FERMENTED OATS - Reduce ANTI-NUTRIENTS using this DOUBLE METHOD!
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- Foods like oats are high in anti-nutrients that bind to zinc, selenium, magnesium and more. Use this fermented oats method to reduce phytic acid up to 83% and make it easier to digest AND increase the bio-availability of the oatmeal's nutrients. Fermented oats taste great too!
=====================
SEE ALL MY FERMENTING RECIPES:
bit.ly/3wBju3O
WEBSITE: cleanfoodlivin...
=======================
PRODUCTS SEEN or MENTIONED:
• Garden of Life Probiotics 100 Billion CFU (shelf stable)
amzn.to/39Y6n4B
NOTE: Any version of Garden of Life Probiotics will work. It doesn't have to be the exact one above.
• Digital PH Meter: amzn.to/3Q5tETN
⭐Watch - How To Calibrate the PH Meter:
• CALIBRATE A PH METER (...
⭐SHOP ALL MY FAVORITE FERMENTING PRODUCTS
cleanfoodlivin...
=======================
WATCH NEXT:
• FERMENTAION PLAYLIST: • Video
• FERMENTED CABBAGE (Raw Sauerkraut): • LACTO FERMENTED CABBAG...
• FERMENTED SALSA: • LACTO FERMENTED SALSA ...
• HEALTHIEST CABBAGE - RED OR GREEN?: • CABBAGE NUTRITION FACT...
• DIY VITAMIN D MUSHROOMS: • SUPER POTENCY VITAMIN ...
=========================
Alternative Starters for Fermented Oats:
kefir, water kefir, yogurt, fermented sauerkraut brine, kombucha
=========================
VIDEO CREDIT:
FLAV CITY with BOBBY PARISH VIDEO: • There's Weed Killer In...
=========================
Sources:
www.ncbi.nlm.n...
www.healthline...
===============================
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving TH-cam Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
This is exactly the traditional Swiss Müsli which is made by soaking oats in yogurt overnight for the morning breakfast. It's always served cold with fruits and cream. It's very delicious when made right.
What’s good when made wrong?
@@jescollo
I've screwed up on making recipes according to the written recipe, many times, and occasionally ended up with a masterpiece! I made it wrong, but it turned into a gourmet meal!
In the original recipe the oats were soaked in water overnight and then sweetened, condensed milk was added along with the other ingredients. The oats definitely were not soaked in yoghurt. 5th
@@jenibutler7138I think they would have been soaked in whey.
So we can buy plain yogurt in store and add it to oats with water and use that instead if whey?
I've been doing this for years (except without the probiotics, just soaking the oats and let them ferment for 2-4 days) after deciding to experiment with fermentation. I've also made what I could call a cross between bread and a cake from fermenting chickpea flour and baking it in the oven like cake batter.
How do you ferment chickpea?I sprouted them before,but how to ferment chickpeas,lentils,beans etc.I really like legumes but antinutrients make them troubleing...
how does the fermented oats taste and which type of oats good for fermentation, steel cut or rolled. thanks
@@trofaznimotor901 I don't ferment the chickpeas in their whole form, I ferment the flour. There's lentil flour too.
You simply sift the chickpea flour or a different bean flour of your choosing in a large bowl to eliminate lumps.
Mix the flour with water until it has the consistency of pancake / cake batter.
Cover the bowl with something like a lid or plate.
Then leave the bowl somewhere warm like inside an oven or pantry space for 24 hours or longer depending on the temperature of your kitchen and watch the batter until it starts to expand and form visible air pockets. Make sure to smell it so you can tell if it's fermenting. Don't let it ferment for too long past this stage or it will become very sour.
Once you want to cook with it you can mix salt, herbs and spices into the batter.
Alternatively, you can soak whole legumes and then blend them into a batter with a blender and let the batter ferment the same way.
I hope this made sense.
@@geo15304 It tastes very savory. I would use rolled oats because it has more surface area of exposed starch.
