My Grandmother lived to age 99. When we didn't feel well she would boil vegetables and have us drink the water the vegetables were cooked in. Also, she would make a very delicious soup out of garlic, pastina, oil and egg when we had an upset stomach. Or she would boil water and let it sit for awhile and then we would sip it. This helped you to burp. Nothing was thrown out in her house. She used really good olive oil on her face and hands as well. Mondays were homemade chicken soup night. The thought was because one ate more heavily on the weekend, one needed to flush your body. My Mom followed that habit and I often do as well. She was very smart! The old timers really knew what they were doing. I really enjoyed this topic. I'll remember to grab the broccoli first when I'm preparing a meal and let it rest.
This is such a heartwarming memory! Your grandmother's wisdom and care for her family are truly inspiring. It’s amazing how simple, natural remedies like vegetable water and homemade soups can have such a lasting impact on our well-being. The tradition of chicken soup on Mondays is such a thoughtful way to reset after the weekend. It’s a beautiful reminder of how much the older generations valued health, resourcefulness, and balance. Thank you for sharing these lovely stories-they’re a treasure!
I've been crushing my garlic and let sit for 15 minutes ever since you guys shared that with us a few vids' back. All the info you good doctors share is a blessing for those of us who desire to live proper healthy lives. Sence my wife and I started preparing our own food and making "wise" and informed choices, life has become so much more rewarding and pleasurable. Good health is such a gift. Thanks Dr's Paul and Brad, you guys are great!!
19 Nutrition tips (summary) Crush garlic, wait 10-15 minutes to release allicin, an anti-inflammatory, antioxidant. Broccoli - cut it 40 minutes ahead of time to let sulforaphane to form. Antioxidant! Reduces cancer formation. Cooking these veg releases nutrients, tomatoes (lycopene) and carrots (beta carotene). Steam veggies instead of boiling. Steaming allows veggies to retain nutrients. Rinse your rice - can have arsenic from soil Add lemon juice to your greens. The vitamin C aids the absorption of the iron you get from spinach or kale. (Good on your salad too) Store potatoes in dark area so they don’t turn green and sprout- solanine is toxic - don’t eat Avoid peeling fruits and veggies. Nutrients in peels Don’t overheat your oils. Use oils with a high smoke point like avocado oil and refined olive oil. When you overheat them healthy compounds break down and it forms smoke which isn’t good for us. Oligosaccharides come from beans. (Can cause digestive issues like bloating, gas, and diarrhea.) To reduce this, cook your beans with a bay leaf! Blanch veggies before freezing- can preserve color and nutrients Use spices - ginger, turmeric - positive health benefits Pair foods that have High Fat-Soluble vitamins (Vitamin A, D, E, K) with healthy fats. Consider adding avocado or olive oil to these foods. (Broccoli, spinach, kale, sweet potato, asparagus, cabbage, carrots, red peppers) Sprout grains and legumes. Put in water for 2-3 days. Increases nutrients and reduces anti-nutrients. Use minimal water when you boil vegetables. Just barely have it covered so nutrients don’t leave and go into water. Grind flaxseed before eating it. It aids the digestion of it. Or you can buy it ground. Chill your complex starters - Potatoes and rice, if you cook them and let them sit for a couple of hours, (or eat as leftovers) it changes the starch formation to make it a starch that’s harder to digest. It becomes a fiber like substance, it won’t spike your glucose as much. Tannic acid and Phytic acid are anti-nutrients that reduce absorption of iron, calcium and zinc. They are found in legumes, nuts and seeds. Soak your nuts and seeds. It rinses some of the acids away. Avoid over-washing your produce. It is important to wash produce, but don’t soak for long periods of time because you can wash away some of the nutrient benefit. Don’t soak mushrooms. Use a brush or damp cloth. (Add a little salt when cooking so they don’t get soggy)
These are really helpful tips for me, because I'm a big believer in getting all my nutrients from food and not supplements. Going to make a list - and put in on the fridge. Happy Sunday - and thanks again.😄
I've been doing nearly all of the things you mentioned for a long time, but was unaware of the broccoli trick as well as the bay leaf in beans. Thanks!!
Adding mustard powder to cooked broccoli helps activate sulforaphane, a powerful compound with potential anti-cancer and antioxidant properties. Sulforaphane is formed when the enzyme myrosinase interacts with glucoraphanin (a compound in broccoli). Cooking broccoli destroys myrosinase, but mustard powder, which contains the enzyme, can help restore sulforaphane production. Just sprinkle a small amount of mustard powder after cooking to maximize the health benefits.
Like this video a lot, gracias! Bay leaves; love them. Didn't know this benefit. I use them in all type of stews and (vegan) Bolognese sauce, but also to just boil my beans and chickpeas in the pressure pan to further use them- gives a first layer of flavour w no effort. If you have rosemary and thyme plants, you add those too...
I was taught to always steam foods with one inch water by my now 95 year old Mom and her Mom also lived to 95. Mom knows her nutrition! My Philippino Daughter in law taught me to rinse rice. They eat brown rice when ill for the extra nutrition. ( Part of the BRAT diet)
I love learning more about nutrition. Did not know about letting broccoli sit out before cooking. It is wonderful to hear doctors talking about this topic!
So glad I watched your video this afternoon before roasting my broccoli for dinner! I knew about letting garlic rest before cooking, but I had no idea I should be doing that with broccoli. Thanks for all these informative videos.
