You are brilliant. I am a retired scientist and understand you 100🌺 for those who do not understand you or have no chemistry background then I suggest they play your video at a slower rate and take notes and just google the words that are not understood.
I always thought this was excellent bread. For the first time I bought a loaf for almost 8$ Ezekial low sodium sprouted bread. No visible sprouts, spongy texture, and dull bland taste. Aldi's sprouted low sodium bread is far superior. Wish there was an Aldi store nearby.
@@kathleenmarsters511thank you. I did not know Aldi had a sprouted bread yet. I will look for it and see what's in it. I bake but sometimes in a pinch we get Aldi bread as their bread has been the best tasting and least harmful and affordable. 💕
Flour made from freshly milled grain that still has its bran and germ and used within 3 days (before oxidation destroys its nutrients) is the healthiest. The bran and germ contains almost all of the vitamins, minerals and other nutrients in the whole grain. Vitamin E, multiple B vitamins, folate and iron are just four of over 30 nutrients present in whole grain.
@@Amougsus69It IS! As strange as it sounds, even freshly ground wheat is sweet, as opposed to preground whole wheat flour from a bag we can buy from a store! We bought a high speed blender, a Vitamix, years ago. We decided to make zucchini pancakes with the usual surfeit of zucchini. Experimenting with the new machine, grinding a handful of wheat kernels, we tasted the flour and were surprised how flavorful it was. So freshness actually tastes better.
WOW!!! I didn't see you breath once! This is the first video of yours I have viewed, and I subscribed and gave it a thumbs up! Excellent info, thank you.
The flour I buy is Wheat Montana, an unbleached non GMO flour. In addition I have different grains purchased from Azure Standard which I grind for making bread.
Amazing content ❤ Thank you for this video and all the scientific explanations. Never get to see content of this standard with cutting edge science. Many thanks for your intellectual generosity.
Insulin response is key to health. We have a insulin resistance epidemic in the US. It is the driver for all metabolic disorders. I personally gave up bread and sugar. It's addicting and hard to quit. And easy to slip into it again especially during the holidays.
I really enjoy and appreciate your videos. I grind all my own flour at home using combinations of hard red wheat, hard white wheat, kamut, spelt, rye, and Einkorn berries… all organic. I also use all these different berries cooked whole as a rice substitute… a trick I learned from you. The taste of my long fermented sourdough whole grain bread is incomparable to any store bought bread. The nutritional value of all wheats, ancient grain or modern, declines rapidly within minutes of milling. How little nutrition must be left in packaged flours that sit on a grocery shelf for months. For holidays, or special celebrations, I do sift off some of the bran to make a softer roll or cinnamon bun. Even these treats are better than the usual alternatives. It doesn’t take long for the palate to prefer the exceptional taste and aroma of freshly ground wheat. When I do eat bread, I choose to eat the best bread. I totally agree with your assessment about nutrient rich fruits and vegetables. We follow the Zoe Project recommendations of consuming at least 30 different plants every week.
This is unbelievably helpful. I thought I knew my flours and their health grades, but I was totally wrong about coconut flour (which I never use anyway) and arrowroot flour (which I used to use but stopped). Thank you, Dr. Liu!
i use Mary's test kitchen keto bread recipes. basically its oat fiber powder (not oat flour), ground flax seed into a flour that i make with my vitamix, and vital wheat gluten powder. very good ingredients, no chemicals.
I use Einkorn flour (low gluten, unbleached, unprompted, & the only wheat never hybridized) organic nonGMO, and I usually add almond flour with it! This is the unadulterated flour that I ate (in the 1950s) before the GMOs got a hold of it.
Very informative, I love bread, my wife makes pretty good bread, some made with oats and some with other whole grains, I think I overeat bread anyway. Also I buy Ezequiel bread, which I stopped for a while, but I came back to it. My wife uses a lot of chickpeas for a lot of things, including bread and pancakes. I love lentils pancakes, but they have to be warm just out the griddle. I think we do pretty good, but listening to this, I realize that we have room for improvement. One thing we eat is organic dark chocolate, I didn’t know about the heavy metal content, something that got me thinking. Lots of great info here, thank you for sharing.
I use a combo of groats, pot barley and spelt along with walnuts, ground flax, nutritional yeast, one medjool date, and berries. pre-soaking the grains and nuts overnight. My only use of bread or bread products now is a slice of sprouted whole grain bread with a soft boiled egg in the evening, or maybe, just some peanut butter. The reason I made my dietary changes back in January was the self realization that A.) I was eating a lot of sugar. B.) I was eating lots of cereal, bread, and pasta. C.) I was getting hungry and shaky a lot. I wasn't overweight. I didn't have high blood pressure. I was experiencing glucose spikes and didn't know anything about it after 75 yrs.
@@fightlikabrave finally, the fda came out with more reasonable guidlines. 1st changes in 30 yrs. amen. (I'm still primarily plant based. some butter, some sardines, some eggs.) very small part of my diet)
Very informative video. I recently found I have a sensitivity to gliadin but not gluten. I love bread and prefer whole wheat. I have been doing some research into different flours. This began because my husband and I both had less problems with our bowels while living in Switzerland. I found what you were saying they didn’t have the GMO’s that U.S. FLOURS. I am looking at the ancient grain flour einkorn most people have fewer problems with it. Also, I’ve seen information that sourdough removes the gliadin from the mix. I would love your opinion on this.
