Whole (ideally intact!) grains-ancient and modern alike-are an integral part of my Daily Dozen checklist-the healthiest of healthy things I encourage everyone to try to fit into their daily routines. Download a copy here nutritionfacts.org/daily-dozen-challenge, or get the free app on iOS and Android - "Dr. Greger's Daily Dozen"
Looking at Dr. Greger's "Daily Dozen" chart, how can anyone on a plant-based diet drink 60 ounces of water or tea? The plants are usually over 90% water and since I'm not trying to wash away the impurities of industrialized food, why so much water? Where did our ancestors get the 60 ounces of water? It was eons before they dug wells. I'm thinking they ate their plants so didn't need all that water. Maybe Dr. Greger's ancient ancestors hiked to the river daily, and in the winter cracked the ice to sip cool refreshing water?
As the owner of a wheat ranch 40 miles from the headquarters of the Kamut organization I have been very interested in this subject for nearly 20 years. My first conversations with Dr Bob Quinn, the main force behind Kamut, were some 15 years ago and tours of his ranch some 10+ years ago. My family and I have been farming wheat since the late 1800’s and never has it been more clear that change must occur. Re-inventing the economic model has proven to be as difficult as convincing people to save their life by going plant based. Hopefully education and commerce will converge before we lose too many lives needlessly.
Interesting observation I-58 Farms. I owned a bakery for a number of years and found studying rudimentary cereal chemistry to be very beneficial for my better knowing how different things work in the product. So, at the same time by simple association I learned a good deal about nutrition. (e.g. I made the best croissants in the states but, knowing what went in them, I certainly would not eat them.) I think any association between commerce and education is going to be based on self interest. Sadly that self interest is usually put in fairly short term monetary terms. Long term though the economics of good health far out weigh that short term gain. So maybe it's not hopeless.
@@PlantChompers thanks man for your interview and your video. I read Bob Quinn's book and I decided to stop eating gluten for three months after having the same symptoms you described in your video (and worse) and I will reintroduce it afterwards but only in the ancient grain form Currently two weeks have passed and I already feel some improvements, I hope they get bigger and more noticeable
I am a huge proponent of milling my own wheat berries and making my own bread. As long as the ancient wheat farmers stay true to farming practices, keeping products natural and non-toxic and aren't tempted to jack up their prices, you will have many customers business.
LOVE this! I get so many questions as practitioner from those who are suffering from metabolic syndrome, T2DM, or pre-diabetes, and they almost always ask me if they should give up carbs. The answer is always the same: it's what carbs you consume, not the carbohydrates in general... I'm so happy someone like Dr. Greger is out there dispelling that myth everyday.
It works! Dr. Greger! I went from a cholesterol of 216 to 183, to now 166 today! LDL was 120 then 102, now 75 today after going fully vegan. I had been eating pretty healthy in the past and the 216 was even a bit of a falsehood as my high HDL of 83 bumped it up, but, first I went plant based but still eating chicken and salmon (and some sardines) to just the last month or so fully plants only and BAM, I am overjoyed. I also eat oatmeal with fruit mixed in every morning. I feel terrific as well and lost my stomach bulge and 4 inches on the waist line. NOW, I just have to keep the meals interesting as I tend to just rinse and repeat. Thank you!
From what I recall of the stats on the package, most ancient grains are both lower in fat and in gluten, which might help expain some of these findings.
I am also puzzled as to HOW do you get that plastic piece in your mouth "by accident" in the first place... I did swallow an apricot stone as a 6 years old child but I knew I had put the whole apricot in my mouth, the stone was not there by accident. It got swallowed by accident but it did not get in my mouth by accident.
This is such an interesting video Dr. Gregor! There are people talking about how modern grains are changed so much that they are no longer healthy, therefore I am super happy that you did this video. Thanks for the video. Your videos always inspire me to keep posting on my channel!
I recently started baking bread with Kamut flour. I have been suffering from Non-Celiac digestive issues (pain, bloat, GERD so bad I had pre-cancerous lesions on my esophagus). No problems anymore! No GERD! No bloat! No Pain! The bread tastes like...well...BREAD! For those eating gluten-free bread, you know what I'm talking about.
This makes me very hopeful, thanks for sharing this. I have been experimenting with wheat again and I am so inflamed right now I cannot even poop, excuse my language. I'm going to go gluten free again for a month or two and let things settle down before trying kamut or spelt.
