I love doing medical comedy (medcom) stand-up shows. This is a wonderful opportunity to meet you all in person and also to promote awareness of a healthy lifestyle. My upcoming show details: 📍Raleigh - 16th March 2024 🔗 www.tugoz.com/events/bldg18/medcom-show-raleigh 📍San Antonio - 6th April 2024 🔗 www.tugoz.com/events/bldg18/medcom-show-sa #medcom #DrPalMedcomShow
@@virasatcreationskanji is North Indian dish..they also eat lots of other fermented foods..also pickles..why do you bring division in every single thing..
Respected Doctor sir, very recently which is about 15 days back I have came to know about you. I am 71 years old. I have great appreciation for your enormous service to humanity through this media which is greatly valuable and through your Aishwaryam trust. As a token of my he appreciation I have sent some nominal money to your trust . My daughter is very much motivated by your intermittent fasting and doing it. We consume fermented millets kanji daily. Information u are giving about gut health is very useful for us to determine what we have to eat and in what form with low calorie we have to eat. Immensely thankful to you. We eat fermented pickles, may be on priority, fermented millets soup, vegetables, lentils for protein. AVS Nirmala, Bangalore
I am from Odisha, and I have never seen Odisha foods being talked about even though we have so many super foods which are included in our daily diet, super proud to see Enduri Pitha being featured here, thank you :)
Dr. Pal, I cannot emphasize enough about your contribution to your society. Your work speaks volumes and started resonating in every household who are familiar with internet. Sir, you are a rare breed. MEDICINE CAN BE TAUGHT, BUT NOT SENSE OF HUMOR. There are other doctors as well, but you are the only doc who keeps us engaged thorugout your video with your humor.
Simple Pazhaya Sadham or Pazhaya Soru ( Tamil) or Pazham Kanji ( Malayalam) - left over cooked rice soaked in water overnight at room temperature eaten next morning with buttermilk / 1-2 small onion /1 green chili. Same type in Bengal is called Panta Bhat 😊🙏🏼. This is my all time favourite since childhood
i’m from Manipur and I’m so excited that Dr. Pal mentioned Hawai Jar. It’s a much loved food in my state and I’m happy to know that it’s super healthy. We also eat fermented bamboo shoots a lot, we call it Soibum here. I am proud and happy that our staple foods are healthy.
Hi Dr Pal. I'm a big fan of yours. From last three years my son was suffering from gut health issues. I went to gastrointestinal doctor so he improved he also told me to give him idli and fruits in his diet. But nobody elaborate what's the main cause of gut issues after watching your video his health is improved. As I am from North India I know and love kanji and home-made aam ka aachar as my mother used no vinegar only mustard oil and Fenugreek seeds. And the odisha dish I really want to try . Thankyou Dr pal
Very happy to share this Dr Pal I m an oral surgeon and my husband orthodontist… we always used to suggest our parents healthier option to eat … but I didn’t know how to explain it in a way u did… couldn’t thank u in words☺️☺️whenever I say dr pal said this they jus listen to it sincerely
Half the foods you mentioned are cooked after fermentation. How does the healthy bacteria survive the cooking temperatures? I dont think it does, probiotics are very sensitive to temperatures.
most of the probiotics (beneficial bacteria) do not survive cooking temperatures. Probiotics are sensitive to heat, and temperatures above 115°F to 130°F (46°C to 54°C) can kill them. Cooking dosa, idli, or other fermented foods involves high heat, which destroys the live bacteria. However, the health benefits of fermented foods like dosa and idli are not solely due to live probiotics. The fermentation process itself enhances the nutritional quality of the food by: 1. Pre-digestion of nutrients: Fermentation breaks down complex compounds, making nutrients easier for your body to absorb. For example, it can reduce anti-nutrients like phytic acid and improve the bioavailability of vitamins and minerals. 2. Improved flavor and texture: The fermentation process develops unique flavors and textures that are easier to digest. 3. Production of beneficial metabolites: Even though the bacteria might not survive cooking, the compounds they produce during fermentation, such as vitamins (e.g., B vitamins) and organic acids, remain in the food and provide health benefits. 4. Prebiotic effects: Fermented foods may still provide prebiotic fiber, which feeds the beneficial bacteria already present in your gut. If you're looking specifically for live probiotics, you should consume fermented foods that are not heat-treated, like yogurt, kefir, kimchi, or pickles. Cooked fermented foods still have their own nutritional advantages but aren't a significant source of live probiotics. (From chatgpt)
❤️ from Namma Bengaluru. I came across this video while preparing Raagi Ganji 😂. I have this as a part of my fat loss journey & good for health. Huge respect to Dr. PAL for such great content & working for a better and healthy society 🙏🙏
Hello Dr. Pal. Myself and my husband had been watching your shorts for like 6months now and then slowly moved to watching your videos. We started modifying our eating habits and also everyday try to eat before 7:45pm. We want to thank you for bringing this change in our lifestyle as we see that we are able to control our cravings with mindful eating. Would you please share your thoughts if eating a dark chocolate (lets say 81% dark chocolate - 1 small square per day) should be considered good food or bad food?
