I, too am 76 yrs old and have only recently found Dr Li. You are such a Blessing Dr Li, thank you for sharing your hard earned knowledge with us all in such an amicable, easy to understand way. I live in Melbourne, Australia and watch you at all hours of the night ... you have become my late night bedtime story teller, lol. I was recently diagnosed with Diabetes 2 and a heart murmur, which didn't come as much of a surprise really as I haven't taken care of myself for years after my youngest son died in a car accident .. and it broke me into tiny pieces. Changing a lifetime of bad habits and sugar cravings is a huge challenge but finding your videos, done with such generosity and clarity, just in time (actually I call it one of my 'Angel Moments') is simply wonderful. Thank you with all my heart. May God Bless you dear.
I’m 75 years old. Pre-diabetes, good cholesterol numbers, good blood pressure. I am, however, overweight and my new doctor and I just this month have set timely goals for weight loss. I just stumbled onto your TH-cam videos, have started watching them and have ordered your books. Am I too late, too old to glean the health benefits that you attribute to eating the appropriate foods and drinks, ie; kiwis, blueberries, pomegranate juice, green tea, black tea, coffee, and the list probably goes on? I haven’t even watched the videos on weight loss yet, inasmuch as I’m new to your channel. (I watched your visit with Dr. Hayman from 5 years ago. Wow!). I hope it is not too late and that I can benefit from implementing your teachings.
My partner is 81 today. He had the same issues you mention. I started taking care of his (our) diet 1 year ago: whole foods, nuts and seeds, more plants than animal producs and his health has dramatically improved - lower blood sugar, triglyceriides, blood cholesterol, blood pressure and minus 10 kgs. Dietary changes work, even at 80.
I love these videos! I don’t find them too long at all as they are packed with easy to understand information pertinent to the topic. I can and will always find time to learn something that will increase my health.
Where I live there’s a bread company that sells rustic sourdough. Since Doc’s last talk that mentioned bread, I started with some sourdough, a slice a couple days per week. I put a little smashed avacado on it, a thin slice of red onion, a black Kalamata olive, and a splash of extra virgin single source California olive oil. Heaven. I tried making my own sourdough but my starter wouldn’t start lol
Yes, I can digest sour dough breads best! But, my Husband and I have Candida over growth for many many years in our body! It shows up as toenail fungus, he used to drink a lot if beer, but for me shows up as women's teast infection too... Even the sour dough is made with ingredients that feed the yeast in our body throw off our systems. Yes, the sugar...helps feed the yeast in the bread, even most bread recipes do include this! The white flour effects many who have gluten intolerance. And, yes all the scary hidden ingredients! I've learned to make flour less low carb tortillas from coconut or almond flour ( or many lower carb natural flour as Dr Li mentions) with egg whites, cream cheese, mozzarella or cottage cheese, yogurt, etc...thinned with water & maybe spices. These are blended in a processor to a thin batter...then cooked as crepe with maybe only a little avocado, coconut oil or butter in a crepe pan cooked each longer on the 1st side than the after the flip side... I've wanted to grow my own sour dough starter to make these flat breads that I eat often... I use less almond flour now learning about too many Oxalate that hurt my joints. I drink Kifer and eat a lot of cultured products that straighten out my constipation that "Extra fiber" has never helped. Thank you, Maybeca new business for busy people for homemade healthy breads, tortillas and other forms! 😉
My friend from Paris, living in the Bay Area, got really sick. Saw an alternative health person who instantly diagnosed him with a wheat allergy. Stopped eating the wheat and got better instantly, after months of misery. Two years later, he went back to Paris-could eat the bread there easily. It’s our government allowing corporations to put crap in our foods. American deregulation!!!
Dr Li uses familiar and often numerous analogies to educate us and make us eager to get on board toward improving our health status. PS really enjoying his book - Eat to Beat Disease !
Baking organic sourdough everything....pizza, buns, cakes, everything that needs yeast or baking powder I replace with sds ferment, like pancakes, waffles...next is making fermented bread from grapes instead of sourdough starter....grapes( or any other fruit) in water for 4 days ferments enough to make bread....my kids would never touch anything but my bread. My 14 years old knows how to make beautiful sds bread ❤❤❤❤
Robert Lustig, the author of "Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine" said during an interview that "The healthiest bread is the one that when someone throws it at your head it will hurt". He then alluded to Germany's "Mestemacher Fitness Bread". He also concluded that this particular bread won't make a great sandwich.
I am so glad I stumbled across you not too long ago! Thank you so much for all the information you share! You are amazing! And you’re not like some of those doctors on other platforms which make you listen over and over and over again to so much BS and hardly ever get to the point!they just want to sell you items! You and the other hand are amazing and I thank God for you every day!