@@jassminyoung2605 I totally understand where you are coming from! Hopefully when your digestive systems rests a bit, the kamut will prove to be ok for you. Good luck!💕
Greetings from Germany Dr Greger, First of all, I love your book and Cookbook. I always get a kick out of watching your videos. Here in Germany we eat alot of Spelt 'Dinkel'. As per medicine from the middle ages 'Hildegard von Bingen' she was an amazing woman! Please research her. Spelt is highest in protein, vitamins and has very little gluten. I have been using it for years and love it. Here we have spelt bread at every bakerie, noodles, you can eat it like rice, thicken soups, and best of all, I make cookies with it. Thank you for all your hard work, so I don't have to. 😊
Grace La Rock Hildegard von Bingen wrote a few books. Most are none sense. Like crystals that heal none sense. The only book with slight medical value is her book on herbs, which is basically compilation of older Roman texts. Only difference Hildegard added some stuff that made the formerly safe Roman recipes more dangerous to consume. Hildegard didn’t add anything of worth to the world. She maneuvered well politically in around the church at the time, but that’s it.
@@Paperdoll- Maybe it matters where one is from; in the West, Hildegard of Bingen is known mostly for her exquisite musical compositions, which are still performed and recorded today.
Yep. I have bad IBS & I can't even stomach one slice of white bread. I can't eat one sandwich made from any other type of modern wheat, but I can happily eat kamut bread. That sells out quick though so sometimes I get spelt & I can eat a couple slices of that too. I don't need anything more to show me what's "better" than the pain I'm in or not in. But this was good to back up what I thought!
I use all organic and natural food stuffs and my clogged arteries are opening quite clearly and feel well too....my bp always spiked but after using whole grains and other preventions prove helpful...... Thanks God......
I have to ask are you comparing whole modern wheat to whole ancient wheat? The studies on irritable bowl syndrome would certainly be helped by the increase found in modern whole wheat.
Modern wheat requires copious amounts of fossil-fuel fertilizer to make up for its shorter stature. I love the North American revival of grains from the 1800s and earlier, such as Turkey Red from the American midwest, Sonora White from the West and Northern Mexico, Red Fife from Canada. These all grow tall, crowding out weeds and supplying more nutrition to the resulting seed without needing as much artificial fertilizer. The only downside is yield per acre, which means the grains cost more.
Good. It would be good to know the names of these grains: the colourful graph seemed to have just the first two letters of the names. I know of kamut and spelt, then perhaps eikhorn or some such similar name. I wish the full names had been given. Coupd any viewer give me the names? Thanks.
I like to make bread out of a mixture of rye, spelt, oat and whatever else I can find (it is coronavirus time!). I can't say I have noticed a difference in my health, but it does taste better
Roger C it’s not there’s anything wrong, it’s that people a eating lots of them in the form of fried chips and therefore not eating enough of the other healthy foods, according to Dr Greger in other videos👍
@Zenith Lifestyle. Thanks. I listened again and he might just be saying on average people need to eat more non starchy vegetables. I’d just like to understand his meaning because I eat a lot of sweet potato and potatoes, peas and lentils as I’m an endurance athlete and these help fill me up. But I have a lot of non starchy vegetables too. And loads of fruit. But The way he said it made it sound like non starchy are superior to starchy and should be avoided.
Well what i noticed wholegrain spelt,rye etc are much easier on stomach...i have decided to have my own spelt,you dont need to use any chemicals and its preatty strong...the only thing is you need to have machine to remove outer thick shell with machine but oh well if you want to eat natual and have your own foods its a big job...but i dont care i love it and im gratefull to God to be able to....Anyways we forget its not just what we eat,its how much,when,and if we are active to use that energy from foods...what we eat on the plate what combination of foods..etc.so yeah i think there are many elements here...but i would always pick old grains ower any "newer"we eat too much and dont spend that energy...i think we should eat less on days we are less active and more when we are busy..big thing is also fasting...i find it best 16:8...cheers
One important factor....Is the grain milled and immediately baked into the bread? I don't use any store bought flour anymore because that is "dead flour". The germ and the bran have been stripped of it. There is no nutrition. I switched to using actual grain (hard white wheat) that I mill. I mill it with a small home mill into flour, just as much as I need for the recipe and then immediately put it in to the breadmaker with the other ingredients and I have healthy, real bread with all the nutrients and fiber. It's not hard and it's super healthy. It's night and day from the fake bread people eat from the grocery store that is giving them diabetes. Watch some videos of Sue Becker. She was a food scientist then turned to teaching about real flour. Real grains.
You’ll find, “Put it to the test” is almost exclusively a Dr Gregor thing! Check out www.nutritionfacts.org for a multitude of nutrition data & facts that have been ‘Put to the test’.