Freshly ground wheat and rye and khorasan is very healthy, and easy to digest. Many more nutrients than store bought bread or flour alone. I watch Sue Becker on YT.
I would assume the flour without glyphosate would be the only choice. Good luck finding it. And yes, most “organic” and “gmo free” brands also contain it.
The nice thing about these informative videos is being able to rewind the parts we don't get! I don't want people to just tell me their opinion, I want to be able to form my own.
@@grovermartin6874 Hi, there is a lot of info provided here. Clearly the presentation is different than other types of videos I agree, going back to review something missed does nothing but help every one.
I mill my own organic rye berries and make 100% rye bread -- with a little added molasses or honey, salt and a rye sourdough starter. Soon I will be trying making it with some caraway seeds added, which I think will taste good. It is VERY different than making bread from other types of wheat. It reminds me of being a kid and making mud pies when I am kneading it, haha. I just let it sit and relax about 4 hours, butter a loaf pan and move the rye dough to the pan, even if I can only get it in by scooping large spoons of the dough in. It's almost like working with a soft clay (sounds and feels weird but makes great bread!). I like to cook it slower and longer when I can, but I never bring the temperature above 350 degrees F in the oven. Once the internal temperature of the bread is at LEAST 190 degrees and at MOST 210, (I use a simple meat thermometer), it is done. The first time I made it I was pretty sure it was going to be a total flop -- but it came out delicious! My housemate and her sister, who are half-German, LOVE it. Oh, and t his is important: like other breads I have baked using flours milled at home and used as soon after milling as possible -- usually within a few hours, for higher nutrition -- do NOT last as long as I like kept on the counter and dry up too much when kept in the regular part of the fridge, so I slice the breads AFTER they have cooled thoroughly and store them in the freezer, taking out just however many slices I need as I use it. It warms up quickly in a small countertop oven -- or can just be left out a few hours to thaw out. That way every slice is fresh as the day it was baked. It stays good in the freezer up to 3 months I hear, but our bread is always eaten before that much time has passed. One thing I have to add to what you said is that other reasons commercial milling took out the wheat germ (which contains the lion's share of the nutrients and oils) is because those oils, once the grain was milled, caused the bread to have a VERY short shelf life. They took out the bran too, because people liked the "white bread" which up until then only the wealthy could afford to eat. It was a "delicacy" to eat white bread, everyone loved it, and best of all since nearly all of its most important nutrition had been eliminated in the white flour (up to 40 different nutrients including vitamin E and so much more), and most especially due to the oils in the wheat germ being removed the flour suddenly had a much longer shelf life -- and the miller's made extra money selling the wheat germ and bran to places with livestock. The people lost out on the nutrition, but the pigs got really healthy! Most telling of all perhaps is that within years of flour being milled into white flour and was easy to purchase at the store, as a flour or as a bread, there became an epidemic of pellagra, anemia and (oh darn, I can't remember the other one) one other main and debilitating nutritional deficit in the country. The U.S. went from being one of the most healthy countries to pretty rapidly decreasing in good health. Sue Becker, a food scientist, tells this whole story. I find it to be a riveting one!
Do you happen to know, other than rye, which of these grains can be used in making a sourdough? Could I start adding that to my wheat sourdough instead of wheat flour? Ty!
@@mycharmedunicorn8715 Main thing with using the rye, I never go over 40% rye (with 60% red and/or white hard wheat), but usually these days I go with 25-30% rye just in case (or what I'm not sure, haha). The soft white and red wheats are good for other things (quick breads, muffins, tortillas, biscuits, yeasted sandwich breads, etc.) but not useful in sourdough. I have not worked all that much with any of the other grains, so I hesitate to advise about them. I will sometimes play around with some of the "ancient grains" but when I put them in my sandwich or sourdough breads I usually never use more than 25% of those grains while considering the hard red wheat or hard white wheat (or a mix of the two) as my main breads. I have seen videos where people show how to make breads with kamut and spelt and other grains but I cannot remember if they were sourdough. Also, remember that you are going to get different results to some extent depending on if you are using store-bought flours (even organic "whole grain") because there is a pretty big difference in how much water to add, etc. I'd say try to use a tutoring video that is using the SAME kind of flour that you are using (if you are not ready to invest in an electric grain mill or a high-speed blender like Blendtec or Vitamix, though I have heard of people even using a Ninja blender or spice mill (with lots of time and patience) to grind their wheat, rye and other berries. (Technically rye is also a kind of wheat actually.)
I've found that spelt (ancient grain) is one of the easiest to learn for those beginning their sourdough journey. Maybe a little hard red or hard white mixed in with the spelt, or not.
I am sorry but I always come away from these video's more confused and unsure, my wife makes home made bread but she uses rye flour and adds bran, nuts and seeds to it not sure if that's healthy or not.
@@k.h.6991 I think I should just said that the Doctor should have cut to the chase and leave out all the scientific stuff and just tells us what is the best , so many take the scientific route when it would be much more helpful to just say what brand what type and maybe the cost.
I don't trust information that leaves out the "scientific stuff". There is so much misinformation and outright lies on socials that I don't believe anything I can't verify through other sources
@@heyjim52Many of would differ with that comment, as a lot of us actually enjoy the extended details. We all have different preferences. She does provide timestamps if you want to cut to the chase and go directly to that section.
@@dinamariea61 I find the details also very important for me, I love them, and can hear them again many times in different way and topics. Only already knowing it, doesn't help to do it, but the hope of reminding it, and the reasons, Helps next near time to think about it.
