How to Gently Warm a Potato that will Maximize Nutrition and Keep it Raw ?
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- เผยแพร่เมื่อ 22 ก.ค. 2024
- John from www.okraw.com/ interviews Dr. Craig Sommers on how to gently warm starchy vegetables such as potatoes, sweet potatoes, yams, winter squash, chayote squash to maximize the nutrition and still keep it raw ?
In this episode, John visits Dr. Sommers to learn the cooking method he has been using gently warming his foods for the past 10 years. You will discover this simple technique for keeping your food as raw as possible while still allowing you to access the health carbohydrates, vitamins, minerals, and phytochemicals in the food while minimizing the amount of negative effects from high heat cooking process that is commonly used today that can create toxic acrylamides and denature proteins.
Craig will share his specific method that most anybody can do with a electric oven or electric heat plate and a large stainless steel pot, some water and some starch vegetables.
You will also learn some benefits and drawbacks of using this cooking method as well as other ways you may be able gently warm your starchy vegetables so they are delicious to eat.
After watching this episode, you will learn the best way to cook your starchy vegetables such as potato, sweet potato yams, winter squash, chayote squash, butternut squash, and more.
John will ask Dr. Sommers the following questions:
01:40 What is this method of cooking potatoes and squash?
02:24 Why Gently Warm your Potatoes or Squash ?
03:43 Couldn't Someone Juice Potatoes or Squash and keep it raw?
07:21 What are the different kinds of vegetables you can gently warm?
08:13 So this sweet potato is still raw? Can I eat it and still be raw?
09:14 Why is it better to warm starchy vegetables instead of eating grains for calories?
11:50 Why is it important to not cook and leave the skin on the vegetables?
12:49 Is it important to eat a raw salad with your warmed vegetables?
13:49 Why would someone want warmed vegetables instead of fresh fruit?
16:53 What are some other benefits of warming your vegetables?
18:39 Can you use a crockpot to do the same thing?
19:40 how long do you need to gently warm the vegetables?
21:35 Any final tips on gently warming your vegetables?
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John, I will say we all here LOVE the long videos...because, we no longer want to waste our time watching TV shows, we now sit down and eat dinner watching YOUR videos. At the end of the day We sit, eat and relax and LEARN, thank you!
Lol, thought I was the only one who did that! I will watch all the videos he makes while eating. It's an awesome and wise use of my time.
this cooking method is called "sous vide", cooking at a low temperature over a long time. there are new reasonably priced kitchen gadgets that maintain very precise temperatures coming out now.
I Knew God was putting me on your channel for a reason. this is exactly the vid i was looking for
This is Sous Vide.
All natural foods can be cooked slowly.
Excellent info!
I've been raw since 2002 and loving it.
One thing, I don't think he mentioned, is combining foods, so that the fructose does not get into your blood right away. Also, having fermented drinks before, and fermented foods with your meals. Soaking and sprouting grain.
I enjoyed this video. Thanks!
Dr. Sommers is so easy-going and so informative and well-spoken. Easy to listen to and I agree with his concepts.
This video was fantastic. I've never heard of Craig but he sounds like he has a wealth of knowledge! Will definitely look into the book.
Excellent content John. This is new information for me, and I will be trying this, especially as the weather cools down. Thanks for all you do, and thanks to Craig as well.
Hey John... You are awesome. Thank you to Dr Sommers. I am going to try this.
extremly informative interview and sharings video, thanks so much for this John and Craig.
My crockpot has a "keep warm setting" and you can program it to keep food warm on very low temp for how ever long you want,I use it to keep cooked foods warm at family gatherings or parties where the food is buffet style. It is a huge one too, you could cook a turkey in it if you wanted to so that spaghetti squash would definitely fit in it. It is a Hamilton Beach so you can buy them anywhere.
That’s an idea. My Instant Pot has a keep warm facility on it too.
Thank you for sharing. I love long videos. They are packed with great info. Please keep making more videos like this one. The info on this video is great. I would never have thought of doing this. I'll definitely give this a try. God bless you :)
So happy to find this video. I have big challenges getting enough calories on Raw without the huge fruit and fats.Thank you!