This new format is nice but I've noticed that every video had really jarring cuts/edits (maybe I'm spoiled by other channels?) Dr. Greger probably hates doing more than one take and the editors are probably doing their best, but I never noticed this in the previous format. Just thought I'd point it out.
Wow. Ok, so Doctor -- the question is, why? Could this be pesticide usage? If not a factor, I'm really curious as to what is happening at the microbiotic level to cause this...
I read somewhere that modern American ( Monsanto) wheat aggravates mental illness in vulnerable people. Does Spelt also do this? I avoid wheat for this reason, but would like to add an ancient grain to my diet to enjoy baked goods again.
Ok but did the people in these studies know which kind of wheat they were eating? You didn't say they were blind tests. If they weren't, it could be placebo effect since a lot of people believe ancient grains are better.
I do enjoy the taste and nutritional values of ancient grains. Thank you, Dr. For pointing out the health benefits. Wait, Eating plastic is not an ancient grains.haha nice laughter at the end..
Now to find a loaf of bread with 100% kamut or einkorn that doesn't require a high income. I made a loaf successfully, but it was pricey for a small round of it at about 3 cups of flour. And it always takes time to make one's own bread, though not that difficult.
@@dj-fe4ck I don't cook with pasta, however, expensive is a relative term. I call $6 for a 2lbs bag of einkorn flour expensive. Grinding the grains requires a $700 vitamix. I've used a $20 grinder, which takes much longer and burns it out if not careful by taking breaks between grindings. It must be nice to be well off.
@@gdcat777 Try a german-made Mockmill 100. About $300 bucks for the finest home-milled flour anywhere. I use mine for Einkorn, Rye, Spelt, Emmer, and modern wheat. I have an Einkorn farm near me but it's still $80 for 25 lbs. I mix 50% modern wheat and 50% ancient wheat in my breads. This gives me many of the benefits of ancient grains at a lower cost.
The main thing is to not buy brown rice that is grown anywhere that cotton used to be grown, e.g. southern US. Arsenic was used to kill cotton boll-weevils before modern pesticides were developed. So it's not that rice has some natural affinity for arsenic, it's that it is commonly grown in the same areas where arsenic was used by farmers, resulting in contaminated fields and many fields downstream. Rice needs more water than other grains, so it takes up more arsenic that is present in that water, and concentrates it, especially in the bran.
@@broddr that's correct but do you know which states specifically are off limits? How can we be sure imported brown rice from India for example isn't affected?
I just stick to rice from California. Or, for when I am feeling fancy, Italy or Spain. In many parts of India the ground water is naturally high in arsenic, so I would avoid that. E.g., the WHO recommends no more than 10 ppb arsenic in water, but India's arsenic problem is so widespread that they still have the maximum five times higher at 50 ppb. Remember that while drinking arsenic contaminated water is bad, plants and animals concentrate this element.
For those wondering why - it's because hybridization increases lectin content. So while it makes them easier to grow and yield more product, it's because they have more poisons that damage the gut and sometimes other vital organs too.
Its bit like the orange carrot never existed, its a hybrid from the original white & purple carrots. And purple carrots would be the good stuff, they have twice the beta carotene of the orange carrots. As the white carrots have none. And think about wild rice, it was black. We always seem to lose the antioxidants.
Could this be the reason cancer is so prevalent? Our food supply has been diminished of antioxidants. Cant find purple carrots, so i just eat lots of orange carrots. And black rice, black beans and black lentils.
Wild rice is not a rice, however; it's an aquatic grass seed. There are black and red true rices, which are more anti-oxidant-rich than white rice, but are considered "gourmet," and are therefore harder to find and more expensive than white rice. I just make sure I eat my white rice with tons of different colored veggies. : )
@@tamcon72 Black rice is not actually expensive, you can find it in most china shops. And it tastes really good, its like rice that has a taste to it :) But good point about wild rice, i have never tested it. Was fooled by the name.
@@Nobody-Nowhere The best wild rice is true wild rice, harvested by the aboriginal people of the Upper Midwest according to their traditional harvesting techniques. It is super expensive, due to the amount of labor involved, but much more delicious than the cultivated wild rice one can find in grocery stores, which, for a cultivated product, is too expensive.
Why would there be anything wrong in them? They just dont compare in caloric content to grains. It would be hard to base your diet on starchy vegetables. Grains & beans are always the base of plant based diets because of their caloric density.
True. Some days I can eat 2000 calories of potatoes or sweet potatoes and no grains, but not everyday. Whole grains are the better choice if you had to pick one
Vitamin E breaks down completely at 120C within 24hours. www.tandfonline.com/doi/abs/10.1080/00015128509435767 At shorter times and higher temperatures (270C), it appears to breakdown rapidly at first but then slows. iserd.net/ijerd52/IJERD%205-2-23.pdf Since bread can bake at 190C for only 25minutes. It is highly probable that some could survive.
