"Many people have heard black pepper can improve absorption of turmeric’s phytonutrients, but this is only because the irritation of the gut by pepper damages the lining of the gut making it easier to absorb compounds into the bloodstream." according to some website. (can't post links) so pepper causes leaky gut.
Not just South India, whole India uses tumeric, ginger, garlic, cumin as basic ingredients in tadka (tempering). South India uses a lot more spices which have medicinal values and are part of Ayurveda And the name curcumin is because of Sanskrit word kunkuma which refers to turmeric in ancient India
I make my own tempeh, kimchi along w/ doenjang (miso’s korean cousin) & soy sauce.i also culture my own sourdough starter & bake my own bread. It’s the very thing that help sustain me & gain my weight back post cancer treatments.
Mic is the reason I mispronounce turmeric and piperine. "tumour-ick" Damn. "tuuuuuumour-ick" Damn. "pepper-reen" Damn. It's an "i." "zip. whip. rip. dic... tionary" "pehhhhh-per-reen" Damn.
Curcumin because: it comes from Curcuma, that in english is Turmeric. The real question should be why in English is called Turmeric :) I love you and your videos. You help so much!!! Thanks thanks thanks!
Curcuma is Latin, which is used in all botanical nomenclature, but in the part of the world where it is used the most it is called haldi. And I wonder why curcumin is almost always touted as the "active ingredient", separated from the rest of the root like a pharmaceutical... when we know plant compounds in foods are synergistic and complement each other. I guess because you can't patent the whole and make money from it?
@@CharGC123 Yes I know. I'm italian and my language is the closest to latin ever :) And I know for us is easier to understand scientific terms most of the time. But Mic was asking why they don't make names intuitive and I was turning the other way around... :)
I understand that turmeric absorption is also enhanced by oil, since it is oil soluble. The perfect combination for me (in order to avoid oil) is mashed avocado with turmeric and pepper, on toast. Need I say it's delicious, apart from the health benefits Mike describes.
Rejuvelac: another ferment/culture - of grains. It can then be used to make proper fermented cheese from nuts and seeds. Saves on those probiotic capsules that recipes often call for.
the juice dosent have the fiber (even if low) and might have added sugar and water. id drink water + whole cranberries myslef. the only liquid i drink is cofee, sparkling water, and fortified soy milk
OMG this is just amazing. I've been working on my eating with a Vegan nutricionist and she encourage me to incorporate Kéfir, which now I make in my own kitchen, sprouting (mostly lentils because they're easy) and making my own sauerkraut and of course soaking because of my vegan diet. Of course she told me about all the benefits, but, you know, seeing all this research and stuff just makes it clear why I have been feelling GREAT for the last three months, since we began working on my healthy eating. Thanks and greetings from Argentina ♥
Excellent & entertaining as usual. I went through a fermentation phase where I was lacto-fermenting everything and I regularly eat, and used to make: natto, koji rice, nukazuke, and other fermented foods... then I accidentally gave myself food poisoning and decided to stop babysitting jars and just go back to buying these from my local specialists! Actually I had natto and umeboshi with vegan sushi at my favorite Japanese restaurant today for lunch. Also learned to drink unsweetened cranberry juice after kidney stone at age 11, and cook curry routinely- I guess I do most of these ancient things. It gives me the power to spank the like button!
What about fast soaking for legumes? You cook the legumes till they start to boil, then remove from heat and leave it in the water for an hour. After that cook them.
Ooh I know one! Nixtamalization of corn by ancient mesoamericans? 🌽But maybe that falls under the "soaking" category. Anyways, I love hominy & no one ever talks about it.
Good one, not at all like soaking. I do mine with field corn and make tacos! Makes me think of using lye for pretzels, not sure if it's ancient. And coagulating soy milk with calcium carbonate to make tofu.
Cranberry juice did nothing for my UTIs. I drank a ton of it, made my own, bought from the store-nothing. But D-mannose helped instantly! Maybe you could make a video on it as well. Would be interesting :) I had to take antibiotics before I found out about it. Wish doctors prescribed D-mannose instead of antibiotics.
Garlic, too, regards chop and wait. Was so pleased to hear that about brassicas (Dr. Greger} since the sulforaphane is good at 'dealing with' cancer cells; Dr. G says adding mustard means no need to chop and wait but I often do both.
Seeing your beard grow helps me grasp how much time passed since the last video and is what helps me get through the quarantine(quarantine is over but i still self quarantine-
i croatia we call turmeric curcuma. btw i had UTI for years, the docs would give me antibiotics every time. untill i said enough is enough and started drinking cranberry tea and pushed through the pain. no UTI anymore and it has been yeras
I think the reason these combinations were identified as effective by ancient peoples was that they were much more aware of their bodies than we are today. Whereas people in today's technological society are highly identified with their minds, and not at all (generally speaking) with their bodies, people back then were likely extremely sensitive to the effects that various combinations of plants produced in them. They also had the benefit of not having their bodies totally colonized by the pharmaceutical - industrial complex and its myriad mind-altering chemicals. In short, pre-historic peoples were likely much more in touch with Being than we are today.
Noticed one of the studies noted that turmeric/pepper lowers renal inflammation and bladder inflammation. Wouldn’t recommend. Both spices are high in oxalates that can tear your kidneys apart. But cranberry juice does help if you have recurrent UTI’s it won’t get rid of them but it’ll calm the bladder. Urological nurse here.