Rinsing rice might not remove arsenic, but the parboiling process and boiling rice in excess water and straining it, like pasta actually reduce heavy metal content significantly. For rice flour, if you can't find one sourced from arsenic free fields, safer to stick with flour milled after parboiling the rice
As someone with Celiac, I've learned to use many different kinds of flour including almond and chick pea. I buy muffins made with zucchini flour. I wish someone would start making and selling zucchini flour, broccoli flour, tomato, potato, even green bean flour. The whole world could eat healthier if those were readily available products.
Which flour is the healthiest? I wanted to know when I clicked on the video. It may help your channel if it is communicated clearly, some whereas in video. But you covered a lot of good information. Thanks
Could you please do a video devoted to Oats? I’ve made some lifestyle changes lately to improve my health, one of which is oats with soy milk and blueberries every morning. I’ve come across a number of videos online essentially saying oats are not a good choice for breakfast.
All oats must be organic if not they are sprayed.I enjoy Oat Groats (takes 50 min to cook) or Rolled Oats. Never any Oats with sugar. I use honey or organic maple syrup
I lowed my LDL 55 points in 7 months by eating cooked oatmeal 3 to 4 mornings a week. I do eat organic because of the pesticides. I just don’t believe everything I hear these days. Some of these ppl say legumes are not healthy, yet most ppl living a long life eat legumes regularly.
Sounds like my breakfast for the last 30 years or so, I also add in ground flax seed , cinnamon and chia seeds. Oats is very soothing to the entire intestinal tract and it seems the older you get the touchier your digestion gets. I'm 66 on zero meds, my fasting blood sugar is always around 90, cholesterol is also great. Keeps me full.
I watch your videos all the time and really love the information that you share. I do however wish that you would speak a little bit slower so that I could retain more information - especially when you are talking about the nutritional contents and chemical compounds, etc. It goes by in seconds.
Appreciate your comments on carragean that is added to many foods. Found a dairy near me that sells whole cream and half and half without added carragean. It's practically the only place where you get get dairy without added nonsense in it. All other brands of whipping cream and half and half have at least one added chemical some up to 4 or 5.
Tigernut flour (flour made from ground tigernuts) should be one of the healthiest flours. It also tastes really good; probably better than any other flour, even raw.
Thank you for such an in depth analysis….as a former diabetic, I miss bread…but. I miss my mamaws buttermilk sourdough biscuits, best I’ve ever had. Might try it with some whole wheat.😎
Great info,I saw staving off dementia piece and remember study at convent of elderly nuns some tested positive for Alzheimer's but without cognitive decline a perfect reinforcement of your UTUBE piece🎉
Unless you are milling your own flour fresh to make bread - no flour that you buy on the shelf is healthy. To make it shelf stable all of the good stuff has been removed from it. Fresh milled whole wheat berries provide 40 of the 44 essential vitamins our body needs. But you don't have to make flour and eat the bread to get the nutrition that your body needs. Just buy the wheat berries, cook them in a crockpot or Instapot (find recipes online) and there are many ways that you can eat these cooked berries. (they have a refreshing slightly nutty, crunchy flavor) 1. Eat cooked berries like you would any other hot cereal. 2. Rinse some cooked berries, pat dry and use in a salad. 3. Use cooked berries in soup. 4. Sometimes I just add a little olive oil, Celtic sea salt, and nutritional yeast to my cooked berries. 5. If I have a green smoothie, I add about 3 tablespoons of cooked berries to my smoothie. You can search online for all the ways that you can eat cooked wheat berries, and get the nutrition that our bodies need. The wonderful thing about wheat berries is that they have no shelflife. They never go bad, it is a great prepping item! Berry on! 😍
So much of what she is saying is 180° out from Dr. Eric Westman, Dr. Ken Berry, Dr. Ben Beckman, Dr. Jason, Fung, and Dr. Chaffee among others in the metabolic/insulin resistance/Keto/ carnivore space!!!
Welcome to the diet war. Inform yourself, use critical thinking and do not blindly follow youtube influencers. Also, keep in mind that elimination diets like "carnivore" can result in short term benefits but long term harm. But don't listen to me. I'm just a commenter on a youtube video.
Thank you for the video. I did the genetic testing via 23andMe, and found out I have one of two variances for celiac. I do not have any symptoms but I am often bloated. I am not sure if that is a symptom of gluten intolerance. I do not have any other symptoms. What do you think, based on this testing, should I avoid gluten? I was diagnosed with rheumatoid arthritis via the ultrasound, not the blood work but I have no symptoms. I am not sure if there is a connection between the RA and the gluten I eat.
She had a few videos on her channel, but as far as I remember, they all contain some type of bean, or whole grain, and her emphasis is to always eat whole foods and organic as much as possible, and as minimally processed/broken down when made at home.
I enjoy your videos! It’s so full of info that I need to re-watch your videos over and over again! How do I sign up for your newsletter? I eat a lot of oriental good, can you talk about the Thousand Year Old duck egg? Is it safe to eat? What makes the egg so black? Thank you!!