Get kamut pasta, or grind it and make your own bread. All the wheat grains are too hard to chew when fully intact, that's why people have always been grinding it
![[4K] Watch SpaceX Catch A Starship Rocket From Space!!! #IFT5](http://i.ytimg.com/vi/pIKI7y3DTXk/mqdefault.jpg)
Whole (ideally intact!) grains-ancient and modern alike-are an integral part of my Daily Dozen checklist-the healthiest of healthy things I encourage everyone to try to fit into their daily routines. Download a copy here nutritionfacts.org/daily-dozen-challenge, or get the free app on iOS and Android - "Dr. Greger's Daily Dozen"
I miss old format with just voiceover
Can't focus
@@user-je7pp2wg3m me too, the focus should be on the topic and not the subject presenting it.
Looking at Dr. Greger's "Daily Dozen" chart, how can anyone on a plant-based diet drink 60 ounces of water or tea? The plants are usually over 90% water and since I'm not trying to wash away the impurities of industrialized food, why so much water? Where did our ancestors get the 60 ounces of water? It was eons before they dug wells. I'm thinking they ate their plants so didn't need all that water. Maybe Dr. Greger's ancient ancestors hiked to the river daily, and in the winter cracked the ice to sip cool refreshing water?
I agree, I almost never need to drink more than 30-40 ounces, many days less
I love it when you add random facts for interest into your videos - like the guy who ate the bread bag clip.
He does such a good job with his videos! He seriously is the inspiration for my channel.
Eating whole foods does not mean eating the whole package too!
As the owner of a wheat ranch 40 miles from the headquarters of the Kamut organization I have been very interested in this subject for nearly 20 years. My first conversations with Dr Bob Quinn, the main force behind Kamut, were some 15 years ago and tours of his ranch some 10+ years ago. My family and I have been farming wheat since the late 1800’s and never has it been more clear that change must occur. Re-inventing the economic model has proven to be as difficult as convincing people to save their life by going plant based. Hopefully education and commerce will converge before we lose too many lives needlessly.
Interesting observation I-58 Farms. I owned a bakery for a number of years and found studying rudimentary cereal chemistry to be very beneficial for my better knowing how different things work in the product. So, at the same time by simple association I learned a good deal about nutrition. (e.g. I made the best croissants in the states but, knowing what went in them, I certainly would not eat them.) I think any association between commerce and education is going to be based on self interest. Sadly that self interest is usually put in fairly short term monetary terms. Long term though the economics of good health far out weigh that short term gain. So maybe it's not hopeless.
Bob Quinn is one of the most fascinating men I know, there is just no one like him. I am interviewing him tomorrow.
@@PlantChompers thanks man for your interview and your video. I read Bob Quinn's book and I decided to stop eating gluten for three months after having the same symptoms you described in your video (and worse) and I will reintroduce it afterwards but only in the ancient grain form
Currently two weeks have passed and I already feel some improvements, I hope they get bigger and more noticeable
I am a huge proponent of milling my own wheat berries and making my own bread. As long as the ancient wheat farmers stay true to farming practices, keeping products natural and non-toxic and aren't tempted to jack up their prices, you will have many customers business.
I love khorasan wheat!
2.04: Did anybody else find themselves saying out loud: "Put it to the test?"
It's like the adult version of the "we just got a letter" Blue's Clues song
LOVE this! I get so many questions as practitioner from those who are suffering from metabolic syndrome, T2DM, or pre-diabetes, and they almost always ask me if they should give up carbs. The answer is always the same: it's what carbs you consume, not the carbohydrates in general... I'm so happy someone like Dr. Greger is out there dispelling that myth everyday.
GREAT one!! I have a mill and a pantry with Kamut, Einkorn, Khorasan, and a bunch of other wheats like a Spring Red called Yecora Rojo.
It works! Dr. Greger! I went from a cholesterol of 216 to 183, to now 166 today! LDL was 120 then 102, now 75 today after going fully vegan. I had been eating pretty healthy in the past and the 216 was even a bit of a falsehood as my high HDL of 83 bumped it up, but, first I went plant based but still eating chicken and salmon (and some sardines) to just the last month or so fully plants only and BAM, I am overjoyed. I also eat oatmeal with fruit mixed in every morning. I feel terrific as well and lost my stomach bulge and 4 inches on the waist line. NOW, I just have to keep the meals interesting as I tend to just rinse and repeat. Thank you!