Hmm. People eat MUCH lower volumes of spices than of other foods that contain oxalates. So do you have any peer-reviewed studies showing that tiny amount of oxalates has harmed people? Thanks.
Karl Wheatley yeah I could easily find some. I’ve also worked first hand with patients suffering from oxalate caused kidney stones that can be prevented. Thanks.
I had to instantly like the video when Mic said "you can stop watching" and I know we've probably done to death the "look how hot Mic is without his beard" but I'm just going to say again, ya damn sexy Mic.
Love your videos. Entertaining, insightful and overall just really well put together. Thanks for all you do, Mic its much appreciated, at lest by me it is.
I'd never heard of' Seitan' before going vegan, but apparently historians have found that Seitan was developed by monks possibly as far back as 5,000 years ago, although not a 'health hack', I just found that interesting.
curcuma in spanish is turmeric, curcumin is "a" active ingredient, not "the" active ingredient. Other aspects are active and also have beneficial health effects!
Somehow Peruvian Amazonian tribes people figured out that boiling Banisteriopsis Caapi vines with Psychotria Viridis leaves creates a tea called Ayahuasca which makes you travel a geometric shape shifting hyper space dimension for a solid 5 hours.
Hey Mic; question!: When you soak pumpkin seeds, do you let them dry out again, brown them, Or what? I soak and sprout most everything, grains, too, but haven't done my seeds.
Very good, thanks. Well explained, various important aspects like effects of phytates quickly mentioned without losing the thread of the subject of the video (they help in preventing osteoporosis too, I think I recall). There's so much information, you must have researched a lot, so what to present, what to stress and what to leave out in order to keep the attention and make a coherent and digestible video: that's a skill your videos show. *Regarding turmeric, in 'Anticancer - a way of life' by David Servan-Schreiber MD updated edition of 2011 which I read probably two or three years after that, it was mentioned that pepper OR ginger, either, can enhance the absorption of curcumin. (And some type of fat too. Now it's dried coconut, ground flaxseeds and nuts for me.) Since then I've made it a point to add both to the turmeric I use every day. Regarding fermentation perhaps you could have mentioned how interesting it is that people tried some of the products because isn't it an instinctive reaction to shun something strangely swollen, bubbly, strong smelling and vaguely 'spolit' seeming. I know that even now people new to fermented foods recoil in horror on first finding out how say idlis and dosas are made with fermented batter. (These are wonderfully delicious steamed cakes and pancakes respectively made from a soaked, ground and then fermented mixture of rice and lentils (the black gram or urad variety), a staple in southern India.) My friend, a Punjabi from Delhi, was aghast when I explained and demonstrated to him how to make dosa which I had recently learned from a Marathi classmate and her cousin hailing from Mumbai. We were all about seventeen years old. Then the canteen contractor in college in Delhi, a Sindhi like I but at least fifty years old then to my sixteen, warned me, angrily and agitatedly, not to eat dosas because they are made from rotten food. 😊. For non Indians, don't miss a chance to sample these delicious fermented foods if you come across them: plain dosa or masala dosa (wrapped around a potato filling), plain uttapam, plain rice idlis. All these are commonly found in 'Udipi' restaurants everywhere and the foods are from the five southern states of Tamil Nadu, Kerala, Karnataka, Telengana and Andhra Pradesh. These foods are vegan. They are habitually served with coconut chutney and sambhar, a spicy lentil soup made from split pigeon peas. *Have the idlis in small bites savouring the bite slowly and keep a glass of water handy as a large mouthful gulped down could have a choking effect. Now I almost never eat out but if I must my first choice is Udipi food, idlis or dosa. For a few years, I stopped a couple of years ago, I would treat myself to a masala dosa on my birthday. From the state of Gujarat is the steamed Khaman Dhokla made from fermented chickpea flour batter, or besan (pr. beysun). Served in cubes or diamond shapes garnished with coriander leaves (cilantro) and slit green chillies, and fried black mustard seeds, and sometines a sprinking of grated fresh coconut. Awesome! If there's an option ask for Khara (salty) Khaman because the one now becoming common unlike in the past has sugar as well as salt. *As with idlis please don't hurriedly have a large mouthful to avoid choking and keep some water ready to drink. There is also a white dhokla made of rice and perhaps lentils, served as flat squares. I've only had it in Mumbai. Delicious too. The Camy Wafers chain of shops in Mumbai has packets of Khara Khaman, the now regular or sweet khaman dhokla, and White Dhokla. When I used to travel to Mumbai I used to make a beeline for Camy. An equally delicious Gujarati snack sold alongside Dhokla is Khaandvi: small rolls of steamed chickpea flour paste. Absolutely delicicious but unfortunately not vegan as an essential ingredient is buttermilk from yoghurt which in India is called curd. Long comment... well, some day some place, enjoy these, among my favourite foods though rarely eaten now.
Good to read your post, I adore idlis and dosai, but find them hard to make here in England. I think temperatures are wrong most of the time here for overnight fermenting so I cheat and ferment idlis using baker's yeast. They taste different but they are lovely with sambar and coconut chutney.
