangy on its own.

Sunflower Seeds come from the Sunflower. Since the seeds have very high oil content, they are one of the main sources of polyunsaturated oil. Sunflower Seeds are an excellent source of vitamin E, magnesium and selenium.

It may take you some time to try all 17 of the breads offered by Julian Bakery on their website, JulianBakery.com, but it will be a fun experience. Be sure to put Tofu Bread on your list for a delightful taste surprise.

Enjoy, Samantha
Buy Online http://www.julianbakery.com

JULIAN BAKERY OFFERS THE BEST LOW CARB BREADS AVAILABLE

If you are on a low carb diet and are hooked on Smart Carb #1 (which nets at only 1 carb), but would like a change of pace from time to time, Julian Bakery also offers Cinnamon Almond Raisin (AKA Smart Carb #2).

Cinnamon Almond Raisin is made with the same ingredients as Smart Carb #1, but with the addition of cinnamon, almonds and a light amount of raisins. It is sweet free and very high in fiber and protein. It’s a very yummy treat and nets at only 3 carbs.

Cinnamon Almond Raisin is full of whole grains, sprouted Kamut®, wheat, spelt, rye, millet, quinoa, amaranth (see definitions below), flax and sesame seeds, eggs, soy protein, oat bran, lentils, 7 grain flakes, almonds, cinnamon, a few raisins, yeast and sea salt.

Whole grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

Sprouted Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.

Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.

Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.

Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.

Millets are a group of small-seeded species of cereal crops or grains. Millets are a major food source in arid and semi arid regions around the world.

Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.

Amaranth is related to the pigweed or lamb’s quarters. Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.

So when you want to treat yourself to a little low carb variety, give Cinnamon Almond Raisin a try. You will love it as much as Smart Carb #1 and it is great as French toast as well!!!

Enjoy, Samantha
http://www.julianbakery.com

Get In Good Health Eating Manna From Heaven Bread

GOOD HEALTH WITH JULIAN BAKERY’S MANNA FROM HEAVEN BREAD

Manna from Heaven is Julian Bakery’s best selling bread. It is an all sprouted, wheat, yeast and sweet free, smart carb bread that is high in fiber and protein. Dr. Rosedale recommends it in his diet book for heart, diabetes and weight release.

Its combination of flours from different grains (listed below) enhances its sourdough taste, texture and nutritional content.

Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. Kamut has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.

Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.

Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.

Millets are a group of small-seeded species of cereal crops or grains. Millets are a major food source in arid and semi arid regions around the world.

Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.

Amaranth is related to the pigweed or lamb’s quarters. Amaranth seeds contain protein that is unusually complex for plant sources.

Flax Seeds come in two basic varieties – brown and yellow or golden. Flax Seeds contain high amounts of lignans (a group of chemical compounds) and Omega 3 fatty acids.

Freshly stone ground whole grains provide a natural whole food for vibrant health.

Grinding organic grains in a stone mill prior to baking prevents rancid flour, while achieving more flavor and nutrition.

The ground flax seed in Julian Bakery’s Manna from Heaven offers the value of being high in Omega 3 and is anti-inflammatory.

The sprouted grains offer higher quality proteins and nutrients. Sprouts are highly digestible and have a rich supply of enzymes. This quality makes them easily assimilated and metabolized by the body.

Julian Bakery’s Manna from Heaven is a one-of-a-kind bread, as to our knowledge, no one has ever made an all sprouted, cultured, wheat, yeast and sweet free bread before.

Enjoy, Samantha
Buy Online: http://www.julianbakery.com

NO NEED FOR VEGANS TO GIVE UP BREAD – TRY OUR VEGAN BREADS

The key to a nutritionally sound vegan diet is variety. A healthy and varied vegan diet includes fruits, vegetables, plenty of leafy greens, whole grain products, nuts, seeds, and legumes.

It is very easy for a vegan diet to meet the recommendations for protein as long as calorie intake is adequate. Strict protein planning or combining is not necessary. The key is to eat a varied diet.

Almost all foods except for alcohol, sugar, and fats are good sources of protein. Vegan sources include: potatoes, whole wheat bread, rice, broccoli, spinach, almonds, peas, chickpeas, peanut butter, tofu, soymilk, lentils, and kale.

