I’ve always wondered how sourdough bread stands out despite its carb content. I recently started incorporating it into my diet in moderation, and it’s been much easier on my digestion compared to regular bread. I also learned in Secret Supplements that turn you into a Superhuman that pairing sourdough with supplements like berberine can help balance blood sugar, making it an even better choice.
Don't be fooled with 99% of store bought sourdough. It's better than wonder bread but you need to seek out a proper bakeshop that tends its own starter and makes the bread from scratch
@@compostdave yes the stuff in the store isn’t real sourdough.. made with vinegar and regular yeast most of the time.. must be bought from a bakery using sourdough starter or homemade
Same. I cannot eat bread anywhere else. I continue a sourdough starter originally from my mom who started it the old fashioned way at home many years ago. I am forever ruined for anyone else' bread (except my mom's). (:
@@chrisdonnell2575 no bloating and no gastrointestinal chaos. All other types of bread cause those issues for me. It digests very well. Plus, the taste and the knowledge that I'm nourishing my body and not feeding it preservatives and other garbage.
I started sourdough in July, the bread is amazing. I've noticed it seems to get a little more tangy if it sits for a few days. The first couple days are the best taste for me.
I don't have issues defeating wheat or rice, but I recently figured out it's a trigger for my eczema. I'm very much below poverty income so hit food pantries regularly. One gives a lot of good breads including sola low carb breads, Ezekiel bread, and some gluten free or artisan sourdough loafs. Eating a lot of that bread made my eczema go haywire. At first I thought it was the gluten, but I had the same response with rice. When I quit eating those breads and making sourdough instead I noticed in days a marked difference. I'm making sourdough with legumes, potato's, rice, wheat, oats, corn meal as my flour based mixed to make a complete protein. I recently made a loaf that the actual flour I did a 50/50 ratio of flour to starter and of the flour it was a 50/50 ratio of whole wheat to almonds flour. It was denser than the loaf before but had good rise. It does cut the carbs down a bit. My sourdough because of the amino acid profile I count as tempeh as far as carb tracking goes. My starter is very long fermented since I've got a 2 gallon pickle jar of the stuff. Let's just say I'm learning a lot of discard recipes. Pizza crust, flat breads, Dutch baby pancakes, crackers, cookies to name a few. Cakes, brownies, and cookies the original recipes all for flour, sugar, baking powder to make since those aside from the starter are not fermented. I made for a friend some peanut butter ones on Saturday but subbed the sugar with stevia and the flour with almond flour to make it very low carb/keto friendly. If I ferment rice or wheat they don't cause issues. Most of my ibsd trigger foods like beans, cabbage, leafy greens also I do well with if fermented. And I myself am low carb behind the affects of my hashimotos including reactive hypoglycemia. Sourdough is my friend, other breads are not. And since in the US most store bought sourdough is not truly sourdough since it's not fermented and they use citric acid for the tartness while using baking powder and baking soda for rise I won't buy it in store and avoid it at food pantries mostly. Making sourdough the way I do gives me some freedom with my low carb lifestyle.
Tom left out that when you freeze the bread first it also lowers the glycemic index. We have a bread baker in my town that only use flour from France and all their bread is sourdough with the starter is 120 years old. Tom mentioned cooling potatoes, but that works for rice and breads. I buy my bread from this baker and it allows me to enjoy eating bread that I have not been able to enjoy.
@@dondrechsler5446 may I ask if the bakery that you use does mail orders? I'm dying for some!! The Big Apple is not getting real sourdough,only bagels which are great but it's nothing like my Greek roots are eating because I don't get sick on that bread,ever sourdough or not.
@dondrechsler5446 don't let your baker oversell what he's got. The starter may have originally started 120 years ago, but as its added to, used, replaced, etc, the starter they use for their breads are days old
@@compostdave maybe but his family goes back 120 years of bakers so I give them the benefit of doubt. But you are right I doubt that there is any left from 120 years ago.
@dondrechsler5446 no, the life cycle of bacteria doesn't generally allow for it. I just didn't want you to be falling for a marketing gimmick to pay a premium for good bread
It isn’t just a European luxury. If you live in a decent sized American town, there’s probably at least one small baker using good quality local grains, and bringing them to bake with a long, slow, sourdough process. It’s worth looking and supporting them when/if you find them.
Home bread making is challenging but rewarding. If you can't find a local baker look for good quality organic flours and learn the process there are many channels teaching these processes.
Great video, one has to remember that real sourdough starts with real sourdough starter and is fermented 12-16 hours. Most commercial store bought 'sourdough bread' is simply rye bread or not fermented that long. It's simply not cost effective for large scale commercial bakeries to make this bread. Artisan bakeries however do ! Now if you make real sourdough and also freeze it for a day or more then consume it , that further helps digestion.
Very key point. Almost every sour dough bread is not fermented properly. Seems like the freshly baked one from Whole Foods may or may not be proper but I haven't gotten a straight answer from them yet.
German here. Been to Canada last summer. Sorry, the bread that you can by in a supermarket ist all awfull. I could only eat it when toasted. I craved real bread when i returned to Germany.
Your country is a socialist disaster that doesn’t even have paper, but I will give you one thing…. You’re not wrong. You guys bread and grains are extremely high quality.
Unfortunately, in some places in France, traditional bakers are hanging up their aprons and being replaced by industrialized bread. It’s quite the opposite of what is happening in the US, where more and more people are interested in sourdough bread and new bakeries are cropping up offering good traditional leavened bread.
i make my own sourdough bread where i mill my own organic wheat berries along with ancient grains. it’s delicious bread and i get my fiber with no sugar spikes.