Oh good video Docs! I took in of the garlic. My friend is a Italian & she presses her garlic, mixes it with a glass of water and drinks it(yuck) for a cold coming on..... I don't eat white potatoes as I've got fibromyalgia. But eat Sweet potatoes. My mother always placed potatoes in the celler or in refrigerator where the closed in crisper is so no roots would form.... I don't get it though cause having your vegetables around you eat them. As for Bay Leaves I put a few in soups and chili 😋 yum. Thank you for great points of eating healthy!!! God Bless!
I knew a couple of these but the majority I did not. Sourdough bread has become popular in the UK and putting that in the freezer and then thawing it out is supposed to be a healthier option than just eating it straight from the packet. This is a great list thanks for sharing. And even more - thanks for keeping this short and punchy and not a 90 minute lecture.
I also heard about the freezing benefits but also learned that freezing then toasting is even better. Not sure why, but it does not matter as I love toasted sourdough. I now, only eat my home baked, organic flour, sourdough bread.
Hello Charles - Clare here from the UK too. Now, that's interesting about the Sourdough, because I had heard that freezing kills something beneficial in the bread. I buy an organic Sourdough from the local Farm Shop and I won't buy one if one is in the freezer and will go without if not a fresh one available. At £5 a pop, I want as much 'bang for my buck' as possible. Now I don't know what to do!
@@ClareHarrison-qi3bw According to current research, freezing sourdough bread may be considered slightly better for you because the freezing process can potentially lower its glycaemic index (GI), meaning it causes a slower rise in blood sugar levels when consumed; however, the overall impact on health is likely minimal and depends on the individual's dietary needs. - that was from AI I have also heard that toasting the bread is good for you. I believe (and need to say I am not a scientist) that the objective is to flatten the sugar spike. I would welcome some scientific evidence on this. As a side issue freezing the bread for me makes a lot of sense as I do not eat it every day and that keeps it fresh. On cost Aldi sell a sourdough bread which is £1.69 a bag which seems OK and is clearly a lot less money. Freezing the bread does not really reduce the probiotics as the cooking it in the first place achieves that.
Celery's such a treat, I cut ends off and throw in the freezer, they do accumulate but when making stew/soup they're ready for boiling distilled water, of course only good for chucking afterwards, sure beats going without! Only use limes in guacamole, it'll stay greener and keep airtight with veggie bag!
I've read the studies on arsenic in rice - washing does *not* remove it. Instead, cook it in an abundance of water, then drain. Per a University of Sheffield paper, 1 part rice boiled for 5 minutes in 4 parts water, drained, then cooked as usual (with just enough water to be absorbed completely) reduces arsenic by about 50% while retaining many nutrients.
Yes, this is according to my research as well. Brown rice (better than white rice) from Texas has a lot of arsenic due to the arsenic in the soil there. Growing it organically does not get rid of the arsenic so it's still a problem.
I read that rice from South Asia tends to be low in arsenic. Some companies test the rice grown in California for the heavy metal, which tends to have lower levels than other parts of the US.
Steamed broccoli florets - a staple of my diet for decades. The cutting 40 minutes in advance is new to me; good to know and I'll practice this going forward.
yeah but if you are like me , you eat so much , plus cauliflower that you easily get enough . Stalks sliced have texture in soups , or kind of bamboo shoots feel in stir-fries
I didn't know either. Fortunately, I cut my garlic first to get the hard part of prep out of the way first thing, so it gets rested and I wasn't even aware.
@@TalkingWithDocsHi. Can he do a show about the human frustrations of being on an elective surgery list with long post Covid waiting times? Thank you so much.
Great video. I grew my own organic broccoli sprouts in wide mouth quart jars for many yrs. I believe that eating a lot of them helped to reduce a breast tumor that I had. You 2 are so funny. That last tip about the nuts was priceless. The look on Dr W's face was hilarious. You can save the veggies peels and freeze them for use in soups.🌰🥜🤣
@@lmbjeffers I buy organic broccoli sprout seeds from handy pantry, google how to grow broccoli sprouts. I use wide mouth quart jar. Keep the unused seed in the freezer.
Expose mushrooms to sunlight to increase vit D. Combine turmeric with black pepper for increased availability, cook in cast iron for increased iron, cooked greens vs raw for more iron absorption (along with the vit c you mentioned).
Old health inspector here, you rinse rice and beans because they are stored on dirty surfaces while they are being prepared and stored for sale. If you’ve ever been to a processing plant for these items, they are stored on the floor in piles.
Great tips! Hilarious. I had no idea about the phytic acid in seeds and nuts. And I'll end that subject there 🤣 I also add black pepper to my turmeric, I believe the piperine helps with curcumin absorption ?
Lots of great cooking/eating information! I used to sprout beans and alfalfa and I had a garden with lots of vegetables and even peanuts. I knew most of the tips you gave us and I use them all the time! I love to squeeze lemon on vegetables, especially broccoli and cauliflower. I'm also roasting vegetables instead of boiling them. I had mentioned that I'm trying to eat Mediterranean recipes. It's more beneficial than a lot of other diets. You two are a hoot!😅 Thanks for sharing another great video!👍
Great video. Thanks. Soak nuts? 🤔 I need more info. How long do they soak? Air dry or pat dry? Would this be done on the whole bag from Costco, or just prior to using them? I remove the skin from walnuts. Would that result in the same result?