@@charlesgraham5550 Thanks. 😊. Glad my post rekindled happy, delicious, memories. Instant mixes of the Gits brand of idlis and dosas are available using citric acid for the sour taste. They are good, give quite acceptable results. They may well be available in other countries, but do read the directions: the Rawa idly is made from semolina and requires yoghurt to be mixed, and rice idli and dosa mixes of other brands may need yoghurt too. Gits has a good instant Khaman dhokla mix too. I use these mixes very rarely but some of my family members use them frequently. And of course when I did make these things from scratch years ago I used whole brown rice and the entire urad seeds, not parboiled or white rice with the split urad dal. Yeast seems to be a good compromise. Have you tried appams, of Kerala? These are also called hoppers and are made with rice flour and toddy fermented from palm tree sap, but yeast may be used instead. My sister makes appams sometimes using yeast but we live in different cities now so I haven't tried them. Appam has a more subtle sourness and is usually eaten with a coconut milk rich stew, of vegetables or I suppose chicken or other meat. Nice to read your reply. 😊🌻.
I love idlis. I tried making them even with idli pan. It was a project. Some success. Some have suggested let them ferment in the oven. I am inspired to try again
Funny... It turns out I do all these things ... Thank you for the tip on tibicos, I will try ! 😄 Women in my family cut and soak strawberries in lemon juice to prevent allergic reactions. Another trick I was taught is to drink raspberry leaves herbal tea to reduce menstrual flow. I don’t know if all this has been validated by science but it’s good to know...
Fascinating. I had no idea that soaking nuts makes the nutrients more available. I used to soak a lot but got out of the habit. I want to start up again.
I've grown to love cultured foods, not the least because they have improved my health, (including severe IBS and mental health)... which I'd assume comes from improving the gut microbiome. Dr Greger seems to overlook the myriad of demonstrated benefits of fermented foods tho, and considers foods like kimchee, kombucha, etc, "red light foods" based on a few questionable studies. Comments?
Mic, I have a question. I follow a Whole food Plant Based diet, Limited salt, Oil and sugar, very Limited Processed food and very Limited Animal Products. I would like to know if what I eat for Breakfast is Healthy. I Mix together. 1000 grams whole rolled oats, 100 grams Sunflower seeds, 100 grams pumpkin seeds, 200 grams Chia Seeds, 200 grams Ground Flax seeds, 100 grams Ground Sesame Seeds, 100 grams Desiccated coconut and 100 grams ground Poppy Seeds . In a bowl add 6-8 dessert spoons of the mix with ½ a cup of frozen Berries (any Kind, my favorite are Cranberries or sour cherries) 1 teaspoon sugar and moisten well with any non dairy milk. (I use soy or almond). Refrigerate for 60 minutes to allow the Chia seeds to absorb the moisture. add a little more milk and enjoy.
Cranberries also contain high amounts of quinic acid, related to quinine used to treat malaria, as well as chloroquine and hydroxychloroquin that some people are using for Covid.
Love the content. And all backed up with facts, not just opinions. You're the reason I went plant based 2 and a half years ago, and the reason I stay plant based. Any chance of doing a video on how the body copes without a very varied diet. How does it cope with a very basic diet, as not everyone is able to get/afford all these varied foodstuffs/fruit/vegetables Cheers, Jon
I have found that cranberry juice works practically like a miracle for my UTI’s. Faster than any antibiotic i have taken for it. The key is that i have to use the 100% Safeway brand Open Nature not from concentrate. (There can be absolutely nothing added like other fruit juices etc) If I take (at least) about a 16 to 20 ounce glass of it , as nasty as it may taste and drink it all down taking water in between so I can stand it, until it is all gone. Then I feel about 75% better in about 2 to 3 hours. Even if I am already bleeding from it and feeling those weird nightmarish chills. This has worked from me 100% of the time. Even though I have had a doctor be completely adamant that it will no way work. I may drink another 4 to 8 oz later or the next day. Twice I went in to see if it still was hanging around in my system just in case and they said i had no UTI anymore.
I just wanna say that Turmeric + specifically Pepper is extremely common in Indian cooking. I'm not sure how many thousands of years ago, but definitely a fact of how they prepare their food for over the past hundreds of years.
I grow turmeric and use it with pepper in most meals, except I use it with cinnamon in oatmeal and pancakes. UTI - drink 8oz water every 30 minutes for 4 hours. Boom. Good to see you Mic. Been missing your vdo's during CV. Xo.
Quick thought/question on kimchi, how about a video covering the studies linking kimchi to stomach cancer? Ik Dr. Gregor has some content covering this.
Thank you btw so much for taking the common discourse regarding veganism in the direction that you did. Towards science, encouraging whole food plant based, no use diets and living in Taiwan. Sorry, sometimes just remember where we used to be and how far we have come and how appreciative I am! 😅💕
Awesome video Mic! I just want to add that the high amount of salt in many kimchis when eaten regularly can increase risk of stomach cancer. That research is on nutritionfacts.org
Fav Vegan TH-camr! Keep up those videos 🙏 And if you need input for future videos I recommend Greger's new book How Not to Diet. So many nuggets in there for interesting Mic the Vegan videos 😊
I think what is important to point out. A lot of medicine today has natural origins. But it comes in pills because that allows us to measure proper doses and avoid certain alkaloids which are contained in plant version. Also anything natural is basically just as chemical as the same compound made in a lab.
