I ferment sauerkraut and a variety of pickles without salt. It’s very safe, effective, and I have never failed. Sometimes I add a small amount of KCl for flavor, but salts are not required to ferment vegetables.
Fermenting without salt is definitely dangerous. You are right that salt is not necessary for fermentation to occur, but creating a salty environment prevents bad bacteria from growing like E. Coli salmonella and others. Kudos to you that has worked for you without problems. But is hardly a recommended way of fermenting for everyone specially where food might be contaminated. Fermenting even with 1 % salt can make all the difference in preventing pathogens
Always informational and inspirational! Thanks so much for following the science and sharing it! I have all your books and am looking forward to How Not to Age and have already preordered.
I have really been enjoying Nyrture Natto from NY lately, just ordering it in the mail. Also Zukkee was a new find for my wife, sourdough gluten free bread that actually tastes like bread!
Me too, just got my NYurture order tonight in fact, but I’m going to try to make my own natto in my instant pot tomorrow. Apparently it’s not very difficult and would be much cheaper.
As far as probiotics on plants, the soil food web school run by Dr Elaine Ingham that deals with soil biology and compost teas shows that a healthy soil biome and sheath of protective bacteria on fresh food is something we benefit from in the gut that cannot be obtained in a grocery store where food has been transported long times. Farmers market yes if you have a good grower
the fact that fermented soy is not protective but unfermented soy is protective is shockingly new information for me...I've read over and over how great fermented soy is bc of all the anti nutrients in soy blah blah blah. Luckily I enjoy all kinds of soy including soy milk and tofu.
Does washing your produce reduce the amount of possibly good bacteria you are getting? And if so, is it better to eat it without washing (assuming it's organic, of course)?
Organic produce still has pesticides, just organic ones. I would definitely wash the veggies. Not to mention all the people who touch the veggies in transport or to the store. If you grow your own and they are unsprayed that’s a different story
@@samsungfanboy Thank you. I just watched it and it said a whole lot about, well, inconclusive. I'm not necessarily drinking it for the supposed health benefits. I drink it because I like it. At 8 years old I helped my grandmother put cucumbers in her huge crock to make dill pickles. I can still see the foam floating on the top and smell the fresh dill weed. We made sauerkraut also. I brew my own wine, made beer, I make Kimchi and Kombucha. I check pH and always follow guidelines so I'm not worried about contamination. (Microbiology classes were useful after all.) I just had a consult with a Board Certified Functional Nutritionist and she encourages fermented foods, pre and probiotics. It's been 53 years since I first started eating that homemade sauerkraut made in a crock bowl, and I am still in the game. Have a great day.
Careful! Dr. Greger discourages the consumption of Kombucha in his video "Kombucha's Side Effects: Is It Bad for You?" (linked below) because "there is no convincingly positive evidence at all and the potential for harm seems considerable". th-cam.com/video/MRBKcJTwi90/w-d-xo.html
Why won't you ever make a video about kefir? I think it could be the best probiotic. Billions of living microorganisms in every teaspoon. Dozens of species, hundreds of strains of beneficial bacteria and yeast. Yes, we need probiotic yeasts too. And it costs you only the price of milk if you make it yourself. Also kefir grains predigest milk sugar and milk protein, so casein is also predigested and broken down, not just lactose. The only problem if you are allergic to dairy, then you can try water kefir
@@rafnaegels8913 store bought kefir is fine too I think. If you get healthy live kefir grains it is hard to fail. Just don't use ultra pasteurized milk, use either pasteurized or raw. Full fat works best. Also rinse your kefir grains with either filtered or bottled water, not tap water. Don't use metal utensils, only wood or plastic. No direct sunlight.
Look up his videos on dairy. The evidence shows that dairy, in almost all forms, leads to negative health consequences. Prebiotics (fiber) lead to the best gut flora in the long term. The good bacteria will thrive in your gut as long you feed them large doses of fiber.
I ferment sauerkraut and a variety of pickles without salt. It’s very safe, effective, and I have never failed. Sometimes I add a small amount of KCl for flavor, but salts are not required to ferment vegetables.
Please may i ask how do you do it? Thanks
Fermenting without salt is definitely dangerous. You are right that salt is not necessary for fermentation to occur, but creating a salty environment prevents bad bacteria from growing like E. Coli salmonella and others. Kudos to you that has worked for you without problems. But is hardly a recommended way of fermenting for everyone specially where food might be contaminated. Fermenting even with 1 % salt can make all the difference in preventing pathogens
Best and most honest information comes from this good doctor! Thank you so much!!! 👍👍👍💚
Always informational and inspirational! Thanks so much for following the science and sharing it! I have all your books and am looking forward to How Not to Age and have already preordered.
I have really been enjoying Nyrture Natto from NY lately, just ordering it in the mail. Also Zukkee was a new find for my wife, sourdough gluten free bread that actually tastes like bread!