Nuts should be soaked 8 hours or overnight. To 4 cups nuts add 2t good quality salt like Celtic; cover with filtered water by a few inches. After soaking time is over, drain the nuts - no need to rinse, and dehydrate either in a dehydrator or the oven. I dehydrate at 105 degrees for about 24 hours in a dehydrator. If using an oven, spread nuts in a single layer on baking sheets. Dehydrate at a low temp - 150 to 170 degrees or less leaving the door ajar for the steam to escape. Dehydrate until fully dry and crispy. Cool completely. This is good for almonds, walnuts and pecans. NOT good for cashews as they get slimy. I put my dehydrated nuts either in ziploc bags in the freezer or in vacuum sealed mason jars. Hope this helps!
@ In my experience, nuts stored properly will last a good amount of time. A full year or better. I usually keep a partially full jar in the fridge for immediate use, one vacuum sealed jar in my longer term pantry and the rest in the freezer. I usually soak and dehydrate a full Costco size bag which is 8 cups. If I get a good deal on bulk packaged nuts, I will place the unopened bags in the freezer until I'm ready to soak and dehydrate.
Tip. Mushrooms absorb oil like a sponge. Instead, after slicing mushrooms, place in a sauté pan and add a little water. Not enough to cover them (way too much) but just enough in the bottom of the pan so that water is touching all the mushrooms that are in the pan. Simmer the mushrooms in the water, stirring frequently, till all the water has evaporated. Now your mushrooms are ready to cook with whatever you were going to cook them with, frying, braising, etc. I know this is an extra step added to cooking but you won't have mushroom oil sponges
People scratching their heads? Simmering in water enhances the flavor through the flesh, while constricting the fibers and collapsing the pockets within the mushroom, closing the pores so they don't absorb as much oils or fluids when finished off . My dad was the mushroom master, we were not happy picking them wild every year, but man were they good when he served them up.
lol. chemistry is not your steing suit. k. medium heat, nothing but shrooms. nothing. keep an eye on them. when they stop bubbling, they are perfect for frying or add to dish. lol. dear oh dear oh dear
Mushrooms are mostly water. If you simmer them in a pan w/o any liquid, they will release the water and concentrate the flavor.. I might add olive oil to them at this stage, or better yet, sweet vermouth.
Great advice. As people of, 🙄 ahem… Mediterranean extraction, 😄 we use a great deal of garlic. What exactly happens to it *after* it’s crushed that wasn’t already there? Is it perhaps some form of oxidation? 🤔 Nothing is really *added* to their chemistry other than the exposure to the air.
We love you both so much and appreciate all the videos you do! We give you shout outs on our Plant Based TH-cam cooking channel all the time because we know how valuable you are to so many people. Keep doing what you do as we are lifelong fans for sure! You are helping to educate so many people and we use most of all the tips you just mentioned in this video and happy we learnt a couple more. 😍
I liked all your suggestions! A few new ones for me. I'm on my fourth Pressure Cooker like Instant Pot over 14 years. They are so easy! I suggest #20 would be something fermented such as Sauerkraut or Kimchi. They go on every thing! Great topic!
I pair my spinach with red potatoes which also contain Vitamin C to bind with the iron in the spinach. Garlic and Ginger are staples in south Asian cuisine (didn't speak about them).
As always, IMPECCABLE!!! Love you, Doctors. So appreciative of your knowledge. You just have a way to always make me feel encouraged, and I absorb everything you say. I do all of this with your humor. I can't stop laughing. So what does all this mean? Never leave us!
I guess points go to frozen broccoli (already cut up, and pre chopped garlic in bulk. Btw they always suggest to rinse your rice on the side of the bag. I was bummed to discover apple juice also has arsenic🙁. I like your Bay leaf tip- huh, didn't know that one. Washing away nutrients - interesting. Good job you guys. Thanks for the tips
Have you two ever done a feature on fermented foods and the benefits of same? I’m thinking sauerkraut and fermented fruits… also the benefits of sourdough rather than yeast breads?
The only one I'll kind of take issue with is pealing vegetables. I used to never peal. Then I read a book by Alice Waters and she said that the skin of a carrot is bitter. She is right. Ever since then, I peal my carrots. One of the potential downsides to your advice is the amount of pesticides and herbicides that are sprayed on out crops and GMO. I'd like to hear a follow up from you on this topic.
That's why I only buy organic, and hang the price. If I couldn't, I would probably peel a lot more. Regarding the carrots, I thought bitter was better for us. Maybe peeling helps release the sugars? No knowledge here but I know my horse-owning friends say too many apples and carrots can make a horse ill.
Hey Docs i will make my chef watch this video,so she preps my meals properly😅😅😅😅😅.No seriously i cook my own meals ,dont hate cooking but i dont love it but i know its for my health to not eat processed food ,and its way cheaper your content is always dare i say FOOD FOR THOUGHT😅😅😅😅 HAVE A GOOD WEEK KYM ADELAIDE
I always like and follow the information and advice you provide in your videos because I trust that they are based on science and research. But: boiling water and steam coming out of it have the same temperature. So if water is boiling at 100 C then the steam has also 100 C
Thank you for these tips, Doctors!!! 🧄If I crush my garlic on Saturday, then add to my food through the week, is it still ideal? 🥦If I cut my broccoli a day before, is that still beneficial? 🌰I’m pretty confused about the nuts. If I buy roasted nuts, soaking them seems like they won’t be crisp and dry? I’ll google these questions - because I’m responsible for my own health. 😉
Hi Docs, can you do an information video for options about hair loss? I am a middle age woman with a lot of hair loss recently. I am trying rosemary oil, taking biotin, just started HRT, but have I missed the chance to regrow it? What else can I do?