I have been taking food courses in my university and it has added lot of knowledge and value towards my own Assamese and northeastern Indian cuisine in terms of food fermentation. Thanks for bringing up the importance of gut flora and yes, I have had Khorisa ample number of times. Even though am studying abroad, I take care of my gut flora in a daily basis by incorporating buttermilk, Kombucha, pickles, etc., to my diet!
Apni to bangali mone hocche.. Can you suggest some bengali fermented food jegulo easy available.. Idli dhosa chara jegulo bollen ogulo to ekhane paowa jayna
@@San_home-chef in West Bengal... Yes we make idli and dhosa some time.. But it's not bengali staple food na.. So is there any other bengali food which I can eat fermented
See, for maintaining good health it doesn't matter whether that particular food is staple or not. South India and West Bengal have almost same weather condition depending on which part of West Bengal you stay. Moreover if you can't make fermented food, eat in proper quantity, in proper time, one thing don't eat anything after 08:30pm, try this, drink water if you crave for food. You will feel better
Have a doubt.. Is it OK to make our idly Dosa batter, or ragi kali, once in a week, refrigerate it and consume? Still the probiotic property is preserved?
Some of the best teachers I have come across so far share one thing in common. Sense of humour and illustrious examples and co-relation. Thanks Dr. Pal. I am treating my gut with utmost care and tenderness!!
No , curd is not used in Arunachal , Nagaland and Manipur. They are into hunting and fermenting 🥩 and they prepare their own drink and their choice of food is so challenging, I am saying this from my own experience. Trust me i never felt sick , despite it was 4 degrees I could see the change such as my hair, face was healthy , no pimples , no obesity. Infact these regions don’t know what the curd is ! As I was also craving for curd there 😅
Hello Dr. Pal, I wanted your opinion on this new trend called bulletproof coffee also known as ghee coffee. Several celebrities such as Rakul Preet, Bhumi Pednekar, Kriti Sanon, Alia Bhatt and Jacqueline Fernandez swear by ghee coffee for its umpteen health benefits. What would you like to say about this? Please enlighten us.
Thank You for this list Dr. Pal. Dosa's are made with fermented batter resulting in possibly nutrionally superior ingredients. But we must cook them on a hot tava. Are there any studies on what percentage of the microbes survive this cooking process and make it past the acidic stomach to where they are more useful? I'm inclined to opine that the advantage of this fermented food is more nutritional than probiotic; possibly a decrease in anti-nutriets and converstion to more beneficial nutrients. Even so, what percentage of the vitamins etc produced by fermentation survive the cooking process?
I have been thinking would you include hawaijar from manipur since hawaijar is a fermented food found here as well as the fermented bamboo shoot which is called soibum locally. Thank you Dr Pal 😊
Except Dhokla, Ambali and Dosa (i only use multiple grains/ millets for dosa batter without rice) - i didnt knew anything else of this video. Names are itself new. ❤ All blessings and respect from Hyderabad. 🙏🏻🙌🏻
hello doctor, I have been suffering from histamine intolerance for the last 3 years. I put forward the following questions to you: 1. Is HIT an issue with the gut? 2. Doctors ask me to avoid sour and fermented food amongst many other dishes. 3. In spite of sunrise to sunset method, brisk walk for seven days and 4 hours of yoga in a week, my weight loss isn't happening. I request you to suggest me ideas to tackle HIT without any medication.
The one big thing that is forgotten is the chaddannam.. it is heavily used in AP.. it is fermented rice over night or 2days and eat it with yogurt or the mango pickle..
Absolutely I had Anduti Pitha . I know that Anduri Pith ais delicious and healthy but today after watch ing this vdo I to know that its a miracle food.
As always very much useful knowledge he has given with his humourous nature My first favourite is Dosa and second is dhokla Yummy foods Shall definitely try
This is an eye opener video for me. I only knew three of these dishes. I have heard the names of a couple more, but have never seen them. Thanks for raising awareness. 👍 You have brought some change in my food habits. Thank you for your informative videos. I have increased fruits and vegetables in my diet after watching one of your interviews. And making sure that, I have yogurt twice everyday. Persuading kids too. (I get good sleep when I have yogurt). I am planning to include sprouts at least twice a week. I am slowly making changes, and would like to get habituated to all the forgotten good stuff. I could not yet get away from the packaged chips, and chocolates. Over eating, especially when I am under stress. Sadly, it turns out that most days are stressful, including weekends. I have not figured out how to deal with it yet.
Dr.pal tamil nadu,s famous tiffin Adai aviyal is soo healthy.which is made out of rice and lentils soaked and ground paste Then we add banana flower,r drumstick leaves, Kari leaves plenty of chopped shallots.any of the above veggies can be mixed and made as dosa .so healthy
I tried your beetroot kanji recipe Dr Pal. It had awesome taste. I even finished the fermented carrots and beetroot afterwards. I want to try the ragi kanji now and also try make ferment dhokla at home instead of buying from store
Dr Pal I am from Goa Radiologist. Nice to know about our goan kokum solkadi In Goa we do have plain Kuthi solkadi without coconut juice ,just kokum + water+ salt+ crushed garlic or hing or ajwain + green chillies+ little sugar or jaggery It is suppose have digestive effecf after food we drink it plain or have little last bit of rice with this plain Kuthi sol kadi 2 one is Sanna a Christian dish like idli Where ground rice is fermented using tody and ground coconut with little sugar kept for fermenting overnight ,ans streamed like idlis . Liked your sense of humour
You have not mentioned idly😢 , my abs favourite fermented food. I make it using variations. I use red rice, ragi and urad dal also a tsp of methi when soaking.