From what I recall of the stats on the package, most ancient grains are both lower in fat and in gluten, which might help expain some of these findings.
is there something wrong with fat from whole plants?
@@KarmasPerjury Would have been interesting to see how this stacks up against rye, oats, and.... barley :p
@@KarmasPerjury Not unless it's isolated, from what I heard
@@eelkeaptroot1393 WHOLE plants
The plastic clip is so vibrant looking though. I'm almost certain it has antho-cyanins and polyphenols.
How does someone eat the plastic clip on accident? My mind is boggled.
Not too hard tbh if you are not putting attention. I once ate a pistachio without peeling it.
americans is the answer
@@ichigokurosaki7762 That's part of the food you're eating, so it's understandable. This guy must have been in full Cookie Monster mode.
I am also puzzled as to HOW do you get that plastic piece in your mouth "by accident" in the first place... I did swallow an apricot stone as a 6 years old child but I knew I had put the whole apricot in my mouth, the stone was not there by accident. It got swallowed by accident but it did not get in my mouth by accident.
He said that he ate them HABITUALLY without chewing properly. The man never claimed to have swallowed them accidentally.
This is such an interesting video Dr. Gregor! There are people talking about how modern grains are changed so much that they are no longer healthy, therefore I am super happy that you did this video. Thanks for the video. Your videos always inspire me to keep posting on my channel!
I've made two batches of BROL bowl. I love it! One I made with Kamut. I had no idea it was better. Now I do!
Very informative! Thank you. I love the taste of kamut, but it's expensive.
Thank you Dr. Greger.
Wow! Thank you for sharing this! Bless you and your dear ones!
Wish they studied barley as well, a much more accessible and inexpensive ancient grain than Kamut or einkorn.
I recently started baking bread with Kamut flour. I have been suffering from Non-Celiac digestive issues (pain, bloat, GERD so bad I had pre-cancerous lesions on my esophagus). No problems anymore! No GERD! No bloat! No Pain! The bread tastes like...well...BREAD! For those eating gluten-free bread, you know what I'm talking about.
This makes me very hopeful, thanks for sharing this. I have been experimenting with wheat again and I am so inflamed right now I cannot even poop, excuse my language. I'm going to go gluten free again for a month or two and let things settle down before trying kamut or spelt.
@@jassminyoung2605 I totally understand where you are coming from! Hopefully when your digestive systems rests a bit, the kamut will prove to be ok for you. Good luck!💕
Greetings from Germany Dr Greger, First of all, I love your book and Cookbook. I always get a kick out of watching your videos. Here in Germany we eat alot of Spelt 'Dinkel'. As per medicine from the middle ages 'Hildegard von Bingen' she was an amazing woman! Please research her. Spelt is highest in protein, vitamins and has very little gluten. I have been using it for years and love it. Here we have spelt bread at every bakerie, noodles, you can eat it like rice, thicken soups, and best of all, I make cookies with it. Thank you for all your hard work, so I don't have to. 😊
Grace La Rock Hildegard von Bingen wrote a few books. Most are none sense. Like crystals that heal none sense.
The only book with slight medical value is her book on herbs, which is basically compilation of older Roman texts. Only difference Hildegard added some stuff that made the formerly safe Roman recipes more dangerous to consume.
Hildegard didn’t add anything of worth to the world. She maneuvered well politically in around the church at the time, but that’s it.
Wasn't Hildegard famous for her music composition?
@@tamcon72 yes, also, but even more so for her visions of health and healing.
@@WaddyMuters Thank you for sharing; however that information is incorrect. I have studied her for years, and enjoy the benefits.
@@Paperdoll- Maybe it matters where one is from; in the West, Hildegard of Bingen is known mostly for her exquisite musical compositions, which are still performed and recorded today.
Yep. I have bad IBS & I can't even stomach one slice of white bread. I can't eat one sandwich made from any other type of modern wheat, but I can happily eat kamut bread. That sells out quick though so sometimes I get spelt & I can eat a couple slices of that too. I don't need anything more to show me what's "better" than the pain I'm in or not in. But this was good to back up what I thought!
Thanks for doing the research and posting...and for the warning at the end! ; )
Rye, Spelt, Einkorn, and Kamut are beautiful
I like the taste and texture of the ancient grains, so I look for them on labels.
Great video Dr. Greger, as always. I LOVE YOU!
I I'm so happy to hear this because I loved puffed kamut at Sprouts with honey!!!!! And add a banana!!!!
I use all organic and natural food stuffs and my clogged arteries are opening quite clearly and feel well too....my bp always spiked but after using whole grains and other preventions prove helpful......
Thanks God......
