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.....

There is a distinct difference between genetically engineered crops and natural hybrids and it would be well worth the efforts of those who are insulting those who are warning people that all frankenfoods are highly dangerous. There are German studies and even Monsanto's own studies which point a great problem with genetic modified foods. To not get too technical, but it has to do with the base amino acid structure the body does not recognize. I would suggest people notice how many people have the 'new diseases' of auto immune from lupus, MG, inflamed bowel, arthritis etc.... as examples that the body is having great difficulty with these grains and oils. Ask your vet or pet food dealer how many 'allergic' pets are showing up now to food. It is because of the hybrid corn some animals can not deal with it. Just because you eat something and you don't end up in the emergency ward does not mean that it is not going to affect your body sooner than later. Studies now indicate diabetes is from an inflamed pancreas. Once again not inflamation is the key disease and it links back to all of these genetically modified crops. For goodness sake people, I deal in agriculture and genetics. There are crops like Roundup corn, soybeans and canola oil where Monsanto has engineered a crop where you can spray Roundup, the same thing you put on your lawns and a herbicide which kills every plant, but it will not affect these crops. You are eating in mass now crops that a poison will not kill. Some of these genetic crops have trace genes of even animal DNA so as to make them more resiliant. That is not natural and if you ever ask the growing number of sick people they will tell you this is not funny as they are dying slow miserable deaths. My research hints that there is a symbiotic relationship between the amino acid hybrids, bacteria and a fungal infection. That is why so many skin diseases are manifesting including boils. If like in MG that a person's lining off their nerve cells is being eaten off so the nervous system shorts out to the fact if complete corn diets are feed cattle that it will burn them out and kill them, should perhaps convince the experts on here claiming all of this is nonsense. This is not about transfats. This is about a genetic engineered mutation that is being fed into the meat chain, the pets you have and you. Do a forensic test on your hair and it will not come back diverse. It will come back that you are corn due the huge amounts of it in all foods and if it is not corn, it is canola oil adding to the problem. I have watched a black lab and an irish setter dog develop arthritis, stumbling, seizures and bloody stools. When the diet was switched to a rice base or no corn, they both recovered and healed. People and their pets need to eat correctly and stop buying this stuff as once that happens, the corporations will loose money and won't push it onto consumers any more. Farmers are only using now what the market demands. Start demanding natural grains, natural beef, chicken, turkey and pork and vegetables not being fertilized in Mexico using human feces (that is where the spinach and jalepino/tomatoe problems came from is human sewage waste and not swine as people were lied to.) and please stop eating those tons of preservatives they have in everything. You don't have to be vegan as that is just as dangerous in the genetic plants they are pushing (get a clue if an insect won't eat it in the field perhaps you shouldn't eat it either.). As far as hunza, it is molasses bread and molasses is still good for you. It covers up the strong taste of buckwheat and if you ever ate millet flower you would cringe it is so bad. (Millet is very good boiled like oatmeal. It just is not a good flour as it is strong.) The link provided is a natural help site for people who are having problems and the modern 'cures' are only making them more ill. There are no side effects to good food except health. You can quote me on that. God bless. Here is a link that might be useful: Earth Clinic

There is a long topic further down on this board discussing it, but here is the recipe. There is another recipe in the thread that is for a high calorie sweet bread, which isn't the "diet" one. HUNZA DIET BREAD RECIPE Hunza Diet Bread is a delicious, dense, chewy bread that's very nutritious and is almost impervious to spoilage. The following recipe makes a huge batch of approximately 60 (sixty) x 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 cups of water * 3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour * 1.5 (one & one half) cups of canola oil * 1.5 (one & one half) cups of natural unrefined sugar * 16 ounces of honey * 16 ounces of molasses * 4 ounces of powdered soya milk (half cup) * 1 teaspoon sea salt * 1 teaspoon cinnamon * 1 teaspoon ground nutmeg * 2 teaspoons baking powder (non aluminium) Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. Mix ingredients. Grease and lightly flour cooking pan(s). Ideally use baking trays with about 1 inch high sides. Pour batter in pan(s) half an inch thick over the base. Bake at about 300 degrees farenheit (150 C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90 degrees farenheit (50 C). After it is cooled tip out and cut into approx 2 inch x 2 inch squares. Store it wrapped in cloth in a container. You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used. Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread..... Good luck and good health .. bon appetite :-) Suggestions to lose weight with HUNZA DIET BREAD There are many ways to do it. This is another benefit. It's flexible. Here are some typical plans. Each piece of bread is thinly spread with butter for a total of approximately 100 calories. Plan A: Eat 1 piece every 5 hours of the 16 hours you're awake. That's 3 pieces which total 300 calories. This is the fastest way to lose weight I know of. It works faster than any high protein diet. Why? You have more energy and burn more calories. Second, the high fiber bread keeps your digestive system regular. Third, your body stays healthy. A healthy body means a properly functioning metabolic system. Plan B: Really gorge yourself with the bread. Two pieces every four hours for a total of 8 pieces but only 800 calories. You'll feel full all day. In fact, I doubt many people could eat this much of the bread. Plan C: Eat a piece in the morning for breakfast and a piece 3 hours before your dinner and you will eat a great deal less. Plan D: Eat a piece of HUNZA DIET BREAD, 10 minutes before you eat your regular meal. When we do this we eat only a fraction, such as 1/4 of what we would normally eat. If we wait longer than 10 minutes we don't want to eat at all. Plan E: Eat the bread at the end of meals that don't fill you up enough, such as low calorie meals. This is a perfect way to use the bread. You eat a low calorie meal, enjoy it, then eat a piece or two of bread to fill you up. Perfect! No suffering and no urge to snack. Plan F: Alternate Plan A, B, C, D. We recommend an alternation of the plans, but some people who just want to get the weight off as soon as possible will use Plan A exclusively.