Thank you so much, John. I'm not much of a promoter, I just like making the videos and telling the story, so I dunno if this channel will end up being a bit of a sekret... We'll see.
Thank you for increasing my cynicism toward large food companies (something I doubted I could further increase) and my commitment to eating as much real food as grown as possible. I appreciate both.
Wow! That "whole grain" definition breakdown was so interesting, and frustrating! We've been tricked! I was recently considering switching from my go-to Dave's killer bread to sprouted grain bread, and this makes my decision even easier. Thank you for all the great videos.
Obviously I'm partial to an episode about Graham Crackers. Can you imagine how many times over the years I've said, over and again, on the phone, "That's Graham, like a Graham Cracker, G-R-A-H--A-M." I can imagine how much fun you have spelling MacAskill!
Hahaha! That’s awesome! I wondered about that as I was making it. Is Sylvester your long-lost uncle? I claim the famous bike rider Danny MacAskill as my long-lost cousin.
I have been asking about what is in the high fiber “carb balance” tortillas for so long! Glad your video addresses fiber additives. Now I know the proper term for it!
Thanks for so many amazing informations. I was blessed to listen to an excellent doctor seminar 17 years ago. It saved my life. No more junkies for me and my family since them. Thanks for spreading the truth.
I wondered (as a non-baker) why the whole grain flour from the bulk bin at my local food co-op was so different texture wise to the 100% whole wheat flour at the national chain nearby. I was thinking the co-op flour was just coarsely milled, but thanks to you I need to do more research on their supplier and find out what's going on! My wholewheat flour tortillas will benefit from the knowledge I've learned, thank you!
I'm Celiac but we get our bread from a local bakery who just uses a flour mix from "whole grain rice" etc and water. Just flour and water. I don't know if they actually grind the flour themselves, so I'm not sure what definition of "whole grains" they're using, but they ferment their own starter for each batch and it's absolutely delicious! It's so hard to find commercial GF bread that doesn't contain eggs so I hope this bakery stays in business forever! Otherwise, it's bye bye bread for us, although I didn't know you could buy your own grinder and make your own that way. I may have to look into that!
@@PlantChompers No, but it has to be certified gluten free because they grow and store oats with wheat, so it has to be oats that are grown and stored separately. Annoying, but it works. Some celiacs say they have issues with oats anyway, but I've found Bob's Red Mill GF does the trick for me. I eat them all the time!
Greetings from Morocco, my advice to everyone stop eating synthetic breads try to find whole grain sourdough bread or make it at home and you will taste the difference 🙂🙂 Nothing beats a freshly baked sourdough loaf 🍞 🍞 🍞 😋😋taste so good
Frenchie again, amazing historical recap and info! Loved the bread reviews at the end. I wonder how much 100% whole wheat flour is actually 100% whole wheat when you buy it vs the all purpose flour 🤔
Hi Plant Choppers! Really enjoy your videos - in fact forget Netflix, I have been binging on your videos today. I wonder if you have a grain mill you would recommend, I am interested in milling my own grain to make my own bread.
You know, we have a Magic Mill stone grinder that we've put to hard use since 1976, if you can believe it. We love it but they are no longer available. My wife knows of some interesting mills tho and she said she'd answer after she has a chance to track some of them down.
sacrificing the health of the people for bigger and bigger profits . The nation gets fatter and sicker but the stockholders are very happy,,, Somewhere I read that " you "REAP what you SOW"
Great video, but it leaves me rather pissed off, it's pretty much common knowledge that "white" bread isn't health food but the blatant health washing is so deceptive that's what's sad.... Sylvester Graham would be appalled
Our wheat grinder is actually called a Magic Mill and we've had it for 50 years, but they are out of business. It uses stones. The one I used in an episode (can't remember if it was this one or the one on wheat) is a spare because we thought the Magic Mill was dying (we fixed it). Our bread maker must be 15 years olde...and I suspect modern ones are way better.
Fantastic video! When you said for something to be considered a whole grain it only needs to be 51% whole grain does that refer to the product or the flour itself? For instance can a "100% whole wheat" pasta with the only ingredient "whole wheat semolina flour" still be 49% white flour?