I love einkorn. I'm happy to see this video.
Einkorn is amazing. Makes a great sourdough.
Einkorn pasta is the best
Problem is its expensive
:(
Dave Forgot yes it is.
That look at the very end...😂
I was thinking the same. Jeesh. "Put the lotion in the basket." lol
Hi Dr Greger is black seed oil ok for the black cumin recommendation?
Get black cumin seed at Indian grocery, big $$savings
I have to ask are you comparing whole modern wheat to whole ancient wheat? The studies on irritable bowl syndrome would certainly be helped by the increase found in modern whole wheat.
So rare to find useful content based in actual science. Thank you!
Oldies but goldies.
Awesome Video, Dr. Greger! Are quinoa and bulgur wheat ancient grains?
Quinoa is no grain. It's relative to spinach.
Quinoa is a seed.
Quinoa is a pseudo-grain (and therefore doesn't contain gluten), bulgur is made of common wheat most of the times.
@@sophie1766 www.grainfreeliving.com/is-quinoa-a-seed-or-a-grain/
Grain free living? I will definitely not click on that
Modern wheat requires copious amounts of fossil-fuel fertilizer to make up for its shorter stature. I love the North American revival of grains from the 1800s and earlier, such as Turkey Red from the American midwest, Sonora White from the West and Northern Mexico, Red Fife from Canada. These all grow tall, crowding out weeds and supplying more nutrition to the resulting seed without needing as much artificial fertilizer. The only downside is yield per acre, which means the grains cost more.
The lower fertilizer use, is that per ha space or per kg produced?
Do you put a price tag. On your health ?
In India, our staple is roti or flatbread (made of wheat, sorgu or Millets) with veggies and buttermilk. Ghee is used go cook veggies.
On the graph at 2:20, what are the 4 modern grains studied?
Please keep hitting the 👍for Dr. Greger. Thankyou.
Where can we find this ancient grain
I come for the education, but stay for the anecdotes at the end.
This is all well and good, but my question is is Dr. Greger wearing any trousers in these videos since he's only ever shown from the waist up? 🤔
"Can you film a video of yourself without wearing pants? I didn't know until... I put it to the test!"
@@cainen6355 Ha ha! 😅
He did it... so we wouldn't have to.
Leg reveal at 1M subs
😂😂😂😂😂
This is Lockdown. So probably not ? 😬😅
Ancient sprouted grains for the win! Ezekiel bread is the only bread I eat, and quinoa is also amazing!
I live off ezekial bread lol
@@cabinboy5282 👍👍💪💪
Me too. Also try organic erinkorn flour. To make things. Amazing stuff.
Good. It would be good to know the names of these grains: the colourful graph seemed to have just the first two letters of the names. I know of kamut and spelt, then perhaps eikhorn or some such similar name. I wish the full names had been given. Coupd any viewer give me the names? Thanks.
I like to make bread out of a mixture of rye, spelt, oat and whatever else I can find (it is coronavirus time!). I can't say I have noticed a difference in my health, but it does taste better
thank you very much for your work. I have only one question for you: how do you feel about the anti-vaccination movement and the vaccine in General?
What’s wrong with starchy vegetables?
Roger C it’s not there’s anything wrong, it’s that people a eating lots of them in the form of fried chips and therefore not eating enough of the other healthy foods, according to Dr Greger in other videos👍
@Zenith Lifestyle. Thanks. I listened again and he might just be saying on average people need to eat more non starchy vegetables. I’d just like to understand his meaning because I eat a lot of sweet potato and potatoes, peas and lentils as I’m an endurance athlete and these help fill me up. But I have a lot of non starchy vegetables too. And loads of fruit. But The way he said it made it sound like non starchy are superior to starchy and should be avoided.
Thank you for the update.
Greger looking very dapper if I do say so myself.
Well what i noticed wholegrain spelt,rye etc are much easier on stomach...i have decided to have my own spelt,you dont need to use any chemicals and its preatty strong...the only thing is you need to have machine to remove outer thick shell with machine but oh well if you want to eat natual and have your own foods its a big job...but i dont care i love it and im gratefull to God to be able to....Anyways we forget its not just what we eat,its how much,when,and if we are active to use that energy from foods...what we eat on the plate what combination of foods..etc.so yeah i think there are many elements here...but i would always pick old grains ower any "newer"we eat too much and dont spend that energy...i think we should eat less on days we are less active and more when we are busy..big thing is also fasting...i find it best 16:8...cheers
Who the hell are these 15-20 weirdo people who constantly dislike the videos?! :) Don't they realize they dislike science and research? :)
Ancient aliens character-based storytelling: An alien society for every ancient grain
I love this channel!
