Time appropriate video for me - was doing carnivore diet, but digestion is difficult- so recently added sauerkraut to that carnivore diet - since the carnivore gurus no longer recognize this as carnivore, I now refer to it as Bikman diet. Fats, protein and fermented low calorie foods!
Me too!!! Im eating Kefir,Yogurt, even raw goat and cow Melk. Fermented frut-is a vinegar! One spoon a day to lover your insulin resistance. And to fight forming of kidney stones. So simple. But everything else- a fatty carnivore with lots of tallow. Lots of love, my carnivore family ❤
@@gerardocamachoacosta6413 Sweet heart I'm from Holland, i just found a good farmer! Unprocessed raw Melk straight from the cows (or goats). Im buying 10 litter basket, for 1€/litter (cheaper than processed, pasteurised Melk in our local supermarket!)
My parents are from Ukraine and we always had kefir…just hearing you pronounce it perfectly in Russian gave me chills. We grew up loving fermented foods. Thank you for this video. 💖
My N of 1 experience: I am 69 yr old, my diet is carnivore/dairy, I ferment my own kefir and Dr Davies yoghurt. After listening to your excellent video I decided to incorporate fermented cabbage into my diet. The next day, my usual daily bowel movement did not happen, and within three days, my bowel movements were accompanied with bleeding. So yes to the fermentation, no to the fibre.
Exactly! Fiber it's a huge problem for many, now finally we know the truth! I'm using fermented vinegar, over the fish. And make my own yoghurt and kefir from the raw melk. Ani don't even want to try again to "re introducing " rubbish I was eating all my life. Even good and healthy "vegetables ". If we feel so good, strong and healthy by just eating meat, bonebroth, fat....what is the point to change it??? But it's good to experiment sometimes, to just found out we already doing very well on carnivor 😊 Thank you for sharing 🫶
I grew up on meat and fat and fermented foods. My parents were married for 69 years and lived to age 94 years each. I have always had wonderful health and I’m glad things are getting back before the industrial revolution. :-) Dr. Bikman is a wonderful guy. I take a swig of kefir every night before bed and you sleep wonderfully. Fermented sausages and sauerkraut is so yummy. 😋
I make bread that contains many grains and soymilk. Also, vinegar is an ingredient. With this as a staple, along with grains, legumes and a very small amount of meat/fish, I have helped people reverse their 'heart disease', and turned the clock back for longer lifespan. No doubt, fermentation is great for your gut bacteria and digestion, especially when you eat a meat/fish heavy diet. However, not mentioned is that lectins are nearly completely removed from legumes and grains when they are cooked. Therefore, you can eat these without worry, if you cook them (who eats raw beans and lentils?). This has been proven in numerous scientific studies. Most Americans do not get enough grains and legumes to feed the good bacteria and supply their bodies with the vitamins and nutrients to stay healthy. Most scientific studies show meat heavy diets and low complex carbohydrate diets lead to chronic disease and early death. People need fermented foods, but they should not be fearful of eating whole grains and legumes. Look at the percentage of intake of various food groups. Worry more about the hormones, mercury, antibiotics, chemical additives and other known carcinogens to the human body in meat and fish.
@@wgg6188 Your bread sounds amazing. Absolutely amazing. Dr. Bikman has a Russian back round. My mom was Polish and dad was Italian and had an amazing life. They ate fermented foods daily...mom loved buttermilk and sauerkraut and dad ate and fermented sausages. These foods make you look younger and just feel amazing.
Same! I’m Romanian! Fat, red meat, and home fermented foods is how I grew up and how I continue to live. It’s a life saver! Hoping more people realize the benefits of animal fat, meat and fermented foods
I am so glad to hear kefir mentioned. Many times fermented foods are touted as healthy, but wonderful kefir is often overlooked. I make my kefir with half & half. It results in a rich, creamy product that is thick and, I find, addictive. I make 4 quarts per week. When I do my post workout whey protein, I mix it with my kefir to get the combination of fat and protein that Dr. Bikman recommends.
I'm not affiliated with them, but there's a great brand called Olive My Pickle that I order from regularly. Fantastic krauts, kimchees, fermented olives, brine - especially on fasting days I add a shot of their brine to my creatine / electrolyte water. Takes great care of your gut.
17:19 This is what pushed me over the fence to go full carnivore, coming from LCHF. That and I'm lazy: with LCHF, too much prepping, constantly thinking of what to eat for dinner, weighing foods, tracking macros etc.
Exactly. If you have to weigh things and use an app to count stuff, then you are trying to tell your body what and how much to eat. The beauty of carnivore is that without the carbs, your body's signals can be heard again. So your appetite does all the calculations for you and tells you what it needs. That's the way it should be. Does anyone ever count how much oxygen they breathe and use an app to decide whether to breathe more or less? Of course not. Let your body tell you how much it needs.
Captures all the necessary steps and then some for maintaining great health. I've been fermenting milk and plant based foods for years, and that, along with a resistance exercise regimen and consuming a predominantly animal based diet for my protein needs, has paid off over the years in good health outcomes. Thanks, great video.
I am so excitted to discover this lecture, I started a fermentatiob snall business and now I have better information for my clients who are doing low carb and carnivor
Tofu (두부) is not traditionally made through a fermentation process. After the soy beans have been cleaned, soaked, filtered, and Boiled, they are then coagulated with salts, or acids, or enzyme coagulatants. If there is a cloudiness in the storing fluids and/or a tartness to the taste, this indicates bacteria in the product and spoilage has begun. Traditonal tofu has no tartness in how it tastes. Tofu can be fermented for certain dishes after production as can most starchy foods. Soy bean paste (된장) which is heavily used in Korean cooking is fermented during it's production as is the red pepper paste (고추장) which is also a main ingredient in many of the Korean dishes. IF the process of coagulation (a chemical process) is considered by definition to be a fermentation process, please correct me. I appreciate any comments that would clearify this. I hope this helps.
@genegroover3721 - Yes, I was wondering about his comment. It didn't seem right but I had never actually seen tofu made. So, thanks for the careful clarification. I'm sure Professor Bikman will appreciate the correction.
Ghee is a source of quite a lot of butyrate. I cook my eggs in ghee & then pour the leftover in the pan on my sourdough toast that I soak up the yolk with. After that I usually have a small bowl of kefir mixed with whey isolate or collagen.
Tbis gave me an exact concrete way to combat anabolic resistance. Nobody else has been so concrete with a plan I can implement today WITHOUT guessing what to do with my protein requirements AND how to exercise. But more importantly WHEN to exercise and when to eat in relation to each other. Way back in med school we had 1 single lecture on when to exercise in relation to when to eat and it was very unclear. I thank you.