For example, if part of a day's menu included the following foods, you would meet the Recommended Dietary Allowance (RDA) for protein for an adult male: 1 cup oatmeal, 1 cup soy milk, 2 slices whole wheat bread, 1 bagel, 2 tablespoons peanut butter, 1 cup vegetarian baked beans, 5 ounces tofu, 2 tablespoons of almonds, 1 cup broccoli, and 1 cup brown rice.

Vitamin D is not found in the vegan diet but can be made by humans following exposure to sunlight. At least ten to fifteen minutes of summer sun on hands and face two to three times a week is recommended for adults so that vitamin D production can occur.

Calcium, needed for strong bones, is found in dark green vegetables, tofu processed with calcium sulfate, and many other foods commonly eaten by vegans. Calcium requirements for those on lower protein, plant-based protein diets may be somewhat lower than requirements for those eating a higher protein, flesh-based diet. However, it is important for vegans to eat foods high in calcium and/or use a vegan calcium supplement every day.

Vegan diets can provide zinc at levels close to or even higher than the RDA. Zinc is found in grains, legumes, and nuts.

Dried beans and dark green vegetables are especially good sources of iron, better on a per calorie basis than meat. Iron absorption is increased markedly by eating foods containing vitamin C, along with foods containing iron, such as soybeans, lentils, blackstrap molasses, kidney beans, chickpeas, black-eyed peas, Swiss chard, black beans, prune juice, beet greens, peas, figs, raisins, watermelon, millet, and kale.

Some common Vegan foods are oatmeal, stir-fried vegetables, cereal, toast, orange juice, peanut butter on whole wheat bread, frozen fruit desserts, lentil soup, salad bar items like chickpeas and three bean salad, dates, apples, macaroni, fruit smoothies, popcorn, spaghetti, vegetarian baked beans, guacamole, and chili.

Julian Bakery breads can help provide vegans with their protein, calcium, zinc and iron by offering many breads from which to choose: Bible Recipe, Bless Your Heart, Dinner Bread, Pure and Simple Kamut®, Manna from Heaven, Real Sourdough Rye, Sourdough Lite, Spelt Multi Grain and Tofu Bread.

Enjoy, Samantha
http://www.julianbakery.com

Julian Bakery Q&A Session

JULIAN BAKERY Q&A SESSION

Question: Are the grains sprouted?

Answer: The grains are sprouted in three of our breads as noted on their labels –Smart Carb #1, Cinnamon Almond Raisin and Manna from Heaven.

Question: At what temperature are the breads baked?

Answer: They are baked at 350, but the internal temperature for the rounds is 225.

Question: What liquid is used in the Bean Bread? Is it dairy?

Answer: No dairy, only purified water and the ingredients listed on the label.

Question: Which of your breads is the lowest in calories?

Answer: Kamut Bread is lowest in calories and lowest in fat.

Question: What is the difference between the cultured breads and the ones specifically described as sourdough?

Answer: There is no difference.

Question: Do you use starch in any of your breads?

Answer: Starch would be in white flour. Our breads are not made with white flour.

Question: Can I freeze your breads?

Answer: Due to the perishability of our breads, they must be at least refrigerated upon arrival. They keep beautifully in the refrigerator for up to 2 weeks and frozen for up to 6 months, without any loss of nutritional value.

Question: Is your sourdough rye bread leavened with lactobacillus?

Answer: There are many friendly floras in our culture that predigest the dough so it is bio-available to your body for easy digestion.

Question: I'm looking for a low carb bread that has seeds that are processed Do you have such breads?

Answer: Yes, Pure & Simple Kamut® and Spelt Multi-Grain.

I hoped this helped to answer some questions you might have had regarding Julian Bakery breads.

Enjoy, Samantha
http://www.julianbakery.com

JULIAN BAKERY’S RYE BREAD CAN HELP YOUR COLON

JULIAN BAKERY OFFERS HELP FOR YOUR COLON

Why is your colon important? Because it is where your body gets vitamins, minerals, salt, water and other vital nutrients.

When your colon is not working properly, it starts to wear on your body. When you have a compromised intake system, your body gets less vital nutrients.

Many of today’s problems start in the bowel. Colon cancer is the third most common form of cancer in the world, and the second largest killer in the west.

When you eat processed, sugary and fatty foods, your colon is taxed to the limit. It has to work incredibly hard to remove all the toxins from these unhealthy foods. At some point, it cannot do it anymore. That is why we see so many colon problems.

