Flour made from freshly milled grain that still has its bran and germ and used within 3 days (before oxidation destroys its nutrients) is the healthiest. The bran and germ contains almost all of the vitamins, minerals and other nutrients in the whole grain. Vitamin E, multiple B vitamins, folate and iron are just four of over 30 nutrients present in whole grain.
@@Amougsus69It IS! As strange as it sounds, even freshly ground wheat is sweet, as opposed to preground whole wheat flour from a bag we can buy from a store! We bought a high speed blender, a Vitamix, years ago. We decided to make zucchini pancakes with the usual surfeit of zucchini. Experimenting with the new machine, grinding a handful of wheat kernels, we tasted the flour and were surprised how flavorful it was. So freshness actually tastes better.
This is unbelievably helpful. I thought I knew my flours and their health grades, but I was totally wrong about coconut flour (which I never use anyway) and arrowroot flour (which I used to use but stopped). Thank you, Dr. Liu!
I use a combo of groats, pot barley and spelt along with walnuts, ground flax, nutritional yeast, one medjool date, and berries. pre-soaking the grains and nuts overnight. My only use of bread or bread products now is a slice of sprouted whole grain bread with a soft boiled egg in the evening, or maybe, just some peanut butter. The reason I made my dietary changes back in January was the self realization that A.) I was eating a lot of sugar. B.) I was eating lots of cereal, bread, and pasta. C.) I was getting hungry and shaky a lot. I wasn't overweight. I didn't have high blood pressure. I was experiencing glucose spikes and didn't know anything about it after 75 yrs.
Very informative, I love bread, my wife makes pretty good bread, some made with oats and some with other whole grains, I think I overeat bread anyway. Also I buy Ezequiel bread, which I stopped for a while, but I came back to it. My wife uses a lot of chickpeas for a lot of things, including bread and pancakes. I love lentils pancakes, but they have to be warm just out the griddle. I think we do pretty good, but listening to this, I realize that we have room for improvement. One thing we eat is organic dark chocolate, I didn’t know about the heavy metal content, something that got me thinking. Lots of great info here, thank you for sharing.
The nice thing about these informative videos is being able to rewind the parts we don't get! I don't want people to just tell me their opinion, I want to be able to form my own.
@@grovermartin6874 Hi, there is a lot of info provided here. Clearly the presentation is different than other types of videos I agree, going back to review something missed does nothing but help every one.
I always thought this was excellent bread. For the first time I bought a loaf for almost 8$ Ezekial low sodium sprouted bread. No visible sprouts, spongy texture, and dull bland taste. Aldi's sprouted low sodium bread is far superior. Wish there was an Aldi store nearby.
I watch your videos all the time and really love the information that you share. I do however wish that you would speak a little bit slower so that I could retain more information - especially when you are talking about the nutritional contents and chemical compounds, etc. It goes by in seconds.
i use Mary's test kitchen keto bread recipes. basically its oat fiber powder (not oat flour), ground flax seed into a flour that i make with my vitamix, and vital wheat gluten powder. very good ingredients, no chemicals.
Freshly ground wheat and rye and khorasan is very healthy, and easy to digest. Many more nutrients than store bought bread or flour alone. I watch Sue Becker on YT.
I would assume the flour without glyphosate would be the only choice. Good luck finding it. And yes, most “organic” and “gmo free” brands also contain it.
Very informative video. I recently found I have a sensitivity to gliadin but not gluten. I love bread and prefer whole wheat. I have been doing some research into different flours. This began because my husband and I both had less problems with our bowels while living in Switzerland. I found what you were saying they didn’t have the GMO’s that U.S. FLOURS. I am looking at the ancient grain flour einkorn most people have fewer problems with it. Also, I’ve seen information that sourdough removes the gliadin from the mix. I would love your opinion on this.
Thank you for such an in depth analysis….as a former diabetic, I miss bread…but. I miss my mamaws buttermilk sourdough biscuits, best I’ve ever had. Might try it with some whole wheat.😎
Could you please do a video devoted to Oats? I’ve made some lifestyle changes lately to improve my health, one of which is oats with soy milk and blueberries every morning. I’ve come across a number of videos online essentially saying oats are not a good choice for breakfast.