I just learned that sugar is not vegan. I was devastated. According to a pretty awesome gluten-free bakery near me that uses no "direct" animal products, regular sugar, organic or not, is processed with bone char. Do you have any videos on this topic? Super interesting video here btw; have already watched it twice so far.
Very interesting mic!:) I have a question about the soaking part. For example you mentioned pumpkin seeds, and that is something I've grown to love nowadays, however i have never soaked them. But does that mean that i can dry them again afterwards or will that alter something else which maybe counteracts the soak? With other words, should i just soak an about of seed that i will consume that same day and/or the day after?
I do that, also with sprouted wheat so I can grind them to make bread. But I think it's better you dehydrate them at very low heat to prevent destroying the released vitamins. And if I use pumpkin seeds in oatmeal, I'm sure there's better chance to chew and digest then properly when moist.
less stress on your body when you break down phytates through fermentation.. things that seem normal still have metabolic effects- like eating more protein than you need
2:17 pepper + turmeric
4:29 soaking
7:34 sprouting
9:34 culturing foods
12:19 cranberry for UTIs
"Many people have heard black pepper can improve absorption of turmeric’s phytonutrients, but this is only because the irritation of the gut by pepper damages the lining of the gut making it easier to absorb compounds into the bloodstream." according to some website. (can't post links) so pepper causes leaky gut.
Not just South India, whole India uses tumeric, ginger, garlic, cumin as basic ingredients in tadka (tempering). South India uses a lot more spices which have medicinal values and are part of Ayurveda
And the name curcumin is because of Sanskrit word kunkuma which refers to turmeric in ancient India
Just some wholesome, drama free content my peeps! Do you use any of these 5 techniques? Btw #6 was drinking your own urine but I ran out of time.
Whenever i cook some tempeh i wonder if fried tempeh is still good hmmm
Mic the Vegan the shade at Shane lol
ねこちゃnekocha in indonesia tempeh is fried or put into stew all the time. It’s the most nutrient & calorie dense food the poor native eat.
I make my own tempeh, kimchi along w/ doenjang (miso’s korean cousin) & soy sauce.i also culture my own sourdough starter & bake my own bread. It’s the very thing that help sustain me & gain my weight back post cancer treatments.
Fermented is best
Mic is the reason I went vegan
Not gay
Same here
Mic is the reason I mispronounce turmeric and piperine. "tumour-ick" Damn. "tuuuuuumour-ick" Damn. "pepper-reen" Damn. It's an "i." "zip. whip. rip. dic... tionary" "pehhhhh-per-reen" Damn.
Me too
That must be awesome for Mic to read! If you need ideas for food make sure to check out our recipes😋🌱
So interesting vegan 40 years still learning new stuff thanks
Wow! 40 yrs!
Thank you for your service 🙏
Wow! And still no protein or b12 deficiency?? (I'm joking)
Purplep0tamus that’s because she’s most likely lying
@@krackajack111 I highly doubt I am lying as I am 64 years old. you idiot
I think curcumin might be related to "Curcuma" which is turmeric in Spanish (probably similar in other languages)
Not in Germany. We only have Kurkuma ,XD
Well, turmeric's scientific name is Curcuma longa 🧐
In Dutch we have two interchangeable names for it: kurkuma and geelwortel. The second one literally means yellow root.
@@kaspyfantasty1219 So do we, in Poland
It seems that most countries have a pretty obvious name for it and English is the odd one out 😉
Curcumin because: it comes from Curcuma, that in english is Turmeric. The real question should be why in English is called Turmeric :) I love you and your videos. You help so much!!! Thanks thanks thanks!
The English name is derived from Latin word terra merita whereas genus name curcuma is derived from Sanskrit word kunkuma
Yeah i guess we don't have to center everything around the English language lol
@@MictheVegan aahahahaahahh
Curcuma is Latin, which is used in all botanical nomenclature, but in the part of the world where it is used the most it is called haldi. And I wonder why curcumin is almost always touted as the "active ingredient", separated from the rest of the root like a pharmaceutical... when we know plant compounds in foods are synergistic and complement each other. I guess because you can't patent the whole and make money from it?
@@CharGC123 Yes I know. I'm italian and my language is the closest to latin ever :) And I know for us is easier to understand scientific terms most of the time. But Mic was asking why they don't make names intuitive and I was turning the other way around... :)
I understand that turmeric absorption is also enhanced by oil, since it is oil soluble. The perfect combination for me (in order to avoid oil) is mashed avocado with turmeric and pepper, on toast. Need I say it's delicious, apart from the health benefits Mike describes.
Damnit. I was just getting ready to go to sleep.
But I guess I can stay up for this.
It's under 15 minutes! Your body won't know the difference XD
Mic the Vegan
I wouldn’t miss it. I’ll just slam a cup of coffee in the morning.
The Debate Hitman same.
@@MictheVegan Hey Mic great video! It seems from this thread that we need a video on effects of coffee on the brain. :P
Totally worth it! 😁
mic: you'll absolutely learn something in this video
ten minutes after I find myself reading the second article about maggot cheese on wikipedia
I have succeeded
Fascinating!
I used to get more frequent utis then I started to drink cranberry juice pretty much everyday and I haven’t gotten a uti in over 3 years
Rejuvelac: another ferment/culture - of grains. It can then be used to make proper fermented cheese from nuts and seeds. Saves on those probiotic capsules that recipes often call for.