I’m a 67-year-old female. Last year my hair was coming out like crazy. Bloodwork all came out normal. 2-3 months later it stopped falling out and started to regrow.
Quick tip for washing rice. Plenty of water that covers rice for several inches (or centimeters, or "Japanese sun") quick swirl, drain. Now take your knuckles and swirl the wet rice for 20 or 30 rotations. Now more water which will turn very cloudy and drain. More water, drain, more water drain - it will get clearer and clearer and after about 4 drains, it's rinsed . More water and cook. In a rice cooker water should cover the rice by about "one knuckle" or the thickness of your hand to cook. What - no rice cooker? See "potatoes"...
Hello. As most of my vegetables are frozen before I prepare them, I wonder if you would have a suggestion as to how to get the most benefit from Broccoli. I usually put the frozen veggies in a bowl, cover them with a damp paper towel and minimally microwave them. (usually a minute to 1 1/2 minutes depending on quantity. Would you suggest thawing them, then cutting them and waiting 40 minutes - or has the frozen process interfered with getting additional benefits? Thank you.
Hi guys. I’ve learned from this video and will incorporate in my cooking. But this should be required viewing at OTMH kitchen. A month in 7C taught me the only dinner edible was Mac and cheese. Explains the lineups at Tim’s and Starbucks. Ha ha !!!
“I release you” such a simple yet powerful phrase that ultimately benefits both parties. I grew up with a narcissistic father and learned to do something similar however each time it required much more thought & negotiation with my own anger, frustration & pain. I’ve also utilized it with other non-narcissists that were displaying bad behavior. I love this phrase because it seems like it will cut the time and angst down of my old method and immediately get to the part that feels so much better. Thank you so much.
My Grandmother lived to age 99. When we didn't feel well she would boil vegetables and have us drink the water the vegetables were cooked in. Also, she would make a very delicious soup out of garlic, pastina, oil and egg when we had an upset stomach. Or she would boil water and let it sit for awhile and then we would sip it. This helped you to burp. Nothing was thrown out in her house. She used really good olive oil on her face and hands as well. Mondays were homemade chicken soup night. The thought was because one ate more heavily on the weekend, one needed to flush your body. My Mom followed that habit and I often do as well. She was very smart! The old timers really knew what they were doing. I really enjoyed this topic. I'll remember to grab the broccoli first when I'm preparing a meal and let it rest.
This is such a heartwarming memory! Your grandmother's wisdom and care for her family are truly inspiring. It’s amazing how simple, natural remedies like vegetable water and homemade soups can have such a lasting impact on our well-being. The tradition of chicken soup on Mondays is such a thoughtful way to reset after the weekend. It’s a beautiful reminder of how much the older generations valued health, resourcefulness, and balance. Thank you for sharing these lovely stories-they’re a treasure!
Google whole plant food diet plan ..no money ..free recipes...Dr. Greger science ...Dr. Esselstyn cardiologist etc
Why did she die then?
Thanks for sharing your grandmother’s remedies 🥰❤️
This is a fantastic share of memory! I was blessed to know family members that were of the same mind. Thankyou so much for sharing.❤
I've been crushing my garlic and let sit for 15 minutes ever since you guys shared that with us a few vids' back. All the info you good doctors share is a blessing for those of us who desire to live proper healthy lives. Sence my wife and I started preparing our own food and making "wise" and informed choices, life has become so much more rewarding and pleasurable. Good health is such a gift. Thanks Dr's Paul and Brad, you guys are great!!
When I cook rice I take my Broc and put it on top of the rice about half way done so they are steamed with the rice. Works great.
Great tip. Going to do that.
My late Palestinian mother used to add lemon juice to spinach stew without knowing the nutritional benefit. Bless her soul.
Very nice
Allah bless you here and your mother there in the hereafter. Prayers 😢
@ Thank you for your sweet words.
If you buy pre ground flaxseed, store them in the refrigerator so they don't go rancid. You guys are the best!
Yes we agree! Thanks!
That you guys are the best or keeping ground flaxseed cold?! Lol
I always grind the flax seeds before each use so they stay fresh.
I buy whole flaxseed and then grind it in my high-speed blender. Then keep it on the refrigerator. Hopefully I'm getting the most nutrients that way!
19 Nutrition tips (summary)
Crush garlic, wait 10-15 minutes to release allicin, an anti-inflammatory, antioxidant.
Broccoli - cut it 40 minutes ahead of time to let sulforaphane to form. Antioxidant! Reduces cancer formation.
Cooking these veg releases nutrients, tomatoes (lycopene) and carrots (beta carotene).
Steam veggies instead of boiling. Steaming allows veggies to retain nutrients.
Rinse your rice - can have arsenic from soil
Add lemon juice to your greens. The vitamin C aids the absorption of the iron you get from spinach or kale. (Good on your salad too)
Store potatoes in dark area so they don’t turn green and sprout- solanine is toxic - don’t eat
Avoid peeling fruits and veggies. Nutrients in peels
Don’t overheat your oils. Use oils with a high smoke point like avocado oil and refined olive oil. When you overheat them healthy compounds break down and it forms smoke which isn’t good for us.