I love this man
Moral of the story?
Eat the ancient seed...
I thought the moral of the story was: "Beware of the mummy!" :O
...and not the plastic clip!
Eat the ancient mummy seed sounds very perverse...
I'll eat your ancient seed 🧿👅🧿
@@Joehtosis please, my seed is reserved only for girls and family members.
*pillar men theme playing*
Cholesterol is good for us. Foods can be healthful. If they're healthy, they're alive.
One important factor....Is the grain milled and immediately baked into the bread? I don't use any store bought flour anymore because that is "dead flour". The germ and the bran have been stripped of it. There is no nutrition. I switched to using actual grain (hard white wheat) that I mill. I mill it with a small home mill into flour, just as much as I need for the recipe and then immediately put it in to the breadmaker with the other ingredients and I have healthy, real bread with all the nutrients and fiber. It's not hard and it's super healthy. It's night and day from the fake bread people eat from the grocery store that is giving them diabetes. Watch some videos of Sue Becker. She was a food scientist then turned to teaching about real flour. Real grains.
"Put it to the test", that was when I hit the like button.
You’ll find, “Put it to the test” is almost exclusively a Dr Gregor thing! Check out www.nutritionfacts.org for a multitude of nutrition data & facts that have been ‘Put to the test’.
This is very interesting.
1:11 lutein
This new format is nice but I've noticed that every video had really jarring cuts/edits (maybe I'm spoiled by other channels?)
Dr. Greger probably hates doing more than one take and the editors are probably doing their best, but I never noticed this in the previous format. Just thought I'd point it out.
Wow. Ok, so Doctor -- the question is, why? Could this be pesticide usage? If not a factor, I'm really curious as to what is happening at the microbiotic level to cause this...
Probably from the higher antioxidant content like he said.
So ancient grains are healthier at least in some respects. Good to know as I would eat these in some form as bread or pasta regularly in the past.
...but what about _Quadrotriticale?_
I read somewhere that modern American ( Monsanto) wheat aggravates mental illness in vulnerable people. Does Spelt also do this? I avoid wheat for this reason, but would like to add an ancient grain to my diet to enjoy baked goods again.
Ok but did the people in these studies know which kind of wheat they were eating? You didn't say they were blind tests. If they weren't, it could be placebo effect since a lot of people believe ancient grains are better.
Buckwheat you should try if you haven't yet
I do enjoy the taste and nutritional values of ancient grains. Thank you, Dr. For pointing out the health benefits. Wait, Eating plastic is not an ancient grains.haha nice laughter at the end..
Now to find a loaf of bread with 100% kamut or einkorn that doesn't require a high income. I made a loaf successfully, but it was pricey for a small round of it at about 3 cups of flour. And it always takes time to make one's own bread, though not that difficult.
Einkorn pasta is delicious and not too expensive
@@dj-fe4ck I don't cook with pasta, however, expensive is a relative term. I call $6 for a 2lbs bag of einkorn flour expensive. Grinding the grains requires a $700 vitamix. I've used a $20 grinder, which takes much longer and burns it out if not careful by taking breaks between grindings. It must be nice to be well off.
@@gdcat777 Try a german-made Mockmill 100. About $300 bucks for the finest home-milled flour anywhere. I use mine for Einkorn, Rye, Spelt, Emmer, and modern wheat. I have an Einkorn farm near me but it's still $80 for 25 lbs. I mix 50% modern wheat and 50% ancient wheat in my breads. This gives me many of the benefits of ancient grains at a lower cost.
Is kamut more “ancient” than einkorn? I suspected it was all marketing but kept paying extra for einkorn anyway)
Mary's Nest explained how eikorn is 2 chromosomes and kamut has more. So eikorn is considered older variety
I was expecting more info on avoiding the arsenic content of brown rice for other varieties such as chewy black rice
The main thing is to not buy brown rice that is grown anywhere that cotton used to be grown, e.g. southern US. Arsenic was used to kill cotton boll-weevils before modern pesticides were developed. So it's not that rice has some natural affinity for arsenic, it's that it is commonly grown in the same areas where arsenic was used by farmers, resulting in contaminated fields and many fields downstream. Rice needs more water than other grains, so it takes up more arsenic that is present in that water, and concentrates it, especially in the bran.
@@broddr that's correct but do you know which states specifically are off limits? How can we be sure imported brown rice from India for example isn't affected?
I just stick to rice from California. Or, for when I am feeling fancy, Italy or Spain.