Another great lecture Ben. Allow me to rambe a bit here.... I've been carnivore for almost twenty years, and have gone on and off fermented food, mostly kefirs and saur krauts.. I can't say they add any benefit. A couple of personal reasons for me. They increase histamine levels quite a bit which leads to an increase of uric acid, ( not so much with the kefir though). Most saur krauts have more salt added than my body likes. And then there's the increase in lactic acid, which feels as though it's something that my body has to eliminate, or burn? ( especially when eating a meat diet an it's associated acid result ). And then there's the discussion I'd love to hear from someone who really has investigated this,, yes, short chain fatty acids are produced, but the excrement of those bacteria eating the sugar etc, is still excrement. The harmful types of oral bacteria that many carb eating peoples have, excrete their by products that have acids so strong that it erodes the enamel on teeth. So for someone eating a high fat meat based diet, do you think we're missing out on short chain fatty acids by not eating fermented foods. Right now, I doubt it. Also, the bacteria in fermented foods are not the type that will take residence in the gut. They are transient. Might not really matter. But they simply will only thrive if fed more unfermented sugars. And I have to wonder,, some speculate about certain species of bacteria getting along with each other... A topic that is rarely covered, usually only by microbiome scientists. Thus what is the relationship to a gut which is colonized by a certain bacteria when eating only meat and fat, and what happens to that colony when fermented vegetable matter in included. All it seems to do for me is induce larger stools from the fiber added. There is also speculation that the human types of gut bacteria we were innocculated with at birth and developed through breast feeding ( I am aware that some of those do fall off when weaned from breast milk ) could be crowded out if only a certain group of species of fermented bacteria are eaten. I also tend to believe that fermented foods were created by our ancestors to survive times when meat was not available. Like cheese, when the cows in the winter have dried up their milk production. I doubt that early man hunting the now extinct great beasts full of fat went to the trouble of scrounging around for veggies of some sort and then ferment them. So for now, I'm undecided and will appreciate from anyone any of your insights here.
@@jannasletten4583 only the tip of the iceberg, obviously wasn't written for you. The science behind the understanding of the microbiome is still in kindegarten.
Hello. I make my own sourdough using coarse rye flour and wheat 50/50. Love love the bread. Took me a while to figure it out but i think the bread is now up to scratch 😊 Also, tried to make sauerkraut twice. Super strong using red cabbage, red onion, a carrot ans sea salt. Tasted good after some 6 weeks and kefir is a must. Great content, thanks Doc 😊
Thank you Dr. Bikman. I love Kimchi cause, for me, it's an appetite attenuator. What I do too, is I keep the left over broth from the Kimchi, keeping it in the fridge of course. Once in a while I'll take a swig of the kimchi broth. I hope it doesn't poison me!
While there are many different types of kimchi, I make "water kimchi" to drink the fermented brine. Half a cup after a meal feels great n helps with digestion.
🙏🏾 Namaste Dr.Ben Bikman . Seasons Greetings 🎉. I have watched several videos of yours which endlessly elaborate meticulous details of cell biology. Along with your videos I have watched several videos of Dr.Robert Lustig, Dr.Jeson Fung, Dr.Najeeb Lectures , Dr.Richard Johnson, Dr.Micheal Holick, Dr.Georgia Ede, Ken D Berry, Dr.Neal Bernard, Dr.Micheal Herschel Greger, Dr.William Davis , Dr.Thomas Dayspring , Dr.Paul Mason , Dr.Pradip Jamnadas , Dr.Peter Osborne , Dr.Peter Attia , Dr.Casey Means , Dr.Alan Goldhamer , Dr.David Unwin , Dr.John Cambell, Dr.Bill Bulsiewicz, Dr.Gundry, Dr.Derrick Lonsdale, Dr.William Li, Cyrus Khambatta, Dr. Allen Mandell, Dr.Stasha Gominak and few OTHER intellectuals . One thing unique about all the intellectuals mentioned above is that you explain everything with meticulous details that even a layman gets enlightened with your quality content. However, by the end of your quality video , despite being extremely enlightened, the viewer has to go back to his usual routine of eating unhealthy foods available all around . One intellectual says Wheat is bad , while the other says Meat is bad , one says Milk is bad while the other says Nuts are bad . One says grains are bad and one says Sugar is bad . While some intellectuals talk about Vitamin D and others about the Circadian Rhythm. I respect the hardwork of all the above mentioned doctors and intellectuals. However none of you great ladies and gentlemen have cleared the confusion or laid out a definite protocol to follow. I always knew that, all you great people out there are missing valuable information about our ancient crops and ancient foods. For the first time today, in this video , I found what has always been missing. I always wanted all you great intellectuals needed to disseminate the information about the Metabolic Health Benefits of Fermented Foods and also foods that have not yet been contaminated by modern food industry and mafia. The minor millets have been untouched by the modern food industry and mafia. They have been coined and promoted as the Five Positive Millets by Dr.Khader Valli from India. These five positive millets are Italian Millet Himalayan Millet African Millet Japnese Millet and American Millets. These five positive millets are also called as the Nutriceuticals. They are adequate in Dietary Fiber, Carbohydrates, Proteins, Thiamine Niacin Riboflavin and trace minerals. They are classified as grains from the C4 grasses. C4 grasses are environment friendly and needs only natural rain. They don't accept Fertilizers are pest resistant. They have no Gluten and Gliadin. They are non GMOs and therefore no Glyphosate is required. They grow all over the world unlike the quinoa and oats. Fermented Porridge made from the Italian Millet Himalayan Millet African Millet Japnese Millet and American Millets will save the mankind from all the Non Communicable Diseases. Fermented porridge is a probiotic drink which heals the GUT first and then every organ of the body. The said five positive millets can also be used for making bread , cookies, pastas etc . Dr Khader Valli also advises to get Vitamin D naturally from the SUN or from the mushrooms that can soak up the Cholecalciferol. Dr.Khader Valli advises to permanently quit eating Rice Wheat Maida Corn Soya Oats GMOs Milk Tea Coffee Sugar Jaggery Honey Dry Fruits Processed Foods Eggs and Non Vegetarian foods. Unlike any other intellectual out there, Dr.Khader Valli describes every information and activity for an individual to involve right from the morning to night. He meticulously describes easy and zero cost methods of drinking water , and also what each meal of the day should contain. Non of his recommendations costs a penny. Everything is free. Everything is Sustainable and 100 percent environment friendly. Hope your content also enlightens viewers beyond the biochemistry and cellular biology so that we all are Healthy. Thank you Dr.Ben .🙏🏾
Dr. Bikman, I enjoy your lectures so much! Thank you for sharing your knowledge with the world! I wanted to ask your opinion on fermented drinks that have sugar. Specifically Tepache, a Mexican fermented drink made with pineapple and piloncillo (a molasses/brown sugar based sweetener). I add ginger, cloves, cinnamon, turmeric, peppercorn & other spices to it. Since it does have sugar, I’d like to know if that cancels out any of the other health benefits. Thank you for considering my question!