I just tried this with sweet potato. It's been 9 hours at 110-120 F ... it's almost 100% the same as when I started. The only other comment claiming they tried this also said it didn't work... I honestly thing this is bogus.... I could see it softening up some green leafy vegetables, to some degree but sweet potato, yams? I don't think Dr. Craig would intentionally lie about this and therefore I've concluded that he must be cooking above 118F without realizing it. I touched the water when it was over 120 and I did not burn my fingers.... Imo seems a bit ridiculous to not just get a thermometer and confirm the validity of the experiment before promoting it to 66,000 + people on youtube. I wanted to believe but now I don't
How many inches of water did you put in? Did you immerse the potato or just have a little water at the bottom? I don't think they covered that -- but I'm thinking the vegetable should be pretty well immersed.
Great video! Thanks John and Craig for sharing these ideas.
Thank you for sharing your Knowledge & Wisdom with us!!!!! All that was said was my Conformation to alot of questions I had. Thank you for the Clarifications, Blessings!!!!!
This is so enlightening. I really am grateful for this video.
I own very small inexpensive crock pot. On low temp. comes in at 110 and passes the finger test. If yours comes in warmer by leaving a small gap in lid you can lower the temp. Potatoes Yams Squash even Artichokes are ready to eat in 3 to 4 hours. I feel safer with this method than the stove especially if you need to leave your home.
ok, but ... safer? really? An active hob can start a fire no matter how low the activity. Not to scare you, but to infrom you on the basics of cooking safely.
J. Lee I'd like to try this.... Do you put them in the crock pot whole ? I mean you didn't cut them open?
Thanks for the info! I was wondering this. Free Information: Crockpots are very safe. I use them a lot.
love how much you bring together the raw community!
Thank you for sharing. It seems to be a great method
I’ve been trying to figure this out; thank you!!
Very informative Dr. Sommers!
Awesome idea! I'm going to try it :D This is a practical way to soften and enjoy these foods!
FANTASTIC VIDEO, THANKYOU guys!!!
I'm going to try this as an alternative to a baked, boiled, or roasted potato in an electric slow cooker (crock pot) on the "warm" setting. Most slow cookers, in addition to "low" and "high" settings (usually eventually reaching the same temperature), have a "warm" setting that the manufacturer warns you not to try to cook in or leave food in too long because it will not heat high enough to kill microbes. They promote it for keeping dips warm at parties and such. Sounds perfect for raw warming.
Hi Paelorian, did you ever get it right? See my comment at the top of the page. Folks are suggesting it is not possible to replicate this below 118 F (47.7 C). Thanks in advance. Mark, UK
Basic facts.
The danger-zone for bacterial growth is 20-40 degrees celcius. All kinds of prepared food should be kept away from that temperature zone. It means that if you prepare food by heat, heat it above 40 (bacteria are killed at 75 and above). If you cool prepared food, cool it below 20 as fast as possible (below 5 degrees, bacteria almost stops growing)
If anybody wants to practise this low heating technique, you really need to look into basic hygiene and bacterial growth. It is completely essential for your own safety. Even more so if you serve your food to other people.
12:25 As soon as you chop up something, bacteria start multiplying. The bacterial growth during low heating can become a big big problem. Much more important to avoid than loss of nutrients.
20:10 Yes, and please note that the "sous vide" technique is always using vacuum packaging. This is to avoid bacteria to enter the food. If the food wasn't sealed it would turn into a bacteria-bomb in half an hour. This also explains why you can only use this low heating technique for whole vegetables with a skin. The skin safeguards the vegetable from external bacteria. If it is not punctuated!
Not 40, it is 60 or 65C which is the maximum danger zone?
bro, what kind of bacteria do you think is gonna form in a 24 to 48 hour period on a vegetable ...its not like meat where its inherently dirty...its not like salmonella is gonna form on the freakin vegetable lol... youll know if it went back cause its gonna taste horrid, if it tastes ok theres no way its a problem
That is amazing. Will try.
Squash is my favorite food, I love every kind and all the large hard ones I put in the oven whole on low heat for hours because trying to cut them raw is dangerous! The Turkish Turban squashes are great for serving soup in after they have been in the oven 4 or 5hours, then cut the top off and scoop the seeds out and fill with your favorite soup. John, you could even put your raw soup in that, the flavor is amazing!