@@Kizarat should i add some culture of bacterias or yeasts?
While trying to figure out how to ferment rice I ended up on the channel page of this channel. There is a video for everything I need to continue getting my health under 100% control and free from this corrupt pill and surgery system. Wow! Oh!!! I see a video about how to do mushrooms for vitamin D!!! Its going on my watch list! Thank you I really needed this.
My oatmeal was lovely! I ate it at room temp, added raisins & walnuts plus a spoonful of cashew yogurt. The oats turn out so creamy yogurt is unnecessary. I'm very happy to have learned this. Thank you!
Wonderful!
another tip after the overnight soak in water the oat swell and increase in weight if you measured the weight and made a note of this you will find it increases app three times in weight deduct the excess weight from the dry after rinsing, now some people prefer milk or water i mixed my preferences deduct the excess from the amount you pour of the oats to be cooked bring to the boil and simmer on a very slow heat until ready. i like black choc and sliced bananas with mine yummy. i tried it cold but it rather defeats the object of having hot oats on a cold day
have a fab day and thanks for the video
I'd like to learn how you feel with your digestion, since you are eating all these fermented foods, compared to your Pre-fermenting life, would make a great video. thanks, a fellow fermenter
Hey good day, I’ve been using fermented oats the past several days. However have been adding buckwheat millet and spelt flakes to the mix. Very tasty with either honey or a smashed banana and any other delicious things mixed in.I hope we’re not gonna die :-). Yesterday drank some of The extra water.The flavor sort of resembles almond milk or something. It was quite tasty. So today just oats added extra water last night. Gonna try the drink. Do you suppose there’s much nutritional value in the water? Know that you are a busy individual. Whenever you may have a moment to breathe in between your projects, if you could comment on the situation would be much appreciated. And if it takes a year or more that’s OK too. It’s all good. Thank you so much you’re a great inspiration. Have a beautiful day and stay well. Jim
For sure drink the water, especially if you did the overnight fermentation... the probiotics will be in the water too. If you like this version of fermented oats you're doing ... you're gonna love my next video, stay tuned!
Thank you. Look forward to viewing the new one. Thanks for being so cheerful and bright while doing your demonstration’s. It’s like a bright shining star. Stay well have a beautiful day. Jim
One of my older books mentions barley water - from a bit of barley soaked in water, and a bit of lemon juice added - and donning it was a favorite of the British royals, for the ladies' complexions.
@@1Lightdancer Thank you! Have a beautiful day!
At the end of 2022 i really got into fermentation, And your video really helped me a lot and I really want to tell you that how much I liked your video and you are doing really a good job and please please please can you upload a video on sourdough or any kind kind of fermentation we can do with grains because I really want to know if you can have healthy fermented grains on our daily diet. 🥰😘😍🤩
When you add raisins with the oats to soak overnight they will plump up a little and have a soft texture the next morning.
you’re very easy to watch and listen to, love your content, you know your stuff. keep up the good work
This was an EXCELLENT video!!! Thank you!
Simplest and best explanation of antinutrients I’ve seen yet, many thanks! Be well, Sally 🌹
Trying this for the first time tonight.
My probiotics aren't quite what you proposed, though. It's a mixture of 10 different Lacto- and Bifidobacteria.
Hope, they will still be effective.
I've made overnight oats before, so I guess, I'll notice a difference in texture and taste!
Yes, even with just 1 strain it would still be effective 👍🙂
@@CleanFoodLiving would lactobacillus rhamnosus be effective in removing the phytic acids?
Thank you! I’m really enjoying your video and I’m learning a lot! I’m glad you are very involved with fermenting. I have felt in my spirit that fermentation was way more important for me then canning and that I should take a strong approach with fermentation for my own health.
Great video. I'm going to try this.
Nice video. I soak mine with a little homemade kombucha overnight this is also supposed to get rid of the acid. What do you think?
Yes, great!
Just subbed. Thank you, your content is great!