Oligosaccharides come from beans. (Can cause digestive issues like bloating, gas, and diarrhea.) To reduce this, cook your beans with a bay leaf!
Blanch veggies before freezing- can preserve color and nutrients
Use spices - ginger, turmeric - positive health benefits
Pair foods that have High Fat-Soluble vitamins (Vitamin A, D, E, K) with healthy fats. Consider adding avocado or olive oil to these foods. (Broccoli, spinach, kale, sweet potato, asparagus, cabbage, carrots, red peppers)
Sprout grains and legumes. Put in water for 2-3 days. Increases nutrients and reduces anti-nutrients.
Use minimal water when you boil vegetables. Just barely have it covered so nutrients don’t leave and go into water.
Grind flaxseed before eating it. It aids the digestion of it. Or you can buy it ground.
Chill your complex starters - Potatoes and rice, if you cook them and let them sit for a couple of hours, (or eat as leftovers) it changes the starch formation to make it a starch that’s harder to digest. It becomes a fiber like substance, it won’t spike your glucose as much.
Tannic acid and Phytic acid are anti-nutrients that reduce absorption of iron, calcium and zinc. They are found in legumes, nuts and seeds.
Soak your nuts and seeds. It rinses some of the acids away.
Avoid over-washing your produce. It is important to wash produce, but don’t soak for long periods of time because you can wash away some of the nutrient benefit. Don’t soak mushrooms. Use a brush or damp cloth. (Add a little salt when cooking so they don’t get soggy)
Thank you!
Thanks!
Complex 'starters' should read starches like potatoes or rice
These are really helpful tips for me, because I'm a big believer in getting all my nutrients from food and not supplements. Going to make a list - and put in on the fridge. Happy Sunday - and thanks again.😄
You two are terrific! Great information presented with humour and a reminder that I am in charge of my own health. Thanks. cheers
I've been doing nearly all of the things you mentioned for a long time, but was unaware of the broccoli trick as well as the bay leaf in beans. Thanks!!
We need to move those large microphones ! Love your humor and all the good info.
The bay leaf is a beautiful plant thank you for all this information greetings from Switzerland
I put it in homemade soup and stew.
You guys are awesome and make health fun and easy to understand. Keep up the great work.
Adding mustard powder to cooked broccoli helps activate sulforaphane, a powerful compound with potential anti-cancer and antioxidant properties. Sulforaphane is formed when the enzyme myrosinase interacts with glucoraphanin (a compound in broccoli). Cooking broccoli destroys myrosinase, but mustard powder, which contains the enzyme, can help restore sulforaphane production. Just sprinkle a small amount of mustard powder after cooking to maximize the health benefits.
Good one! Thanks!
Like this video a lot, gracias! Bay leaves; love them. Didn't know this benefit. I use them in all type of stews and (vegan) Bolognese sauce, but also to just boil my beans and chickpeas in the pressure pan to further use them- gives a first layer of flavour w no effort. If you have rosemary and thyme plants, you add those too...
I was taught to always steam foods with one inch water by my now 95 year old Mom and her Mom also lived to 95. Mom knows her nutrition! My Philippino Daughter in law taught me to rinse rice. They eat brown rice when ill for the extra nutrition. ( Part of the BRAT diet)
I love learning more about nutrition. Did not know about letting broccoli sit out before cooking.
It is wonderful to hear doctors talking about this topic!
So glad I watched your video this afternoon before roasting my broccoli for dinner! I knew about letting garlic rest before cooking, but I had no idea I should be doing that with broccoli. Thanks for all these informative videos.
Your videos are wonderful! No hype, just well researched facts. Thank you so much for doing these videos.
Thank you for taking the time to help people!!
Oh good video Docs! I took in of the garlic. My friend is a Italian & she presses her garlic, mixes it with a glass of water and drinks it(yuck) for a cold coming on..... I don't eat white potatoes as I've got fibromyalgia. But eat Sweet potatoes. My mother always placed potatoes in the celler or in refrigerator where the closed in crisper is so no roots would form.... I don't get it though cause having your vegetables around you eat them. As for Bay Leaves I put a few in soups and chili 😋 yum. Thank you for great points of eating healthy!!! God Bless!
I knew a couple of these but the majority I did not. Sourdough bread has become popular in the UK and putting that in the freezer and then thawing it out is supposed to be a healthier option than just eating it straight from the packet. This is a great list thanks for sharing. And even more - thanks for keeping this short and punchy and not a 90 minute lecture.
I also heard about the freezing benefits but also learned that freezing then toasting is even better. Not sure why, but it does not matter as I love toasted sourdough. I now, only eat my home baked, organic flour, sourdough bread.
@@dagz6831 Yes, I often toast the frozen bread to thaw it out unless I am using it for a sandwich.
Hello Charles - Clare here from the UK too. Now, that's interesting about the Sourdough, because I had heard that freezing kills something beneficial in the bread. I buy an organic Sourdough from the local Farm Shop and I won't buy one if one is in the freezer and will go without if not a fresh one available. At £5 a pop, I want as much 'bang for my buck' as possible. Now I don't know what to do!