Here you mentioned processed foods. Beyond & Immossible burgers would be consider processed food, right? Does that also mean they are automatically consider as not healthy? Could you do a video on that? Thanks
That was excellent ! I've been staying off of bread mostly for the past few months, however, I'll have to dig out my bread machine, which has been laying idle for a few years, and look at one of those grinders. Oh wait, I have a hand crank food mill, oh !
We have several. Our all-time favorite is probably a bread machine one. If you have a bread machine I would be happy to share it. We also have a favorite non-bread machine recipe but it takes more effort.
@@meagenmcdonald550 Our family has loved one for years but it is no longer being sold, Panasonic brand. One of our son's family likes this one: Hamilton Beach 2 Lb Digital Bread Maker, Programmable, 12 Settings + Gluten Free, Dishwasher Safe Pan + 2 Kneading Paddles, Black (29882) by Amazon.com Learn more: www.amazon.com/dp/B005EPRF1I/ref=cm_sw_em_r_mt_dp_LrIBFbYNA0EYW He says he needs to scrape down the sides just a bit in the beginning if it seems too wet.
And it looks like Amazon brand has one that gets good reviews as well.....AmazonBasics 2 Pound Non-Stick Bread Making Machine, Black by Amazon.com Learn more: www.amazon.com/dp/B07VCFD13V/ref=cm_sw_em_r_mt_dp_KuIBFbG0HM3G8 also comes in White
Just saying, food competitors is a bit of a myth. The same 2 corporations own essentially all the packaged food. The oreo flavors aren't to prevent "competitors" from shelf space.
Exploitation? Adventist church in Australia OWNS Sanitarian Foods biggest food company. Influences food policies and med schools. All while being TAX FREE
I think so. It doesn't rise as well but there are some good Einkorn recipes online. I did an episode on heritage wheats: ua-cam.com/video/tRHzJ7ZNHv4/v-deo.html
LCHF sounds even better after this great video. Would love to see you interview Dr. Eric Westman, affiliate with Duke Medical University on his use of Keto to get type II diabetics off of insulin. And would also like to see your thoughts on coronary calcium testing as a more quantitative baseline indicator of multi-factor heart disease.
Problem with CAC scores is the vast majority of people in wealthy nations have had steadily worsening heart disease since childhood but most still have CAC scores of zero until their mid-fifties (men) or mid-sixties (women). Bizarrely low-carb and keto advocates in their 30s, 40s, and 50s keep bragging about CAC scores of zero as if that proves something about their diet (it doesn't).
Blood glucose levels are dependent upon how much fat you have eaten in the past/recently AND how slim you are AND how much fat and protein you eat with the bread (AND whether the fat or protein come from plant of animal sources), so if you are eating a very high fat diet (as you are), the blood glucose response could be triple for you after eating a slice of bread as it would be for me on a VLF WFPB diet. You have to look at the big picture to understand nutrition.
@@karlwheatley1244 There is one very glaring problem with your theory about nutrition. Why did my HDL go up, my Triglycerides go down on a high saturated fat low carb diet? Do you understand what triglycerides are and what they indicate Carl? Hint, its usually an indication of eating excess carbs, usually but not always, it can also indicate something else.
@@GregariousAntithesis There are studies that have varied the fat intake and carb intake of people, and you consistently get lower glucose spikes at a higher ratio of carbs to fat--that's actual lower glucose levels from eating MORE carbs, as long as fat intake was lowered. I'v e never had elevated glucose or A1c, so I don't need a glucose meter. The point is that science demonstrates how these things work, so it's impossible to state the exact glucose effect of any food as a fixed amount of rise in glucose because that depends enormously on a lot of other factors. Eat certain types of animal fat and protein with the carbs, and the glucose rise gets bigger, eat some types of plant fats and proteins with the carbs, and the rise in glucose gets smaller. It's like you are trying to predict the effects of running ONE specific play in a football game without knowing what plays were run before, whether the team has a good or poor offensive line, etc. It makes no sense, but THIS is exactly the kind of craziness that reductionist thinking has introduced into our nutrition discussions.