Now I'm learning that wheat here today is hybrid. Old wheat, possibly the European wheat used, is okay because it isn't hybridized. Einkorn wheat is one wheat today that is safe to eat. It has tightly enclosed grains as compared to today's wheat. It also has more beta-carotene that helps protect from many illnesses.
Its not the gluten thats the problem, the bleaching and enrichment process is the issue. Just make your own bread using organic, unbleached, and non enriched flour..
Some store bought “sourdough loaves” are not actually fully leavened with sourdough starter but also added yeast. Yeast is on my list of mild intolerance so I try to make all my breads strictly with my sourdough starter. I want to try out some ancient grains but man they are expensive! I do mill some of my grains and use some organic all purpose flour when I’m short on time. Sourdough is worth learning how to make. Happy gut! Thanks for researching this.
Correction: quite a few people (if not the majority) who think they are gluten sensitive are in fact sensitive to fructans (complex carbohydrates), and not to gluten (protein).
Making your own sourdough bread with organic unenriched flour (flour without added iron, calcium, and folic acid) is easy. Not everyone can tolerate these additives such as those of us with the MTHFR mutated gene. Making your own French sourdough bread is satisfying and leaves your house smelling great.
If you make your own, look to buy from small farm to table organic wheat farms. I use farm2flour einkorn ancient grain flour mixed with their bread flour and my gluten intolerant wife has zero issues with it. Also a long fermentation process in the refrigerator also helps develop flavor.
Great video! I know so many people who can go to Europe and not have issues with bread. I started making sourdough in the pandemic and will likely continue now that I might have a family member with gluten issues.
Sunrise Flour Mill produces HERITAGE wheat. My family cannot tolerate wheat gluten. They can eat homemade bread and noodles from their company. Please, if you have wheat gluten problems, get the flour and make your own. It’s AMAZING!!
Also store your sourdough in the fridge and refrigerate your rice before eating it. Retrogradation happens upon refrigeration converting some of the starch to resistant starch that feeds the gut microbiome lowering the glycemic index even more.
New to sourdough, started one in July and and now can make one tasty loaf of bread. Although I'm buying flour in America as well but it's still better than store bought.
I'm from Belgium and I can tell you not all the breads are perfect in Europe. As a proof, the number of gluten intolerance/celiac diseases has heavily increased in the last decades, and according to some studies, it could be due to the use of Glyphosate. Indeed, the use of glyphosate is not forbidden everywhere in Europe (not in Belgium at least), resulting in low-quality wheat flour that can be used in bread/pasta. If you buy your bread from a supermarket, it's probably gonna be the same quality as in the US (such bread costs approximately 2 euros). Moreover, some good bakeries that want to make profit could use the same flour, but with more fermentation, which could enhance a bit the quality (less gluten), but over-consuming it could results in problems anyway (such bread costs approximately 3.5 euros). Eventually, you can also find some old-school bakeries using organic wheat flour with fermentation processes ranging from 24h to 48h, those are very high quality breads that can cost up to 10 euros for a bread.
@@r.brooks5287 it depends on what my current goals are. Usually I do weekly. I have a whole carb cycling series on my channel if you want to learn more about it 🙂
My endoscopy results were that I am not celiac but I have symptoms and my blood work showed that I am gluten sensitive. Even trace amounts trigger symptoms.
The most important thing that should be on everyone mind currently should be to invest in different sources of income that doesn't depend on the government. Especially with the current economic crisis
If you are not in the financial market space right now, you are making a huge mistake. I understand that it could be due to ignorance, but if you want to make your money work for you...prevent inflation
Thank goodness you brought this up! Truly, investing has changed my perspective on how one can succeed in life; working multiple jobs isn't the optimal way to attain financial freedom and unfortunately, we discover this later in life. Currently earn as much as 10 grand weekly and this has improved my financial life. Great piece!
@@AbelM.Quiñones Wow, congratulations on your impressive investment success! Your discipline and focus on delayed gratification is truly inspiring. I'm curious, what are some of the key factors that you consider when making investment decisions? Do you have any tips for those of us who are just starting to dip our toes into the world of investing? Thanks for sharing your story!
Here in NYC we have fresh bakeries everywhere, but this is not what most of the country is like, though even here it be great to have a boulangerie at every corner!😂😂😂
If you have celiac you should NOT eat regular sourdough. But. You can make your own gluten free sourdough starter. I do. I made my own starter from scratch with sorghum. Now I have a sorghum and a brown rice ine going. You can start one with brown rice flour too. After about a month it is ready to use in baking breads. You can use the discard sooner. But it takes about a month to fully mature enough to put in the fridge safely.
I have made sour dough bread a few times, but never was the entire loaf fermented. The recipes all called for regular white flour to be added at the time of baking. The sourdough is always used as "starter," The regular flour is only exposed to the sour dough starter for a couple hours before baking. Is that long enough for all these changes (improvements) to take place?
I get mild symptoms when I eat wheat flour,but I make my own bread from milled porridge,baking powder and coconut yogurt ,no yeast and have no reaction.
Not to mention all the additives, trash oils and preservatives. Food is practically a science project in the United States and they tell us it's all good while almost everyone is way overweight and has health issues from it.
@@janetkrem503 Not true - "Glyphosate is currently approved as an active substance in the EU until 15 December 2033 and its use is subject to certain conditions and restrictions". Thats from food.ec.europa.eu Well, also "there is currently no scientific or legal justification for a ban. This led to the renewal of approval of glyphosate in 2023." Same with cigaretes and some other stuff.
Glyphosate definitely plays a role, but gluten itself does a number on the digestive system creating micro-tears and causing leaky gut. Look to @DavidPerlmutterMD for more on this.
