When I make hummus I cook the canned chick peas either in a pot of water OR even in an instant pot for (30 min). It makes them softer, and the texture is "like butter" smooth and it blends so quickly!
I have your prevent heart disease cookbook and Monday my woman warrior cookbook will be here. My husband has health issues and I don't want to develop any so we are now plant strong. I did clean out my kitchen of what we are not supposed to eat and we are filling it up with the real food.. Thank you ladies for being our support team ❤
I put the can of chickpeas, with ALL the aquafaba, and the whole garlic, in the microwave for 5 minutes, then put the entire contents in the food processor with the rest of the ingredients. It processes up SOOOOO smoothly!!! No sign of the chickpea skins!! I also add kalamata olives and a little olive juice - so good!
@@valerietomsic8454 I really don't think there's any reason to boil them but just to heat them really well does make it very creamy. You just have to know that when it goes into the refrigerator it's going to get a lot thicker
Hummii??? 😂❤❤❤ I love your whole family! Thank you all for sharing your amazing recipes and inspiration and information with us!! May you all be happy and healthy and have peace and smiles always!! ❤❤❤
My husband just got the Be A Plant Based Woman Warrior because he wanted the Thai Peanut Sauce recipe. Every page has a recipe that looks great! I can’t wait to try them out. Thank you. 😊
The hummus recipe in your Prevent and Reverse Heart Disease Cookbook doesn't contain tahini and it's the one I share when people ask for a good hummus recipe without tahini(which is hard to find locally). Just a thought. Thumbs Up you two are great!
I’m considering buying that cookbook as I have heart disease. I understand that there are recipes for both prevention and reversal. Is it clear which are which? Is there a substantial number of reversal recipes? If I have to modify the recipes for reversal, I can do that with WFPB books I already have.
I've pretty much started eating plant based and I made my own hummus in 3 minutes using this recipe from your book , thanks girls you inspire me every day 😊
Hi Jane & Ann , I have all yr family cookbooks & love them. I made theCheezy Chickpea a few nites ago . Oh yum ! I just made Oil Free Hummus & had an idea I put the left over cheezy chickpeas in w the other ingredients plus roasted red pepper . Absolutely to die for ! Just wanted to pass that idea along . Love yr show & yr whole family . Thanks for all you do !!!
Thank you for sharing. Two ideas are using part of an avocado instead of tahini and using miso instead of tamari. Just a thought. Happy humus making everyone. 💚🙏🇨🇦
Good idea! The avocado would make it creamyer (and the fat is not so unhealthy) and Miso has some Glutamate. But as I eat hummus almost every day, I will use no additional fat.
Hi Anne and Jane! You can boil canned or leftover cooked chickpeas with baking soda for twenty minutes. This gets rid of any gritty texture and breaks down the skins. Makes a smooth texture! Love the show!
Love Ann’s sweater! Bought myself the cookbook and a second copy for my son’s wonderful mother-in-law. I think you have outdone yourself with this book.
This is absolutely my favorite hummus recipe. I WISH I could add the tahini because it does make it smoother, but even without, it's great!! As is, it's great, and in so many variations (I love to throw a cooked beet in it for gorgeous color and bonus nitric oxide). I keep a jar of it in the fridge ALL the time for snacks (my favorite is chopped broccoli stems dipped in it). And, at the risk of sounding a bit fan-girlish, this is seriously my favorite plant-based cookbook (that darned cauliflower lentil salad shows up here at least once a week!). And Jane, I'm pretty sure the plural of hummus is indeed 'hummi.'
@@curtisrobinson7962 Give it a go, mostly it just adds great color. You can add a little extra lemon juice if the earthiness of the beets is overwhelming. You could even just add half a beet...a quarter!
Love you girls and the fun you have in the kitchen. I never thought to add a drop of sweet chilli sauce to my hummus but did so tonight & the extra lemon juice & zest of a lemon - fabulously delicious! Cheers from Cheviot, Hurunui Countym North Canterbury, New Zealand.
