I went paleo/keto for the past 10 plus years. No carbs actually destroyed my health. I make my own sourdough bread, pancakes, and soaked/soured oats/grains - I NEED it! They feed my hormones. Women in particular need these carbs. I'm 48 and certainly facing menopause.
I had terrible gastritis issues for months at a time when it flared up over the last 4 years, this last time for nearly a year, straight. I started making my own bread, rolls and pizza dough (not even sourdough). Water, yeast, salt, and bread flour. I eat my own bread once or twice a day. I was previously eating store-bought bakery bread for the previous year (nothing pre-packaged). Ever since switching to my own bread (I don't eat processed/preserved foods), I've had no flare ups, and I'm the lightest I've been in 15+ years, dropping about 15 lbs.
My Mom is Swiss and baked all of our bread at home growing up in the US. Her bread always tasted and seemed very different that what you could get in stores in the US at the time. Our friends loved her bread, and she used to gift loaves of bread around Christmas.
Bread is addictive to me. When I quit bagels and pizza and went to only whole foods, I felt like I had withdrawals. I also increased my exercise and only eat in a 9 hours window. No alcohol too. I lost 18 pounds in two months and feel amazingly well at 50 years old.
🥖🍞I make “farm bread” which is lazy sourdough. It’s just flour, water, salt, and a pinch of dry yeast. Mix and let it sit at room temp for 24-36 hours. Add a bit more flour the next day, shape a bit, and bake in a Dutch oven for 45-60 minutes. A touch of sour flavor and a good amount of fermentation too.
Fantastic video! I have found all this to be true in my own journey. I make my own einkorn sourdough now and I can eat it without an issue, and know that I’m actually getting nutritious bread because I freshly mill my flour! Thanks for addressing the topics of fermentation and sprouting
I choose organic, often sprouted, wheat berries and prefer to use ancient grains like Einkorn, spelt, and Kamut. I mill these berries myself immediately prior to baking. I rarely sift out the bran and prefer to use the whole grain. Although sourdough, long cold fermented bread is my go to, I do make some quick breads also. Once these breads cool, I slice, double bag and freeze them, further lowering the glycemic index. I can’t imagine ever eating store bought cardboard, oops, bread…again. Whole wheat flour purchased in a store has had the nutritious parts removed and then replenished. Within minutes of milling, oxidation occurs and whole grain flours in particular spoil quickly. Making sourdough bread can easily be worked into the busiest of schedules. It’s very forgiving.
Thanks! This is a great presentation! I was gluten-free for 20 years. Got on the sourdough bandwagon just before 2020. My breads don't turn out that sour. And I keep a 100% rye starter. I got a small mill in lockdown and grind my own local grains now. My family likes my breads because they don't get digestive discomfort. 18-24 hours of fermentation. And I have found tricks to getting a whole grain flour to lift and stay soft. So glad the word is getting out about "proper" fermented bread. I don't touch the grocery store stuff. The book looks really good. . . gonna check that out. Thanks!
Quitting all grains at 56 changed my life-I'm now 62 and still feel as good as I did at 30 (better in some ways, like joints and tendons) so there is no tempting me to reconsider bread. It was my understanding that the protein gliadin was the real culprit in gluten and is also present in almost all grains, so avoiding gluten isn't really enough for people whose gut suffers from permeability caused by gliadin.
One of the bigger contributors to the issues with bread is it is one of the top crops heavily sprayed with Glyphosate and other herbicides that are carcinogens causing inflammation which causes autoimmune diseases, cancer, etc. it’s not just as simple as making sourdough but getting a clean flour source. And it’s also the fact our flour is no longer freshly milled that causes gut issues. Once it is milled, it loses a lot of nutrients and starts to oxidize which again, can cause irritation in the gut, thus causing inflammation, etc.
I make my own flour from organic wheat berries. I make my own bread using my freshly milled flour. Wheat is a nutrient dense food. And it is delicious!
Same! We bought a glucose monitor and compared our regular, store bought bread (a whole grain, seeded bread) to my fresh milled bread at 15 min, 30 and 60 min after eating. Far better results, not nearly the spike we saw in the "healthy" store bread. We've seen our cholesterol improve (both my husband and I..our primary care remarked on it to both of us), blood sugar improve and blood pressure improve. Far fewer gastro issues too. And sourdough made with fresh milled organic wheat is even better!
Love this take on bread. As a vegetarian, who loves to bake, this is great news to hear. I’ve found it quite challenging and I eliminate bread altogether. Thanks!
This week I’m planning to learn how to make sourdough with einkorn wheat flour. It’s not hybridized, has WAY less gluten and weaker gluten and is organic. It also has more nutrients as well!
Funny story. I live in FL which is basically an ant hill 🐜 I bought some Eikhorn flour and stored it as usual. I swear, the ants chewed through steel to get at it, and they never touched any other types of my flour. Ants don’t lie, must be great!
Good luck! Einkorn is one of the trickiest ancient grains to use as it has very weak gluten and absorbs water very slowly. Try to use recipe sources that are knowledgeable about Einkorn in particular. Jovial founder Carla Bartolucci has some excellent books and TH-cam videos.