@@ClareHarrison-qi3bw According to current research, freezing sourdough bread may be considered slightly better for you because the freezing process can potentially lower its glycaemic index (GI), meaning it causes a slower rise in blood sugar levels when consumed; however, the overall impact on health is likely minimal and depends on the individual's dietary needs. - that was from AI I have also heard that toasting the bread is good for you. I believe (and need to say I am not a scientist) that the objective is to flatten the sugar spike. I would welcome some scientific evidence on this. As a side issue freezing the bread for me makes a lot of sense as I do not eat it every day and that keeps it fresh. On cost Aldi sell a sourdough bread which is £1.69 a bag which seems OK and is clearly a lot less money. Freezing the bread does not really reduce the probiotics as the cooking it in the first place achieves that.
I do rinse rice 🍚 but had no clue there was arsenic on it! Yipes!!😮
U guys r a hoot! And good info, thanks!
Wash avocado before slicing as many hands have already picked it up and other bacteria on it. 🥑
Always steam broccoli!! Love it! Thank you.
The best!
Celery's such a treat, I cut ends off and throw in the freezer, they do accumulate but when making stew/soup they're ready for boiling distilled water, of course only good for chucking afterwards, sure beats going without! Only use limes in guacamole, it'll stay greener and keep airtight with veggie bag!
Both entertaining and educational! Love you guys😂
Your my doctor's! Thanks for all of your help. Also, your levity is good medicine for me.
You guys are seriously good. You have helped me improve my diet and health. Thank you.
I've read the studies on arsenic in rice - washing does *not* remove it. Instead, cook it in an abundance of water, then drain. Per a University of Sheffield paper, 1 part rice boiled for 5 minutes in 4 parts water, drained, then cooked as usual (with just enough water to be absorbed completely) reduces arsenic by about 50% while retaining many nutrients.
Yes, this is according to my research as well. Brown rice (better than white rice) from Texas has a lot of arsenic due to the arsenic in the soil there. Growing it organically does not get rid of the arsenic so it's still a problem.
For rice eaters, you may buy Thai rice as most of them are grown in water ponds, not on land.
I read that rice from South Asia tends to be low in arsenic. Some companies test the rice grown in California for the heavy metal, which tends to have lower levels than other parts of the US.
California rice is lower in arsenic than rice from other parts of the US. Organic rice is not safer than regular.
@@kchello6533 Thailand isn't the only place growing rice in water ponds (Japan, India, China, Vietnam, Bangladesh).
Steamed broccoli florets - a staple of my diet for decades. The cutting 40 minutes in advance is new to me; good to know and I'll practice this going forward.
Same 😁 I guess I'm okay cuz I cut my broccoli up yesterday for a recipe today 😂
But what if you buy them cut and frozen?!?!
yeah but if you are like me , you eat so much , plus cauliflower that you easily get enough . Stalks sliced have texture in soups , or kind of bamboo shoots feel in stir-fries
Thanks guys, very helpful advice for healthy eating.
I have never heard of any of this. Wow! Thank you for the information.
You are so welcome! We thought it was all very interesting
Thanks!
Thanks you so much ! You are so very kind.
Who would have ever guessed that there is so much science behind how you cook and prepare food! Thanks for the tips!! 👍
Pretty cool right?
Thank you…Did not know about letting garlic sit for a few minutes..we usually cut and cook
I didn't know either. Fortunately, I cut my garlic first to get the hard part of prep out of the way first thing, so it gets rested and I wasn't even aware.
Great info here for a diabetic like myself. I’ll be sharing it for sure. Thanks doctors!
We thought so!
Great tips, Docs!
Glad you like them!
@@TalkingWithDocsHi. Can he do a show about the human frustrations of being on an elective surgery list with long post Covid waiting times? Thank you so much.
Great to know about rinsing rice!! Thank you
I learned a few things today, thank you, love you guys. Keep the humour going and the valuable information. Much appreciated 😊
Great list! Thanks!
We thought so!!!
I love following you because you dish up humor with valuable information
Thanks! Some people comment too many jokes. We try to keep it light but useful.
Too many jokes
Great video. I grew my own organic broccoli sprouts in wide mouth quart jars for many yrs. I believe that eating a lot of them helped to reduce a breast tumor that I had. You 2 are so funny. That last tip about the nuts was priceless. The look on Dr W's face was hilarious. You can save the veggies peels and freeze them for use in soups.🌰🥜🤣
Broccoli sprouts have many more times the sulforaphane than the mature vegetable. You might be right.
How do you do this?
@@lmbjeffers I buy organic broccoli sprout seeds from handy pantry, google how to grow broccoli sprouts. I use wide mouth quart jar. Keep the unused seed in the freezer.
Dang good video 👍👍thank you for sharing this great advice. I sure am glad you guys make these informative videos.
Expose mushrooms to sunlight to increase vit D. Combine turmeric with black pepper for increased availability, cook in cast iron for increased iron, cooked greens vs raw for more iron absorption (along with the vit c you mentioned).
Please consider either putting a list in the Description, or showing time-stamps for each item: makes it much easier to find info. Thanks.
Old health inspector here, you rinse rice and beans because they are stored on dirty surfaces while they are being prepared and stored for sale. If you’ve ever been to a processing plant for these items, they are stored on the floor in piles.
Great tip!
Some of these I knew but a few other I’m glad I now know because I do include those foods in my diet
Great tips! Hilarious. I had no idea about the phytic acid in seeds and nuts. And I'll end that subject there 🤣
I also add black pepper to my turmeric, I believe the piperine helps with curcumin absorption ?
