The Best Probiotic Food Is Definitely NOT Yogurt

Подписаться 12 млн

Просмотров 2 млн

50% 1

Get access to my FREE resources 👉 drbrg.co/3QpLyRT
Probiotics support your health in many different ways. Find out what the best probiotic foods are-yogurt is not on the list, but kefir is!
DATA:
pubmed.ncbi.nlm.nih.gov/22529...
pubmed.ncbi.nlm.nih.gov/25278...
pubmed.ncbi.nlm.nih.gov/15848...
pubmed.ncbi.nlm.nih.gov/16125...
www.ncbi.nlm.nih.gov/pmc/arti...
journals.plos.org/plosone/art...
pubmed.ncbi.nlm.nih.gov/24456...
pubmed.ncbi.nlm.nih.gov/11034...
www.ars.usda.gov/ARSUserFiles...
www.olivemypickle.com/blogs/n...
Watch my video on Kimchi:
▶️ • Health Benefits of Kim...
0:00 Introduction: Is yogurt a good source of probiotics?
1:20 Is kefir a good source of probiotics?
2:45 Is sauerkraut a good source of probiotics?
4:15 Is kimchi a good source of probiotics?
5:45 Are pickles a good source of probiotics?
6:08 Check out my video on kimchi!
Is consuming yogurt the best way to get probiotics? No. Unfortunately, there are limited strains of microbes in yogurt, and most of them are killed at the stomach level.
Another big problem is that the microbes don’t survive the pasteurization process most yogurts go through. There is also lactose and casein in yogurt, which many people are allergic to, and high amounts of added sugar. Overall, conventional yogurts aren’t going to give you the probiotics you really need.
Kefir is very different from yogurt. Kefir contains a high number of diverse strains of microorganisms, including friendly yeast. Kefir is also much easier for people with lactose intolerance to consume because the lactose in kefir is almost non-existent. Plain organic grass-fed kefir is a much better option than yogurt to get probiotics.
Sauerkraut also contains a high number of different strains of friendly bacteria. Just make sure the sauerkraut you consume is unpasteurized. In addition to probiotics, sauerkraut contains fiber, vitamin C, vitamin K1, vitamin K2, vitamin U, potassium, and even certain phytonutrients.
Kimchi is full of powerful superfoods, and it contains unique strains of friendly bacteria. It’s also high in vitamin C, vitamin K1, vitamin K2, potassium, and B vitamins.
If you want to try to get probiotics from pickles, make sure they are lacto-fermented pickles. Also, make sure they are unpasteurized and keep them in a refrigerator or root cellar.
ADD YOUR SUCCESS STORY HERE:
www.drberg.com/add-client-suc...
FREE COURSE➜ ➜ bit.ly/BulletproofImmuneSystem...
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Follow Me On Social Media:
Facebook: bit.ly/FB-DrBerg
Instagram: bit.ly/IG-DrBerg
TikTok: bit.ly/TikTok-DrBerg
DR. BERG'S SHOP: shop.drberg.com/
ABOUT DR. BERG: www.drberg.com/dr-eric-berg/bio
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss #ketolifestyle
Thanks for watching! I hope this helps explain what the best probiotic foods are and why yogurt is not one of them.

Опубликовано:

29 июн 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 3,1 тыс.

@briannamorrison380 2 года назад

I swear I give up. Eat yogurt it's healthy, oh no. don't eat yogurt, it doesn't help. Lean steak is good for you, no wait, it's not good for you. Fruits and vegetables are good for you, oh no wait, they aren't really that good for you.🙄😒 I don't think anyone knows what the hell they're talking about. So I'm just going to play around with my diet and see what actually works.

@tori3158 2 года назад

I am waiting for a new study for coconut oil that shows, that is very harmful ; ) Listen to your body, best you can do.

@Mateuszyk 2 года назад

Veggies and lean steak are always good choice! Fruits and yogurt not gonna hurt you either. :)

@dawnalawrence6584 2 года назад

@ Brianna Morrison -You expressed MY exact thoughts

@davidbea3711 2 года назад

@@Mateuszyk its the FAT in meat that is good for you providing its ORGANIC grassfed...adults need very little daily protein. Human mothers milk is only 5% protein & infants need the MOST protein due to their fast growth

@KWMc1952 2 года назад

Don't forget eggs. LOL! I stopped worrying about it and eat two a day.

@PritamNagrale 2 года назад

You can make your own kefir daily with the help of kefir grains available online or even Amazon. These grains last for a lifetime. Similarly you can make kimchi or kanji at home. Fermented foods should be a part of your diet for a healthy gut because gut is the root cause of most of the health problems.

@jackward770 2 года назад

Making kefir with your own spit is much more effective

@catherinemoore2188 2 года назад

Truth!

@catherinemoore2188 2 года назад

@@jackward770 What is wrong with you? Keep your negativity to yourself..

@oscarmendoza4823 2 года назад

Being doing Kefir at home for years... Nothing that I could buy at a store could come event close to its quality (and probably lacks the full spectrum bacteria/yeast cultures)!

@oscarmendoza4823 2 года назад

@Lawrence Carver I had Kefir the first time probably about 30 years ago in South America. My mom had a hold of a culture and she made it daily for a long time. I loved the tangy flavor.

@docbrown3139 Год назад

I was eating Greek yogurt for years, but I didn’t really feel like it was doing much so I started making homemade kimchi and sourkraut, the difference is like night and day. I feel more energetic my digestion improved and my skin is glowing. Now I cannot live without it. Always make your own, I tried buying kimchi and sourkraut and it never has these egfects.

@ruzziasht349 Год назад

it would seem you can't spell sauerkraut

@schoo9256 Год назад

@@ruzziasht349 there are nicer ways to say that.

@andyleo8418 Год назад

You're consuming a lot of sodium.

@lesleewatson4266 Год назад

@@ruzziasht349 It’s clear, you don’t know how to capitalize the beginning of a sentence or how to use punctuation.

@user-is1oq9xb9f Год назад

@@ruzziasht349 sauer means sour in german

@user-fj8pv8qv4t Год назад

I am from Bulgaria and I am making homemade yogurt from original milk from cow. The yogurt is non pasteurized, and the taste is amazing. So, for me and my family this is the best probiotic. Probably you should know about lactobacilicus bulgaricus.

@ivanronin8209 9 месяцев назад

Real Organic Bulgarian Yogurt is the Best !!!! Real Bacteria -- Bacilicus BUlgaricus ! Best ! Japan have been Importing it form Bulgaria for Decades now ! Best !

@r.vladl.8558 9 месяцев назад

🇧🇬

@krh7150 7 месяцев назад

Eating regular flavored store bought yogurt is not healthy. I am using raw whole milk doing kefir for myself

@shekkung Месяц назад

Yep, he mentioned the Bulgarian yoghurt as “awesome” in the first few minutes of the video section on yoghurt

@alphacalak6624 2 года назад

I love how no one has to timestamp these videos because he just gets straight to the point, and even stamps his own videos. Shows he really just wants to educate you

@ruidadgmailcanada8508 2 года назад

Another problem is that he packs so many golden nuggets of info that I have to keep pausing to write them down. Genuine, polished, approachable and intelligent…the nerve! lol

@bvl98 2 года назад

Exactly.

@wayne5553 Год назад

Yeah just watch the long video to understand....

@wayne5553 Год назад

I need a gut for dummies

@basedmushroom Год назад

He’s the man. Imagine if he was single? He’d be scoring tail non stop. Am I right ladies?

@halogenzawgi9410 2 года назад

Doctor, you’re helping more patients than anyone else can

@evanjakovlic5410 2 года назад

He’s not a doctor.

@chiaraboccelli4189 2 года назад

And for free!!

@newtubeorder8141 2 года назад

how do you know ?

@carmensuigeneris682 2 года назад

@@newtubeorder8141 go out

@newtubeorder8141 2 года назад

@@carmensuigeneris682 go out to drink 🤔🤔🤔

@urdad9853 Год назад

You just answered my question about Kimchi...but I just wanted to say that I have been benefitting from you knowledge about food, diabetes, intermittent fasting pretty much everything so I just wanted t thank you for all you do that has help so many of us......Blessing to you n your Fam!