Oats my favorite , food of the gods. So good for you. I have them every day .
Wonderful! Ps... you may like what I do with the oats in this video... th-cam.com/video/LeU_Xj9x68s/w-d-xo.html 🙂
unless you are bying raw whole oat grains, the store bought oats are by all means NOT RAW. they are at least pasteurized to level up shelf life
so... is there a problem with that ?
Rolled oats are steamed so they’re not raw.
Unless you are limiting yourself to raw foods the term is used loosely to mean not cooked at home. You are correct, though, whole oats are the only ones raw. The 'quicker' the oats, ie how long they take to cook, the more they are processed.
Have you tried Grinding a small amount of the Black Cardomom Seeds and Adding to your Cooked Oatmeal? You might be able to Add it to the Initial Fermentation Process?? Not sure about that? But, I would be Curious to know if it Adds Positive Benefits, Or If ONE should wait and add the Ground Cardomom Seeds, After the Fermentation Process, but Before Cooking?? Cardomom, Cinnamon and Raisins, are used with Oatmeal in AYURVEDA. It Tastes Delicious, too, with a little Organic Maple Syrup. Give it a Try.
Love your videos
Thank you for these clear explanations of how and why this needs to be done for best digestion. I recently found, through Flavcity, a product that I bought that might take care of the phytic acid. It's some really great oats from a brand called One Degree. They are certified gluten free, non gmo, certified glyphosate free, sprouted, organic rolled oats. I'm more than willing to put some probiotic in my oats and soak them but do I need to if these stellar oats have already been sprouted? I make a lot of ferments and have a lot of food projects and home cooking I do everyday so wouldn't mind crossing one thing off the list.
Phytic acid is reduced significantly by sprouting so cross it off your list 🙂
@@CleanFoodLiving Good to know indeed so thank you so much for sharing that with us! I am aiming to try seeing if I can sprout lentils and if I would actually likes eating them compared to them in canned forms. Since that should be easier for me to get on food stamps than some sprouting projects. Since obviously you need "sprouting seeds" for those and I don't know if grocery stores even carries those.
@@rickytorres9089 I have successfully sprouted store bought organic, whole brown lentils (not split, not conventional). Good luck and have fun!
@@CleanFoodLiving Aww thanks you for both and you too as well as hoping you a wonderful evening to you. :)
I know make fermented over night oats daily, they ferment quickly in a sealed jar.. i add 2 probiotic capsules, banana powder and chia seeds .. they are pretty sour by morning 💫
Sounds great!
Very serious question, since phytic acid is water soluble, do you get rid of the soaking water before cooking and add fresh water?
Or do you keep the same water to cook it?
plus note it takes longer to cook the oats but its well worth it
Can this work well with Steel cut oats? Will try tonite! Thank you for the video!
It does work, but it doesn't soften quite as much as with traditional rolled oats.
@@CleanFoodLiving Thank you! I quite like 'chewy' oats. Am looking forward to the probiotic effect!
Hmm, great ideas here. Would fermenting also work with steel cut oats? And what about say, using buckwheat groats instead, but sprouting them first (which I've just started doing - very easy to do!), and THEN fermenting them? I know buckwheat is high in the antinutrient oxalate, so would sprouting them and fermenting them decrease the oxalate content?
Yes it works with groats and steel cut, but they just won't be as tender. A double combo of sprouting and fermenting will most definitely drop the oxalate content.
@@CleanFoodLiving Thanks!
@@CleanFoodLiving
Some sprouts have increased antinutrient content due to the plant being very protective of its young but I don't know which ones.
Interesting, I should look into that. Trying to think of options of sprouting while still being able to get them on food stamps. Since ya know, you can't just go online and get a 50Lbs bucket of "sprouting seeds" on EBT...
@@lsmith992 Don't know about buckwheat but sprouting oats is fine.
Thank you for explaining I like it
this is awesome!