Love hummus, any which way it's made. The actual plural of hummus is hummuses, although it's a collective noun and the plural is not really necessary. Either way it's delish
I just love way watching the two of you and your wonderful relationship. I bought the book and have made this hummus!! I just love it. I will continue to watch and make more recipes. Thank you for whole plant based living. From Rhode Island.
I always felt that my hummus was a bit grainy. I use a Little Oscar food processor which is perfect for one recipe/one can of chickpeas. My friend shared his secret of adding half a Haas avacado and it makes the texture buttery smooth! Delish!
ohhh yummy, 😍 i do use more tahini, also lemon juice and lemon peel and roasted red peppers, Hummus or Chamitz as the Biblical references call it, is my staple #1 must eat all the time 😁 thank you lovely ladies, love and blessings from Czech Republic 💗
Standard (shift) Consistency (tahini). I know, easy for me to say because I am not on the spot, nor am I on camera. And both of you are always Ab Fab anyway! Great recipe. I will give it a try
Have a look for the organic lemon-/ orange-zest! (refrigerate the peel and use it later! It is pure pectin/ fiber!!! and tastes great! (use it to make pudding ore jelly). I allways chop it and use it in compotes.
I used your recipe as a base (divine!) but no hot sauce (I like it, but it doesn’t like me). Then, probably a no-no because of the sodium but I LOVE them, I added 1/2 cup of Kalamata olives (rinsed). AWESOME!!! Absolutely the BEST I ever made. And yes, it is beyond delicious on sliced cucumbers.
I just bought your book and I'm loving it!! Thanks so much for making it! One thing I do different with my hummus is I roast an entire head of garlic and use most of it. Unfortunately I get heartburn from raw garlic so by roasting it it adds a nice depth of flavor and doesn't seem to bother me... Anyway, love your videos!!
I love that Ann's response to what to dip in the hummus, was "fingers" xD always a joy with you two :) such a wonderful recipe, hummus is great :) aquafaba really does help make it creamy! Thank you for sharing
I saw your hummus recipes a year ago...I haven't bought any since...love i can make without oil, i can add whatever spices i like, or mustard or vinegar... Thanks for sharing 😊
Thanks for the clarification. I was trying to get all the nuances right about fats, now that I’ve decided to go to all the bother to Make my own hummus, sauces, dressings, etc. I do know that if I go no fat it is very hard on my skin and eye lids. Also, I know fat is essential. I don’t have cardiac issues and I have never been dX with DB. Although very close to my ideal weight I have to stay healthy. I was really really wondering about the tahini. Why do you prefer tahini over say, ground peanut butter? Why is shelf oil so bad but tahini is OK? I looked up soy bean oil and it has polyunsaturated fats. It appears that tahini is more omega 6. I’m just trying to get ALL the nuances. I do have your Woman Warrior cookbook and I really enjoy it when you give the page number as you demonstrate the recipe. Thank you so much.
In addition to looking for the sodium in canned beans, one should make sure the cans are not lined with Bis Phenol A aka (BPA), a known endocrine disrupter
@@gurikuri1595 Good idea. Many thanks. (I'm allergic to sesame seeds so this will help. I just can't seem to recreate a relatively true tasting hummus!)
Can anyone tell me if a Dutch oven is a must have. I cook lots of soup in a big pot, but I heard a dutch oven is the way to go, and if so what’s the best one to get. Thanks in advance for your answers.
Thank you for asking! Most of our cookbook is gluten-free. Only a handful of recipes use bread or whole wheat flour. We do use a lot of flour wish me know is available in gluten-free form.
@Susan Younkin. After I soak chickpeas for eight hours, I drain, rinse and place in instant-pot. I cover the rinsed chickpeas with filtered water about 1.5” or so above the chickpeas. I cook mine for 13 min, natural release. I let beans and liquid (aquafaba) cool. Then I proportion in Ziploc quart freezer baggies (1.5 cups of chickpeas without liquid per baggie. Of course, if some liquid gets in there, no big deal) then I pour equal amounts of the aquafaba into each filed bag of chickpeas. Freeze until needed. I hope that helps! 🙂
When I make chickpeas my aquafaba is much thicker than the aquafaba I get out of cans. I also usually use the guide of 1.5” above the chickpeas, maybe I should increase it because I make so much at once? I usually get about 12 to 14 quart boxes of chickpeas to use or freeze.