@johnlafleur9251 Год назад

I just made sauerkraut from scratch for the first time and it came out great. Much better flavor than anything store bought. There are only two ingredients. Cabbage and salt. I used organic cabbage and Pink Himalayan Salt. It took a week to ferment at room temp in a mason jar. You're supposed to "burp" it once a day for a second - which I did - to let air out or the jar can explode. I tasted it for the first time yesterday. Very crunchy and not nearly as salty as store bought. Delicious! Thank you for all your great videos, Dr. Berg!

@cannotbeshaken7889 Год назад

I tasted sauerkraut as a child and nearly puked my guts out just from the taste. I wonder if my buds have changed since then.

@rocio2917 Год назад

Where did you find the instructions?

@johnlafleur9251 Год назад

@@rocio2917 There are many instructional videos on RU-vid on how to make sauerkraut and the macros. It is simplicity itself. Chopped organic cabbage heavily sprinkled with Pink Himalayan Salt, then placed in mason jars. And if you really like garlic, throw in a few garlic bulbs for a garlic flavor explosion! There's a great channel called "Clean Food Living" which deals almost exclusively with fermented foods. It's hosted by a very sweet, knowledgeable younger woman.

@emem2863 Год назад

@@cannotbeshaken7889 It's an acquired taste. I dislike sauerkraut, but I love kimchi.

@snoopybluejeans Год назад

@@cannotbeshaken7889 - you'll like it cooked with diced sauteed onions and diced cooked bacon in it. Strain the liquid from it and add just a bit of water. Fry up a nice sausage or bratwurst, large bun and add sauerkraut. Mustard, ketchup optional

@radoslavmitkov425 2 года назад

As Bulgarian, my grandmother use to make homemade yoghurt, the milk she would use would come from cows that were fed only with grass in the mountain. The yoghurt from shops doesn't even taste the same as the homemade one!

@supereleonora7911 2 года назад

homemade is good, but even the simple yoghurt from the shops in Bulgaria is way better than the yoghurt that is sold in other countries :)

@radoslavmitkov425 2 года назад

Yes, this is true but these days the quality of yoghurt produced in Bulgaria is very poor, only few brands make good quality but it is expensive. The cheap ones with low quality use powdered milk which is no good at all. I have seen on the nutritional label whey powder.

@oscarmendoza4823 2 года назад

Commercial yogurts are subpar product compare to homemade! Because of the process of production they might be fermented not long enough, filled with sugar or other preservatives, the quality of milk used... who knows! Nothing beats fresh milk from grassfed cows!

@manowar2816 2 года назад

Yep I grew up like that in Carpathian mountains. Nice life

@ergenekonualkslayanliberal1077 2 года назад

@mc-nw1rk 2 года назад

Dr Berg, I am of Turkish origin. My mother apparently started feeding me home made plain yoghurt at two months of age. Now, I can survive on yoghurt alone if I have to. And honestly, I can not live without it. Not only I can have it alone, or just with toasted rye bread, I make it into Djadjik with cucumber and garlic, or blend it with ice cubes for a refreshing Ayran drink, or have it on all kinds of different vegetable or meat dishes as "topping". However, I have to admit, it did become something I had to avoid when my Irritable Bowel Syndrome symptoms became unbearable. When I had to eliminate milk and all dairy products, along with whole lot of other foods, I tried soy yoghurt but it just wasn't the same. My IBS was something I had to live with just about all my life. Only a couple of years ago, I was diagnosed with Gilbert's Syndrome. So now, in my late 60s, I find out that this has been causing all the gut related problems throughout my life. Following your videos, I got onto Sauerkraut with my main meal and it is working a MIRACLE for me. Strangely, during my childhood I always loved the home made pickles of cabbage and variety of other vegetables (raw veggies pickled with just salt, a few slices of lemon and 4-5 raw chick peas for souring) and the pickle juice. But the adults would allow us kids to have only a little, for they would say too much acid wasn't good for our stomachs. Anyway, I now make my own sauerkraut, and pickles and indulge myself to my hearts content, for I know it is absolutely, definitely doing me good.. And I am also able to eat as much yoghurt, thanks to the miracle of sauerkraut.

@InquiringMindsKnow 2 года назад

Very interesting story - thank you for sharing. Also, I like how you add lemon and a few raw Chick Peas for souring. I am going to try with that. I tried a few years ago, and want to get back into it.

@mc-nw1rk 2 года назад

@@InquiringMindsKnowIf you try making pickles, you can make it with salt water, and about 3 or 4 slices (whole rings actually) of lemons- make sure they're washed well, so that they don't spoil your pickles. Four or five chick peas would be sufficient for a two litre mason jar. First, try to press down and pack the cabbages tightly into your jar, all the way to the top, then add the salt water. If you like to, you can add a little white or apple cider vinegar into your salt water too. All these, you can add according to your preferred taste. Salt water should taste salty, but not overly salty. And vinegar can be 2 or 3 tablespoons for a 2 litre jar, just to give that zing and also keep the cabbage crunchy. This pickle will be crunchy, because you don't rub the cabbage with salt, like you would for sauerkraut. You can pickle carrots this way too. Or you can even mix them with cabbage. You'll have to make sure to close the lid tightly, and keep your pickles away from sunlight in a cool area. It will not be ready before two weeks, or may take longer. When you open, slowly and gradually let any gas in the jar escape. Otherwise it may fizz up and spray around. Taste the juice with a clean spoon, if it tastes and smells sour enough, it should be ready. Only refrigerate after opening.

@ezra4518 2 года назад

May I ask you why do you put the chickpeas

@InquiringMindsKnow 2 года назад

@@mc-nw1rk Thank you for your recipe. It had been so long and I love your tweaks that sound like they would produce great veggies! How long do you think an unopened and unrefrigerated jar could last and be good?

@mc-nw1rk 2 года назад

@@ezra4518 They ferment and help to sour the pickle.

@shauryaseth8859 Год назад

Yeah sorry bro, no one is taking my yogurt away from me. It literally fixed my stomach ulcers.

@frankiegunnz8066 Месяц назад

How so???

@justsometimber1nthelake873 Год назад

You sir have not wasted a second of my life, straight to the point and every word u said is just knowledge, thank you!

@gladysodinda4775 2 года назад

Am from Kenya...your info really helps me.....I was able to have my child's gallstones dissolved through a strict diet but also by using your info ..am grateful

@Navak_ 2 года назад

I had a painful stomach ulcer which I read can be treated with probiotics. I went out of my way to consume everything mentioned in this video in an attempt to blast my system with good bacteria, and the pain went away within a few days. Thanks to this video I can see in hindsight that it was the kefir and kimchi which helped me since the sauerkraut and yogurt I consumed were pasteurized.

@williamdias3456 2 года назад

Hi Navak where you on proton pump inhibitors while you took the probiotics? I have been suffering from debilitating gastritis for almost a year , want to take probiotics but am scared to take them while not having any acid production Im my stomach , because it I think It can lead to small intestine overgrowth

@lorimoore5589 2 года назад

@Navak the spiciness of kimchi didn't bother you? I can handle a little spicy but super spicy food kill me.

@JoeARedHawk275 2 года назад

@@lorimoore5589 Spicy food is soooo good wdym lmao. Honestly I kinda feel bad for people who grew up eating plain and bland food and can’t handle even a little spice like sriracha, y’all are missing out

@lorimoore5589 2 года назад

@@JoeARedHawk275 Yea it kinda sucks. My friend and I get groceries together a lot an she just dies watching what like an don't like. She loves flavorful an a big variety of food. I like mashed potatoes 😂 I don't eat fish, I have never tasted avocado, pomegranate, mushrooms etc. They were out of most juices except passion fruit an she said that's really good, only I kept asking what are the juices in it , and she said just passion fruit???? I didn't even know there was a such thing as passion fruit. She made me buy stuff to make a melted corn beef, sauerkraut, thousand island,rye, Swiss cheese melt, because I like Swiss cheese an I like sauerkraut, lol. I have never tasted rye bread or corn beef 😂 I could go on all night but I am sure I depressed u enough. An for the record I am in my 50's so the issue isn't that I am young an haven't experienced enough life yet. 😁

@yashu2043 Год назад

@@lorimoore5589 You can make homemade kimchi and just remove any ingredients you don’t like.

