I started making my own bread, and my kids love it. It has 5 ingredients because I use yeast, but it's way better than store-bought. Make America Healthy Again!
Proper bread - i.e. all the best bread -only requires four ingredients: Flour, water, yeast, salt. Sugar is completely unnecessary since the flour contains sufficient natural sugars to activate the yeast.
@@pyewacketkitty8404 I've been baking delicious and nutritious loaves for years without any sweetening agent. The biggest provider of flavour is time. I mix the ingredients one day (usually late afternoon) then I put it into a cool place, like the refrigerator, for a long overnight bulk fermentation (initial rising). In the morning I knock it back then move it to a warmer place (the oven with just its light on) for the second rising (the 'proving'). Having the water 'autolyse' with the flour overnight is the biggest factor in improving bread flavour. [Only the second rising is called the 'proving' since you are gaining proof that the yeast is still viable]. Hope this helps.
@alangeorgebarstow I don't make bread anymore but thinking of making some better bread for a family member. Do you use a loaf tin or a hot Dutch oven?
@@sharfalor4244 I have actually used both; however, for my standard loaf 'shape', I tend to form the dough into a ball, then place it on a lightly-buttered baking sheet. I place a tray with cold water on the oven bottom (for steam) and then make a slash in the top of the dough ball. I bake a standard overnight dough [500g strong white flour, 10g salt, 10g fresh yeast (or 5g dried), 280g water] in the oven at 240ºC [464ºF] for 25 minutes. Dutch ovens work well, as do loaf tins, but I personally prefer the shape of a large cob. Happy baking.
I am a baker and I make sourdough bread everyday the real original recipe salt flour and water. The only day we don't have the bread is Tuesday because Mondays were closed and it takes over 24 hours for the bread to ferment and if you want to order it you have to place the order 2 days before. The name of the bakery is Bella Palermo in Kenilworth NJ. All the other bread is made fresh every day and we don't use preservatives in our breads
Are they or you using Flour that has been ground from whole grain with no additives? Actually... grains.humm.... well... we probably shouldnt be consuming grains/grain products.. While it's not an immediate health issue for many, it's the long term effect it's having on our health. We're not designed to consume grains.. but hey.. trying to convince people of this is more effort than I'm willing to engage in.. But hey.. gobble it up if you think you need it.
Good bread is nowhere to be found in my part of the world so I just don't eat it anymore. I do have a bread machine but it can't do what you do. Your neighbors are lucky.
Here’s my grocery rule. If the product has more than 5 ingredients, put it back. Less is more. If it has any ingredients that you can’t pronounce or doesn’t sound like food, put it back. Read the back of labels, don’t be fooled by what it says on the front. If it contains sugars or seed oils, put it back.
@@KaiPonte Primal kitchen makes a balsamic vinegarette with no seed oils. It's like 9 bucks for a small bottle. Probably cheaper to make it at the crib.
@@adim00lah good point! gonna start today. I don't really like vegetables but my beautiful young bride craves them. I just ate some leftover steak (with no salt) for breakfast
well, pretty sure a large part of that is how you store it. Any bread would brick if it is stored in a way where the moisture can evaporate and soft when stored in, say, plastic. One pet peeve of mine is that is tricky to store fresh bread in a way that keeps the crunchy crust and soft inside like it is when completely fresh.
I am a 72 year old man, way shown by my mother her way of making bread when I had to stand on a chair to "help" her knead. I just took a bowl out of the refrigerator after 48 hours, and it will be bread if a few hours. It is so easy to make, so why the fuss??? I know what is in my bread. Until a couple years ago I used flour from a local mill, but they were forced to shut down, alas. My bread lasts well for two days, then it is toast, literally! Plus, plus, I get to chose what type of bread I want for those few days. Freeze some, make sandwich rolls, Italian....., and the list goes on!
This is shocking! I live in the Netherlands, I don't eat bread because of the gluten, but my boyfriend does, and the Dutch bread is very molty after a couple of days. I hope the food in the U.S. is getting better soon. I listen to a lot of food podcastst and the ingrediënts in the U.S. are so different than in Europe. I'm glad you bring out the good information. Very helpful! :) Thnx
In the USA, the food and drug companies have corrupted the regulatory and safety agencies. So, our food is toxic and poisonous. They want to make us sick and need to continuously be on medication. They are profit driven. the regulatory agency, FDA informs the public to eat more of the list of unhealthy 'foods' as the healthy choice. And the actual healthiest foods to be unhealthy. ie. meat, eggs, milk, butter and cheese.
I make bread from scratch and it never molds that quick. But I live in a very dry environment. A sweetened Yeast bread molds in a week. Sourdough bread more or less just turns into solid bricks but rarely have I had it mold.
There is higher end bread in the US. The cheap stuff is mostly consumed by poorer people. Even in small towns in the US, there often are bakeries that offer bread. On the other hand, in Japan, the grocery store bread is worse than the US and there are no bakeries in most small cities. So quality bread only exists in the very large cities. The truth is Japan is the opposite of a bread culture, Europe is an extreme bread culture, and the US is somewhere in the middle.
I had to let go of the store bought bread. It was giving me skin issues and digestive problems. I do have bread in Europe or when I can find traditional sourdough that lasts a day like you said and that never bothers me. Great video! This is very helpful for people 👍
In the USA the wheat is hybrid and sprayed with glyphosate. If you get white it’s bleached with Noxalone chemical that kill beta cells in pancreas that produce insulin. I gave up wheat. Daughter developed celiac. However you can get unbleached flour from Italy. They don’t use glyphosate and other bad things in their bread and pasta. Still getting carbs but a fermented bread would be nice occasionally.
Same with oats in the USA. And now FDA allows it to be double-sprayed during harvest with Round-Up as a desiccant. 1000x fold in concentration of digested glyphosate. Hence turning oats into the most toxic food in America.
You can buy unbleached flour in the US too. We buy ours from azure standard. Organize flour that hasn't been enriched, white ( unbleached but separated from the sheath) or whole wheat works. You can even buy ancient grains which do even better.
There are plenty sources of unhybridized wheat. However, the hybridization is truly the problem. Yes, the spray is a problem, but many farmers also do not spray. -Kamut brand’s license required organic and no spraying of the ancient wheat Khorasan wheat -Sonora is available from Arizona and New Mexico from -The Navajo nation and Hayden Mills -Turkey Red wheat from a variety of sources, its heirloom wheat -Einkorn wheat from various Amish farms and jovial foods -Breadtopia/Mockmill has various heirloom strains available including the above wheats. -Bread Beckers is a good place to source some heirloom varieties -4 t farms is an organic farm direct to consumer -Pleasant Hill Grains also has a lot of good grains available. -Grand Teton has Einkorn, Khorasan, Spelt and Elmer ancient variety-organic too. Buy a grain mill and unleash the nutritional power house of bread with no processing, enrichment or bromation. Your wheat will last a long time if stored properly and milled on demand. Do not buy flour. You can have your bread and eat it too.
When I was a young man my grandmother would come to our house at least once or twice a week and bake the most delicious bread. Had no preservative, but it didn't need them we gobbled it up in less that a week. One of my fondest memories of Ma, as we called her, was at our kitchen table kneading that bread and pinching the bubbles.
I started down a path of grinding my wheat fresh and making sourdough with it. It’s the only bread I will eat 99.9% of the time. It does take time but for me it’s worth it. Thank you so much for your videos!
Oh yes! Finally someone with some sense. It’s the only way to go. Saved my family as we have been really sick with a life threatening disease. This bread is analogy of salvation for the true bread that came down from heaven.
I'm currently trying to avoid wheat, but before my latest dietary change I used to make bread. Here's how I did it. I would ferment some fruit (usually raisins) in water until bubbly. This takes a couple of days. Then I would substitute a cup of ferment for a cup of water in the bread recipe. I can't remember exactly but seems like it was a ratio of about 2 parts flour per 1 part fermented fruit water. And about a teaspoon of salt. Anyway, I'd mix that all together, cover it, and put it in the oven with only the oven light on, no heat, overnight. Next morning it was ready to form into a loaf for a second rise, which varied in time. Sometimes it took an hour, sometimes longer, sometimes less. Then bake it. It's a very natural bread, almost a sourdough. Very easy. You just have to allow time for it to ferment and rise. I would also refill my fermented fruit jar with distilled water, a few pieces of fresh fruit, and put it back in the fridge for next time. I love bread, and it's been kind of hard for me to give it up. Store-bought bread is definitely not for me at all. Oh, and store this bread in the fridge or slice it and freeze it. It will go bad quickly otherwise. Edit: I think it's more like 3 parts dry ingredients to 1 part liquid. You just have to work with it and add more flour at little at a time until you get the consistency you want for your dough.
