Dear Dr Patrick; I would like to thank you for educating us in nutrition - people like you are our beacon of hope in these "interesting" times. Once again thank you, you have my deep respect and gratitude.
Rhonda you are so wonderful in more ways than I can count. Excited to make this. Thank you so much for all your work. My boyfriend and myself are huge fans. You have helped us be more healthy. Best wishes!!!
I'm from Ireland. It's nice to see our famous Kerrygold butter used here. Our cattle roam free in the fields and are grassfeed. Will try this recipe today. Thank you.
I made this today. I changed it a little - it was delicious and I'll make it again because it's so low carb. I used 3-4Tbsp raw honey in place of one egg. Then in the topping I used just 2 tsp. of stevia instead of 4 tsp. I added 8 drops of organic lemon essential oil to the batter instead of lemon zest since the I didn't use organic lemons. I baked the whole thing for 7 extra minutes. It firmed up nicely when it cooled. Yum! I put coconut cream on top (I whipped a can of this in the vita mix with vanilla and stevia - then It stays in the frig to keep cold). Thanks for putting out this healthy recipe.
Tx Peyton, look like a good tip, esp if want MCTs and experimenting with a ketogenetic diet. Not really interested in sweets / carbo's ... so kept the eggs threw the extra egg whites into the "Coconut Cream Meringue" ... still need to dress up ... so zested lemons on top with zester. 70 Going On 100
FoundMyFitness Please, please, please, please do it and make a little segment for very active men who need to recover quickly from High intensity training. THANK YOU FOR YOUR AMAZING WORK
If animal protein was that bad do you really think someone as informed as Dr. Rhonda Patrick would recommend it? Hello? Of course, everything in excess is bad, and a lot of meat is highly processed but eating a healthy's cow steak for lunch and some poultry for dinner won't have direct negative effects. Don't believe everything you read, common sense sometimes helps.
This is the first dessert I've made with just using stevia for the sweetener, and it tastes much better than I thought. The first two times I made this I added honey but the next 2 times just stevia - I was surprised how good it really is. The lemon masks any negative flavor from the stevia. I've been told that Brazilian stevia is more natural and tastes better (can't really tell). I didn't cook the filling first - just used the vita mix, quicker.
Oh Rhonda! I got sucked into this video because the preview was showing a bottle that looked like Bailey's Irish Cream!!! Turned out to be a bottle of olive oil! ;-)
There are a few moments durring these kinds of videos where I get the same feeling when I was watching big bang theory with Mayim Bialik's character Amy and her enthusiasm helping Sheldon with his fun with flags video series. That enthusiasm is a hallmark sign I found a knowledgeable video. That said, let's try this tart!
There are so many people in the comments sayings cholesterol and saturated fats are unhealthy, please do some research. There are even video on this channel explaining the opposite.
When I watch your videos I learn so much and I find it so interesting but I have such a hard time absorbing the information. Any thoughts on how to retain all this information? Books?? Lectures??
Just made this! It is delicious. Thank you. From your #1 fan. Does anyone know the breakdown of macros per serving? I’m counting carbs and calories right now in my diet.
I always knew citric acid was something good! Eating fruits high in citric acid always feels very beneficial to me. But I've never heard any science around citric acid before. Please, could you talk about citric acid in more depth (or is there already a video on this I have missed?) -- And, btw, what about synthetic citric acid, which is added to a lot of foods and which can be cheaply bought in powder form?