@AntonPuzorjov Год назад

For those based in the UK, I really recommend trying 'genuine kvass' - its a also a fermented drink very rich in probiotics that come from sourdough! It helped me to get rid of asthma.

@harikrishnaimada8879 Год назад

Where can I buy it? Please post the links

@drakedorosh9332 Год назад

Do you mean Iggy's genuine kvass?

@cynquel757 Год назад

How did it get rid of your asthma?

@AntonPuzorjov Год назад

@@cynquel757 asthma is an immune reaction, which could be regulated through gut bacteria. I think good bacteria in kvass helped me restore a better gut balance and regulated the immune system, which in turn helped with asthma.

@AntonPuzorjov Год назад

@@drakedorosh9332 no sorry thats something else

@JohnMoseley 2 года назад

Started making fermented sauerkraut about three months ago, inspired by Andrew Huberman's podcast. It is wonderfully easy and feels so good to eat. It's just a little salt - a bit less than a tablespoonful per cabbage - and chopped or grated cabbage. Mix the salt in and squeeze to release juice, then pack into a jar, pour in the juice and put the lid on. In hot weather like we're having now in the UK, it can start to bubble in only a day. Lately, I've been drinking a little of the juice when this happens and it has a rather amazing effect, almost like a really pleasant drug with no side effects or comedown. Pretty sure it's basically my body saying, 'Yes, more of this please!'

@yashu2043 Год назад

Appreciate your input, I will start doing the same today. Would you advice please for how many weeks should be fermented before we could start eat it?

@JohnMoseley Год назад

@@yashu2043 The first video I watched on this said you could eat it as early as within three days. Certainly, if it's started bubbling, it's live and will be good for your gut already. The great thing is, you can simply open it up to taste it. If you like it, you can start eating. If you want a stronger taste, you can leave it for longer. Watch out when you open it as the bubbling can be very intense and you may get splashed! Possibly best to put the jar in a big bowl or in the sink first. Huberman's podcast recommends ultimately having as many as eight servings of this stuff a day, but also warns that if you're not used to it, it could cause bloating at first, so start with less. Roughly same advice probably applies to how long you ferment it: initially, a week or so will probably be enough, especially if the weather's warm. Later on, as you become used to it, you can do longer ferments. I had some in a deli in Maryland once that must have been fermented a really long time because it tasted like really stinky cheese. At the time, it was too much for me. I'd be interested to try one that strong again though now. Hope your kraut making goes well!

@yashu2043 Год назад

@@JohnMoseley Thank you Sir for the detailed information. I am gonna do it today and would ferment some beet too. That would be my first homemade fermented vegetables. I am 51 years old man and I am suffering with my guts, bloating and constipation, hope that will help me out, I tried enzymes and probiotic but noticed little to no benefits. Thanks again and have a good day ahead.

@JohnMoseley Год назад

@@yashu2043 You're very welcome and I really hope it helps.

@uniquenobody8148 Год назад

Thanks John im in uk too but its winter now and ive only just come across this vid and i will be making my own sauerkraut based on your recipe

@ada7180 2 года назад

Greetings from Bulgaria. Here we call yoghurt 'sour milk'. It should be a little sour to taste and most yoghurts I've tasted around the world are not.

@peacetoall1201 2 года назад

Have you noticed that the word "yoghurt" has the word HURT in it?

@hatanokiripres 2 года назад

In Bangladesh, you will probably dislike the yogurt for its sourness, sweet yogurts can be found but not that common which the seller may keep it as optional in the menu

@harrodsfan 2 года назад

Greek yogurt is best.

@weissblau 2 года назад

@@peacetoall1201 Only in English.

@suntoke6820 2 года назад

@@peacetoall1201 yogurt. lol. no hurt. its good u gotta get grass fed raw greek yogurt.

@moon_struck6573 2 года назад

Only problem with Sauerkraut is that is high in histamine - not good for those who are histamine intolerant.

@melkayhealthyfit 2 года назад

And salt.

@gathuckle2661 2 года назад

@@melkayhealthyfit All the foods he talked about are very high in histamine. Off the charts high. Even a week of eating any of them will cause serious problems for many people. They're very risky foods that a lot of people cannot handle at all. In my experience if a person didn't grow up eating fermented food it's best to be very careful with them. A build up of histamine can be devastating.

@NintCondition 2 года назад

Well I started eating homemade probiotics drinks and foods a few months ago and I started having histamine reactions and it was pretty severe but I knew if I just kept going that it would start evening out eventually so I kept drinking my drinks and eating my foods and to help with the histamine I started taking Quercetin which is a natural form of antihistamine and that worked like a charm and I no longer have the histamine reaction and I drink my homemade water kefir, milk kefir and kombucha daily with no more issues.

@moon_struck6573 2 года назад

@@NintCondition Guess we all have individual constitutions - I certainly know my body does not 'get used to' any high histamine food. It's good that Quercetin works for you, I tried it for 3+ months and sadly it did nothing for me, quite expensive too. I've learnt to avoid high histamine food which is a shame as I love avocados etc etc.

@mandybean2513 Год назад

Thank you so much for all your wisdom!! I’ve shared so many if your videos with my friends and family! You have helped me changed my life for the better..! Thank you and God Bless you. ❤️🙏

@wangchung_8541 2 года назад

Love the videos Dr Berg, your straight to the point method of educating is great

@Drberg 2 года назад

Glad you love it. Thank you!

@astrologicaldesign 2 года назад

Thank you, Dr. Berg, for another great educational video. I grew up on fermented food being Hungarian. I make my own sour pickles with yeast during summertime. Thank you again, Drm Berg. Your time and efforts are greatly appreciated,

@Q_QQ_Q 2 года назад

But your name sounds Russian?

@mcoletta6736 Год назад

Magyarvolk know what's up 👍

@kentborges5114 2 года назад

This is the doctor to follow ! He is a DC that knows an incredible amount about staying healthy ! RESPECT, BIG TIME !

@alycenrockwell3311 2 года назад

Yes, I love how you understand that people have lives and cant sit around for an hour for a brief history of time...you just tell us what you are going to tell us. Thank you

@todorkolev7565 Год назад

LOVE that you mentioned our Bulgarian yogurt! Also: it's not a yogurt :D but it is its own product. Kind of like how Kefir isn't yogurt

@YavorDanov Год назад

It's sour milk that you are looking to describe.

@stevelibby3 2 года назад

I’ve made my own probiotics in the past and not sure about the numbers but I did notice a difference! Fermenting ginger and various veggies is a great start for beginners… I almost forgot about kimchi! Thank you for your great videos 🙏🏼

@maxibake9323 2 года назад

I Pickle Ginger, it's Gorgeous, I add it to Curries & Stirfries. 👍

@TomKatsiroubas 2 года назад

@@maxibake9323 Don't pickle, ferment ginger.

@petenielsen6683 2 года назад

I have a yogurt maker for fermenting my own yogurt.