I soak and sprout organic wheat berries and then grind my own flour. It takes a little time but makes a great tasting loaf and I hope a little healthier. I also make my own sourdough. I have about 1 piece of bread per day. I’m 54, metabolically healthy so I enjoy a little bread every now and then.
I’ve been into sourdough making for over a year and we’ve been loving a lot of recipes (not just the bread). Our kids are not fans of the sourdough bread but sourdough garlic knots, pancakes or other baked good they LOVE.
Even though I am quite active now, the carb load of any sort of bread for me makes it something I avoid due to past issues with blood sugar. I am thankful for your more nuanced presentation. On the positive side for me, I was never really a bread person, so no loss for me.
Hey thanks for the video and I stop eating bread when I started eating healthier and also when I found out most of our wheat in America sprayed with glyphosate to help rapidly dry out the green for earlier harvesting. The EPA maintains that glossophate has a "low toxicity for people". Anyway great video I always try to buy organic when I can.
I'm 56, healthy, bake and eat bread all the time. My wife loves it. I do not add any sugar, it rises just fine. Sourdough is overrated, any bread recipe is good compared to the crap in the store that never molds.
Breads almost as addictive as lollies. Was happy if I had bread each meal, but now I feel off so im slowly taking it out of my diet, and feeling better.
I have a gluten sensitivity. Ezequiel bread works for me. I’m trying to find a local bakery in my city that makes real sourdough bread. Thanks for the video!
Bread in the US also has more additives especially sugar than many other countries, I have never experienced such a sweet taste with bread as I do when in the US, bread there is really unpleasant.
When we visit the US from Australia we notice such a difference in the taste of grocery store bought bread. One day my son who lived in SF at the time made us toast with Vegemite which is very savoury in taste. The taste was so off as the bread had so much sugar in it. I eat bread in the US now when I visit but a lot less and am very pricky about where I buy it.
You mentioned no big box grocery carrying real sourdough... Can you look at Aldi sourdough bread? Per the label, this bread consists of just three main ingredients, which are salt, water, and flour which I thought would make a solid choice as it doesn't have this laundry list of ingredients I can't pronounce. I also keep it frozen and toast it which I've read also helps glucose control.
Fascinating! Love your videos, as always! I make my own sourdough with whole wheat that I grind. I still only have 3-4 pieces per week (post-menopausal woman). I would love to know what you think of the ancient grains like einkorn. If you think the body processes those any better. I'd also love a more deep dive on sourdough vs non-sourdough and how the body digests it.
I make my own 100% long fermented sourdough bread every single week. It's so important to me. I usually make it with at least 50% stone ground whole wheat. I also try to make other grain products homeade and long fermented as much as I possibly can.
@KarenDGobsmacked usually at least a total of 24 hours. Sometimes it is longer because I will leave it in the fridge during the second rise until I want to bake. I sometimes leave it in the fridge for a few days like that before baking.
Never thought I could quit bread from my diet. It's quite simple really - don't buy it and then you can't insert it into your head. 2 years grain free - yay!
Beating the Food Giants by Paul A. Stitt is a classic book that tells about one biochemist/baker's efforts to create a nutritionally complete bread. Not easy to do!
We fresh mill organic grain and use it to make the best bread! It's not hard to do and it's wonderful. Michale Grappe has lots of information on the health benefits freshly milled whole grain bread.
It's still wheat or flour. Causes inflammation. I mill own flour and make for husband . Daughter makes the sourdough , but bc of it being flour it bloats me ...there fore I can't.
I am a HUGE sourdough lover. We only eat sourdough bread. I make hotdog rolls, hamburger rolls, regular bread, pizza and so much more and I always use my sourdough. If I bake something, you bet your bottom that I'm putting sourdough in it. I cannot eat regular bread. Open it up and I gag because it smells awful. Conventional yeast bread, store bought bread, knowing exactly how it breaks down the grains and people would see how and why it's not good for them. I know people that can't eat regular bread but they can eat sourdough. If a recipe calls for flour, I'm definitely putting sourdough in it too.❤
Sourdough is NOT hard to make. Granted it may take some time to get to know your sourdough but once you understand, it's not hard to make. I can make enough sourdough bread in a day to last our family a month because it freezes so good. I hate it that people make other's think it's a hard bread to make and it's not.
Hi. I enjoyed this as my personal e perience after years of gluten free due to bloating after eating bread I discovered through a friend that she can eat bread now if it is organic wheat. Regular US wheat is sprayed by a Mansanto chemical prior to harvesting that closes up the wheat and just like my friend I too was fine when I use organic. Even Walmart has a good stone ground flour family owned in Italy where all flour is good. I still only have bread occasionally made from an organic sourdough bakery in Traverse City MI. Maybe this will help others.
I never took bread off the table. Like many other people, I started making bread during COVID. Moved from yeast bread to sourdough and never went back. I've been making sourdough bread ever since, tried lots of new recipes. It's fun, it's tasty, and it's healthy. FYI, Trader Joes carries a sourdough bread that uses sourdoug starter.
Thanks for this post! I've been making sourdough for about 3 years now (like the rest of the world!) and we no longer even buy store bread any more. My starter has a very long history - great story for another time. Anyway, there is nothing in this world like warm sourdough from the oven. 🫶
All bread is not the same. Homemade sourdough bread actually helps to reduce blood sugar because of the fermented cultures in there. :-) However, all gut are not the same. Some ppl can have some bread, others can't and/or shouldn't due to gut issues.
