He's really deradicalized himself in the last few months. He probably realized how high the ideal is compared to what's actually possible for most people. His approach is much better now.
@@ownagesniper1 He's still a moron. He talks about 'leaky gut' which isn't a recognized medical diagnosis. And tells people not to eat vegetables or oatmeal.
@@ownagesniper1 you are exactly right. Most of us can’t afford grass fed ribeye and filet mignon with a side of imported exotic fruits for every meal. Maybe he understands that now
@@slimbrady6004 You dont have to buy expensive grass fed meat to do this diet, he has pointed out this many times, this diet is very doable but people use excuses to justify their bad eating habits
I appreciate that you’ve recently been providing content like this. It’s important to tell people that a reduction in inflammatory compounds is still beneficial.
@@user-ms8xp4dx2kconsidering how enriched flour is the main type of flour that goes into most commonly sold, and cheap, brands… I don’t think that’s honest. In fact, enriched flour is more mainstream I would say that other alternatives.
Really??? How?? Please tell us, as I have 3 of my closest friends who have some type of gluten sensitivity or intolerance, non celiac that I'm aware of, but I love baking sourdough bread and I'm praying for a way to make them something they can eat and enjoy :)
@@ThePallidor yeah, fruit, meat and raw dairy don't need to be fermented, but they can also benefit from it as well. Grains and vegetables seem to cause much less problems when they're fermented though.
@@julioalberto2794 there shouldn't be anything wrong with it per sé, but I believe the above posters' points are is that it isn't necessary to ferment fruit, meat and dairy to gain nutrients out of them as they are already there in their raw, natural state.
That is true, but also the thing about sourdough is that the vast variety of bacterial cultures process the gluten (and other sugars and proteins in the dough) by basically eating it. It is like an external pre-digestion system that allows the bread to be actually appropriate for our stomach. Ducks for example have a totally different environment in their stomach and guts, so they can eat a lot of grains and they naturally ferment in their stomach once they eat some pebbles and stones along with the grains. We as humans need the same process, but our gut cannot facilitate this unless we do it externally. This way all the proteins and carbohydrates, including gluten , are in their altered stage, in which the digestion has already started
He's not sharing facts though. He's sharing cherry-picked studies and anecdotal evidence while ignoring almost all studies that go against his religious beliefs. Good enough to convince his midwit audience though.
I really like his point “if you’re thriving with it, go ahead”. He’s giving advice without ramming it down people’s throats. Very smart and informative
Eating sourdough bread in Germany is so different than eating American sourdough bread. I thrived eating food in Germany for years, but here in the US it's a daily struggle. Carnivore based has helped greatly so thank you Dr
Most sourdough bread in America is fake. Also, even if it's real sourdough it's probably made with modern industrialized wheat which is optimized for white flour. Unfortunately if you want the good stuff here, you pretty much have to buy your own wheat, mill it yourself, and make your own bread.
I absolutely agree! I'm German and high quality sourdough bread with some raw butter, raw cheese or high quality cured meats is just so delicious, and I never feel bad after eating that
I was really wondering when he said "sourdough bread with wheat flower". That is absolutely uncommon in Germany, we always use rye oder spelt for sourdough, which are both much healthier and nutritious and than the US Wheat. The latter distanced himself so much from the original wheatplant it actually derives from and became nothing but an allergy inducing blood glucose spiker.
The wheat in the US has been modified, I came to the US without cavities @ 25 years of age, slim and trim and within a year I had two cavities and also gained 25 pounds. I do not eat any flour products anymore. Never was able to loose all of the 25 pounds. My diet is pretty clean, only had one soft drink in my whole life, my children born in the US , never had those canned drinks either and still do not. We do not crave them either. My next goal is to go on the carnivore diet.
Paul your channel has changed me and my family's lives. We make our sourdough from organic unbleached flour but would like to grind our own from organic heritage wheat berries. It would be awesome if you could have an expert on that could go into detail on this topic. Thank you again for all that you do!
I make my own sourdough bread and i can say it is MUCH better than yeasted dough. I also use high protein flour which allows me to use more water in my dough. The results: A lighter, airier bread with better taste and it's healthier for my gut!
@@colinmurphy2214 originally from Belgium. Seen sourdough or simple yeastbread from the Ukrain to Holland and from Italy to Denmark. When we talk about bread, we talk about that bread. It always contains natural yeasts. Old fashioned bread is still very much a thing in Europe. Okey, I may have exaggerated a bit, but in many supermarkets you can't even find those "classics" anymore. That's what I find to be extremely worrying.
I seem to do okay with my home made, organic Einkorn flour sourdough bread with extra long rising time. But I don't eat it everyday. Einkorn flour is an ancient wheat grain and has much less gluten.
I’ve been making proper sourdough at home for the last 6 months and, while I could probably do without bread and wheat in general due to digestive and allergy issues, I’ve found that my simply made sourdough feels so much more real and digestible than yeast-based, more highly processed, commercial breads. It’s effectively just flour, water and salt, so really simple, and the natural fermentation process really is one of nature’s wonders. It’s nature watching out for us.