I I have been making my own bread for five months. It wasn’t originally about all of the bad ingredients I knew that looked in store bread, but I just didn’t like the taste. I have a KitchenAid mixer and I make it twice a week. I start a batch on a Tuesday and they let it sit usually I bake that one on Thursday. It is it is not require a lot of time to make the actual job it’s just waiting time. And it’s always terrific when you put it in and out of it hard list of what kind I making and you smell it all over the house for several hours. Making plain white bread should be boring but it’s so much better than anything I have bought in any store. And then there were so many other kinds of bread you can make and I do Satisfied and so many levels. We’re not talking more than about 30 minutes each time I start putting bread together and right now I know what I am doing and what I feel like making. I am so glad I found this video. And yes I subscribed.
I bought a bread machine and a bag of almond flour. It took me two years to completely eliminate wheat. I found a ravioli made from cassava flour and no seed oils. Oh yeah, replacing seed oils took another year. The journey to health can be recapped this way. White rice to brown rice to black rice to wild rice (which is not rice but grass) Substitute all the food items you can this way folks. Eventually we'll all get well. If it doesn't sell, they can't make money, and you can be part of the move to rehab our food industry. $ are a problem, Time is a problem. You are intelligent and creative. You can solve those problems one at a time.
Good job chging your diet- not ez! Rethink the brown rice bc Civilizations have eaten white rice as a foundational food for millenia. Why would that be? The FDA center for Food Safety & Applied Science found : "average concentrations of inorganic arsenic are 92 ppb in white rice, 154 ppb in brown rice, 104 ppb in infants’ dry white rice cereal, and 119 ppb in infants’ dry-brown rice cereal. The data demonstrated that inorganic arsenic concentration is 1.5 times higher in brown rice than in white rice." Maybe the ancient Asians knew this. California & Asian grown rice have lower amts.
Carnivore for 1.5 years now and I definitely miss a lot of the foods I used to eat but 85 pounds lighter, no issues with blood sugar anymore, no issues with blood pressure and I realize I don't miss it THAT much. 60 years old, 33" waist, 180 pounds and feel better than I have in 20 years.
Good job . I'm 64 and still lift weights. I wanted to shed a little weight to see my abs again and lost just over 30 pounds now 5'10" 173 . I haven't had bread in over 2 years .... Absolutely no breads or cereal,cake, cookies, donuts and other things. I never was into fruit or vegetables. Not 100 percent carnivore, but as close as I'll ever be.
@Musicman-y7v Awesome, not sure if you eat them or not but seed oils are worse for you than even sugar. I use nothing but butter, bacon grease, tallow or ghee.
I started milling my own flour to make my own bread also about nine months ago. Not only does it taste great, but I don’t experience the weight gain, headaches, skin or digestive issues that I experienced with eating bread products made from store bought flour. The chemicals put into commercial bread products are not good, but the other issue is that the wheat germ and bran is removed from the flour to extend its shelf life, but all of the vitamins and minerals are in the germ and bran. So, they have depleted our flour of its nutrition.
I just discovered Aldi has a 3 ingredient only sourdough loaf 🥖 ! You need to look at the ingredient list on the back to be sure because they have a few other loaves that say 3 ingredients but on the back it has other added ingredients. This particular one they’ve been out of the past few weeks in my area..hopefully they’ll get it back in soon!
Be aware that many commercial loaves labelled sourdough, but many are 'semi-sourdough' with a small amount of sourdough starter, boosted with bread yeast (Sacchromyces cerevisiae)
As a celiac i support your message on Gluten, thank you! Typically when 'glutened' it takes 10-14days to get out of system, people who are unaware they have gluten sensitivity are basically topping them selves up for failure at least once a day which lasts that 10-14days and they will never break that cycle unless they are aware of it. Good luck
Thank you for the info, didn't realise it took so long to purge it. Reckon it's probably linked to my gut and swollen lips issue. Takes ages to calm once it hits
I cut out most carbs of any kind. Mostly just eat eggs and chicken thighs. But I don't feel anything better, even my glucose stays high around 250 and have cancer but it's not getting worse or better but it's still there.
I have found the Cauliflower rounds from Trader Joe’s do not raise my blood sugar. I use them to make cheeseburgers, mini pizzas or breakfast sandwiches. They also now have Almond flour tortillas, they do contain tapioca starch, so it can raise your blood sugar, but just eating 1-2 occasionally is ok.
The probiotic in the 3 ingredient bread has saved my gut. After one year of baking my own, my gut is almost perfect. I survived C-diff. The bread gave me my life back.
@tammcphail1995 it's No Knead Bread. Same recipe everywhere on line. 3c flour; 12oz warm water 105f not too hot. 2tsp salt; 2tsp Active Dry Yeast. You can find the very easy instructions. You don't knead it. Mix and cover. Several hours or overnight. It fermented and expands itself slowly. Shape into a ball or loaf, on to parchment paper, and let rise again. Lift with the paper into your Dutch oven or loaf pan to preheated oven. Good luck!
I’ve been baking my own bread for about 7 months. Hubby and I cut out sugar, seed oils and most preservatives. I use unbleached bread flour and yeast and sometimes a little milk or an egg, depending on recipe. I do use a little raw honey too. ( Can’t make that jump to sourdough.) I know it’s still US wheat flour so not that healthy, but it’s a start. It will last 3 days tops, if you just use it for toast the third day. 😊
No one ever told me that fermented bread solves the gluten and diabetic issues. Thank you! I do bake bread with yeast, but will try the fermentation process.
I not only started making my own bread but I’ve designed and made a beautiful 2 piece wood bread cutting guide with two thickness options. I sell them for 25.00 bucks here in Arkansas.
@linuxman7777 yeah, the only other way to get bread without a bunch of fillers, additives or chemicals here in America would be to source clean ingredients and make it yourself, but nobody does that here and Ezekiel bread is the healthiest bread we have here, but it's still not perfect. I'm not sure what's going on in Japan with bread cause. I don't live there, but our food supply here in America. It's extremely toxic and full of chemicals, additives, fillers, and dyes artificial sweeteners.But it sounds like you're going through the same issue in japan.
@@_LAND_OF_THE_FREE_ However bad it is in the US, it is worse in Japan. I am American and I spend half my year in the US and half in Japan, and the food in Japan is filled with even worse additives. Trans fats are still allowed in Japan, and several food dyes are banned in the US and allowed in Japan. People in Japan are skinnier because they eat less and excersize more, portions are smaller, and less sugar is consumed. But when it comes to chemicals in food, it is horrible in Japan. Just look at most Japanese Candies, Pastries, and other snack foods. When it comes to Pesticides I recently learned how much worse Japan is when it comes to pesticide use compared to the US and Europe. If you are in Japan, stick to the basics like sashimi, or soba. As things like the Matcha Cakes, Fried foods or Character branded snacks are truly awful for you.
Yes, bread has been the "staff of life" for every culture on the earth for millenia. We just have to insist on healthy bread if we buy it or make our own with organic, no pesticide flours. Bagels use a high gluten flour, I suspect gluten is being vilified when the real problem is pesticides, go, etc.
My wife used to make bread with organic flour in a bread machine. I took some to my hunting camp. When my friend and I left the camp on sunday we left our bread on the table in plastic bags. His was store bought, mine was the home made bread. We came back next friday night. My home made bread was completely covered with a white greenish mold or fungus, it just looked like it had frosting on it. The other bread of course looked liked it just came from the store. This was 20 years ago, we haven't eaten bread for many years now.
As a physician, I love your video. I see people getting well from your advice concerning reducing and eliminating bread from their lives. What do you suggest as a replacement? Which is a common question from my patients. Dark rye flatbread seems satisfying to many.
I am from the United Kingdom and I find bread easy to overeat no matter the type of bread I would just crave I am on an animal based diet and I have not had bread for weeks and I feel a lot better
There’s no good bread in the UK. Make your own, get a grain mill and buy the berries and mill them. You’ll might feel even better. Bread was the best medicine I’ve ever had.
@@StripedCheeseBreadTHere is plenty of good bread in the UK. You just need to ignore the chain bakeries and supermarkets. You must have very soggy, odd-looking bread if you make it out of berries. Here it is made from grain.
@ the actual wheat grains are called wheat berries on the market. Makes the best bread. Hopefully you can find a bakery that mills their own wheat and uses 100% freshly milled flour.
@StripedCheeseBread Please look up the botanical difinition of 'berry'. A wheat plant, by drfinition, cannot produce berries. The whole wheat, grain, or kernel, may well be known as a berry in _your_ market, wherever that may be, but it is not known as a 'berry' botanically, in English, or in any one of several other important, widely spoken languages.
Good for you! I’m thinking it’s not too hard to make? I haven’t tried it before but based on what I was seeing online, it doesn’t look like it’s too challenging?
@@LillieKaneLearning curve, like everything else. Home made sourdough is so much better than supermarket stuff. If you just want yeast bread, get a bread machine. Put in ingredients you want, push buttons, few hours later you have hot, fresh bread 😄
@@LillieKanei mill whole grain wheat and use kefir to start my sour dough. I love the sourdough bread over yeast breads just because its easier to cut thin and not so crumbly. But it does firm up the longer it is in the fridge. But hub and I like it that way too 👍🏻
I recommend a bread maker for those who don't want to labor at it. We live in high altitude and still comes out great! Wheat, rye, you have many choices.