Omg I have an old vegan cookbook that teaches how to use Rejuvelac and how to put it in recipes. Maybe we have the same cookbook?By Glo?
In German Tumeric is called Kurkuma - so Curcumin makes perfect sense in German 😅
Same thing in portuguese
Kurkum/curcum in arabic
In Sanskrit it is called Kunkuma
Lucky
Curcum in hebrew too
Meta hack: add some cranberries to cabbage when making sauerkraut
Mic, why drink Cranberry Juice, when you can easily get whole frozen Cranberries.
I eat half a cup almost everyday with my breakfast mix.
Mike Masail they add a lot of taste to smoothies.
abbreviatedalex Same. Idk if I’ve ever seen fresh cranberries either
the juice dosent have the fiber (even if low) and might have added sugar and water.
id drink water + whole cranberries myslef. the only liquid i drink is cofee, sparkling water, and fortified soy milk
@@sidilicious11 ...and to a Cabbage Salad. Far more nutritious than dried Cranberries.
@@abbreviatedalex2418 in UK you get them around xmas everywhere
Mic the Vegan
+
I came up with a name for Mic the Vegan's restaurant - "McVegan's"! LOL
FOR8YESHUA Yea!
Mic Ved G
My name is Caleb and you gave me some flashbacks at the end there
OMG this is just amazing. I've been working on my eating with a Vegan nutricionist and she encourage me to incorporate Kéfir, which now I make in my own kitchen, sprouting (mostly lentils because they're easy) and making my own sauerkraut and of course soaking because of my vegan diet. Of course she told me about all the benefits, but, you know, seeing all this research and stuff just makes it clear why I have been feelling GREAT for the last three months, since we began working on my healthy eating.
Thanks and greetings from Argentina ♥
Excellent & entertaining as usual. I went through a fermentation phase where I was lacto-fermenting everything and I regularly eat, and used to make: natto, koji rice, nukazuke, and other fermented foods... then I accidentally gave myself food poisoning and decided to stop babysitting jars and just go back to buying these from my local specialists! Actually I had natto and umeboshi with vegan sushi at my favorite Japanese restaurant today for lunch. Also learned to drink unsweetened cranberry juice after kidney stone at age 11, and cook curry routinely- I guess I do most of these ancient things. It gives me the power to spank the like button!
Totally love those background HD video clips! Keep them going, brother! ;)
What about fast soaking for legumes? You cook the legumes till they start to boil, then remove from heat and leave it in the water for an hour. After that cook them.
Ooh I know one! Nixtamalization of corn by ancient mesoamericans? 🌽But maybe that falls under the "soaking" category.
Anyways, I love hominy & no one ever talks about it.
Good one
bloodflower4141 is it healthy?
Good one, not at all like soaking. I do mine with field corn and make tacos! Makes me think of using lye for pretzels, not sure if it's ancient. And coagulating soy milk with calcium carbonate to make tofu.
I really need to get on to some of these. Especially the curry and kimchi.
In Mexico we make Tepache, which is a drink made of pineapple peels fermented with Tibicos, and sweetened with brown sugar.
I'm here for it!
Cranberry juice did nothing for my UTIs. I drank a ton of it, made my own, bought from the store-nothing. But D-mannose helped instantly! Maybe you could make a video on it as well. Would be interesting :) I had to take antibiotics before I found out about it. Wish doctors prescribed D-mannose instead of antibiotics.
I wanna go swab a prickly pear cactus now😂there are so many where i live
The broccoli chop and let sit (trick), plus add some mustard to boost the power of the broccoli!!
Garlic, too, regards chop and wait. Was so pleased to hear that about brassicas (Dr. Greger} since the sulforaphane is good at 'dealing with' cancer cells; Dr. G says adding mustard means no need to chop and wait but I often do both.
@@jenn.7227 Me too!!! Good call on the garlic... I forgot:-)
Curcumin is Latin nomenclature for tumeric (curcumino in Spanish), hence the naming of said compound.
Seeing your beard grow helps me grasp how much time passed since the last video and is what helps me get through the quarantine(quarantine is over but i still self quarantine-
i still self shave, but my ego want whole body hairless for spiritual belief, but whatever ill get a bread and be sexy vegan
i croatia we call turmeric curcuma. btw i had UTI for years, the docs would give me antibiotics every time. untill i said enough is enough and started drinking cranberry tea and pushed through the pain. no UTI anymore and it has been yeras
I think the reason these combinations were identified as effective by ancient peoples was that they were much more aware of their bodies than we are today. Whereas people in today's technological society are highly identified with their minds, and not at all (generally speaking) with their bodies, people back then were likely extremely sensitive to the effects that various combinations of plants produced in them. They also had the benefit of not having their bodies totally colonized by the pharmaceutical - industrial complex and its myriad mind-altering chemicals. In short, pre-historic peoples were likely much more in touch with Being than we are today.
As if I needed even more reason to eat Kim Chi. I now have one
CAREFUL anchovies often added
Dehydration as an ancient method of preservation. Also Beer was sacred to Isis the Great Goddess of ancient Egypt - fermentation hmmm?