I think some people that can't handle bread are actually reacting to the types and strains of yeast used. The proteins and metabolites of the yeast may be stimulating an inflammatory immune response. This could be the case for beer and wine too. There are countless numbers of yeast strains. Yeasts are many and varied ubiquitous unicellular fungi. I think people are overlooking the yeast factor. if you think you have a wheat allergy get tested, or try unleavened with yeast wheat products to see if you have no problems.
Europe doesn't allow importation of our wheat because it's treated with glyphosate. Is it possible that the supposed gluten sensitivity could be related to herbicide residue??? Inquiring minds want to know.
Our Wheat has also been genetically modified to have a higher gluten content. Gluten itself is an irritant and causes damage to digestive system in addition to being a carbohydrate and as a result spikes blood sugar.
Do a small amount of light weight bearing exercise, e.g. bodyweight squats. Doesn't even really have to get you bearing hard, just enough to stimulate glut4 transporters in a major muscle group or two, before eating your carb rich meal. Very soon afterward, go for a short walk of 10 minutes (or more if you can). Your glucose will never spike above a "healthy" level and will return to baseline in half the time! The exception being if you're starting out in a super unhealthy state, in which case I would advise cutting out the majority of carbohydrate and insulin stimulating foods until you're in a better spot. In the long run, occasional small spikes in glucose are good for your hormones, immune system, etc.
I don’t have any issues with gluten, however the glucose spike that I get from bread whether it is sourdough, whole wheat or all purpose white flour means it is off the menu for me and likely never to be reintroduced.
I use organic flour, or whea,t and use the berries, I sprout them, dry and bring them into flour, after baking the bread, I freeze it, then when eating it, I toast it lightly. I do not have much of a glucose spike.
The only way to get fresh sourdough is from your own kitchen,the bacteria eat all the bad stuff when fermenting .Freeze your bread when cool then bake when required,No gut issues no blood sugar spikes
I’ve just started making my own sourdough with organic wholegrain flour, so I know exactly what goes into it. Store bought sourdough is unlikely to be slow fermented and god knows what they put into it. Mine is really sour and I’m already seeing digestive benefits.
I find it surprising that Americans have such a short demand for freshly baked bread everyday! I’m European, Portuguese and for us bread of the day is a must, a standard. We might resource to shelve bread, but it’s an exception, not the norm. Furthermore fresh baked bread is just irresistible!
Beware! Generalisations about foods are rarely true for everyone. For several years I always made sourdough but once I used a CGM I discovered that my bread spikes my blood sugar higher than anything else I regularly ate even including mashed potatoes, white rice and pasta.
Is sourdough bread a "health food" that can be consumed in unlimited quantities, or should it still be enjoyed in moderation as part of a balanced diet?
The human body is not designed to digest gluten, so I don't believe that gluten tolerance is even a thing. But of course, there are different levels of sensitivity for different individuals, and most people will barely notice anything.
You can get the same European quality of sourdough in the US, you just have to buy it from a real bakery, food co-op, or farmers market. Not chain grocers
HOW IRONIC, I JUST GOT INTO MAKING SOURDOUGH... I LOVE BREAD AND WANT TO EAT THE HEALTHIEST POSSIBLE. LOVE EZEKIEL BUT HATE THAT ITS FROZEN FOR WHO KNOWS HOW LONG AND ITS SO EXPENSIVE.... ANYTHING FERMENTED IS GREAT FOR THE GI TRACT!!!
I love sourdough bread and products! The crumb is so much idfferent compared to commercial yeast dough, the structure, testure and the flavor are muuch better in my opinion. I baked for 1 year with sourdough and recently i made a couple of doughs with commercial yeast and it doesn't even compare to sourdough. Sourdough is the way to go for me
Hmm. I have been hearing that einkorn wheat may not set off my autoimmune issues because the gluten is different. How does that play into this discussion?
Sorry man that isn’t real sourdough. Learn to make it yourself super easy. I use a recipe Ben Starr’s simple sourdough. Only ingredients are flour water and salt
7:09 dude sounding like cooled potatoes don’t add to your calories 🤦 Communicate better my friend. Your misleading advice is going out to a lot of people. The reduction in calories of resistance starch potatoes is only like 3%.
@derrickp it's fine in the sense if you eat one bit of it occasionally and the rest of your diet is good you probably won't notice any ill effects. But it's not a health food and to suggest recognising that and choosing not to consume it is an eating disorder is a bit of a wild take from the other commenter.
If you added up all of the food that pundits on UA-cam recommend eating every day -- and Tom DeLauer is just one of them --- that wold add up to way, way too much food. No way I could eat all that.
Hello, how do you achieve such biweekly returns? As a single parent i haven't been able to get my own house due to financial struggles, but my faith in God remains strong.
YES!!! That's exactly her name (Elizabeth Ann Larson) so many people have recommended highly about her and am just starting with her 😊 from Brisbane Australia🇦🇺
Hopefully Robert Kennedy junior we'll change the fact that we have c***** food on the market.We need to change some regulations so that we are not harming our bodies anymore.Unknowingly in many cases
I'm a french baker by trade, started my apprenticeship back in 84. Been in the US for 30 years. Bread here, in the US, is garbage. Sugar, oil (vegetable/soybean) dough improvers, calcium propionate, extra gluten etc etc.. are added to the dough to make it easier to process ( ie no professionals needed) extend shelf life, and keep the crust like its fresh bread for many days.... food color will be added ( caramel color, yellow food color etc..) for "wheat or rye" bread and for hamburger Buns/ hot dogs/brioche etc.... the whole system is screwed up... please read the label, flour, salt, yeast thats all you want in your bread.
If you're a baker you would know... If you're using yeast you need sugar. Lol. And most breads are not just those ingredients. Brioche for example has eggs, butter and milk. And sugar. Lol. Fearmongering with this stuff! Nothing wrong with sugar or oil. It is necessary in some things. Moderation is key.