I wish she would do a video on citrate, also. I found this abstract really interesting: www.ncbi.nlm.nih.gov/pubmed/15643280 Citrate provides protection against oxalate and calcium oxalate crystal induced oxidative damage to renal epithelium. Byer K1, Khan SR. Abstract PURPOSE: Oxalate and calcium oxalate (CaOx) crystals are injurious to renal epithelial cells. The injury is caused by the production of reactive oxygen species (ROS). Citrate is a well-known inhibitor of CaOx crystallization and as such it is one of the major therapeutic agents prescribed. Since citrate increases cellular reduced nicotinamide adenine dinucleotide phosphate and glutathione (GSH), we hypothesized that exogenously administered citrate should act as an antioxidant and protect cells from oxalate induced injury. MATERIALS AND METHODS: We exposed LLC-PK1 and MDCK cells to 500 microM/ml oxalate or 150 mug/cm calcium oxalate crystals for 30, 60 and 180 minutes with or without 3 mg/ml citrate in the medium. We determined cell viability by lactate dehydrogenase release and trypan blue exclusion, ROS involvement by changes in hydrogen peroxide and GSH, and lipid peroxidation by quantifying 8-isoprostane. RESULTS: The presence of citrate was associated with significant decrease in lactate dehydrogenase release (p
How yummy! Lemon Tart. Thank you so much ! 😎👍 (by the way, if you ever travel to Macau, they have the BEST egg tarts, absolutely worth trying) I've been to 55 countries, it's amazing to see how other cultures eat so much better than the U.S.
Thanks for the recipe and all your knowledge of the chemicals from the food for our body and brain!! BLESSINGS!! (I would use Date syrup in place of the Stevia)
The cool thing about what you do is to explain the science behind the foods as they affect our bodies. Your unique in this regard and it has a powerful motivating effect. One of the issue most of us have is what is in the food we eat and how does our body use it. Your filling that void in a spectacular fashion. I Looooove it:) Thanks
@@kellykoistinen1934 That's the point. Smoke point indicates the smoke point. The point where your oil begins to smoke. Smoke is a gas. Unlike oil it can enter your lungs. Because reasons you don't want smoke in your lungs. Thus, smoke point matters.
Technically, while the recipe called for "stevia", Rhonda's actual ingredient, Stevita, is mainly erythritol mixed with stevia in the ratio giving 4x the sweetness of sugar. Thus, the 5 tsp amount of "stevia" (actually Stevita) equates to 100 ml (roughly .4 oz) of regular table sugar. Oh, and I wouldn't substitute that for honey or anything containing sucrose and fructose at all. That sounds like a very bad idea, and completely destroys the purpose of this otherwise healthy treat.
@@lilybaytoday Dates are high in sucrose. They're good for baking because sucrose is sticky. Most fruits don't contain as much sucrose. Most people don't need the energy nor benefit from the blood sugar. If you want the texture of sucrose in a low glycemic recipe buy allulose. It's 90% the same thing. Dates do contain vitamins and minerals, but they're not essential to your health. The same nutrients can be acquired more readily from other sources.
@@___xyz___ What would be your ideal sweetener for this recipe? I personally do not enjoy the taste of stevia. Thank you so much for taking the time to answer my question.
Rhonda. Can you please tell me what you think about the studies that I believe have shown stevia having negative impacts on gut bacteria? Have you looked into these studies, or claims?
When you set the lemon filling pot aside I had the sudden urge to ask if I could lick it. Being the 5th out of 10 kids I didn't get to look out the pants very often but this looks delicious.
Love the recipe and info. Well I love lemons anyway so was an easy sell xD I've gone low-carb and started making a lot of changes, thanks to seeing you on Rogan and now following your chan. Lots of great and interesting topics on all aspects of health and appreciate your dedication to the science behind everything!
Hi Rhonda, I would love to hear your thoughts on artificial/natural alternatives to sugar such as the stevia you used. I have a product i use to sweeten drinks called NuStevia which is apparently derived from a plant. Thanks!
Great touch. I don't think Dr Rhonda has a big background in cooking which I just decided based on the way she cuts veggies in her other vids haha. Little additions like yours would keep it healthy and make it extra tasty.
I'd like to try adding some salt to that base mixture. The filling might require more sweetener to counter the salty flavour of the base, this could be a bad thing?