Or she was an alcoholic lmao
make wife sexual joke about dehydratation and fermentation *
Natto? It's bacterial culture is Bacillus subtilis, which has shown to have some effect on MRSA, and is also a good source of vitamin K2. 🌱
Noticed one of the studies noted that turmeric/pepper lowers renal inflammation and bladder inflammation. Wouldn’t recommend. Both spices are high in oxalates that can tear your kidneys apart. But cranberry juice does help if you have recurrent UTI’s it won’t get rid of them but it’ll calm the bladder. Urological nurse here.
Hmm. People eat MUCH lower volumes of spices than of other foods that contain oxalates. So do you have any peer-reviewed studies showing that tiny amount of oxalates has harmed people? Thanks.
Karl Wheatley yeah I could easily find some. I’ve also worked first hand with patients suffering from oxalate caused kidney stones that can be prevented. Thanks.
how the heck do you learn about all these things????? I hear half the things you say and go "huh?" lmao. thanks for the vid!!
Peer-reviewed scientific research. It's great. Writing it sucks though ngl
it is his full time job
I had to instantly like the video when Mic said "you can stop watching" and I know we've probably done to death the "look how hot Mic is without his beard" but I'm just going to say again, ya damn sexy Mic.
lmao I liked the video after that precious moment as well
nixtamalisation. when u add lime to corn. increases bioavailability of nutrients and softens corn so u can make tortillas.
All of this was lovely to learn. ☺️
Settling in with a vegan chocolate chip cookie and some macademia milk to watch. 🍪🥛
Dipping cookies ALMOST counts as hack number 2.
Dig it!
Ha, and I just settled in with a turmeric tea with macadamia milk (FIRST time ever having it, too) : )
Mic is the best ,most articulate on the web
Interesting topic, thanks for the vid👌🌱
Mic, you make a beautiful soccer mom. Also, I'm the one who spiked your cranberry juice. You're welcome.
Great video ! Thanx. We [the Netherlands] call it "D-mannose" the fructose in combination with Cranberries.
It really helps...
Love your videos. Entertaining, insightful and overall just really well put together. Thanks for all you do, Mic its much appreciated, at lest by me it is.
You are genius....thanx for another stunning information.☺️👍
You never disappoint or bore me. Learning can be fun and silly.
Stinging nettle, dandelions, mint are good mentions. Also non-food stuff yarrow, elderberries, black cottonwood, & fir trees.
Very interesting Mic! Thank you for the info 😁
We’ll make sure to combine pepper and turmeric in our recipes from now on 🌱
OMG so funny and so informative. Nothing but love for you Mic the Vegan!!
I'd never heard of' Seitan' before going vegan, but apparently historians have found that Seitan was developed by monks possibly as far back as 5,000 years ago, although not a 'health hack', I just found that interesting.
curcuma in spanish is turmeric,
curcumin is "a" active ingredient, not "the" active ingredient. Other aspects are active and also have beneficial health effects!
Somehow Peruvian Amazonian tribes people figured out that boiling Banisteriopsis Caapi vines with Psychotria Viridis leaves creates a tea called Ayahuasca which makes you travel a geometric shape shifting hyper space dimension for a solid 5 hours.
Hey Mic; question!: When you soak pumpkin seeds, do you let them dry out again, brown them, Or what? I soak and sprout most everything, grains, too, but haven't done my seeds.
I just strain them after. I eat some that are still wet :)
@@MictheVegan So I was suffering a moment of dumb... Jeez It's the same with beans and grains, I suppose soak them before using...duh
heres some stuff on fermented pumpkin seeds
www.masontops.com/blogs/masontops-blog/lacto-fermented-pumpkin-and-seeds-recipe
Very good, thanks. Well explained, various important aspects like effects of phytates quickly mentioned without losing the thread of the subject of the video (they help in preventing osteoporosis too, I think I recall). There's so much information, you must have researched a lot, so what to present, what to stress and what to leave out in order to keep the attention and make a coherent and digestible video: that's a skill your videos show.
*Regarding turmeric, in 'Anticancer - a way of life' by David Servan-Schreiber MD updated edition of 2011 which I read probably two or three years after that, it was mentioned that pepper OR ginger, either, can enhance the absorption of curcumin. (And some type of fat too. Now it's dried coconut, ground flaxseeds and nuts for me.) Since then I've made it a point to add both to the turmeric I use every day.
Regarding fermentation perhaps you could have mentioned how interesting it is that people tried some of the products because isn't it an instinctive reaction to shun something strangely swollen, bubbly, strong smelling and vaguely 'spolit' seeming. I know that even now people new to fermented foods recoil in horror on first finding out how say idlis and dosas are made with fermented batter. (These are wonderfully delicious steamed cakes and pancakes respectively made from a soaked, ground and then fermented mixture of rice and lentils (the black gram or urad variety), a staple in southern India.) My friend, a Punjabi from Delhi, was aghast when I explained and demonstrated to him how to make dosa which I had recently learned from a Marathi classmate and her cousin hailing from Mumbai. We were all about seventeen years old.
Then the canteen contractor in college in Delhi, a Sindhi like I but at least fifty years old then to my sixteen, warned me, angrily and agitatedly, not to eat dosas because they are made from rotten food. 😊.