I'm not sure when it happened; a year or two I guess. But I noticed I would have toast and it didn't fill me up like it used to. Like, it was basically a vehicle for butter or whatever. I would be immediately hungry. I thought it was just me. I don't generally eat a lotta bread, so there are times I just crave it. I tried to get bakery bread (store bakery), and it came with giant holes in it, so I decided to try, again, to make my own bread. I found a super easy recipe, thank God, and I'm back to being full after toast! Ta da!😁
I like baking beer bread! Just 3 Cups of All purpose flour , 3 Tablespoons of sugar, 1 tsp of salt, 3 tsp baking powder and one 12oz Regular beer at room temp. Heat oven to 350F. mix dry ingredients in bowl then slowly add in beer. Don't over stir as batter will be lumpy. Dump in ungreased bread pan, smooth top and drizzle on melted butter if you wish and bake for 45 to 50 min. You can use any type beer although I wouldn't do light. Honey beer is good and I've even tasted a tad of cherry with a Cherry Wheat beer.
And SUGAR. Here in Canada our bread actually tastes sweet, even the “healthy “ labeled breads. I actually noticed a difference in sweetness between one purchase and the next. I bake my own sourdough bread nowadays. It stays fresh for about 5 days on the counter.
I think it really depends on the bread. And the amount of preservatives matter. Unfortunately, we have no actual visibility into which ones are completely "safe" unless we test them or make our own
I also believed that in ancient times people ate bread consisting only of natural ingredients such as flour, water and salt. But today I learned that earlier rye crops, and to a lesser extent wheat, were severely affected by ergot fungus in rainy years. People who ate such bread could see hallucinations and get very sick. Now they have almost defeated ergot, but now they began to put all kinds of chemicals in bread.
Good video. I stopped eating any bread - and most carbs - a few years ago. I feel so much better. My wife gave up gluten recently and her joints are feeling better.
I get bread from a local bakery. It's freshly baked and will mold in about a week. It's a little more expensive but it's worth it. They sell it by the 1/2 loaf which is a nice option
Lillie, I love you for talking about this. I already know this but it's important information that is not common knowledge yet. I will say to check out the bakery section in your grocery store because they do offer a few brands that undergo the old fashioned fermentation process, like real sourdough. So we don't HAVE to give up bread but still, I'm definitely more conscious of how much I eat. Btw, your work set up looks perfect.
Make your own bread...it's fast and easy. 2 cups Red Mill 100% stone ground whole wheat flour, 7g active dry yeast, 1tbsp salt, 1 tsp raw cane sugar, and 1.5 cups warm water in a Kitchen Aid mixer with hook, let it run several minutes until kneaded, put in olive oiled bowl, cover with damp towel and proof in oven 1 hour. Punch down, remove from bowl, knead with a bit of flour put in olive oiled loaf pan, cover again and proof in oven until it rises over the top. Turn oven on to 375 and bake 45 minutes. remove from pan and let cool 15 min on wire rack and cut your bread as needed, do not precut slices.
Lillie, I don't kow whether is was the lighting, the make-up or the outfit but you suddenly looked so much nicer and easier to watch at 10:18 in this video. Also thanks for the advice about the junk they put into food in America. I'm in Asia - but I will look carefully at ingredient lists.
Came back to say that was was an excellent video 💯 I should have waited till you got finished. You talk my type of talk!! (In a pinch)A good sourdough is also good provided it’s organic thank you for this ❤
I'm glad you showed up this morning cuz I've been thinking about that the bread is weird not only that it doesn't spoil or dry out it's a smaller slice and thinner
I grew up with homemade whole wheat bread that my mom made with wheat she ground at home. It was okay, but a very crumbly crumb. It was either that or the sourdough my step-dad ate. For years I refused to even eat sourdough, but now that I'm older, I've rediscovered it and I try to get it whenever I can. Only like, 5 ingredients. I also get bread from a local bakery if I want sweet French bread. 😊
Most large grocery stores in th US have in store backeries that make simple ingrdient Italian bread with no preservatives or chemicals. Keep it in your freezer and take out only what you need each day. Lasts for weeks or until it is gone.
I make my own bread, most breads in Australia have seed oils in them. There are a select few brands that IGA and some health food stores sell that are healthy with olive oil, salt yeast and flour as the ingredients.
Hi Lillie. I am in the UK, 77 years old, and often bake my own bread, mainly for the convenience, better texture and taste. Also, because I know what's in it. Wholemeal is my favourite. I hate factory - made breads. Even when not too fresh, it makes super toasty. Dr Berg advises to avoid it but I LOVE it. Liked and subbed. Thanks 🙏 😊
Lillie, a little off-topic but curious. Do you ever drink coffee or caffeine? I keep going back and forth on that. By the way. I eat bread, but only my wifes homemade sourdough. It amazing. Only a few ingredients. Im about 80% carnivore. Enjoy your channel!
I don’t drink coffee because I don’t like the taste 😁 but I think it depends on how caffeine makes you feel. If you have negative side effects from having it, then I would pass. Though many people do fine with coffee and in fact, it makes them happy…and I think more joy can help with more health. Granted I think like with most things, it depends on the kind of coffee you’re having. A “coffee” from Starbucks that’s more like a milkshake with tons of added sugars and whipped cream on top, is not something I would have everyday. Rather if you can find an organic, non-moldy coffee (mold can be an issue with coffee) then I wouldn’t worry about it for one second. The coffee my husband buys is called Camano Island Coffee. Hope this helps!😊
I stopped buying yeast bread during lock down. When I went back to making my own quick breads (during lock-down) I figured out that the NON-organic yeast in bread was causing my big problems with yeast infections. I now don't miss the bread and rolls, I was buying at the stores. However, I used to make my own yeast breads, rolls, and pizzas until I got such a bad yeast infection in my skin that I had to get medical help. I stopped buying and using the yeast sold in our local stores. I have no idea where I may be able to buy organic yeast.
Since I've started carnivore I have not had any bread. I've made my own sourdough (starter is 20 years, it's fierce, lol) if I decide to have a bread treat it will be my own sourdough which is also organic flour, sea salt, filtered water. No gmo's. Thanks Lillie!!❤
That’s sounds great, but if you consume bread, even great bread, it’s keto not carnivore. A carnivore diet includes only animal products - it’s high fat, high protein, zero plant or fibre 😉
@@sophiesoulsister2222 I'm surprised you didn't decide to get rid of it after going Carnivore... Maybe you have other family members that still use it though? I'm not sure I could part with something that old, regardless.
I recently started baking bread. Awesome experience. "subscribe...like...bla.blah...It would mean a lot to me", that got me. Since it means a lot, I did. Whole food is the best!
I'm sorry, but that bread isn't 6 months old, even with the chemicals. Bread here also lasts 3 to 5 days, depending on the type. Some needs time be refrigerated or frozen.
I started making bread during COVID. I can make sourdough but I often make bread with flour, water , salt and also add sugar, oil or butter and yeast. Now I have to rethink!
When I think of all the poisons that are put all over high glucose, high carb, mono cropped, government funded wheat, even before it's harvested, it reminds me of the concern the true rulers have for common people
I found "clean" sourdough loaves there, but they cost $8. Aldi has clean sourdough loaves for much less, though I rarely buy bread. I mill my own organic wheat berries and make sourdough loaves. Cheaper, healthier, tastier, and it's a lot simpler than it sounds. No kneading really, just have to work it into your schedule.
I stopped eating grains a couple years ago, I've lost a lot of weight, but bread was a hard one to give up. When I get the urge, I make grainless breads such as egg white breads (which help when I miss sandwiches), almond flour breads (which come out more like corn bread or corn muffins), or breads where the main ingredient is peanut butter or pumpkin (which come out more hearty, more of a dessert bread like when I used to make cinnamon bread). I enjoy them enough, gives me that bit of satisfaction to have a slice of toast w/peanut butter w/my coffee, or a 'corn muffin' with my chili. But I don't feel like I can't stop eating them the way I get with flour breads. There are a lot of good grainless/flourless bread recipes on keto and low carb websites.
I make my own sourdough bread my 4th ingredient is honey. I only use Einkorn (ancient grain) flour It is a very simple process so don’t be scared off; there are many great how to vids on TH-cam. If you are new to sourdough bread making start off practicing on all purpose flour then switch to Einkorn (the stuff is pretty expensive).
Thanks so much for reaffirming what I've been seeing and experiencing with modern commercial bread. I have found a healthier bread which at least avoids seed oil, but still uses a 'mold inhibitor'; it's very expensive. Definitely the flour, olive oil, salt, water combo works very well for me, since I like flatter bread. You're doing a great service since people everywhere in the USA and Canada need to know this. Bravo! ✌☺
Preach!! You changed my life with the video, "If you feel like snacking between meals you aren;t eating enough protein"...my life is SO much better and healthier. Thank you Lillie. 😘
@ protein in red meat has fat…your muscles grow with protein, not fat, fat is the energy. More muscle burns more fat…I’m a powerlifter, I understand protein and muscle growth…
@@steelgranny9027 As said, fat makes you fuller (actually more satiated) and should always be much greater than the amount of protein for optimal health. Here is where I could say that I'm a cardiologist and studied dietician, but I won't.....