There are many steps you can take to maintain a healthy colon. The most obvious is to implement a healthier, cleaner diet. At some point in your life you have to stop ingesting unhealthy foods.

Some suggestions to maintain a healthy colon:
• Colon Hydrotherapy
• Enemas
• Herbal Cleanse Programs
• Juice Fasting
• More Fiber
• More Fruits
• More Vegetables
• Take Probiotics
• Water Fasting

Suggestions for Foods for the Colon:
Breakfast: Lunch:
Bananas 5-10 Bananas
Oatmeal More Fruit (Orange, Kiwi, Grape, etc.)
Oranges Green Leaf Vegetables (Spinach, Romaine)
Water/Rice Milk/Oat Milk

Dinner: Late Night Snack:
Fish Rye Bread
Potatoes Homemade Hummus
Vegetables Bell Peppers
Cucumber

Remember the main ingredients – Fruits, Vegetables and Fiber!

Julian Bakery offers a number of high fiber breads from which to choose: Bean Bread, Bible Recipe, Cinnamon Almond Raisin, Manna from Heaven, Smart Carb #1 and Wonderful Bread. They also offer a true German/Russian, dense, wheat free rye – Real Sourdough Rye Bread –a one-of-a-kind bread for hearty rye lovers.

Enjoy, Samantha
http://www.julianbakery.com

WHICH OF THE 17 JULIAN BAKERY BREADS IS FOR YOU?

Quality is the heart of the Julian Bakery. Great care is taken to select wholesome, chemical free grains, seeds and nuts for stone grinding and in conjunction with a slow culturing process to provide the consumer with the best benefits bread can offer, full of amino acids and complex carbohydrates.

Below is a brief description of each of the 17 Julian Bakery breads to help you decide which will tempt you first.

1. Corn Bread - Is a Gluten Free bread made from Organic corn.

2. 12-Grain Sandwich Bread is a delicious dark molasses sweetened bread that has more grains and seeds than you will find anywhere. It is a complete protein bread that makes incredible sandwiches. Men especially like this bread.

3. Apple-Cinnamon-Raisin Bread is a wonderful breakfast bread with lots of fresh apples, sweetened with honey and is fat free and delicious. This bread is like an incredible whole grain dessert for anytime you want to treat yourself. It is lower in calories than most treats for the calorie watchers.

4. Bean Bread is gluten free, sweetened with honey and yeast risen. It is very high in protein and fiber for those wanting to lose a few extra pounds or just wanting to maintain a healthy body.

5. Bible Recipe Bread is wheat, yeast and sweet free, combining high protein with high fiber, and is cultured and delicious. Also a good bread for dieters or anyone wanting to maintain good health.

6. Bless Your Heart Bread is extremely flavorful with added onion and coated in sesame seeds. It compliments any meal. It is wheat, yeast and sweet free. Slice thin and toast for greatest enjoyment. It is a complete protein bread and makes great mini pizzas sliced and baked in the oven with any creative topping.

7. Cinnamon Almond Raisin Bread (AKA Smart Carb #2) has lots of almonds and is sweet free and very high in fiber and protein. This has all the same ingredients as Smart Carb #1, with the addition of cinnamon and a lite amount of raisins and almonds. This makes a very yummy treat that nets 3 carbs.

8. Dinner Bread was designed to compliment any meal where onion and rosemary would be enjoyed. It is wheat, yeast and sweet free. This is a complete protein bread that is delicious with soups and salads. The Chia seeds on the outside are high-energy seeds that compliment the flavor of the bread. Great for dinner parties.

9. Kamut® Bread is wheat, yeast, sweet free. This bread is made for those who want a very small amount of easy to digest ingredients. It is extremely high in protein.

10. Mama Bear Bread is our most nurturing bread (if you can have sweetening). It is wheat free and very delicious. It makes great round sandwiches.

11. Manna from Heaven Bread is all sprouted, wheat, yeast and sweet free, with smart carbs and is very high in fiber and protein. This is our very best seller! It is recommended by Dr. Rosedale in his diet book for heart, diabetes and weight release. It has a sourdough flavor and is extremely high in fiber and chewy. This is a one-of-a-kind bread, as no one to our knowledge has ever made an all sprouted, cultured wheat, yeast and sweet free bread before.