Thank you!! Awesome technique 🙌🍠🍠
Thanks to how you have taught me to eat, my psoriasis condition is no longer, leaky gut - not evident, baby hairs have returned to my arms etc, eyes are clear and so colorful. * I did do a 78 day juice fast also, removing 30 lbs of mucoid plaque & heated parasitic entities, ewww. Txs John
A lot of great information here! Thanks :)
Thanks for this video, hopefully it works out because I will be purchasing a digital thermometer and trying this on sweet potatoes
You can also do this method that Craig is explaining with a slow cooker like a crock pot set on low or the warm setting for many hours with the lid on tight so none of the heat escapes....
The warm setting is way above 118 F (47.7) is it not. Did you ever test it? Mark, UK
How youtube recommends what I get excited to learn from...! Even not so new, too!
I'm started to think it's a little silly to be scared of cooked potatoes...
It IS silly....cooked potatoes sustained the IRISH population for years in history! they are awesome WITH the peel and WITHOUT dairy nonsense added...I personally love them with hummus!
valnaples Yeah... even hummus is quite fatty for me. I love my plain potatoes :D lol maybe a tiny bit of salt and scallions
:D awesome combination! Once I put mint and small peas and mashed an avocado in my mashed potatoes. It was delicious
eat only livings food for more than 3 months and after that, try eating starch. you may notice increase drowsiness and bodily fatigue than you would on fruits and vegetables.
Potatoes are not optimal; roots, tubers, and squash are second best to fruits/veg.
James Marvosa I was raw for 6 months before, in Canada it's not easy to find enough decent fruit to be 100% raw. Fruit here = fiber + water... I'm a cyclist and there's no way I can keep up my pace with a raw diet unless I limit myself to dates and bananas (which are not really raw anyways). If I lived in the tropics then it might be an option. My dream is to own land down south with enough fruit trees to support myself.
A lot of people talk about enzymes and proteins being denatured when you cook the food. Has anyone ever thought about the fact that all of those proteins get denatured in your stomach because of the hydrochloric acid. Just a little sidenote.
Stacie Ellis does plant matter and fungus get denatured because of stomach acid?
Kyle Lindgren yes in theory. The problem is most people don't produce enough stomach acid or they drink a lot of fluids with their meals and thus dilute the stomach acid and weaken it.
kogepannyanko thats why we need the enzymes/amino acids in tact so help assimilation/digestion. Sure our bodies can produce itself but why make the body work instead it could be thriving and feeling light as a feather and better overall mood and more alive/vibrant state of being.
It's not about proteins / enzymes but food's electromagnetical energy (our main source of energy) which is absorbed already in our mouth (Raw ~7000 Angstroms, Cooked vegs ~ 1000 A or 0 A for meat etc). I guess it is similar regarding amino acids (humans do not use protein), anyway, very interesting note ! I would love to see more comments on this, got to meditate on this :) but anyway, Law of Attraction says "whatever you believe works for you - it has to", could be true that people live on placebo :)
@@VoitekkWalks you know what you are talking about brother. Few do, yes its about the shape of the electromagnetic field, each mineral has one, that's how transmutation from one mineral to another happens; you change the shape & spin symmetry of the electromagnetic field. If the enzyme (protein) is unraveled; the pattern is broken and the hologram; and the charge/ negative ions/ chi is missing.
Check this other study on the production of acrylamide: www.ncbi.nlm.nih.gov/pmc/articles/PMC3118507/
Great video. Seems like a good tactic for the winters in the north.
Fantastic knowledge thank you
slow cooker on low?.... my stove is crumby
by the way i just love your enthusiasm Jon! love how you do videos that speaks and hopefully really gets to the common people
Yeaya you guys are awesome. great video the doc knows what's up and I loved your reaction to the delicious potato John! 😂
Thanks for the great idea! I tried this with beets, sweet potato and carrots. The "cooking" water is also delicious and likely nutritious as well. Dr. Fuhrman's ANDI scores place sweet potatoes quite a bit higher than yams. Dr. Greger uses purple sweet potatoes for highest nutrition.
different modes of cooking change the chemicals in foods and how we use it and we all vary. So carrots are a good example, depends on one's goals and ability to utilitze. Another example is that smoothies is like cooking the longer spin the more it heats up and breaks down, but depending on the food this can be good, for other not so good. Very informative. Blessings.
great info, thanks
This is brilliant!!!!
Thank you very much brother !
Thanks a lot. It helped me a lot!!!