Yes!
having fun while we learn - what a great way to absorb information - thank you for all that you do!
Glad you enjoy it!
Lots of great cooking/eating information!
I used to sprout beans and alfalfa and I had a garden with lots of vegetables and even peanuts.
I knew most of the tips you gave us and I use them all the time! I love to squeeze lemon on vegetables, especially broccoli and cauliflower.
I'm also roasting vegetables instead of boiling them. I had mentioned that I'm trying to eat Mediterranean recipes. It's more beneficial than a lot of other diets.
You two are a hoot!😅
Thanks for sharing another great video!👍
Great video. Thanks.
Soak nuts? 🤔 I need more info. How long do they soak? Air dry or pat dry? Would this be done on the whole bag from Costco, or just prior to using them? I remove the skin from walnuts. Would that result in the same result?
Nuts should be soaked 8 hours or overnight. To 4 cups nuts add 2t good quality salt like Celtic; cover with filtered water by a few inches. After soaking time is over, drain the nuts - no need to rinse, and dehydrate either in a dehydrator or the oven. I dehydrate at 105 degrees for about 24 hours in a dehydrator. If using an oven, spread nuts in a single layer on baking sheets. Dehydrate at a low temp - 150 to 170 degrees or less leaving the door ajar for the steam to escape. Dehydrate until fully dry and crispy. Cool completely. This is good for almonds, walnuts and pecans. NOT good for cashews as they get slimy. I put my dehydrated nuts either in ziploc bags in the freezer or in vacuum sealed mason jars. Hope this helps!
@ thanks. How long will they keep?
I rinse, soak over night, rinse, drain and refrigerate.
@ In my experience, nuts stored properly will last a good amount of time. A full year or better. I usually keep a partially full jar in the fridge for immediate use, one vacuum sealed jar in my longer term pantry and the rest in the freezer. I usually soak and dehydrate a full Costco size bag which is 8 cups. If I get a good deal on bulk packaged nuts, I will place the unopened bags in the freezer until I'm ready to soak and dehydrate.
Tip. Mushrooms absorb oil like a sponge. Instead, after slicing mushrooms, place in a sauté pan and add a little water. Not enough to cover them (way too much) but just enough in the bottom of the pan so that water is touching all the mushrooms that are in the pan. Simmer the mushrooms in the water, stirring frequently, till all the water has evaporated. Now your mushrooms are ready to cook with whatever you were going to cook them with, frying, braising, etc. I know this is an extra step added to cooking but you won't have mushroom oil sponges
Good tip!! Thanks 🙏
People scratching their heads? Simmering in water enhances the flavor through the flesh, while constricting the fibers and collapsing the pockets within the mushroom, closing the pores so they don't absorb as much oils or fluids when finished off . My dad was the mushroom master, we were not happy picking them wild every year, but man were they good when he served them up.
lol. chemistry is not your steing suit. k. medium heat, nothing but shrooms. nothing. keep an eye on them. when they stop bubbling, they are perfect for frying or add to dish. lol. dear oh dear oh dear
Mushrooms are mostly water. If you simmer them in a pan w/o any liquid, they will release the water and concentrate the flavor.. I might add olive oil to them at this stage, or better yet, sweet vermouth.
@ Who knew there were so many mushroom 🍄 experts lol
Great advice. As people of, 🙄 ahem… Mediterranean extraction, 😄 we use a great deal of garlic. What exactly happens to it *after* it’s crushed that wasn’t already there? Is it perhaps some form of oxidation? 🤔 Nothing is really *added* to their chemistry other than the exposure to the air.
We love you both so much and appreciate all the videos you do! We give you shout outs on our Plant Based TH-cam cooking channel all the time because we know how valuable you are to so many people. Keep doing what you do as we are lifelong fans for sure! You are helping to educate so many people and we use most of all the tips you just mentioned in this video and happy we learnt a couple more. 😍
Wow that is so great. Thanks so much
first and happy to hear the list... thank you
Our pleasure! Very cool you are first!
Loving your job, thank you so much and keep up the good job!
Thank you! Will do!
I liked all your suggestions! A few new ones for me. I'm on my fourth Pressure Cooker like Instant Pot over 14 years. They are so easy! I suggest #20 would be something fermented such as Sauerkraut or Kimchi. They go on every thing! Great topic!
Fermented oats!
@@ellocodos Hmm, I never heard of that! I'll give it a try! Good suggestion!
Thanks for the tips. Cooking lentils now, added a bay leaf. Broccoli seeds which one sprouts at home have the highest nutritional value.
I pair my spinach with red potatoes which also contain Vitamin C to bind with the iron in the spinach. Garlic and Ginger are staples in south Asian cuisine (didn't speak about them).
Superb list
Another excellent video- keep up the good work!
As always, IMPECCABLE!!! Love you, Doctors. So appreciative of your knowledge. You just have a way to always make me feel encouraged, and I absorb everything you say. I do all of this with your humor. I can't stop laughing. So what does all this mean? Never leave us!
Thanks guys!! Excellent video. Great information. I'm really benefiting from your videos. I often refer back to them!
Our pleasure! Thanks for sharing
Thank you 💛 🙏🏼
Thank you.
I guess points go to frozen broccoli (already cut up, and pre chopped garlic in bulk. Btw they always suggest to rinse your rice on the side of the bag. I was bummed to discover apple juice also has arsenic🙁. I like your Bay leaf tip- huh, didn't know that one. Washing away nutrients - interesting. Good job you guys. Thanks for the tips
Very welcome
Love your channel. Great information. ❤
Thanks so much!