Here in uk the supermarkets pretend they re baking on site but it’s all nonsense it’s frozen and arrives at store who then heat and pretend they have just booked. IN SHORT NEVER BUY BREAD IN SUPERMARKETS
I live in Colorado, and my Latvian friend who lives in Los Angeles ships me bread baked in Lithuanian. Heavy rye. It’s fantastic. She buys it at an international grocery store. I slice it and freeze it. It lasts a long time.
Lithuanian here, my grandmother used to make that delicious bread. Unfortunately she passed before I became interested in baking. Just you mentioning that heavy rye brought back some pleasant memories, thank-you!
Dr. Li, may I plz challenge you to to have Sue Becker on for a podcast. Why? She teaches you how to bake fresh bread from fresh ground wheat, olive oil,yeast,salt and honey,that’s it,it is just incredible. You can share the science aspect of the health benefits she teaches.. She’s on TH-cam, ‘Only Real Bread-Staff of Life. The secret to fresh homemade bread is the fresh ground wheat which is used immediately , which you can do in your own home,,,,it’s living bread. I hope you will consider this and,,,thank you for all your knowledge you have shared,I have learned much.
I’ve created many videos sharing natural health tips, and one that I love is making whole grain bread. Using ingredients like whole wheat flour, seeds, and oats, this bread is packed with fiber and nutrients that support digestion and sustained energy. It’s a healthy, delicious alternative to refined bread, and baking it at home makes it even more rewarding. A simple slice in the morning truly fuels my day the right way!
Organic whole grain sourdough bread is really delicious - and even better if you grind whole grains just before you bake it. i am 80 years old and I eat mostly whole, unprocessed plants and eat legemes every day. I eat a bit of fatte fish once a week and I feel very good. My inspirations are dr Michael Greger and dr Neal Barnard - and dr William Li and dr McDougles - 🎵🩷🌺❤️🎶
My bread is just sourdough, salt, flour and water.The store- bought bread in Europe also contains a lot of additives. Although the flour is not the same as the old one.🥖🤔💌
Even the so-called "store baked bread" is usually made from buckets of bread mix containing as many additives as the plastic wrapped loaves. You really need to go to an authentic baker who has been up since 4am, a vanishing breed.
In Europe when one buys from a baker, the bread needs to be eaten within a few days otherwise it becomes hard as a rock, no preservatives, no extra chemicals, etc. I've been baking my own breads, buns, etc, all bio for 8 years, usually a 2 hour process, including cleanup while waiting for the bread to finish baking. I have some 30+ different things to bake, just like the local bakery.
I have a bread machine, which I love and it’s so easy to use. My recipe for white bread has chia seeds and salt free garlic herb seasoning. I only make a 1 lb loaf each time every 5 days. I am allergic to wheat but can eat rye, use white bread flour and don’t have any problem with other grains.
For practical reasons, rare occasions I have bread from supermarket, I simply choose high fiber like wholemeal rye sourdough bread. Yes still some processing and stuff but I believe the high fiber goes a long way to make it positive overall
I'm not Dr Li, I thought I'd answer anyway. My brother was on heavy dose of antibiotics for several months. I have him on kiefer and a good culture yogurt. So far so good feeling great. It re-populates the good bacteria in the guy. Also good is sauerkraut.
After checking the ingredient list for grocery store bakery bread, they are often no better than what is on the shelf. Unless you have a bakery nearby that is dedicated to making holistic, whole healthy bread with minimum ingredients that you can actually pronounce, the only way you're getting "good" bread is to make it yourself.
Dr. Li, please do a series on how to stay healthy on a budget. ."Bad" bread can be less than $2 while"healthy" multi grain/seed bakery bread is $7. I buy most of my staples from countries that ban harmful chemicals in food but with the new tariffs on imports planned by government I won't be able to afford that. It might sound simple to say just buy healthier choices but those are beyond many budgets.
As a BBlqck person living on the south side of Chicago my mother served us bread all of the time. She would be so shocked to hear about the additions to bread. However during the holidays she would make homemade rolls that smelled and tasted so gooooood
Every time I am tempted to buy bread, I just take whole wheat flour and make chapathi and eat it something. In the e d I am happy I was able to control myself n eat the chapathi. I enjoy it with nuts, berries, cream cheese or chutney even
Hi Dr Li, I love bread and BUTTER so I stay away most of the time 😅 -QUESTION what is the difference between your book eat to beat disease and eat to beat your diet? I’m looking to cancel some of my supplement subscriptions and want to do the my best with my food.. Also, I don’t eat much meat at all if anything, maybe sardines once in a while. Which supplements are best to keep and what can I accomplish with food while keeping my grocery cost on the low end?