In the 50’s, wheat was genetically modified to increase yield but the result has less nutrients and harder to digest. This is the reason that bread is such a problem. Look up how wheat changed in the 50’s and it’ll explain it more properly. It’s not about yeast or sugar, it’s about the fact that ALL our wheat is this genetically modified strain that makes a better profit but harms so many. Profit over People paradigm reigns.
Yikes! I knew the regular grocery store sourdough is not good, but what about Whole Foods? I recently started buying their sourdough bread that is made fresh every day. Thoughts? Thanks, Autumn!
It’s often the preservatives that are the problem- think how long it takes to break down Note how the French eat bread every day- BUT it’s freshly baked every day with no preservative
I was strict paleo for about 5 years due to SIBO and then I got pregnant with my son and all of sudden my body is like "eat carbs!" 4 years later, I'm not losing the weight because I work from home, and now I'm wanting more carbs in my diet. I can't digest a lot of bread but I have been making my own GF sourdough bread at home and now I don't want to give it up.
People have been eating even the modern version of bread for decades and there wasn’t the levels of “gluten sensitivity” or “food allergies” that we’re seeing today. I think the bigger culprit than gluten and anti-nutrients may be the glyphosate used to grow the grain used to make the bread. People in Europe don’t have problems with the wheat to the degree we in the states do and they don’t use glyphosate or the other agrochemicals used here. I agree it’s best to stay with traditionally fermented bread as much as possible and to still use it as a complement to meals occasionally. But I’d like to see how people would be faring with their gluten intolerances if ALL the chemicals were eliminated. And it stands to reason a large % of food sensitivities in general would be eliminated across the board with the elimination of these chemicals as well. Perhaps we’ll get to find out with RFK in charge. We’ll see!
Hey autumn! I’m interested in the topic of trying to boost my iron intake with my meals instead of depending on supplements for my whole life indefinitely! I’d love and appreciate if you gave some practical advice to boost iron intake while not neglecting our calcium- because as you might know they don’t absorb well together- and without having to constantly “count calories” to make sure we’re getting enough iron. Is spinach actually a good source of iron? What are tannins and does it affect iron absorption? Is animal sourced iron better than vegan? My mom and I have had anemia issues so we would both benefit from your help!:) thx
Interesting, Following and Ever Hopeful. My Lyme's disease drs tell me never to have flour of any kind.. that has been a problem. Bread is very addicting to me and I crave it like crazy. Thoughts on l-reuteri?
Idk if you can mention a specific brand. But I am starting to like Dave’s Killer Bread. It looks and and sounds like a healthy bread. Especially the whole grains bread.
Another nice part of sourdough especially in the US is it don't usually have sugar added. US is terrible about using sugar in bread, or cake as people over the pond would call it.
Maple syrup is what i use as my sugar substitute in just about everything. We boil our own so we get a supply that lasts a year. Now we have bees, so honey will be another option.
@@minnamae25 Nice! I just spend the extra money on real syrup and honey. Maybe one of these days it will be considered false advertisement to sell high fructose corn syrup as maple syrup and honey, but until then I investigate everything I buy.
@quor2243 I live where maple syrup and honey is sold everywhere by local businesses and people still buy that fake crap. Makes me wanna gag. Our land is rented by one of our local sugar farmers, also long time friends. They tell us to just draw off their tanks and we boil that. Although tapping tree's is fun, the convenience of drawing out of a giant tank is easier. 🤗 There are businesses around here that actually ship their products and you know that it's 100% real. Careful with some grocery store products. They may say pure maple syrup, but they too have been known to add fillers like corn syrup.
No, gluten is not considered an antinutrient. Gluten is a group of proteins found in wheat and related grains like barley and rye, and it is primarily known for giving dough its elasticity and structure. While it can pose issues for individuals with specific conditions like celiac disease, non-celiac gluten sensitivity, or wheat allergy, it does not function as an antinutrient.
Dave’s Good Seed bread, sold in Walmart and elsewhere, does add sugar but not canola oil. The sprouted bread at Costco does contain “expeller-pressed canola oil”.
@@GottaSayIt, Aldi’s Knock Your Sprouts Off Sprouted 7 Grain Bread does not contain any oil at all, all sprouted grains, and a tiny amount of molasses- 1 gram per slice.
The diet evangelists that inhabit TH-cam land all contradict one another. From meat eaters to fruit eaters confusing us with biased bs. It’s simple a clean diet not too much of anything and balanced. Keep weight in check walk more and go to bed without electronics. Eat a slice of sour dough bread not the whole loaf in one sitting and keep a low in take of the processed foods big business wants you to eat.
All of these influencers are so confusing (they’re not even certified in anything). Carnivore, low carb, no fruits or veggies. We need a balanced diet, you need nutrients and fiber from fruits and veggies, you need some carbs, more protein, healthy fats. Eating whole foods and eliminating processed foods. It’s as simple as that.
what has changed? The addition of industrially processed seed oils. It is very hard to avoid in modern bread & crackers. There is a mechanism for Linoleic Acid (LA) being addictive. _Dietary Linoleic Acid Elevates the Endocannabinoids 2-AG and Anandamide and Promotes Weight Gain in Mice Fed a Low Fat Diet_ munchies anyone?