I totally agree.. plus if you look at the ingredients they always add extra weird ingredients you don’t really need. If you look at the ingredients of all their beans.. it should contain nothing but the beans, water and salt if any. But Goya beans always gotta have something weird in their beans, not to mention all their other products which are even worse.
@@debbicowan2728 We are not living in a world where we can... We are living in a world where some of us may make choices that resonate with ourselves. For others, making a personal choice may be jail time, or a death sentence.
I am confused, why does Jane look the same age as her mother? This no fat diet wreaks havoc on looks... everything is grey and everyone has that... dehydrated look. PLEASE, eat your PLANT FATS... ladies. There is no scientific background to the claims that avocado, nuts, seeds, even chocolate is bad for you. EAT YOUR FATS. Plant fats seem to play an important role in hormone function and in keeping everything smooth and beautiful. All i see is the no fat people just looking dry... There is also no actual evidence that supports your diet's claims that olive oil or "too much nuts" cause arterial disfunction/heart disease. If anything, these foods are anti-inflammatory. And again, women need healthy hormone production, even in old age, to keep lubed up in every single way, not just the sex-hormone way. SKIN health, hair health..
I think Anne looks younger than her age and Jane looks great. My mom is 80 and I’m 60 and people ask if I’m her husband. Sometimes it’s just the luck of the draw.
We’re all entitled to an opinion but I’ll trust the husband and father of this duo as he’s a skilled medical professional. The family doesn’t avoid plant based fats, they are mindful of how much fat the body needs. I believe like so many others that the less processed the food is the more healthy it is.
@@mamakins5123 I do agree with your statement on the less processed the food the better, of course... who could argue? But, and i do think this is important to understand, is that Esselstyn's approach is to save people who have severe heart issues, blockages. It would be actually quite dangerous to tell a child or a woman of child baring age to omit fats to the extend this family promotes. I have gone through this myself... i lost my menstrual cycle because i was not eating enough plant fats... it got back when i ate more. Chocolate, nuts, avocados, these are not BAD foods... there needs to be more nuance. Again, what may be good for one person (progressed heart disease), may be bad for a fertile young female.
@@barbettecaravaggio7675 True - but historically in their videos they advise to omit if following a diet geared specifically to those with a known cardiac condition so they can monitor how much healthy fat they can eat. I have a friend who eliminated all fat from her diet and she felt it resulted in all kinds of negative things including hair loss. But she eliminated all fat thinking that was healthy. I know someone else who has had two cardiac events and was reminded to follow a strict WFPB diet over the vegan diet he was following or he would have another cardiac event. We should all check with our primary care provider for individual advise about our diets before embarking on such drastic changes.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
When I make hummus I cook the canned chick peas either in a pot of water OR even in an instant pot for (30 min). It makes them softer, and the texture is "like butter" smooth and it blends so quickly!
too much work.
@@juliepayn7696, you literally put them in water & cook them 😊 So much better than canned
I microwave the canned ones for a few minutes first.
Smart😊
I have your prevent heart disease cookbook and Monday my woman warrior cookbook will be here. My husband has health issues and I don't want to develop any so we are now plant strong. I did clean out my kitchen of what we are not supposed to eat and we are filling it up with the real food..
Thank you ladies for being our support team ❤
I add a couple of ice cubes and it makes it really creamy. Also I add 1/4 cup of cooked sweet potato in place of tahini.
Thank you for this idea. I will test it
Me too with the sweet potato addition. Delicious! 😊
I was taught by an Israeli friend and I process my hummus for 3 minutes,making it really smooth.
I love you girls. Always a pleasure to watch your recipes, your energy and the dynamic between the two of you.
They're great and cheer me up EVERY time!
I put the can of chickpeas, with ALL the aquafaba, and the whole garlic, in the microwave for 5 minutes, then put the entire contents in the food processor with the rest of the ingredients. It processes up SOOOOO smoothly!!! No sign of the chickpea skins!! I also add kalamata olives and a little olive juice - so good!