@JaneDoeowo incorrect, look up for example, the law in France for a tradition baguette/ pain. It is actually illegal to use sugar or any type of fat etc.. And "seed" oil is not healthy to begin with.
@@Loiczzr I said butter. Not seed oils. But also moderation is key. And I said Brioche uses those things. Not a baguette. The *one* bread with the rule against other ingredients. Lol. On France there are plenty of breads with sugar. Pain au lait being a major one. There are so many breads that are made that use other ingredients besides water, flour, salt, and yeast. Yeast eats sugar. Using a small amount for it to consume isn't going to be detrimental to your health. It's fearmongering. The bread in the shelves in the US is not good quality. Agreed. But sugar and oil or butter isn't the issue. It's ultra processed and the nutrients stripped from it. Sugar and butter aren't so bad when eaten in moderation and selectively. Sugar is best from natural sources like fruits and veggies and dairy but adding it to your dough to feed the yeast I think is better than whatever you're buying in the shelves at the store. Even making your own chocolate pain au lait would be healthier.
@JaneDoeowo you said, " I should know because if using yeast then it needs sugar.. then you said sugar and oil are ok. Then say you are talking about butter...... BTW baguettes/ pain are not the exception.. but that's OK, you are right and I don't know what I'm talking about...
i hate the taste of sour dough you can have it! if all the food thats good for you tastes bad to your pallet then why eat at allllll!!!!!!! there are people that eat junk , smoke , drink and still live to 100 yr old . im tired of the 50 plus diets ive tried only to find they cause other issues . waste of time and money!!!
You make it seem like we Europeans all eat like artisan sourdough bread every day. Not so. It's just when Americans come on vacation to Europe, they are not gonna eat our shittiest bread, the one dirt poor Europeans eat every day. Because Americans on vacation are not dirt poor and can afford the high end stuff.
Everything is always good only for more of itself. What comes from something is always only more of the same thing. Strength is always good only for more strength , and weakness is always good only for more weakness. If you choose to be light neither is the worlds darkness really a problem for your light, but if you choose to darkness neither is the worlds light a solution to your darkness. If you choose to be strong neither is the worlds weakness a problem for your strength, for you can only grow from strength to strength, but if you choose to be weak, then neither is the worlds strength a solution to your weakness, and you can only go from weakness to weakness.
I’ve always wondered how sourdough bread stands out despite its carb content. I recently started incorporating it into my diet in moderation, and it’s been much easier on my digestion compared to regular bread. I also learned in Secret Supplements that turn you into a Superhuman that pairing sourdough with supplements like berberine can help balance blood sugar, making it an even better choice.
What’s your blood glucose spike to after eating the bread?
Don't be fooled with 99% of store bought sourdough. It's better than wonder bread but you need to seek out a proper bakeshop that tends its own starter and makes the bread from scratch
@@compostdave yes the stuff in the store isn’t real sourdough.. made with vinegar and regular yeast most of the time.. must be bought from a bakery using sourdough starter or homemade
Its almost like carbs dont do anything harmful.
@ yeah that wouldn’t be correct.
I make my own sourdough, and I will never eat any other type of bread. The difference in how my body reacts is astounding.
Same. I cannot eat bread anywhere else. I continue a sourdough starter originally from my mom who started it the old fashioned way at home many years ago. I am forever ruined for anyone else' bread (except my mom's). (:
I might try making it myself what benefits do you find??
@@chrisdonnell2575 no bloating and no gastrointestinal chaos. All other types of bread cause those issues for me. It digests very well. Plus, the taste and the knowledge that I'm nourishing my body and not feeding it preservatives and other garbage.
I started sourdough in July, the bread is amazing. I've noticed it seems to get a little more tangy if it sits for a few days. The first couple days are the best taste for me.
Same. I don't think the majority of people really understand how different homemade sourdough bread actually is.
I don't have issues defeating wheat or rice, but I recently figured out it's a trigger for my eczema.
I'm very much below poverty income so hit food pantries regularly. One gives a lot of good breads including sola low carb breads, Ezekiel bread, and some gluten free or artisan sourdough loafs.
Eating a lot of that bread made my eczema go haywire. At first I thought it was the gluten, but I had the same response with rice. When I quit eating those breads and making sourdough instead I noticed in days a marked difference. I'm making sourdough with legumes, potato's, rice, wheat, oats, corn meal as my flour based mixed to make a complete protein. I recently made a loaf that the actual flour I did a 50/50 ratio of flour to starter and of the flour it was a 50/50 ratio of whole wheat to almonds flour.
It was denser than the loaf before but had good rise. It does cut the carbs down a bit.
My sourdough because of the amino acid profile I count as tempeh as far as carb tracking goes.
My starter is very long fermented since I've got a 2 gallon pickle jar of the stuff. Let's just say I'm learning a lot of discard recipes. Pizza crust, flat breads, Dutch baby pancakes, crackers, cookies to name a few. Cakes, brownies, and cookies the original recipes all for flour, sugar, baking powder to make since those aside from the starter are not fermented. I made for a friend some peanut butter ones on Saturday but subbed the sugar with stevia and the flour with almond flour to make it very low carb/keto friendly.
If I ferment rice or wheat they don't cause issues. Most of my ibsd trigger foods like beans, cabbage, leafy greens also I do well with if fermented.
And I myself am low carb behind the affects of my hashimotos including reactive hypoglycemia. Sourdough is my friend, other breads are not. And since in the US most store bought sourdough is not truly sourdough since it's not fermented and they use citric acid for the tartness while using baking powder and baking soda for rise I won't buy it in store and avoid it at food pantries mostly.
Making sourdough the way I do gives me some freedom with my low carb lifestyle.