In my opinion, bread started being really bad for us when it became a GMO. I believe that the gut bacteria required to digest the GMO is different enough that we are not getting the same nutrition out of it and depending on our cumulative gut bacteria when we actually consume the bread, this unbalance can make us sick. My theory does greatly discount the insecticides and herbicides used in production, and additives and preservatives used in store bread. I think we should try to get back to food not being produced for profit, that being said, the profit will come from the high demand of a quality food source. (great video, but Autumn, please take a breath, i understand it is a lot of material to cover, but talking that fast kinda stresses me out. thank you for sharing this)
Aren’t the negatives that you mention only true of wheat bran and not white flour and other refined wheat? Our bread in the UK is pretty good but I have heard some pretty nasty things about bread in the USA 😞
Sorry for the people with celiac disease but the rest of the hysteria is just that, hysteria. We ate bread from my Grandmother's starter for years. We only buy our flour from Azure Standard and none of us has ever had any problem with gluten. Love bread but agree the stuff in the stores is terrible.
So, unfortunately, you are still wrong on bread. Less wrong, but still wrong. Humans have actually avoided eating 100% whole grain anything unless they were destitute poor and simply needed a filler, since time immemorial. At best, it was about 50% whole grain, probably more like 25% for the average household throughout human history with famines obviously being an exceptional period of fiber consumption. Sifting flour is an ancient practice that gets rid of all, or almost all, of that fiber. Now what we do need (if we're going to eat bread) that is often lost in the industrial white flour making process is the wheat germ. Typically, only the endosperm is left after processing for white flour. Fiber itself is detrimental to human health in large doses (like current USDA MyPlate recommendations) and humans have known that for a very long time. It is an anti-nutrient itself as it locks up the beneficial nutrients MECHANICALLY just as much as phytates and gluten do chemically.
Look, people all over the frggin world eat bread and have for thousands of years. Common sense should tell a person that PERHAPS it is something in OUR own supply????
The healthiest diet in the world (The Mediterranean diet) includes bread as a staple. As long as it’s made with healthy ingredients it’s good for you, if it’s high in calories eat less, if you’re sensitive to gluten eat gluten free. Diets get way over complicated for no reason. Follow the Mediterranean diet and you can’t go wrong, it even includes alcohol in moderation. Simples
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
I make my own sourdough, and it is awesome. No comparison to the junk food they sell in the grocery stores.
I went paleo/keto for the past 10 plus years. No carbs actually destroyed my health. I make my own sourdough bread, pancakes, and soaked/soured oats/grains - I NEED it! They feed my hormones. Women in particular need these carbs. I'm 48 and certainly facing menopause.
Grains are also heavy dosed with pesticides when grown in the United States, which are no longer legal to use in other countries.
OMG, I can't wait until you start posting sourdough bread recipes!!!🎉😍
I had terrible gastritis issues for months at a time when it flared up over the last 4 years, this last time for nearly a year, straight. I started making my own bread, rolls and pizza dough (not even sourdough). Water, yeast, salt, and bread flour. I eat my own bread once or twice a day. I was previously eating store-bought bakery bread for the previous year (nothing pre-packaged). Ever since switching to my own bread (I don't eat processed/preserved foods), I've had no flare ups, and I'm the lightest I've been in 15+ years, dropping about 15 lbs.
My Mom is Swiss and baked all of our bread at home growing up in the US. Her bread always tasted and seemed very different that what you could get in stores in the US at the time. Our friends loved her bread, and she used to gift loaves of bread around Christmas.
Bread is addictive to me. When I quit bagels and pizza and went to only whole foods, I felt like I had withdrawals. I also increased my exercise and only eat in a 9 hours window. No alcohol too. I lost 18 pounds in two months and feel amazingly well at 50 years old.
🥖🍞I make “farm bread” which is lazy sourdough. It’s just flour, water, salt, and a pinch of dry yeast. Mix and let it sit at room temp for 24-36 hours. Add a bit more flour the next day, shape a bit, and bake in a Dutch oven for 45-60 minutes. A touch of sour flavor and a good amount of fermentation too.
Hey, thanks for this. I’m gonna try it!
Have you ever tried this recipe with einkorn flour?
@ no. Just white and sometimes with 1/3 whole wheat and the rest white.
@@missinglink_eth do you ever use all purpose flour?
@@elhimmelstein1913 yep. That’s the easiest. AP or bread flour. It’s just not the healthiest but white flour works the best in terms of results.
I never followed the concept of gluten-free. I love sourdough and French bread.
Fantastic video! I have found all this to be true in my own journey. I make my own einkorn sourdough now and I can eat it without an issue, and know that I’m actually getting nutritious bread because I freshly mill my flour! Thanks for addressing the topics of fermentation and sprouting
Love my Komo Mill from Austria. Was a challenge to make 100% whole grain sourdough bread but it can be done!