@maxibake9323 2 года назад

@Lawrence Carver No Yeast Lawrence, just boiled, with Vinegar, & a tiny bit of Stevia, then out in a jar, in the fridge. There's loads of Recipes on RU-vid. 👍🤗

@maxibake9323 2 года назад

@Lawrence Carver No worries, here's the Recipe Lawrence. 4 ounces of fresh peeled root Ginger, you can cut up into Juliennes or slice thinly on a Mandolin, put in a small bowl, & add a teaspoon of Sea salt, mix up & leave for 30 minutes, then put in a clean jar. Now mix half a cup of Rice Vinegar, with a heaped Tablespoon of Stevia, (Sugar substitute,) any other Sugar substitute, or Sugar if that's what you use, in a Saucepan till dissolved. Bring to a boil, then pour the boiling liquid over the Ginger in the Jar. Let it cool, put on lid, & keep refrigerated for up to 2 weeks. Don't panic if the liquid turns Pink, good quality Rice Vinegar can do that sometimes. Commercial brought stuff has Red Colouring added. Hope that helped. Take care Lawrence. 👍🤗❤🙂🐶

@koumeue3998 2 года назад

In Hong Kong , it is becoming popular where you can make your own yogurt with a portable yogurt machine (that is size of a water bottle) where it keeps milk temperature at 42 +/-1 degree C for hours. It then auto switches to fridge mode after fermentation is complete. By adding yogurt yeasts with 20+ different strains of probiotics, the yogurt doesn't have any added sugar, and it is great for breakfast cereal. Lactose intolerant people can even buy lactose free milk that has only just appeared in the Hong kong super markets.

@candaniel 2 года назад

I don't know about yogurt strains but with kefir, the microbes actually feed on the lactose. So taking lactose-free milk would be idiotic in that scenario. Like I said, I don't know about yogurt cultures though

@koumeue3998 2 года назад

@@candaniel thanks. I haven't tried lactose free milk for yoghurt either. You are probably right. just read instructions that this Denmark yeast should use "pure milk". But my random point on lactose free milk was unrelated to yoghurt. I was just surprised that such offering is now widely available even in Hong kong.

@mustafaunsoy 2 года назад

We Turks usually make our own yoghurt at home.. without any sugar and with pasteurized milk (so no need to pasteurize the yoghurt after fermentation), preserving the probiotic content. Home made yoghurt is almost as good as kefir with comperable amount of cfu's. And unlike kefir, it does not contain alcohol, which may be disturbing to the colon for people with IBD/IBS.

@jjacobs5609 Год назад

Thank you so much, Dr. berg, for helping me get healthier. Wish you well. BTW, I am from the culture eating Kimchi "every day." The radish you have shown on the screen is not a type of radish we've been using to make kimchi (although you could). The radish for kimchi is large, long and fat in shape and it is white. We also make "radish kimchi" very often in that radish is the main ingredient, not cabbage. I am a 70 year old ex-patriot. 😅

@l.sophia2803 Год назад

That radish kimchi sounds great, I will look out for it..thank you!

@byssabyss 2 года назад

I am an absolute devotee of my grassfed, organic, unsweetened kefir. I mix cinnamon and cardamom or powdered ginger into it- it is often all I need for breakfast!

@mystforest 2 года назад

Costco now has an awesome kimchi. Made in Korea ( like me! lol) and I must confess it is the best I have ever had. It is perfectly cut and seasoned, perfectly fermented. I highly recommend it!

@ezra4518 2 года назад

Is this in Canada or US

@Dee-xv2oy 2 года назад

Oh thanks for sharing!

@therealdeal894 2 года назад

Is it the only one? Do you know the brand?

@steratorefriends6596 2 года назад

good to know, thank you

@mausfledermaus7811 2 года назад

if you have Russian grocery stores where you live, go there, they always have sourkraut, kimchi and fermented cucumbers ( although anything Russian is not popular now I assume).

@denizoztepe4982 2 года назад

Yogurt is a very healthy traditional Turkish food, which dates back to hundred years ago in this territory. Many Turks still make their yogurt at home and the one made with water buffalo milk is considered one of the best. All you should do is to heat 1 litre of milk until boiling point and when it cools down to 45-46 degrees C ( i.e. it should be as hot as you can keep your pinky in it for about 8 seconds), add one tablespoon of yeast in it ( yeast is one full spoon of the yogurt you previously made) and whisk it gently for a couple of seconds. Then leave it to rest for about 5 hours, wrapping with cloths (maybe blanket, or a couple of towels) to help maintain its heat for a while. Then open it and keep it in the fridge for couple of hours. That is all!

@justsomebody1234 Год назад

@Ella Nola Unfortunately it's the one left from the previous yoghurt, and so on :) If the one left from previous one is not 'high quality' (sometimes it's just too late to use, or you were just not 'successful' in the previous one), you ask from your neighbor. That's how my mom has been doing for years. I can't tolerate the scent of milk, especially after it's boiled, so my mom prepares mine too. If you have that problem, you'd need someone to do it when you're away from the kitchen

@l.sophia2803 Год назад

@@ellanola6284 You can buy yogurt starters on line, though Natren is the only one I trust..

@worldtraveler852 Год назад

@@ellanola6284 you can start your yogurt yeast from organic chickpeas. Search. BTW Kefir is not Turkish. He mixes the word with keyif.

@Qwertyuiop-xz3kj Год назад

@@worldtraveler852 well he got the etymology wrong but still its of turkic origin. the word kefir stems from turkic kipchak dialect that is also spoken in many areas of todays russian nonslavic lands. the word kefir comes from the prototurkic köpür (froth). Also yugurt is of turkish origin.

@republica13 3 месяца назад

@@worldtraveler852I was thinking the same. Is it not Bulgarian?

@s0ulsister Год назад

Stopped by to share this video with my loved one who really needs it now. On the occasion, sending my huge love and hello to Dr. Berg and his beautiful Karen. Thank you guys so much for being there for us always when we need it.

@irksUin60sec 2 года назад

I live in Dubai and the most popular probiotic here is Laban. It is a fermented milk in Arabia and North Africa. We would love to here your thoughts on this.

@beditz1591 Год назад

Habibi yakult leke dek lo🫡😄

@mr.c8033 Год назад

@@beditz1591 Ditto! I think.

@nonyabidness5708 2 года назад

I have kefir fermenting on my counter right now. It's my first time making it and I'm so excited to start this new food project!

@teresaspensley5640 2 года назад

I make Bulgarian yogurt and I’ve just started making Kefir as i was really fatigued, the first time i changed the milk and made a smoothie with it.The following day i did exercises and completed well over my 1000 steps. I was amazed and am definitely keeping on with it 🙏👍🏻🙋🏻‍♀️

@Samkhan-lx7tb 2 года назад

How to make kefir

@woahblackbettybamalam 2 года назад

Kefir is way better than yoghurt.

@woahblackbettybamalam 2 года назад

@@Samkhan-lx7tb buy kefir grains and milk. Easy

@teresaspensley5640 2 года назад

Sorry,i meant 10,000 steps 😂🤣😂

@teresaspensley5640 2 года назад

@@Samkhan-lx7tb ask Mr Google 👍🏻

@mohamedswaray470 Год назад

This is really true my Dr, I have gastric problems. I was probiotic can solve this problem I have been eating yogurts but it never help me. Thank you for this video

@misspeach3755 2 года назад

The best probiotic source for me is still "Brottrunk" - a drink made of fermented bread similar to its Russian version called "kwass".

@5MinRaw 2 года назад

Sounds very interesting !!!

@Vienab1244 3 месяца назад

@@5MinRaw Bio Miso

@januceangelademare2307 2 года назад

I made homemade saurcraut 4 years ago I keep it in the refrigerator in a big glass container and every now and then when I come off of a long waterfast I'll eat some of it as part of my refeeding period and I have no problem getting my system activated again and the saurcraut is just as good now as it was when I first made it so therefore I would suggest making it yourself using a recipe from internet this way you know exactly what is in it and it's not at all complicated in making it and it's very inexpensive rather than buying it already made.......

@lloydhlavac6807 2 года назад

This is something I want to try doing myself at some point. I have bought organic sauerkraut numerous times, just cabbage, water and salt, and I like it very much, but yes, a bit on the expensive side.

@nav6083 2 года назад

Are you saying you made a batch 4 years ago and you still eat the same batch???

