I have recently returned back to Nutratarianism after a two-year break. And it’s been 10 days back in and I’ve got a Telya… I feel fantastic thank you Dr., you are one of my heroes in a way.
Soups and stews are so versatile and nutritious when using whole food, plant-based ingredients. Miles ahead of unhealthy canned soups and can be just as quick to heat up if you have some ingredients like cooked beans made once a week to add to dishes on cooking day. Thank you, Dr. Fuhrman,!
Wow what a great video I follow the starch solution but after researching yourself i feel this way of eating would be so much better. The fridge magnets are amazing !
Another great thing about making stews and soups is ot doesnt produce as much AGE'S as burnt food! Advanced Glycation end products are not good and this makes this so much healthier!
Leaching happens mostly at higher temperatures caused by putting foods hot into plastic or rewarming foods in plastic in the microwave. Softer and newer plastics are more of a problem than older, but I still prefer glass. Bought some containers made of glass with plastic snap on lids that vent (not quite leak proof dispite the seals)
Cutting up the Alliums (onions, leeks, shallots, and garlic) and/or Cruciferous vegetables first allows a chemical reaction to occur that would not if you cook them first and then blend or cut them up. Apparently the results are heat stable. Other books and videos say to cut them up first and let them sit for 15 minutes before cooking.
Soups and stews are ridiculously easy. Once you've made soup a few times, you just become creative as to whatever happens to be in the house at the time. I understand we want to maintain constituent integrity for a nutritarian diet,but honestly if your short on time, cook soup till it's hot but veggies aren't soft. Otherwise you just will never get around to making it. I don't have a blender or a food processor 🙃
How much does a blender destroy nutrients in vegetables? I’ve heard it is a lot which is the reason many make cold pressed juice. I have a cold pressed juicer but it creates a LOT of work.
I switched to chewing well, but blending make nutrients more available usually. Other cooking works (carrots). Fiber feeds the microbiome which gives a second meal effect (microbes produce butyrate, a short-chain fatty acid). I am sure Dr Furhman is getting enough fiber thought.
Thank you for some great information, Dr Fuhrman. For today's cohort of women, what average weight would you look for to say they have released unhealthy body fat?
BMI under 18.5 is considered underweight. BMI of 18.5 to 22 is what I've read as healthiest. BMI 18.5 to 25 is considered Normal, BMI of 25 to 29.9 is considered overweight, BMI of 30 to 34.9 obese and BMI 35 and over morbidly obese. Once I got down to BMI of 29 I started having more spring in my step. Still working my way down to BMI of 22.
wow , come on man , who has the time for that Dr McDoughal has some easier recipes . I like your Recipes . Just time consuming . Think about people who work 10 hour days .
@@anns8998 people that eat meat are more apt to be dead, or chronically ill by 69. Many of many coworkers are either dead or forced to retire because of failing memory. My cousin raising grass fed beef died at 69 with COVID-19 and a comorbidity.
I have recently returned back to Nutratarianism after a two-year break. And it’s been 10 days back in and I’ve got a Telya… I feel fantastic thank you Dr., you are one of my heroes in a way.
Soups and stews are so versatile and nutritious when using whole food, plant-based ingredients. Miles ahead of unhealthy canned soups and can be just as quick to heat up if you have some ingredients like cooked beans made once a week to add to dishes on cooking day. Thank you, Dr. Fuhrman,!
Thank you for the healthy recipe Dr. Fhurman 😍👏
Fascinating. I appreciate the finer details such as preferring to use other greens and not kale. Thank you, Dr. Fuhrman.
Wow what a great video I follow the starch solution but after researching yourself i feel this way of eating would be so much better. The fridge magnets are amazing !
I am not vegan or a nutritarian I find it very interesting and would like more information
Another great thing about making stews and soups is ot doesnt produce as much AGE'S as burnt food! Advanced Glycation end products are not good and this makes this so much healthier!
The soup sounds amazing!
Great Dr
God bless you!