Took me a while to connect my weight issues to my white bread addiction, wiser now Definitely going to look into different ways to enjoy it, without the blood sugar spikes and weight gain
What about a sourdough organic rye bread being a good choice one aday treat? Also, my friend is using eincorn old fashioned original seed . What do you feel about using it
I also use sourdough I make at home with the highest protein types of flour. It is very fermented by letting it sit overnight. My husband and I feel much better now that we are eating sourdough only. Please share your opinion, www.youtube.com/@Healthyimmunedoc
The USA govt allows farmers to spray glyphosate on oats, wheat etc...to act as a desiccant (drying agent). So our food supply has questionable chemicals in it. Also, the Govt standards for labeling gluten free is somewhat misleading. It allows a small amount of gluten in the testing results. So it really is not 100% gluten free. Also, according to Dr. William Davis, USA wheat has been so hybridized that it no longer has 24 chromosomes (now more likely 48 chromosomes). So it is safer to eat wheat in other countries (ie: Italy, Poland, Ukraine)
No commercial bread is healthy. They literally strip it of all nutrient value and then return some vitamins back into it…fresh milled flour is best for you and isn’t that much work.
Thank you for this information however some of us need this kind of message in layman's terms. Perhaps you would be so kind and make a shorter version and tell us exactly what's bad and what's good. Anyhow, thank you for taking time to mame this video.😊
@@Healthyimmunedoc I am confused. Tapioca is made of Cassava and is pure “starch” as you said. So is it okay to eat Cassava flour but not Tapioca flour. What’s the difference between the two?
NO , Argentina still eats contaminated flour in Pizza, and what you're talking about "garbanzos flour " (manipulated also!!) is another thing called "Fainna" italian origin .
Nothing about Phytic acid ? Well phytic acid is the reason why most cultures around the world don't eat wholemeal grains and use long fermentation before consuming .The usk of those grain are fed to animals who can digest it without compromising the assimilation of minerals .The Chinese eat white rice and use to change the water more than once before cooking in a large amount of water that will be discarded, the European use to use long fermentation to lower the P.H. for the same reason .
The coarser the better. 19:00 stone ground, ancient whole kamut, spelt 24:00 arrowroot, buckwheat, oat flour, cassava, chickpea
Thank you ❤
So why not just say that and then explain
Can any of these be used in sourdough?
Yes@@mycharmedunicorn8715
You are brilliant. I am a retired scientist and understand you 100🌺 for those who do not understand you or have no chemistry background then I suggest they play your video at a slower rate and take notes and just google the words that are not understood.
What about Ezekiel Bread which is Sprouted
Dr Anthony balduzzi recommends that bread all the time. In fact, I just had it, raisin cinnamon
I always thought this was excellent bread. For the first time I bought a loaf for almost 8$ Ezekial low sodium sprouted bread. No visible sprouts, spongy texture, and dull bland taste. Aldi's sprouted low sodium bread is far superior. Wish there was an Aldi store nearby.
@@kathleenmarsters511thank you. I did not know Aldi had a sprouted bread yet. I will look for it and see what's in it. I bake but sometimes in a pinch we get Aldi bread as their bread has been the best tasting and least harmful and affordable. 💕
Flour made from freshly milled grain that still has its bran and germ and used within 3 days (before oxidation destroys its nutrients) is the healthiest. The bran and germ contains almost all of the vitamins, minerals and other nutrients in the whole grain. Vitamin E, multiple B vitamins, folate and iron are just four of over 30 nutrients present in whole grain.
Wow! Also must be tasty along with being nutrious
@@Amougsus69It IS! As strange as it sounds, even freshly ground wheat is sweet, as opposed to preground whole wheat flour from a bag we can buy from a store! We bought a high speed blender, a Vitamix, years ago. We decided to make zucchini pancakes with the usual surfeit of zucchini. Experimenting with the new machine, grinding a handful of wheat kernels, we tasted the flour and were surprised how flavorful it was. So freshness actually tastes better.
Need to get a milling machine in the home?
@@grilsegrils9330 Or a high-speed blender. I use a Vitamix
How does it perform in bread made with a starter vs yeast?
WOW!!! I didn't see you breath once! This is the first video of yours I have viewed, and I subscribed and gave it a thumbs up! Excellent info, thank you.
This video had better information than the other "experts" on TH-cam. She is 100% right on her advice, and I wish I'd found her years ago.
The flour I buy is Wheat Montana, an unbleached non GMO flour. In addition I have different grains purchased from Azure Standard which I grind for making bread.
I have been buying Wheat Montana Bronze Chief type and Golden Prairie Whole Wheat and mixing it with their Wheat flour. 👍👏
Amazing content ❤ Thank you for this video and all the scientific explanations. Never get to see content of this standard with cutting edge science. Many thanks for your intellectual generosity.
Insulin response is key to health. We have a insulin resistance epidemic in the US. It is the driver for all metabolic disorders. I personally gave up bread and sugar. It's addicting and hard to quit. And easy to slip into it again especially during the holidays.
Wonderful video! You covered a huge range of products and conditions in a short amount of time.
I really enjoy and appreciate your videos. I grind all my own flour at home using combinations of hard red wheat, hard white wheat, kamut, spelt, rye, and Einkorn berries… all organic. I also use all these different berries cooked whole as a rice substitute… a trick I learned from you. The taste of my long fermented sourdough whole grain bread is incomparable to any store bought bread. The nutritional value of all wheats, ancient grain or modern, declines rapidly within minutes of milling. How little nutrition must be left in packaged flours that sit on a grocery shelf for months. For holidays, or special celebrations, I do sift off some of the bran to make a softer roll or cinnamon bun. Even these treats are better than the usual alternatives. It doesn’t take long for the palate to prefer the exceptional taste and aroma of freshly ground wheat. When I do eat bread, I choose to eat the best bread. I totally agree with your assessment about nutrient rich fruits and vegetables. We follow the Zoe Project recommendations of consuming at least 30 different plants every week.