All oats must be organic if not they are sprayed.I enjoy Oat Groats (takes 50 min to cook) or Rolled Oats. Never any Oats with sugar. I use honey or organic maple syrup
I lowed my LDL 55 points in 7 months by eating cooked oatmeal 3 to 4 mornings a week. I do eat organic because of the pesticides. I just don’t believe everything I hear these days. Some of these ppl say legumes are not healthy, yet most ppl living a long life eat legumes regularly.
Sounds like my breakfast for the last 30 years or so, I also add in ground flax seed , cinnamon and chia seeds. Oats is very soothing to the entire intestinal tract and it seems the older you get the touchier your digestion gets. I'm 66 on zero meds, my fasting blood sugar is always around 90, cholesterol is also great. Keeps me full.
I really enjoy and appreciate your videos. I grind all my own flour at home using combinations of hard red wheat, hard white wheat, kamut, spelt, rye, and Einkorn berries… all organic. I also use all these different berries cooked whole as a rice substitute… a trick I learned from you. The taste of my long fermented sourdough whole grain bread is incomparable to any store bought bread. The nutritional value of all wheats, ancient grain or modern, declines rapidly within minutes of milling. How little nutrition must be left in packaged flours that sit on a grocery shelf for months. For holidays, or special celebrations, I do sift off some of the bran to make a softer roll or cinnamon bun. Even these treats are better than the usual alternatives. It doesn’t take long for the palate to prefer the exceptional taste and aroma of freshly ground wheat. When I do eat bread, I choose to eat the best bread. I totally agree with your assessment about nutrient rich fruits and vegetables. We follow the Zoe Project recommendations of consuming at least 30 different plants every week.
So much of what she is saying is 180° out from Dr. Eric Westman, Dr. Ken Berry, Dr. Ben Beckman, Dr. Jason, Fung, and Dr. Chaffee among others in the metabolic/insulin resistance/Keto/ carnivore space!!!
I mill my own organic rye berries and make 100% rye bread -- with a little added molasses or honey, salt and a rye sourdough starter. Soon I will be trying making it with some caraway seeds added, which I think will taste good. It is VERY different than making bread from other types of wheat. It reminds me of being a kid and making mud pies when I am kneading it, haha. I just let it sit and relax about 4 hours, butter a loaf pan and move the rye dough to the pan, even if I can only get it in by scooping large spoons of the dough in. It's almost like working with a soft clay (sounds and feels weird but makes great bread!). I like to cook it slower and longer when I can, but I never bring the temperature above 350 degrees F in the oven. Once the internal temperature of the bread is at LEAST 190 degrees and at MOST 210, (I use a simple meat thermometer), it is done. The first time I made it I was pretty sure it was going to be a total flop -- but it came out delicious! My housemate and her sister, who are half-German, LOVE it. Oh, and t his is important: like other breads I have baked using flours milled at home and used as soon after milling as possible -- usually within a few hours, for higher nutrition -- do NOT last as long as I like kept on the counter and dry up too much when kept in the regular part of the fridge, so I slice the breads AFTER they have cooled thoroughly and store them in the freezer, taking out just however many slices I need as I use it. It warms up quickly in a small countertop oven -- or can just be left out a few hours to thaw out. That way every slice is fresh as the day it was baked. It stays good in the freezer up to 3 months I hear, but our bread is always eaten before that much time has passed. One thing I have to add to what you said is that other reasons commercial milling took out the wheat germ (which contains the lion's share of the nutrients and oils) is because those oils, once the grain was milled, caused the bread to have a VERY short shelf life. They took out the bran too, because people liked the "white bread" which up until then only the wealthy could afford to eat. It was a "delicacy" to eat white bread, everyone loved it, and best of all since nearly all of its most important nutrition had been eliminated in the white flour (up to 40 different nutrients including vitamin E and so much more), and most especially due to the oils in the wheat germ being removed the flour suddenly had a much longer shelf life -- and the miller's made extra money selling the wheat germ and bran to places with livestock. The people lost out on the nutrition, but the pigs got really healthy! Most telling of all perhaps is that within years of flour being milled into white flour and was easy to purchase at the store, as a flour or as a bread, there became an epidemic of pellagra, anemia and (oh darn, I can't remember the other one) one other main and debilitating nutritional deficit in the country. The U.S. went from being one of the most healthy countries to pretty rapidly decreasing in good health. Sue Becker, a food scientist, tells this whole story. I find it to be a riveting one!