Hello Dr Pal, its always a pleasure to watch you mix humor with medical knowledge to work on our health. Great tips, Thankyou. With all due respect, would like to share info on Sol kadi, it is prepared fresh and can be had as is, no need for fermentation.
I'm from odisha and & I was surprised but happy to see Haldipatra pitha(enduri pitha) being mentioned with details about the importance of the festival Prathamastami. 😍❤
Dr Pal, Where is the fermentation process in making the dhokla recipe? I checked out the link that you have given in the description. I think you posted a wrong video link by mistake. Kindly check and update. By the way wonderful video. Thank you very much.
Dr Pal A crisp salute to you sir... You are the most influential person in our family.. Thank you so much for each and every word you speak . Stay blessed 🙏
Dr Pal. US pickles today are made with vinegar,like w cucumbers mostly. Just found a new book on fermenting which gives mind blowing age old recipes of different CULTURES. Great foods heard here. Dhanyavad
This is great knowledge base. I will try to incorporate in my diet some of it. I usually eat yogurt , sometimes Kefir , sometimes Sauerkraut(home made) and rarely kimchi. Other than that I drink 1 TSP organic ACV with mother regularly.
Cant thank you enough Doctor for such videos . Just keep shining and spreading light . More power to you . Can you plz make video on friendly food for cleaning our lymphatic system .
Awesome Video Dr. Thank you so much. Dosai, Ragi kanji, Thayiru sadam with pazhaya soru, Dhoklas. These are the foods I eat regularly on a weekly basis. I am experiencing gut health issues, your videos are eye openers. I follow them religiously. I live overseas and am going to try my best to procure ingredients to make the dishes from the northeast and Orissa.
Good morning sir...u r amazing ,very kind heart u thinking of others health and very kindly u r speaking ..... U r always there on my prayer ...god always bless u good sir....
Thank you. I read an article that fermented foods increase stomach by 20%. Please make a video about this and how much we have to consume. I stopped eating after I read that article.
Hi Dr Pal, I have a request to you. Pls do a video on "is there any risk in eating cooked food after keeping in refrigerator in next days(for eg: if I cooked today, can i eat on second day, 3rd days). How long can we rely on refrigerated food(cooked one, not the frozen chicken/beef)". My family is too much into this culture however I feel my dad got diabetes, cholesterol and fatty liver may be due this lifestyle. My mom cooks surplus to avoid running out of food, but ultimately remaining food find refrigerator at night and our stomach in next days. Thank you so much for informative videos you are doing in different topics. I hope you will find my comment out of 1000 comments in the chat box.
Being from Maharashtra I love solkadhi and was included in regular diet once in a week or so until I was in India but from past 20 yrs after coming to USA somehow never had it, Recently found kokma agul and started making it. Found that and found you as well . Some of the dishes I make at home yo mentioned in video like dhokla / Dosa / and now solkadhi / Ambali rest recipes you mentioned in this video I need to try. Love Kanji and tried to make it at home so many times but always a disaster - thought it had grown fungus and thrown away. I knew its very good for stomach but just cant make it at home... Hopefully with your recipe I will try again. I am regular viewer of your videos since I found you from past 6/7 months. Yours and Reno Renando podsacts love them all... Thank you for bringing awareness to the world. Much needed in todays time. And especially for Teens but the problem with teens is they dont watch these videos especially when asked by parents and that toooooo health related. Its not that they dont listne , the reason is I dont have time. And they think Chicken is the only Protein. But anyways thanks a lot for all awareness...
Hello Dr Pal,I am from Assam n yes Khorisa is reknown fermented bamboo shoot which we include in our diet...Thank you so much for so many best videos....It really help me a lot
Your way of explaining things is awesome. Not only it educate us but also make us joyful which is in turn a health improvement program.😃 . Thanks in advance.
Solkadhi & ragi ambali is my favourite. Ofcourse Dosa too. . Other fermented foods I like are chaddannam & I have recently learnt about khali from which many fermented foods can be made. Even pickles can be made with less oil and salt using that.
First of all thank you so much to recall all the recipes of my grand mothers 🤗🤗.... Each and every recipe you mentioned we prepare in west coast region of Karnataka state i.e Udupi. We prepare verieties of pickles with seasonal vegetables 😋... Dosa idli are main breakfasts... Left over cooked rice with curd for next morning with nice curry leaves, hing thadka ... Wow 🥺 we left many practices behind these days
Many thanks Dr. Pal for yet another video. I would like to know about your favourite food - Dosa. Does the good bacteria in Dosa survive the cooking that it undergoes?
So many dishes are found across India on different forms. The endura pitha is made in coastal and plantation areas of Karnataka called patholi, ragi ambali is a constant in southern Karnataka all times of the year without onions , bamboo shoots are consumed in coorg and other plantain areas of Karnataka. Truly incredible India. I would suggest majjige huli made from buttermilk adding white pumpkin or lauki or even radish.