This is unbelievably helpful. I thought I knew my flours and their health grades, but I was totally wrong about coconut flour (which I never use anyway) and arrowroot flour (which I used to use but stopped). Thank you, Dr. Liu!
i use Mary's test kitchen keto bread recipes. basically its oat fiber powder (not oat flour), ground flax seed into a flour that i make with my vitamix, and vital wheat gluten powder. very good ingredients, no chemicals.
Would love to have your opinion on sprouted grain bread.
Wow! Lots of information to digest. Thanks for sharing.
Thank you for sharing such detailed information. Somewhere I might have missed it, but please could you specify which of the flours is the healthiest?
Just buy a mill and mill the wheat berries. It's so easy. Wheat berries can be purchased at your local health food store or online.
I’ve been milling my own flour for about a year now makes excellent bread 👍🏼
Excellent video. The celiac info was very good and may be helpful for many people.
I use Einkorn flour (low gluten, unbleached, unprompted, & the only wheat never hybridized) organic nonGMO, and I usually add almond flour with it! This is the unadulterated flour that I ate (in the 1950s) before the GMOs got a hold of it.
Very informative, I love bread, my wife makes pretty good bread, some made with oats and some with other whole grains, I think I overeat bread anyway. Also I buy Ezequiel bread, which I stopped for a while, but I came back to it. My wife uses a lot of chickpeas for a lot of things, including bread and pancakes. I love lentils pancakes, but they have to be warm just out the griddle. I think we do pretty good, but listening to this, I realize that we have room for improvement. One thing we eat is organic dark chocolate, I didn’t know about the heavy metal content, something that got me thinking. Lots of great info here, thank you for sharing.
Which Chocolate Is The Healthiest? It's Not What You Think.
th-cam.com/video/oqfktAF01xs/w-d-xo.html
Lentil pancakes sound delicious, I love lentils
Just saw a video where a person lost weight while in Italy eating pizza, bread and pasta, lol.
I use a combo of groats, pot barley and spelt along with walnuts, ground flax, nutritional yeast, one medjool date, and berries. pre-soaking the grains and nuts overnight. My only use of bread or bread products now is a slice of sprouted whole grain bread with a soft boiled egg in the evening, or maybe, just some peanut butter. The reason I made my dietary changes back in January was the self realization that A.) I was eating a lot of sugar. B.) I was eating lots of cereal, bread, and pasta. C.) I was getting hungry and shaky a lot. I wasn't overweight. I didn't have high blood pressure. I was experiencing glucose spikes and didn't know anything about it after 75 yrs.
Youre gonna DESTROY your gut lining eating all that animal food trash
Eat bacon, eggs, butter, fatty cuts of meat!
@@fightlikabrave finally, the fda came out with more reasonable guidlines. 1st changes in 30 yrs. amen. (I'm still primarily plant based. some butter, some sardines, some eggs.) very small part of my diet)
Very informative video. I recently found I have a sensitivity to gliadin but not gluten. I love bread and prefer whole wheat. I have been doing some research into different flours. This began because my husband and I both had less problems with our bowels while living in Switzerland. I found what you were saying they didn’t have the GMO’s that U.S. FLOURS. I am looking at the ancient grain flour einkorn most people have fewer problems with it. Also, I’ve seen information that sourdough removes the gliadin from the mix. I would love your opinion on this.
I just want to know what flour I should buy , I’m so confused and dizzy from this video
I got dizzy too and i said "yada yada" lol😅
I stopped watching these stupid videos. Often you don't even get answer. Very confusing. Just watch Dr Barbara O'Neill. She makes short clear videos
26:30 she said, ""chickpea flour is my favorite flour to eat"
chickpea flour
She is confuse her selfie westing everyone time
Thank you you for sharing what is the best health bread?
Freshly ground wheat and rye and khorasan is very healthy, and easy to digest. Many more nutrients than store bought bread or flour alone. I watch Sue Becker on YT.
I would assume the flour without glyphosate would be the only choice.
Good luck finding it.
And yes, most “organic” and “gmo free” brands also contain it.
have you checked with google, einkorn and janie's millstone-milled flour
The problem with these kind of videos is, there is too much of information to process and at the end we don't understand anything. 🤔
Right? So which one was the heathiest? It blew passed me in the flood of info.
same! i am curious which one is it. but sadly, after watching the long video, i didnt get it.
Having a chart would be helpful in these denser videos!
The nice thing about these informative videos is being able to rewind the parts we don't get! I don't want people to just tell me their opinion, I want to be able to form my own.
@@grovermartin6874 Hi, there is a lot of info provided here. Clearly the presentation is different than other types of videos I agree, going back to review something missed does nothing but help every one.
Is there anything particular to eat that would specifically help a fungal infection?
I appreciate this detailed information including the scientific lingo. This time. Other times, I prefer the shortcuts.
Great information thanks!!