Couple questions, if I pour out the water am I throwing away valuable probiotics? also what would happen If I added say apples to the mix and let it soak overnight?
Adding fruit is good, it will further feed the probiotics. Try to add just the right amount of water to the oats so you need not toss any. The right amount will make the oats a nice soft texture without excess.
Thank you for this video! Can I do the same measurements for steel cut oats?
I'm a new subscriber and enjoy your fermenting videos. I make my own milk kefir daily and want to know if using it to soak the oats is an option instead of adding a probiotic with water to soak the oats.
Absolutely!
Thanks for your quick reply. So, to clarify, i can add my milk kefir to the oats in the evening and let them sit overnight, then either eat them uncooked or cook them in the morning?
Yes, correct 👍
Can we use sauerkraut juice/liquid rather that kefir? Also what happens to the phytic acid, does it not seep into the liquid and therefore we need drain that out before cooking the oats? Thanks.
Yes you can use other starters as you mentioned. The bacteria break down the phytic acid.
I use a spoonful of my sourdough starter to ferment my oats. adds a nice tangy favour.
Love all of your content and your energy! :)
Two questions...
1. Can the probiotic supplement I'm using also contain prebiotics?
I've come across some sources that use the same method of a fermentation starter (the supplement) to ferment and they make it a point to not use a probiotic supplement that contains prebiotics. I've looked deeper into this but have had no luck finding answers.
2. How can I be sure that I'm not killing any probiotics when simmering on the stovetop?
Of course, cooking fermented foods goes against anything I've ever learned about fermented foods, but I love my warm steel-cut oats! I was more concerned with this given that steel-cut oats take longer to cook than traditional rolled oats so I can see how there would be a lesser risk of killing off any live cultures when rolled oats' cooking duration would be greatly decreased as compared to the steel-cut. (I'm considering purchasing a food temperature thermometer and your recommended pH reader).
Thanks to anyone who can provide some insight! 🙏
I have not heard of avoiding prebiotics in fermenting...and I've never experienced a problem with it. I think its fine!
If you cook the oats the probiotics will be killed, no getting around it, steelcut or old fashioned. You could cook the oats and afterwards add a quarter cup of the uncooked fermented oats in with it to get the probiotics.
@@CleanFoodLiving Thank you for your response! I'm relieved about my probiotic supplement choice as they can be generally expensive.
If I could bother you with one more question I would greatly appreciate your thoughts using this method...
Fisrt, fermenting the steel-cut oats by soaking overnight using the probiotic supplement. The next morning straining the oats but saving the soaking water in a glass jar and storing it in the fridge for other uses. Then cooking the oats on the stovetop per usual.
Using this method, I'm assuming the oats' antinutrients are still significantly reduced? And I am preserving any live cultures by saving the probiotic soaking water? (Which can be used for say the liquid component in a seed pudding recipe?)
Again, any help is appreciated. Thank you for taking time our of your day to assist me!
Hi Kailen, with fermentation and cooking (despite no more live cultures in the oats) the anti nutrients will be practically nil. Yes, you can save the strained water for other uses like seed pudding, it will still retain the culture. You could also add the water back to the oats after cooking as well.🙂
@@CleanFoodLiving So affirming to hear! Thank you again and for all of your incredible content. Have a wonderful day. :)
I sometime use the soaked oats recipe with milk (mine is fresh from the cow) and berries. Is that as good as just using water? Also, I sometimes dehydrate the oats after soaking in water for use later. Are there any nutritional differences when I do that? Are they just as good one way or the other?
Oats soaked in fresh milk from the cow is fantastic. The enzymes in milk do a great job of breaking antinutrients down, plus you get added probiotics from the non-heat treated milk. Great! There are still good nutrients in there when dehydrated.😊
Your kitchen is SO cute!!! 😍
Thank you for your great videos and introducing me to Bobby Parrish!
Can i just add a spoon of yogurt to it ? I dont buy probiactics in pill form. New to fermentation and love your channel.