Super 😊
(Presumably not the can itself, though)
I love seeing Wade's point of view from his camera as he reached for his bite of cucumber with hummus!
I like to put my chickpeas in a pan and warm them up first. They blend smoother faster, but I still blend them for 3 minutes.
You know, I tried a recipe for hummus saying to boil the chickpeas a bit and THEN make the hummus....came out WAY creamier!
@@valerietomsic8454 I really don't think there's any reason to boil them but just to heat them really well does make it very creamy. You just have to know that when it goes into the refrigerator it's going to get a lot thicker
Lol, I use ice and I get super creamy hummus
I made this!! So easy and yummy! Did the mix of 1 can black bean + 1 can chickpea. Love the lemon flavor. Bought the book! You ladies rock!
I use about a half of cup of cannellini beans if I don’t have tahini for smoothness.
Hummii??? 😂❤❤❤ I love your whole family! Thank you all for sharing your amazing recipes and inspiration and information with us!! May you all be happy and healthy and have peace and smiles always!! ❤❤❤
My husband just got the Be A Plant Based Woman Warrior because he wanted the Thai Peanut Sauce recipe. Every page has a recipe that looks great! I can’t wait to try them out. Thank you. 😊
Hubby bought me the cookbook for my birthday and I stayed up reading it last night. Can't wait to start cooking! Love you two.
LOVE lemon in hummus! It adds so much brightness and depth and flavor and goodness to anything, but hummus goes through the roof with lemon!
The hummus recipe in your Prevent and Reverse Heart Disease Cookbook doesn't contain tahini and it's the one I share when people ask for a good hummus recipe without tahini(which is hard to find locally). Just a thought. Thumbs Up you two are great!
I’m considering buying that cookbook as I have heart disease. I understand that there are recipes for both prevention and reversal. Is it clear which are which? Is there a substantial number of reversal recipes? If I have to modify the recipes for reversal, I can do that with WFPB books I already have.
I've pretty much started eating plant based and I made my own hummus in 3 minutes using this recipe from your book , thanks girls you inspire me every day 😊
Hummi - the plural of hummuses!!! Love it!
Hi Jane & Ann , I have all yr family cookbooks & love them. I made theCheezy Chickpea a few nites ago . Oh yum ! I just made Oil Free Hummus & had an idea I put the left over cheezy chickpeas in w the other ingredients plus roasted red pepper . Absolutely to die for ! Just wanted to pass that idea along . Love yr show & yr whole family . Thanks for all you do !!!
Thank you for sharing.
Two ideas are using part of an avocado instead of tahini and using miso instead of tamari. Just a thought.
Happy humus making everyone. 💚🙏🇨🇦
Good idea! The avocado would make it creamyer (and the fat is not so unhealthy) and Miso has some Glutamate. But as I eat hummus almost every day, I will use no additional fat.
I love these inspiration ail and Fanny ladies❤❤❤
Love your cookbook - got it for Christmas. The Forbidden Bowl with Lightning Dressing is the greatest!
Don't forget to add Sumac on your humus. It's a spice and berry. Insanly good.
I love you guys. Great ideas and recipes, and you always make me smile. Thank you.
Hi Anne and Jane! You can boil canned or leftover cooked chickpeas with baking soda for twenty minutes. This gets rid of any gritty texture and breaks down the skins. Makes a smooth texture! Love the show!
Great idea!!
How much baking soda?
Love Ann’s sweater! Bought myself the cookbook and a second copy for my son’s wonderful mother-in-law. I think you have outdone yourself with this book.
This is absolutely my favorite hummus recipe. I WISH I could add the tahini because it does make it smoother, but even without, it's great!! As is, it's great, and in so many variations (I love to throw a cooked beet in it for gorgeous color and bonus nitric oxide). I keep a jar of it in the fridge ALL the time for snacks (my favorite is chopped broccoli stems dipped in it). And, at the risk of sounding a bit fan-girlish, this is seriously my favorite plant-based cookbook (that darned cauliflower lentil salad shows up here at least once a week!). And Jane, I'm pretty sure the plural of hummus is indeed 'hummi.'
I am going to experiment with nutritional yeast for tahini.