I like to break my fast daily with an avocado topped with fresh natto "home made" and sauerkraut. It tastes great and I know that its filled with good probiotics. Thanks to you I've also started making fresh kefir daily. The grass fed milk from Organic Valley works well. I did not have good luck with the ultra processed organic milk from Costco.
Didn't mention lactic acid which I understand is what much of the sugar in milk is fermented to. I'm interested in what the body does with this and whether it is "burned" for energy
Lactic acid is immediately reduced to lactate in the body. Lactate can be used as a substrate for creating glucose (gluconeogenesis). Lactate is also what gets generated during intense anaerobic exercise. Only a problem when more is generated than can be cleared in a given period of time. It is way more complicated than that. Let me see if I can find a great summary I once read. Sorry, TH-cam won't allow me to post links but you can do a web search for: *_Is It Possible to Get Rid of Lactic Acid in Your Muscles?_*
Ben I love to garden and I eat a lot of tomatoes and peppers which are night shade and full of lectins does fermenting them also reduce lectins bye 95 percent causing less inflammation?
I can't eat egg whites, however I tried fermenting peeled boiled eggs simply by putting them in the jar with carrots and asparagus I was fermenting (with salt and water) and I could eat the eggs no problem
You might want to try L-glutamine, it seems to be helping with my gut permeability, I'm taking 1-3g 30-60 minutes before eating. I'm telling you this because if you struggle with egg whites like me you probably have some gut permeability, I haven't tried adding them back yet.
The Parmigiano Reggiano cheese(parmesan) is rich in short and medium chain fatty acids. No lactose and galactose (eaten by the bacteria in 48 hours after production). In Italy you find the original one,which costs 30~40 $ per kg(2.2 pounds) and sometimes discounted at 30~50%. I dont understand why carnivores discard healthy cheeses!?
Cronometer (data from NCCDB) says cabbage raw - 25 kcal/100g, net carbs 84% calories and sauerkraut - 19 kcal/100g, net carbs 82% calories. Not much at all
What about fermented foods and how they affect leaky gut, mast cell activation, rosacea? We need more knowledge on how to improve our symptoms and health issues with foods, please.
Question: How do probiotics from fermented food or food supplements survive the stomach to pass through and be beneficial to the intestines and body? Isn't one of the functions of stomach acid to kill incoming bacteria and parasites to protect the body? I have never understood this seeming contradiction.
I think it’s totally plausible. When I ferment vegetables, the pH routinely gets down to ~3. So the lactic acid bacteria thrive in quite acidic environments. That’s actually their competitive advantage: when vegetables are held under liquid (typically a salty brine), the LAB plunge the pH of the liquid rapidly so that anaerobic pathogens are impaired and the LAB can outcompete them. And of course, aerobic pathogens are impaired by the lack of oxygen underwater. Leaving LAB to happily thrive and produce wonderful foods for us. As for the stomach, perhaps they can survive at pH 2 (which is only 10x more concentrated than pH 3), or perhaps some of them rush quickly through. (Side note: the brine from fermented red onions is absolutely delicious, and liquid gets through the stomach more quickly than solids.) Also, I’ve read that the pH of the stomach can get up to 3.5, which overlaps nicely with their comfort zone.
Thank you so much for answering my questions on fermentation foods. I focus primarily on the carnivore diet so having fermented foods is an added plus I will include. Thanks again
❤ Уважаемый д-р Бикман, спасибо Вам огромное! Слушаю Вас в Австрии. Два вопроса по данной теме. 1. Насколько я понимаю, все молочные продукты имеют очень высокий инсулиновый индекс, то есть способствуют гиперинсулинемиии. Особенно творог, йогурт, кефир. При метаболическом синдроме не стоит ли их убрать, по крайней мере на время? 2. При ферментации резко возрастает уровень гистамина. Как быть с этим? Спасибо Вам огромное! ❤
Great video, thank u so much! I was wondering if you have anything negative to say about meat-rich diet! Im in my 30s and my urinalysys once showed higher nitrates, something connected wirh purines. And they noted that this means I should curb meat intake as it may cause some joint problem called Podagra. Later I did a research and found the opinion about the negative impact of protein rich diet for some people which, they say, does cause Podagra.
I'm a big fan of Kefir and Sauerkraut. I often have a jar or two sitting on my desk right next to my monitor so I can watch it ferment. I've got a jar of Kefir there right now that is about ready to drink. :)
Thanks and Question. You said,that the -bacteria don‘t eat aminos/protein. why, which pathway is used to reduce? also tanning or oblates? I thought, fermentation reduces the sugar to shortchainfattyacids. And do you have suggestions of special strains? Thanks a lot for your work and sharing it outside the university.
carbohydrates are not directly measured. the are consudered as ash. They dont know jow much is changed and they dont care unless they can convince you to pay more. homemade kefir, i make it. The stuff from the store still tastes sweet and mild to me. I ferment my kefir till it tastes like a punch in the mouth, but I'm weird. I prefer my kefir with mucilage like natto; some would say its over fermented, but thats how i like it. I do a first ferment,at room temp, then strain it, then pop just a few grain in the finished kefir and let it set in the fridge for longer, slower 2nd ferment. o have several jars going at a time and i dont worry about counting it.
2-QUESTIONS-if I were to use Alullose in place of sugar will fermentation still happen? My Mom always in summer cut up onion added sugar and cut up cucumber in milk adding a 1/2 cup of vinegar with the mother in it. If I don’t put sugar in it and only use Alullose will it still ferment?
@@NinoNlkkl even if it setting in the refrigerator for weeks before you begin to eat the cucumbers and onions? We would add to the jar all summer and eat out of it a few weeks after adding to it.
@@NinoNlkkl May I remind you that how you make vinegar is to ferment apple juice in a crock which ferments to creat what is called mother. Which you add to the next batch of fresh apple juice to ferment it into vinegar.