12. Oat Bran Bread is lightly sweetened, lite in color and completely whole grain. It was especially designed for children who are transitioning off of the un-nourishing white flour breads.

13. Real Sourdough Rye Bread is wheat, yeast and sweet free. This is a true German/Russian, dense, wheat free rye. It is extremely delicious with flavorful cream chesses, olive oils and/or butter. A one-of-a-kind bread for hearty rye lovers.

14. Smart Carb #1 Bread is sprouted, high in protein, unsweetened and flavorful. This is our most popular loaf bread, chuck full of so much fiber and protein that it nets at only 1 carb. Best of all, it tastes so incredible that people fill their freezers with lots of them so they won't run out. This bread is totally unsweetened and is fabulous for diabetics, all weight release plans, and healthy heart plans.

15. Sourdough Lite Bread is whole grain, unsweetened and fat free. It is a complete protein sourdough that is covered with sesame seeds on the outside and is extremely flavorful.

15. Spelt Multi-Grain bread is wheat, yeast and sweet free. This bread is extremely flavorful and hearty. It is cultured by a sourdough process that enables the culture to predigest all the nutrients in the grains, making them more bio-available to your body.

16. Tofu Bread is wheat, yeast and sweet free. This bread is cultured with a rye culture and almost all the liquid is organic tofu of the highest quality, which makes it extremely high in complete protein. It is covered with sunflower seeds. Slice a ¼ inch thick and toast on high setting to bring out all the flavor.

17. Wonderful Bread is an everyday favorite with 6 seeds and 6 whole grains. This fresh ground organic bread is high in fiber and protein, light in color and whole grain. It even has fresh ground pinto beans in it for high complete protein and is covered in yummy seeds.


Buy Online Today: http://www.julianbakery.com

BENEFITS OF PROTEIN IN JULIAN BAKERY BREADS

BENEFITS OF PROTEIN IN JULIAN BAKERY BREADS

Protein is an important component of every cell in the body. Hair and nails are mostly made of protein. Your body uses protein to build and repair tissues. You also use protein to make enzymes, hormones, and other body chemicals. Protein is an important building block of bones, muscles, cartilage, skin, and blood.

Along with fat and carbohydrates, protein is a "macronutrient," meaning that the body needs relatively large amounts of it. Vitamins and minerals, which are needed in only small quantities, are called "micronutrients." But, unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply.

You may assume you have to eat protein all day long. The truth is, we need less total protein that you might think. Most people need about 0.8 grams pf protein per kilogram of body weight each day. And, we could all benefit from getting more protein from better food sources.

Proteins are indispensable for growth and maintenance of every kind of cell in our body. Body development, replenishment of lost blood, healing of wounds and scars, replacement of dead cells, and hair and nail growth need proteins. Proteins in the form of enzymes, hormones and antibodies promote healthy metabolic and physiological processes, and boost our nervous and immune systems. In situations when fat and carbohydrate food sources are not providing adequate calories, proteins are degraded to generate the calories our body needs.

There are many health benefits of protein. Eating enough protein is essential to maintain a healthy body. If the body sustains an injury, such as a cut, protein helps with tissue repair. Along with carbohydrates, protein provides energy for the body which helps keep us from becoming fatigued. Another one of the benefits of protein is helping the body fight off illness and disease and keeping the immune system functioning properly.

The muscles in our bodies are partly made up of protein. One of the benefits of protein is maintaining healthy muscles. Protein also helps build skin, hair, nails and cartilage. Because the body does not store protein, it’s important to eat healthy protein everyday.

Proteins are considered incomplete or complete proteins. Complete proteins contain all the essential amino acids, while incomplete proteins do not. Good sources of complete proteins come from animals. For instance, eggs, milk, chicken and fish all contain complete proteins. Healthy food choices for incomplete proteins include, nuts, such as almonds, beans and whole grains.

Julian Bakery’s complete protein breads offer an easy way to be sure your body gets its daily dose of protein for optimal health by combining beans plus grains, or grains plus seeds, or beans plus seeds, or using grains that are complete proteins by themselves like amaranth and quinoa. Try any of their complete protein breads: 12 Grain Sandwich Bread, Dinner Bread, Real Sourdough Rye, Tofu or Bless Your Heart. You will be happy you did.