Fermented soya bean(Keenema), fermented leafy greens(Gundruk and sinki) and fermented bamboo shoot (tama) are our everyday native food in Darjeeling too. Along with that we also consume some native plants like nettle in form of soup, mushrooms, Ningro (fern) and other type of wild berries like yellow berry (asilo) which kind of resembles raspberries, mulberries (kimbu).😊
Ragi ambali... Ambali can be made with jowar too... Also in North India... Bihar ... People have sattu ( roasted chana flour) with buttermilk onion chillies etc... in summer
I really appreciate your efforts in creating awareness and prescribing the best @Dr.Pal 🙏 For an instance, I want a prescription on intermittent fasting personally, how can I get one if the other doctors or doctors from my local is not expert or best in knowledge giving prescriptions or suggesting best on individual intermittent fasting? I’m sorry if my question is not written correctly. Simply saying how can a person find the doctor who’s well aware and has knowledge to prescribe right things? Can this leads to some stage with a platform or a place where people reach out to doctors who’s good at this and get best prescriptions and also doctors who’s not specialised in this would start focusing on it and make their local patients health better?
Dear Dr. Pal, I regularly watch your videos, and I find them very informative. I have a question: when preparing Ragi porridge, does the heating process kill the beneficial bacteria? I have the same concern regarding other fermented foods that are heated before consumption. Could you please clarify? Thank you.
Hi Dr Pal sir, I am very big fan you, the way you explain is easy to understand and implementable. I am from Telangana we know the Ragi Ambali, I lived in gujarath for few year Dokla was my favourite. Thanks alot for your efforts for people better health.
Im American and dont know any of these foods, but they all look amazing. Im trying to incorporate ferments into my diet. Any good ferment cookbook suggestions? Also, do you recommend any specific parasite detox regimen? Or are fermented foods enough?
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I love doing medical comedy (medcom) stand-up shows. This is a wonderful opportunity to meet you all in person and also to promote awareness of a healthy lifestyle.
My upcoming show details:
📍Raleigh - 16th March 2024
🔗 www.tugoz.com/events/bldg18/medcom-show-raleigh
📍San Antonio - 6th April 2024
🔗 www.tugoz.com/events/bldg18/medcom-show-sa
#medcom #DrPalMedcomShow
When are you coming to Sydney, Australia sir? We have a huge fans base of yours here
All the best Dr. Pal! Could you make a video on how to gain weight in a healthy way😅.
Please tell about the uses of ragi & millet
Sir, I am underweight no matter how much I eat. Is there a healthy way to gain weight?
Kindly talk about spirulina. 🌳 🌳
1.Dhokala
2.Pickle
3.Khanji
4.Endoripta(Orisa food)
5.Hawai jad
6.Kurisa
7.Solkadhi
8.Ambali(Raggi)
9.Dosa
10) Odupale
11) Shavige
12) Ginnu
13) Paddu
14) Seke undalakalu
15) Patholi
16) Majjige appa
17) Kottige
18) Pathrode
19) Kuchilakki unde
20) Halbai
North indians crying in corner
@@virasatcreations😂
@@virasatcreationswhat's with this north south. Why you guys behave like this
@@virasatcreationskanji is North Indian dish..they also eat lots of other fermented foods..also pickles..why do you bring division in every single thing..
Respected Doctor sir, very recently which is about 15 days back I have came to know about you. I am 71 years old. I have great appreciation for your enormous service to humanity through this media which is greatly valuable and through your Aishwaryam trust. As a token of my he appreciation I have sent some nominal money to your trust . My daughter is very much motivated by your intermittent fasting and doing it.
We consume fermented millets kanji daily. Information u are giving about gut health is very useful for us to determine what we have to eat and in what form with low calorie we have to eat. Immensely thankful to you.
We eat fermented pickles, may be on priority, fermented millets soup, vegetables, lentils for protein.
AVS Nirmala, Bangalore
I’m from Odisha and was happy seeing enduri pitha, dil se respect for you Dr Pal for highlighting the healthiest food from different parts of India
I am from Odisha, and I have never seen Odisha foods being talked about even though we have so many super foods which are included in our daily diet, super proud to see Enduri Pitha being featured here, thank you :)
Probably because he never came across Odisha food.. but I would like to try some Odisha food after reading your comment 😂
Dr. Pal, I cannot emphasize enough about your contribution to your society. Your work speaks volumes and started resonating in every household who are familiar with internet. Sir, you are a rare breed. MEDICINE CAN BE TAUGHT, BUT NOT SENSE OF HUMOR. There are other doctors as well, but you are the only doc who keeps us engaged thorugout your video with your humor.
Simple Pazhaya Sadham or Pazhaya Soru ( Tamil) or Pazham Kanji ( Malayalam) - left over cooked rice soaked in water overnight at room temperature eaten next morning with buttermilk / 1-2 small onion /1 green chili. Same type in Bengal is called Panta Bhat 😊🙏🏼. This is my all time favourite since childhood
And it’s called pakhala in Odisha. My odiya cook introduced me to this wonderful dish. I also make it quite often. 😀
Even I was thinking the same... Why this is not part of the list...
Lovely . Please give recipe link too or details
the pazhya soru water was my early morning energy drink during by younger days before going for workouts
It's called Pakhala in Odisha. We eat this everyday mostly in summer
Dr.pal
You are my first and successful step in my journey of loving myself
Only I can change my life and I am there for me in every part of my life
I am from Odisha very happy to see Enduri pitha as one of the super food in this video
Thanks!
i’m from Manipur and I’m so excited that Dr. Pal mentioned Hawai Jar. It’s a much loved food in my state and I’m happy to know that it’s super healthy. We also eat fermented bamboo shoots a lot, we call it Soibum here.