Yes you can!
I love your channel. I have questions though. I prefer steel cut oats and lately I have been using just hulless sprouted oats both are firm and don't break down as well ..have you or anyone tried using steel cut oats. I have another question about fermenting sprouts is that something that you have tried? I make my own broccoli and various bean sprouts and was curious about adding more benefits to those via probiotics? Thank you. So happy I found your channel.
I have sprouted, but not fermented the sprouts. Yes I've fermented the steelcut and they dont break down as much, but still like to ferment them. 🙂
@@CleanFoodLiving thank you. Any advice for fermenting sprouts?
Organic is delicious 😋
I love my overnight oats. Can I soak in almond milk instead of water?
I love this! If you don’t want to over ferment the oats, can you leave it out overnight and then in the AM put in fridge to slow it down if you’re not going to eat it till afternoon/evening?
Yes👍
Ok watched it
Just soak in acidulated water, no fermenting needed if soaking properly
Grains need to be cooked!
My understanding of the way that rolled oats are prepared in a factory (organic or not) is by first steaming the grain and then sending it through heavy rollers to flatten it. Perhaps that is why rolled oats out of the package don't taste raw to me. Raw grains on their own should ferment nicely and improve in (sour) flavor and nutrition after two or three days, all depending on temperature and personal preference. Cooked grain will ferment if active lacto-bacilli (probably spelled that wrong) is added, which is hopefully what you are doing. Kefir and kombucha, if not pasteurized, should be great starters. I do a lot of fermenting (mostly vegetables) and always enjoy learning something new. Perhaps your perspective is different from mine.
I think rolled oats are just... rolled. There are extra soft varieties in the supermarket too. I think those are steamed before rolling.
@@Finn959 All rolled oats are steamed first. If rolling them in their hard, raw state, wouldn't they just crack into little bits instead of flattening?
I couldn't find any probiotic supplement with all you required for the fermentation of the oats. Even your link to those probiotics didnt have all the probiotics required ? Any other idea ?
Recipe starts at 6 minutes in
Do you know what this does to the Glycemic Index (fermenting/soaking/cooking)?
Some ppl swear fermenting lowers the carb count
I’ve never seen proof of this tho
Do ur own n=1 and see
I cooked the grain oats i added the store probiotic not your brand, 2 days in the fridge . After i eat them in half an hour i had such a bad reaction , i vomited until i get rid of the entire meal from my stomach. Can you help me understand why?
Hello. Is the water you’re adding cold water? Some sources recommend adding warm water. Also, when you cook the oats the next morning do you leave them in the liquid they have fermented in, or do you drain them? Many thanks.
Warm water since the probiotics will activate/ferment better in warm vs. cool. I leave them in the liquid.🙂
Does the probiotic has to contain ALL those bacteria and yeasts?
Can you use apple cider vinegar?
So we don’t drain the water ? We cook in the same water?
The amylase in your saliva turns them right into carbs....just sharing keep on learning.
Just wondering if soaking overnight with a live culture yogurt would work?
Sure will👍
Add some of the fermented oats to a smoothie.
I make overnight oats soaked in kefir in the fridge. How would that affect the phytic acid?
The cool temp of the fridge doesn't allow for much fermentation within the oats. The enzymes in the kefir though will help break the phytic acid down. For the super combo, it would be to add the kefir to the oats, let the oats set out for a minimum of 6 hours-ish so they can ferment.... then you can move to the fridge for longer storage.
Excellent content. Thank you for your research bae xxx
If you just soak oats, won't they get fermented naturally? It's just like making a sourdough starter, no?
Can you use a spoon of yogurt as your probiotic source? The Asians use the rinsewater from washing their rice as their probiotic for making pickled vegetables.
Yes you can
Can you also use Greek yogurt instead of probiotic?
yes
thanks for good videos. does this soaking with probiotics effect the good parts of oats like good fiber content which I think is what helps with high cholesterol? hmm?