@susieqmartin2746 again, vinegar does not ferment vegetables. Vinegar is a product of fruits and grains from its raw form, but it does not further create fermentation. Go buy a jar of picked cucumber and let it sit for few months. It does not ferment. Think
I can't really find any data on how much the reduction in carbohydrates is in Long fermented sourdough bread(24 hrs+). Does anyone know anything about that? I believe fermenting yogurt and kefir for 2 days at room temperature reduces Sugar(lactose)by over 95%. I doubt it would be anything close to that but would be awesome.
I would think how the food effects blood sugar levels would be a more important piece of information especially since carbs effect people differently so I would eat the bread and then check my blood glucose levels to see the glycemic load on myself personally for some really useful information.
when you undergo 'long fermentation' of sourdough that implies storing the dough in the fridge, right? - either during bulk ferment or final proof or both. I believe all that's happening is fermentation is occurring at a slower pace because of the colder temperature and not so much having any effect on 'reducing carb content'. whether fermentation happens at room temperature or colder temps it's a fine balance to ensure overproofing doesn't occur and thus the bread failing to rise in the oven. The carb content of sourdough is still going to be significant
You can only ferment for so long otherwise it won't rise in the oven. It's a delicate balance. If you try to extend your bulk fermentation too long the gluten strands become too weak and the bread loses 'body'
Dr Bikman, does a hba1c of 5.1 and fasted insulin of 2 sound right to you? Fasted insulin dropped from 6 in a six month period of time. I am on the Carnivore diet.
I've never seen a tofu that was fermented. Is it a special product? Soy milk is generally coagulated with gypsum, nigari or an acid but no fermentation step involved
I'd like to recommend lactose-free milk for anyone who still wants to drink unfermented milk. Lactose-free milk has the same amount of sugar as normal milk, but tastes much sweeter. If you're going to pay the metabolic cost for all that sugar, you might as well enjoy the sweetness.
The producers add lactase enzyme to the milk to crack the glucose-galactose bond of the disaccharide lactose. Those monosaccharides are each sweeter than the lactose, in the same way that invert sugar's broken glucose-fructose bond or 50% high-fructose corn syrup is sweeter than an equivalent quantity of table sugar (sucrose). Although needed by those without genetically determined adult onset lactase generation, it looks like you discovered a novel use for lactose-free milk by anyone who might appreciate a sweeter milk.
А у вас планируются лекции для русскоязычной аудитории. Я тут девушку свою пытаюсь посвятить в предмет, но в русско говорящем сегменте кроме доктора Никиты никто особо не вещает. Вот бы Вас ей послушать. Все сомнения развеялись бы. Я же прослушиваю все Ваши лекции регулярно и с огромным удовольствием.
And it could be a sign you‘re too heavy on the fat Try reducing a bit If constipated, increase until you find just the right amt And if course you could be shedding oxalates that have accumulated over years Give it 90 days at the very least
For 30 I have been consuming fermented foods and grass-fed finished and high quality from private farms but how do you ferment beans and cereals I usually soak everything but that's not fermentation
It is a dogma & myth propagated by those opposed to Dairy. The body controls this to prevent an issue. Did Arnold have an estrogen issue when he was competing ?
I love Kefir but I get carried away with it. I seem to be addicted to it and I still get indigestion. 😢. I do great with sauerkraut, kimchi and tend to include it with my carnivore meals.
Phytic acid probably isn't trying to discourage herbivores, even if it has that side effect. It's a storage form of phosphorus. Look at the molecule, can you think of a more efficient way for a biological system to stockpile phosphorus?
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Time appropriate video for me - was doing carnivore diet, but digestion is difficult- so recently added sauerkraut to that carnivore diet - since the carnivore gurus no longer recognize this as carnivore, I now refer to it as Bikman diet. Fats, protein and fermented low calorie foods!
Me too
Me too!!!
Im eating Kefir,Yogurt, even raw goat and cow Melk.
Fermented frut-is a vinegar! One spoon a day to lover your insulin resistance.
And to fight forming of kidney stones.
So simple.
But everything else- a fatty carnivore with lots of tallow.
Lots of love, my carnivore family ❤
@@vikidevries4441 A1 or A2 milk?
@@vikidevries4441 very encouraging comment - thank you.
@@gerardocamachoacosta6413 Sweet heart I'm from Holland, i just found a good farmer!
Unprocessed raw Melk straight from the cows (or goats).
Im buying 10 litter basket, for 1€/litter (cheaper than processed, pasteurised Melk in our local supermarket!)
My parents are from Ukraine and we always had kefir…just hearing you pronounce it perfectly in Russian gave me chills. We grew up loving fermented foods. Thank you for this video. 💖
My N of 1 experience: I am 69 yr old, my diet is carnivore/dairy, I ferment my own kefir and Dr Davies yoghurt. After listening to your excellent video I decided to incorporate fermented cabbage into my diet. The next day, my usual daily bowel movement did not happen, and within three days, my bowel movements were accompanied with bleeding. So yes to the fermentation, no to the fibre.
Exactly! Fiber it's a huge problem for many, now finally we know the truth!
I'm using fermented vinegar, over the fish.
And make my own yoghurt and kefir from the raw melk.
Ani don't even want to try again to "re introducing " rubbish I was eating all my life. Even good and healthy "vegetables ".
If we feel so good, strong and healthy by just eating meat, bonebroth, fat....what is the point to change it???
But it's good to experiment sometimes, to just found out we already doing very well on carnivor 😊
Thank you for sharing 🫶
I grew up on meat and fat and fermented foods. My parents were married for 69 years and lived to age 94 years each. I have always had wonderful health and I’m glad things are getting back before the industrial revolution. :-) Dr. Bikman is a wonderful guy. I take a swig of kefir every night before bed and you sleep wonderfully. Fermented sausages and sauerkraut is so yummy. 😋
I am glad to hear im not the only one who likes a bit of kefir before bed
@@Metqa Awesome!!!!!
I make bread that contains many grains and soymilk. Also, vinegar is an ingredient. With this as a staple, along with grains, legumes and a very small amount of meat/fish, I have helped people reverse their 'heart disease', and turned the clock back for longer lifespan.
No doubt, fermentation is great for your gut bacteria and digestion, especially when you eat a meat/fish heavy diet. However, not mentioned is that lectins are nearly completely removed from legumes and grains when they are cooked. Therefore, you can eat these without worry, if you cook them (who eats raw beans and lentils?). This has been proven in numerous scientific studies. Most Americans do not get enough grains and legumes to feed the good bacteria and supply their bodies with the vitamins and nutrients to stay healthy. Most scientific studies show meat heavy diets and low complex carbohydrate diets lead to chronic disease and early death. People need fermented foods, but they should not be fearful of eating whole grains and legumes. Look at the percentage of intake of various food groups. Worry more about the hormones, mercury, antibiotics, chemical additives and other known carcinogens to the human body in meat and fish.