@Sunshine_AK 2 года назад

@@lloydhlavac6807 super easy to make and a fraction of the cost

@mili7374 2 года назад

Could you tell us how to do it? 🙏

@cindimahtaj6455 2 года назад

@@nav6083 😅

@ScentualP 2 года назад

I love KEFIR! And recommend it to my clients as a Personal trainer ! I am Bulgarian and really appreciate you praise the BULGARIAN YOGHURT not Greek like the entire world 😂! We have the sour polish kefir here in London and I have it often - not feeling guilty now! Thank you 😊

@CecileSolange 2 года назад

Do you live in the US? If so, where do you get your Bulgarian yogurt from?

@ScentualP 2 года назад

@@CecileSolange I’m in Uk unfortunately

@rgdssd 2 года назад

I love Bulgarian cheese and yogurt! I found it at Arabic markets here in CA and have never looked back ever since. 🙂

@rgdssd 2 года назад

@@CecileSolange I live in California, I’ve bought Bulgarian yogurt at Arabic markets, Whole Foods and Sprouts. Usually the health food stores carry it.

@CecileSolange 2 года назад

@@rgdssd Thank You!

@liviacotto7647 2 года назад

I prepare sauerkraft, fermented cucomber, jalapeños and other vegetables by myself. It is not difficult, I bought some airlock but you can start with normal jars. I love them both for the flavour and for the health. There are many videos in youtube. I want to learn how to male kimchi too

@msbubbalicia Год назад

Hi Dr.Berg…thank you so much for everything you do. My mother is korean and I have been eating kimchi all of my life. However, during her kimchi preparation, she soaks the cabbage in salt until it has welted down.My question is, I have been struggling with HBP and was wondering is it still a healthy alternative for me? Thank you 🙏🏽

@Drberg Год назад

Check out this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lGKogrj-E18.html Hope it helps! Dr. Berg's Support Team.

@EricV-lq3jq 10 месяцев назад

so what made you turn black

@lloydhlavac6807 2 года назад

As for yogurt, a few years back I made my own yogurt for a while. A special recipe promoted by the cardiologist author of "Wheat Belly." It was a special strain of bacteria (I still have some of the pills) and you could make it in the oven, keeping it at about 100 degrees for 36 hours, not hot enough to kill the bacteria, so you get a high CFU and low lactose because of the extended fermentation time. And of course no added sugar. It was very good, but after getting a few batches that for some reason didn't turn out well, I gave up, and haven't tried making it since.

@justinw1765 2 года назад

A lot of these isolated strains cannot be used indefinitely for some reason. You have to occasionally refresh with a batch of new strains. This is unlike real kefir grains which if treated decently can usually go on indefinitely.

@johnnybravo8638 2 года назад

I bought a luvelle yogurt maker and i am making the L reuteri yogurt with raw cream. It's delicious. I consume sauerkraut also (and drink the juice) Cheers ✌

@oscarmendoza4823 2 года назад

That's probably the Reuteri yogurt. I make it and it is delicious. I use yogurt or the whey as starter for next batch for few cycles but once in a while I reintroduce the strains from the tablets to keep the culture strong.

@venkataramanvaidehi5181 2 года назад

Many asian Indians make yogurt at home . So you can get the yogurt from Indian grocery store near you and use that as your starter culture. Boil 4 cups of milk , let it cool to Luke warm temperature. Now add about 4 Tbs culture and let it ferment at room temperature over night. ( About. 8 to 12 hours ).Once the yogurt is set refrigerate. Use this yogurt that you made as the culture for the next batch. You can even freeze some yogurt and use it as a starter Culture. It works.

@lloydhlavac6807 2 года назад

@@oscarmendoza4823 Correct, it's the L reuteri yogurt. I made numerous good batches, delicious as you say, but then all of a sudden it started turning out bad, even when I started completely from scratch using the same exact ingredients and methods I used when it turned out fine. I have no idea what went wrong, but I just got frustrated and finally gave up.

@ixoraroxi 2 года назад

I'm Canadian-Bulgarian. Many Bulgarian families are making yogurt at home, because it's healthy and easy to make. Currently my husband and I moved back to Bulgaria, to grow our food. Our supply of milk ( cow's, goat's and sheep's) come from our neighbors. The animals are mostly grass fed. By the Bulgarian standard the bacterial cultures in our yogurt are Lactobacillus Bulgaricus и Streptococcus Thermophilus. If you are in Bulgaria, look for this Bulgarian standardization sign on yogurt packages: БДС 12:2010 P.S. it is a tradition in Bulgaria to make fermented sauerkraut and other pickled vegetables by Lacto-fermentation.

@PhilLesh69 2 года назад

I can't help but notice the bacteria culture has Bulgaria in its name. I presume there is some really ancient connections between fermenting dairy and that region. Like the sourdough cultures originating from San Francisco or ancient yeast cultures from the Levant that have Egyptian or semitic related names.

@ixoraroxi 2 года назад

@@PhilLesh69 First identified in 1905 by the Bulgarian doctor Stamen Grigorov Lactobacillus bulgaricus from a Bulgarian yogurt sample, and he named it. The bacteria can be found naturally in the gastrointestinal tract of mammals living in Shopluk mesoregion of Balkan peninsula. It's in the Western part of Bulgaria. One strain, Lactobacillus bulgaricus GLB44, is extracted from the leaves of the Galanthus nivalis (snowdrop flower) in Bulgaria. The bacterium is also grown artificially in many countries, but naturally exists only in Balkans/ predominantly in Bulgaria. The longevity among Bulgarians, despite the difficult living conditions in the country, is attributed to the Bulgarian yogurt, a staple of the centenarians' food.

@ixoraroxi 2 года назад

@@Dave-hb7lx it's the first time for me, seeing the word "mazoon". What does it mean? The yogurt in Bulgaria is called (кисело мляко) "kiselo mlyako" literally means "sour milk".

@NeuroHead 7 месяцев назад

I put a dash of kefir (among other things) in my post workout protein shake. Most protein powders , even though they lack sugar, have a overly sweet taste and this ads a pleasant sour note that balance things out. Highly recommended .

@caljader3388 2 года назад

I'm liking these vids,,Thank you good Doctor! 😌✌🙏

@itsme...1288 2 года назад

Love u doc... Such an inspiration to young doctors.. To have different perspective of medicine... 🥰🥰🥰

@128789842 2 года назад

Thanks a lot for your sharing informations Mr.Berg. I have a few words for about Yoghurt that Turkish traditional (not fabrication ones) Yoghurts are functional as well as Kefir however it is difficult to find in Turchia even!?

@tracebooks Год назад

I love your channel! I culture over two dozen different non-cheese "yogurt", kefir and cultured dairy products plus kombucha. By the way, it's not "KEY-fur". In Turkey pronounced "Kay-fesh" or "kuh-FEAR", depending on who is speaking. To say it KEYfur is a lot like saying BEEgut instead of baguette. Or pass-tuh instead of pasta.

@reesedaniel5835 Год назад

I just call it KEEFIR, as in Keifer Sutherland.....😁

@soundimpact4633 2 года назад

Recently I have learned that unpasteurized sauerkraut (the kind that has to remain refrigerated) is far better than any dairy product as far as probiotics.

@mandakinideabrew5846 2 года назад

Dear Dr. Berg, Thank you so much for reliable, valuable content. Can you do a video about "curry leaves". I often hear that "curry leaf" extract may help to reduce high blood sugar levels. Always your videos are helpful. Thank you again.

@whatever-ou2he 2 года назад

Just add curry leaves to your cooking

@willowwhyte1104 4 месяца назад

I think many are missing the point. The bacteria inside us is what makes or breaks our health. If we would start eating & drinking fermented foods every day at every meal, we would bankrupt the pharmaceutical industry. ❤😊

@ashleynagawa5807 2 года назад

Thank you so much for the priceless information dr.berg appreciate you

@heavnbound 20 дней назад

Plain Cow's/Sheep/Goat's Milk Grass-Fed Creamtop (non-homogenized) Yogurt makes me feel the best. I add MCT oil and two scoops of collagen to it. Kefir for me causes more of an allergic like response due to the yeast often found in kefir. The best is to make your own, research 24 hour SCD yogurt. If you have an Instant Pot it's a breeze to make. I also don't feel good with fermented vegetables due to the yeast often present.