Great and informative video, Dr. Li, thank you! I am like your friend: Sensitive to 'gluten' here, however, overseas, no problem! I have long thought that it was either the 'additives' and possible pesticides (roundup?) used on the bread here, in North America. I know that in Europe, certain additives and chemicals are not used in their foods, and are, in fact, not legal. My question is: Why can we not eliminate the use of these chemicals here? Some people think is so that we 'can produce more to feed our population'. However, Europe's population is greater there than here, in N.A. so I suggest to them that that argument has no weight, in my opinion. It would make sense to me if our governments followed Europe's lead, and cleaned up our food. Thank you once again for sharing your knowledge -- so very much appreciated!
It may not be the gluten. It may be the pesticide glyphosate. The weed killer Roundup. I can eat organic flour with no problem. Europe does not use glyphosate.
In Hawaii, all the bread is from here, the State DOH mandates the "plastic sleeves" and there is a LOT of different types of breads available. Nothing is left off the shelf for a long time because we all know how to read the tabs.
Italian flour might be another option, as my understanding is they grow a different type wheat there, versus the wheat grown in America..they also don’t spray the crops with glyphosate. I have severe wheat allergies, so bake my own using coconut or almond flour. I do have Italian flour, but haven’t tried it yet.
You don't need sugar to make bread rise. It is the yeast that converts the flour's starch to create the sugar. Sugar can jump start the yeast but you don't need it. Most of the breads I make I don't use sugar. Baking is more of a science compared to other types of cooking.
Isn't the hybridized wheat that is in most breads, even the bakery's bad for us? Wouldn't ancient grain breads made with spelt, kamut and einkorn be a better choice for us all?
Hi Dr. Li! I was wondering what your thoughts were for eating gluten with hashimoto's. I eat a bread with organic spelt that is sourdough. Only ingredients are organic spelt Himalayan salt and water. I get it in the frozen section. I don't eat any other gluten but in your opinion should I remove it from my diet??
I do not eat bread and rice anymore because even organic rice has arsenic from soil. But I eat whole grain instead like barley, buckwheat, beans, quinoa, millet, . I love barley. DR Li said barley has gluten. I wonder if it is ok to eat cooked hulled barley. It has lot of fiber, help digestion.
I've eaten bread since childhood, with diabetes running strong on both sides of family. No diabetes. I've heard milk drinkers are more prone due to something in the molecular structure messing with insulin.
I believe your are right. My friend died from cancer this year age 59. He was addicted to bread. A sliced loaf of white bread a day. Just stop and adopt a keto lifestyle would be my solution. Regards.
Good old Abraham ate sourdough ancient grains so I’m going to get kaput or ‘einkorn’ berries, grind my own flour, make the dough using a remnant of dough from the last bread to serve as leavening, let it rise at room temperature for a day or more, and live to 120. Well, at 77, it’s a bit late for me to do it right, so if I make it to 90, I’ll be happy to meet my Maker.
Of course, most of us older generation lived on white bread, yuck ! I finally found "Dave's Killer Bread" is definitely the best ! Nutrients that definitely gift us with nutrition; and high in protein ! Thanks to Dave !!
How about all the glyphosate sprayed on the the grain these days. Extremely toxic to the liver and it can affect so many bodily functions and lead to autoimmune diseases.
The deal with Wheat is that it’s not the same wheat that we grew back in the 60’s 70’s and 80’s the wheat was grown and stood 6’ or higher now the wheat is so short it’s ridiculous! But it’s not the same in many ways and the gluten is different that has caused many to react to it! I don’t know what has changed factually but even for myself I found some breads that have wheat I bloat and that’s yucky!
if we can't digest the bread with chemicals, where do the chemicals go in our bodies? Does it line the intestines like glue? does it prevent absorption of nutrients?
I am really confused about Dr. 'William Davis study about many different kinds of lactobacillus bacteria. Sour dough does not have this type of bacteria normally L. Reuterie? According to Dr. William Davis any heat above 110F completely kills this bacteria completely. I believe it will help you to discuss this with your peer Dr. William Davis. Best regards, Dave
The additives are a small part of the problem - they don't leave bread to prove. The chemicals allow them to 'prove' the bread mechanically within a minute or two. The plastic bag causes moulds to grow, very quickly.
I love all of your information! I have two of your books, and I really appreciate your videos. May I make a suggestion. Please listen to how many time you use the word “actually” in just this video. It’s distracting, at least to me. I hope I haven’t offended.
@markmcnown6797 Have you also noticed how many times he says "All right" & "Right"? It's as if he needs external validation for his message. Such (very likely thoughtless) interpolations are indeed distracting-and to the point that they are noticed by listeners-*detracting* from the content. Please Dr. Li, clean these meaningless interjections from your videos … or lose some of your viewers!
Anybody else know about Ezekiel 4:9 bread? All whole grain, no flour. Great for regularity, 1-3 slices a day. Live, sprouted grains acc to ancient wisdom: "Take wheat, barley, beans, lentils, millet, and spelt, and put them in one vessel and make them into bread for yourself" I love it lightly toasted.