I choose organic, often sprouted, wheat berries and prefer to use ancient grains like Einkorn, spelt, and Kamut. I mill these berries myself immediately prior to baking. I rarely sift out the bran and prefer to use the whole grain. Although sourdough, long cold fermented bread is my go to, I do make some quick breads also. Once these breads cool, I slice, double bag and freeze them, further lowering the glycemic index. I can’t imagine ever eating store bought cardboard, oops, bread…again. Whole wheat flour purchased in a store has had the nutritious parts removed and then replenished. Within minutes of milling, oxidation occurs and whole grain flours in particular spoil quickly. Making sourdough bread can easily be worked into the busiest of schedules. It’s very forgiving.
Thanks! This is a great presentation! I was gluten-free for 20 years. Got on the sourdough bandwagon just before 2020. My breads don't turn out that sour. And I keep a 100% rye starter. I got a small mill in lockdown and grind my own local grains now. My family likes my breads because they don't get digestive discomfort. 18-24 hours of fermentation. And I have found tricks to getting a whole grain flour to lift and stay soft. So glad the word is getting out about "proper" fermented bread. I don't touch the grocery store stuff. The book looks really good. . . gonna check that out. Thanks!
🌞 Thanks, Autumn! ⚘️
My interest in bread is rising!
Happy Thanksgiving!
Cheers! ☕️🦃🕊💙✨️🍂🍁
Quitting all grains at 56 changed my life-I'm now 62 and still feel as good as I did at 30 (better in some ways, like joints and tendons) so there is no tempting me to reconsider bread. It was my understanding that the protein gliadin was the real culprit in gluten and is also present in almost all grains, so avoiding gluten isn't really enough for people whose gut suffers from permeability caused by gliadin.
One of the bigger contributors to the issues with bread is it is one of the top crops heavily sprayed with Glyphosate and other herbicides that are carcinogens causing inflammation which causes autoimmune diseases, cancer, etc. it’s not just as simple as making sourdough but getting a clean flour source. And it’s also the fact our flour is no longer freshly milled that causes gut issues. Once it is milled, it loses a lot of nutrients and starts to oxidize which again, can cause irritation in the gut, thus causing inflammation, etc.
This!!!
So many people including myself have problems with wheat in the U.S. but not in the EU...it's the glyphosate
I make my own flour from organic wheat berries. I make my own bread using my freshly milled flour. Wheat is a nutrient dense food. And it is delicious!
Same! We bought a glucose monitor and compared our regular, store bought bread (a whole grain, seeded bread) to my fresh milled bread at 15 min, 30 and 60 min after eating. Far better results, not nearly the spike we saw in the "healthy" store bread. We've seen our cholesterol improve (both my husband and I..our primary care remarked on it to both of us), blood sugar improve and blood pressure improve. Far fewer gastro issues too. And sourdough made with fresh milled organic wheat is even better!
Love this take on bread. As a vegetarian, who loves to bake, this is great news to hear. I’ve found it quite challenging and I eliminate bread altogether. Thanks!
This week I’m planning to learn how to make sourdough with einkorn wheat flour. It’s not hybridized, has WAY less gluten and weaker gluten and is organic. It also has more nutrients as well!
Funny story. I live in FL which is basically an ant hill 🐜 I bought some Eikhorn flour and stored it as usual. I swear, the ants chewed through steel to get at it, and they never touched any other types of my flour. Ants don’t lie, must be great!
Good luck! Einkorn is one of the trickiest ancient grains to use as it has very weak gluten and absorbs water very slowly. Try to use recipe sources that are knowledgeable about Einkorn in particular. Jovial founder Carla Bartolucci has some excellent books and TH-cam videos.
I soak and sprout organic wheat berries and then grind my own flour. It takes a little time but makes a great tasting loaf and I hope a little healthier. I also make my own sourdough. I have about 1 piece of bread per day. I’m 54, metabolically healthy so I enjoy a little bread every now and then.
Wow, deep dive into bread, so much info. Thank you Autumn. Have a great a Thanksgiving. 🦃❤️🇨🇦
I’ve been into sourdough making for over a year and we’ve been loving a lot of recipes (not just the bread). Our kids are not fans of the sourdough bread but sourdough garlic knots, pancakes or other baked good they LOVE.
Even though I am quite active now, the carb load of any sort of bread for me makes it something I avoid due to past issues with blood sugar. I am thankful for your more nuanced presentation. On the positive side for me, I was never really a bread person, so no loss for me.
Hey thanks for the video and I stop eating bread when I started eating healthier and also when I found out most of our wheat in America sprayed with glyphosate to help rapidly dry out the green for earlier harvesting. The EPA maintains that glossophate has a "low toxicity for people". Anyway great video I always try to buy organic when I can.
I'm 56, healthy, bake and eat bread all the time. My wife loves it. I do not add any sugar, it rises just fine. Sourdough is overrated, any bread recipe is good compared to the crap in the store that never molds.
Breads almost as addictive as lollies. Was happy if I had bread each meal, but now I feel off so im slowly taking it out of my diet, and feeling better.
Right on point. But then there is also the quality of the seed! Not all seeds are created equal.
I have a gluten sensitivity. Ezequiel bread works for me. I’m trying to find a local bakery in my city that makes real sourdough bread. Thanks for the video!