Dr. Paul, Could the problem be the glyphosate, in the flour? When I was in Europe I noticed that my reaction to bread in Europe was minimal. What do you think?
This. God says bread is good. Humans have been eating bread since the beginning but only in the last 5 years has suddenly “gluten” become a problem…. It ain’t the bread Doc.
I’ve always believed there is a link with glyphosate to things like this. Not a coincidence that the most common nut allergies are nuts that are most sprayed with pesticides
It's still in use until the end of the year. "Glyphosate was approved for use in the EU until 15 December 2022. The five-year approval was granted by the European Commission (EC) in 2017, following separate assessments by EFSA and the European Chemicals Agency (ECHA). The approval was extended in December 2022 for one year until 15 December 2023."
Glyphosate is one of the worst, however the main difference, and what I think is a major problem with American flour, is that it is Fortified. The following things are added to the flour iron, folic acid and other B-complex vitamins2, vitamin A and zinc in the states. Europe does not add this to their flour. There has actually been studies done on how these added artificial nutrients severely irritate the gut and actually make you want to eat more of the bread, as it is less fulfilling. That a long with the seed oils and all the other crap they add to commercial bread here. I actually don't think gluten is that much of a problem for most people. It's all the other stuff.
@@gregc.9313heat has been hybridized and changed since “the beginning” if you want unadulterated wheat, Einkorn flour from Jovial is certified glyphosate-free and nonhybridized. It’s really natures first wheat. I make pancakes and bread with it, never have issues.
Wow, as a German this really relieves me. Obviously I could easily give up disgusting "white bread" (=toast) but fresh, delicious, handmade, German sourdough is just way too good to give up, especially if paired with some nice meat.
If its non hybrid wheat with wild yeast and bacterial fermentation then you are good to go. He is talking about the store bought product as they use single factory selected strand of yeast and that's about it, no bacteria - Lactobacillus or any other wild yeast which eat all the toxins that our bodies cannot digest. leaving behind substance that our body can easily absorb and is light on stomach.
I absolutely agree! I'm German and high quality sourdough bread with some raw butter, raw cheese or high quality cured meats is just so delicious, and I never feel bad after eating that
Absolutely adore and appreciate Paul. All the best information for free. All up to date. If he change his mind day to day means even more to me. That means he test , try and give out the outcome to us
As much as I respect you and trust your advice I refuse to completely cut out bread. I’ll definitely cut back on it but I won’t stop eating it completely. It tastes too damn good
It digests very easily and I eat it with plenty of olive oil, grass fed butter, and / or raw honey...nothing at all wrong with any of this..Saladino fails to mention that phytic acid isn't very prevalent since the bread is obviously cooked, even more so when toasting it afterwards..
Thank you so much for sharing your story. I had a really hard time with the car ride home, postpartum in general was this mix of emotions and it was overwhelming. Thank God I had the most amazing husband and he actually reminds me a lot of Cody. Having the right support is essential I believe. We had our son 4 years ago. Congratulations ❤️ Otis has the best parents. Big hugs Kels, you are doing great. Jessica Hover and the Very Good Mothers Podcast is awesome btw. Jess lives in the LA area too!
And to think, humans got along for thousands of years with bread being one of the most common staples of diets worldwide without ever knowing what a gluten was
You’re right. It’s about how the body responds. I was pretty amazed when I introduced homemade sourdough bread to my diet. 2 weeks of eating 1/4 to 1/2 a bread daily and not an ounce gained. I’m glad it works for me. It doesn’t help me lose weight, but it doesn’t make me gain it. Once I reach a desired level, I will reintroduce sourdough
My best and worst investment was buying a bread making machine because while I ate a healthier type I ate 4 times as much. You won’t believe how hungry you are at 8am when you are awaken by the scent of freshly baked bread by 6am. It’s perfect for those who workout a lot and need to carb load, definitely better to leave bread for that one or two meals a week when trying to lose weight. Problem with buying or baking a loaf is that you are likely to eat it 3 times a day until it’s gone. 😅
Organic non-GMO ingredients and little to no sugar might help. French Eat bread daily and have no issues, meanwhile Americans eat poison bread and get obese.
I love how you break down each group into the nuances and you don’t lump it all into one, i.e. call bridge is one. You actually will talk about wheat bread it’s benefits it’s detriments sourdough its benefits etc. Mets etc. I appreciate it thank you
Lone issue here is that Paul’s not accounting for the plethora of bacteria that serve to soften the gluten structure and jump-start the process of digestion before you’ve even baked off the loaf! The problem with lab isolated yeast in bread making is that it disregards the simultaneous need for a microbiome of bacteria to exist within the dough itself. Natural leaven’s contain native,wild cultures of bacteria and yeast that work in conjunction with one another to produce something digestible for many humans. This fermentation process can be paralleled in some ways with how cheese is made, where rennet (a compound that naturally occurs in the stomachs of ruminants) is added to milk to produce beautiful cheese products. Paul particularly advocates for raw milk cheeses (where the microbiome in the milk prior to cheese making is retained). Appreciative of the video but certainly lacks comprehensive understanding of naturally leavened bread. Further Research needed on his part, and certainly my own as well. Love the message that nothing is one size fits all though! Thanks for sparking convo Paul
Most people actually become allergic to glysophate a known pesticide used heavily on food products this chemical is not good for us at all. Many people can actually consume bread just fine in some European countries and even in my home country Pakistan they have no clue about this gluten allergy due to restrictions of these chemicals possibly in these lands and Allah knows best..