I read that the wheat that is now harvested contains a chemical that contributes to insulin resistance. I'm sorry, I can't recall the chemical that has mutated because our wheat has been altered. Which is my case? I'm normal, bmi eat plant based diet, no carbs or very rarely sugar. I occasionally eat sprouted grain bread Ezekiel but don't know if that is even good. So I changed to organic barley in my dishes. But still can't get my blood sugar below 100. Even with exercise and weight training. I increased h20 consumption also. Any advice? I actually eat so clean that I need salt to shift h20 into my cells.
I have access to what’s called artisan bread so it’s not mass-produced and it seems to have some fiber and good things in it and I have maybe a slice a day -it’s crusty and I love toasting it. is this OK?
I appreciate Wil Li's profound science-based knowledge. The information he shares is precious. If this video is too long for anybody, they should go back to watching cartoons on their TVs.
My stomach was on the ropes and pain was almost unbearable for months until I added Ezekiel sprouted bread. It has been amazing.
I, too am 76 yrs old and have only recently found Dr Li. You are such a Blessing Dr Li, thank you for sharing your hard earned knowledge with us all in such an amicable, easy to understand way. I live in Melbourne, Australia and watch you at all hours of the night ... you have become my late night bedtime story teller, lol. I was recently diagnosed with Diabetes 2 and a heart murmur, which didn't come as much of a surprise really as I haven't taken care of myself for years after my youngest son died in a car accident .. and it broke me into tiny pieces. Changing a lifetime of bad habits and sugar cravings is a huge challenge but finding your videos, done with such generosity and clarity, just in time (actually I call it one of my 'Angel Moments') is simply wonderful. Thank you with all my heart. May God Bless you dear.
@@flutterbuyz I have been listening and reading this article and many others being able to enrich myself with his knowledge. I feel blessed.
Rena
So glad your pieces are being put together finally. May God bless you with unexpected blessings for the rest of your days
I’m in Sydney and share your late night listening to Dr Li too.
I’m 75 years old. Pre-diabetes, good cholesterol numbers, good blood pressure. I am, however, overweight and my new doctor and I just this month have set timely goals for weight loss. I just stumbled onto your TH-cam videos, have started watching them and have ordered your books. Am I too late, too old to glean the health benefits that you attribute to eating the appropriate foods and drinks, ie; kiwis, blueberries, pomegranate juice, green tea, black tea, coffee, and the list probably goes on? I haven’t even watched the videos on weight loss yet, inasmuch as I’m new to your channel. (I watched your visit with Dr. Hayman from 5 years ago. Wow!). I hope it is not too late and that I can benefit from implementing your teachings.
My partner is 81 today. He had the same issues you mention. I started taking care of his (our) diet 1 year ago: whole foods, nuts and seeds, more plants than animal producs and his health has dramatically improved - lower blood sugar, triglyceriides, blood cholesterol, blood pressure and minus 10 kgs. Dietary changes work, even at 80.
never too late.I'm 82, feeling fine, and follow dr Li. he is the best. read his books
As long as you are on this side of the grass and not 6’ under, there is always room for improvement. Do what you can, while you can.
❤
Never too late!! I'm your age and it's TOTALLY doable! Add some walking & you're on your way🙏🏻
I love these videos! I don’t find them too long at all as they are packed with easy to understand information pertinent to the topic. I can and will always find time to learn something that will increase my health.
Where I live there’s a bread company that sells rustic sourdough. Since Doc’s last talk that mentioned bread, I started with some sourdough, a slice a couple days per week. I put a little smashed avacado on it, a thin slice of red onion, a black Kalamata olive, and a splash of extra virgin single source California olive oil. Heaven. I tried making my own sourdough but my starter wouldn’t start lol
You can culture a starter. Google it.
Organic Sourdough loaf from my local farmer! Thankful I found them. Still limit my intake of it.
Yes, I can digest sour dough breads best! But, my Husband and I have Candida over growth for many many years in our body! It shows up as toenail fungus, he used to drink a lot if beer, but for me shows up as women's teast infection too...
Even the sour dough is made with ingredients that feed the yeast in our body throw off our systems. Yes, the sugar...helps feed the yeast in the bread, even most bread recipes do include this! The white flour effects many who have gluten intolerance. And, yes all the scary hidden ingredients!
I've learned to make flour less low carb tortillas from coconut or almond flour ( or many lower carb natural flour as Dr Li mentions) with egg whites, cream cheese, mozzarella or cottage cheese, yogurt, etc...thinned with water & maybe spices. These are blended in a processor to a thin batter...then cooked as crepe with maybe only a little avocado, coconut oil or butter in a crepe pan cooked each longer on the 1st side than the after the flip side...