Enjoy,

Samantha
http://www.julianbakery.com

BENEFITS OF JULIAN BAKERY BREADS’ SPROUTED GRAINS

Sprouted grains, unlike processed grains, are extremely nutritious and provide a valuable part of any healthy diet. The health benefits of wheat, rice, and other grains are entirely dependent on how they are eaten.

Refined, processed grains are stripped of most of their nutrients. This is done in order to preserve the grain for a longer period of time. When making white flour, over half of the vitamins B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost. Eating refined grains has negative health effects, and they can directly contribute to problems such as obesity, high cholesterol, heart disease, stroke, hyperglycemia, and diabetes.

When grains, seeds and nuts are germinated, their nutritional content changes and, as they are generally not cooked, they retain their natural plant enzymes. These enzymes are beneficial for helping the digestion of the seeds and nuts in the digestive tract. As well as retaining the enzymes, they also retain the nutrients that would otherwise be destroyed by cooking. Sprouted grains, seeds and nuts also encourage the growth of good bacteria, help to keep the colon clean, and are high in protective antioxidants.

Sprouts, as well as being very digestible, are a good source of fiber and protein, and are high in vitamins and minerals. As an example, sunflower sprouts are high in vitamins A and C. Most seeds are high in phosphorus, which is important for alertness, increased mental abilities, and healthy bones and teeth. In its cooked form, wheat can cause mucus congestion, allergic reactions and constipation. In its sprouted form, the starch is converted to simple sugars, meaning that many wheat intolerant people are able to eat sprouted wheat bread without any problems.

Sprouted grain breads are significantly higher in protein, vitamins and enzymes, and the complex starches are converted into natural sugars. They are also low GI, so they are digested more slowly by the body, keeping the blood sugar levels stable longer, making people feel more satisfied. This leads to less snacking. It is interesting to note that the more highly processed a food is, the higher GI. A loaf of white bread is significantly higher GI than a loaf of sprouted grain bread.

Enjoy all of Julian Bakery’s sprouted grain breads for a healthier, more nutritious diet.

Enjoy, Samantha
http://www.julianbakery.com

VERSATILITY OF JULIAN BAKERY BREADS

Are you getting bored of toast and sandwiches everyday? I can see how that could happen. However, I haven’t encountered a boring bread day since I was introduced to the Julian Bakery.

If you had all 17 of the Julian Bakery breads on hand, or even half of them, or even just 3 or 4 different loaves and/or rounds, you would never experience bread boredom. If you just stuck to toast and sandwiches and alternated the different breads daily, you would enjoy a different taste treat each time the toaster pops up or you put two slices together with your favorite sandwich makings in between. No two breads toast or taste the same. They are so individual in texture, taste and mix of ingredients that everyday will be like opening a new present full of mouth-watering pleasure.

But, toast and sandwiches are not the only way to serve Julian Bakery breads. One of my favorites is to make mini pizzas. I know the Julian Bakery website suggest using Bless Your Heart for just that purpose, but I have found that the Real Sourdough Rye and Manna from Heaven work just as well. OK, maybe mine are more like hot, open-faced sandwiches, but 6 to 1, half a dozen to the other….at any rate, they are soooo flavorful and filling – very good, quick and easy for parties too.

Even so, I still contend there is nothing like the rounds, especially Real Sourdough Rye and Manna from Heaven (are you seeing a pattern here? Yes, besides Smart Carb #1, those two have always been my all time favorites)…anyway…the rounds are an awesome addition to any Italian meal. Just slice thinly with a sharp, serrated knife, toast on high ‘til the edges are crispy and dunk in Italian Olive Oil and Balsamic Vinegar…YUM!

Just melting your favorite cheese on top of a slice of any of the Julian Bakery breads can make your day; or spread with Hommus.

Have you thought of cutting up any of the breads into little squares to use as croutons for your salads?

Of course the rounds all ready come unsliced, but you can order any of the loaves unsliced as well to use as a bowl for soup or spinach dip for any special occasion. Just scoop out the middle enough to hold your soup or dip and then tear up the part you scooped out into bite size pieces to use for dipping.

I’m sure the possibilities are endless, as with anything else, but just thought I would share some of my favorites with you. I hope they will put a smile on your face.