@@STARCHILDKEL11 it wasnt advice.. im also not responsible what people with gut issues eat. i also think people with gut issues knows what NOT to eat..
It's good that these guys are happy to learn and change opinions as needed, rather than staying stuck in ... 'This is what I was taught at med school 'thinking
How has it changed? He's always said that if a food works for you go ahead. Now that we have learned more about the various defense chemicals we can find versions that are healthier.
I have a friend who lost a lot of weight by following your carnivore diet which was absolutely amazing for him. Unfortunately he very rarely strays from this “diet” and I think it impacts his joy in life. It’s almost impossible for him to eat anywhere and a whole lot of other issues. I wish people who were carnivore realised it is okay to eat other things from time to time. Live a little and stop depriving yourself of things you used to love. He’s basically scared to eat anything green. He’s told me he actually misses salads, like how depressing is that.
I used to believe the same thing, until I realized how many of my (comfort foods) are just jacked up with MSGs. It's an illusion of joy and happiness. It's a neuro-transmitter that makes your brain addicted to the ingredients they put in many of these foods. Btw, not all of them are processed either. Pharma-labs have been working on these things for decades. It amazes me how they've not been banned, but that's the power of the Pharma lobby. Almost nothing we are accustomed to eating nowadays is real. Fruits, vegetables, bread, and even many of the meats. They're GMO and hormone injected garbage made to look bigger and more colorful, but lack a significant amount of nutrition and energy that you can actually metabolize. This is largely why disease is so rampant across the board, especially in younger children now. Which the media never mentions.
@@creativesource3514here's what happens when I go back to eating crap carby processed food to please others: I feel like crap for a few days until ny body can eliminate the inflammatory gunk. You do you and leave other ppl alone.
But sourdough bread have natural prebiotic that's good for your gut and also remember this, to make sourdough bread you need two ingredients, flour and water, now flip your bread package and read 15 ingredients....
All bread is fermented whether it uses natural yeast found in sourdough or commercial yeast found in any other type of bread. The main problem with bread is the high glycemic index. You can actually lower a bread’s glycemic index by freezing it. When you buy bread, stick it in the freezer right away to maintain its freshness and thaw out one or two slices at a time as needed. The freezing changes the molecules of the starches and lowers the glycemic index. You can lower it even further if you toast the bread as well.
@@PercyJackson93 I wish I knew! It would be interesting to find this out. I guess you could monitor your glucose levels after eating a slice of plain bread that was previously frozen versus fresh. I would still limit bread intake though regardless of the outcome.
@@Astrum11modern white flour would be considered an abomination back then. If ancel keys was born in ancient rome, he would of been placed in a gladiator pit
Almost all bread is made from fermented flour. Sourdough has a starter that is fermented for longer as well as has whatever wild bacteria, as well as yeast, that were living on the grains were used for the starter
Sourdough bread is worse for me then regular white bread made with just flour, water ,salt and yeast. I have noticed, whenever I make my own sourdough bread ( I ferment over night, and is not so sour) it taste sooooo good, and I eat 2 or 3 slices in one day, but the second day I can totally feel my gut inflammation, if I keep eating...in a few day it hurts and I need not to eat NOTHING for couple days to subside the inflammations a bit. If I eat the same amount of bread with yeast, not fermented it won't happen. I'm wonder if the excess lactic acid in sourdough is the problem
Would really like to listen to a conversation between you and Dr Bobby Price about meats, raw dairy and vegetables. Someone should make that podcast happen.
Sourcing fresh milled organic wheat or even einkorn has showed me no problems after resetting my gut from an elimination diet. Even store bought organic wheat. I thought I had celiacs cuz of the pain from conventional wheat. You can totally incorporate gluten on an optimal diet. Earn your carbs as well. Bioindividuality is the way. Find what works for you.
Tgank you for excellent info videos. I make sourdough bread with sprouted spelt flour, also my starter is 100 percent spelt. what do you think about that bread? Is that better?
There is bad things in everything. The best you can do is limit it. Live life and be happy. You can limit your life until you have nothing left and you can still die at any moment for any reason.
Thank you for putting correct information out there, too many people here don’t do that! If you have thyroid issues, you shouldn’ touch any bread or gluten as I’ve recently learned.