For non Indians, don't miss a chance to sample these delicious fermented foods if you come across them: plain dosa or masala dosa (wrapped around a potato filling), plain uttapam, plain rice idlis. All these are commonly found in 'Udipi' restaurants everywhere and the foods are from the five southern states of Tamil Nadu, Kerala, Karnataka, Telengana and Andhra Pradesh. These foods are vegan. They are habitually served with coconut chutney and sambhar, a spicy lentil soup made from split pigeon peas. *Have the idlis in small bites savouring the bite slowly and keep a glass of water handy as a large mouthful gulped down could have a choking effect. Now I almost never eat out but if I must my first choice is Udipi food, idlis or dosa. For a few years, I stopped a couple of years ago, I would treat myself to a masala dosa on my birthday.
From the state of Gujarat is the steamed Khaman Dhokla made from fermented chickpea flour batter, or besan (pr. beysun). Served in cubes or diamond shapes garnished with coriander leaves (cilantro) and slit green chillies, and fried black mustard seeds, and sometines a sprinking of grated fresh coconut. Awesome! If there's an option ask for Khara (salty) Khaman because the one now becoming common unlike in the past has sugar as well as salt. *As with idlis please don't hurriedly have a large mouthful to avoid choking and keep some water ready to drink. There is also a white dhokla made of rice and perhaps lentils, served as flat squares. I've only had it in Mumbai. Delicious too. The Camy Wafers chain of shops in Mumbai has packets of Khara Khaman, the now regular or sweet khaman dhokla, and White Dhokla. When I used to travel to Mumbai I used to make a beeline for Camy.
An equally delicious Gujarati snack sold alongside Dhokla is Khaandvi: small rolls of steamed chickpea flour paste. Absolutely delicicious but unfortunately not vegan as an essential ingredient is buttermilk from yoghurt which in India is called curd.
Long comment... well, some day some place, enjoy these, among my favourite foods though rarely eaten now.
Good to read your post, I adore idlis and dosai, but find them hard to make here in England. I think temperatures are wrong most of the time here for overnight fermenting so I cheat and ferment idlis using baker's yeast. They taste different but they are lovely with sambar and coconut chutney.
@@charlesgraham5550 Thanks. 😊. Glad my post rekindled happy, delicious, memories. Instant mixes of the Gits brand of idlis and dosas are available using citric acid for the sour taste. They are good, give quite acceptable results. They may well be available in other countries, but do read the directions: the Rawa idly is made from semolina and requires yoghurt to be mixed, and rice idli and dosa mixes of other brands may need yoghurt too. Gits has a good instant Khaman dhokla mix too. I use these mixes very rarely but some of my family members use them frequently. And of course when I did make these things from scratch years ago I used whole brown rice and the entire urad seeds, not parboiled or white rice with the split urad dal.
Yeast seems to be a good compromise. Have you tried appams, of Kerala? These are also called hoppers and are made with rice flour and toddy fermented from palm tree sap, but yeast may be used instead. My sister makes appams sometimes using yeast but we live in different cities now so I haven't tried them. Appam has a more subtle sourness and is usually eaten with a coconut milk rich stew, of vegetables or I suppose chicken or other meat.
Nice to read your reply. 😊🌻.
@@deepakhiranandani6488 Thanks for the tips! There are some very good Indian shops in London, I'll take a look. All the best.
@@charlesgraham5550 👍🏼😊.
I love idlis. I tried making them even with idli pan. It was a project. Some success. Some have suggested let them ferment in the oven. I am inspired to try again
Funny... It turns out I do all these things ... Thank you for the tip on tibicos, I will try ! 😄
Women in my family cut and soak strawberries in lemon juice to prevent allergic reactions. Another trick I was taught is to drink raspberry leaves herbal tea to reduce menstrual flow. I don’t know if all this has been validated by science but it’s good to know...
Intriguing as always Mic, smooth video.🌱🧠🤓
Now that I have the option, I'm definitely spanking the like button
3:00 The scientific name for tumeric is Curcuma longa, hence the name curcumin
Fascinating. I had no idea that soaking nuts makes the nutrients more available. I used to soak a lot but got out of the habit. I want to start up again.
Mic- I appreciate all the work you put into your videos. Also by way of a side note you look much better without the beard!
LOVE your new look 🥰
That was useful. I never soaked my pumpkin seeds before. I will try soaking them overnight before breakfast
I love the Spice and I’m glad they do me good too : )
*make vegan cream joke, nvm animal product
I've grown to love cultured foods, not the least because they have improved my health, (including severe IBS and mental health)... which I'd assume comes from improving the gut microbiome. Dr Greger seems to overlook the myriad of demonstrated benefits of fermented foods tho, and considers foods like kimchee, kombucha, etc, "red light foods" based on a few questionable studies. Comments?
Mic, I have a question. I follow a Whole food Plant Based diet, Limited salt, Oil and sugar, very Limited Processed food and very Limited Animal Products. I would like to know if what I eat for Breakfast is Healthy.
I Mix together. 1000 grams whole rolled oats, 100 grams Sunflower seeds, 100 grams pumpkin seeds, 200 grams Chia Seeds, 200 grams Ground Flax seeds, 100 grams Ground Sesame Seeds, 100 grams Desiccated coconut and 100 grams ground Poppy Seeds
.
In a bowl add 6-8 dessert spoons of the mix with ½ a cup of frozen Berries (any Kind, my favorite are Cranberries or sour cherries) 1 teaspoon sugar and moisten well with any non dairy milk. (I use soy or almond).