Tom left out that when you freeze the bread first it also lowers the glycemic index. We have a bread baker in my town that only use flour from France and all their bread is sourdough with the starter is 120 years old. Tom mentioned cooling potatoes, but that works for rice and breads. I buy my bread from this baker and it allows me to enjoy eating bread that I have not been able to enjoy.
@@dondrechsler5446 may I ask if the bakery that you use does mail orders? I'm dying for some!!
The Big Apple is not getting real sourdough,only bagels which are great but it's nothing like my Greek roots are eating because I don't get sick on that bread,ever sourdough or not.
@dondrechsler5446 don't let your baker oversell what he's got. The starter may have originally started 120 years ago, but as its added to, used, replaced, etc, the starter they use for their breads are days old
@@compostdave maybe but his family goes back 120 years of bakers so I give them the benefit of doubt. But you are right I doubt that there is any left from 120 years ago.
@dondrechsler5446 no, the life cycle of bacteria doesn't generally allow for it. I just didn't want you to be falling for a marketing gimmick to pay a premium for good bread
@@compostdave it’s just healthy good tasting bread. Better than the junk they call bread in the grocery stores.
It isn’t just a European luxury. If you live in a decent sized American town, there’s probably at least one small baker using good quality local grains, and bringing them to bake with a long, slow, sourdough process. It’s worth looking and supporting them when/if you find them.
My wife was making it… it’s not easy / lots of work goes into it❤
Home bread making is challenging but rewarding. If you can't find a local baker look for good quality organic flours and learn the process there are many channels teaching these processes.
many green markets have bakers with fresh baked healthy bread
Great video, one has to remember that real sourdough starts with real sourdough starter and is fermented 12-16 hours. Most commercial store bought 'sourdough bread' is simply rye bread or not fermented that long. It's simply not cost effective for large scale commercial bakeries to make this bread. Artisan bakeries however do ! Now if you make real sourdough and also freeze it for a day or more then consume it , that further helps digestion.
Very key point. Almost every sour dough bread is not fermented properly. Seems like the freshly baked one from Whole Foods may or may not be proper but I haven't gotten a straight answer from them yet.
This is the issue, actually getting a decent sour dough bread
I have taken up the task for making my own from sourdough starter. It's both fun and healthy.
German here. Been to Canada last summer. Sorry, the bread that you can by in a supermarket ist all awfull. I could only eat it when toasted. I craved real bread when i returned to Germany.
Your country is a socialist disaster that doesn’t even have paper, but I will give you one thing…. You’re not wrong. You guys bread and grains are extremely high quality.
@@startthebengineoh harsh very harsh but absolutely true!
The concept of health in "The 23 Former Doctor Truths" book completely explains this. I wish I read it sooner.
Unfortunately, in some places in France, traditional bakers are hanging up their aprons and being replaced by industrialized bread. It’s quite the opposite of what is happening in the US, where more and more people are interested in sourdough bread and new bakeries are cropping up offering good traditional leavened bread.
i make my own sourdough bread where i mill my own organic wheat berries along with ancient grains. it’s delicious bread and i get my fiber with no sugar spikes.
Now I'm learning that wheat here today is hybrid. Old wheat, possibly the European wheat used, is okay because it isn't hybridized. Einkorn wheat is one wheat today that is safe to eat. It has tightly enclosed grains as compared to today's wheat. It also has more beta-carotene that helps protect from many illnesses.
Europe wheat is also hybridized. Europe also imports a lot of wheat from the US.
Its not the gluten thats the problem, the bleaching and enrichment process is the issue. Just make your own bread using organic, unbleached, and non enriched flour..
Its definitely the gluten for me. I took pure gluten to test it and had the same reaction.
I would suggest using organic einkorn wheat. It's wheat genetics from 10k years ago before all the massive breeding has happened.
Yes, einkorn's gluten has a different structure that's easier to digest
Some store bought “sourdough loaves” are not actually fully leavened with sourdough starter but also added yeast. Yeast is on my list of mild intolerance so I try to make all my breads strictly with my sourdough starter. I want to try out some ancient grains but man they are expensive! I do mill some of my grains and use some organic all purpose flour when I’m short on time. Sourdough is worth learning how to make. Happy gut! Thanks for researching this.
Just got some sourdough starter from my sister. Can’t wait to try to make some bread!
Correction: quite a few people (if not the majority) who think they are gluten sensitive are in fact sensitive to fructans (complex carbohydrates), and not to gluten (protein).
Making your own sourdough bread with organic unenriched flour (flour without added iron, calcium, and folic acid) is easy. Not everyone can tolerate these additives such as those of us with the MTHFR mutated gene. Making your own French sourdough bread is satisfying and leaves your house smelling great.
If you make your own, look to buy from small farm to table organic wheat farms. I use farm2flour einkorn ancient grain flour mixed with their bread flour and my gluten intolerant wife has zero issues with it. Also a long fermentation process in the refrigerator also helps develop flavor.
RFK, Jr is going to address the sh*t food in the US. THANK GOD!
MAGA🇺🇸✊🏿
lol okayyyy
Possibly
I hope so. Something needs to be done. 🙏
Great video! I know so many people who can go to Europe and not have issues with bread. I started making sourdough in the pandemic and will likely continue now that I might have a family member with gluten issues.
Sunrise Flour Mill produces HERITAGE wheat. My family cannot tolerate wheat gluten. They can eat homemade bread and noodles from their company. Please, if you have wheat gluten problems, get the flour and make your own. It’s AMAZING!!
I have my sourdough starter for over 2 years now. I use to make my own bread and pizza. Long fermentation does wonders to the dough .
Great information! I love sourdough although I rarely eat bread these days. You can also make it fresh yourself.
I eat sourdough bread baked by a healthy bakery.I don't get bloated at all
Also store your sourdough in the fridge and refrigerate your rice before eating it. Retrogradation happens upon refrigeration converting some of the starch to resistant starch that feeds the gut microbiome lowering the glycemic index even more.