It is also important to note that most store bought sourdough bread has sourdough taste added, but is not long fermented, and you miss out on so many of those lovely fermented benefits. For my family, one of my kids and I struggle with most breads, but I make sourdough at home and let it ferment as long as possible without over proofing it. My daughter and I can comfortably consume my bread without gut irritation. Also, using good flours or milling some (I use 1/3rd of freshly milled flour) can help your bread as well. Avoid bleached and any additives.
The key is getting organic non gmo whole wheat berries that you grind at home. We also use Jovial brand Einkorn wheat flour which is very healthy and not tainted like regular wheat
I’ve always appreciated Paul’s “I don’t do this, but if you do, here’s what you need to know,” approach.
He's really deradicalized himself in the last few months. He probably realized how high the ideal is compared to what's actually possible for most people. His approach is much better now.
@@ownagesniper1 He's still a moron. He talks about 'leaky gut' which isn't a recognized medical diagnosis. And tells people not to eat vegetables or oatmeal.
@@ownagesniper1 you are exactly right. Most of us can’t afford grass fed ribeye and filet mignon with a side of imported exotic fruits for every meal. Maybe he understands that now
Because he’s reasonable. He gives advice for the average person and the super optimal diet.
@@slimbrady6004 You dont have to buy expensive grass fed meat to do this diet, he has pointed out this many times, this diet is very doable but people use excuses to justify their bad eating habits
I appreciate that you’ve recently been providing content like this. It’s important to tell people that a reduction in inflammatory compounds is still beneficial.
Meat, dairy and refined oils are the most inflammatory foods you can put into your pie hole.
Cornell.
@@birchsongsltd.6831 that would be grains, veg, seed oils, and some fruits sparky.
@@StreetTruckinTitan Take that up with Cornell and their nutritional program genius. Like trump you got it ass over tea cup...........snarky.
Same!!! I like to think that it can be tolerated sometimes and be fine.
@@kgrid0809why would you want to eat food that you tolerate and not food that benefits you?
Baker: “is he talking shit about my bread?”
😂😂😂
Yes he's just repeating mainstream bullshit
😂😂😂
@@user-ms8xp4dx2k legit the opposite. he gets a lot of hate for doing the exact opposite. You must be new here
@@user-ms8xp4dx2kconsidering how enriched flour is the main type of flour that goes into most commonly sold, and cheap, brands… I don’t think that’s honest.
In fact, enriched flour is more mainstream I would say that other alternatives.
Celiac here and I’m thriving on sourdough
Really??? How?? Please tell us, as I have 3 of my closest friends who have some type of gluten sensitivity or intolerance, non celiac that I'm aware of, but I love baking sourdough bread and I'm praying for a way to make them something they can eat and enjoy :)
I think a general rule of thumb is that if a food is fermented it's easier on your gut and has more bioavailable nutrients.
Certainly that applies to any food that is not natural to humans, such as grains or most vegetables. Not to fruit.
@@ThePallidor yeah, fruit, meat and raw dairy don't need to be fermented, but they can also benefit from it as well. Grains and vegetables seem to cause much less problems when they're fermented though.
What’s wrong with eating fermented fruit. Every now and then my fruit ferments and I still eat it. Should I not
@@julioalberto2794 there shouldn't be anything wrong with it per sé, but I believe the above posters' points are is that it isn't necessary to ferment fruit, meat and dairy to gain nutrients out of them as they are already there in their raw, natural state.
@@julioalberto2794 what's wrong with fermented fruit 🍷🍷🍷🍷
Gluten is not the problem.
It is the wheat as it has been modified for decades and sprayed with useless poisons
That is true, but also the thing about sourdough is that the vast variety of bacterial cultures process the gluten (and other sugars and proteins in the dough) by basically eating it. It is like an external pre-digestion system that allows the bread to be actually appropriate for our stomach.
Ducks for example have a totally different environment in their stomach and guts, so they can eat a lot of grains and they naturally ferment in their stomach once they eat some pebbles and stones along with the grains. We as humans need the same process, but our gut cannot facilitate this unless we do it externally.
This way all the proteins and carbohydrates, including gluten , are in their altered stage, in which the digestion has already started
Use einkorn flour
came here to say that! ❤ Making Einkorn sourdough right now.
Apparently bread in Europe where they use ancient grains, is still perfectly fine. We've ruined our food supply.
@@ivangotyokesit’s not common in EU.
I really appreciate when you say, “If can tolerate it, then go for it”. ❤
This is what true intelligence looks like, sharing the facts and allowing your Audience to decide for themselves on matters
He's not sharing facts though. He's sharing cherry-picked studies and anecdotal evidence while ignoring almost all studies that go against his religious beliefs. Good enough to convince his midwit audience though.
Except his facts are inaccurate.
@@JLawlor-NutritionHealthcorrect.
There is no issue with consuming gluten if you don’t have celiacs disease.
@rkozzy369 many people's personal experience is they quit gluten and their stomach and inflammation got better. This is NOT proof
True intelligence 😂😂😂
Jesus ate bread, so I will too.
That makes everything right then.