Refrigerate for 60 minutes to allow the Chia seeds to absorb the moisture. add a little more milk and enjoy.
Cranberries also contain high amounts of quinic acid, related to quinine used to treat malaria, as well as chloroquine and hydroxychloroquin that some people are using for Covid.
Love the content. And all backed up with facts, not just opinions. You're the reason I went plant based 2 and a half years ago, and the reason I stay plant based. Any chance of doing a video on how the body copes without a very varied diet. How does it cope with a very basic diet, as not everyone is able to get/afford all these varied foodstuffs/fruit/vegetables
Cheers, Jon
Great video. Thanks for all the research and info.
Looking sharp, boss
Thanks Mic, I now crave kimchi but I don't have any at home right now 😭
I heard of most of these hack, except for water kefir, that's new to me, but perhaps it makes sense.
I have found that cranberry juice works practically like a miracle for my UTI’s. Faster than any antibiotic i have taken for it. The key is that i have to use the 100% Safeway brand Open Nature not from concentrate. (There can be absolutely nothing added like other fruit juices etc) If I take (at least) about a 16 to 20 ounce glass of it , as nasty as it may taste and drink it all down taking water in between so I can stand it, until it is all gone. Then I feel about 75% better in about 2 to 3 hours. Even if I am already bleeding from it and feeling those weird nightmarish chills. This has worked from me 100% of the time. Even though I have had a doctor be completely adamant that it will no way work. I may drink another 4 to 8 oz later or the next day. Twice I went in to see if it still was hanging around in my system just in case and they said i had no UTI anymore.
I just wanna say that Turmeric + specifically Pepper is extremely common in Indian cooking. I'm not sure how many thousands of years ago, but definitely a fact of how they prepare their food for over the past hundreds of years.
I grow turmeric and use it with pepper in most meals, except I use it with cinnamon in oatmeal and pancakes.
UTI - drink 8oz water every 30 minutes for 4 hours. Boom.
Good to see you Mic. Been missing your vdo's during CV. Xo.
Quick thought/question on kimchi, how about a video covering the studies linking kimchi to stomach cancer? Ik Dr. Gregor has some content covering this.
MIC you are awesome!!!
Could you please make a video about how you make your whole food kifir ginger beer with dates.. and how you brew the kifir ... ?
Mic, love the video. But question- what you think about Dr. Greger not recommending kimchi due to an increase in cancer risk?
I thought the same. I stopped eating my home made kimchi for this reason.
Thank you btw so much for taking the common discourse regarding veganism in the direction that you did. Towards science, encouraging whole food plant based, no use diets and living in Taiwan. Sorry, sometimes just remember where we used to be and how far we have come and how appreciative I am! 😅💕
Curry is and always will be my love
Love you Mic
Thanks, Mic. Very interesting!
Awesome video Mic! I just want to add that the high amount of salt in many kimchis when eaten regularly can increase risk of stomach cancer. That research is on nutritionfacts.org
This is why I stopped eating Kim chi. Dr Greger says it’s linked to stomach cancer.
Fav Vegan TH-camr! Keep up those videos 🙏 And if you need input for future videos I recommend Greger's new book How Not to Diet. So many nuggets in there for interesting Mic the Vegan videos 😊
I think what is important to point out. A lot of medicine today has natural origins. But it comes in pills because that allows us to measure proper doses and avoid certain alkaloids which are contained in plant version.
Also anything natural is basically just as chemical as the same compound made in a lab.
Really enjoyed this one! TFP, Mic. : )
Cool
Ty
I just learned that sugar is not vegan. I was devastated. According to a pretty awesome gluten-free bakery near me that uses no "direct" animal products, regular sugar, organic or not, is processed with bone char. Do you have any videos on this topic? Super interesting video here btw; have already watched it twice so far.
really good vid man.
FIRST? Nah. First-ish! 😭😭😭
Nah
FIRSTnd
@@MictheVegan XD
Firsthird 🥉
Very interesting mic!:)
I have a question about the soaking part. For example you mentioned pumpkin seeds, and that is something I've grown to love nowadays, however i have never soaked them. But does that mean that i can dry them again afterwards or will that alter something else which maybe counteracts the soak? With other words, should i just soak an about of seed that i will consume that same day and/or the day after?
I do that, also with sprouted wheat so I can grind them to make bread. But I think it's better you dehydrate them at very low heat to prevent destroying the released vitamins. And if I use pumpkin seeds in oatmeal, I'm sure there's better chance to chew and digest then properly when moist.
I love it it oatmeal :D this was the technique i was thinking must be good, to like dehydrate them afterwards.
You can dry them out again if you like, it won't hurt the nutrition of the seeds, same for nuts, just dry at very low or in sunny window etc.
Well presented.
Tumeric is called Kurkuma in german :3
I've been making my own almond milk kefir for years! Just got some water kefir grains in the mail... gingerail?? Heck yes!
less stress on your body when you break down phytates through fermentation..
things that seem normal still have metabolic effects- like eating more protein than you need
I had a UTI once. I never want to experience that again. I've taken cranberry powder supplements since and haven't gotten one
I thought eating a lot of pickled foods (e.g. Kim chi, sauerkraut) has a positive correlation to stomach cancer. Is that true and is it causative?