New to sourdough, started one in July and and now can make one tasty loaf of bread. Although I'm buying flour in America as well but it's still better than store bought.
I fortify my sourdough bread with lupin flour nutritional yeast and olive oil...
I'm from Belgium and I can tell you not all the breads are perfect in Europe. As a proof, the number of gluten intolerance/celiac diseases has heavily increased in the last decades, and according to some studies, it could be due to the use of Glyphosate. Indeed, the use of glyphosate is not forbidden everywhere in Europe (not in Belgium at least), resulting in low-quality wheat flour that can be used in bread/pasta. If you buy your bread from a supermarket, it's probably gonna be the same quality as in the US (such bread costs approximately 2 euros). Moreover, some good bakeries that want to make profit could use the same flour, but with more fermentation, which could enhance a bit the quality (less gluten), but over-consuming it could results in problems anyway (such bread costs approximately 3.5 euros). Eventually, you can also find some old-school bakeries using organic wheat flour with fermentation processes ranging from 24h to 48h, those are very high quality breads that can cost up to 10 euros for a bread.
It is the glyphosate.
The use of glyphosfate is to dry the wheat faster....
@@Loiczzrit’s used to kill it all at the same time for harvest.
Even those places in Europe that don’t use glyphosate. They still import crops that have been sprayed with it.
I thought I was the only one who lifts up his shirt while looking at food, glad to see I’m not alone.
I’m obsessed with sourdough. I carb cycle with it and it’s amazing ❤❤
How long are your cycles?
@@r.brooks5287 it depends on what my current goals are. Usually I do weekly. I have a whole carb cycling series on my channel if you want to learn more about it 🙂
My endoscopy results were that I am not celiac but I have symptoms and my blood work showed that I am gluten sensitive. Even trace amounts trigger symptoms.
Great content as always ! What is your take on the new ‘healthy’ breads - Patcha and Hero ? TIA🙏🏼
The most important thing that should be on everyone mind currently should be to invest in different sources of income that doesn't depend on the government. Especially with the current economic crisis
The Rich Get Richer by Trading, While the Poor Rely on 9-to-5 Jobs and Government Promises"
If you are not in the financial market space right now, you are making a huge mistake. I understand that it could be due to ignorance, but if you want to make your money work for you...prevent inflation
Thank goodness you brought this up! Truly, investing has changed my perspective on how one can succeed in life; working multiple jobs isn't the optimal way to attain financial freedom and unfortunately, we discover this later in life. Currently earn as much as 10 grand weekly and this has improved my financial life. Great piece!
@@AbelM.Quiñones
Wow, congratulations on your impressive investment success! Your discipline and focus on delayed gratification is truly inspiring. I'm curious, what are some of the key factors that you consider when making investment decisions? Do you have any tips for those of us who are just starting to dip our toes into the world of investing? Thanks for sharing your story!
Things you can invest In
Real estate
Stock Crypto
Bonds
Bitcoin
Here in NYC we have fresh bakeries everywhere, but this is not what most of the country is like, though even here it be great to have a boulangerie at every corner!😂😂😂
What about pre-ferments? Does that achieve the same benefits as sourdough?
Do a video on pasta from Itaky-Decwcco vs US Pasta. Slow drying process better digestion
If you have celiac you should NOT eat regular sourdough. But. You can make your own gluten free sourdough starter. I do. I made my own starter from scratch with sorghum. Now I have a sorghum and a brown rice ine going. You can start one with brown rice flour too. After about a month it is ready to use in baking breads. You can use the discard sooner. But it takes about a month to fully mature enough to put in the fridge safely.
I have made sour dough bread a few times, but never was the entire loaf fermented. The recipes all called for regular white flour to be added at the time of baking. The sourdough is always used as "starter," The regular flour is only exposed to the sour dough starter for a couple hours before baking. Is that long enough for all these changes (improvements) to take place?
Toast it put on good butter 🧈
Fabulous
I get mild symptoms when I eat wheat flour,but I make my own bread from milled porridge,baking powder and coconut yogurt ,no yeast and have no reaction.
Its the Glyphosate sprayed on the wheat that causes the gut problems.
Mainly in the US as it's banned in many countries!
Not to mention all the additives, trash oils and preservatives. Food is practically a science project in the United States and they tell us it's all good while almost everyone is way overweight and has health issues from it.
Hoping rfk can help
@@janetkrem503 Not true - "Glyphosate is currently approved as an active substance in the EU until 15 December 2033 and its use is subject to certain conditions and restrictions". Thats from food.ec.europa.eu
Well, also "there is currently no scientific or legal justification for a ban. This led to the renewal of approval of glyphosate in 2023."
Same with cigaretes and some other stuff.
Glyphosate definitely plays a role, but gluten itself does a number on the digestive system creating micro-tears and causing leaky gut. Look to @DavidPerlmutterMD for more on this.
Make your own Sourdough bread!! 😊
Hi. I was wondering what your opinion is about einkorn flour. I'm seeing more and more people promoting it for keto. But it is a grain
Maybe once you have fixed any metabolic issues and are on maintenance
Dr Berg reccomends einkorn flour😊
Ty❤
I think some people that can't handle bread are actually reacting to the types and strains of yeast used. The proteins and metabolites of the yeast may be stimulating an inflammatory immune response. This could be the case for beer and wine too. There are countless numbers of yeast strains. Yeasts are many and varied ubiquitous unicellular fungi. I think people are overlooking the yeast factor. if you think you have a wheat allergy get tested, or try unleavened with yeast wheat products to see if you have no problems.
Europe doesn't allow importation of our wheat because it's treated with glyphosate. Is it possible that the supposed gluten sensitivity could be related to herbicide residue??? Inquiring minds want to know.