Since I was low carb for a while, I haven't payed much attention to bread. Just realized there is a sourdough bakery in my neighborhood! 🎉
Bread in the US also has more additives especially sugar than many other countries, I have never experienced such a sweet taste with bread as I do when in the US, bread there is really unpleasant.
Only one month to go before Christmas!🎄🎄
When we visit the US from Australia we notice such a difference in the taste of grocery store bought bread. One day my son who lived in SF at the time made us toast with Vegemite which is very savoury in taste. The taste was so off as the bread had so much sugar in it. I eat bread in the US now when I visit but a lot less and am very pricky about where I buy it.
I am very gluten sensitive and I’m able to eat Royo bread with no issues! So exciting to have a slice of toast with my eggs in the morning again!
You mentioned no big box grocery carrying real sourdough... Can you look at Aldi sourdough bread? Per the label, this bread consists of just three main ingredients, which are salt, water, and flour which I thought would make a solid choice as it doesn't have this laundry list of ingredients I can't pronounce. I also keep it frozen and toast it which I've read also helps glucose control.
I do the same with Aldi sourdough… great question.
This builds trust with your brand. I eat Ezekiel bread everyday and have a hard time believing its not a health food.
Sourdough is not only fermented with yeast it also includes Lactobacillus.
actually all probiotic bacteria gets killed of during the baking Process
sourdough benefits are ...lower gluten and
@@happynessadict I am talking about fermentation not baking.
Fascinating! Love your videos, as always! I make my own sourdough with whole wheat that I grind. I still only have 3-4 pieces per week (post-menopausal woman). I would love to know what you think of the ancient grains like einkorn. If you think the body processes those any better. I'd also love a more deep dive on sourdough vs non-sourdough and how the body digests it.
I make my own 100% long fermented sourdough bread every single week. It's so important to me. I usually make it with at least 50% stone ground whole wheat.
I also try to make other grain products homeade and long fermented as much as I possibly can.
how long do you ferment?
@KarenDGobsmacked usually at least a total of 24 hours. Sometimes it is longer because I will leave it in the fridge during the second rise until I want to bake. I sometimes leave it in the fridge for a few days like that before baking.
Never thought I could quit bread from my diet. It's quite simple really - don't buy it and then you can't insert it into your head.
2 years grain free - yay!
Fermented breads, like simple sourdough, made with einkorn whole wheat - my bread fast is over!!!
Beating the Food Giants by Paul A. Stitt is a classic book that tells about one biochemist/baker's efforts to create a nutritionally complete bread. Not easy to do!
We fresh mill organic grain and use it to make the best bread! It's not hard to do and it's wonderful. Michale Grappe has lots of information on the health benefits freshly milled whole grain bread.
It's still wheat or flour. Causes inflammation. I mill own flour and make for husband . Daughter makes the sourdough , but bc of it being flour it bloats me ...there fore I can't.
I am a HUGE sourdough lover. We only eat sourdough bread. I make hotdog rolls, hamburger rolls, regular bread, pizza and so much more and I always use my sourdough. If I bake something, you bet your bottom that I'm putting sourdough in it.
I cannot eat regular bread. Open it up and I gag because it smells awful. Conventional yeast bread, store bought bread, knowing exactly how it breaks down the grains and people would see how and why it's not good for them.
I know people that can't eat regular bread but they can eat sourdough.
If a recipe calls for flour, I'm definitely putting sourdough in it too.❤
Sourdough is NOT hard to make. Granted it may take some time to get to know your sourdough but once you understand, it's not hard to make. I can make enough sourdough bread in a day to last our family a month because it freezes so good. I hate it that people make other's think it's a hard bread to make and it's not.
Hi. I enjoyed this as my personal e perience after years of gluten free due to bloating after eating bread I discovered through a friend that she can eat bread now if it is organic wheat. Regular US wheat is sprayed by a Mansanto chemical prior to harvesting that closes up the wheat and just like my friend I too was fine when I use organic. Even Walmart has a good stone ground flour family owned in Italy where all flour is good. I still only have bread occasionally made from an organic sourdough bakery in Traverse City MI. Maybe this will help others.
I make a simple to make bread once a week. No more store bought bread for my family.
I eat it SO infrequently that I now buy a loaf!!! I like nature’s way artisan 12 grain
I dont eat a lot of bread. I do make my own bread and freeze. I use einkorn flour
Buy your sourdough bread from local microbakers.
I never took bread off the table. Like many other people, I started making bread during COVID. Moved from yeast bread to sourdough and never went back. I've been making sourdough bread ever since, tried lots of new recipes. It's fun, it's tasty, and it's healthy. FYI, Trader Joes carries a sourdough bread that uses sourdoug starter.
How is bread "healthy"? Lol, keep telling yourself that...
@@insertmyidentityhere from what I've read, the ferment in sourdough improves your gut biome.
All fermented foods improve the gut biome.
Happy Thanksgiving
Thanks for this post! I've been making sourdough for about 3 years now (like the rest of the world!) and we no longer even buy store bread any more. My starter has a very long history - great story for another time. Anyway, there is nothing in this world like warm sourdough from the oven. 🫶
All bread is not the same. Homemade sourdough bread actually helps to reduce blood sugar because of the fermented cultures in there. :-)
However, all gut are not the same. Some ppl can have some bread, others can't and/or shouldn't due to gut issues.