I am proud and happy that our staple foods are healthy.
Hi Dr Pal. I'm a big fan of yours. From last three years my son was suffering from gut health issues. I went to gastrointestinal doctor so he improved he also told me to give him idli and fruits in his diet. But nobody elaborate what's the main cause of gut issues after watching your video his health is improved.
As I am from North India I know and love kanji and home-made aam ka aachar as my mother used no vinegar only mustard oil and Fenugreek seeds. And the odisha dish I really want to try . Thankyou Dr pal
Pazhaiya soru with buttermilk, shallots and thuvaiyal is very soothing. My favourite
Does it have to be shallots or can it be onions?
Very happy to share this Dr Pal
I m an oral surgeon and my husband orthodontist… we always used to suggest our parents healthier option to eat … but I didn’t know how to explain it in a way u did… couldn’t thank u in words☺️☺️whenever I say dr pal said this they jus listen to it sincerely
It means you haven't put any effort into establishing trust with your patients, which is common in India.
@@snownotwhite Its very easy to point out the errors of others which is also very common in India
Thank u will try to rectify it
Half the foods you mentioned are cooked after fermentation. How does the healthy bacteria survive the cooking temperatures? I dont think it does, probiotics are very sensitive to temperatures.
Same thing in mind.
Absolutely correct ❤
Absolutely correct
Very true to the core 👌
most of the probiotics (beneficial bacteria) do not survive cooking temperatures. Probiotics are sensitive to heat, and temperatures above 115°F to 130°F (46°C to 54°C) can kill them. Cooking dosa, idli, or other fermented foods involves high heat, which destroys the live bacteria.
However, the health benefits of fermented foods like dosa and idli are not solely due to live probiotics. The fermentation process itself enhances the nutritional quality of the food by:
1. Pre-digestion of nutrients: Fermentation breaks down complex compounds, making nutrients easier for your body to absorb. For example, it can reduce anti-nutrients like phytic acid and improve the bioavailability of vitamins and minerals.
2. Improved flavor and texture: The fermentation process develops unique flavors and textures that are easier to digest.
3. Production of beneficial metabolites: Even though the bacteria might not survive cooking, the compounds they produce during fermentation, such as vitamins (e.g., B vitamins) and organic acids, remain in the food and provide health benefits.
4. Prebiotic effects: Fermented foods may still provide prebiotic fiber, which feeds the beneficial bacteria already present in your gut.
If you're looking specifically for live probiotics, you should consume fermented foods that are not heat-treated, like yogurt, kefir, kimchi, or pickles. Cooked fermented foods still have their own nutritional advantages but aren't a significant source of live probiotics.
(From chatgpt)
*Dr. Pal lots and lots of love and respect to you and to all Indians from Pakistan.*
*We are not just PAKistan we are also PAListan.*
dam bro wat a comment!!
LOVELY!! 👏👏👏👏
👍
Identity crisis😂
Dear Brother / Sister What type of fermented food available across states of Pakistan
@@SVerma369 at least don't mock who is commenting nicely . You are showing your insecurity 🙄
When you said enduri pitta i feel so happy , i am surprised by the knowledge you have about odia culture, thank u sir for mentioning
❤️ from Namma Bengaluru.
I came across this video while preparing Raagi Ganji 😂. I have this as a part of my fat loss journey & good for health.
Huge respect to Dr. PAL for such great content & working for a better and healthy society 🙏🙏
Be aware of Google the stalker👀💀
@@aakashsuresh2566 It's Google AI which stalks 😂
Hello Dr. Pal. Myself and my husband had been watching your shorts for like 6months now and then slowly moved to watching your videos. We started modifying our eating habits and also everyday try to eat before 7:45pm. We want to thank you for bringing this change in our lifestyle as we see that we are able to control our cravings with mindful eating. Would you please share your thoughts if eating a dark chocolate (lets say 81% dark chocolate - 1 small square per day) should be considered good food or bad food?
I have been taking food courses in my university and it has added lot of knowledge and value towards my own Assamese and northeastern Indian cuisine in terms of food fermentation. Thanks for bringing up the importance of gut flora and yes, I have had Khorisa ample number of times. Even though am studying abroad, I take care of my gut flora in a daily basis by incorporating buttermilk, Kombucha, pickles, etc., to my diet!
Thank you for educating us with all the super food for the gut. Stay blessed Dr.Pal.
I just tried dosa but sir nw i will must try rest of all these recipes are new for me m your big fan alots of love from 🇵🇰
My healt have improved gradually by your way of explanation and how to implement the intermittent fasting. It has been a boon of my life.
Apni to bangali mone hocche.. Can you suggest some bengali fermented food jegulo easy available.. Idli dhosa chara jegulo bollen ogulo to ekhane paowa jayna
@@kasturibiswas7643 Where do you stay, if you have access to urid dal, boiled rice, lot of idli recipes are available
@@San_home-chef in West Bengal... Yes we make idli and dhosa some time.. But it's not bengali staple food na.. So is there any other bengali food which I can eat fermented
See, for maintaining good health it doesn't matter whether that particular food is staple or not. South India and West Bengal have almost same weather condition depending on which part of West Bengal you stay. Moreover if you can't make fermented food, eat in proper quantity, in proper time, one thing don't eat anything after 08:30pm, try this, drink water if you crave for food. You will feel better
Have a doubt.. Is it OK to make our idly Dosa batter, or ragi kali, once in a week, refrigerate it and consume? Still the probiotic property is preserved?