I mill my own organic rye berries and make 100% rye bread -- with a little added molasses or honey, salt and a rye sourdough starter. Soon I will be trying making it with some caraway seeds added, which I think will taste good. It is VERY different than making bread from other types of wheat. It reminds me of being a kid and making mud pies when I am kneading it, haha. I just let it sit and relax about 4 hours, butter a loaf pan and move the rye dough to the pan, even if I can only get it in by scooping large spoons of the dough in. It's almost like working with a soft clay (sounds and feels weird but makes great bread!). I like to cook it slower and longer when I can, but I never bring the temperature above 350 degrees F in the oven. Once the internal temperature of the bread is at LEAST 190 degrees and at MOST 210, (I use a simple meat thermometer), it is done. The first time I made it I was pretty sure it was going to be a total flop -- but it came out delicious! My housemate and her sister, who are half-German, LOVE it. Oh, and t his is important: like other breads I have baked using flours milled at home and used as soon after milling as possible -- usually within a few hours, for higher nutrition -- do NOT last as long as I like kept on the counter and dry up too much when kept in the regular part of the fridge, so I slice the breads AFTER they have cooled thoroughly and store them in the freezer, taking out just however many slices I need as I use it. It warms up quickly in a small countertop oven -- or can just be left out a few hours to thaw out. That way every slice is fresh as the day it was baked. It stays good in the freezer up to 3 months I hear, but our bread is always eaten before that much time has passed. One thing I have to add to what you said is that other reasons commercial milling took out the wheat germ (which contains the lion's share of the nutrients and oils) is because those oils, once the grain was milled, caused the bread to have a VERY short shelf life. They took out the bran too, because people liked the "white bread" which up until then only the wealthy could afford to eat. It was a "delicacy" to eat white bread, everyone loved it, and best of all since nearly all of its most important nutrition had been eliminated in the white flour (up to 40 different nutrients including vitamin E and so much more), and most especially due to the oils in the wheat germ being removed the flour suddenly had a much longer shelf life -- and the miller's made extra money selling the wheat germ and bran to places with livestock. The people lost out on the nutrition, but the pigs got really healthy! Most telling of all perhaps is that within years of flour being milled into white flour and was easy to purchase at the store, as a flour or as a bread, there became an epidemic of pellagra, anemia and (oh darn, I can't remember the other one) one other main and debilitating nutritional deficit in the country. The U.S. went from being one of the most healthy countries to pretty rapidly decreasing in good health. Sue Becker, a food scientist, tells this whole story. I find it to be a riveting one!
Do you happen to know, other than rye, which of these grains can be used in making a sourdough? Could I start adding that to my wheat sourdough instead of wheat flour? Ty!
@@mycharmedunicorn8715 Main thing with using the rye, I never go over 40% rye (with 60% red and/or white hard wheat), but usually these days I go with 25-30% rye just in case (or what I'm not sure, haha). The soft white and red wheats are good for other things (quick breads, muffins, tortillas, biscuits, yeasted sandwich breads, etc.) but not useful in sourdough. I have not worked all that much with any of the other grains, so I hesitate to advise about them. I will sometimes play around with some of the "ancient grains" but when I put them in my sandwich or sourdough breads I usually never use more than 25% of those grains while considering the hard red wheat or hard white wheat (or a mix of the two) as my main breads. I have seen videos where people show how to make breads with kamut and spelt and other grains but I cannot remember if they were sourdough. Also, remember that you are going to get different results to some extent depending on if you are using store-bought flours (even organic "whole grain") because there is a pretty big difference in how much water to add, etc. I'd say try to use a tutoring video that is using the SAME kind of flour that you are using (if you are not ready to invest in an electric grain mill or a high-speed blender like Blendtec or Vitamix, though I have heard of people even using a Ninja blender or spice mill (with lots of time and patience) to grind their wheat, rye and other berries. (Technically rye is also a kind of wheat actually.)
SOURDOUGH- which of the recommended flours can be used in sourdough? Ty!
I've found that spelt (ancient grain) is one of the easiest to learn for those beginning their sourdough journey. Maybe a little hard red or hard white mixed in with the spelt, or not.
This is very helpful information. I’ll have to watch it over again, so much to learn. Thank you! 🙏
This was a great video, very much worth my time!
Great content!!!
GREAT INFORMATION, THANKS 😇👍🏾
I am sorry but I always come away from these video's more confused and unsure, my wife makes home made bread but she uses rye flour and adds bran, nuts and seeds to it not sure if that's healthy or not.
Sounds healthy to me.
@@k.h.6991 I think I should just said that the Doctor should have cut to the chase and leave out all the scientific stuff and just tells us what is the best , so many take the scientific route when it would be much more helpful to just say what brand what type and maybe the cost.
I don't trust information that leaves out the "scientific stuff". There is so much misinformation and outright lies on socials that I don't believe anything I can't verify through other sources
@@heyjim52Many of would differ with that comment, as a lot of us actually enjoy the extended details. We all have different preferences. She does provide timestamps if you want to cut to the chase and go directly to that section.
@@dinamariea61
I find the details also very important for me, I love them, and can hear them again many times in different way and topics.
Only already knowing it, doesn't help to do it, but the hope of reminding it, and the reasons,
Helps next near time to think about it.
Rinsing rice might not remove arsenic, but the parboiling process and boiling rice in excess water and straining it, like pasta actually reduce heavy metal content significantly.
For rice flour, if you can't find one sourced from arsenic free fields, safer to stick with flour milled after parboiling the rice
As someone with Celiac, I've learned to use many different kinds of flour including almond and chick pea. I buy muffins made with zucchini flour. I wish someone would start making and selling zucchini flour, broccoli flour, tomato, potato, even green bean flour. The whole world could eat healthier if those were readily available products.