@@GregariousAntithesis "There is one very glaring problem with your theory about nutrition. Why did my HDL go up?" Not surprising at all, your diet is raising your LDL levels, and you need more HDL to clear it away. Your body knows that and is responding. However, don't get too excited, experimental studies seem to indicate that HDL levels are not causally related to heart disease rates. Why would your TG go down? Again, not surprising in the slightest. You are not just eating a high fat diet, you are eating a ketogenic diet, forcing your body to switch to fat consumption for energy for more of the day. That gobbles up TG. So no, nothing about your experience poses any challenges to what we know about nutrition (it's not "my" theory). News flash: TG:HDL ratios are only somewhat helpful in predicting relative CVD risk amongst people who already have much higher CVD risk due to elevated LDL levels (and in your case LP(a) ). However, you wipe out CVD risk by getting your biomarkers into the healthy range, and if your LDL-C and LDL-P are in the healthy range for a lifetime, rates of CVD events drop to essentially zero.
@@PlantChompers What is the role of fat in our body? Sorry if not clear, specifically, what is the role of saturated fat in our body? Why does our body want to store saturated fat?
@@LittleRadicalThinker uhmm... clogging your arteries? and btw when calories from saturated fat is replaced with soda and highly processed carbs it shows the same result... they are both bad
Despite the sloppiness of the definitions, after controlling for other variables, "whole grain" consumption is still strongly associated with less inflammation, being slimmer, having better heart and brain health, and greater longevity. In the most recent Global Burden of Diseases Study, too little whole grain consumption was one of the top three modifiable factors that could improve longevity.
Phenomenal information, fantastically presented, as always. Thanks for SHOCKING us again! There's only one thing wrong with this video: too few likes.
Thank you so much, John. I'm not much of a promoter, I just like making the videos and telling the story, so I dunno if this channel will end up being a bit of a sekret... We'll see.
@@PlantChompers keep grinding buddy. Valuable contributions you are leaving
Thank you for increasing my cynicism toward large food companies (something I doubted I could further increase) and my commitment to eating as much real food as grown as possible. I appreciate both.
Ok, I thought I knew how to read food labels, but now I know I've been tricked! Thanks for another super entertaining and informative vid.
This is probably the most interesting nutrition video I've watched this year.
And I've watched over a hundred.
This deserves more views.
Thanks! You might like this one too, in a similar vein: ua-cam.com/video/crMPGM4GnbM/v-deo.html
Wow! That "whole grain" definition breakdown was so interesting, and frustrating! We've been tricked! I was recently considering switching from my go-to Dave's killer bread to sprouted grain bread, and this makes my decision even easier. Thank you for all the great videos.
Obviously I'm partial to an episode about Graham Crackers. Can you imagine how many times over the years I've said, over and again, on the phone, "That's Graham, like a Graham Cracker, G-R-A-H--A-M." I can imagine how much fun you have spelling MacAskill!
Hahaha! That’s awesome! I wondered about that as I was making it. Is Sylvester your long-lost uncle? I claim the famous bike rider Danny MacAskill as my long-lost cousin.
I have been asking about what is in the high fiber “carb balance” tortillas for so long! Glad your video addresses fiber additives. Now I know the proper term for it!
Thanks for adding that last bit! Gonna try some of that Ezekiel bread next time I'm at the store :)
Thanks for so many amazing informations.
I was blessed to listen to an excellent doctor seminar 17 years ago. It saved my life.
No more junkies for me and my family since them.
Thanks for spreading the truth.
Oh wow. I've been following WFPB for a couple of years, but I had no idea about the whole grain breads. Your videos are excellent!
Glad you like them!
Fascinating, compelling and scary. And that was just the dressing up…😊. Great video thanks!!
I wondered (as a non-baker) why the whole grain flour from the bulk bin at my local food co-op was so different texture wise to the 100% whole wheat flour at the national chain nearby. I was thinking the co-op flour was just coarsely milled, but thanks to you I need to do more research on their supplier and find out what's going on! My wholewheat flour tortillas will benefit from the knowledge I've learned, thank you!