@@wgg6188 Your bread sounds amazing. Absolutely amazing. Dr. Bikman has a Russian back round. My mom was Polish and dad was Italian and had an amazing life. They ate fermented foods daily...mom loved buttermilk and sauerkraut and dad ate and fermented sausages. These foods make you look younger and just feel amazing.
Same! I’m Romanian! Fat, red meat, and home fermented foods is how I grew up and how I continue to live. It’s a life saver! Hoping more people realize the benefits of animal fat, meat and fermented foods
I am so glad to hear kefir mentioned. Many times fermented foods are touted as healthy, but wonderful kefir is often overlooked. I make my kefir with half & half. It results in a rich, creamy product that is thick and, I find, addictive. I make 4 quarts per week. When I do my post workout whey protein, I mix it with my kefir to get the combination of fat and protein that Dr. Bikman recommends.
I'm not affiliated with them, but there's a great brand called Olive My Pickle that I order from regularly. Fantastic krauts, kimchees, fermented olives, brine - especially on fasting days I add a shot of their brine to my creatine / electrolyte water. Takes great care of your gut.
Thanks for the tip. Just ordered a bundle. Will be nice to vary my fermented veggies. So glad they ship nationwide.
@@chrisdat1 if your experience is as good as mine (probably on my 6th order) you'll be really happy. Even the fermented hot sauce rocks.
17:19 This is what pushed me over the fence to go full carnivore, coming from LCHF.
That and I'm lazy: with LCHF, too much prepping, constantly thinking of what to eat for dinner, weighing foods, tracking macros etc.
Exactly. If you have to weigh things and use an app to count stuff, then you are trying to tell your body what and how much to eat. The beauty of carnivore is that without the carbs, your body's signals can be heard again. So your appetite does all the calculations for you and tells you what it needs. That's the way it should be. Does anyone ever count how much oxygen they breathe and use an app to decide whether to breathe more or less? Of course not. Let your body tell you how much it needs.
been keto for over 6 years, never counted calories or macros. Maintained a 40 lb wt loss and feel great…
Make my own kefir at home. Easy and delicious. Fermented cabbage is also easy to make, just cabbage and salt .
Me too!
Captures all the necessary steps and then some for maintaining great health. I've been fermenting milk and plant based foods for years, and that, along with a resistance exercise regimen and consuming a predominantly animal based diet for my protein needs, has paid off over the years in good health outcomes.
Thanks, great video.
Awesome!
Wow I literally am eating my kimchi , then I have a little bit of kefir afterwards every single day 😊😊 love listening to your knowledge !!
I am so excitted to discover this lecture, I started a fermentatiob snall business and now I have better information for my clients who are doing low carb and carnivor
Tofu (두부) is not traditionally made through a fermentation process. After the soy beans have been cleaned, soaked, filtered, and Boiled, they are then coagulated with salts, or acids, or enzyme coagulatants. If there is a cloudiness in the storing fluids and/or a tartness to the taste, this indicates bacteria in the product and spoilage has begun. Traditonal tofu has no tartness in how it tastes.
Tofu can be fermented for certain dishes after production as can most starchy foods.
Soy bean paste (된장) which is heavily used in Korean cooking is fermented during it's production as is the red pepper paste (고추장) which is also a main ingredient in many of the Korean dishes.
IF the process of coagulation (a chemical process) is considered by definition to be a fermentation process, please correct me. I appreciate any comments that would clearify this.
I hope this helps.
I agree 💯
What about tempeh?
@@aubreytrevestempeh is fermented
love some stinky tofu
@genegroover3721 - Yes, I was wondering about his comment. It didn't seem right but I had never actually seen tofu made. So, thanks for the careful clarification. I'm sure Professor Bikman will appreciate the correction.
Thank you Dr. Bikman. Once again, another Great video full of metabolic knowledge information!
Ghee is a source of quite a lot of butyrate. I cook my eggs in ghee & then pour the leftover in the pan on my sourdough toast that I soak up the yolk with. After that I usually have a small bowl of kefir mixed with whey isolate or collagen.
Tbis gave me an exact concrete way to combat anabolic resistance. Nobody else has been so concrete with a plan I can implement today WITHOUT guessing what to do with my protein requirements AND how to exercise. But more importantly WHEN to exercise and when to eat in relation to each other. Way back in med school we had 1 single lecture on when to exercise in relation to when to eat and it was very unclear. I thank you.
Dr Ben,
Thank you,
What a beautiful way of describing,
I love it,
God Bless
Another great lecture Ben. Allow me to rambe a bit here.... I've been carnivore for almost twenty years, and have gone on and off fermented food, mostly kefirs and saur krauts.. I can't say they add any benefit. A couple of personal reasons for me. They increase histamine levels quite a bit which leads to an increase of uric acid, ( not so much with the kefir though). Most saur krauts have more salt added than my body likes. And then there's the increase in lactic acid, which feels as though it's something that my body has to eliminate, or burn? ( especially when eating a meat diet an it's associated acid result ).
And then there's the discussion I'd love to hear from someone who really has investigated this,, yes, short chain fatty acids are produced, but the excrement of those bacteria eating the sugar etc, is still excrement. The harmful types of oral bacteria that many carb eating peoples have, excrete their by products that have acids so strong that it erodes the enamel on teeth. So for someone eating a high fat meat based diet, do you think we're missing out on short chain fatty acids by not eating fermented foods. Right now, I doubt it.
Also, the bacteria in fermented foods are not the type that will take residence in the gut. They are transient. Might not really matter. But they simply will only thrive if fed more unfermented sugars. And I have to wonder,, some speculate about certain species of bacteria getting along with each other... A topic that is rarely covered, usually only by microbiome scientists. Thus what is the relationship to a gut which is colonized by a certain bacteria when eating only meat and fat, and what happens to that colony when fermented vegetable matter in included. All it seems to do for me is induce larger stools from the fiber added. There is also speculation that the human types of gut bacteria we were innocculated with at birth and developed through breast feeding ( I am aware that some of those do fall off when weaned from breast milk ) could be crowded out if only a certain group of species of fermented bacteria are eaten.
I also tend to believe that fermented foods were created by our ancestors to survive times when meat was not available. Like cheese, when the cows in the winter have dried up their milk production. I doubt that early man hunting the now extinct great beasts full of fat went to the trouble of scrounging around for veggies of some sort and then ferment them.