That's always been ,y belief. LORD give us our daily bread amen
Back then Jesus was not exposed to such a harmful environment and working 9-5 on a job he hates, and due to this his gut was made of steel.
@@GDurango11 Complete nonsense.
@@GDurango11me a muslim but hw do you know Jesus (peace be upon him) time management and what he hates tho
I really like his point “if you’re thriving with it, go ahead”. He’s giving advice without ramming it down people’s throats. Very smart and informative
Because people that are healthy and young can eat this stuff (especially if they work out) provided they eat other foods that are healthy
Sourdough is best homemade so that you have control of the oils. Store bought is often made with canola oil.
You’re not even suppose to put oil in sourdough lol
Lol true sourdough is just starter, flour, water, and salt. It’s way better for you
You can also control how fermented the starter is
@@vickys4431 I love me some sourdough with rapeseed oil 😋
Nah that isn’t sourdough then is it
Eating sourdough bread in Germany is so different than eating American sourdough bread. I thrived eating food in Germany for years, but here in the US it's a daily struggle. Carnivore based has helped greatly so thank you Dr
Most sourdough bread in America is fake. Also, even if it's real sourdough it's probably made with modern industrialized wheat which is optimized for white flour. Unfortunately if you want the good stuff here, you pretty much have to buy your own wheat, mill it yourself, and make your own bread.
I absolutely agree! I'm German and high quality sourdough bread with some raw butter, raw cheese or high quality cured meats is just so delicious, and I never feel bad after eating that
I was really wondering when he said "sourdough bread with wheat flower". That is absolutely uncommon in Germany, we always use rye oder spelt for sourdough, which are both much healthier and nutritious and than the US Wheat. The latter distanced himself so much from the original wheatplant it actually derives from and became nothing but an allergy inducing blood glucose spiker.
The wheat in the US has been modified, I came to the US without cavities @ 25 years of age, slim and trim and within a year I had two cavities and also gained 25 pounds. I do not eat any flour products anymore. Never was able to loose all of the 25 pounds. My diet is pretty clean, only had one soft drink in my whole life, my children born in the US , never had those canned drinks either and still do not. We do not crave them either. My next goal is to go on the carnivore diet.
Paul your channel has changed me and my family's lives. We make our sourdough from organic unbleached flour but would like to grind our own from organic heritage wheat berries. It would be awesome if you could have an expert on that could go into detail on this topic. Thank you again for all that you do!
It really depends what flour you use.Einkorn for example is ancient grain and much lower gluten.. Ikaria, which is a blue zone thrive on it.
I make my own sourdough bread and i can say it is MUCH better than yeasted dough. I also use high protein flour which allows me to use more water in my dough. The results: A lighter, airier bread with better taste and it's healthier for my gut!
He's simply saying that for some of us, the gluten is still an issue
What is the flour you use ?
@@homegrownhealingnz caputo cuoco for white bread
هذا غير صحيح
ان التخمير البطيء يقضي تماما على الجلوتين ويصبح خاليا منه
وهذا ما يجعله صحي اكتر
Over in Europe we only have sourdough bread. That and all the other old school things that are good for you. American supermarkets were a shock to me.
I dont know where you live but making these sweeping generalisations about europe is very silly.
@@colinmurphy2214 originally from Belgium. Seen sourdough or simple yeastbread from the Ukrain to Holland and from Italy to Denmark. When we talk about bread, we talk about that bread. It always contains natural yeasts. Old fashioned bread is still very much a thing in Europe. Okey, I may have exaggerated a bit, but in many supermarkets you can't even find those "classics" anymore. That's what I find to be extremely worrying.
I eat the sourdough from rye flour. I love the energy that'd provides me.
What is "that'd" a contraction for?
Has problem with sour dough bread but didn't think The Liver King was on PEDs 😊
I seem to do okay with my home made, organic Einkorn flour sourdough bread with extra long rising time. But I don't eat it everyday. Einkorn flour is an ancient wheat grain and has much less gluten.
Yes to eikorn,spelt ... Small piece,a slice, and I'm fine
I wanted to try this too how long do you allow it to rise? Ive heard 12 hours fermentation is enough to get rid of almost all phytic acid
Yes closer to 10-12 hours@@BG-fh5me
Just make sure you're consuming vinegar. This should solve phytic acid issues
Helps keep fatty liver at bay, too
I’ve been making proper sourdough at home for the last 6 months and, while I could probably do without bread and wheat in general due to digestive and allergy issues, I’ve found that my simply made sourdough feels so much more real and digestible than yeast-based, more highly processed, commercial breads. It’s effectively just flour, water and salt, so really simple, and the natural fermentation process really is one of nature’s wonders. It’s nature watching out for us.
Dr. Paul,
Could the problem be the glyphosate, in the flour?
When I was in Europe I noticed that my reaction to bread in Europe was minimal.
What do you think?
This.
God says bread is good. Humans have been eating bread since the beginning but only in the last 5 years has suddenly “gluten” become a problem…. It ain’t the bread Doc.