Do you happen to know, other than rye, which of these grains can be used in making a sourdough? Could I start adding that to my wheat sourdough instead of wheat flour? Ty!
@@mycharmedunicorn8715 Main thing with using the rye, I never go over 40% rye (with 60% red and/or white hard wheat), but usually these days I go with 25-30% rye just in case (or what I'm not sure, haha). The soft white and red wheats are good for other things (quick breads, muffins, tortillas, biscuits, yeasted sandwich breads, etc.) but not useful in sourdough. I have not worked all that much with any of the other grains, so I hesitate to advise about them. I will sometimes play around with some of the "ancient grains" but when I put them in my sandwich or sourdough breads I usually never use more than 25% of those grains while considering the hard red wheat or hard white wheat (or a mix of the two) as my main breads. I have seen videos where people show how to make breads with kamut and spelt and other grains but I cannot remember if they were sourdough. Also, remember that you are going to get different results to some extent depending on if you are using store-bought flours (even organic "whole grain") because there is a pretty big difference in how much water to add, etc. I'd say try to use a tutoring video that is using the SAME kind of flour that you are using (if you are not ready to invest in an electric grain mill or a high-speed blender like Blendtec or Vitamix, though I have heard of people even using a Ninja blender or spice mill (with lots of time and patience) to grind their wheat, rye and other berries. (Technically rye is also a kind of wheat actually.)
Wow, my dr and dietician both told me the opposite on some of this. I was diabetic for the last 6-7 years. All the diabetes info was bad, and now i know why my a1c is in the pre diabetes range. I couldnt afford the $10 margarine, splenda, so i went back to real butter and sugar but restricted them. I will try your suggestions now.😅❤❤❤
Appreciate your comments on carragean that is added to many foods. Found a dairy near me that sells whole cream and half and half without added carragean. It's practically the only place where you get get dairy without added nonsense in it. All other brands of whipping cream and half and half have at least one added chemical some up to 4 or 5.
No commercial bread is healthy. They literally strip it of all nutrient value and then return some vitamins back into it…fresh milled flour is best for you and isn’t that much work.
I enjoy your videos! It’s so full of info that I need to re-watch your videos over and over again! How do I sign up for your newsletter? I eat a lot of oriental good, can you talk about the Thousand Year Old duck egg? Is it safe to eat? What makes the egg so black? Thank you!!
Took me a while to connect my weight issues to my white bread addiction, wiser now Definitely going to look into different ways to enjoy it, without the blood sugar spikes and weight gain
I am sorry but I always come away from these video's more confused and unsure, my wife makes home made bread but she uses rye flour and adds bran, nuts and seeds to it not sure if that's healthy or not.
@@k.h.6991 I think I should just said that the Doctor should have cut to the chase and leave out all the scientific stuff and just tells us what is the best , so many take the scientific route when it would be much more helpful to just say what brand what type and maybe the cost.
I don't trust information that leaves out the "scientific stuff". There is so much misinformation and outright lies on socials that I don't believe anything I can't verify through other sources
@@heyjim52Many of would differ with that comment, as a lot of us actually enjoy the extended details. We all have different preferences. She does provide timestamps if you want to cut to the chase and go directly to that section.
@@dinamariea61 I find the details also very important for me, I love them, and can hear them again many times in different way and topics. Only already knowing it, doesn't help to do it, but the hope of reminding it, and the reasons, Helps next near time to think about it.