@ the difference in then vs now for me is carbs. It was a given that carbs were the go to energy source…to a degree they were, but without the necessary fat, I was eating too many carbs to fuel my workouts. I now know that fat would have been a better source, and I would have been lifting in a lighter weight class. There is so much misinformation out there, it’s tough to navigate. Lillie’s video of 30 grams of protein a meal did exactly what she said, the bonus was learning that fat is the best fuel. All I can say is, even at 74 my lifts are getting better and I’m losing weight. Thank you for your input.
@@steelgranny9027 I'm glad you have realized the truth. No carbs are ever essential. Absolutely all we need is animal fat and protein as well as good water and salt sources. Absolutely nothing else is actually needed; in fact, anything more is actually detrimental in many ways....
I bake my own bread since Covid. It’s so easy I make banana nut bread, blueberry muffins I make my own pancakes and waffles. I make my own blueberry syrup from mashed blueberries.
I eat a small amount of sprouted grain bread ever since I found I needed some carbs/starches in my diet to build muscle to my goals. I checked the ingredients of the brand I purchase to make sure there's no junk in there, and immediately found I had to freeze the bread because I don't eat it nearly fast enough so it gets inedibly hard in a couple days and moldy soon after, which actually reassures me. An added benefit is that freezing increases the resistant starch ratio.
Sprouted bread is all I have been eating after bromine was added to bread to replace iodine in bread. Most all breads are slow kill and will cause all types of illnesses.
@Robert-f2q8o For myself I rotate the bread with sprouted rice (GABA rice) and potatoes so that even the small amount of starches I am consuming comes from varying whole food sources. The variation also has the benefit of mixing well with different foods, like a baked potato with lots of butter to pair with a juicy steak, rice cooked with homemade chicken bone broth to pair wonderfully with grilled fish, and of course sprouted bread sandwiches of all kinds.
make my own sourdough, either rye with seeds, or 1/3 rye, 2/3 white flour, all flour Japan grown, I eat one thin slice a day with avocado on it with my breakfast, once in while will toast a slice with peanut butter for a snack, making bread is easy and quick
You know that these companies are going to fight him tooth and nail so I will amazed he gets anything done. High fructose corn syrup should be the first thing to go along with the FDA for allowing companies to add all the poison in our food.
Great video :) I do like me some avocado/runny egg toast from time to time, and when I do eat bread I eat Inked Organics Sourdough. It's 9 ingredients, but the cleanest I've found in a grocery store.
Let’s all just hope since Trump is now gonna be in office and he is appointing Robert Kennedy Junior maybe not to head the FDA but to look into it maybe we can get something done about all the poisons and chemicals and the processes that are killing us with our processed food What we are eating today is no longer actual food because it has been so processed and tampered with and genetically modified that is why we are so sick fat and unhealthy. We have got to get back to basics in this country.
Trump ( a morbidly obese person who is obsessed with fast food) is so easily swayed by money and flattery, all the big companies have to do is pay him and Trump will be pushing us to survive off Velveeta and Doritoes untill we die of heart attack. JFK Jr has no chance in the face of trump's greed.
@@Onewholovesrock Yes we have become quite aware of the power of big industry combined with corrupt politicians and it does appear daunting but now we have a president who is up for the fight and is backed by other powerful people who are also willing to fight. My guess is that there is an awful lot of the public who are aware of the sad state of what is being sold to us as food. If the big industries can’t sell their junk food and drugs they’ll have to pay attention. This has been happening to our food for 100 years and won’t be overthrown in a day or a year but our health and the health of our children and grandchildren is worth fighting for.
I love making my own Artisan no knead bread,only four ingredients, flour,water ,yeast and salt ,no sugar, and I also use chedder cheese ,raisins, walnuts
In the UK the sliced bread is made under the Chorleywood Bread Process. Some supermarkets make their own onsite bread, I am not saying that bread is made under the CWBP but making your own is the best , but you should still look at the ingredients in the flour.
You have to use yeast to make bread. Flour, water, salt, olive oil, yeast, and sugar to kick start the yeast depending on the kind of yeast used, and sugar caramelises to give a deep brown crust. If you don't use sugar then brush the bread just before putting in the oven with a milk and egg mix. Of course home made bread only lasts a couple of days, so baking is almost a daily job
I find my home baked bread lasts just fine in the freezer for a week or more, so I only need to bake once every 10 days or so. Giving people the idea that they'll need to bake every day or two is guaranteed to put them off.
I started making my own bread, and my kids love it. It has 5 ingredients because I use yeast, but it's way better than store-bought. Make America Healthy Again!
Proper bread - i.e. all the best bread -only requires four ingredients: Flour, water, yeast, salt. Sugar is completely unnecessary since the flour contains sufficient natural sugars to activate the yeast.
@alangeorgebarstow Ill have to try it without honey or sugar. I was always told that the yeast needs something to eat, hence the honey or sugar.
@@pyewacketkitty8404 I've been baking delicious and nutritious loaves for years without any sweetening agent. The biggest provider of flavour is time. I mix the ingredients one day (usually late afternoon) then I put it into a cool place, like the refrigerator, for a long overnight bulk fermentation (initial rising). In the morning I knock it back then move it to a warmer place (the oven with just its light on) for the second rising (the 'proving'). Having the water 'autolyse' with the flour overnight is the biggest factor in improving bread flavour. [Only the second rising is called the 'proving' since you are gaining proof that the yeast is still viable]. Hope this helps.
@alangeorgebarstow I don't make bread anymore but thinking of making some better bread for a family member. Do you use a loaf tin or a hot Dutch oven?
@@sharfalor4244 I have actually used both; however, for my standard loaf 'shape', I tend to form the dough into a ball, then place it on a lightly-buttered baking sheet. I place a tray with cold water on the oven bottom (for steam) and then make a slash in the top of the dough ball. I bake a standard overnight dough [500g strong white flour, 10g salt, 10g fresh yeast (or 5g dried), 280g water] in the oven at 240ºC [464ºF] for 25 minutes. Dutch ovens work well, as do loaf tins, but I personally prefer the shape of a large cob. Happy baking.
I am a baker and I make sourdough bread everyday the real original recipe salt flour and water.
The only day we don't have the bread is Tuesday because Mondays were closed and it takes over 24 hours for the bread to ferment and if you want to order it you have to place the order 2 days before.
The name of the bakery is Bella Palermo in Kenilworth NJ.
All the other bread is made fresh every day and we don't use preservatives in our breads
Are they or you using Flour that has been ground from whole grain with no additives?
Actually... grains.humm.... well... we probably shouldnt be consuming grains/grain products.. While it's not an immediate health issue for many, it's the long term effect it's having on our health. We're not designed to consume grains.. but hey.. trying to convince people of this is more effort than I'm willing to engage in.. But hey.. gobble it up if you think you need it.
Good bread is nowhere to be found in my part of the world so I just don't eat it anymore. I do have a bread machine but it can't do what you do. Your neighbors are lucky.
Good on you!
aren't you using bleached white flour?
@cyclopsvision6370 yes like I mentioned before we use regular process flour.
I make homemade bread….3 days max in the cupboard….freeze my loaves and take out as needed. Satisfying skill to learn and satisfying to make.
Here’s my grocery rule. If the product has more than 5 ingredients, put it back. Less is more. If it has any ingredients that you can’t pronounce or doesn’t sound like food, put it back. Read the back of labels, don’t be fooled by what it says on the front. If it contains sugars or seed oils, put it back.
It is interesting that I love basalmic vinaigrette. I cannot find any pre-bottled version which doesn't contain seed oils.
@@KaiPonte Primal kitchen makes a balsamic vinegarette with no seed oils. It's like 9 bucks for a small bottle. Probably cheaper to make it at the crib.
@@adim00lah good point! gonna start today. I don't really like vegetables but my beautiful young bride craves them. I just ate some leftover steak (with no salt) for breakfast
I love these simple and easy to remember tool!
@@KaiPonte it is easy to make. 2:1 oil:balsamico and a bit of dijon mustard and then wisk (fork will do)
In Bosnia we bake it daily.
Next day it's a brick.
Yes, wonderful! I was just in Bosnia a couple weeks ago. We had a wonderful time 🤩 we learned so much history in Saravejo and the tunnel of salvation
well, pretty sure a large part of that is how you store it. Any bread would brick if it is stored in a way where the moisture can evaporate and soft when stored in, say, plastic. One pet peeve of mine is that is tricky to store fresh bread in a way that keeps the crunchy crust and soft inside like it is when completely fresh.
As it should be.