I've wanted to grow my own sour dough starter to make these flat breads that I eat often... I use less almond flour now learning about too many Oxalate that hurt my joints. I drink Kifer and eat a lot of cultured products that straighten out my constipation that "Extra fiber" has never helped. Thank you, Maybeca new business for busy people for homemade healthy breads, tortillas and other forms! 😉
I'm french , so i think i'm ok , we have wonderful bread and i love it ! Baguette tradition for breakfast and you're good to go !
My friend from Paris, living in the Bay Area, got really sick. Saw an alternative health person who instantly diagnosed him with a wheat allergy. Stopped eating the wheat and got better instantly, after months of misery. Two years later, he went back to Paris-could eat the bread there easily. It’s our government allowing corporations to put crap in our foods. American deregulation!!!
@lseh4720 May be i should open a bakery in the US some day.
Dr Li uses familiar and often numerous analogies to educate us and make us eager to get on board toward improving our health status. PS really enjoying his book - Eat to Beat Disease !
Baking organic sourdough everything....pizza, buns, cakes, everything that needs yeast or baking powder I replace with sds ferment, like pancakes, waffles...next is making fermented bread from grapes instead of sourdough starter....grapes( or any other fruit) in water for 4 days ferments enough to make bread....my kids would never touch anything but my bread. My 14 years old knows how to make beautiful sds bread ❤❤❤❤
Robert Lustig, the author of "Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine" said during an interview that "The healthiest bread is the one that when someone throws it at your head it will hurt". He then alluded to Germany's "Mestemacher Fitness Bread". He also concluded that this particular bread won't make a great sandwich.
I am so glad I stumbled across you not too long ago! Thank you so much for all the information you share! You are amazing! And you’re not like some of those doctors on other platforms which make you listen over and over and over again to so much BS and hardly ever get to the point!they just want to sell you items! You and the other hand are amazing and I thank God for you every day!
Here in uk the supermarkets pretend they re baking on site but it’s all nonsense it’s frozen and arrives at store who then heat and pretend they have just booked. IN SHORT NEVER BUY BREAD IN SUPERMARKETS
Same here in Oz.
Same in TX
Yeah, same here. It’s just frozen junk at Vons.
Same with pizza.
yep, that's pretty much what happens here in the US.
Chapters on these videos would be great for the purpose of revisiting parts we want to watch again later.
Thanks so much! I love that your suggestions aren’t extreme. Have a little and enjoy life…perfect.
Thank you. I make your yoghurt and would love you to post a real sourdough recipe if possible please👍👏🙏❤️🇬🇧🙋🏻♀️
I live in Colorado, and my Latvian friend who lives in Los Angeles ships me bread baked in Lithuanian. Heavy rye. It’s fantastic. She buys it at an international grocery store. I slice it and freeze it. It lasts a long time.
Lithuanian here, my grandmother used to make that delicious bread. Unfortunately she passed before I became interested in baking. Just you mentioning that heavy rye brought back some pleasant memories, thank-you!
Yes! Great stuff! 🙂 Freezing bread overnight or longer allows "resistant starch" to develop - great for the microbiome & better for blood sugar.
Doesn't baking the bread kill all the bacteria?
Einkorn flour is awesome.. the way bread should taste!!
The only bread I eat is the San Luis cracked wheat sourdough with grass fed butter🤷🏻♀️
That’s my favorite!
Dr. Li, may I plz challenge you to to have Sue Becker on for a podcast. Why? She teaches you how to bake fresh bread from fresh ground wheat, olive oil,yeast,salt and honey,that’s it,it is just incredible. You can share the science aspect of the health benefits she teaches.. She’s on TH-cam, ‘Only Real Bread-Staff of Life. The secret to fresh homemade bread is the fresh ground wheat which is used immediately , which you can do in your own home,,,,it’s living bread. I hope you will consider this and,,,thank you for all your knowledge you have shared,I have learned much.
I have never seen him reply to anyone on any video. maybe you will be the first.
Honey is sugar, the very thing he preaches against.
I bake a boule of sourdough every week just for myself, local artisan bread flour, salt, water, yum. I also intermittent fast so no weight issues
I’ve created many videos sharing natural health tips, and one that I love is making whole grain bread. Using ingredients like whole wheat flour, seeds, and oats, this bread is packed with fiber and nutrients that support digestion and sustained energy. It’s a healthy, delicious alternative to refined bread, and baking it at home makes it even more rewarding. A simple slice in the morning truly fuels my day the right way!
Organic whole grain sourdough bread is really delicious - and even better if you grind whole grains just before you bake it. i am 80 years old and I eat mostly whole, unprocessed plants and eat legemes every day. I eat a bit of fatte fish once a week and I feel very good. My inspirations are dr Michael Greger and dr Neal Barnard - and dr William Li and dr McDougles - 🎵🩷🌺❤️🎶
My bread is just sourdough, salt, flour and water.The store- bought bread in Europe also contains a lot of additives. Although the flour is not the same as the old one.🥖🤔💌
White refined flour is ok?