I like Green Salt....its a seaweed that tastes salty, but has lower sodium
Great video Joel but- No plastic storage containers- glass only 😎 Anyone ever see the documentary "Bag it?"
Leaching happens mostly at higher temperatures caused by putting foods hot into plastic or rewarming foods in plastic in the microwave. Softer and newer plastics are more of a problem than older, but I still prefer glass. Bought some containers made of glass with plastic snap on lids that vent (not quite leak proof dispite the seals)
You’re awesome!
So going to make this ! McDougalls potatoes ,potatoes isn’t working for me hopefully this will do the trick for weight loss
Eating potatoes for me raised my triglycerides. Once I eliminated them, they went back down again.
Are the favorable compounds not denatured during the 2 hour cooking time?
Cutting up the Alliums (onions, leeks, shallots, and garlic) and/or Cruciferous vegetables first allows a chemical reaction to occur that would not if you cook them first and then blend or cut them up. Apparently the results are heat stable. Other books and videos say to cut them up first and let them sit for 15 minutes before cooking.
Soups and stews are ridiculously easy. Once you've made soup a few times, you just become creative as to whatever happens to be in the house at the time. I understand we want to maintain constituent integrity for a nutritarian diet,but honestly if your short on time, cook soup till it's hot but veggies aren't soft. Otherwise you just will never get around to making it. I don't have a blender or a food processor 🙃
What about all the oxalates in spinach?
Cooking / steaming spinach first helps break down the oxalic acid
How much does a blender destroy nutrients in vegetables? I’ve heard it is a lot which is the reason many make cold pressed juice. I have a cold pressed juicer but it creates a LOT of work.
I switched to chewing well, but blending make nutrients more available usually. Other cooking works (carrots). Fiber feeds the microbiome which gives a second meal effect (microbes produce butyrate, a short-chain fatty acid). I am sure Dr Furhman is getting enough fiber thought.
Thank you for some great information, Dr Fuhrman.
For today's cohort of women, what average weight would you look for to say they have released unhealthy body fat?
BMI under 18.5 is considered underweight. BMI of 18.5 to 22 is what I've read as healthiest. BMI 18.5 to 25 is considered Normal, BMI of 25 to 29.9 is considered overweight, BMI of 30 to 34.9 obese and BMI 35 and over morbidly obese.
Once I got down to BMI of 29 I started having more spring in my step. Still working my way down to BMI of 22.
Oh wow. I just made a kettle. I can’t stop eating it. 👅. And I didnt have the cashews or leeks.
do vid on all this in fodmap intolerance context 😁
I add 2 to 3 clovers of garlic into the soup !
How do I get your books?
Most libraries carry them or are on Amazon
Truth Soup!
can u freeze this soup without destroying the health benefits?
Age 65 plant based nutrition
i thought you were supposed to steam the onion and leak?
Why i have to cook soup for 2 hours. It seems to me all good chemicals will be destroyed.
Why throw away the fiber in the carots?
half my nutrition is liquid , never felt better
i keep the fiber tho they are just grinded
help bodybuilding by chugging tons of vegan calories
Seriously we are not stupid. You don't have to constantly repeat.
One thing for sure, I would not choose to make a soup for Dr. Fuhrman. Too many complaints. Far too picky, in my estimation.
wow , come on man , who has the time for that Dr McDoughal has some easier recipes . I like your Recipes . Just time consuming . Think about people who work 10 hour days .
Eat a grass fed steak and you will not look so frail
people that don't eat meat usually look so weak
He's 69 year old and a former Olympic Skater. Don't mistake thin for frail.
People that eat meat ate more apt to be fat, diabetic and senile at this age or already dead from a heart attack.
@@anns8998 people that eat meat are more apt to be dead, or chronically ill by 69. Many of many coworkers are either dead or forced to retire because of failing memory. My cousin raising grass fed beef died at 69 with COVID-19 and a comorbidity.
@@murraybrockway6540 and one of my relatives ate meat all her life and lived to 103. It isn't just about meat