Enjoy, Samantha
http://www.julianbakery.com

SMART CARB #1 CAN HELP YOU LOSE WEIGHT AND STAY HEALTHY

Dietary fiber intake provides many health benefits and reduces the risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity and certain gastrointestinal disorders. Increased consumption of dietary fiber also improves serum lipid concentrations, lowers blood pressure, improves blood glucose control in diabetes, promotes regularity, appears to improve immune function and last, but certainly not least, aids in WEIGHT LOSS.

Epidemiological studies indicate that dietary fiber intake, especially of whole grains or cereal fiber, protect against obesity. Studies recently reviewed and summarized indicate a strong negative association between fiber intake and obesity. The studies indicate that men and women with the highest level of fiber consumption have a relative lower risk for obesity compared to those with the lowest fiber intake level. Men and women with the highest level of fiber consumption had lower rates of weight gain and less obesity than those with the lowest level of fiber intake. Thus, these studies suggest that high-level fiber consumption reduces risk for gaining weight or developing obesity by approximately 30%. These studies included a wide diversity of ethnic/racial groups and appear to have wide applicability and strongly suggests that individuals who have higher levels of fiber consumption have lower weights than those with the lowest fiber intakes.

The role of dietary fiber in preventing and managing obesity in humans is strongly supported by epidemiological and physiological studies. Clinical trials using high fiber foods also provide support for the hypothesis that higher-level fiber consumption has a beneficial role in weight management.

The effects of a diet high in complex carbohydrates (and higher in dietary fiber) provides persuasive data that this type of diet promotes greater weight loss than a high simple-carbohydrate (and lower fiber) diet.

Therefore, you do not have to give up your favorite breads when dieting…nor should you. A wholesome, nutritious diet, whether for weight loss or a healthier lifestyle should include bread with sprouted whole grains that is high in fiber and protein and low in carbs…and, in my opinion, that bread should be Smart Carb #1.

Before I was introduced to Julian Bakery, I never ate bread…thinking it was too fattening. Now that I eat 2 slices of Smart Carb #1 a day, I have lost 7 pounds…go figure. Yeah…go figure all right; my figure is improving daily and I feel fantastic, energetic and have a lot less stress. Just try to take away my JB bread…NOT!

Enjoy, Samantha
http://www.julianbakery.com

INTRODUCING YOUR CHILDREN TO JULIAN BAKERY BREADS

Good nutrition is essential for your children’s growth and development. Giving your children fiber-rich foods is easy to do with the help of Julian Bakery.

Julian Bakery offers bread that is especially designed for children who are transitioning off of the un-nourishing white flour breads. Oat Bran bread is lightly sweetened, lite in color and completely whole grain.

High fiber diets can help children maintain their weight and their health. Dietary fiber helps satisfy hunger and makes you feel full longer. It is a great way to help children with their weight management. One in every three children is overweight for their health.

How high fiber foods help your children with their weight management:
• Most high-fiber foods require more chewing, helping to satisfy hunger.
• High fiber foods are typically bulky, which fills up the stomach faster.
• Fiber slows down the absorption of nutrients, like sugar, avoiding increases in blood sugar.
• Most high fiber foods are calorie free.

Fibers are complex carbohydrates and are classified as soluble and insoluble. Soluble fiber dissolves in water (such as, oats, fruits, vegetables, beans and barley); and insoluble fiber, which does not dissolve in water (such as, whole-wheat flour, wheat bran and some vegetables).

Foods that are high in fiber should contain 5 or more grams of fiber per serving according to the Food and Drug Administration (FDA). Most children get half or less of the recommended amount of dietary fiber per day. Encouraging them to eat more whole grains, fruits and vegetables can be a challenge.

Here are a few ideas to help increase your children’s fiber intake:
• Stock up on whole-grain breads, rolls, crackers and cereal.
• Make sandwiches with whole grain bread and pile on lettuce, tomatoes and even sprouts.
• Let them snack on mini vegetable pizzas made with Bless Your Heart bread. This bread is extremely flavorful with added onion and coated in sesame seeds. It is wheat, yeast and sweet free and a complete protein bread. It makes great mini pizzas sliced and baked in the oven with any creative topping.

Dietary fiber is important in childhood and may contribute to significant immediate and future health benefits such as the promotion of normal gastrointestinal function; prevention and treatment of childhood obesity; maintenance of normal blood glucose.