I’ve always believed there is a link with glyphosate to things like this. Not a coincidence that the most common nut allergies are nuts that are most sprayed with pesticides
It's still in use until the end of the year. "Glyphosate was approved for use in the EU until 15 December 2022. The five-year approval was granted by the European Commission (EC) in 2017, following separate assessments by EFSA and the European Chemicals Agency (ECHA). The approval was extended in December 2022 for one year until 15 December 2023."
Glyphosate is one of the worst, however the main difference, and what I think is a major problem with American flour, is that it is Fortified. The following things are added to the flour iron, folic acid and other B-complex vitamins2, vitamin A and zinc in the states. Europe does not add this to their flour. There has actually been studies done on how these added artificial nutrients severely irritate the gut and actually make you want to eat more of the bread, as it is less fulfilling. That a long with the seed oils and all the other crap they add to commercial bread here. I actually don't think gluten is that much of a problem for most people. It's all the other stuff.
@@gregc.9313heat has been hybridized and changed since “the beginning” if you want unadulterated wheat, Einkorn flour from Jovial is certified glyphosate-free and nonhybridized. It’s really natures first wheat. I make pancakes and bread with it, never have issues.
Wow, as a German this really relieves me. Obviously I could easily give up disgusting "white bread" (=toast) but fresh, delicious, handmade, German sourdough is just way too good to give up, especially if paired with some nice meat.
If its non hybrid wheat with wild yeast and bacterial fermentation then you are good to go. He is talking about the store bought product as they use single factory selected strand of yeast and that's about it, no bacteria - Lactobacillus or any other wild yeast which eat all the toxins that our bodies cannot digest. leaving behind substance that our body can easily absorb and is light on stomach.
Don't worry about soure dough he's just spewing mainstream bullshit
And kerrygold melted on it
@@josephwanjiku6853 niceness
I absolutely agree! I'm German and high quality sourdough bread with some raw butter, raw cheese or high quality cured meats is just so delicious, and I never feel bad after eating that
Absolutely adore and appreciate Paul. All the best information for free. All up to date. If he change his mind day to day means even more to me. That means he test , try and give out the outcome to us
We make it at home. Love it
As much as I respect you and trust your advice I refuse to completely cut out bread. I’ll definitely cut back on it but I won’t stop eating it completely. It tastes too damn good
I'm thinking that maybe sprouted sourdough bread may have even less antinutrients
He says you can eat it if you don’t have gut issues
Thanks for all your videos. My health has improve so much since I folow you.
Rye sourdough is best. I like making my own, it teaches you patience!
Sourdough bread is a bread addicted person’s cope.
Good
It digests very easily and I eat it with plenty of olive oil, grass fed butter, and / or raw honey...nothing at all wrong with any of this..Saladino fails to mention that phytic acid isn't very prevalent since the bread is obviously cooked, even more so when toasting it afterwards..
Thank you so much for sharing your story. I had a really hard time with the car ride home, postpartum in general was this mix of emotions and it was overwhelming. Thank God I had the most amazing husband and he actually reminds me a lot of Cody. Having the right support is essential I believe. We had our son 4 years ago. Congratulations ❤️ Otis has the best parents. Big hugs Kels, you are doing great.
Jessica Hover and the Very Good Mothers Podcast is awesome btw. Jess lives in the LA area too!
And to think, humans got along for thousands of years with bread being one of the most common staples of diets worldwide without ever knowing what a gluten was
I think gluten has been the cause of thr inflamed cystic breakouts i get. Cut it out 99% and saw almost immediate results. Leaned out more too
If he brave enough to wear boxer briefs in public I'm going to listen
Lol why I'm not listening
Love the info here. I think it is important for people to recognize that it’s a much better option than every other bread out there.
Dude that lawyer on that talk show was a nut case.
I eat homemade sourdough sorghum millet bread, stomach feels great 👍
If you use flour from *freshly ground (in a blender) spelt berries,* the gluten content is very low. 🥖 ❤
You’re right. It’s about how the body responds. I was pretty amazed when I introduced homemade sourdough bread to my diet. 2 weeks of eating 1/4 to 1/2 a bread daily and not an ounce gained. I’m glad it works for me. It doesn’t help me lose weight, but it doesn’t make me gain it. Once I reach a desired level, I will reintroduce sourdough
Thank you for all the great information. Love the videos.
Love sour dough bread !
My best and worst investment was buying a bread making machine because while I ate a healthier type I ate 4 times as much. You won’t believe how hungry you are at 8am when you are awaken by the scent of freshly baked bread by 6am. It’s perfect for those who workout a lot and need to carb load, definitely better to leave bread for that one or two meals a week when trying to lose weight. Problem with buying or baking a loaf is that you are likely to eat it 3 times a day until it’s gone. 😅
make a friend of a neighbor by bringing them half a loaf.
Organic non-GMO ingredients and little to no sugar might help. French Eat bread daily and have no issues, meanwhile Americans eat poison bread and get obese.
Appreciate how you get to the point , keep it simple and this just makes sense .