Not negatively. It does break them down similarly the way your body would do so during digestion so your not going to be hurting any beneficial part of the oat... only making it easier to digest since its essentially pre-digested by the lacto bacteria. And also making the nutrition more bio available.
Hello. Do you get rid of night water and add fresh water before cooking oats? Thanks 😊
it's Lectins, not Leptins
Thank you! Wondering if I soak it overnight with Coconut Kefir (contains probiotics) would it reduce phytic acid?
Yes
Can you ferment oats by soaking them in kefir?
Yes👍
Thank you...Subscribed!
KEFIR anyone? Has anyone tried soaking oatmeal in kefir? I’m assuming you wouldn’t need to add other probiotics. How about using steel-cut oats? I much prefer them to rolled oats.
Yes, kefir works as the probiotic starter culture. Yes it works for steel cut, but steel cut won't soften to the point that rolled oats do, but they will still ferment 👍😊
Soooo…what if you filled a 2L container with equal parts oats and water. Add probiotics. Leave out for 12 hours. Put in fridge. Take a bit out every day to eat, but keep remainder in fridge. Do you think it would go bad? I’m thinking of getting it started before the work week to save time. What do you think?
Should last about 4 to 5 days which will get you through your work week. You'll have to experiment a bit with length of days, but the concept you're thinking of is correct. It will continue to sour, but souring is not the same as spoiling.
@@CleanFoodLiving yay yay yay thank you so much!! After 4-5 days then it will spoil in the fridge?
Hi, thanks for the great information!
Question, where do I find the pro biotics you talk about and do I need all four of them?
Thank you!
I use Garden Of Life, but nearly any brand will work that does not contain additives such as silicon dioxide, magnesium stearate, etc. Here is a link to the formula I use: amzn.to/34wiJfI
What about mixing the oats with kefir for 12 hours?
Yes
Can you do this with kefir whey instead of powdered probiotics?
Yes you can👍
@@CleanFoodLiving thank you so much!
Is there any way to ferment the oats without the probiotic powder? I usually put oats in youghurt and water and stick them in the fridge for 12-24h and then eat them cold with some fruits and nuts. It's really delicious, but I don't think there is any fermentation going on, even though the youghurt supposedly have some live culture in it. But the pasteurization most likely will have killed those bacterias I would think. Or could it maybe be possible that I could ferment my oats in room temperature in youghurt and water?
Yogurt will work as a replacement for the probiotic capsule, but the cold temp of the refrigerator halts fermentation. Leave it on the counter overnight and you will see a difference.... ps, read the label of your yogurt to make sure it says it contains live cultures 👍
@@CleanFoodLiving Thanks. Yeah, thats kinda what I was thinking. The yoghurt container says something about living culture I think. But it also says it's pasteurized. In my mind that doesn't add up. Could it mean that the milk was pasteurized before they added the yoghurt culture maybe? Anyways, I'll try it out to see if it works. It needs to be "bubbling" a little bit after sitting overnight, or there was no fermentation right?
Yes, I believe its first pasteurized then cultured... but that is not hard known. No bubbles needed. The probiotics and enzymes will break down the oats. You'll notice a difference in the texture and a mild bit of 'sour' taste as well which is another sign of fermentation.
@@CleanFoodLiving Ok, thanks a bunch! I got some cultured milk that's pasteurized but with live culture. It's thick like youghurt and a bit sour. Hopefully that can work. I think I'll try that in one bowl, and another bowl with just water (and maybe regular milk) so I can see the difference in texture. Should be interesting.
Do you have any idea how much of the liquid should be cultured milk? Maybe all of it, or maybe just 1/4 and the rest water? The bacteria should start to grow anyways, so maybe better to not have too much milk since I guess it might get rancid quicker otherwise?
For effective probiotic fermentation, a quarter cup of the cultured milk is all you need. For richest flavor (in my opinion) use all cultured milk . Do you put fruit on your oats? If so, mix a little of the fruit in the overnight soak...it will turbo charge the fermentation. Let me know how you're experiment goes!