I have Celiac and just don't eat any grains at all. They are all poison anyway.
I just made ww bread with dk rye flour and sunflower seeds added. It is very tasty.
Even though I knew a good amount of the info said here, my head is spinning and I’m more confused 🤯
Relax and listen..
I agree. Too much talk
@@Vickielynnrenegar If it is too much info, you can slow the video. that might help.
If you want to learn you should read the transcript!!
Which flour is the healthiest? I wanted to know when I clicked on the video. It may help your channel if it is communicated clearly, some whereas in video. But you covered a lot of good information. Thanks
Could you please do a video devoted to Oats? I’ve made some lifestyle changes lately to improve my health, one of which is oats with soy milk and blueberries every morning. I’ve come across a number of videos online essentially saying oats are not a good choice for breakfast.
I eat oatmeal for every breakfast to help keep my cholesterol number low. I will not stop. I love my oatmeal 💟 (I don't eat wheat)
All oats must be organic if not they are sprayed.I enjoy Oat Groats (takes 50 min to cook) or Rolled Oats. Never any Oats with sugar. I use honey or organic maple syrup
I lowed my LDL 55 points in 7 months by eating cooked oatmeal 3 to 4 mornings a week. I do eat organic because of the pesticides. I just don’t believe everything I hear these days. Some of these ppl say legumes are not healthy, yet most ppl living a long life eat legumes regularly.
Sounds like my breakfast for the last 30 years or so, I also add in ground flax seed , cinnamon and chia seeds. Oats is very soothing to the entire intestinal tract and it seems the older you get the touchier your digestion gets. I'm 66 on zero meds, my fasting blood sugar is always around 90, cholesterol is also great. Keeps me full.
Oats has been around for years , its the best , keep it especially with soya milk ..
Information overload
I use Teff flour to make a naturally fermented sour flat bread. There is a steep learning curve but the results are worth the effort.
I've been wanting to try this! Thanks for the reminder.
Is there a recipe for this Teff ferment
Just search Ethiopian injera recipes. There are tons, also lots of video tutorials.
Lol, Teff flour is not easy to get it in the common stores!! That's Ethiopian main source of bread called Enjera!!
I watch your videos all the time and really love the information that you share. I do however wish that you would speak a little bit slower so that I could retain more information - especially when you are talking about the nutritional contents and chemical compounds, etc. It goes by in seconds.
Read the transcript in chapter of interest.
What is your opinion on freshly melt flour using organic wheat berries nothing sifted out?
Appreciate your comments on carragean that is added to many foods. Found a dairy near me that sells whole cream and half and half without added carragean. It's practically the only place where you get get dairy without added nonsense in it. All other brands of whipping cream and half and half have at least one added chemical some up to 4 or 5.
these videos are amazing, there's so much information it's like drinking from a fire hose.
Can ou add wheat germ to flour to make it more healthy?
Almonds are very high in oxalates though!
Tigernut flour (flour made from ground tigernuts) should be one of the healthiest flours. It also tastes really good; probably better than any other flour, even raw.
Himalayan tartary buckwheat is extremely healthy
Buckwheat is high oxalates, less than 10% of people have tendency to form kidney stones, but those who do need to avoid buckwheat
I showed a sensitivity to carrageenan about 6 years ago. A little later, vanillin was added to the list.
My flour of choice is einkorn and I prefer sourdough bread.
thank you dr Liu. would you please do a video on teff four?
Thank you for such an in depth analysis….as a former diabetic, I miss bread…but. I miss my mamaws buttermilk sourdough biscuits, best I’ve ever had. Might try it with some whole wheat.😎
Plz make video on Sorghum and millets flours
Great info,I saw staving off dementia piece and remember study at convent of elderly nuns some tested positive for Alzheimer's but without cognitive decline a perfect reinforcement of your UTUBE piece🎉
So doc tell me what is the best flour for me to use to bake my banana nut bread.
Unless you are milling your own flour fresh to make bread - no flour that you buy on the shelf is healthy. To make it shelf stable all of the good stuff has been removed from it.
Fresh milled whole wheat berries provide 40 of the 44 essential vitamins our body needs.
But you don't have to make flour and eat the bread to get the nutrition that your body needs. Just buy the wheat berries, cook them in a crockpot or Instapot (find recipes online) and there are many ways that you can eat these cooked berries. (they have a refreshing slightly nutty, crunchy flavor)
1. Eat cooked berries like you would any other hot cereal.
2. Rinse some cooked berries, pat dry and use in a salad.
3. Use cooked berries in soup.
4. Sometimes I just add a little olive oil, Celtic sea salt, and nutritional yeast to my cooked berries.
5. If I have a green smoothie, I add about 3 tablespoons of cooked berries to my smoothie.
You can search online for all the ways that you can eat cooked wheat berries, and get the nutrition that our bodies need.
The wonderful thing about wheat berries is that they have no shelflife. They never go bad, it is a great prepping item!
Berry on! 😍
What would be best if one is allergic to almonds?
What about the oats being sprayed with glyphosate ?
I buy organic oats only others are sprayed
You can buy organic certified glyphosate free oats!
Thank you for taking the the time to explain everything so well!!! I love to learn from you ❤❤😂😂🎉🎉
So much of what she is saying is 180° out from Dr. Eric Westman, Dr. Ken Berry, Dr. Ben Beckman, Dr. Jason, Fung, and Dr. Chaffee among others in the metabolic/insulin resistance/Keto/ carnivore space!!!