Children with higher intakes of dietary fiber also tend to consume diets that are more nutrient dense and are more likely to meet recommended daily intakes for key nutrients.

Your whole family will love Julian Bakery breads!

Enjoy, Samantha
http://www.julianbakery.com

JULIAN BAKERY OFFERS MONEY SAVING TIP

If you are a lover of Julian Bakery breads and panic when you realize you are nearly out – or worse yet – you ARE out of your favorite breads – there is a way to keep your freezer full and save money at the same time.

Julian Bakery is presently offering a great shipping discount - “buy 6 or more loaves and receive shipping for a flat rate of $5 for UPS Ground or UPS 3 Day only.” That alone is a welcome savings, but you can save even more by combining your order with others.

If you are like many of the Julian Bakery customers, you want to share your incredible find of these nutritious, healthy and great tasting breads with your friends, family and neighbors. I even went so far as to make up a variety loaf for my neighbors. I took two slices of each of the breads I had on hand (Smart Carb #1, Apple Cinnamon Raisin, Wonderful Bread, Real Sourdough Rye and Manna from Heaven) and made up my own loaf for them, so they could try many different tastes and textures to find their own favorites.

Point being – you can easily save more money on shipping by ordering your favorite Julian Bakery breads along with your family, friends and neighbors and placing just one large order. Any order of 6 or more loaves only costs $5 to ship – that’s 6 or 100 or ??? – just $5 for shipping via UPS Ground or UPS 3 Day only.

When this shipping discount ends, you can still save on shipping costs by applying the same principle and ordering in quantity, because it is only the first loaf in an order that costs so much to ship. The remainder of the loaves in the same order is only $1 each to ship via UPS Ground, and $2 each to ship via UPS 3 Day.

So, share the gift of Julian Bakery breads by offering a taste to your friends, family and neighbors and you can all enjoy the cost savings on shipping by ordering together, especially during this $5 flat rate shipping fee on orders of 6 or more loaves.

Thank you for your continued support of this awesome bakery!!!

Enjoy, Samantha
http://www.julianbakery.com

The Julian Bakery Helping With Your Low Carb Diet

Julian Bakery wants to help you stay healthy while on a Low Carb Diet.

Following a Low Carb diet, watching your calorie intake, along with a sensible exercise routine offers wonderful health benefits along with weight loss. However, calories and nutrition are still essential.

Low Carb diets:

• Help you lose weight.

• Help stabilize your blood sugar level.

• Help raise your metabolic rate.

• A reduction in high-glycemic carbs, along with a regular exercise program, can reduce glucose intolerance, resulting in improved weight control and health.

• If saturated fat consumption is kept within limits, a Low Carb diet (remembering to watch your calorie intake) will help to improve cholesterol and triglyceride levels, with the added benefit of reducing the risk of heart disease.

For successful, healthy weight loss, keep your metabolism up with sufficient calorie levels, sufficient high quality protein and plenty of fresh fruits and vegetables. Be sure to allow yourself one or two servings of whole grain bread daily and don’t forget your calcium from low fat dairy products. Soon you will notice a healthy, steady loss of weight.

If you are looking for a Low Carb Bakery you can count on for Low Carb breads with unsurpassed quality, taste and freshness to compliment your diet plan, you cannot do any better than Julian Bakery. The Julian Bakery, in my opinion, is the best Low Carb Bakery ever, bar none.

There is no other bread on the market like SMART CARB #1 for the Low Carb dieter. The grains are organically grown and sprouted, and are free of pesticides and chemical fertilizers. It offers the perfect amount of daily protein and fiber - 12g of protein and 12g of fiber per slice. With only 1 Net Carb per slice, carb-conscious dieters do not have to sacrifice their longing for bread.

While you’re at it, try SMART CARB #2 – CINNAMON ALMOND RAISIN. You will not want to be without either one, whether you are on a Low Carb diet or not.

Just because the Julian Bakery is the best Low Carb Bakery you will ever find, doesn’t mean that’s all they bake. Check out their full line of breads at JulianBakery.com. You won’t be disappointed.

Enjoy, Samantha

PS: Being on my own version of a diet, I lost 7 pounds in 3 weeks, while consistently eating Smart Carb #1, Apple Cinnamon Raisin, and Manna from Heaven!!!! Yum…..