Came across this channel thanks to PBN and so very glad I did. Amazing work!
When I was little I always woke up really early and Jack Lalanne was the only thing on TV, so I exercised with him. I was about 5 or 6, lol.
Your videos are so good! So informative and funny! Thank you so much for making these. I keep sharing them with everyone I know.
I love this channel.
I'm Celiac but we get our bread from a local bakery who just uses a flour mix from "whole grain rice" etc and water. Just flour and water. I don't know if they actually grind the flour themselves, so I'm not sure what definition of "whole grains" they're using, but they ferment their own starter for each batch and it's absolutely delicious! It's so hard to find commercial GF bread that doesn't contain eggs so I hope this bakery stays in business forever! Otherwise, it's bye bye bread for us, although I didn't know you could buy your own grinder and make your own that way. I may have to look into that!
Fascinating! Really sorry to hear about the Celiac. Do you have to avoid oats too?
@@PlantChompers No, but it has to be certified gluten free because they grow and store oats with wheat, so it has to be oats that are grown and stored separately. Annoying, but it works. Some celiacs say they have issues with oats anyway, but I've found Bob's Red Mill GF does the trick for me. I eat them all the time!
My husband is Celia and can’t do oats, even gluten-free ones. It’s a big bummer.
Greetings from Morocco, my advice to everyone stop eating synthetic breads try to find whole grain sourdough bread or make it at home and you will taste the difference 🙂🙂
Nothing beats a freshly baked sourdough loaf 🍞 🍞 🍞 😋😋taste so good
You have so many amazing books! Your library must be incredible! I'm so jealous. Love your videos. Keep up the awesome work!
Thanks! My wife says she gave me an unlimited budget for books and I exceeded it. I even have many collectables from the 1700s. My wife has a point. 😁
Your videos = high quality and great content
Great video, Chris! Looking forward to learning more about 💩!!
"Oooh, that's a good cracker
Great video. Very informative
Thanks - great video!
Great video!!!
This is such a good informative video.
Ah, so this paved the way for ketchup being considered a vegetable. Interesting...
That bread looks awesome! Thanks for the important info :). Got that bread recipe handy?? Would love it!
Whole grain bread pricing is phenomenal in our local stores. I love my bread maker like a son and haven't bought a loaf in many a year.
I enjoyed SUGAR, FAT, SALT (the book, that is) as well. BLISS point was my takeaway point.
Frenchie again, amazing historical recap and info! Loved the bread reviews at the end. I wonder how much 100% whole wheat flour is actually 100% whole wheat when you buy it vs the all purpose flour 🤔
Hi Plant Choppers! Really enjoy your videos - in fact forget Netflix, I have been binging on your videos today. I wonder if you have a grain mill you would recommend, I am interested in milling my own grain to make my own bread.
You know, we have a Magic Mill stone grinder that we've put to hard use since 1976, if you can believe it. We love it but they are no longer available. My wife knows of some interesting mills tho and she said she'd answer after she has a chance to track some of them down.
You are having too much fun! Thanks for the laughs.
sacrificing the health of the people for bigger and bigger profits . The nation gets fatter and sicker but the stockholders are very happy,,, Somewhere I read that " you "REAP what you SOW"
Loved it
Great video, but it leaves me rather pissed off, it's pretty much common knowledge that "white" bread isn't health food but the blatant health washing is so deceptive that's what's sad.... Sylvester Graham would be appalled
Thank you for these videos! Please share the mill and bread maker your family uses. Thanks!
Our wheat grinder is actually called a Magic Mill and we've had it for 50 years, but they are out of business. It uses stones. The one I used in an episode (can't remember if it was this one or the one on wheat) is a spare because we thought the Magic Mill was dying (we fixed it).
Our bread maker must be 15 years olde...and I suspect modern ones are way better.
Thank you for the reply. 😀 Sounds like you have a great mill and bread maker.
I almost commented that you made me hungry with that bread at the end until you came up with the 💩 lol
😄😄 thank you!
Fantastic video! When you said for something to be considered a whole grain it only needs to be 51% whole grain does that refer to the product or the flour itself? For instance can a "100% whole wheat" pasta with the only ingredient "whole wheat semolina flour" still be 49% white flour?