Love u guys,informative and hilarious innuendos 😂🎉😂🎉😂
Awesome as always and fun as a bonus. Thanks for fixing the mic issue!
Thank you 😊
Another very informative, interesting, helpful and amusing video. Many thanks, you two fab Docs!
I love you guys! You two are super informative and crack me up! 😂 ❤
Thanks so much YYZgal! Seems like a Toronto airport gal!
🤣 Definitely from Toronto but a dental hygienist who loves to travel.
Have you two ever done a feature on fermented foods and the benefits of same? I’m thinking sauerkraut and fermented fruits… also the benefits of sourdough rather than yeast breads?
Yes we have 😀
@ thanks , I’ll check this out !
The only one I'll kind of take issue with is pealing vegetables. I used to never peal. Then I read a book by Alice Waters and she said that the skin of a carrot is bitter. She is right. Ever since then, I peal my carrots.
One of the potential downsides to your advice is the amount of pesticides and herbicides that are sprayed on out crops and GMO. I'd like to hear a follow up from you on this topic.
That's why I only buy organic, and hang the price. If I couldn't, I would probably peel a lot more. Regarding the carrots, I thought bitter was better for us. Maybe peeling helps release the sugars? No knowledge here but I know my horse-owning friends say too many apples and carrots can make a horse ill.
Great information. 👏 Thank you
Welcome!
Very good information. Thanks 🙏
All good information. Can you do a video on gallbladder polyps?
Will add to the list
Great informative video! Thank you
Very welcome
Hey Docs i will make my chef watch this video,so she preps my meals properly😅😅😅😅😅.No seriously i cook my own meals ,dont hate cooking but i dont love it but i know its for my health to not eat processed food ,and its way cheaper your content is always dare i say FOOD FOR THOUGHT😅😅😅😅
HAVE A GOOD WEEK
KYM
ADELAIDE
Great show! Thanks for the expertise
Fascinating!! Thanks!☺️
Thanks guys, i learned quite a bit
Our pleasure!
Fun and interesting as usual…thank you! Now, what about microwave cooking (for veggies) vs steaming or simmering?
Hmmm great question. Probably better than boiling or simmering. Not sure compared to steaming
I really enjoy your information !
I always like and follow the information and advice you provide in your videos because I trust that they are based on science and research.
But: boiling water and steam coming out of it have the same temperature. So if water is boiling at 100 C then the steam has also 100 C
Thank you for these tips, Doctors!!!
🧄If I crush my garlic on Saturday, then add to my food through the week, is it still ideal?
🥦If I cut my broccoli a day before, is that still beneficial?
🌰I’m pretty confused about the nuts. If I buy roasted nuts, soaking them seems like they won’t be crisp and dry?
I’ll google these questions - because I’m responsible for my own health. 😉
You guys are so entertaining…..I’m not sure you believe half of what you are reporting but it’s all great advice!
We do!
Great tips ...some I didnt know ...pre ground linseed loses a lot of benefits ...I use a coffee grinder...easy
Good stuff!
Hi Docs, can you do an information video for options about hair loss?
I am a middle age woman with a lot of hair loss recently. I am trying rosemary oil, taking biotin, just started HRT, but have I missed the chance to regrow it?
What else can I do?
I’m a 67-year-old female. Last year my hair was coming out like crazy. Bloodwork all came out normal. 2-3 months later it stopped falling out and started to regrow.
Quick tip for washing rice. Plenty of water that covers rice for several inches (or centimeters, or "Japanese sun") quick swirl, drain. Now take your knuckles and swirl the wet rice for 20 or 30 rotations. Now more water which will turn very cloudy and drain. More water, drain, more water drain - it will get clearer and clearer and after about 4 drains, it's rinsed . More water and cook. In a rice cooker water should cover the rice by about "one knuckle" or the thickness of your hand to cook. What - no rice cooker? See "potatoes"...
Hello. As most of my vegetables are frozen before I prepare them, I wonder if you would have a suggestion as to how to get the most benefit from Broccoli. I usually put the frozen veggies in a bowl, cover them with a damp paper towel and minimally microwave them. (usually a minute to 1 1/2 minutes depending on quantity. Would you suggest thawing them, then cutting them and waiting 40 minutes - or has the frozen process interfered with getting additional benefits? Thank you.
Can’t help myself need to say it again u guys just crack me up 😂😂😂😂❤❤❤
Hi guys. I’ve learned from this video and will incorporate in my cooking. But this should be required viewing at OTMH kitchen. A month in 7C taught me the only dinner edible was Mac and cheese. Explains the lineups at Tim’s and Starbucks. Ha ha !!!
“I release you” such a simple yet powerful phrase that ultimately benefits both parties. I grew up with a narcissistic father and learned to do something similar however each time it required much more thought & negotiation with my own anger, frustration & pain. I’ve also utilized it with other non-narcissists that were displaying bad behavior. I love this phrase because it seems like it will cut the time and angst down of my old method and immediately get to the part that feels so much better. Thank you so much.
Wow great tips thank u
I love you two!
Awesome 19✅️
Thank you so much for all the info. You guys always make me laugh. Thanks for that too!😊
I would like to know which of of came up with the TH-cam idea 😂😂!
Thank you for what you do for humanity 🙏