@@scottiemiller7400 oooh, great idea! There are so many ways to go with this one. All the wonderful flavored balsamics come to mind...
I often hear, (I don't hear or read, I watch on UA-cam), that adding roasted beets to hummus is a taste explosion.
Maybe someday.
Someday.
@@curtisrobinson7962 Give it a go, mostly it just adds great color. You can add a little extra lemon juice if the earthiness of the beets is overwhelming. You could even just add half a beet...a quarter!
@scottiemiller7400 I love nutritional yeast!! Especially on popcorn. Your hummus suggestion sounds great too.😊
I love this version of your hummus. The version with balsamic vinegar is just as great! Thank you!
Ladies just wanted to thank you for promoting the plant based lifestyle.
Love you girls and the fun you have in the kitchen. I never thought to add a drop of sweet chilli sauce to my hummus but did so tonight & the extra lemon juice & zest of a lemon - fabulously delicious! Cheers from Cheviot, Hurunui Countym North Canterbury, New Zealand.
Love hummus, any which way it's made. The actual plural of hummus is hummuses, although it's a collective noun and the plural is not really necessary. Either way it's delish
Made this hummus today and it is yummy!! Can't wait to try more recipes from this wonderful book
I just love way watching the two of you and your wonderful relationship. I bought the book and have made this hummus!! I just love it. I will continue to watch and make more recipes. Thank you for whole plant based living. From Rhode Island.
I love to add red pepper to mine. Great taste and pretty color too.
I always felt that my hummus was a bit grainy. I use a Little Oscar food processor which is perfect for one recipe/one can of chickpeas. My friend shared his secret of adding half a Haas avacado and it makes the texture buttery smooth! Delish!
You gals and your family are my favorite. I ❤ your recipes and your videos
ohhh yummy, 😍 i do use more tahini, also lemon juice and lemon peel and roasted red peppers, Hummus or Chamitz as the Biblical references call it, is my staple #1 must eat all the time 😁 thank you lovely ladies, love and blessings from Czech Republic 💗
Standard (shift)
Consistency (tahini). I know, easy for me to say because I am not on the spot, nor am I on camera. And both of you are always Ab Fab anyway!
Great recipe. I will give it a try
I use lemon zest in my hummus and it is really good and lots of garlic. Love hummus
watched this video with my 12 and 10 year old sons and they love you guys
I love you two so much!
I love your recipes!! Thank you for posting these!!! You are very fun to watch too!
Thanks gals🎉🎉
You both are great. Thank you ☺️
Have a look for the organic lemon-/ orange-zest! (refrigerate the peel and use it later! It is pure pectin/ fiber!!! and tastes great! (use it to make pudding ore jelly). I allways chop it and use it in compotes.
I used your recipe as a base (divine!) but no hot sauce (I like it, but it doesn’t like me). Then, probably a no-no because of the sodium but I LOVE them, I added 1/2 cup of Kalamata olives (rinsed). AWESOME!!! Absolutely the BEST I ever made. And yes, it is beyond delicious on sliced cucumbers.
I just bought your book and I'm loving it!! Thanks so much for making it! One thing I do different with my hummus is I roast an entire head of garlic and use most of it. Unfortunately I get heartburn from raw garlic so by roasting it it adds a nice depth of flavor and doesn't seem to bother me... Anyway, love your videos!!
I love that Ann's response to what to dip in the hummus, was "fingers" xD always a joy with you two :) such a wonderful recipe, hummus is great :) aquafaba really does help make it creamy! Thank you for sharing
If you heat the garbanzo beans they will come out extra smooth.
This is the best hummus I have made using this recipe from now on thank you 😊
I love watching you two! I’m going to make the hummus tomorrow.
I keep telling myself the same thing.
Disappointedly it's always: Today.
Son of a darn it.
I love you both...thankyou
I totally agree with Ann - fingers are the best to try the hummus first!
I'm a little late to the party but add an ice cube or two in your final blending & you will be amazed what it does to the texture.
I saw your hummus recipes a year ago...I haven't bought any since...love i can make without oil, i can add whatever spices i like, or mustard or vinegar... Thanks for sharing 😊
I really like the We Love Hummus recipe. I’ve made it several times now.