Welcome to the diet war. Inform yourself, use critical thinking and do not blindly follow youtube influencers. Also, keep in mind that elimination diets like "carnivore" can result in short term benefits but long term harm. But don't listen to me. I'm just a commenter on a youtube video.
I have been on oat flour meals and seeded wheat bread for a while now. Could this be the reason I'm having skin problems?
Sounds like an allergy.might need to stop until your allergy goes away
What about Freekeh?
Finally a wonderful and helpful explanation on flour, thank you
Your brilliant th a nk you doc
My father-in-law ate rye bread all the time, and died from prostate cancer sadly💔
I know most viewers are confused beacause I sure am! Please edit or start over. Perhaps, mention the best one and why!!! 😊
Doc how bad is powdered coffee creamer bad for you?
I love the daily bean increments to get the body use to them! I’ve gonna try this! Thanks ❤
Please review whole Einkorn flour breads
Thank you for the video. I did the genetic testing via 23andMe, and found out I have one of two variances for celiac. I do not have any symptoms but I am often bloated. I am not sure if that is a symptom of gluten intolerance. I do not have any other symptoms. What do you think, based on this testing, should I avoid gluten? I was diagnosed with rheumatoid arthritis via the ultrasound, not the blood work but I have no symptoms. I am not sure if there is a connection between the RA and the gluten I eat.
I would like to hear more about recipes the she eats herself, I want what she eats that I can make!
She had a few videos on her channel, but as far as I remember, they all contain some type of bean, or whole grain, and her emphasis is to always eat whole foods and organic as much as possible, and as minimally processed/broken down when made at home.
Nothing wrong with the Sun with correct exposure and not cooking SPF chemicals on your skin.
Make sourdough, it acts as a prebiotic
What about lectins in garbanzo flour ans some others? If you don't soak the beans and just use them as "flour", you get a hefty dose of lectins...
I enjoy your videos! It’s so full of info that I need to re-watch your videos over and over again!
How do I sign up for your newsletter?
I eat a lot of oriental good, can you talk about the Thousand Year Old duck egg? Is it safe to eat? What makes the egg so black?
Thank you!!
What a wealth of info ! Thanks I’ll be hanging out here for a while !
So much information!
Took me a while to connect my weight issues to my white bread addiction, wiser now
Definitely going to look into different ways to enjoy it, without the blood sugar spikes and weight gain
I've actually lost weight by eating whole grain bread. I mill my own wheat berries into flour and make sourdough bread.
What about Fonio grain?
What about a sourdough organic rye bread being a good choice one aday treat? Also, my friend is using eincorn old fashioned original seed . What do you feel about using it
I also use sourdough I make at home with the highest protein types of flour. It is very fermented by letting it sit overnight. My husband and I feel much better now that we are eating sourdough only. Please share your opinion, www.youtube.com/@Healthyimmunedoc
The USA govt allows farmers to spray glyphosate on oats, wheat etc...to act as a desiccant (drying agent). So our food supply has questionable chemicals in it. Also, the Govt standards for labeling gluten free is somewhat misleading. It allows a small amount of gluten in the testing results. So it really is not 100% gluten free. Also, according to Dr. William Davis, USA wheat has been so hybridized that it no longer has 24 chromosomes (now more likely 48 chromosomes). So it is safer to eat wheat in other countries (ie: Italy, Poland, Ukraine)
No commercial bread is healthy. They literally strip it of all nutrient value and then return some vitamins back into it…fresh milled flour is best for you and isn’t that much work.
Excellent info again. Thanks!😊🍞☀️
I never knew what stone ground meant before. More coarse means harder to digest
ancient grains is the best flour.
Thank you for this information however some of us need this kind of message in layman's terms. Perhaps you would be so kind and make a shorter version and tell us exactly what's bad and what's good. Anyhow, thank you for taking time to mame this video.😊
This was super helpful, thank you!❤
Carrageenan is also mfg/msg
I follow other health gurus on youtube and most of them said Brown Rice is a NO NO, and you say it is a Yes Yes, it is confusing.
Which Rice Is The Healthiest? It's Not What You Think.
th-cam.com/video/_wCtPZ1bK9Y/w-d-xo.html
@@Healthyimmunedoc I am confused. Tapioca is made of Cassava and is pure “starch” as you said. So is it okay to eat Cassava flour but not Tapioca flour. What’s the difference between the two?
@@Healthyimmunedoc Another question: another doctor in TH-cam said that oats mimics gluten. So what is it?
27:27 @@leamaka2082
NO , Argentina still eats contaminated flour in Pizza, and what you're talking about "garbanzos flour " (manipulated also!!) is another thing called "Fainna" italian origin .
Chickpea flour is her favorite flour.
No Grain of Any kind - No Confusion‼️🙏&Goodbye‼️
Why does organic chocolate have more heavy metals than non organic?
Ever hear of St. Anthony’s Fire?
Nothing about Phytic acid ? Well phytic acid is the reason why most cultures around the world don't eat wholemeal grains and use long fermentation before consuming .The usk of those grain are fed to animals who can digest it without compromising the assimilation of minerals .The Chinese eat white rice and use to change the water more than once before cooking in a large amount of water that will be discarded, the European use to use long fermentation to lower the P.H. for the same reason .