All bread is not the same! My 100% whole wheat sourdough bread is an important part of my diet.
Do you make it yourself?
@ yes I do! I only started a six months ago, but I love making my own bread now. The only ingredients are whole wheat, flour, water, and salt.
@@lisapons-labelle2602sounds wonderful
I am carb-sensitive. Went to Portugal and ate tons of bread. No issues. I think US over-processes
In the 50’s, wheat was genetically modified to increase yield but the result has less nutrients and harder to digest. This is the reason that bread is such a problem. Look up how wheat changed in the 50’s and it’ll explain it more properly. It’s not about yeast or sugar, it’s about the fact that ALL our wheat is this genetically modified strain that makes a better profit but harms so many. Profit over People paradigm reigns.
Yikes! I knew the regular grocery store sourdough is not good, but what about Whole Foods? I recently started buying their sourdough bread that is made fresh every day. Thoughts? Thanks, Autumn!
It’s often the preservatives that are the problem- think how long it takes to break down
Note how the French eat bread every day- BUT it’s freshly baked every day with no preservative
This just reminded me of something! This book called “The 23 Former Doctor Truths by Lauren Clark”. My health shifted in a whole new way.
I was strict paleo for about 5 years due to SIBO and then I got pregnant with my son and all of sudden my body is like "eat carbs!" 4 years later, I'm not losing the weight because I work from home, and now I'm wanting more carbs in my diet. I can't digest a lot of bread but I have been making my own GF sourdough bread at home and now I don't want to give it up.
People have been eating even the modern version of bread for decades and there wasn’t the levels of “gluten sensitivity” or “food allergies” that we’re seeing today. I think the bigger culprit than gluten and anti-nutrients may be the glyphosate used to grow the grain used to make the bread. People in Europe don’t have problems with the wheat to the degree we in the states do and they don’t use glyphosate or the other agrochemicals used here. I agree it’s best to stay with traditionally fermented bread as much as possible and to still use it as a complement to meals occasionally. But I’d like to see how people would be faring with their gluten intolerances if ALL the chemicals were eliminated. And it stands to reason a large % of food sensitivities in general would be eliminated across the board with the elimination of these chemicals as well. Perhaps we’ll get to find out with RFK in charge. We’ll see!
I get the peasant sourdough by bread alone. It’s good!
Autumn, check out Dr Mindy Pelz and 2 of her books called "Fast Like A Girl" & "Eat Like A Girl" for the ladies!
Hey autumn! I’m interested in the topic of trying to boost my iron intake with my meals instead of depending on supplements for my whole life indefinitely! I’d love and appreciate if you gave some practical advice to boost iron intake while not neglecting our calcium- because as you might know they don’t absorb well together- and without having to constantly “count calories” to make sure we’re getting enough iron. Is spinach actually a good source of iron? What are tannins and does it affect iron absorption? Is animal sourced iron better than vegan? My mom and I have had anemia issues so we would both benefit from your help!:) thx
Interesting, Following and Ever Hopeful. My Lyme's disease drs tell me never to have flour of any kind.. that has been a problem. Bread is very addicting to me and I crave it like crazy. Thoughts on l-reuteri?
Idk if you can mention a specific brand. But I am starting to like Dave’s Killer Bread. It looks and and sounds like a healthy bread. Especially the whole grains bread.
Another nice part of sourdough especially in the US is it don't usually have sugar added. US is terrible about using sugar in bread, or cake as people over the pond would call it.
Maple syrup is what i use as my sugar substitute in just about everything. We boil our own so we get a supply that lasts a year. Now we have bees, so honey will be another option.
@@minnamae25 Nice! I just spend the extra money on real syrup and honey. Maybe one of these days it will be considered false advertisement to sell high fructose corn syrup as maple syrup and honey, but until then I investigate everything I buy.
@quor2243 I live where maple syrup and honey is sold everywhere by local businesses and people still buy that fake crap. Makes me wanna gag. Our land is rented by one of our local sugar farmers, also long time friends. They tell us to just draw off their tanks and we boil that. Although tapping tree's is fun, the convenience of drawing out of a giant tank is easier. 🤗 There are businesses around here that actually ship their products and you know that it's 100% real. Careful with some grocery store products. They may say pure maple syrup, but they too have been known to add fillers like corn syrup.
Anyone else wondering who’s the scientist out there studying how birds digest wheat?
😂 no kidding
Low carb diets are awesome but carbs are awesomer.
No, gluten is not considered an antinutrient. Gluten is a group of proteins found in wheat and related grains like barley and rye, and it is primarily known for giving dough its elasticity and structure. While it can pose issues for individuals with specific conditions like celiac disease, non-celiac gluten sensitivity, or wheat allergy, it does not function as an antinutrient.
Are you familiar with Dave’s Bread specifically the thin sliced sprouted ? I wonder how you would compare it to Ezechial bread
Dave's uses canola oil and sugar.
Dave’s Good Seed bread, sold in Walmart and elsewhere, does add sugar but not canola oil. The sprouted bread at Costco does contain “expeller-pressed canola oil”.
@@GottaSayIt wow, that is interesting. I wonder why the difference?