@@FiliusFidelis Seal fresh bread in a plastic bag, and put it in the fridge. Can be reheated in oven for that crispy exterior and soft interior.
I make my own bread for my family 5 ingredients doesn't last for two days . We can't stand to eat the other stuff anymore it has no flavor.
I am a 72 year old man, way shown by my mother her way of making bread when I had to stand on a chair to "help" her knead. I just took a bowl out of the refrigerator after 48 hours, and it will be bread if a few hours. It is so easy to make, so why the fuss??? I know what is in my bread. Until a couple years ago I used flour from a local mill, but they were forced to shut down, alas. My bread lasts well for two days, then it is toast, literally! Plus, plus, I get to chose what type of bread I want for those few days. Freeze some, make sandwich rolls, Italian....., and the list goes on!
This is shocking! I live in the Netherlands, I don't eat bread because of the gluten, but my boyfriend does, and the Dutch bread is very molty after a couple of days. I hope the food in the U.S. is getting better soon. I listen to a lot of food podcastst and the ingrediënts in the U.S. are so different than in Europe. I'm glad you bring out the good information. Very helpful! :) Thnx
In the USA, the food and drug companies have corrupted the regulatory and safety agencies. So, our food is toxic and poisonous. They want to make us sick and need to continuously be on medication. They are profit driven. the regulatory agency, FDA informs the public to eat more of the list of unhealthy 'foods' as the healthy choice. And the actual healthiest foods to be unhealthy. ie. meat, eggs, milk, butter and cheese.
I make bread from scratch and it never molds that quick. But I live in a very dry environment. A sweetened Yeast bread molds in a week. Sourdough bread more or less just turns into solid bricks but rarely have I had it mold.
There is higher end bread in the US. The cheap stuff is mostly consumed by poorer people. Even in small towns in the US, there often are bakeries that offer bread.
On the other hand, in Japan, the grocery store bread is worse than the US and there are no bakeries in most small cities. So quality bread only exists in the very large cities.
The truth is Japan is the opposite of a bread culture, Europe is an extreme bread culture, and the US is somewhere in the middle.
Heinz Catchup have two standers, local and exported. EU have a restricted import standard.
But the amount of ingredients in bread is ridiculous here too, also the expensives.
I have hotdog buns and for an experimental thing , it’s in the pantry still after 7 months and soft with no mold .
I had to let go of the store bought bread. It was giving me skin issues and digestive problems. I do have bread in Europe or when I can find traditional sourdough that lasts a day like you said and that never bothers me. Great video! This is very helpful for people 👍
In the USA the wheat is hybrid and sprayed with glyphosate. If you get white it’s bleached with
Noxalone chemical that kill beta cells in pancreas that produce insulin. I gave up wheat. Daughter developed celiac. However you can get unbleached flour from Italy. They don’t use glyphosate and other bad things in their bread and pasta. Still getting carbs but a fermented bread would be nice occasionally.
Same with oats in the USA. And now FDA allows it to be double-sprayed during harvest with Round-Up as a desiccant. 1000x fold in concentration of digested glyphosate. Hence turning oats into the most toxic food in America.
You can buy unbleached flour in the US too. We buy ours from azure standard. Organize flour that hasn't been enriched, white ( unbleached but separated from the sheath) or whole wheat works. You can even buy ancient grains which do even better.
There are plenty sources of unhybridized wheat. However, the hybridization is truly the problem. Yes, the spray is a problem, but many farmers also do not spray.
-Kamut brand’s license required organic and no spraying of the ancient wheat Khorasan wheat
-Sonora is available from Arizona and New Mexico from
-The Navajo nation and Hayden Mills
-Turkey Red wheat from a variety of sources, its heirloom wheat
-Einkorn wheat from various Amish farms and jovial foods
-Breadtopia/Mockmill has various heirloom strains available including the above wheats.
-Bread Beckers is a good place to source some heirloom varieties
-4 t farms is an organic farm direct to consumer
-Pleasant Hill Grains also has a lot of good grains available.
-Grand Teton has Einkorn, Khorasan, Spelt and Elmer ancient variety-organic too.
Buy a grain mill and unleash the nutritional power house of bread with no processing, enrichment or bromation. Your wheat will last a long time if stored properly and milled on demand. Do not buy flour. You can have your bread and eat it too.
zostaliście opanowani przez hieny cmentarne
Glyphosate is a problem.is organic flour still sprayed with it?
When I was a young man my grandmother would come to our house at least once or twice a week and bake the most delicious bread. Had no preservative, but it didn't need them we gobbled it up in less that a week. One of my fondest memories of Ma, as we called her, was at our kitchen table kneading that bread and pinching the bubbles.
I’m soooo glad we got RFK in health 🙌🙌🙌🙌 I hope the changes can help the food industry in this country
I’ll definitely be paying attention 😊 hope you have a nutritious weekend Nisa!
@@LillieKane you too dear and thank you for your content 😉
So, he is now your health god??
@@charlesmyers3848nope- but 200% better then we’ve had in DECADES- which got us (85%) in the bad shape we’re in!! They’ve poisoned us!!
@@charlesmyers3848 health GOV don’t confuse GOd our creator pshh
I started down a path of grinding my wheat fresh and making sourdough with it. It’s the only bread I will eat 99.9% of the time. It does take time but for me it’s worth it. Thank you so much for your videos!
I do 100% stoneground whole wheat
Oh yes! Finally someone with some sense. It’s the only way to go. Saved my family as we have been really sick with a life threatening disease. This bread is analogy of salvation for the true bread that came down from heaven.
the problem in the USA is the wheat GMO…the USA hijacked wheat years ago and turned it into poison
How do you grind it yourself? And what do you grind, wheatberries?
I'm currently trying to avoid wheat, but before my latest dietary change I used to make bread. Here's how I did it. I would ferment some fruit (usually raisins) in water until bubbly. This takes a couple of days. Then I would substitute a cup of ferment for a cup of water in the bread recipe. I can't remember exactly but seems like it was a ratio of about 2 parts flour per 1 part fermented fruit water. And about a teaspoon of salt. Anyway, I'd mix that all together, cover it, and put it in the oven with only the oven light on, no heat, overnight. Next morning it was ready to form into a loaf for a second rise, which varied in time. Sometimes it took an hour, sometimes longer, sometimes less. Then bake it. It's a very natural bread, almost a sourdough. Very easy. You just have to allow time for it to ferment and rise. I would also refill my fermented fruit jar with distilled water, a few pieces of fresh fruit, and put it back in the fridge for next time. I love bread, and it's been kind of hard for me to give it up. Store-bought bread is definitely not for me at all.
Oh, and store this bread in the fridge or slice it and freeze it. It will go bad quickly otherwise.
Edit: I think it's more like 3 parts dry ingredients to 1 part liquid. You just have to work with it and add more flour at little at a time until you get the consistency you want for your dough.
I I have been making my own bread for five months. It wasn’t originally about all of the bad ingredients I knew that looked in store bread, but I just didn’t like the taste. I have a KitchenAid mixer and I make it twice a week. I start a batch on a Tuesday and they let it sit usually I bake that one on Thursday. It is it is not require a lot of time to make the actual job it’s just waiting time. And it’s always terrific when you put it in and out of it hard list of what kind I making and you smell it all over the house for several hours. Making plain white bread should be boring but it’s so much better than anything I have bought in any store. And then there were so many other kinds of bread you can make and I do Satisfied and so many levels. We’re not talking more than about 30 minutes each time I start putting bread together and right now I know what I am doing and what I feel like making. I am so glad I found this video. And yes I subscribed.
I bought a bread machine and a bag of almond flour. It took me two years to completely eliminate wheat. I found a ravioli made from cassava flour and no seed oils. Oh yeah, replacing seed oils took another year. The journey to health can be recapped this way. White rice to brown rice to black rice to wild rice (which is not rice but grass) Substitute all the food items you can this way folks. Eventually we'll all get well. If it doesn't sell, they can't make money, and you can be part of the move to rehab our food industry. $ are a problem, Time is a problem. You are intelligent and creative. You can solve those problems one at a time.
Good job chging your diet- not ez! Rethink the brown rice bc Civilizations have eaten white rice as a foundational food for millenia. Why would that be? The FDA center for Food Safety & Applied Science found : "average concentrations of inorganic arsenic are 92 ppb in white rice, 154 ppb in brown rice, 104 ppb in infants’ dry white rice cereal, and 119 ppb in infants’ dry-brown rice cereal. The data demonstrated that inorganic arsenic concentration is 1.5 times higher in brown rice than in white rice." Maybe the ancient Asians knew this. California & Asian grown rice have lower amts.
Carnivore for 1.5 years now and I definitely miss a lot of the foods I used to eat but 85 pounds lighter, no issues with blood sugar anymore, no issues with blood pressure and I realize I don't miss it THAT much. 60 years old, 33" waist, 180 pounds and feel better than I have in 20 years.