@natmmeyer Год назад

I have heard so many conflicting claims about fermented foods on a Candida diet. Some sources say it is beneficial, and others say it is to be avoided.

@nilighosh158 2 года назад

Thank you, Dr Berg. I appreciate, you keep making informative videos everyday for us.

@Drberg 2 года назад

My pleasure.

@nilighosh158 2 года назад

@@Drberg 🙂

@smallgovernmentact 2 года назад

Baking radishes in bacon grease makes it a low carb alternative to home fries.

@ramonagutierrez1671 2 года назад

Yummy!☺️

@bbu_te Год назад

Thank you so much for your beautiful information❤ Can you add official subtitles for this video? English is not my first language, I quite can’t catch some words 🙏

@johnmanderson2060 2 года назад

Dear Doctor, thanks a million for these wonderful advices, it will help me and suffering friends.

@sabrinaandhusband7791 2 года назад

Kefir is one of my favourite drinks, especially in summer time. Thank you for the info Dr Berg 😊

@davidbea3711 2 года назад

@showbizonastick doesnt kefir contain sugar ? a lot of commercial made kefir is actually too SWEET for my taste...i avoid all sugars

@Drberg 2 года назад

That's great! Most welcome!

@PrettyChocolateTrina 2 года назад

This is so insightful! I just started giving my 18 month old kefir to drink for a probiotic boost to help clear her eczema. She loves it! ❤

@MelissaCapriotti 2 года назад

This helped my daughter r eczema when she was baby too!

@PhilLesh69 2 года назад

Shouldn't infants follow the same rules about consuming honey? I forget the age, but they say infants below a certain age should avoid honey because their immune systems can't handle the microbes yet.

@MelissaCapriotti 2 года назад

@@PhilLesh69 our pediatricians always said 1 year old for honey

@PhilLesh69 2 года назад

Thanks. I knew there was an age cutoff. But wasn't sure if it was one or two years.

@justinw1765 2 года назад

If you aren't doing it already, make your own with real kefir grains. The store bought stuff doesn't compare health wise. Also, try to either use A2 only cow milk (typically more ancient breeds), goat, buffalo, or sheep milk. I've found that even with homemade, real kefir, that it can still be kind of mucous forming and inflammation producing when using the A1/A2 type cow milk. I've been experimenting with this stuff (holistic health, diet, etc) for a rather long time now.

@sm39867 2 года назад

I remember I was suffering from stomach pain. I was studying hard and not eating well, so I bought kefir and drank and within a day, I felt so much better and from that day onwards, I always buy kefir.

@bilalkhalid2907 2 месяца назад

Only point you need to remember about yogurt - if its pasteurized > its not good (as bactarias are already killed) - if its non-pasteurized > its good Easy way: take raw milk, and make yogurt at home. Extra tips: only take yogurt with vegies, not fruits especially acidic fruits like berries etc... Take yogurt when you are empty stomach or before/after meal after some time gap.

@opheliamyall2554 2 года назад

Another great Video Dr. Eric Berg. Listening as usual all the way from St Vincent and the Grenadines 🇻🇨🇻🇨🇻🇨🇻🇨. Healthy eating is key to living a healthy life... Better than fashionable clothing and all the other material things. I find that steaming the cabbage and adding my herbs help with bloating. I also use ginger and sea salt.

@ratherbwithhorses 2 года назад

I remember a neighbor of grandmother always had acidophilus growing on cheesecloth. He would feed this to his patients to improve digestion.

@JF-xq6fr Год назад

My 100% non-pasteurized homemade yogurt is absolutely fantastic, and brimming with plenty of good gut healthy microbes. I make a 1/2 gallon at a time for MUCH less than store bought, and it's MUCH tastier to boot. No added sugar/starch/stabilizers - Just milk and live cultures that get recycled over and over. So, so easy to make too, and I like to incubate it for a long time to give it a tangy kick.

@rasmussrensen6119 Год назад

Will still die in stomach acid.

@johnnyedwards3100 Год назад

Recipe?

@JF-xq6fr Год назад

@@johnnyedwards3100 Sure. 1/2 gal of milk heated very slowly to 180 degrees F, kept at 180 for 10 minutes then allowed to cool at room temp to 115. Completely mix/lightly whisk in 3 heaping Table spoons of room temp plain live culture plain yogurt. Cover and place in an area that is 105-110 degrees for 12-18 hrs. Cool well and while doing so remove whey that collects. If you want true Greek style, scoop yogurt onto cheese cloth and suspend to allow a lot of liquid to drain. Drain too long and you will form a soft cheese. So easy but so good and can save a ton of $$$ too.

@bibba20 2 года назад

Il faut faire du Yogurt avec du lait cru du brebis - qu'on chauffe à 40°. Ajouter le ferment Bulgaricus en poudre une dose - pour 1 litre du lait . Bien mélanger - versé dans une boite Tupperware ou un bocal en verre. Mettre dans une couverture et laisser pendant toute la nuit dans un endroit sans vibration. Le matin mettre le bocal au frigo ... ( sans la couverture 😁)

@marymartha5363 2 года назад

Bulgarian yogurt and Kefir will be added to my diet! We need all the help we can get! I really like the name "Kimchee," for my next Puppy!😂

@edstar83 2 года назад

You can guy the kefir grains and yogurt cultures online and make them at home.

@marymartha5363 2 года назад

@@edstar83, Okay, thanks! I will check it out!👍

@elizabetherwin1315 2 года назад

The GTS brand of CoCoYo yogurt is exceptional. No sugar and it's raw. I have great difficulty with dairy, so finding a 'clean' kefir is challenging.

@christineschmidt1025 2 года назад

Cocoyo is my go to yogurt too! I add berries and fresh grated ginger-so many options.

@hippiegirl5167 2 года назад

Where do you find Cocoyo yogurt??

@christineschmidt1025 2 года назад

@@hippiegirl5167 Whole Foods or local cooperative

@lolacookie453 2 года назад

I love CocoYo

@eljay5623 2 года назад

I make my own kefir at home. Its wonderful, and so easy to have fresh kefir every day! I got my kefir cultures from Fusion Teas, but there are many sources. Truly… easy and delicious! Kefir is naturally virtually (99.something) lactose free, even if you use regular milk. Why? The beneficial bacteria consume the lactose.

@notebookluvr Год назад

Please, it's pronounced ka fear! I get yogurt free from my job all the time. Usually Fage or chobani. I noticed that I was getting backed up (not evacuating daily, getting bloated) and tried to understand what had changed from the week before, when I was very regular. I realized I had run out of yogurt, so I stopped eating it, of course. I bought some yogurt because there wasn't any at work, and immediately the next day, I became regular again. I'm not lactose intolerant, thank God because I couldn't live without dairy. I drink about a half gallon of milk per day, and I love cheese and sour cream. And ice cream, too, although I don't consume that too often. So how do you explain how the yogurt keeps me regular, if the probiotics are dead? 🤔

@martasanchez4829 Год назад

Thanks so much Dr. Where I can get those guys to make kefir? Please let me know ❣️ Thanks 🙏🏼

@kita3256 2 года назад

I make my own Greek yogurt for protein intake. I buy organic grass fed milk and make it myself.

@pamelayoung6191 2 года назад

Where do you get grass fed milk?

@kita3256 2 года назад

@@pamelayoung6191 is this a real question? At the market, go to the milk section and you’ll see cow milk. There will be all kinds. But check for one that says organic and the term “grass fed”. And that is what I use for homemade yogurt.

@davidbea3711 2 года назад

@@kita3256 in puerto rico i only find ONE farm that sells organic milk...$20 per gallon

@ralucaoltean956 2 года назад

Me too...I also buy organic milk,and make my yougurt,without boiling it,.. It's raw milk...I put the milk into the jars near a source of hit...in 2 days my yougurt is ready,and it's very good...

@milataspops5681 2 года назад

Where would I be without this doctor. Thanks for constant upload Doc

@Drberg 2 года назад

My pleasure.