@bernadettechute7998 Ancient grains are best !!
Even the so-called "store baked bread" is usually made from buckets of bread mix containing as many additives as the plastic wrapped loaves. You really need to go to an authentic baker who has been up since 4am, a vanishing breed.
But, you still have to avoid white flour.
In Europe when one buys from a baker, the bread needs to be eaten within a few days otherwise it becomes hard as a rock, no preservatives, no extra chemicals, etc. I've been baking my own breads, buns, etc, all bio for 8 years, usually a 2 hour process, including cleanup while waiting for the bread to finish baking. I have some 30+ different things to bake, just like the local bakery.
I have a bread machine, which I love and it’s so easy to use. My recipe for white bread has chia seeds and salt free garlic herb seasoning. I only make a 1 lb loaf each time every 5 days. I am allergic to wheat but can eat rye, use white bread flour and don’t have any problem with other grains.
I like bread, but I bake it, I don't buy. I add the ingredients like ground flaxseed, Italian seasoning, herbs and ground nuts, no preservatives. 😊
Indeed, it is best to bake your bread. You know what you put in it.
Sounds delicious! Would you like to share your recipe?
Kudos to recipe😊
Recipe, please. 😄😄
For practical reasons, rare occasions I have bread from supermarket, I simply choose high fiber like wholemeal rye sourdough bread. Yes still some processing and stuff but I believe the high fiber goes a long way to make it positive overall
Add broccoli sprouts on that avocado toast Doc Li you’re gonna love it. I also love organic roasted red peppers ❤️
Dr. Li :Which pro-biotics do you recommend after taking antibiotics?
I'm not Dr Li, I thought I'd answer anyway. My brother was on heavy dose of antibiotics for several months. I have him on kiefer and a good culture yogurt. So far so good feeling great. It re-populates the good bacteria in the guy. Also good is sauerkraut.
What about ezekiel bread?
I LOVE EZEKIEL. PERSONALLY I CANT EAT SOURDOUGH BREAD BUT EXEKIEL DOESN'T GIVE ME ANY PROBLEM.❤
It is great, possibly the best plastic sleeve bread. Dave's Killer bread is a close second.
Dr Li, I enjoy your videos. There are natural nut butters. No additives. No stabilisers.
Ferment EVERYTHING.
I'm totally with you ! (Just put a new kimchi en route this morning 😀) Fermenation is the best thing I ever discovered 🥰
@@suzzem4885 It's an acquired taste for sure. I bought some kimchi a couple of months ago. Terrible taste, definitely not for me.🙂
@@slaydesaid8741 Never buy it - make your own (it's soooo easy to do) and you'll more than likely love it. Honestly - it's worth giving it a try 😀🥰
We get a couple of weeks worth of sourdough bread from our little bakery and freeze it.
A Dutch living in France , get my Pain from the Boulangerie ....Always bought bread from real bakery store.
I enjoy eating Sourdough bread. I went off eating white bread about two years ago.😊
Thank you Dr, Lee,you are a life saver
After checking the ingredient list for grocery store bakery bread, they are often no better than what is on the shelf. Unless you have a bakery nearby that is dedicated to making holistic, whole healthy bread with minimum ingredients that you can actually pronounce, the only way you're getting "good" bread is to make it yourself.
I will make these changes.... and pass the word about Bread and the healthy kind to eat
Dr. Li, please do a series on how to stay healthy on a budget. ."Bad" bread can be less than $2 while"healthy" multi grain/seed bakery bread is $7. I buy most of my staples from countries that ban harmful chemicals in food but with the new tariffs on imports planned by government I won't be able to afford that. It might sound simple to say just buy healthier choices but those are beyond many budgets.
@@addisonoshea4222 you could try to bake your own bread,there are cheap bread making machines,. Can you find good flour in USA?
I have got your book from the library eat to beat your diet I love the book and is helping
As a BBlqck person living on the south side of Chicago my mother served us bread all of the time. She would be so shocked to hear about the additions to bread. However during the holidays she would make homemade rolls that smelled and tasted so gooooood
Every time I am tempted to buy bread, I just take whole wheat flour and make chapathi and eat it something. In the e d I am happy I was able to control myself n eat the chapathi. I enjoy it with nuts, berries, cream cheese or chutney even
Hi Dr Li, I love bread and BUTTER so I stay away most of the time 😅 -QUESTION what is the difference between your book eat to beat disease and eat to beat your diet? I’m looking to cancel some of my supplement subscriptions and want to do the my best with my food.. Also, I don’t eat much meat at all if anything, maybe sardines once in a while. Which supplements are best to keep and what can I accomplish with food while keeping my grocery cost on the low end?
Thank you for taking us through this!
I eat sour dough bread every day and for some reason feel very good...wonder if it's the bread....