Is information on a study of the difference between infa red and dry heat sauna's? I would like to know how to get these same benafits from my portable infa red sauna.
Hello Dr. Patrick, First of all, thanks for all the great information. As an Kinesiology student, and a fitness trainer, I always want what is best for my brain/cognition. I've noticed the brain/nootropic supplement industry is growing with such supplements as CDP Choline, PS100, L-theanine, racetam family. Can you please give your thoughts or a video on it? Thanks
+ProPaleo Wondering the same too as I don't care for the taste of stevia. Tastes like licorice to me which I've never cared for... Is there something we can substitute for the stevia?
Dr. Rhonda, what type of effects do artificial sweeteners have on dopamine release in the brain? I'm currently looking to repairing my dopamine receptors but I feel that all types of sweeteners will inhibit that repair.
miwatson007 Still waiting for someone to point out the blenders were switched mid-way through... the container for the blendtec that was needed wasn't ready, so we had to switch to the vitamix mid-way through the video.
I used to suffer from acid reflux and I now eat all the lemons I can get my hands on. I found that eating a ton of greens per day completely eliminated my acid reflux so that I can eat acidic foods completely without worry.
Hey Dr. Rhonda I'm 24 years old should I take fish oil I just met a nurse and they told me not to take fish oil because I don't need it because of my age?
So tired of all the bro-science on UA-cam....you are a shining beacon of real information above the mountains of dung.
LOL!
I like this format. Healthy recipe with a bit of biochemistry background at the end.
Dear Dr Patrick; I would like to thank you for educating us in nutrition - people like you are our beacon of hope in these "interesting" times. Once again thank you, you have my deep respect and gratitude.
Rhonda you are so wonderful in more ways than I can count. Excited to make this. Thank you so much for all your work. My boyfriend and myself are huge fans. You have helped us be more healthy. Best wishes!!!
I'm from Ireland. It's nice to see our famous Kerrygold butter used here. Our cattle roam free in the fields and are grassfeed. Will try this recipe today. Thank you.
and then they are killed and their dead bodies are cut up and fed to people who like to pretend they were free and had a good life
I made this today. I changed it a little - it was delicious and I'll make it again because it's so low carb. I used 3-4Tbsp raw honey in place of one egg. Then in the topping I used just 2 tsp. of stevia instead of 4 tsp. I added 8 drops of organic lemon essential oil to the batter instead of lemon zest since the I didn't use organic lemons. I baked the whole thing for 7 extra minutes. It firmed up nicely when it cooled. Yum! I put coconut cream on top (I whipped a can of this in the vita mix with vanilla and stevia - then It stays in the frig to keep cold). Thanks for putting out this healthy recipe.
Tx Peyton, look like a good tip, esp if want MCTs and experimenting with a ketogenetic diet. Not really interested in sweets / carbo's ... so kept the eggs threw the extra egg whites into the "Coconut Cream Meringue" ... still need to dress up ... so zested lemons on top with zester.
70 Going On 100
So I want an honest opinion here - how did your tart turn out if you used just stevia?
OOF! Lots of veg. & carbs (honey)
Can you do more dessert recipe videos rhonda? Or more recipe videos in general. It's nice to see dessert done as healthily as possible
do a video on the supplements you take or recommend PLzzzz.
Alex Contreras Will do (eventually)
FoundMyFitness Please, please, please, please do it and make a little segment for very active men who need to recover quickly from High intensity training.
THANK YOU FOR YOUR AMAZING WORK
Alex Contreras yes her mind is sharp as fuck lol
If animal protein was that bad do you really think someone as informed as Dr. Rhonda Patrick would recommend it? Hello? Of course, everything in excess is bad, and a lot of meat is highly processed but eating a healthy's cow steak for lunch and some poultry for dinner won't have direct negative effects. Don't believe everything you read, common sense sometimes helps.