Excellent video btw😊
I really love your videos!
lol, y'all are a riot... 🤣
Excellent recipe ladies. Simply superb!
I add some dill to my lemon humus
You two are wonderful! Thank you for a great recipe!
Thanks for the clarification. I was trying to get all the nuances right about fats, now that I’ve decided to go to all the bother to Make my own hummus, sauces, dressings, etc. I do know that if I go no fat it is very hard on my skin and eye lids. Also, I know fat is essential. I don’t have cardiac issues and I have never been dX with DB. Although very close to my ideal weight I have to stay healthy. I was really really wondering about the tahini. Why do you prefer tahini over say, ground peanut butter? Why is shelf oil so bad but tahini is OK? I looked up soy bean oil and it has polyunsaturated fats. It appears that tahini is more omega 6. I’m just trying to get ALL the nuances. I do have your Woman Warrior cookbook and I really enjoy it when you give the page number as you demonstrate the recipe. Thank you so much.
You two are funny in a great way. I just ordered your book and can't wait!
Thank you for sharing your recipes. Curious a to what does a typical trip to the store look like for you? For those of us that don't have gardens.
Boy that looks so good
It freezes so well. i make 2 pounds of beans [n my i pot make hummus out of all and freeze it for weeks,
From Christina Pirello (PBS: ChristinaCooks (vegan): freeze lemons & you can zest down to the fruit. Delicious, Honestly!
In addition to looking for the sodium in canned beans, one should make sure the cans are not lined with Bis Phenol A aka (BPA), a known endocrine disrupter
I followed along with you this morning - this hummus is delicious!
Cannot wait to try this! Thank you!
I wonder if you can freeze the leftover aquafaba? Would be great to add to other recipes.
Try with celery also. Now you can design a book for men to enjoy. Ladies, you are great at what you do.
I like parsley on top
Arrange! Thank you!
But what about the black bean hummus?
Can you make this version using dried garbonzo beans ?
7.42. Jane, that happy dance when something is yummy! I love you ladies! 🥰
Is there a substitute for tahini
White beans
Sunflower seed butter might be close.
Soom is a wonderful tahini
What would be a substitute for tahini?
soy yogurt
@@gurikuri1595 Good idea. Many thanks. (I'm allergic to sesame seeds so this will help. I just can't seem to recreate a relatively true tasting hummus!)
@@gurikuri1595 Thanks. I have been trying various substitutes but none work so far. I look forward to trying this 👍
You can just omit.
@@cheezheadz3928 Thanks cheezhead Z. I'm going to experiment this week!
I love to add a red bell pepper to my hummus! No tahini for me.
What recipe book is this from?
Can anyone tell me if a Dutch oven is a must have. I cook lots of soup in a big pot, but I heard a dutch oven is the way to go, and if so what’s the best one to get. Thanks in advance for your answers.
Not a must have.
Dutch oven is a heavier Big Pot. Use what you have. Dutch ovens heft is important if cooking over open fire or to bury it in embers
I love my Dutch oven because I can use it on the stove top as well as in the oven.
Why is tahini bad if you have heart disease? I’m just going through rehab because of MI and am going from vegetarian to vegan . . . with your help.
I’m with you Ann…I’ll dip my fingers! 😉
Boil chic peas for 30 minutes and didn't you girls advise to add ice cube at end to make super smooth?
Can you create a gluten free cookbook for people who want to be heart healthy that have Celiac?
Thank you for asking! Most of our cookbook is gluten-free. Only a handful of recipes use bread or whole wheat flour. We do use a lot of flour wish me know is available in gluten-free form.
Hi 💖💖
How much water do you use when you are making your own chickpeas to get the consistency right for the aquafaba?
@Susan Younkin. After I soak chickpeas for eight hours, I drain, rinse and place in instant-pot. I cover the rinsed chickpeas with filtered water about 1.5” or so above the chickpeas.
I cook mine for 13 min, natural release.