So for now, I'm undecided and will appreciate from anyone any of your insights here.
That one long ass text
@@jannasletten4583 only the tip of the iceberg, obviously wasn't written for you. The science behind the understanding of the microbiome is still in kindegarten.
😅😂🙈@@jannasletten4583
TL:DR
@@aubreytreves ??
Excellent lecture on the benefits of fermentation and how to incorporate fermented food.
Hello. I make my own sourdough using coarse rye flour and wheat 50/50. Love love the bread. Took me a while to figure it out but i think the bread is now up to scratch 😊 Also, tried to make sauerkraut twice. Super strong using red cabbage, red onion, a carrot ans sea salt. Tasted good after some 6 weeks and kefir is a must. Great content, thanks Doc 😊
Superb presentation....Thanks Doc..❤❤
Thank you Dr. Bikman. I love Kimchi cause, for me, it's an appetite attenuator. What I do too, is I keep the left over broth from the Kimchi, keeping it in the fridge of course. Once in a while I'll take a swig of the kimchi broth. I hope it doesn't poison me!
While there are many different types of kimchi, I make "water kimchi" to drink the fermented brine. Half a cup after a meal feels great n helps with digestion.
🙏🏾 Namaste Dr.Ben Bikman .
Seasons Greetings 🎉.
I have watched several videos of yours which endlessly elaborate meticulous details of cell biology.
Along with your videos I have watched several videos of Dr.Robert Lustig, Dr.Jeson Fung, Dr.Najeeb Lectures , Dr.Richard Johnson, Dr.Micheal Holick, Dr.Georgia Ede, Ken D Berry, Dr.Neal Bernard, Dr.Micheal Herschel Greger, Dr.William Davis , Dr.Thomas Dayspring , Dr.Paul Mason , Dr.Pradip Jamnadas , Dr.Peter Osborne , Dr.Peter Attia , Dr.Casey Means , Dr.Alan Goldhamer , Dr.David Unwin , Dr.John Cambell, Dr.Bill Bulsiewicz, Dr.Gundry, Dr.Derrick Lonsdale, Dr.William Li, Cyrus Khambatta, Dr. Allen Mandell, Dr.Stasha Gominak and few OTHER intellectuals .
One thing unique about all the intellectuals mentioned above is that you explain everything with meticulous details that even a layman gets enlightened with your quality content.
However, by the end of your quality video , despite being extremely enlightened, the viewer has to go back to his usual routine of eating unhealthy foods available all around .
One intellectual says Wheat is bad , while the other says Meat is bad , one says Milk is bad while the other says Nuts are bad . One says grains are bad and one says Sugar is bad .
While some intellectuals talk about Vitamin D and others about the Circadian Rhythm.
I respect the hardwork of all the above mentioned doctors and intellectuals. However none of you great ladies and gentlemen have cleared the confusion or laid out a definite protocol to follow.
I always knew that, all you great people out there are missing valuable information about our ancient crops and ancient foods.
For the first time today, in this video , I found what has always been missing. I always wanted all you great intellectuals needed to disseminate the information about the Metabolic Health Benefits of Fermented Foods and also foods that have not yet been contaminated by modern food industry and mafia.
The minor millets have been untouched by the modern food industry and mafia.
They have been coined and promoted as the Five Positive Millets by Dr.Khader Valli from India.
These five positive millets are Italian Millet Himalayan Millet African Millet Japnese Millet and American Millets.
These five positive millets are also called as the Nutriceuticals. They are adequate in Dietary Fiber, Carbohydrates, Proteins, Thiamine Niacin Riboflavin and trace minerals.
They are classified as grains from the C4 grasses. C4 grasses are environment friendly and needs only natural rain. They don't accept Fertilizers are pest resistant. They have no Gluten and Gliadin. They are non GMOs and therefore no Glyphosate is required. They grow all over the world unlike the quinoa and oats.
Fermented Porridge made from the Italian Millet Himalayan Millet African Millet Japnese Millet and American Millets will save the mankind from all the Non Communicable Diseases.
Fermented porridge is a probiotic drink which heals the GUT first and then every organ of the body.
The said five positive millets can also be used for making bread , cookies, pastas etc .
Dr Khader Valli also advises to get Vitamin D naturally from the SUN or from the mushrooms that can soak up the Cholecalciferol.
Dr.Khader Valli advises to permanently quit eating Rice Wheat Maida Corn Soya Oats GMOs Milk Tea Coffee Sugar Jaggery Honey Dry Fruits Processed Foods Eggs and Non Vegetarian foods.
Unlike any other intellectual out there, Dr.Khader Valli describes every information and activity for an individual to involve right from the morning to night. He meticulously describes easy and zero cost methods of drinking water , and also what each meal of the day should contain.
Non of his recommendations costs a penny. Everything is free. Everything is Sustainable and 100 percent environment friendly.
Hope your content also enlightens viewers beyond the biochemistry and cellular biology so that we all are Healthy.
Thank you Dr.Ben .🙏🏾
Dr. Bikman, I enjoy your lectures so much! Thank you for sharing your knowledge with the world! I wanted to ask your opinion on fermented drinks that have sugar. Specifically Tepache, a Mexican fermented drink made with pineapple and piloncillo (a molasses/brown sugar based sweetener). I add ginger, cloves, cinnamon, turmeric, peppercorn & other spices to it. Since it does have sugar, I’d like to know if that cancels out any of the other health benefits. Thank you for considering my question!
I like to break my fast daily with an avocado topped with fresh natto "home made" and sauerkraut. It tastes great and I know that its filled with good probiotics. Thanks to you I've also started making fresh kefir daily. The grass fed milk from Organic Valley works well. I did not have good luck with the ultra processed organic milk from Costco.
Didn't mention lactic acid which I understand is what much of the sugar in milk is fermented to. I'm interested in what the body does with this and whether it is "burned" for energy
Lactic acid is immediately reduced to lactate in the body. Lactate can be used as a substrate for creating glucose (gluconeogenesis). Lactate is also what gets generated during intense anaerobic exercise. Only a problem when more is generated than can be cleared in a given period of time. It is way more complicated than that. Let me see if I can find a great summary I once read.
Sorry, TH-cam won't allow me to post links but you can do a web search for: *_Is It Possible to Get Rid of Lactic Acid in Your Muscles?_*
Another fantastic video, thank you!
Dear Ben, you are quite literally the most exciting man on You Tube, Thank You soooo much xxx💖💖💖🌈🌊🐌
Such a clear description of the science and how it links up with our ancestral diet and habits!