@sheeesh2237 2 года назад

@@Drberg hey doc, sry to bother you, one question. i know that lean protein can spike bloodsugar-levels. can we otcome this problem by let's say cooking a lean meat with olive oil + taking omega 3's after the meal?

@chatteyj 2 года назад

@@Drberg What if I like eating yoghurt? Where can we get probiotic yoghurt?

@byronwilliams7977 9 месяцев назад

Great video, short to the point and no filler.

@Drberg 9 месяцев назад

Glad you liked it.

@theoneandonlylonely1 Год назад

I am from Bulgaria and I can say that here we eat a lot of yogurt and sauerkraut. Sauerkraut is used only during the winter and most of the people make it at home or buy from someone else who has made it at home. With yogurt is a little bit different - you can find it in every supermarket. There are good and bad brands. A lot of people buy only the milk and make yogurt at home as well.

@elwoodylyn 2 года назад

When you make yogurt the lactic acid bacteria is added AFTER pasteurization.. so yes they do indeed survive. There would be no point in killing the added bacteria with pasterurization as then the milk would not turn into yogurt. The pasteurization is done beforehand to kill off unwanted bacteria. Sincerely .. a food scientist

@catitude4 2 года назад

He talks about sugar in yogurt but you can get plain with no sugar.

@philthyco1 2 года назад

This guy is wrong all the time

@Emotionlessxartist 2 года назад

Doctor Berg you are an inspiration. You’re like the dad I wish I always had… you give super important facts that can save lives!! I wish you and maybe some Thomas deluer collab in the future?

@shirleymason7697 2 года назад

I got your book! It’s great! Now I just have to study it carefully. I’m with you!

@mig1017 Год назад

My dad's been on Kefir for about 5 weeks. Seeing his health improve has been miraculous. He know has regular bowel movements (previously had bad constipation), his back pain has gone (was offered surgery, had numerous mri's) this one really surprised me , he's lost excess weight (abt 1 stone), skin looks vibrant and healthy, he's got more energy, not falling asleep daytime. He's so much happier now.

@ShadabKhan-vp6hx Год назад

cool . how much does he consume in aday?

@fragrancedeparadiso443 Год назад

Hi, did your dad consume this on a daily basis for 5 weeks or was it a couple of times a week? X

@mig1017 Год назад

I blend the freshly drained kefir with some blueberries and a few scoups of Greek yogurt, tiny bit of collaghan protein powder. He drinks it first thing in the morning. Standard routine for him now.

@mig1017 Год назад

@@ShadabKhan-vp6hx about a 1/2 to 3/4 a cup 1st thing in the morning

@mig1017 Год назад

@@fragrancedeparadiso443 daily basis. His gut health was at an all time low. But not anymore

@swathimenon9538 2 года назад

Thank you for the great video!. In India, we make yogurt(curd) by actually using any normal yogurt as a starter culture for any milk that you may have, which then turns into fresh yogurt. Now one can continue doing this to get the yoghurt everyday as long as one has milk. Any comments on the bacteria cfu levels in such a sample of yoghurt?

@RunninUpThatHillh 2 года назад

Yes, here in the US that's how we do it too!

@hubertvaz4372 2 года назад

Please as the name implies, yoghurt and Curd are different. Please Google "difference between yoghurt and Curd" to understand the difference and individual beneficial effects.

@savithasekhar7046 2 года назад

Thanks Dr.Berg,on enlightenment of fermented foods. Here in India we consume curd and buttermilk(curd and water mix with many herbs and spices) with live culture and consumed with lacto fermented pickles( Here normally only pickled in salt water without preservatives. ).Our pickles last for 3 years.

@amandairedale706 2 года назад

We need to know how to make curd.

@stankssmile5865 2 года назад

@@amandairedale706 smear yogurt on a pan and fill normal milk to the level of the smeared container and leave it out over night it needs warmth no cold temp

@satyakaamesh2634 2 года назад

and now this is pickle season 😊 summer

@Rockey736 2 года назад

I am also from India.3 years without Vinegar and only salt water 😄??What Pickle?Other ingredients?You mean after preparation the pickle should be kept closed in the bottle in the Fridge.Salt water pickle will spoil in 3 months if you kept outside and daily taking according to my experience..

@savithasekhar7046 2 года назад

@@Rockey736 Needs refrigeration or very clean handling.

@jf8461 Год назад

I love Dr Berg’s videos and have learned a WHOLE lot from them! BUT I have one little thing (not really a complaint) to make, and to draw attention to: I found that I need to watch various videos of his about a related topic to get the best understanding of it. BECAUSE many times he apparently discovers new information about a subject and makes a newer video based on this information, OR he has different videos that deal with the same (or interrelated) subject or problem!! And sometimes (but not always) does he draw the viewers attention TO the other videos that one should also watch! So one needs to watch a number of his videos to get the BEST information about a particular problem! And one needs to be able to “connect the dots”, because the more recent videos, based on updated information, can seem to (or perhaps do) conflict with information in older videos! This can lead to some confusion 🤨🤔 Not sure if others have noticed this too? Never-the-less, I am conscious of the fact that he is human. And I greatly value his videos and the work he puts into making difficult subjects simple, logical and clear; educating us all on such an important subject! 🙂👍🏼👍🏼👍🏼

@frealemu8387 Год назад

I feel almost same to u. U noted good.

@brent3678 5 месяцев назад

Thank you for the content! Do you have a store brand of kefir that you prefer? Also, I've heard the Lifeway brand is not 100% grass-fed. Is this true? Thanks again

@tiarianamanna973 2 года назад

I remember khiran krishnan saying that it doesnt matter if the probiotic bacteria is alive or not when it arrives to gut. According to him these bacteria anyway acts as a fertilizer for ur existing microbiome. I donno but i think its an interesting point of view. I btw make myself yoghurt, milk kefir, sourcream, sauerkraut, kimchi, kombucha and water kefir in my own kitchen 😁 yummy, and to me it seems they improve my vitality 🤔 (could be a placebo as well 😂 but at least they are delicious)

@mrwizard2884 2 года назад

Tiarana Manna: To put it bluntly, Khiran Krishnan is full of crap, the purpose of a probiotic is to restore beneficial bacteria in cases in which they have been lost, If the bacteria are dead, it's no longer a probiotic. He clearly has no special knowledge or perception, I would advise you to listen to Dr Berg, who actually knows what he is talking about.

@faith5563 2 года назад

A voice of reason

@patriciafillmore407 2 года назад

Use water kefir

@venkataramanvaidehi5181 2 года назад

In some Asian Indian ( tamil )communities every meal should end with yogurt rice. The staple break fast is over night fermented cooked rice with yogurt and pickle.

@azulposeido 2 года назад

It does matter. But either way they still offer benefits. Sourdough bread is good for your microbiome (real sourdough from those cultures that have 30+ years) even though there is no live bacteria.

@muleluvr9737 2 года назад

Thank you for all you do! Could you again provide the specific reference for what stains of probiotic organisms are killed in the human stomach? I skimmed the references above, but missed the specifics. I am trying to understand why you mentioned that probiotic organisms in yogurt are killed in the stomach, but the probiotic organisms in other fermented food are not killed by the low stomach pH. Many thanks!!

@imma_nomad5820 2 года назад

My question also. Very interested in the whys here.

@RunninUpThatHillh 2 года назад

Just Google it and share if you don't see it. RU-vidrs with large audiences generally don't respond.

@jerikarason2339 2 года назад

We make our skyr ( Icelandic yogurt ) we also use raw milk without removing the cream.. No sugar added.. Pure organic.

@AmazingPhilippines1 2 года назад

I have been making my own Sauerkraut for a couple of years and have kimchi occasionally. I have tried fermenting cucumbers into pickles and have had bad luck with the ones I can find here in the Philippines.

@thomasrobinson4401 2 года назад

Cheers Doc 👍. Unfortunately I can't do milk protein, so kefir is out. I love sauerkraut, most of it in the store is pasteurised. I have just bought some Mason jars. I will try making my own.

@KW-es2bz 2 года назад

“Farmhouse on Boone” lady shows how to make sauerkraut. No big deal. Delicious.