Very informative!
great video about low temperature COOKING!
thank you for sharing your knowledge on the most healthy ways to eat. I know my body is unhealthy but I don't know how to go about healing my stomach, I suffer from lupus and many digestive problems.
Love your videos great info!
I think More than the Stove, it is the POT, I have some pots with great heavy base bottoms, they work great...thin base pots just lead to burning and no regulated heat.
Great i was sitting eating a soup i made & found your video ,Trying to help my liver and spleen by cooking my vege's so now i feel like im eating a bowl of emptiness,
Thank you for this great video and helpful and always waited a lot to learn from you , Sir, I have a question about how to keep fresh juices and how long i can save it ? And possible to teach me how to make Kambocha with fruit or vegetables , and how long of the period to make it fresh ? Wait answer Thank you 😊
I. am so happy to see this video!
Great thank you I didn’t realize the longer it cooks that it doesn’t destroy nutrients
Thanks to you John, I'm going to employ the Tribest Sousvant to explore this method of uncooking
great idea
the instant pot keep warm setting is 145 degrees to 179 degrees or something like that.Would it be ok for me to use that setting to slow cook something?
Interesting video John.... may be for winter times... but right now i will eat mostly fruits cuz they are everywhere... ;)
Great to know this!!! I am trying to go raw vegan right now and I thought I couldn’t eat any of these root veggies, squash etc anymore.
I love ALL kinds of squash and yams especially!
We eat the purple Asian yams the typical way, boil them to death.
But I love to squeeze lime or lemon juice over it, salt and pepper, sumac or paprika.
I’m so happy I can still cook them on low heat under 118 degrees.
Thank you for the information and can you put it in the dehydrator at under 118 degree
I will try it with a well-insulated hay box. I will cut the produce into small pieces and not worry about nutrients leaching because I will add a little bouillon powder and drink the broth as I do when cooking potatoes (in half the time, cut up). As the water temperature will lower as it equalises with the produce I will top it up after a little while with some hot water to bring the temperature back to ~118ºF.
My husbands hot tub is set for 104 degrees....maybe I should throw a squash in there? 😂😂😂
Jacqui you should soak his potato in it lool 😂
GENIUS!!!! I'm trying this today. I'm so happy I stumbled upon this video since my daughter won't eat enough fruit but will eat potatoes. Thanks for posting!!
any luck?
Did you ever get it to work.
John can you please tell me the best form of magnesium supplement?
How's the digestion of those foods, compared to fruits? Does it digest as easy? Thanks! :)
I'm enjoying the videos you are putting out this summer but when are you going to show an update on your farm search that you mentioned you and Lauren will be doing this summer?
does this really make a differenence than just boil
thanks
This is awesome. I hope you do some salad dressing recipes also.
How much water do you use? Enough to cover the veggie? Or less
I expected his voice to be deeper lol
Lee Van Dyke I was surprised as well!
Lee Van Dyke me too
Staying young
I've heard that putting food in a pot of water that when you cook it, even at lower temperatures, the nutrients can leak out in the water. So, I would have to have the water in the pot too ingested. I'm not sure if this is true. Was wondering your opinion on this.
thank you.
WOW!! Good to know.🙌
it would have been nice to see a final product something you guys slow cooked and tried at the end
would a pressure cooker work the same purpose?
the stuff is cooked
proteins have been denatured
thats why its cuttability has changed compared to its raw state
(probably much less than conventionally cooked but still)
do u cut it up or leave whole?
You can used cook slow machine?
How about a Crock Pot Cooking will that work for this ? thank you For this information
would a crock pot on warm setting work?
I'm not vegan or Raw foods per se, I just try to eat things that are grown and not in a box. I told my boyfriend that I'm trying to remember what I ate when I grew up, and stick to those foods. But as I am getting older(66 yrs) I've developed a problem with my teeth, they are getting loose (periodontal disease) and my dentist recommends Dentures. Well, I for one will last as long as I can with my few teeth and partials that I have. I love salads. But I will be losing them in the future. My Mom and Grandma couldn't eat after they got theirs. So as a solution to chewing I've been doing Nutribullet or making soup from scratch, which requires cooking. So glad I have found your channel, I believe it was meant to be.:) Thank you for caring about others and trying to inform. Thank you so muchP>S> I've been wearing a Q-Link for 10 yrs + now :)
This is so cool...! I'm gonna spiralize sweet potatoes and then put them in that 118°F water until they are nice and soft to eat...!!! And then I'll save the water since it has nutrients in it, and use that in smoothies, etc.