I love how you break down each group into the nuances and you don’t lump it all into one, i.e. call bridge is one. You actually will talk about wheat bread it’s benefits it’s detriments sourdough its benefits etc. Mets etc. I appreciate it thank you
Pretty honest talk there
Lone issue here is that Paul’s not accounting for the plethora of bacteria that serve to soften the gluten structure and jump-start the process of digestion before you’ve even baked off the loaf! The problem with lab isolated yeast in bread making is that it disregards the simultaneous need for a microbiome of bacteria to exist within the dough itself. Natural leaven’s contain native,wild cultures of bacteria and yeast that work in conjunction with one another to produce something digestible for many humans. This fermentation process can be paralleled in some ways with how cheese is made, where rennet (a compound that naturally occurs in the stomachs of ruminants) is added to milk to produce beautiful cheese products. Paul particularly advocates for raw milk cheeses (where the microbiome in the milk prior to cheese making is retained). Appreciative of the video but certainly lacks comprehensive understanding of naturally leavened bread. Further Research needed on his part, and certainly my own as well. Love the message that nothing is one size fits all though! Thanks for sparking convo Paul
An impressive 10 times the word bread was mentioned in this 40 second clip 😂
Bro in the back is ready to throw hands.
Really appreciate your approach man!
Love sourdough bread. I have gut trouble so haven’t been eating it
Try einkorn flour it’s an ancient grain that hasn’t been genetically modified like regular bread. It’s easier to digest. Google it.
Most people don’t really have gluten allergies 😂
True another scam
I have a wheat allergy and it's very real.
Most people actually become allergic to glysophate a known pesticide used heavily on food products this chemical is not good for us at all. Many people can actually consume bread just fine in some European countries and even in my home country Pakistan they have no clue about this gluten allergy due to restrictions of these chemicals possibly in these lands and Allah knows best..
Organic buckwheat, einkorn flour, rye is perfectly fine. We make our own buckwheat bread, it's delicious
Will you please do a video on bee pollen??
I feel like if I was chewing on ice cubes this guy would be like, “Whoa man! Don’t you know what’s in those?”
🤣🤣🤣🤣🤣🤣
To funny
im a bread guy, i like bread. not everything is optimal but if you really like bread, eat some bread.
I'm a bread lover, but it has such a bad impact on my health issues. I'm happy that your health allows you to eat bread.
Terrible advice for people who ARENT you and have gut issues from eating bread
@@STARCHILDKEL11 it wasnt advice.. im also not responsible what people with gut issues eat. i also think people with gut issues knows what NOT to eat..
@@STARCHILDKEL11eat a small piece, done. Next month you eat another.
Wait till he heard about Einkorn or spelt sourdough 💪🏽
His tone on this topic has changed significantly
It's good that these guys are happy to learn and change opinions as needed, rather than staying stuck in ... 'This is what I was taught at med school 'thinking
Probably because people called him out on his bs
How has it changed? He's always said that if a food works for you go ahead. Now that we have learned more about the various defense chemicals we can find versions that are healthier.
@@njsification look at his older videos, if you don’t notice a difference in tone you are ignorant lol
I have a friend who lost a lot of weight by following your carnivore diet which was absolutely amazing for him. Unfortunately he very rarely strays from this “diet” and I think it impacts his joy in life. It’s almost impossible for him to eat anywhere and a whole lot of other issues. I wish people who were carnivore realised it is okay to eat other things from time to time. Live a little and stop depriving yourself of things you used to love. He’s basically scared to eat anything green. He’s told me he actually misses salads, like how depressing is that.
People get dogmatic and religious about diets.
I used to believe the same thing, until I realized how many of my (comfort foods) are just jacked up with MSGs.
It's an illusion of joy and happiness. It's a neuro-transmitter that makes your brain addicted to the ingredients they put in many of these foods. Btw, not all of them are processed either.
Pharma-labs have been working on these things for decades. It amazes me how they've not been banned, but that's the power of the Pharma lobby.
Almost nothing we are accustomed to eating nowadays is real. Fruits, vegetables, bread, and even many of the meats. They're GMO and hormone injected garbage made to look bigger and more colorful, but lack a significant amount of nutrition and energy that you can actually metabolize.
This is largely why disease is so rampant across the board, especially in younger children now. Which the media never mentions.
Or maybe other places need to start accomodating this healthier lifestyle and stop feeding people crappy processed food. Just a thought.
@@creativesource3514here's what happens when I go back to eating crap carby processed food to please others: I feel like crap for a few days until ny body can eliminate the inflammatory gunk. You do you and leave other ppl alone.
@@Astrum11 I didn't say anything about processed carb products. I wouldn't eat processed meats either. It's RUclips comments, chill out.
But sourdough bread have natural prebiotic that's good for your gut and also remember this, to make sourdough bread you need two ingredients, flour and water, now flip your bread package and read 15 ingredients....