Can we add fruits or dried fruits in moderation????
Yep! Fruit will accelerate the fermentation
Is it necessary to add the probiotics to the oats?
If you want to ferment them, yes👍
Hi, do we need to drain the excess water in soaked oats after 12 hours?
You don't have to.👍
Thanks 😉👍
Are we covering the bowl(s) of oats while fermenting overnight? As clean as we one tries to be, there's always the possibility of creepy crawlers getting nosey in the middle of the night. I'd also imagine some may have adventurous cats that will find their way up on the counter to stick their nose into the process. I'd be inclined to put it in a mason jar and cover it. However, if you say it needs the air, then we could use a modified mason jar cover that is basically a screen.
Sure, cover it, no problem!
Put it up out of reach. And put a rubber around the coffee filter or paper towel. Or a canning ring if it’s a mason jar.
I always have issues 14 hrs after eating oats, whether I soak them overnight or not, the reaction in my colon is the same, just bad pain. Probiotics of any type seriously hurts my insides, whether one day or after three weeks at micro dosing. Is fermented food of any type problematic in those with Leaky Gut. It appears evident in my case
While ur fixing gut, avoid probi’s
As it heals, try super small amounts
Like, 1/4 tsp sauerkraut juice or yogurt. Once daily for a week. If no problems, double the next week. One week maybe try a different probi. Increase weekly or every couple weeks.
Ur seeding ur gut and growing the good guys.
As ur gut heals, the bad guys get kicked out so they go bad to small numbers.
U only need about 1/4c sauerkraut or kimchi a day, maybe a cup kefir, some sourdough bread. Just be consistent once ur healed & diversify ur probi’s!
how much nutrition do you get from soaking oats in probiotic water?
The soaking and fermenting release the anti nutrients bonded to the nutrients so they become more bioavailable to the body... so it boosts nutrition by increasing bioavailability.
hey, could i soak my oats in selfmade organic kefir? should work as well right?
Sure will👍
Hello and good day, have been eating raw oats with fruits nuts etc. for approximately 35 years. However did not know this anti-nutrient stuff. Use exclusively organic. And curious as to whether the organic oats would still have the anti-nutrients etc. And also, when you soak the oats for 12 to 24 hours, without the probiotics, even though the texture is different, would that eliminate the anti-nutrients as well? Thank you for sharing all this. I know that you are probably too busy to respond to this immediately, but whenever you get around to it would be great. Much appreciate it stay well and have a beautiful day. Jim
HI, yes organic has antinutrients too because it's a part of the plant. Soaking alone reduces antinutrients and even more-so with the probiotics.😊
Thank you very much! Have yourself a beautiful day
love it
Can you soak oats in probiotic water
Sure can👍
I like to toast my oats. How does that impact nutrition?
Is the carb count in these oats lower from the fermentation?
I don't think so, but the digestibility is improved.
Maybe it would be a little since the probiotic would be utilising the sugars (carbs) 🤔🧐
@cb A bc sounds plausible.
Can a similar method to buckwheat?
yes
How about adding some flaxseed and chia or nuts into it before soaking as well..
Yes you can but be sure to add more water since flax and chia are extremely absorbent.
Nuts do better soaked in salt water
If u then dehydrate them they crisp up and are addictive! Great to them sprinkle on top when u go to eat the oatmeal.
look into oxalates (anti-nutrient). Experts on the topic include Sally K. Norton, Susan Owens, and Elliot Overton.
Just a thought, I’m going to start making your probiotic water. Could I soak the oats overnight in that rather than add a probiotic to to oats?
Once the probiotic water is nice and strong, yes👍
I’ve been doing oatmeal smoothies in the morning. Is that soaking and fermenting by blending oats and water and leaving it in fridge overnight?