I usually skip to the end of vid and read comments. It’s quick, easy and informative. 😊
Great and informative video, Dr. Li, thank you! I am like your friend: Sensitive to 'gluten' here, however, overseas, no problem! I have long thought that it was either the 'additives' and possible pesticides (roundup?) used on the bread here, in North America. I know that in Europe, certain additives and chemicals are not used in their foods, and are, in fact, not legal. My question is: Why can we not eliminate the use of these chemicals here? Some people think is so that we 'can produce more to feed our population'. However, Europe's population is greater there than here, in N.A. so I suggest to them that that argument has no weight, in my opinion. It would make sense to me if our governments followed Europe's lead, and cleaned up our food. Thank you once again for sharing your knowledge -- so very much appreciated!
It may not be the gluten. It may be the pesticide glyphosate. The weed killer Roundup. I can eat organic flour with no problem. Europe does not use glyphosate.
In Hawaii, all the bread is from here, the State DOH mandates the "plastic sleeves" and there is a LOT of different types of breads available. Nothing is left off the shelf for a long time because we all know how to read the tabs.
Italian flour might be another option, as my understanding is they grow a different type wheat there, versus the wheat grown in America..they also don’t spray the crops with glyphosate. I have severe wheat allergies, so bake my own using coconut or almond flour. I do have Italian flour, but haven’t tried it yet.
I am currently making probiotic yogurt using a recipe in Dr William Davies book Supergut.I make wit l reuteri strains.
Some sugar is needed in bread for the yeast to feed. This causes the bread to rise.
You don't need sugar to make bread rise. It is the yeast that converts the flour's starch to create the sugar. Sugar can jump start the yeast but you don't need it. Most of the breads I make I don't use sugar. Baking is more of a science compared to other types of cooking.
Thank you very much for your advice! I would like to know more about nutrition for arthrosis.
Put olive oil in pan. Add your sourdough bread and cook on both sides
Thank you for sharing ✌🏽💖🤟🏼✨️🧚♂️
Isn't the hybridized wheat that is in most breads, even the bakery's bad for us? Wouldn't ancient grain breads made with spelt, kamut and einkorn be a better choice for us all?
Good idea.
So , Where Can I Get The Best Natural Breads And Sourdough Breads ?
Hi Dr. Li! I was wondering what your thoughts were for eating gluten with hashimoto's. I eat a bread with organic spelt that is sourdough. Only ingredients are organic spelt Himalayan salt and water. I get it in the frozen section. I don't eat any other gluten but in your opinion should I remove it from my diet??
How about pita bread is it good for you???
Lectin !! How bad is it? Please explain
I am convinced now that me eating bread daily for 55 years made me prediabetic now. Too late to know...
But what else were you eating?
I do not eat bread and rice anymore because even organic rice has arsenic from soil. But I eat whole grain instead like barley, buckwheat, beans, quinoa, millet, . I love barley. DR Li said barley has gluten. I wonder if it is ok to eat cooked hulled barley. It has lot of fiber, help digestion.
I've eaten bread since childhood, with diabetes running strong on both sides of family. No diabetes. I've heard milk drinkers are more prone due to something in the molecular structure messing with insulin.
I believe your are right.
My friend died from cancer this year age 59. He was addicted to bread. A sliced loaf of white bread a day.
Just stop and adopt a keto lifestyle would be my solution.
Regards.
Not too late to change your lifestyle and fix the pre diabetes! I fixed my diabetes and now no longer take medication.
Try seed breads made without flour
Very interesting videos. Thanks Dr Li. But could you please write down some words like “lacto bacillus… rudery?” It would help me.
Thank you.
lactobacillus Reuteri
@ thank you
Great video, Sr. Li...
Am I allowed we pudding to replace bread and not to eat to much fruit ?
Good old Abraham ate sourdough ancient grains so I’m going to get kaput or ‘einkorn’ berries, grind my own flour, make the dough using a remnant of dough from the last bread to serve as leavening, let it rise at room temperature for a day or more, and live to 120. Well, at 77, it’s a bit late for me to do it right, so if I make it to 90, I’ll be happy to meet my Maker.
wow! every time i listen to your presentations i learn something-- thank you
I love sourdough but ‘m afraid of the salt because of my blood pressure. 😬
Of course, most of us older generation lived on white bread, yuck ! I finally found "Dave's Killer Bread" is definitely the best ! Nutrients that definitely gift us with nutrition; and high in protein ! Thanks to Dave !!
How about all the glyphosate sprayed on the the grain these days. Extremely toxic to the liver and it can affect so many bodily functions and lead to autoimmune diseases.
Glyphosate is found on all plant foods, even organic, d/t the wind. Also in honey.
❤ Hi! 🎉 I just started following your pop cast.
Could you speak about Honey, Ginger, Turmeric and Ginger as a supplement.
