We’re a nonprofit dedicated to improving public health by inspiring individuals and organizations to embrace the healthy, sustainable joys of the “old ways” of eating-heritage-based diets high in taste, nourishment, sustainability, and joy.
Since 1990, we’ve helped people live healthier, happier lives by offering educational programs, resources, and recipes based on shared cultural food traditions from around the world. It’s a mission we take great joy in, one with proven nutritional and emotional benefits.
If you’ve visited a farmer’s market, dined out, or shopped in a supermarket in the last 25 years, you’ve likely experienced the positive impact of our passion. Our efforts span consumer advocacy (Oldways Whole Grain Council), heritage diet travel and discovery (Oldways Culinaria Tours), guidance (Oldways Cheese Coalition), as well the education and celebration of African, Asian, Latin American and Mediterranean cultural eating traditions.
I am disappointed Before running this video with lousy sound i knew how to make sprouted bread. I just received his bread revolution book but haven't had the time to read. Hope its better than this history lesson
I make ezekiel multi flour whole grain bread from a mixture of 9 flours , no sweetner, fat is needed, but bread Flour is very less just to make it diabetic friendly and natural Yeast is used , i don't use a Dutch oven the end results are awesome and taste out of this world and can be eaten with any thing and can be used for breakfast, lunch , tea time snacks and dinner for the love of bread happy baking ❤
Everything I make has sprouted grain and it's done wonders for me who is gluten sensitive and others. Sprouted grain is easier to digest and those nutrients encourage fermentation resulting in lighter products. More flavor, too.
I'm curious about B12 Vitamin B12 is made by micro-organisms, and isn't produced by plants. Can a vegan get enough without requiring "fortified" foods?
Yes we know, once the sprouted seed is baked, most if not all of the vitamins and nutrients that were developed during the germination time are lost. So, unless you're planning on eating the seed mix raw, there is zero benefit. Or the only benefit here is eating a more digestible loaf. That's all.
I think you're barking up the wrong tree. The point here, I think, is to reduce, eliminate gluten so that gluten sensitive folks can consume bread without the side effects that come with consuming normal, regular bread. You keep saying, "without affecting or damaging gluten", but that's the whole point. Isn't it?????
Thanks for the video. I wonder if the questions at the end that Peter had no answer for, are answered today? About nutritional value of baked bread? About the enzymes that were improved in sprouting. I read that even drying sprouted grains with temperatures over 45C is killing the enzymes. And baking temperature is way higher. So is there any benefit in the end?
@@chriswest7639 I didnt found clear answer. I know that probiotics are killed while baking. One article said that all the good stuff that probiotic bacteria produced are still there, so there is no problem. I guess the answer is 50/50. Bread is easier to digest, but most living things die(probiotics, enzymes).
I would guess it's life style. And people eat way more bread in the form of pizza. People might think they have celiac disease when they just drink too much coffee and people are drinking way more coffee than they used to.
I speak from personal experience.. I used to drink tons of coffee and eat tons of pizza and I stopped and the celiac diseased stopped. The coffee seemed to be a component too.@CookieMonster_
I'm on Starch Solution. I follow Barnard and some of the other, similar doctors. 5 years now I've been on it and life is far better. It's easy to get around. Blood pressure is near normal but off medication and working to get it down the 5 more points. The bp med also lowered my high resting heart rate. Off that med the heart rate is now normal as it was 20 years before. Weight is very healthy, and cholesterol is ideal now.
“For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.” John 3:16 [[[ www.amazingfacts.org/ ]]]
Where is this research at now in 2022? Has this theory of long fermentation been tested over time with celiacs, and does it show that no damage it taking place in the intestinal track and the bread consistently reads 10ppm? As a celiac, who also runs a gluten free bakery where we specialize in gluten free grain/seed sourdough bread I would be very interested to know where this research is at.
I am white, but i still consider this a healthy diet for me as well since my ancestors would largely have been from the continent of Africa as well, just slightly less recently
Thanks, Peter for an excellent overview and demo on sprouted grains for bread-making. I enjoyed your historical perspective about Hippocrates (I, too visit that in Boston in 1975 and saw their sprout room), Alvarado street Bakery in CA and Foods for Life's Ezekiel bread I still eat. I was glad to hear you live in Charlotte. I am in Greensboro and wanting to start a vegan catering business. I will get your book and reach out to you for advice on sprouted bread-making if I may.
I love your website…so many great recipes on it. Thank you for teaching us Americans how to eat healthier rather than all these fad diets like Keto, Paleo, Blood Type Diets. I was on Keto until I had a kidney stone and my cholesterol was on the low end of high for the first time in my life. My primary care and my nutritionist told me stop doing Keto because my body needs natural fiber found in fruits and vegetables that Keto eliminated. Turns out Keto isn’t heart or kidney friendly. I was told to switch to clean and whole eating using the plate method…more aligned with the Mediterranean way of eating. Your website and videos have been invaluable to me.
This was great well done and thank you for this. I had a severe gluten allergy that I discovered about 7 years ago. After I removed it I would get EXTREMELY sick for about 5 days if I did happen to eat it by accident. But then, after going fully raw vegan, I REVERSED this problem! People used to tell me it was a gut health issue and I ignored them. Now I truly believe it is. It definitely was for me. Now if I eat gluten I do not get sick at all. Altho I choose not to eat it anyway, shows the power of foods on our gut and our body's ability to heal itself.
I was doing Keto and was losing weight following all these RU-vid “experts”. But a recent trip to the hospital with a kidney stone put a stop to that. I am also on the low end of high cholesterol for the first time in my life. Turns out Keto is not kidney and heart healthy no matter what these Keto experts and “doctors” say on RU-vid. I am choosing to listen to my primary care and nutritionist to eat a more low fat/protein/cholesterol diet. Mediterranean diet can be adapted to fit this since olive oil is a good fat. I may not be losing weight rapidly any longer, but I am eating healthier and this is more sustainable long term. Turns out your kidneys and heart needs the fiber from fruits and vegetables that Keto eliminates.
I never agreed with the heavy and greasy southern food. It taste good but it's not good for you. Let's not forget cape verde,they're diet is very healthy
What Dr Jones is doing is just phenomenal. We so need someone like him in the UK. So far we just have farmers bringing back heritage wheats which are generally too soft for good breadmaking. What was missing for me here is any discussion of landraces as oppose to mono culture and the natural resistance to pests and disease. Also the importance of sustainable organic growing. These are at the root of sustainable farming. Thanks for a great video.
Im not so sure its possible atleast not with dha and epa supplemnts for both cases if you decide to eat eggs as a vegetarian you can pretty much be mostly find but you wont have a good source of dha and epa since you cant eat brain or fish veganism will never be a good diet for sure
Funny how the government doesn’t care. Keeping ethnic folk sick keeps their pockets full. This was over 10 years ago and the food pyramid for USDA remains the same!
I so appreciate Dr. Ludwig. I get upset when I hear that people are "addicted" versus the reality that we have gustatory drives from birth forward that motivate us unconsciously. Obviously we need food to eat to live. Addiction has connotations that are ugly.
As far as I know, the dehydrated seeds do not lose their properties because you are just “taking off” the water from the seeds with low temperature in a long period of time, that is the magic of the Sprouted Flour! The other procedure to dehydrate food and maintain their properties is thru liophilization... minus 50 ºC in a very short period of time... but this process is indeed expensive for traditional businesses.
