So what is this about Glacier Milk? I did not see this in the Hunza Diet Bread recipe. Is it an integral part of the recipe? So far I have learned that it includes - water, buckwheat flour, molasses, honey, sea salt, unrefined sugar, nutmeg, cinnamon, soya milk, and baking powder (without aluminium.

The canola oil is important to the recipe. This was the answer to the same concern about canola oil, from a website that I get sent to Disney for trying to post. The canola oil story is a HOAX!! And that's all there is to it. Any "warnings" from an e-mail are 99 percent certain to be lies and hoaxes. Don't buy into it. "What we have here is a bit of truth about a product's family history worked into a hysterical screed against the product itself. There is no earthly reason to give any credence to this rumor -- Canola oil is not the horrifying product this widely-disseminated e-mail makes it out to be, nor has the FDA turned loose on the American public a health scourge worthy of being named one of the Four Horsemen of the Apocalypse. An appreciation of what this scare is based upon begins with a better understanding of what canola oil and how it came into being. The rape plant (Brassica napus) is a member of the mustard family, as claimed in the e-mail. However, before associations between rape and mustard gas set in too strongly, it should be noted turnip, cabbage, watercress, horseradish, and radish are also members of this family of plants. Rapeseed oil has been used for cooking for centuries in Europe, India, China, and Japan. As modern science is finding out, its previous use wasn't necessarily a guarantee of safety. Cooking at high temperatures with unrefined rapeseed oil now appears to be related to an increased risk of lung cancer because at high temperatures cooking oil gives off chemicals capable of causing mutations in cells. Unrefined rapeseed oil is particularly notable for this, but other oils also have this association. Those intent upon doing large amounts of wok cooking with any sort of cooking oil should therefore lower their frying temperature from the 240C to 280°C called for in Chinese cooking to 180°C. Rapeseed oil naturally contains a high percentage (30-60%) of erucic acid, a substance associated with heart lesions in laboratory animals. For this reason rapeseed oil was not used for consumption in the United States prior to 1974, although it was used in other countries. (Americans chose to use it as a lubricant to maintain Allied naval and merchant ships during World War II.) In 1974, rapeseed varieties with a low erucic content were introduced. Scientists had found a way to replace almost all of rapeseed's erucic acid with oleic acid, a type of monounsaturated fatty acid. (This change was accomplished through the cross-breeding of plants, not by the techniques commonly referred to as "genetic engineering.") By 1978, all Canadian rapeseed produced for food use contained less than 2% erucic acid. The Canadian seed oil industry rechristened the product "canola oil" (Canadian oil) in 1978 in an attempt to distance the product from negative associations with the word "rape." Canola was introduced to American consumers in 1986. By 1990, erucic acid levels in canola oil ranged from 0.5% to 1.0%, in compliance with U.S. Food and Drug Administration (FDA) standards. This light, tasteless oil's popularity is due to the structure of its fats. It is lower in saturated fat (about 6%) than any other oil. Compare this to the high saturated fat content of peanut oil (about 18%) and palm oil (at an incredibly high 79%). It also contains more cholesterol-balancing monounsaturated fat than any oil except olive oil and has the distinction of containing Omega-3 fatty acids, a polyunsaturated fat reputed to not only lower both cholesterol and triglycerides, but also to contribute to brain growth and development. In other words, it's a healthy oil. One shouldn't feel afraid to use it because of some Internet scare loosely based on half-truths and outright lies."

My wife and I made the bread from the recipe posted on here. We like it and plan on giving it a real good try. We did not find the Soya powdered milk so we used just plain creamer product an off brand, made up 4 oz plus added in some lecithin to help take the place of the soy. We take lecithin every day so we had it on hand. The bread is okay. Far from being the best bread I have ever eaten in my life, as has been said. It is tasty enough though to get us through a day and hopefully we will see a change in our size eventually. We just started it yesterday evening. Here's hoping it will be THE ONE gimick that will work for us. If God could use a jackass to preach I suppose this bread could be used to make some difference in our lives, we hope so. Good eating to all.....

This is the Logan Bread recipe my neighbors use. OK, it is not EXACTLY the same, but since it is several years old, I think the Hunza Bread people tweaked it some, and claimed it for their own. I typed in the introduction just as is on the recipe from my neighbors. Logan Bread: Logan Bread is a delicious, DENSE, chewy Bread that's VERY NUTRITIOUS and is ALMOST IMPERVIOUS to SPOILAGE! This makes a huge batch of sixty 2-inch squares, HIGH in Protein, Vitamins, and Minerals. Keeps weeks at Room Temperature, EVEN LONGER in the Fridge and INDEFINITELY in the Freezer. The Recipe for this WONDERFUL Bread is as follows - *4 lbs. (14 1/2 cups) Whole Wheat/Kamut or Spelt Flour *1 1/2 cups Sucanat (dehydrated Cane Juice) *1/2 cup Instant Dry (or Soy) Milk *1 tsp. Sea Salt *2 tsp. Rumford's (Non-Aluminum) Baking Powder *1 tsp. Cinnamon *1 tsp. ground Nutmeg *1 cup chopped Nuts (see below) *4 cups PURE Water *1 1/4 cups Honey *1 1/2 cups Blackstrap Molasses *1 1/4 cup Sunflower Oil (or other HEALTHY Oil) *2 cups Dried Fruit (see below). Preheat oven to 300oF.. To blended dry ingredients, add Water, then Honey, Molasses, Oil and Fruit. Pour batter about an inch thick into oiled Pans and bake 1 hr. Reduce oven to 200oF., leave door open slightly and continue to dry Bread for several hours. The LOWER the Moisture that is in the Bread, the LONGER that it will KEEP! NOTE: You can get these Ingredients from your local Food Coop and/or Health Food Store. If NEED be in an EMERGENCY, you could substitute other comparable and/or various other NUTRITIOUS Ingredients, if the ANY of above are NOT AVAILABLE!