I let beans and liquid (aquafaba) cool. Then I proportion in Ziploc quart freezer baggies (1.5 cups of chickpeas without liquid per baggie. Of course, if some liquid gets in there, no big deal) then I pour equal amounts of the aquafaba into each filed bag of chickpeas.
Freeze until needed.
I hope that helps! 🙂
When I make chickpeas my aquafaba is much thicker than the aquafaba I get out of cans. I also usually use the guide of 1.5” above the chickpeas, maybe I should increase it because I make so much at once? I usually get about 12 to 14 quart boxes of chickpeas to use or freeze.
It's called a "standard"
Lol hummii!!
Fingers in the hummus is the best thing to eat it with 😹
Hummus is not hummus without tahini … just puréed chickpeas
I took a shot every time one of you annoyed the other and I ended up too drunk to make the recipe, was it good?
🤣🤣🤣🤣🤣
you two are somethin, else
I would never use Goya. Worse brand.
I totally agree.. plus if you look at the ingredients they always add extra weird ingredients you don’t really need. If you look at the ingredients of all their beans.. it should contain nothing but the beans, water and salt if any. But Goya beans always gotta have something weird in their beans, not to mention all their other products which are even worse.
I won't buy Goya brand. They supported things I don't agree with.
Isn't it great we live in a world where we can all make the choices that were most comfortable with
Agree 100%. Boycott!!!!!
Agreed. The CEO is evil
@@debbicowan2728
We are not living in a world where we can...
We are living in a world where some of us may make choices that resonate with ourselves.
For others, making a personal choice may be jail time, or a death sentence.
I love Goya! So happy we have capitalism so we have choices 😊
#whoisjohngalt 🤺
I like your work but you two are clearly not Mediterranean. Hot sauce and tamari in hummus?
Jane, the seventh grade RUMOR POWER has dated itself in BOSTON AI HOPING. THAT PATHETIC.
Great info! Great information! I know it’s part of your schtick, but can you please consider stop talking over each other?
I am confused, why does Jane look the same age as her mother?
This no fat diet wreaks havoc on looks... everything is grey and everyone has that... dehydrated look.
PLEASE, eat your PLANT FATS... ladies.
There is no scientific background to the claims that avocado, nuts, seeds, even chocolate is bad for you. EAT YOUR FATS.
Plant fats seem to play an important role in hormone function and in keeping everything smooth and beautiful. All i see is the no fat people just looking dry...
There is also no actual evidence that supports your diet's claims that olive oil or "too much nuts" cause arterial disfunction/heart disease.
If anything, these foods are anti-inflammatory. And again, women need healthy hormone production, even in old age, to keep lubed up in every single way, not just the sex-hormone way. SKIN health, hair health..
I think Anne looks younger than her age and Jane looks great. My mom is 80 and I’m 60 and people ask if I’m her husband. Sometimes it’s just the luck of the draw.
We’re all entitled to an opinion but I’ll trust the husband and father of this duo as he’s a skilled medical professional. The family doesn’t avoid plant based fats, they are mindful of how much fat the body needs. I believe like so many others that the less processed the food is the more healthy it is.
@@mamakins5123 I do agree with your statement on the less processed the food the better, of course... who could argue?
But, and i do think this is important to understand, is that Esselstyn's approach is to save people who have severe heart issues, blockages.
It would be actually quite dangerous to tell a child or a woman of child baring age to omit fats to the extend this family promotes.
I have gone through this myself... i lost my menstrual cycle because i was not eating enough plant fats... it got back when i ate more.
Chocolate, nuts, avocados, these are not BAD foods... there needs to be more nuance. Again, what may be good for one person (progressed heart disease), may be bad for a fertile young female.
@@barbettecaravaggio7675 True - but historically in their videos they advise to omit if following a diet geared specifically to those with a known cardiac condition so they can monitor how much healthy fat they can eat. I have a friend who eliminated all fat from her diet and she felt it resulted in all kinds of negative things including hair loss. But she eliminated all fat thinking that was healthy. I know someone else who has had two cardiac events and was reminded to follow a strict WFPB diet over the vegan diet he was following or he would have another cardiac event. We should all check with our primary care provider for individual advise about our diets before embarking on such drastic changes.