@florapalmer1198 2 года назад

You can make water Kefir

@PhilLesh69 2 года назад

It's so simple. Shred cabbage. Toss in some sea salt. Knead with clean hands (it's the good microbes on the cabbage and on your hands that you're culturing). Pack tightly into a jar. Cover loosely. Store in a cool dark place. After three or four days it will be live active kraut. Toss in caraway seeds, or some shredded carrot or other vegetables for added flavor, if you like.

@sburgos9621 2 года назад

If it is because of a lactose intolerance you should know that the kefir feeds on the lactose in the milk making it safer for people who are lactose intolerant.

@thomasrobinson4401 2 года назад

@@PhilLesh69 Cheers, will try 👍

@wanderingwithkedar 2 года назад

Please make video on :- 1) Mecho-Growth Factor. 2) IGF - 2/3/4/5/6. 3) PKL. 4) endogenous regeneration. 5) Transient global amnesia. 6) Can beta cells repair themselves? 7) Tonic-clonic seizure. 8) SARMs. 9) Does Insulin stimulates protein synthesis. 10) Nonessential amino acids are mainly synthesized from glucose. Is it True ? 11) Benifit of Carbs & insulin in healthy Body. 12) Body makes Around 1000 Mg Cholesterol per day... If we eat 1000 Mg Cholesterol every day then body stop producing Cholesterol ??? 13) Can you survive without essential amino acids? 14) one more detail video on Neurogenesis. 15) Can cortisol burn muscle and fat? Both ? 16) What is " Turkesterone " And how it work in human body? Herb's :- 1) Valvet beans (Mucuna pruriens). 2) Curry leaves(Murraya koenigii).

@loganwolv3393 2 года назад

He should make a video titled "Turkesterone - more muscle than last time?". I find that funny creative title.

@Mmax389 2 года назад

That’s quite a list.

@leespike2078 2 года назад

9plp v

@PhilLesh69 2 года назад

People stay up late and fall down rabbit holes on the internet all the time. That's how qanon and trump happened.

@lauraeugeniageorgescu7786 2 года назад

@AditiSingh10 2 года назад

Hello Dr. Berg, Can you make a video about the traditional pickles from India ? They are very different from the pickles found in America, it will be interesting to know your thoughts on them. Thank you.

@curiesrisaisuryateja007 Год назад

Mm Yes ma'am 😀

@MASKVOYZ 11 месяцев назад

Sir the nicest thumbnail I ever see that's incredible👍 and love you for info

@CassieAngelica 2 года назад

Thanks, I’ll be sure to adjust my diet!

@VeronicaMist 2 года назад

The Korean exchange students I had said the serving size for Kim Chi is about a tablespoon per meal. No more. Like 1-2 chopstick servings. It is to be used as a garnish on meals, and used frequently.

@maria-adelinastana5415 Год назад

Thank you for the valuable information! :) How about drinking ayran?

@MyLearner1 2 года назад

Milk is so hard on my system, I actually vomited last time I had some. But the process of denaturing the protein first makes yogurt a completely different product. I’ve made yogurt myself. The bacteria are added after the higher heating process, so they wouldn’t be pasteurized out. Storebought must be made the same way, or else I couldn’t use it to inoculate my new batch. The bacteria are not dead.

@pamshearer120 2 года назад

Good Morning , Dr.Berg 🌞 I sure do appreciate you , Thank you so much for sharing this Ecxllenct information with everyone ! May God continue to bless you , Stay Safe 🙏 ❤ 🎑 4 / 13 / 2022 🎑

@robertpalmer5240 2 года назад

Its relatively easy to make your own yogurt and it possible to select which Bacillus suits you. Its a fun hobby to experiment with different strains. Althougth it may take some leg work to source live cultures you can use a live organic plain yogurt instead. I have had good results using the Fage brand as a culture also with L.Reuteri culture (which I found difficult to source) . Latic acid is water miscible so I strain my yougurt which removes a large portion in the whey. I use some of they whey on breakfast cereal, so consume it anywhey, and disguard the rest. It works out cheaper than buying this type of yougurt from a supermarket an you can make a superior or more taylor edmade product. As for other fermented foods we are lucky here in the UK because there are lots of Polish shops selling Kirfir and fermented cabbage.

@wocket42 2 года назад

Making your own yogurt also means you can choose the milk, e.g. A2 milk, if that's your thing.

@oscarmendoza4823 2 года назад

Correct! I make Reuteri "yogurt" and I love it. Tasty. Making fermented foods at home is fun and the product is of way better quality than anything commercial that can be subpar, be laden with preservatives or sugar, etc, etc.

@seanservo3105 Год назад

Whew! I panicked for a second. Bought a farm and a cow just to have good probiotic yogurt all these years. Turns out the stuff at the store shouldn't even be called yogurt, it should be called filth. I'll keep fermenting my raw cow's milk for 24 hrs, thanks.

@Bulsebub 7 месяцев назад

I started to eat sauerkraut after watching one of your videos around a year ago and I really liked to eat it with my dinner but I started to notice that my sweat started to stink and my sweat barely ever smells. For this reason I stopped eating it but I now realized that I ate pasteurized sauerkraut, if unpasteurized is different for the smell I don't know but I will give it another try.

@mrmoe110 2 года назад

Probiotics and fermented foods are a great learning process. I started with buying kombucha. Then went to buying Greek yogurt. Next I started making sauerkraut but never really ate it. Then I started making my own kombucha. Then I learned about milk kefir and started buying that. Finally, now I settled on making my own water kefir and buying kimchi to eat as a side.

@mrmoe110 2 года назад

@@wilted_rose510 yup. When you go thru the 2nd fermentation it tastes like a fruit flavored soda. All you need is the kefir grains, water, and sugar, plus whatever fruits you want to ferment it with

@havik9581 2 года назад

@@mrmoe110 I thought greek Joghurt(natural, no added flavor) was a good food?

@maggiegoossens1894 2 года назад

Make your own kimchi: it’s so easy and you can adjust the taste to your own liking, hot, sour, sweet…. My mouth is watering already just by typing this. 😂 give it a try: makng kimchi is real easy.

@Tatjanamay 2 года назад

@@maggiegoossens1894 I will ty

@justinw1765 2 года назад

@@maggiegoossens1894 Kimchi IS delicious, but the problem with making it is that it stinks up your place. It is a lot stronger smelling than all the other typical ferments/cultures--especially if you make it the real traditional way (typically has some sardines, anchovies, or bit of other small fish in it). I get it a huge arse jar of it at the Asian market for pretty reasonable. I like making my own other ferments and cultures though. Kimchi is just kind of special/extra though.

@pete56 2 года назад

If the bacteria in yogurt gets killed at the stomach level, why wouldn't bacteria from kefir, sauerkraut, etc. also be killed?

@theebrewmaster 2 года назад

Yeah he didn't really explain that at all did he? Doesn't make much sense. Also yogurt is pasteurized BEFORE probiotics are added to it lol

@sherrybirchall8677 2 года назад

I make yogurt at home. I think it's pretty healthy and very good for the digestive system. I've been experimenting with making kefir lately. I understand that you say yogurt, bad, kefir, fabulous, but I have not made kefir yet that I can feed to a child. You know, they won't drink it just because you tell them that it's really good for you.

@rawbabymama 2 года назад

@@sherrybirchall8677 My homemade yogurt keeps me able to digest lactose, so it's definitely doing something!

@pterodactylx3100 2 года назад

@@theebrewmaster They say 'live culture' on the tub so are they lying?

@jinjukim5283 Год назад

I love you Dr.Berg!! I’m from Korea and I’m so glad to know more about Kimchi which I eat everyday! Now I appreciate it even more, thank you so much! ❤

@Drberg Год назад

That's great. Enjoy the kimchi!

@adavidovich 9 дней назад

Thank you for this informative video. I make my own yogurt and eat it almost every day, but I didn’t realize sauerkraut and kimchi are so much more powerful in terms of beneficial gut bacteria.