Thank you
Deb 😊
The deal with Wheat is that it’s not the same wheat that we grew back in the 60’s 70’s and 80’s the wheat was grown and stood 6’ or higher now the wheat is so short it’s ridiculous! But it’s not the same in many ways and the gluten is different that has caused many to react to it! I don’t know what has changed factually but even for myself I found some breads that have wheat I bloat and that’s yucky!
Am determined not to drink much while these people won't leave they come at night my daughter coming next week to see dr
Where's the list ?
I make my own organic einkorn sourdough bread from scratch
the problem is, most of the ingredients are grown hybrid ... so technically and generally... no bread is safe to eat ... even if it's home-baked!
Clarified organic butter (ghee) is a healthy addition to bread.
if we can't digest the bread with chemicals, where do the chemicals go in our bodies? Does it line the intestines like glue? does it prevent absorption of nutrients?
What about Ezekiel Bread?
I eat 1 slice a day. Excellent ingredients and lots of fiber! No flour ,no sugar and fairly low carb.
Hi Doc, what if I toast my 100% whole wheat bread until it is brown, is it healthier? Thx
What makes you think toasted bread would be healthier?
No, joker.
I am really confused about Dr. 'William Davis study about many different kinds of lactobacillus bacteria. Sour dough does not have this type of bacteria normally L. Reuterie? According to Dr. William Davis any heat above 110F completely kills this bacteria completely. I believe it will help you to discuss this with your peer Dr. William Davis.
Best regards,
Dave
What is the best salad dressing to eat
@@CeliaChristopher-l2u Sorry, I don't really have any to recommend.
Guessing you also shouldn't see "yeast" listed as an ingredient in sourdough bread. If sourdough starter is used they should not need to add yeast.
The additives are a small part of the problem - they don't leave bread to prove. The chemicals allow them to 'prove' the bread mechanically within a minute or two. The plastic bag causes moulds to grow, very quickly.
Doesnt sourdough still contain white flour, wheat
It's the process of making the bread_fermentation that makes it healthier compared to the non-sourdough type of bread.
I have found wholewheat sourdough bread in healthfood stores and at local farmers markets.
I had steak pie and potatoes for dinner 5pm
Dr how do you get to be diabetic am fed up but I wasn't before my parents died dr
what about rye bread for insulin resistance only one slice does not seem to affect my blood sugar and I don,t eat it every day
I have been eating low carb tortillas for over a year now. I am wondering if I am aiding my gut with this or not. Whether the fiber is "good" fiber.
I love all of your information! I have two of your books, and I really appreciate your videos. May I make a suggestion. Please listen to how many time you use the word “actually” in just this video. It’s distracting, at least to me. I hope I haven’t offended.
@markmcnown6797 Have you also noticed how many times he says "All right" & "Right"? It's as if he needs external validation for his message. Such (very likely thoughtless) interpolations are indeed distracting-and to the point that they are noticed by listeners-*detracting* from the content. Please Dr. Li, clean these meaningless interjections from your videos … or lose some of your viewers!
Anybody else know about Ezekiel 4:9 bread? All whole grain, no flour. Great for regularity, 1-3 slices a day. Live, sprouted grains acc to ancient wisdom: "Take wheat, barley, beans, lentils, millet, and spelt, and put them in one vessel and make them into bread for yourself" I love it lightly toasted.
Yes, has been a regular bread for years, very chewy.😊
Most also say, "added gluten"
Don't they add the sugar to feed the yeast?
No, you have to make your sourdough starter.
Is there a gluten free bread that’s healthy.
Sprouted grain flour makes my pie crust tough.
Doesn't baking bread kill lactobacillus reuteri?
I read that the wheat that is now harvested contains a chemical that contributes to insulin resistance. I'm sorry, I can't recall the chemical that has mutated because our wheat has been altered. Which is my case? I'm normal, bmi eat plant based diet, no carbs or very rarely sugar. I occasionally eat sprouted grain bread Ezekiel but don't know if that is even good. So I changed to organic barley in my dishes. But still can't get my blood sugar below 100. Even with exercise and weight training. I increased h20 consumption also. Any advice? I actually eat so clean that I need salt to shift h20 into my cells.
One pound of power greens or cruciferous veggie s raw / day
You did not mention about GMO flour.
Are there any science to back eating for your blood type. My blood type is O
I agree. Get to the point Dr Li
We get freshly baked in Carrefour sourdough. Is that ok? But it’s big and we need 7/8 days to finish. Unfortunately
I have access to what’s called artisan bread so it’s not mass-produced and it seems to have some fiber and good things in it and I have maybe a slice a day -it’s crusty and I love toasting it. is this OK?
I appreciate Wil Li's profound science-based knowledge. The information he shares is precious. If this video is too long for anybody, they should go back to watching cartoons on their TVs.