Ben I love to garden and I eat a lot of tomatoes and peppers which are night shade and full of lectins does fermenting them also reduce lectins bye 95 percent causing less inflammation?
Good question!
What a wonderfully informative talk.. thank you Ben. It addressed so many of my questions about how to eat some veggies and stay in ketosis.🙏
Wonderful information, thank you.
I can't eat egg whites, however I tried fermenting peeled boiled eggs simply by putting them in the jar with carrots and asparagus I was fermenting (with salt and water) and I could eat the eggs no problem
You might want to try L-glutamine, it seems to be helping with my gut permeability, I'm taking 1-3g 30-60 minutes before eating.
I'm telling you this because if you struggle with egg whites like me you probably have some gut permeability, I haven't tried adding them back yet.
Egg whites are histamine liberators. Could indicate histamine intolerance.
pickled eggs, eh?
This is a lot of great information, Dr. Bikman. Thanks!
Another master class. Thanks Dr. Ben!
Дорогой доктор, спасибо
Да да, большое спасибо за информацию ! Очень интересная и полезная!
This was sooo good I didn't want it to end!!!
😊I just got to page 53 of your book I just got yesterday and found THis dideo here today!! Keep up the GREAT work!!
I like when a college professor says "more better" it makes me feel more better.
🙌🏼😂🫶🏻
He needs to become an English professor then - so that you feel more better
Hello kiddo... U r in the wrong channel.... Who was restructuring the sentence on the fly if you haven't noticed....
A million Thanks to you!
Excellent background information...I am a big fan of meats and fermented foods 👍
Fantastic lecture!
You can use kefir to ferment bread.
The Parmigiano Reggiano cheese(parmesan) is rich in short and medium chain fatty acids. No lactose and galactose (eaten by the bacteria in 48 hours after production). In Italy you find the original one,which costs 30~40 $ per kg(2.2 pounds) and sometimes discounted at 30~50%. I dont understand why carnivores discard healthy cheeses!?
Q: If you're counting carbs how can you tell how much carbs are left in fermented foods?
You can't be sure of that but the longer the fermentation takes place the number of carbs in the final product will decrease.
Cronometer (data from NCCDB) says cabbage raw - 25 kcal/100g, net carbs 84% calories and sauerkraut - 19 kcal/100g, net carbs 82% calories. Not much at all
Доктор Бикман, спасибо за такие информативные лекции, привет из России)
What about fermented foods and how they affect leaky gut, mast cell activation, rosacea? We need more knowledge on how to improve our symptoms and health issues with foods, please.
Eat meat only
Question: How do probiotics from fermented food or food supplements survive the stomach to pass through and be beneficial to the intestines and body? Isn't one of the functions of stomach acid to kill incoming bacteria and parasites to protect the body? I have never understood this seeming contradiction.
I think it’s totally plausible. When I ferment vegetables, the pH routinely gets down to ~3. So the lactic acid bacteria thrive in quite acidic environments. That’s actually their competitive advantage: when vegetables are held under liquid (typically a salty brine), the LAB plunge the pH of the liquid rapidly so that anaerobic pathogens are impaired and the LAB can outcompete them. And of course, aerobic pathogens are impaired by the lack of oxygen underwater. Leaving LAB to happily thrive and produce wonderful foods for us.
As for the stomach, perhaps they can survive at pH 2 (which is only 10x more concentrated than pH 3), or perhaps some of them rush quickly through. (Side note: the brine from fermented red onions is absolutely delicious, and liquid gets through the stomach more quickly than solids.)
Also, I’ve read that the pH of the stomach can get up to 3.5, which overlaps nicely with their comfort zone.
@@allisonal Thank you for your detailed and thoughtful response. Interesting.
@@allisonal very interesting thanks
Thank you so much for answering my questions on fermentation foods. I focus primarily on the carnivore diet so having fermented foods is an added plus I will include. Thanks again
Awesome Dr Ben💪👍
So informative. Thank you!
❤ Уважаемый д-р Бикман, спасибо Вам огромное! Слушаю Вас в Австрии. Два вопроса по данной теме. 1. Насколько я понимаю, все молочные продукты имеют очень высокий инсулиновый индекс, то есть способствуют гиперинсулинемиии. Особенно творог, йогурт, кефир. При метаболическом синдроме не стоит ли их убрать, по крайней мере на время? 2. При ферментации резко возрастает уровень гистамина. Как быть с этим? Спасибо Вам огромное! ❤
Are sprouted grains the same as fermented food? Also, my favorite kimchi has sorbitol in it. Is that going to mess up my gut health?
Great video, thank u so much!
I was wondering if you have anything negative to say about meat-rich diet! Im in my 30s and my urinalysys once showed higher nitrates, something connected wirh purines. And they noted that this means I should curb meat intake as it may cause some joint problem called Podagra. Later I did a research and found the opinion about the negative impact of protein rich diet for some people which, they say, does cause Podagra.
I'm a big fan of Kefir and Sauerkraut. I often have a jar or two sitting on my desk right next to my monitor so I can watch it ferment. I've got a jar of Kefir there right now that is about ready to drink. :)
Thank you Dr Bikman. What should somebody do if he is histamine intolerant? Drop plant based diet all together?
That’s what I did. It was very beneficial.
Thanks and Question. You said,that the -bacteria don‘t eat aminos/protein. why, which pathway is used to reduce? also tanning or oblates? I thought, fermentation reduces the sugar to shortchainfattyacids. And do you have suggestions of special strains? Thanks a lot for your work and sharing it outside the university.
Wonderful as always. But do the
good bacteria pass through the acid barrier in the stomach?
Does kefir have all of the carbs fermented out of it? The label still lists carbs.
carbohydrates are not directly measured. the are consudered as ash. They dont know jow much is changed and they dont care unless they can convince you to pay more.
homemade kefir, i make it. The stuff from the store still tastes sweet and mild to me. I ferment my kefir till it tastes like a punch in the mouth, but I'm weird. I prefer my kefir with mucilage like natto; some would say its over fermented, but thats how i like it. I do a first ferment,at room temp, then strain it, then pop just a few grain in the finished kefir and let it set in the fridge for longer, slower 2nd ferment. o have several jars going at a time and i dont worry about counting it.
Love kimchi, saurkraut & kefir! (And beer 😅) great video!! ❤🎉
I question whether sprouting legumes reduces the anti nutrients as effectively as fermentation?
Awesome Video.