Unfortunately, that's my understanding, that 100% whole wheat can be 49% white flour and no germ. 😢 I would love for someone to correct me.
You’re well read in this niche
Crap. Now I want Oreos
WoW!!!
Here you mentioned processed foods. Beyond & Immossible burgers would be consider processed food, right? Does that also mean they are automatically consider as not healthy? Could you do a video on that? Thanks
What is a good recipe for homemade whole wheat bread without dairy or sweeteners?
Chickpea oat bread is my pick.
That was excellent ! I've been staying off of bread mostly for the past few months, however, I'll have to dig out my bread machine, which has been laying idle for a few years, and look at one of those grinders. Oh wait, I have a hand crank food mill, oh !
Our local bakeries make mostly oily / buttery breads and a “honey whole wheat” with like 1g fiber 😂
they got to stop overthinking food that is not food
💚
I feel so stupid 😪, I've been lied to for years.
Do you have a favorite whole-grain bread recipe?
We have several. Our all-time favorite is probably a bread machine one. If you have a bread machine I would be happy to share it. We also have a favorite non-bread machine recipe but it takes more effort.
@@tonimacaskill6533 I don't yet have a bread machine, but am looking for a good one.
@@meagenmcdonald550 Our family has loved one for years but it is no longer being sold, Panasonic brand. One of our son's family likes this one: Hamilton Beach 2 Lb Digital Bread Maker, Programmable, 12 Settings + Gluten Free, Dishwasher Safe Pan + 2 Kneading Paddles, Black (29882)
by Amazon.com
Learn more: www.amazon.com/dp/B005EPRF1I/ref=cm_sw_em_r_mt_dp_LrIBFbYNA0EYW
He says he needs to scrape down the sides just a bit in the beginning if it seems too wet.
And it looks like Amazon brand has one that gets good reviews as well.....AmazonBasics 2 Pound Non-Stick Bread Making Machine, Black
by Amazon.com
Learn more: www.amazon.com/dp/B07VCFD13V/ref=cm_sw_em_r_mt_dp_KuIBFbG0HM3G8 also comes in White
@@tonimacaskill6533 Thanks! I have a bread machine now. What is the recipe that you like?
Don't tell me I can make easy bread at home! It's too high in calories for me! T_T
Is that your iPad..
Yes. Most of the books I read are on Kindle and I read them on my iPad, except for the ones I get from Audible and listen to.
USA has so poor bread culture 😅 Happy to life in the sourdough bread paradiese south of germany. Good video 👍
Comment for the algorithm.
Damn, you're lucky to have a good baker around you. I have to do all my own baking
Just saying, food competitors is a bit of a myth. The same 2 corporations own essentially all the packaged food. The oreo flavors aren't to prevent "competitors" from shelf space.
👍 #BoycottMeat and all other animal products of cruelty and exploitation in any way possible!
Exploitation? Adventist church in Australia OWNS Sanitarian Foods biggest food company. Influences food policies and med schools. All while being TAX FREE
@@AI-vs7sm OK?
I was thinking about ordering some einkorn wheat to grind at home for bread… is it a good choice?
I think so. It doesn't rise as well but there are some good Einkorn recipes online. I did an episode on heritage wheats: ua-cam.com/video/tRHzJ7ZNHv4/v-deo.html
@@PlantChompers fantastic. Thanks for an answer, I’m a bread making dummy but desperate to learn
It's no coincidence the Orowheat Bread is made by Bimbo Bakeries 9:50; and you'd have to be a bimbo to buy and eat it 😜
Because sugar 🤣🤣🤣
OMG! Ezekiel bread is the nastiest tasting crap I’ve ever had :(
You are a hell of a sales man for not ever eating grain making all my points. Flour is one of the oldest processed food ingredients.
No one worries about the cup on the edge of the table?
LCHF sounds even better after this great video. Would love to see you interview Dr. Eric Westman, affiliate with Duke Medical University on his use of Keto to get type II diabetics off of insulin. And would also like to see your thoughts on coronary calcium testing as a more quantitative baseline indicator of multi-factor heart disease.