I’ve always thought it could be glyphosate reaction.
I also eat only pasta made in Italy.
@@Mspeahoe Me too.
Our Wheat has also been genetically modified to have a higher gluten content. Gluten itself is an irritant and causes damage to digestive system in addition to being a carbohydrate and as a result spikes blood sugar.
@@Mspeahoecan you please give the brand or do you get your pasta from a market that makes it in house pasta?
It still spikes blood sugar.
Do a small amount of light weight bearing exercise, e.g. bodyweight squats. Doesn't even really have to get you bearing hard, just enough to stimulate glut4 transporters in a major muscle group or two, before eating your carb rich meal. Very soon afterward, go for a short walk of 10 minutes (or more if you can). Your glucose will never spike above a "healthy" level and will return to baseline in half the time! The exception being if you're starting out in a super unhealthy state, in which case I would advise cutting out the majority of carbohydrate and insulin stimulating foods until you're in a better spot. In the long run, occasional small spikes in glucose are good for your hormones, immune system, etc.
China refuses US wheat sometimes.
Enter RFK Jr.
I don’t have any issues with gluten, however the glucose spike that I get from bread whether it is sourdough, whole wheat or all purpose white flour means it is off the menu for me and likely never to be reintroduced.
Same here.
I don't know why I am still subscribed to this channel 😂
Like satan temping the diabetic constantly with carb cheats. Dangerous game.
@@Capt-Bryan He needs to make 2 videos/day to please his sponsors. Our health doesn't matter.
@ I do like his explanations of nutritional scientific papers though - he does a good job of translating scientific literature into plain language.
I use organic flour, or whea,t and use the berries, I sprout them, dry and bring them into flour, after baking the bread, I freeze it, then when eating it, I toast it lightly. I do not have much of a glucose spike.
I'm tired of people demonising carbs. Refined carbs are bad, sure. But complex carbs are great.
The only way to get fresh sourdough is from your own kitchen,the bacteria eat all the bad stuff when fermenting .Freeze your bread when cool then bake when required,No gut issues no blood sugar spikes
Dr berg reccomend Ezekiel Bread over sourdough.
I’ve just started making my own sourdough with organic wholegrain flour, so I know exactly what goes into it. Store bought sourdough is unlikely to be slow fermented and god knows what they put into it. Mine is really sour and I’m already seeing digestive benefits.
Spaghetti Sauce from Italy is Tomatoes and Spices no chemical soup, spaghetti is Duram wheat nothing else.
Look into Jovial Einkorn Flour from from Italy.
I find it surprising that Americans have such a short demand for freshly baked bread everyday! I’m European, Portuguese and for us bread of the day is a must, a standard. We might resource to shelve bread, but it’s an exception, not the norm. Furthermore fresh baked bread is just irresistible!
Are you alergic to gluten or glyphosate?
Glyphosate doesn’t need an allergy it’s a toxic chemical to kill weeds. It causes cancer.
Beware! Generalisations about foods are rarely true for everyone. For several years I always made sourdough but once I used a CGM I discovered that my bread spikes my blood sugar higher than anything else I regularly ate even including mashed potatoes, white rice and pasta.
Does fermentation remove the glyphosates?
No
Is sourdough bread a "health food" that can be consumed in unlimited quantities, or should it still be enjoyed in moderation as part of a balanced diet?
@MENS_Healthy Oh! Very useful information. Do you have a specific process for how people who want to start testing should do so?
@MENS_Healthy Oh Love you and big tks. I'm trying now. Best wish.
Scoffing fresh baked bread isn't that innocent! 😆I appreciate the values being put across though.
I get my sour dough from Tom Papa.
Real breads are supposed to be fermented, and that way should also be more nutritious
So does the same apply with fermented milk like Kefir? ie less sugar in it?
I do think it's the glyphosate, which isn't allowed in Europe that has a lot to do with it.
The human body is not designed to digest gluten, so I don't believe that gluten tolerance is even a thing. But of course, there are different levels of sensitivity for different individuals, and most people will barely notice anything.
You can get the same European quality of sourdough in the US, you just have to buy it from a real bakery, food co-op, or farmers market. Not chain grocers
HOW IRONIC, I JUST GOT INTO MAKING SOURDOUGH... I LOVE BREAD AND WANT TO EAT THE HEALTHIEST POSSIBLE. LOVE EZEKIEL BUT HATE THAT ITS FROZEN FOR WHO KNOWS HOW LONG AND ITS SO EXPENSIVE.... ANYTHING FERMENTED IS GREAT FOR THE GI TRACT!!!
I love sourdough bread and products! The crumb is so much idfferent compared to commercial yeast dough, the structure, testure and the flavor are muuch better in my opinion.
I baked for 1 year with sourdough and recently i made a couple of doughs with commercial yeast and it doesn't even compare to sourdough. Sourdough is the way to go for me
It's not healthy. It's just better than ordinary bread.
Tell me please if I can have my beloved sourdough!
Gut microbiota is a factor.
Organic bread and sour dough bother me the least as far as bread concerned.
I heard that freezing bread is better for us, seemingly beyond avoiding mould, but I dunno why -- anyone?
Because carbs are not unhealthy.
I make my own bread with coconut flour
Yup. Quantity over quality..... and ti shows in numerous ways.
Store 🍞 in da fweeza, toast it upon consumption
Yeahhh I have hashimoto's I can't fuck around with bread of any variety.
Hmm. I have been hearing that einkorn wheat may not set off my autoimmune issues because the gluten is different. How does that play into this discussion?
Put a glucose monitor and you will see it’s bread
I always get Publix fresh baked sour dough. It's like crack to me. Toasted with butter and raw honey ..mmmm Gave me a reason to eat more.