This method is called a hot fermentation. It is mimicking ancient folk recipes when starched vegetables and grains are placed in clay pot on the in-house fire oven. It is a great method indeed.
You talk sense, I'm a big believer in finding a diet that fits the person.
So How long it takes to do it?
I have hard time to guess what time he eats his breakfast, lunch and dinner so i can not count how many hours it takes...
Please help
"Let the angels of God prepare your bread. Moisten your wheat, that the angel of water may enter it. Then set it in the air, that the angel of air also may embrace it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessing of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they be embraced there also by the angel of sunshine, and leave them there until the sun be set. For the angels of water, of air, and of sunshine fed and ripened the wheat in the field, and they, likewise, must prepare also your bread. And the same sun which, with the fire of life, made the wheat to grow and ripen, must cook your bread with the same fire. For the fire of the sun gives life to the wheat, to the bread, and to the body. But the fire of death kills the wheat, the bread, and the body. And the living angels of the living God serve only living men. For God is the God of the living, and not the God of the dead.
John James what book is this from?
John James
WHAT? !!!!!!!!
Essene Gospel of Peace from the Dead Sea Scrolls
John James wow, that was really interesting, Beautifully said. I am not sure though yet how to make it. Lol
The Essene Gospel of Peace reads exactly like the writing of a modern person trying to emulate the Bible.
👍Very nice & informative video. Not crazy BS vegans like Freelee or Durianrider!! You are so refreshing. I really and truly appreciate the time markers in the description box. 👍 Wish more video creators would do that.
You can use the pine needles on the trees behind you to make a yummy pine tea full of vitamin c. Add rosemary and licorice if you like, but not necessary (got this from Marcus Rothkranz website).
How about doing this in a crock pot slower cooker, on low setting?
Most crock pots (last I checked -- five years ago) had a STARTING temperature or LOWEST temperature that was much too high, like 150 or 175°F. Except for really old vintage ones -- and today I believe the more expensive "sous vide" may have the lower temps as well. They were having problems with people putting frozen meat in the crockpots before going to work and then coming home and getting sick, so the crockpot companies decided to get rid of all the lawsuits by making the lowest temperature be higher -- or so I read. People were being warned not to do that but were not paying attention and getting sick.
This is awesome. I tried going raw but really needed some cooked food. This you the best of both worlds.
try raw till 4, *+Violet*
google that and look for durianrider and his girlfriend freelee the banana girl who are leaders in the field and actually came up with the idea for people exactly like you.
it's a great alternative and you may end up extending that time to 5 or 6 and eventually actually enjoy going all raw if you do it a little bit at a time.
I don't mean to sound rude, *+book* but I can't write a book on it. you eat raw till 4pm then eat cooked food and then you might like it so much you extend that time further and further. all the info is in the above post who what why where and when, LOL.
And you're a "delusional" name-caller, *+Turin*.
DR did an "experiment" with steroids for a month to show the incredible effects of them on performance which we were all in on, it was no secret.
he was open and honest during the entire time.
that does not make him a "steroid taker" in the slanderous sense that you just tried to pass it off as.
.
why do you feel the need to not only change the subject but to continually insult, *+Turin?*
I think it's YOU who's "fucking crazy" and a little overly compulsive in leaving out key facts when you slander someone.
now go argue with the nearest wall.
.
.
True story.
What about the “keep warm” function on the instant pot?
I know the yams can make you itch, so they recommend cooking it. Does this method make it safe to ingest?
Does it wór the same with baking?
I'm wondering if there is a slow cooker that could be set below 118 degrees? I would not feel safe leaving the stove on that long as I couldn't wait in the kitchen as it warmed.
That's why they do it outside.
At least I have no complaints about the audio level, mainly when John Kohler is TALKING.
How much water to use? Do we cover the veggie?
Could this method be used with making stews? I miss my veggie stews since going raw.
Have u tried freezing then thawing veggies? Chris Kendall at the raw advantage shared that technique and I find it helpful!
I have a gas stove, so I'm going to try it with a flame diffuser
Can you get these results with a dehydrator?
No. I once dehydrated thin slices of sweet potato. When attempting to eat these "chips" it was like they were trying really hard to break my teeth...! No good.