Good question
Some of the best teachers I have come across so far share one thing in common. Sense of humour and illustrious examples and co-relation. Thanks Dr. Pal. I am treating my gut with utmost care and tenderness!!
Very informative. A wonderful collection of traditional wisdom. Thank you for the video and links.
You forgot CURD .. the most consumed food in all parts of INDIA.
i guess , this video is make aware of other fermented foods than curd,,,,, as everybody knows, curd is probiotic
Exactly...
Curd is not a fermented food duffer
@@Kartikeya_13curd is prepared by fermentation of milk with an inoculum of previously made curd. So technically it comes under fermented foods.
No , curd is not used in Arunachal , Nagaland and Manipur. They are into hunting and fermenting 🥩 and they prepare their own drink and their choice of food is so challenging, I am saying this from my own experience. Trust me i never felt sick , despite it was 4 degrees I could see the change such as my hair, face was healthy , no pimples , no obesity. Infact these regions don’t know what the curd is ! As I was also craving for curd there 😅
Thank you Dr. Saravanakumar
Hello Dr. Pal, I wanted your opinion on this new trend called bulletproof coffee also known as ghee coffee. Several celebrities such as Rakul Preet, Bhumi Pednekar, Kriti Sanon, Alia Bhatt and Jacqueline Fernandez swear by ghee coffee for its umpteen health benefits. What would you like to say about this? Please enlighten us.
Issue is calories. Might help with constipation.
Bullet coffee includes ghee and coconut oil..
Dr Pal u are the best.. because u not only suggest us what to eat but also how to prepare them.. best part of this video❤
Thank You for this list Dr. Pal. Dosa's are made with fermented batter resulting in possibly nutrionally superior ingredients. But we must cook them on a hot tava. Are there any studies on what percentage of the microbes survive this cooking process and make it past the acidic stomach to where they are more useful? I'm inclined to opine that the advantage of this fermented food is more nutritional than probiotic; possibly a decrease in anti-nutriets and converstion to more beneficial nutrients. Even so, what percentage of the vitamins etc produced by fermentation survive the cooking process?
Your vedios are very informative on issues related to benefit good health.
Thank you Dr.Pal.
God Bless you.
I have been thinking would you include hawaijar from manipur since hawaijar is a fermented food found here as well as the fermented bamboo shoot which is called soibum locally. Thank you Dr Pal 😊
Except Dhokla, Ambali and Dosa (i only use multiple grains/ millets for dosa batter without rice) - i didnt knew anything else of this video. Names are itself new. ❤ All blessings and respect from Hyderabad. 🙏🏻🙌🏻
Japanese Natto
Kefir, kombucha and home made indian pickles
hello doctor, I have been suffering from histamine intolerance for the last 3 years. I put forward the following questions to you:
1. Is HIT an issue with the gut?
2. Doctors ask me to avoid sour and fermented food amongst many other dishes.
3. In spite of sunrise to sunset method, brisk walk for seven days and 4 hours of yoga in a week, my weight loss isn't happening.
I request you to suggest me ideas to tackle HIT without any medication.
The one big thing that is forgotten is the chaddannam.. it is heavily used in AP.. it is fermented rice over night or 2days and eat it with yogurt or the mango pickle..
Dr Pal, how about alcohol ? It’s also a fermented food 😅
Arokya Swamy spotted
😂😂😂
Wow what a sense of humour 😂❤
Alcohol isn't a food
It doesn't have any nutritional value 😂
😂☺️😭
thanks doctor!!
I'm your regular viewer even though not yet ready to follow whatever you taught us always 😊
Thank you for the wonderful videos emphasizing about good eating habits in a simplified manner.
Absolutely I had Anduti Pitha . I know that Anduri Pith ais delicious and healthy but today after watch ing this vdo I to know that its a miracle food.
Forgot humble curd and buttermilk
As always very much useful knowledge he has given with his humourous nature
My first favourite is Dosa and second is dhokla
Yummy foods
Shall definitely try
Like if you think Dr. Pal should be given Padmashri !
and Nobel Award
No😂
Thanks a ton dr. Pal for introducing our traditional odia cuisine, this shows your in depth blended knowledge of regions and foods.
Luv from odisha.
Huge respect and blessings to dr.pal from TIRUMALA BALAJI
This is an eye opener video for me. I only knew three of these dishes. I have heard the names of a couple more, but have never seen them. Thanks for raising awareness. 👍
You have brought some change in my food habits. Thank you for your informative videos. I have increased fruits and vegetables in my diet after watching one of your interviews. And making sure that, I have yogurt twice everyday. Persuading kids too. (I get good sleep when I have yogurt). I am planning to include sprouts at least twice a week. I am slowly making changes, and would like to get habituated to all the forgotten good stuff.
I could not yet get away from the packaged chips, and chocolates. Over eating, especially when I am under stress. Sadly, it turns out that most days are stressful, including weekends. I have not figured out how to deal with it yet.