If it's in the fridge, it's too cold for fermenting... it's only soaking. Watch my Fermented Hemp Milk video because toward the end of the video, I give a demonstration on oats showing the difference between soaking the oats vs fermenting them.
@@CleanFoodLiving thank you for the quick response :) I’ll check it out. Dropped a like for you to. - So, I’m only removing some phytic acid by soaking and not fermenting it?
@@t.j.5574 soaking is beneficial and the phytic acid reduction is considerable. Fermenting just brings it all the way around to home base🙂
Would there be any issue with soaking in oat milk and probiotics? As opposed to water?
No prob!
Can you soak the oats in milk?
You can if you only want to reduce phytic acid, but if you want the oats fermented as well, milk will not work for that element. A tbsp of Kefir, yogurt, kombucha, 1/2 probiotic capsule or some other probiotic containing starter is needed.
What are these tabs of prebiotics, seen you mention that in your other vids and can that also be used as a starter for vegatable ferments? Or is the starters a waste of Dinero? So many more questions I have hahaha.
Garden of Life Probiotics 100 Billion CFU (shelf stable) amzn.to/39Y6n4B
Dont use a starter with vegetable fermentations since the vegetables have the needed bacteria already on them. Use a starter on things you want to ferment such as oatmeal, water, nut and seed milks.
Hi, just wondering if you can soak the oats in kefir milk instead of using a probiotic capsule
Answers in the description, thanks!
Can i use kefir instead a capsule? Tranks for Videos ❤
Yes 🙂
@@CleanFoodLiving thanks 🤗 best Wishes from Bavaria (germany)
Oh it works great with kefir ans it is so delicious 🙌🏼🙌🏼🙌🏼🙌🏼 thanks so much
Any thoughts on adding whey or the juice from some fermented vegetable rather than the probiotic powder?
Sure, that would work too as starter cultures (it will alter the flavor a bit, but if you don't mind...)
@@CleanFoodLiving Thanks!! I'll be experimenting with all of them. I like experimenting although I think I have my sauerkraut process down to an absolute artform... the color of the cabbage changes and the liquid starts pushing out of the airlock within 2.5 hours of placing the jars in the tray.
1:40
Do fermented oats spike the blood sugar that same amount as non fermented?
I don't know. I haven't done a finger prick test to find out.
Some ppl swear they don’t
I’ve never seen proof
But ur n=1 will tell u for sure
Do it over several times to see
I would actually test a month as so many things influence BG level
Stress, pain, illness, caffeine, other hidden carbs ingested at same time…
@@YeshuaKingMessiah Is very simple, carbs spike blood sugar. Every carb.
Hii, can i soak oatmeal like you did but without the probiotic? I mean just with water
yes but it won't ferment.
@@CleanFoodLiving thank you!!!!
Hi! Hoping to deepen my understanding here. I started with the hemp milk version of overnight fermented oats. And then when I did this method, oats, water and probiotic capsule, I expected the PH to drop below 4.5 overnight, but it did not. Am I correct in my understanding that with the hemp milk video, we added honey/maple syrup for a fast ferment, but in this video we did not so the ph drop would be a slower process? I think I'm associating PH drop with fermentation success (ie. billions of new probiotics), perhaps that is not the correct association. So, in finding my question here, finally, does the PH need to be below 4.5 to have a successful fermentation? If you could elaborate a little, I'd be so grateful. And this method might ferment quicker/ph drop if I added dried fruit for the overnight soak?
p.s. thanks for this new trajectory, changing the world, one video at a time:) Gratefully, K
You're correct in that the speed is slower due to no added sugar like theplant milks... it's ok, the oats will still successfully ferment overnight 👍🙂
Thank you! @@CleanFoodLiving
Can I ferment my oats using a probiotic source other than a storebought probiotic pack with capsules?
I've heard of a woman fermenting her grains using some of the brine from her lacto-fermented vegetables. Would this be just as good, better or non-applicable for fermenting oats?
Yes, I believe I gave some alternate suggestions in the video description.👍