It's delicious, but not real sourdough. They use yeast in it, instead of sourdough starter.
Just eat Kerry gold butter. Skip the harmful bread.
Sorry man that isn’t real sourdough. Learn to make it yourself super easy. I use a recipe Ben Starr’s simple sourdough. Only ingredients are flour water and salt
is it so healthy for us though?
The Saladino channel 😂
7:09 dude sounding like cooled potatoes don’t add to your calories 🤦 Communicate better my friend. Your misleading advice is going out to a lot of people. The reduction in calories of resistance starch potatoes is only like 3%.
Let's not mistake much less unhealthy for healthy.
Indeed, whole wheat (glyphosate free) bread is the only really healthy bread. Whole wheat sourdough is even better.
Let's not mistake your comment for not being eating disorder talking
@marketingbureau not eating bread is an eating disorder now? Lol ok.
@@paulc5389not eating bread is a choice and may be best for you. But sourdough in moderation for most people is perfectly fine.
@derrickp it's fine in the sense if you eat one bit of it occasionally and the rest of your diet is good you probably won't notice any ill effects. But it's not a health food and to suggest recognising that and choosing not to consume it is an eating disorder is a bit of a wild take from the other commenter.
It's not healthy in any way, at all, it's just less bad than the things that are worse.
If you added up all of the food that pundits on UA-cam recommend eating every day -- and Tom DeLauer is just one of them --- that wold add up to way, way too much food. No way I could eat all that.
You say a whole lot without saying a whole lot.
$75k biweekly changed my mindset and behavior, my goals, my family and I've to say this video has inspired me a lot!!!!
Hello, how do you achieve such biweekly returns? As a single parent i haven't been able to get my own house due to financial struggles, but my faith in God remains strong.
Excuse me for real?,how is that
possible I have struggling
financially, how was that possible?
Thanks to my co-worker whom God used to give a great opportunity of crossing paths with 'Mrs ELIZABETH ANN LARSON'.
YES!!! That's exactly her name (Elizabeth Ann Larson) so many people have recommended highly about her and am just starting with her 😊 from Brisbane Australia🇦🇺
I have heard a lot of wonderful things about Elizabeth Ann on the news but didn't believe it until now. I'm definitely trying her out
Hopefully Robert Kennedy junior we'll change the fact that we have c***** food on the market.We need to change some regulations so that we are not harming our bodies anymore.Unknowingly in many cases
You can ferment anything you want besides bread.
I just can not fathom how bad food must be in America of you think European food is healthy.
I'm a french baker by trade, started my apprenticeship back in 84. Been in the US for 30 years. Bread here, in the US, is garbage. Sugar, oil (vegetable/soybean) dough improvers, calcium propionate, extra gluten etc etc.. are added to the dough to make it easier to process ( ie no professionals needed) extend shelf life, and keep the crust like its fresh bread for many days.... food color will be added ( caramel color, yellow food color etc..) for "wheat or rye" bread and for hamburger Buns/ hot dogs/brioche etc.... the whole system is screwed up... please read the label, flour, salt, yeast thats all you want in your bread.
If you're a baker you would know... If you're using yeast you need sugar. Lol. And most breads are not just those ingredients. Brioche for example has eggs, butter and milk. And sugar. Lol. Fearmongering with this stuff! Nothing wrong with sugar or oil. It is necessary in some things. Moderation is key.
@JaneDoeowo incorrect, look up for example, the law in France for a tradition baguette/ pain. It is actually illegal to use sugar or any type of fat etc..
And "seed" oil is not healthy to begin with.
@@Loiczzr I said butter. Not seed oils. But also moderation is key. And I said Brioche uses those things. Not a baguette. The *one* bread with the rule against other ingredients. Lol. On France there are plenty of breads with sugar. Pain au lait being a major one. There are so many breads that are made that use other ingredients besides water, flour, salt, and yeast. Yeast eats sugar. Using a small amount for it to consume isn't going to be detrimental to your health. It's fearmongering. The bread in the shelves in the US is not good quality. Agreed. But sugar and oil or butter isn't the issue. It's ultra processed and the nutrients stripped from it. Sugar and butter aren't so bad when eaten in moderation and selectively. Sugar is best from natural sources like fruits and veggies and dairy but adding it to your dough to feed the yeast I think is better than whatever you're buying in the shelves at the store. Even making your own chocolate pain au lait would be healthier.
@JaneDoeowo you said, " I should know because if using yeast then it needs sugar.. then you said sugar and oil are ok. Then say you are talking about butter...... BTW baguettes/ pain are not the exception.. but that's OK, you are right and I don't know what I'm talking about...
i hate the taste of sour dough you can have it! if all the food thats good for you tastes bad to your pallet then why eat at allllll!!!!!!! there are people that eat junk , smoke , drink and still live to 100 yr old . im tired of the 50 plus diets ive tried only to find they cause other issues . waste of time and money!!!
American bread allegedly uses hair from China
Your thumbnails are looking for extra clicks 😂
You make it seem like we Europeans all eat like artisan sourdough bread every day. Not so. It's just when Americans come on vacation to Europe, they are not gonna eat our shittiest bread, the one dirt poor Europeans eat every day. Because Americans on vacation are not dirt poor and can afford the high end stuff.
Everything is always good only for more of itself. What comes from something is always only more of the same thing. Strength is always good only for more strength , and weakness is always good only for more weakness. If you choose to be light neither is the worlds darkness really a problem for your light, but if you choose to darkness neither is the worlds light a solution to your darkness. If you choose to be strong neither is the worlds weakness a problem for your strength, for you can only grow from strength to strength, but if you choose to be weak, then neither is the worlds strength a solution to your weakness, and you can only go from weakness to weakness.
Your voice has changed slightly.