Me too, just got my NYurture order tonight in fact, but I’m going to try to make my own natto in my instant pot tomorrow. Apparently it’s not very difficult and would be much cheaper.
Thank you so much for all you do! Listening to you give me such a comfort! You are such a legendary person!
As far as probiotics on plants, the soil food web school run by Dr Elaine Ingham that deals with soil biology and compost teas shows that a healthy soil biome and sheath of protective bacteria on fresh food is something we benefit from in the gut that cannot be obtained in a grocery store where food has been transported long times. Farmers market yes if you have a good grower
Great Video! 👍🏾
Unless I get the info from you or other vegan doctors I pretty much think all info has dubious qualities.
the fact that fermented soy is not protective but unfermented soy is protective is shockingly new information for me...I've read over and over how great fermented soy is bc of all the anti nutrients in soy blah blah blah. Luckily I enjoy all kinds of soy including soy milk and tofu.
Does washing your produce reduce the amount of possibly good bacteria you are getting? And if so, is it better to eat it without washing (assuming it's organic, of course)?
There is a recent book called, "Eat Dirt". The author recommends not washing the organic produce. I wander what Dr. Greger thinks about that.
Organic produce still has pesticides, just organic ones. I would definitely wash the veggies. Not to mention all the people who touch the veggies in transport or to the store.
If you grow your own and they are unsprayed that’s a different story
I don't really like fermented foods at all, well maybe for a little bit of wine. 🙂
Dr Greger, why do you relocate so frequently?
The Big Pharma MIB are always tracking him, hahaha. But he often throws out a few sausages, omelettes and Big Macs to slow them down.
As a resident of Washington I was shocked he moved to Seattle even for a short time. I would avoid that area like a meat based diet.
My English not so good… is sauerkraut good or not?
This video gets cut off early by a few seconds during the outro.
Bottom line,: eat unfermented soy foods (soy milk, tofu) not fermented...😁
My doctor said NO fermented foods. Pfff. Going AMA. Making my own Kombucha.
My doctor doesn't know much about nutrition, so i go to Dr. Gregor instead. I mean Greger.
Actually, you should check out Dr. Greger's video on kombucha. It can be unsafe, even if made at home:
th-cam.com/video/MRBKcJTwi90/w-d-xo.html
@@samsungfanboy Thank you. I just watched it and it said a whole lot about, well, inconclusive. I'm not necessarily drinking it for the supposed health benefits. I drink it because I like it. At 8 years old I helped my grandmother put cucumbers in her huge crock to make dill pickles. I can still see the foam floating on the top and smell the fresh dill weed. We made sauerkraut also. I brew my own wine, made beer, I make Kimchi and Kombucha. I check pH and always follow guidelines so I'm not worried about contamination. (Microbiology classes were useful after all.)
I just had a consult with a Board Certified Functional Nutritionist and she encourages fermented foods, pre and probiotics. It's been 53 years since I first started eating that homemade sauerkraut made in a crock bowl, and I am still in the game. Have a great day.
Careful! Dr. Greger discourages the consumption of Kombucha in his video "Kombucha's Side Effects: Is It Bad for You?" (linked below) because "there is no convincingly positive evidence at all and the potential for harm seems considerable".
th-cam.com/video/MRBKcJTwi90/w-d-xo.html
List of some more raw Fruits for it
Researchers and studies are the annoyances of my existence.
Where was the fun?
You should have us on the show and DO NOT USE SOY 👍
Why not use soy? Soy is proven to reduce the risk of certain cancers.
Isn't tofu a fermented food?
Ah that would be tempeh :)
Tofu is cooked then congealed soybeans
Why won't you ever make a video about kefir? I think it could be the best probiotic. Billions of living microorganisms in every teaspoon. Dozens of species, hundreds of strains of beneficial bacteria and yeast. Yes, we need probiotic yeasts too. And it costs you only the price of milk if you make it yourself.
Also kefir grains predigest milk sugar and milk protein, so casein is also predigested and broken down, not just lactose.
The only problem if you are allergic to dairy, then you can try water kefir
What about kefir from stores? I tried to ferment my own kefir but failed.
@@rafnaegels8913 store bought kefir is fine too I think. If you get healthy live kefir grains it is hard to fail. Just don't use ultra pasteurized milk, use either pasteurized or raw. Full fat works best. Also rinse your kefir grains with either filtered or bottled water, not tap water. Don't use metal utensils, only wood or plastic. No direct sunlight.
It is not plant based.
Look up his videos on dairy. The evidence shows that dairy, in almost all forms, leads to negative health consequences. Prebiotics (fiber) lead to the best gut flora in the long term. The good bacteria will thrive in your gut as long you feed them large doses of fiber.
@@MrMopbucket I believe you can make kefir without using dairy though, can't you?