Thank you so much Dr.Pal for acknowledging and recommending my video 🙏.
People use eno or soda to make this process quick. Is it useful?
Doctor, I'm surprised you didn't add Idly which is healthier than dosa due to the steaming process instead of roasting with oil !!!
Dr.pal tamil nadu,s famous tiffin Adai aviyal is soo healthy.which is made out of rice and lentils soaked and ground paste
Then we add banana flower,r drumstick leaves, Kari leaves plenty of chopped shallots.any of the above veggies can be mixed and made as dosa .so healthy
I tried your beetroot kanji recipe Dr Pal. It had awesome taste. I even finished the fermented carrots and beetroot afterwards.
I want to try the ragi kanji now and also try make ferment dhokla at home instead of buying from store
Dr Pal I am from Goa
Radiologist.
Nice to know about our goan kokum solkadi
In Goa we do have
plain
Kuthi solkadi without coconut juice ,just kokum + water+ salt+ crushed garlic or hing or ajwain + green chillies+ little sugar or jaggery
It is suppose have digestive effecf after food we drink it plain or have little last bit of rice with this plain
Kuthi sol kadi
2 one is Sanna a Christian dish like idli
Where ground rice is fermented using tody and ground coconut with little sugar kept for fermenting overnight ,ans streamed like idlis .
Liked your sense of humour
We consume kefir, curd, hone made pickle, kombucha and pazhaya saadam and also dhokla
Dosas are my favourite. But as soon as I learnt about Dhokla I am gonna prepare it at home. Thank you for the healthy information.
You have not mentioned idly😢 , my abs favourite fermented food. I make it using variations. I use red rice, ragi and urad dal also a tsp of methi when soaking.
Hello Dr Pal, its always a pleasure to watch you mix humor with medical knowledge to work on our health. Great tips, Thankyou.
With all due respect, would like to share info on Sol kadi, it is prepared fresh and can be had as is, no need for fermentation.
Hats of to Dr Pal promoting GUT Bacteria special fermented foods from different parts of India - YES MOST DIVERSE CULINARY HEAVEN IN THE WORLD
So much of respect to uhh sir...I am from Odisha and here Enduri pitha is very famous what uhh talk about and Dosa ia my favourite too🤗
Dr Pal, this is priceless!! Heartfelt gratitude for these invaluable scientific nuggets😊
I'm from odisha and & I was surprised but happy to see Haldipatra pitha(enduri pitha) being mentioned with details about the importance of the festival Prathamastami. 😍❤
Dr Pal, Where is the fermentation process in making the dhokla recipe? I checked out the link that you have given in the description. I think you posted a wrong video link by mistake. Kindly check and update. By the way wonderful video. Thank you very much.
Thanks Dr Pal. From this list, I am trying Carrit Beetroot Kanji
Dr Pal A crisp salute to you sir...
You are the most influential person in our family..
Thank you so much for each and every word you speak .
Stay blessed 🙏
Dr Pal. US pickles today are made with vinegar,like w cucumbers mostly.
Just found a new book on fermenting which gives mind blowing age old recipes of different CULTURES.
Great foods heard here. Dhanyavad
This is great knowledge base. I will try to incorporate in my diet some of it. I usually eat yogurt , sometimes Kefir , sometimes Sauerkraut(home made) and rarely kimchi. Other than that I drink 1 TSP organic ACV with mother regularly.
Cant thank you enough Doctor for such videos . Just keep shining and spreading light . More power to you .
Can you plz make video on friendly food for cleaning our lymphatic system .
Awesome Video Dr. Thank you so much.
Dosai, Ragi kanji, Thayiru sadam with pazhaya soru, Dhoklas.
These are the foods I eat regularly on a weekly basis. I am experiencing gut health issues, your videos are eye openers. I follow them religiously. I live overseas and am going to try my best to procure ingredients to make the dishes from the northeast and Orissa.
Good morning sir...u r amazing ,very kind heart u thinking of others health and very kindly u r speaking ..... U r always there on my prayer ...god always bless u good sir....
Thank you. I read an article that fermented foods increase stomach by 20%. Please make a video about this and how much we have to consume. I stopped eating after I read that article.
Hi Dr Pal, I have a request to you. Pls do a video on "is there any risk in eating cooked food after keeping in refrigerator in next days(for eg: if I cooked today, can i eat on second day, 3rd days). How long can we rely on refrigerated food(cooked one, not the frozen chicken/beef)". My family is too much into this culture however I feel my dad got diabetes, cholesterol and fatty liver may be due this lifestyle. My mom cooks surplus to avoid running out of food, but ultimately remaining food find refrigerator at night and our stomach in next days. Thank you so much for informative videos you are doing in different topics. I hope you will find my comment out of 1000 comments in the chat box.