Good job . I'm 64 and still lift weights. I wanted to shed a little weight to see my abs again and lost just over 30 pounds now 5'10" 173 . I haven't had bread in over 2 years .... Absolutely no breads or cereal,cake, cookies, donuts and other things. I never was into fruit or vegetables. Not 100 percent carnivore, but as close as I'll ever be.
@Musicman-y7v Awesome, not sure if you eat them or not but seed oils are worse for you than even sugar. I use nothing but butter, bacon grease, tallow or ghee.
@@brazil7028 I only use butter, if I said I'm almost 100 percent carnivore,why would I use seed oil.
@Musicman-y7v That's great, which is why I said I don't know if you do or not 🤗
Its a no brainer to not eat seed oils. Theres no carnivores out their cooking their steaks in engine lubricant, i assure you.
I mill grain my own grain to make flour and bake my bread with freshly milled flour. Oh! The flavor! And it is easy to do!
I want to start milling my own flour
So make us all jealous
I started milling my own flour to make my own bread also about nine months ago. Not only does it taste great, but I don’t experience the weight gain, headaches, skin or digestive issues that I experienced with eating bread products made from store bought flour. The chemicals put into commercial bread products are not good, but the other issue is that the wheat germ and bran is removed from the flour to extend its shelf life, but all of the vitamins and minerals are in the germ and bran. So, they have depleted our flour of its nutrition.
Einkorn wheat is the oldest wheat we have, and its gluten is of a different type that most can tolerate.
As long as it's not sprayed with glyphosate 🤷
I just discovered Aldi has a 3 ingredient only sourdough loaf 🥖 ! You need to look at the ingredient list on the back to be sure because they have a few other loaves that say 3 ingredients but on the back it has other added ingredients. This particular one they’ve been out of the past few weeks in my area..hopefully they’ll get it back in soon!
Yes and th best part is it molds within 3-5 days! That’s how you know it’s good
When I want to eat bread I only buy Cuban bread made fresh daily at a corner store by my house. Flour, water, yeast and lard. Best bread ever !!!!
🍞😋
Nice!
Gotta have some of that bread for my Cuba sandwich!
Be aware that many commercial loaves labelled sourdough, but many are 'semi-sourdough' with a small amount of sourdough starter, boosted with bread yeast (Sacchromyces cerevisiae)
As a celiac i support your message on Gluten, thank you!
Typically when 'glutened' it takes 10-14days to get out of system, people who are unaware they have gluten sensitivity are basically topping them selves up for failure at least once a day which lasts that 10-14days and they will never break that cycle unless they are aware of it. Good luck
Thank you for the info, didn't realise it took so long to purge it. Reckon it's probably linked to my gut and swollen lips issue. Takes ages to calm once it hits
Try Ezekiel bread, need to check in the freezer isle at you local grocery store
Local bakery locally sourced ingredients
Make your own
Severely cutting my bread intake has been part of how my IBS and gas is in remission! Feel so much better.
I cut out most carbs of any kind. Mostly just eat eggs and chicken thighs. But I don't feel anything better, even my glucose stays high around 250 and have cancer but it's not getting worse or better but it's still there.
I have found the Cauliflower rounds from Trader Joe’s do not raise my blood sugar. I use them to make cheeseburgers, mini pizzas or breakfast sandwiches. They also now have Almond flour tortillas, they do contain tapioca starch, so it can raise your blood sugar, but just eating 1-2 occasionally is ok.
@@alexaad1712 yes the shells are very good I purchased those myself and they're very reasonable also
The probiotic in the 3 ingredient bread has saved my gut. After one year of baking my own, my gut is almost perfect. I survived C-diff. The bread gave me my life back.
Id love to know how you make it. I tried to make sourdough but it didn’t rise nicely so I gave up
@tammcphail1995 it's No Knead Bread. Same recipe everywhere on line. 3c flour; 12oz warm water 105f not too hot. 2tsp salt; 2tsp Active Dry Yeast. You can find the very easy instructions. You don't knead it. Mix and cover. Several hours or overnight. It fermented and expands itself slowly. Shape into a ball or loaf, on to parchment paper, and let rise again. Lift with the paper into your Dutch oven or loaf pan to preheated oven. Good luck!
I’ve been baking my own bread for about 7 months. Hubby and I cut out sugar, seed oils and most preservatives. I use unbleached bread flour and yeast and sometimes a little milk or an egg, depending on recipe. I do use a little raw honey too. ( Can’t make that jump to sourdough.) I know it’s still US wheat flour so not that healthy, but it’s a start. It will last 3 days tops, if you just use it for toast the third day. 😊
Yes, toast, French toast, bread/tomato salad, bread pudding, croutons, to use up stale bread or freeze and use as needed, it thaws quickly.
No one ever told me that fermented bread solves the gluten and diabetic issues. Thank you! I do bake bread with yeast, but will try the fermentation process.
I not only started making my own bread but I’ve designed and made a beautiful 2 piece wood bread cutting guide with two thickness options. I sell them for 25.00 bucks here in Arkansas.
Ezekiel bread is the healthiest bread we have in america as of right now.
Only one I’ll eat
At least you have that choice in the US, try being in Japan, the bread situation is dire here.
@linuxman7777 yeah, the only other way to get bread without a bunch of fillers, additives or chemicals here in America would be to source clean ingredients and make it yourself, but nobody does that here and Ezekiel bread is the healthiest bread we have here, but it's still not perfect. I'm not sure what's going on in Japan with bread cause. I don't live there, but our food supply here in America. It's extremely toxic and full of chemicals, additives, fillers, and dyes artificial sweeteners.But it sounds like you're going through the same issue in japan.
@@_LAND_OF_THE_FREE_ However bad it is in the US, it is worse in Japan. I am American and I spend half my year in the US and half in Japan, and the food in Japan is filled with even worse additives. Trans fats are still allowed in Japan, and several food dyes are banned in the US and allowed in Japan.
People in Japan are skinnier because they eat less and excersize more, portions are smaller, and less sugar is consumed. But when it comes to chemicals in food, it is horrible in Japan. Just look at most Japanese Candies, Pastries, and other snack foods.
When it comes to Pesticides I recently learned how much worse Japan is when it comes to pesticide use compared to the US and Europe.
If you are in Japan, stick to the basics like sashimi, or soba. As things like the Matcha Cakes, Fried foods or Character branded snacks are truly awful for you.
"Give us this day our daily bread".
Yes, bread has been the "staff of life" for every culture on the earth for millenia. We just have to insist on healthy bread if we buy it or make our own with organic, no pesticide flours. Bagels use a high gluten flour, I suspect gluten is being vilified when the real problem is pesticides, go, etc.
My wife used to make bread with organic flour in a bread machine. I took some to my hunting camp. When my friend and I left the camp on sunday we left our bread on the table in plastic bags. His was store bought, mine was the home made bread. We came back next friday night. My home made bread was completely covered with a white greenish mold or fungus, it just looked like it had frosting on it. The other bread of course looked liked it just came from the store.
This was 20 years ago, we haven't eaten bread for many years now.
As a physician, I love your video. I see people getting well from your advice concerning reducing and eliminating bread from their lives. What do you suggest as a replacement? Which is a common question from my patients. Dark rye flatbread seems satisfying to many.
I am from the United Kingdom and I find bread easy to overeat no matter the type of bread I would just crave I am on an animal based diet and I have not had bread for weeks and I feel a lot better
There’s no good bread in the UK. Make your own, get a grain mill and buy the berries and mill them. You’ll might feel even better. Bread was the best medicine I’ve ever had.
@@StripedCheeseBreadTHere is plenty of good bread in the UK. You just need to ignore the chain bakeries and supermarkets.
You must have very soggy, odd-looking bread if you make it out of berries. Here it is made from grain.
@ the actual wheat grains are called wheat berries on the market. Makes the best bread. Hopefully you can find a bakery that mills their own wheat and uses 100% freshly milled flour.
@StripedCheeseBread Please look up the botanical difinition of 'berry'. A wheat plant, by drfinition, cannot produce berries. The whole wheat, grain, or kernel, may well be known as a berry in _your_ market, wherever that may be, but it is not known as a 'berry' botanically, in English, or in any one of several other important, widely spoken languages.
@ it says quite a lot of different stuff of what it means
GMO/ROUNDUP!!
I make my own for years every since they changed the ingredients 😢
Good for you! I’m thinking it’s not too hard to make? I haven’t tried it before but based on what I was seeing online, it doesn’t look like it’s too challenging?
@@LillieKaneLearning curve, like everything else. Home made sourdough is so much better than supermarket stuff. If you just want yeast bread, get a bread machine. Put in ingredients you want, push buttons, few hours later you have hot, fresh bread 😄
@@LillieKanei mill whole grain wheat and use kefir to start my sour dough. I love the sourdough bread over yeast breads just because its easier to cut thin and not so crumbly. But it does firm up the longer it is in the fridge. But hub and I like it that way too 👍🏻
I recommend a bread maker for those who don't want to labor at it. We live in high altitude and still comes out great! Wheat, rye, you have many choices.