Problem with CAC scores is the vast majority of people in wealthy nations have had steadily worsening heart disease since childhood but most still have CAC scores of zero until their mid-fifties (men) or mid-sixties (women). Bizarrely low-carb and keto advocates in their 30s, 40s, and 50s keep bragging about CAC scores of zero as if that proves something about their diet (it doesn't).
Tested all these breads with a CGM and bread period is high glycemic and great recipe for type 2 diabetes.
Blood glucose levels are dependent upon how much fat you have eaten in the past/recently AND how slim you are AND how much fat and protein you eat with the bread (AND whether the fat or protein come from plant of animal sources), so if you are eating a very high fat diet (as you are), the blood glucose response could be triple for you after eating a slice of bread as it would be for me on a VLF WFPB diet. You have to look at the big picture to understand nutrition.
@@karlwheatley1244 how would you know how your glycemic response is Carl you never test your blood glucose and dont even own a glucose meter.
@@karlwheatley1244 There is one very glaring problem with your theory about nutrition. Why did my HDL go up, my Triglycerides go down on a high saturated fat low carb diet? Do you understand what triglycerides are and what they indicate Carl? Hint, its usually an indication of eating excess carbs, usually but not always, it can also indicate something else.
@@GregariousAntithesis There are studies that have varied the fat intake and carb intake of people, and you consistently get lower glucose spikes at a higher ratio of carbs to fat--that's actual lower glucose levels from eating MORE carbs, as long as fat intake was lowered. I'v e never had elevated glucose or A1c, so I don't need a glucose meter. The point is that science demonstrates how these things work, so it's impossible to state the exact glucose effect of any food as a fixed amount of rise in glucose because that depends enormously on a lot of other factors. Eat certain types of animal fat and protein with the carbs, and the glucose rise gets bigger, eat some types of plant fats and proteins with the carbs, and the rise in glucose gets smaller.
It's like you are trying to predict the effects of running ONE specific play in a football game without knowing what plays were run before, whether the team has a good or poor offensive line, etc. It makes no sense, but THIS is exactly the kind of craziness that reductionist thinking has introduced into our nutrition discussions.
@@GregariousAntithesis "There is one very glaring problem with your theory about nutrition. Why did my HDL go up?" Not surprising at all, your diet is raising your LDL levels, and you need more HDL to clear it away. Your body knows that and is responding. However, don't get too excited, experimental studies seem to indicate that HDL levels are not causally related to heart disease rates.
Why would your TG go down? Again, not surprising in the slightest. You are not just eating a high fat diet, you are eating a ketogenic diet, forcing your body to switch to fat consumption for energy for more of the day. That gobbles up TG.
So no, nothing about your experience poses any challenges to what we know about nutrition (it's not "my" theory).
News flash: TG:HDL ratios are only somewhat helpful in predicting relative CVD risk amongst people who already have much higher CVD risk due to elevated LDL levels (and in your case LP(a) ). However, you wipe out CVD risk by getting your biomarkers into the healthy range, and if your LDL-C and LDL-P are in the healthy range for a lifetime, rates of CVD events drop to essentially zero.
So what makes you fat? Fat, starch/flour, sugar, or all.
Calories.
@@PlantChompers 🤣 😂
@@PlantChompers What is the role of fat in our body? Sorry if not clear, specifically, what is the role of saturated fat in our body? Why does our body want to store saturated fat?
@@PlantChompers is it very hard to answer?
@@LittleRadicalThinker uhmm... clogging your arteries?
and btw when calories from saturated fat is replaced with soda and highly processed carbs it shows the same result... they are both bad
The only solution I see is to not eat grains at all
Despite the sloppiness of the definitions, after controlling for other variables, "whole grain" consumption is still strongly associated with less inflammation, being slimmer, having better heart and brain health, and greater longevity. In the most recent Global Burden of Diseases Study, too little whole grain consumption was one of the top three modifiable factors that could improve longevity.
just skip bread entirely, to many issues, and that's before you pick something to put on it.
the obsession with bread is not good at all.