Thanx for clearing that up for me😊
All bread is fermented whether it uses natural yeast found in sourdough or commercial yeast found in any other type of bread. The main problem with bread is the high glycemic index. You can actually lower a bread’s glycemic index by freezing it. When you buy bread, stick it in the freezer right away to maintain its freshness and thaw out one or two slices at a time as needed. The freezing changes the molecules of the starches and lowers the glycemic index. You can lower it even further if you toast the bread as well.
How much does it lower though?
How much does it lower though?
@@PercyJackson93 I wish I knew! It would be interesting to find this out. I guess you could monitor your glucose levels after eating a slice of plain bread that was previously frozen versus fresh. I would still limit bread intake though regardless of the outcome.
Extra Gluten IS ADDED to bread at the factory. It's done to increase efficiency of manufacturing.
So a little Gluten might be fine.
I read a lack of sourdough causes eyes wanting to pop out of head asap?
First good video I’ve ever seen from you. Good work
Love love love sourdough bread! Thanks for all you do 🙏🏾✨️
Gluten is protein. It’s the best part of the bread.
No mention of glyphosate and clean grains vs defiled ones
This guy is clinically insane. We have ate bread for 1000’s of years.
I don't think you understand the grains they used 1000's of years ago was genetically different. A bit of education goes a long way.
@@Astrum11yea so different it had legs
@@Astrum11modern white flour would be considered an abomination back then.
If ancel keys was born in ancient rome, he would of been placed in a gladiator pit
autoimmune issues mostly start in the gut
Ferment it for 36 hours use little yeast no problems
48hrs
Why yeast?
You don't use yeast in sourdough bread and you only ferment your starter for 8hrs (ish)
@@ladyutopia07 You're not the knower of all. Ask them why they do it as opposed to trying to tell people theyre wrong.
Great information sir thank you
I like how Paul just stands in front of stores and literally tells people to not eat those 😂
Sour dough goes bad within a week. Other breads last close to a month. Theres your answer
???
Almost all bread is made from fermented flour. Sourdough has a starter that is fermented for longer as well as has whatever wild bacteria, as well as yeast, that were living on the grains were used for the starter
Great enthusiam. You love what u do. Great vids.
Great info.
It's good to hear him say something isn't horrible, lol.. I dont eat any bread either, but it's just nice to hear 😂
this guy wants everyone to eat liver bread
This man spends whole life in thriving
Paul, please can you say something about the Vinegar Acid Hype, thanks
hey man, odd question but what kind of shorts are those?
"Mind talking about my toxic bread away from my stall" 😂
Sourdough bread is worse for me then regular white bread made with just flour, water ,salt and yeast. I have noticed, whenever I make my own sourdough bread ( I ferment over night, and is not so sour) it taste sooooo good, and I eat 2 or 3 slices in one day, but the second day I can totally feel my gut inflammation, if I keep eating...in a few day it hurts and I need not to eat NOTHING for couple days to subside the inflammations a bit. If I eat the same amount of bread with yeast, not fermented it won't happen. I'm wonder if the excess lactic acid in sourdough is the problem
Would really like to listen to a conversation between you and Dr Bobby Price about meats, raw dairy and vegetables. Someone should make that podcast happen.
Much more calm mellow and accepting than his video from a year ago
Sourcing fresh milled organic wheat or even einkorn has showed me no problems after resetting my gut from an elimination diet. Even store bought organic wheat. I thought I had celiacs cuz of the pain from conventional wheat. You can totally incorporate gluten on an optimal diet. Earn your carbs as well. Bioindividuality is the way. Find what works for you.
Thanks for the good, the bad, and the ugly and then telling us what is our best option or cheat. Luv it😊😊
Tgank you for excellent info videos. I make sourdough bread with sprouted spelt flour, also my starter is 100 percent spelt. what do you think about that bread? Is that better?
this guys my hero!! preach on..food mafia is a racket
This is the first decent video I've seen in 20 minutes
I slightly wish the camera would’ve just kept zooming into his face
There is bad things in everything. The best you can do is limit it. Live life and be happy. You can limit your life until you have nothing left and you can still die at any moment for any reason.
A[preciate the info
Would be interested to hear his thoughts on Ezekiel bread
Wait til bro finds out practically all bread is fermented lol
Thank you for putting correct information out there, too many people here don’t do that! If you have thyroid issues, you shouldn’ touch any bread or gluten as I’ve recently learned.
It is also important to note that most store bought sourdough bread has sourdough taste added, but is not long fermented, and you miss out on so many of those lovely fermented benefits. For my family, one of my kids and I struggle with most breads, but I make sourdough at home and let it ferment as long as possible without over proofing it. My daughter and I can comfortably consume my bread without gut irritation. Also, using good flours or milling some (I use 1/3rd of freshly milled flour) can help your bread as well. Avoid bleached and any additives.
Sourdough bread doesn't spike your blood sugar as much as any other bread type either
The key is getting organic non gmo whole wheat berries that you grind at home. We also use Jovial brand Einkorn wheat flour which is very healthy and not tainted like regular wheat
got abit of gut problem on diet atm hope clears up
I love sourdough ❤
Nice explanation