In many parts of India the ground water is naturally high in arsenic, so I would avoid that. E.g., the WHO recommends no more than 10 ppb arsenic in water, but India's arsenic problem is so widespread that they still have the maximum five times higher at 50 ppb. Remember that while drinking arsenic contaminated water is bad, plants and animals concentrate this element.
@@AK88. the two places rices are lowest in arsenic is California grown and Thai grown
@@AK88. you can also remove up to 80% of arsenic by soaking overnight and rinsing before cooking as arsenic leeches into the water
For those wondering why - it's because hybridization increases lectin content. So while it makes them easier to grow and yield more product, it's because they have more poisons that damage the gut and sometimes other vital organs too.
Which have more poisons?
@@lisajones6496 What. Its protein is 80% lectin - gluten
0:35 why do they not mention legumes?
Like Ronzoni Acient Grains pasta???
whats healthier
getting hit in the face or getting hit in the stomach?
@@mikeskylark1594 🤨its an inferior choice for carbohydrates, it causes glasses
if u want carbs choose fruit
@@mikeskylark1594 the thing infront of ppl's eyes
@@sooooooooDark do
I didn't understand the end he said the guy ate a plastic bread clip and then he said he didn't chew properly
Ancient nutrition facts
Its bit like the orange carrot never existed, its a hybrid from the original white & purple carrots. And purple carrots would be the good stuff, they have twice the beta carotene of the orange carrots. As the white carrots have none. And think about wild rice, it was black. We always seem to lose the antioxidants.
Could this be the reason cancer is so prevalent? Our food supply has been diminished of antioxidants. Cant find purple carrots, so i just eat lots of orange carrots. And black rice, black beans and black lentils.
Wild rice is not a rice, however; it's an aquatic grass seed. There are black and red true rices, which are more anti-oxidant-rich than white rice, but are considered "gourmet," and are therefore harder to find and more expensive than white rice. I just make sure I eat my white rice with tons of different colored veggies. : )
I wonder what is the most ancient variety of beans. The pinto, black or red?
@@tamcon72 Black rice is not actually expensive, you can find it in most china shops. And it tastes really good, its like rice that has a taste to it :)
But good point about wild rice, i have never tested it. Was fooled by the name.
@@Nobody-Nowhere The best wild rice is true wild rice, harvested by the aboriginal people of the Upper Midwest according to their traditional harvesting techniques. It is super expensive, due to the amount of labor involved, but much more delicious than the cultivated wild rice one can find in grocery stores, which, for a cultivated product, is too expensive.
Those bread bag tags are delicious.😂
Eating whole food does not mean eating the whole package too!
I eat beans everyday no I will just add more green leafy vegetables.
Quinoa for the win!!!
Quinoa is no grain. It's relative to spinach.
“Put it to the test!”
Didn't know a 45 year old counted as a 'young adult'
i tried to listen to dr greger and i just ended up geeking out so i had to banish him
If fresh...maybe. //Gargle with warm salt water Doc!
They have less gluten.
Here's a great place to get kamut! www.thefoodnanny.com/products/
For a moment there I thought the title said *ancient giants* 😂
i just take regular wheat bran mixed with water with each meal, ha ha.
duh
What's wrong with starchy vegetables, Dr. Greger?
....erm.....they're not grains ?
Why would there be anything wrong in them? They just dont compare in caloric content to grains. It would be hard to base your diet on starchy vegetables. Grains & beans are always the base of plant based diets because of their caloric density.
True. Some days I can eat 2000 calories of potatoes or sweet potatoes and no grains, but not everyday. Whole grains are the better choice if you had to pick one
@@spamsucker132 yjl
Hilarious
love this guy
Shout out to Sebi
Sebi is a quack.
A K Why does everyone say that?
A K Every time people say that it makes me think they turned into a duck halfway through the sentence
💚💚💚
He's full of it. It's always better to eat the older ancient grains over thwse newer ones. Always
Eat less starchy vegetables? you mean potatoes which my ancestors ate and were super strong and healthy? wheat industry lining your pocket buddy?
More vitamin e in bread? But that vitamin is thermo-degradable...
Vitamin E breaks down completely at 120C within 24hours. www.tandfonline.com/doi/abs/10.1080/00015128509435767
At shorter times and higher temperatures (270C), it appears to breakdown rapidly at first but then slows. iserd.net/ijerd52/IJERD%205-2-23.pdf
Since bread can bake at 190C for only 25minutes. It is highly probable that some could survive.
That poor plastic clip.
Dudes gotta change his suit
Kamut is too hard to chew.
Get kamut pasta, or grind it and make your own bread. All the wheat grains are too hard to chew when fully intact, that's why people have always been grinding it
I pity the fool that doubts the wisdom of the ancients( muppets)