What if you mill your own grain into flour so all the parts are still there (germ , bran) to make bread? I mill hard white, kamut, hard red wheat and others for my bread and others for baked goods
What about a sourdough organic rye bread being a good choice one aday treat? Also, my friend is using eincorn old fashioned original seed . What do you feel about using it
I also use sourdough I make at home with the highest protein types of flour. It is very fermented by letting it sit overnight. My husband and I feel much better now that we are eating sourdough only. Please share your opinion, www.youtube.com/@Healthyimmunedoc
Thank you for the video. I did the genetic testing via 23andMe, and found out I have one of two variances for celiac. I do not have any symptoms but I am often bloated. I am not sure if that is a symptom of gluten intolerance. I do not have any other symptoms. What do you think, based on this testing, should I avoid gluten? I was diagnosed with rheumatoid arthritis via the ultrasound, not the blood work but I have no symptoms. I am not sure if there is a connection between the RA and the gluten I eat.
NO , Argentina still eats contaminated flour in Pizza, and what you're talking about "garbanzos flour " (manipulated also!!) is another thing called "Fainna" italian origin .
@@Healthyimmunedoc I am confused. Tapioca is made of Cassava and is pure “starch” as you said. So is it okay to eat Cassava flour but not Tapioca flour. What’s the difference between the two?
Yikes that was A LOT of info 😳😳😳. And how in the heck do I get arsenic off my rice??? WTH? And what about all the commercials lately saying to stay away from oats because the lectins in the are so bad for our micro biome?? Can we get a video on that?
I love this channel. But influencers work from fear way too much. I have been making sourdough for over a decade, eat a loaf a week. Just had a panel. My HOMA-IR came out to 1.2!!!! According to most scare blood sugar fanatics I should be diabetic. You get diabetes not from starch but excess fat in the blood folks. I grind my own flour so the main message here: eat the whole grain, is the key. And I don't mix in refined flour. Ever. The message about avoiding all the other garbage like gums etc. is for sure a good one.
This 1 video had way too much info. I wanted to know the best flour to use but could not wade through all the other I formation overload, most of which I knew already. 😢
😡 Outdated information .. I don’t know where to start to explain , but nothing in this video is still considered to be valid or useful … do your research
Nothing about Phytic acid ? Well phytic acid is the reason why most cultures around the world don't eat wholemeal grains and use long fermentation before consuming .The usk of those grain are fed to animals who can digest it without compromising the assimilation of minerals .The Chinese eat white rice and use to change the water more than once before cooking in a large amount of water that will be discarded, the European use to use long fermentation to lower the P.H. for the same reason .
you should cut to the chase instead of 30 minutes of blah blah blah. previous comment : "The problem with these kind of videos is, there is too much of information to process and at the end we don't understand anything."
People line you who are high qualified confusing public , you said in previous vedeous saturated fatt is bad but some scientists said that its wrong , we all understand wrongly..like somany factors are confusing 😢
It seems that medical professionals have an amorous relationship with the word Calorie, the sentence "consuming calories" makes no logical sense, since a calorie means a unit of energy needed to raise the temperature of 1 gram of water by 1° Celsius. Yep consuming units. Nice. Since our bodies are not Calorimeters what does it even mean? Just stop and think, if this was logical an athlete would consume oil with a high caloric value, and not carbohydrates with a lower caloric value. I know, the body need heat, and most metabolic processes produce heat, but the body also produces movement for example. This whole caloric thing is total ignorance.
With all these lectures which are fine based on information about grain legumes. But you must also know races which grew up with certain grains as staple from centuries which are in their DNA shaped their cellular molecular physical well-being and growth that cannot be discarded, rest is fine.
@@ruthhorowitz7625 There are a lot of 100% rye bread recipes. I make a 100% rye sourdough, and my family loves it. So it depends on what your expectations and preferences of bread are.
@@LibertyLuvr Lundberg Farms is another. They test their brown rice (organic and non-organic) for arsenic levels each year, and publish the results on their website. Azure Standard repackages some of their rice in larger sizes, making it far cheaper than the Lundberg Farms products available in stores.