2-QUESTIONS-if I were to use Alullose in place of sugar will fermentation still happen? My Mom always in summer cut up onion added sugar and cut up cucumber in milk adding a 1/2 cup of vinegar with the mother in it. If I don’t put sugar in it and only use Alullose will it still ferment?
If you add vinegar, it's called pickle(no fermentation process).
Adding salt to veggies do ferment.
@@NinoNlkkl even if it setting in the refrigerator for weeks before you begin to eat the cucumbers and onions? We would add to the jar all summer and eat out of it a few weeks after adding to it.
@@NinoNlkkl May I remind you that how you make vinegar is to ferment apple juice in a crock which ferments to creat what is called mother. Which you add to the next batch of fresh apple juice to ferment it into vinegar.
@susieqmartin2746 again, vinegar does not ferment vegetables.
Vinegar is a product of fruits and grains from its raw form, but it does not further create fermentation.
Go buy a jar of picked cucumber and let it sit for few months. It does not ferment.
Think
I can't really find any data on how much the reduction in carbohydrates is in Long fermented sourdough bread(24 hrs+). Does anyone know anything about that? I believe fermenting yogurt and kefir for 2 days at room temperature reduces Sugar(lactose)by over 95%. I doubt it would be anything close to that but would be awesome.
I would think how the food effects blood sugar levels would be a more important piece of information especially since carbs effect people differently so I would eat the bread and then check my blood glucose levels to see the glycemic load on myself personally for some really useful information.
when you undergo 'long fermentation' of sourdough that implies storing the dough in the fridge, right? - either during bulk ferment or final proof or both. I believe all that's happening is fermentation is occurring at a slower pace because of the colder temperature and not so much having any effect on 'reducing carb content'. whether fermentation happens at room temperature or colder temps it's a fine balance to ensure overproofing doesn't occur and thus the bread failing to rise in the oven.
The carb content of sourdough is still going to be significant
Taking a blood glucose reading after eating the bread would give you some idea and comparing it to non fermented bread.
What about hair that is lost because of chemo? I keep my ketones as high as I can. Would ACV daily help?
I use kefir as the liquid base for my smoothies. YUM!
My last trip to the store my haul was lots of steaks and I picked up Kiefer and sauerkraut. Love them both
How low glycemic can a sourdough bread be made? Like if you fermented it until it could no longer ferment?
You can only ferment for so long otherwise it won't rise in the oven. It's a delicate balance. If you try to extend your bulk fermentation too long the gluten strands become too weak and the bread loses 'body'
It was helpful lecture.
Fascinating
Dr Bikman, does a hba1c of 5.1 and fasted insulin of 2 sound right to you? Fasted insulin dropped from 6 in a six month period of time. I am on the Carnivore diet.
What is the ratio of Short chain and Long chain fatty acids in Kifer?
How about fermented fish and fermented Krill?
does kefir where the the milk is pasteurized and then fermented still work?
Yes
Thank you so much.
Thx as always for your great work. Little detail tofu is not fermented.
I've never seen a tofu that was fermented. Is it a special product? Soy milk is generally coagulated with gypsum, nigari or an acid but no fermentation step involved
have some stinky tofu. is fermented
@lizkeith1356 yes, but that's a specific product, not what most folks pick up as tofu at the supermarket or restaurant
How does this jibe with a no/low carb keto diet?
I'd like to recommend lactose-free milk for anyone who still wants to drink unfermented milk. Lactose-free milk has the same amount of sugar as normal milk, but tastes much sweeter. If you're going to pay the metabolic cost for all that sugar, you might as well enjoy the sweetness.
The producers add lactase enzyme to the milk to crack the glucose-galactose bond of the disaccharide lactose. Those monosaccharides are each sweeter than the lactose, in the same way that invert sugar's broken glucose-fructose bond or 50% high-fructose corn syrup is sweeter than an equivalent quantity of table sugar (sucrose). Although needed by those without genetically determined adult onset lactase generation, it looks like you discovered a novel use for lactose-free milk by anyone who might appreciate a sweeter milk.
👏👏👏👏👏👏 excellent, thank you sir
Yeees! My digestion feels better when i add fermented foods. Make my own kefir 🎉
I adore fermented hard boiled eggs.❤
А у вас планируются лекции для русскоязычной аудитории. Я тут девушку свою пытаюсь посвятить в предмет, но в русско говорящем сегменте кроме доктора Никиты никто особо не вещает. Вот бы Вас ей послушать. Все сомнения развеялись бы. Я же прослушиваю все Ваши лекции регулярно и с огромным удовольствием.
Thank you
Q: I tried a high fat all beef diet and suffered diarrhea, does this mean I lack cpt?
Vegans and vegetarians may lack in bile.
Try bile salt to help breakdown fats.
Keep going, it takes a while to adjust. Don‘t give up
And it could be a sign you‘re too heavy on the fat
Try reducing a bit
If constipated, increase until you find just the right amt
And if course you could be shedding oxalates that have accumulated over years
Give it 90 days at the very least
Произношение отличное ))
I like just adding some organic Apple Cider Vinegar to my sparkling water. So yummy! 😋
I do not have access to raw milk here in Canada. I make my on Kefir, but am I getting the probiotics i need with pasteurized milk?
Yes, if you’re making kefir, you’re adding the probiotics.
For 30 I have been consuming fermented foods and grass-fed finished and high quality from private farms but how do you ferment beans and cereals I usually soak everything but that's not fermentation
Thank you sir!
Good to know you're fluent in Russian! Your "кефир" sounded pretty clean
So glad someone is finally pronouncing the word properly!
Is microorganism survive in strong stomach acid sir..???!!
What about the estrogen load from caw milk?
It is a dogma & myth propagated by those opposed to Dairy.
The body controls this to prevent an issue.
Did Arnold have an estrogen issue when he was competing ?
So if we’re using Butter for cooking / frying, does the heat damage the SCT’s, or is it still healthy?
butter is a saturated fat therefore very stable and heat resistant
I love Kefir but I get carried away with it. I seem to be addicted to it and I still get indigestion. 😢. I do great with sauerkraut, kimchi and tend to include it with my carnivore meals.
How about excess sodium used in fermenting cabbage?
What is your favorite fermented food ?, mine is fermented lime.
Phytic acid probably isn't trying to discourage herbivores, even if it has that side effect. It's a storage form of phosphorus. Look at the molecule, can you think of a more efficient way for a biological system to stockpile phosphorus?
thanks.
Professor Bikman this lesson has been really helpful and I now have a better understanding of the benefits of fermented foods 👍🙏🫶👏
I can't think of a reason I would subject myself to the intense gut problems any fermented food gives me. I am a total abstainer.