Goto our site: http://www.julianbakery.com

JULIAN BAKERY OFFERS HELP FOR THOSE WITH A WHEAT ALLERGY

Excerpted from MayoClinic.com

Wheat is one of the eight most common allergy-causing foods. While wheat allergy most often affects children, it can also occur in adults. Allergy symptoms differ from person to person and generally occur a few minutes to a few hours after wheat’s been ingested.

In some people, allergic reactions occur when exercising after eating wheat or from inhaled flour in the workplace (sometimes called bakers’ asthma).

If you or your child has a reaction to wheat, tell your doctor about it, no matter how mild the reaction may have been. Tests can help confirm a wheat allergy, so you can take steps to avoid future and potentially worse reactions.

There are four different proteins in wheat that can cause allergies: albumin, globulin, gliadin and gluten. If you have a reaction to gluten, which is found in wheat and other grains, such as oats, barley and rye, you may have gluten intolerance or celiac disease, rather than a wheat allergy.

Signs and symptoms of wheat allergy can include:
• Swelling, itching or irritation of the mouth or throat
• Hives or skin irritation
• Nasal congestion
• Airway inflammation
• Gastrointestinal symptoms such as cramps, nausea and vomiting

Some people have a severe reaction to wheat called anaphylaxis. This is a medical emergency and requires treatment with an epinephrine (adrenaline) shot and a trip to the emergency room. Signs and symptoms start within seconds to two hours after eating wheat and can include:
• Constriction of airways, including a swollen throat or a lump in your throat that makes it difficult to breathe
• Shock, with a severe drop in blood pressure
• Rapid pulse
• Dizziness, lightheadedness or loss of consciousness

Julian Bakery offers a simple solution for those with a wheat allergy to still enjoy the taste, texture and versatility of breads. Choose from among their long list of wheat free breads: Manna from Heaven, Mama Bear, Dinner, Bean, Bible Recipe, Pure & Simple Kamut, Real Sourdough Rye, Bless Your Heart, Tofu and Spelt Multi-Grain.


Enjoy, Samantha
http://www.julianbakery.com

Plain Ol' Food: Julian Bakery's Smart Carb #1 Bread Review

Plain Ol' Food: Julian Bakery's Smart Carb #1 Bread Review

How The Julian Bakery Is Helping Celiacs With- Gluten Free Breads

Excerpted from CeliacPlus.com:

Celiac Disease is a digestive disorder. People who have Celiac Disease have problems eating gluten, a protein found in cereal grains, such as wheat, rye, and barley. Flour and other products of wheat also contain gluten. Many soups, sauces, cold cuts, and gravy contain gluten as well, so it's important to read food labels.

When people with Celiac Disease eat gluten, a response is triggered by the body’s immune system that damages the lining of the small intestine. Over time, this interferes with the absorption of nutrients and can lead to a wide range of serious problems. Because of this, people with Celiac Disease must avoid eating anything that contains gluten.

Some of the symptoms of Celiac Disease are like those of many other digestive disorders. For this reason, people with Celiac Disease often go undiagnosed and untreated for many years. It’s estimated that nearly 3 million Americans have the disease, but only about 100,000 are diagnosed. Celiac Disease runs in families and occurs in both children and adults.

Most people with Celiac Disease have one or more of the following symptoms, although some people don’t notice any symptoms. Please confer with your doctor if you have any concerns.

• Intestinal gas, bloating, and abdominal cramping
• Diarrhea or bloody diarrhea
• Fatty stools
• Constipation
• Anemia
• Weight loss
• Slowed growth in children
• Osteoporosis (brittle bones)
• Itchy, bumpy skin rash
• Infertility
• Anorexia
• Vitamin deficiencies
• Delayed puberty
• Inflammatory bowel disease
• Irritable bowel disorder

For most people, eating a gluten-free diet will stop symptoms, heal existing intestinal damage, and prevent further damage.

How can Julian Bakery help Celiacs? By offering Gluten-Free breads that will round out your diet…no need to sacrifice your bread cravings.

The Bean Bread is sweetened with honey and yeast risen. It is very high in protein and fiber and tastes fantastic.

The Southern Corn Bread is fresh stone ground corn, brown rice, millet, eggs, buttermilk, honey, yeast, guar gum and sea salt for a taste treat you will love.

Enjoy, Samantha
http://www.julianbakery.com
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