I'm not sure when it happened; a year or two I guess. But I noticed I would have toast and it didn't fill me up like it used to. Like, it was basically a vehicle for butter or whatever. I would be immediately hungry. I thought it was just me. I don't generally eat a lotta bread, so there are times I just crave it. I tried to get bakery bread (store bakery), and it came with giant holes in it, so I decided to try, again, to make my own bread. I found a super easy recipe, thank God, and I'm back to being full after toast! Ta da!😁
I like baking beer bread! Just 3 Cups of All purpose flour , 3 Tablespoons of sugar, 1 tsp of salt, 3 tsp baking powder and one 12oz Regular beer at room temp. Heat oven to 350F. mix dry ingredients in bowl then slowly add in beer. Don't over stir as batter will be lumpy. Dump in ungreased bread pan, smooth top and drizzle on melted butter if you wish and bake for 45 to 50 min. You can use any type beer although I wouldn't do light. Honey beer is good and I've even tasted a tad of cherry with a Cherry Wheat beer.
Yes, easy bread to make. Toasts up nice and crunchy.
No salt added?
@@BH-gr2ds You can use self rising flour instead, then no salt or baking powder required. But with All Purpose, 1 tsp salt & 3 tsp of baking powder.
@pinkfreud62 thanks! Sounds delicious!
And SUGAR. Here in Canada our bread actually tastes sweet, even the “healthy “ labeled breads. I actually noticed a difference in sweetness between one purchase and the next. I bake my own sourdough bread nowadays. It stays fresh for about 5 days on the counter.
I think it really depends on the bread. And the amount of preservatives matter. Unfortunately, we have no actual visibility into which ones are completely "safe" unless we test them or make our own
I also believed that in ancient times people ate bread consisting only of natural ingredients such as flour, water and salt. But today I learned that earlier rye crops, and to a lesser extent wheat, were severely affected by ergot fungus in rainy years. People who ate such bread could see hallucinations and get very sick. Now they have almost defeated ergot, but now they began to put all kinds of chemicals in bread.
They put all kinds of chemicals on the wheat.
Good video. I stopped eating any bread - and most carbs - a few years ago. I feel so much better. My wife gave up gluten recently and her joints are feeling better.
Exactly why I make our own sourdough bread! Though it is kept in the freezer and we will occasionally enjoy a piece soaked in egg for french toast.
For everyone reading this, finding the banned book called “the hidden herbs” by anette ray should be your top priority
read the book the hidden persuaders by vance packard....
Hi do you know where I can purchase it? I can't find it anywhere. TIA.
@@jfdomega7938 The Hidden Persuaders by Vance Packard ...google it
I get bread from a local bakery. It's freshly baked and will mold in about a week. It's a little more expensive but it's worth it. They sell it by the 1/2 loaf which is a nice option
Thank you for all your help ❤️🤗👍
Lillie, I love you for talking about this. I already know this but it's important information that is not common knowledge yet. I will say to check out the bakery section in your grocery store because they do offer a few brands that undergo the old fashioned fermentation process, like real sourdough. So we don't HAVE to give up bread but still, I'm definitely more conscious of how much I eat.
Btw, your work set up looks perfect.
Make your own bread...it's fast and easy. 2 cups Red Mill 100% stone ground whole wheat flour, 7g active dry yeast, 1tbsp salt, 1 tsp raw cane sugar, and 1.5 cups warm water in a Kitchen Aid mixer with hook, let it run several minutes until kneaded, put in olive oiled bowl, cover with damp towel and proof in oven 1 hour. Punch down, remove from bowl, knead with a bit of flour put in olive oiled loaf pan, cover again and proof in oven until it rises over the top. Turn oven on to 375 and bake 45 minutes. remove from pan and let cool 15 min on wire rack and cut your bread as needed, do not precut slices.
😎👍
Why do you think you need bread in your diet?
@@DangerZone-w6y Who said anything about needing?
@@DangerZone-w6y I never said that.
This is what i do
Lillie, I don't kow whether is was the lighting, the make-up or the outfit but you suddenly looked so much nicer and easier to watch at 10:18 in this video.
Also thanks for the advice about the junk they put into food in America. I'm in Asia - but I will look carefully at ingredient lists.
Good morning SUNSHINE, always like the information you put out!!😊😊😊
Whooo hooo! Thanks Richard, you’re the best 😊
There are some brands at Whole Foods that use very basic ingredients and I even get organic sprouted bread, which I love.
Came back to say that was was an excellent video 💯 I should have waited till you got finished. You talk my type of talk!! (In a pinch)A good sourdough is also good provided it’s organic thank you for this ❤
Thank you for taking the time to write an uplifting and encouraging message. I hope you have a wonderful day!😊
@@LillieKane you’re very welcome 🥰
I'm glad you showed up this morning cuz I've been thinking about that the bread is weird not only that it doesn't spoil or dry out it's a smaller slice and thinner
Everything has shrunken
Thank you for your videos. You are an inspiration.
I grew up with homemade whole wheat bread that my mom made with wheat she ground at home. It was okay, but a very crumbly crumb. It was either that or the sourdough my step-dad ate. For years I refused to even eat sourdough, but now that I'm older, I've rediscovered it and I try to get it whenever I can. Only like, 5 ingredients. I also get bread from a local bakery if I want sweet French bread. 😊
Most large grocery stores in th US have in store backeries that make simple ingrdient Italian bread with no preservatives or chemicals. Keep it in your freezer and take out only what you need each day. Lasts for weeks or until it is gone.
I make my own bread, most breads in Australia have seed oils in them. There are a select few brands that IGA and some health food stores sell that are healthy with olive oil, salt yeast and flour as the ingredients.
Make your own. Grind your own grain.
Hi Lillie. I am in the UK, 77 years old, and often bake my own bread, mainly for the convenience, better texture and taste. Also, because I know what's in it. Wholemeal is my favourite. I hate factory - made breads. Even when not too fresh, it makes super toasty. Dr Berg advises to avoid it but I LOVE it. Liked and subbed. Thanks 🙏 😊
Lillie, a little off-topic but curious. Do you ever drink coffee or caffeine? I keep going back and forth on that.
By the way. I eat bread, but only my wifes homemade sourdough. It amazing. Only a few ingredients. Im about 80% carnivore.
Enjoy your channel!
I don’t drink coffee because I don’t like the taste 😁 but I think it depends on how caffeine makes you feel. If you have negative side effects from having it, then I would pass. Though many people do fine with coffee and in fact, it makes them happy…and I think more joy can help with more health. Granted I think like with most things, it depends on the kind of coffee you’re having. A “coffee” from Starbucks that’s more like a milkshake with tons of added sugars and whipped cream on top, is not something I would have everyday. Rather if you can find an organic, non-moldy coffee (mold can be an issue with coffee) then I wouldn’t worry about it for one second. The coffee my husband buys is called Camano Island Coffee. Hope this helps!😊
@@LillieKane thank you
I stopped buying yeast bread during lock down. When I went back to making my own quick breads (during lock-down) I figured out that the NON-organic yeast in bread was causing my big problems with yeast infections. I now don't miss the bread and rolls, I was buying at the stores. However, I used to make my own yeast breads, rolls, and pizzas until I got such a bad yeast infection in my skin that I had to get medical help. I stopped buying and using the yeast sold in our local stores. I have no idea where I may be able to buy organic yeast.
Since I've started carnivore I have not had any bread. I've made my own sourdough (starter is 20 years, it's fierce, lol) if I decide to have a bread treat it will be my own sourdough which is also organic flour, sea salt, filtered water. No gmo's. Thanks Lillie!!❤
That’s sounds great, but if you consume bread, even great bread, it’s keto not carnivore. A carnivore diet includes only animal products - it’s high fat, high protein, zero plant or fibre 😉
@Desertflower743 yep!
Damn, 20 years old, that's incredible. Even on carnivore you're still keeping it alive, that's great!
@AlvinKazu hahahaha. Thanks!! Lol
@@sophiesoulsister2222 I'm surprised you didn't decide to get rid of it after going Carnivore... Maybe you have other family members that still use it though? I'm not sure I could part with something that old, regardless.
I recently started baking bread. Awesome experience. "subscribe...like...bla.blah...It would mean a lot to me", that got me. Since it means a lot, I did. Whole food is the best!
That's messed up. Bread in my country keeps 3 to 5 days only and moulds
Totally. Its the wild Wild West in America
I'm sorry, but that bread isn't 6 months old, even with the chemicals. Bread here also lasts 3 to 5 days, depending on the type. Some needs time be refrigerated or frozen.
I started making bread during COVID. I can make sourdough but I often make bread with flour, water , salt and also add sugar, oil or butter and yeast. Now I have to rethink!
When I think of all the poisons that are put all over high glucose, high carb, mono cropped, government funded wheat, even before it's harvested, it reminds me of the concern the true rulers have for common people
Option 4. (Simply kneads) order online. Option 5. Meijer has an organic bakery bread with only 3 ingredients.