Don't eat food straight from fridge! Cold drinks n food can cause health issues. Better not to eat refrigerated foods
Being from Maharashtra I love solkadhi and was included in regular diet once in a week or so until I was in India but from past 20 yrs after coming to USA somehow never had it, Recently found kokma agul and started making it. Found that and found you as well . Some of the dishes I make at home yo mentioned in video like dhokla / Dosa / and now solkadhi / Ambali rest recipes you mentioned in this video I need to try. Love Kanji and tried to make it at home so many times but always a disaster - thought it had grown fungus and thrown away. I knew its very good for stomach but just cant make it at home... Hopefully with your recipe I will try again. I am regular viewer of your videos since I found you from past 6/7 months. Yours and Reno Renando podsacts love them all... Thank you for bringing awareness to the world. Much needed in todays time. And especially for Teens but the problem with teens is they dont watch these videos especially when asked by parents and that toooooo health related. Its not that they dont listne , the reason is I dont have time. And they think Chicken is the only Protein. But anyways thanks a lot for all awareness...
Each and every food mentioned in this video was not just a delicacy
But a medicine
Proud of our rich culture😎🚩🎉
Love from odisha ❤❤❤❤❤
Hello Dr Pal,I am from Assam n yes Khorisa is reknown fermented bamboo shoot which we include in our diet...Thank you so much for so many best videos....It really help me a lot
Your way of explaining things is awesome. Not only it educate us but also make us joyful which is in turn a health improvement program.😃 . Thanks in advance.
Solkadhi & ragi ambali is my favourite. Ofcourse Dosa too. . Other fermented foods I like are chaddannam & I have recently learnt about khali from which many fermented foods can be made. Even pickles can be made with less oil and salt using that.
South Indian diet is so healthy. I’m trying to learn and cook them for my health.
First of all thank you so much to recall all the recipes of my grand mothers 🤗🤗.... Each and every recipe you mentioned we prepare in west coast region of Karnataka state i.e Udupi. We prepare verieties of pickles with seasonal vegetables 😋... Dosa idli are main breakfasts... Left over cooked rice with curd for next morning with nice curry leaves, hing thadka ... Wow 🥺 we left many practices behind these days
My favourite pickle is bamboo pickle 🎍😊
Many thanks Dr. Pal for yet another video.
I would like to know about your favourite food - Dosa. Does the good bacteria in Dosa survive the cooking that it undergoes?
I am from Odisha...I love enduri pitha...Thanks Dr.Pal for including enduri pitha🙂
Good sense of humour with great information. What more does a person want in this age of stress. Pls post more videos on the gut
Thanks
Hi doctor ur seriously genius bcoz of ur videos many of them changed our life style thank you so much keep going
So many dishes are found across India on different forms. The endura pitha is made in coastal and plantation areas of Karnataka called patholi, ragi ambali is a constant in southern Karnataka all times of the year without onions , bamboo shoots are consumed in coorg and other plantain areas of Karnataka. Truly incredible India. I would suggest majjige huli made from buttermilk adding white pumpkin or lauki or even radish.
Namastey Dr pal, i lost 7 kg in a few months without doing much. I just followed some of your advices.. and stopped drinking horlicks at night.
Huge respect to Dr Pal from Earth
I love having old rice kanji with onion cucumber, ginger chilli and yogurt
Fermented soya bean(Keenema), fermented leafy greens(Gundruk and sinki) and fermented bamboo shoot (tama) are our everyday native food in Darjeeling too. Along with that we also consume some native plants like nettle in form of soup, mushrooms, Ningro (fern) and other type of wild berries like yellow berry (asilo) which kind of resembles raspberries, mulberries (kimbu).😊
Enduri pitha from odisha is prepared fermented rice and urad dal on turmaric leafs
Ragi ambali... Ambali can be made with jowar too... Also in North India... Bihar ... People have sattu ( roasted chana flour) with buttermilk onion chillies etc... in summer
What a timely video! Thank you for the great information Dr. Pal. We were just given a school project about fermented foods! 🙏
I like the way you present the content. Does burping reduce if we eat fermented food?
I really appreciate your efforts in creating awareness and prescribing the best @Dr.Pal 🙏
For an instance, I want a prescription on intermittent fasting personally, how can I get one if the other doctors or doctors from my local is not expert or best in knowledge giving prescriptions or suggesting best on individual intermittent fasting?
I’m sorry if my question is not written correctly.
Simply saying how can a person find the doctor who’s well aware and has knowledge to prescribe right things?
Can this leads to some stage with a platform or a place where people reach out to doctors who’s good at this and get best prescriptions and also doctors who’s not specialised in this would start focusing on it and make their local patients health better?
Dear Dr. Pal,
I regularly watch your videos, and I find them very informative. I have a question: when preparing Ragi porridge, does the heating process kill the beneficial bacteria? I have the same concern regarding other fermented foods that are heated before consumption. Could you please clarify?
Thank you.
Hi Dr Pal sir,
I am very big fan you, the way you explain is easy to understand and implementable.
I am from Telangana we know the Ragi Ambali, I lived in gujarath for few year Dokla was my favourite.
Thanks alot for your efforts for people better health.
Thank you Dr. We eat dosa, ganji, idli curd rice regularly.
Is it advisable to keep dosa batter in fridge... is it beneficiary fr gut health?
Im American and dont know any of these foods, but they all look amazing. Im trying to incorporate ferments into my diet. Any good ferment cookbook suggestions? Also, do you recommend any specific parasite detox regimen? Or are fermented foods enough?
Kombucha
Pizza especially woodfire pizza is highly fermented
Lassi
Pickled onions
Excellent. I have a small question, when we steam or cook fermented foods, will the gut bacteria survive? Like idlis and dosas.