@@GottaSayIt, Aldi’s Knock Your Sprouts Off Sprouted 7 Grain Bread does not contain any oil at all, all sprouted grains, and a tiny amount of molasses- 1 gram per slice.
How does eating it make you feel physically? You only mentioned your food guilt over eating bread
The diet evangelists that inhabit TH-cam land all contradict one another. From meat eaters to fruit eaters confusing us with biased bs. It’s simple a clean diet not too much of anything and balanced. Keep weight in check walk more and go to bed without electronics. Eat a slice of sour dough bread not the whole loaf in one sitting and keep a low in take of the processed foods big business wants you to eat.
All of these influencers are so confusing (they’re not even certified in anything). Carnivore, low carb, no fruits or veggies. We need a balanced diet, you need nutrients and fiber from fruits and veggies, you need some carbs, more protein, healthy fats. Eating whole foods and eliminating processed foods. It’s as simple as that.
You can do sourdough in 1 day with mature starter
Great video
Trader Joes has real sourdough
I was wondering about that.
what has changed?
The addition of industrially processed seed oils. It is very hard to avoid in modern bread & crackers.
There is a mechanism for Linoleic Acid (LA) being addictive.
_Dietary Linoleic Acid Elevates the Endocannabinoids 2-AG and Anandamide and Promotes Weight Gain in Mice Fed a Low Fat Diet_
munchies anyone?
In my opinion, bread started being really bad for us when it became a GMO. I believe that the gut bacteria required to digest the GMO is different enough that we are not getting the same nutrition out of it and depending on our cumulative gut bacteria when we actually consume the bread, this unbalance can make us sick. My theory does greatly discount the insecticides and herbicides used in production, and additives and preservatives used in store bread. I think we should try to get back to food not being produced for profit, that being said, the profit will come from the high demand of a quality food source. (great video, but Autumn, please take a breath, i understand it is a lot of material to cover, but talking that fast kinda stresses me out. thank you for sharing this)
Did you change your mind about LMNT?
I never stopped eating bread.
What are the carb sensitive options? How about Base Culture keto bread? Or Ezekiel? I don't see the video ....
I tried Base Culture’s bread it was horrible I prefer Ezekiel bread
I eat Elijah bread once in a while no problems.
Aren’t the negatives that you mention only true of wheat bran and not white flour and other refined wheat? Our bread in the UK is pretty good but I have heard some pretty nasty things about bread in the USA 😞
Empires marched on wheat. The idea it’s bad is comical.
Pre genetically modified wheat 🌾
Oh yes, like contemporary crops are the same....🤡💩
The Rustic Oven Soudough Cracked Wheat. I wonder if it is genuinely sourdough. How does one tell? Ingredients list sourdough starter.
If it list yeast as an ingredient it isnt
@@debiwillis9045 O good tip!
I like to eat my bread once it's rich in penicillin.
Me right now literally eating pita and hummus: 👀
If you make your own sourdough bread from an ancient grain it's fine.
But never buy it from a store.
I wish you would have included names of bread you purchase.
Sorry for the people with celiac disease but the rest of the hysteria is just that, hysteria. We ate bread from my Grandmother's starter for years. We only buy our flour from Azure Standard and none of us has ever had any problem with gluten. Love bread but agree the stuff in the stores is terrible.
I get my grain from Azure Standard as well. Love them!
No GMO in the old days.
And yeast not good for just me, ty for the info!!!
what about the elephant in the room - glyphosate
So, unfortunately, you are still wrong on bread. Less wrong, but still wrong. Humans have actually avoided eating 100% whole grain anything unless they were destitute poor and simply needed a filler, since time immemorial. At best, it was about 50% whole grain, probably more like 25% for the average household throughout human history with famines obviously being an exceptional period of fiber consumption. Sifting flour is an ancient practice that gets rid of all, or almost all, of that fiber. Now what we do need (if we're going to eat bread) that is often lost in the industrial white flour making process is the wheat germ. Typically, only the endosperm is left after processing for white flour. Fiber itself is detrimental to human health in large doses (like current USDA MyPlate recommendations) and humans have known that for a very long time. It is an anti-nutrient itself as it locks up the beneficial nutrients MECHANICALLY just as much as phytates and gluten do chemically.
Read title, races to the bakery!
I would eat bread in Europe but not here in the US our bread is garbage food. Homemade is probably best. Nothing store bought is ok.
Cute girls always get to change their minds.
No offense but the "bread" you bye in supermarket is not bread. You need to go to bakeries to bye proper bread.
Look, people all over the frggin world eat bread and have for thousands of years. Common sense should tell a person that PERHAPS it is something in OUR own supply????
The healthiest diet in the world (The Mediterranean diet) includes bread as a staple. As long as it’s made with healthy ingredients it’s good for you, if it’s high in calories eat less, if you’re sensitive to gluten eat gluten free. Diets get way over complicated for no reason. Follow the Mediterranean diet and you can’t go wrong, it even includes alcohol in moderation. Simples
Couldn’t agree more (even though I’m British 🤣) 👍
I’m British too 😊
@@HeadNorth103 whats up with that? British and bread? Whats the connection?
@ no connection
Nope, not that simple. Wheat & alcohol aren't for everyone....