I found "clean" sourdough loaves there, but they cost $8. Aldi has clean sourdough loaves for much less, though I rarely buy bread. I mill my own organic wheat berries and make sourdough loaves. Cheaper, healthier, tastier, and it's a lot simpler than it sounds. No kneading really, just have to work it into your schedule.
@hopingmomma6006 good idea, making your own. Thanks for the aldis tip too.
Ive completely stopped eating bread
I stopped eating grains a couple years ago, I've lost a lot of weight, but bread was a hard one to give up. When I get the urge, I make grainless breads such as egg white breads (which help when I miss sandwiches), almond flour breads (which come out more like corn bread or corn muffins), or breads where the main ingredient is peanut butter or pumpkin (which come out more hearty, more of a dessert bread like when I used to make cinnamon bread). I enjoy them enough, gives me that bit of satisfaction to have a slice of toast w/peanut butter w/my coffee, or a 'corn muffin' with my chili. But I don't feel like I can't stop eating them the way I get with flour breads.
There are a lot of good grainless/flourless bread recipes on keto and low carb websites.
Check out Ezekiel bread in the frozen food section. Very clean ingredients.
Doesn't even taste bad either imo
@@juanesparza265 I agree, I really like it. A little pricey but worth it.
Good ingedients but tastes like cardboard
@@chadleatherby3309 I like it but I'm European and we like hard and crusty bread.
I make my own sourdough bread my 4th ingredient is honey. I only use Einkorn (ancient grain) flour It is a very simple process so don’t be scared off; there are many great how to vids on TH-cam. If you are new to sourdough bread making start off practicing on all purpose flour then switch to Einkorn (the stuff is pretty expensive).
2:04 The single biggest contributor to happiness, I believe is Luke 4:4.
Thanks so much for reaffirming what I've been seeing and experiencing with modern commercial bread. I have found a healthier bread which at least avoids seed oil, but still uses a 'mold inhibitor'; it's very expensive. Definitely the flour, olive oil, salt, water combo works very well for me, since I like flatter bread. You're doing a great service since people everywhere in the USA and Canada need to know this. Bravo! ✌☺
Preach!! You changed my life with the video, "If you feel like snacking between meals you aren;t eating enough protein"...my life is SO much better and healthier. Thank you Lillie. 😘
You need more animal fat, actually, to be healthy, but protein.....
@ protein in red meat has fat…your muscles grow with protein, not fat, fat is the energy. More muscle burns more fat…I’m a powerlifter, I understand protein and muscle growth…
@@steelgranny9027 As said, fat makes you fuller (actually more satiated) and should always be much greater than the amount of protein for optimal health. Here is where I could say that I'm a cardiologist and studied dietician, but I won't.....
@ the difference in then vs now for me is carbs. It was a given that carbs were the go to energy source…to a degree they were, but without the necessary fat, I was eating too many carbs to fuel my workouts. I now know that fat would have been a better source, and I would have been lifting in a lighter weight class. There is so much misinformation out there, it’s tough to navigate. Lillie’s video of 30 grams of protein a meal did exactly what she said, the bonus was learning that fat is the best fuel. All I can say is, even at 74 my lifts are getting better and I’m losing weight. Thank you for your input.
@@steelgranny9027 I'm glad you have realized the truth. No carbs are ever essential. Absolutely all we need is animal fat and protein as well as good water and salt sources. Absolutely nothing else is actually needed; in fact, anything more is actually detrimental in many ways....
I bake my own bread since Covid. It’s so easy I make banana nut bread, blueberry muffins I make my own pancakes and waffles. I make my own blueberry syrup from mashed blueberries.
I eat a small amount of sprouted grain bread ever since I found I needed some carbs/starches in my diet to build muscle to my goals.
I checked the ingredients of the brand I purchase to make sure there's no junk in there, and immediately found I had to freeze the bread because I don't eat it nearly fast enough so it gets inedibly hard in a couple days and moldy soon after, which actually reassures me.
An added benefit is that freezing increases the resistant starch ratio.
Sprouted bread is all I have been eating after bromine was added to bread to replace iodine in bread. Most all breads are slow kill and will cause all types of illnesses.
@Robert-f2q8o For myself I rotate the bread with sprouted rice (GABA rice) and potatoes so that even the small amount of starches I am consuming comes from varying whole food sources.
The variation also has the benefit of mixing well with different foods, like a baked potato with lots of butter to pair with a juicy steak, rice cooked with homemade chicken bone broth to pair wonderfully with grilled fish, and of course sprouted bread sandwiches of all kinds.
I just started making bread over the past year. It takes practice and time, but it is worth it.
My husband has been making his own bread since the pandemic. I make sure he uses organic flour.
You still have to be careful with organic products because some ingredients maybe organic but not good for you like sugar.
Aldi sells a sourdough and an Italian bread, they only contain 3 or 4 ingredients ( Flour, water, yeast, salt) . They are around $4 or so for a loaf.
And you would think that only using just a few ingredients it would be cheaper than the bad bread.
Ezekiel bread will spoil in the fridge
make my own sourdough, either rye with seeds, or 1/3 rye, 2/3 white flour, all flour Japan grown, I eat one thin slice a day with avocado on it with my breakfast, once in while will toast a slice with peanut butter for a snack, making bread is easy and quick
Hoping that these chemicals will be removed, due to the actions RFK will take to make our food healthy again.
RFK jr being part of Trump's new administration is going to be one of the best things to ever happen to America. Make America Healthy Again!
You know that these companies are going to fight him tooth and nail so I will amazed he gets anything done. High fructose corn syrup should be the first thing to go along with the FDA for allowing companies to add all the poison in our food.
The sprayed food items should be the first to go. I hate that everything is sprayed@@markdossett9100
Great video :) I do like me some avocado/runny egg toast from time to time, and when I do eat bread I eat Inked Organics Sourdough. It's 9 ingredients, but the cleanest I've found in a grocery store.
Make bread healthy again
Heck yes!🙌🏼
Kennedy will take care of that.
Don't eat bread, it's even healthier.
Smell it! I noticed that bread when it goes bad even if it doesn't mold we'll pick up a very vinegary-esque type of smell
I'm a subscriber!!!!
Hey Ed! Hope you have a wonderful weekend 😊
@LillieKane you too!
this is why I bake my own, easy recipe, flour, yeast, salt and water, olive oil if I want a "softer" texture
1:46 Stop playing with your food or food-like facsimile.
Haha 😅😆
As someone from the U.K. I smile all the way while watching these American video's about food!
Let’s all just hope since Trump is now gonna be in office and he is appointing Robert Kennedy Junior maybe not to head the FDA but to look into it maybe we can get something done about all the poisons and chemicals and the processes that are killing us with our processed food What we are eating today is no longer actual food because it has been so processed and tampered with and genetically modified that is why we are so sick fat and unhealthy. We have got to get back to basics in this country.
Hopefully. But remember this. Big food and big pharmaceutical are much more powerful than the President.
Trump ( a morbidly obese person who is obsessed with fast food) is so easily swayed by money and flattery, all the big companies have to do is pay him and Trump will be pushing us to survive off Velveeta and Doritoes untill we die of heart attack. JFK Jr has no chance in the face of trump's greed.
@@Onewholovesrock Yes we have become quite aware of the power of big industry combined with corrupt politicians and it does appear daunting but now we have a president who is up for the fight and is backed by other powerful people who are also willing to fight. My guess is that there is an awful lot of the public who are aware of the sad state of what is being sold to us as food. If the big industries can’t sell their junk food and drugs they’ll have to pay attention. This has been happening to our food for 100 years and won’t be overthrown in a day or a year but our health and the health of our children and grandchildren is worth fighting for.
I make my own bread . Flour yeast water a little olive oil and salt. Beautiful.
I hope Trump does something about the poison in our food supply😊
The in store baked bread at Walmart is basic - it will mold in 4 days and go stiff - its $1.00 a loaf
I love making my own Artisan no knead bread,only four ingredients, flour,water ,yeast and salt ,no sugar, and I also use chedder cheese ,raisins, walnuts
In the UK the sliced bread is made under the Chorleywood Bread Process. Some supermarkets make their own onsite bread, I am not saying that bread is made under the CWBP but making your own is the best , but you should still look at the ingredients in the flour.
To help me overcome eating bread, I ate sprouted wheat tortillas. Amazing flavor and satisfying.
You have to use yeast to make bread. Flour, water, salt, olive oil, yeast, and sugar to kick start the yeast depending on the kind of yeast used, and sugar caramelises to give a deep brown crust. If you don't use sugar then brush the bread just before putting in the oven with a milk and egg mix. Of course home made bread only lasts a couple of days, so baking is almost a daily job
I find my home baked bread lasts just fine in the freezer for a week or more, so I only need to bake once every 10 days or so. Giving people the idea that they'll need to bake every day or two is guaranteed to put them off.
Also after the war us agribusiness spiked the amount of gluten in the wheat to up to 5x the non modified original strain.
Your awesome. Thanks for supporting this subject. I hope RFK JR can fix are food crisis.