Still would love a full daily supplement video
Dr. Rhonda Patrick this is wonderful! I love the science behind the different ingredients. Please more videos like this!
This is the first dessert I've made with just using stevia for the sweetener, and it tastes much better than I thought. The first two times I made this I added honey but the next 2 times just stevia - I was surprised how good it really is. The lemon masks any negative flavor from the stevia. I've been told that Brazilian stevia is more natural and tastes better (can't really tell). I didn't cook the filling first - just used the vita mix, quicker.
This is so delicious! We made it as-is and loved it. Thanks for the great recipe and the fun facts about the ingredients!
Hi Doctor, is there a difference between the cooked lemon and raw lemon when it comes to its beneficial properties? Thank you
Oh Rhonda! I got sucked into this video because the preview was showing a bottle that looked like Bailey's Irish Cream!!!
Turned out to be a bottle of olive oil! ;-)
I am delighted to meet you ;You are a genius and extremely vital to correct the accumulated wrong information of the past!
Was immediately interested in the lemon tart recipe -- then fascinated with the science. Glad I came across this!
I'm just learning how to make my cannabis kale smoothy and now I must try it with the lemon tart recipe, for science...
The Pleblian sound great, tell me how it was
We need an update sir! How was it?
@@flclub54Used too much. Still high.
Lmfao
I don't know about the lemon tart, but I loooove your videos. Keep up the great work!
I made this and it was delish. Thank you so much Doctor!!! You are an angel from heaven!!!! :-) :-) :-)
There are a few moments durring these kinds of videos where I get the same feeling when I was watching big bang theory with Mayim Bialik's character Amy and her enthusiasm helping Sheldon with his fun with flags video series.
That enthusiasm is a hallmark sign I found a knowledgeable video.
That said, let's try this tart!
Thanks Doc. Can lemons be replaced by limes? If so, what is the difference with respect to the intended result?
This is super helpful. I’d love to learn more about making bars for fuel!!!!!
There are so many people in the comments sayings cholesterol and saturated fats are unhealthy, please do some research. There are even video on this channel explaining the opposite.
Great work Rhonda ! Right now drinking your smoothie... changed my life! Keep up the work! Kind regards from Vienna :DDD
When I watch your videos I learn so much and I find it so interesting but I have such a hard time absorbing the information. Any thoughts on how to retain all this information? Books?? Lectures??
My family approves of your tart Dr Rhonda.
Definitely trying that, love the fact that the tart may make me healthy and smart
Just made this! It is delicious. Thank you. From your #1 fan. Does anyone know the breakdown of macros per serving? I’m counting carbs and calories right now in my diet.
I love all the science behind this. Please make some homemade chocolate dr. Rhonda Patrick!
Thank you for the healthy & delicious recipe, Dr. Patrick!
Thank you fof giving us this info! We don't know what we're not aware of
I always knew citric acid was something good! Eating fruits high in citric acid always feels very beneficial to me. But I've never heard any science around citric acid before. Please, could you talk about citric acid in more depth (or is there already a video on this I have missed?) -- And, btw, what about synthetic citric acid, which is added to a lot of foods and which can be cheaply bought in powder form?
I wish she would do a video on citrate, also. I found this abstract really interesting:
www.ncbi.nlm.nih.gov/pubmed/15643280
Citrate provides protection against oxalate and calcium oxalate crystal induced oxidative damage to renal epithelium.
Byer K1, Khan SR.
Abstract
PURPOSE:
Oxalate
and calcium oxalate (CaOx) crystals are injurious to renal epithelial
cells. The injury is caused by the production of reactive oxygen species
(ROS). Citrate is a well-known inhibitor of CaOx crystallization and as
such it is one of the major therapeutic agents prescribed. Since
citrate increases cellular reduced nicotinamide adenine dinucleotide
phosphate and glutathione (GSH), we hypothesized that exogenously
administered citrate should act as an antioxidant and protect cells from
oxalate induced injury.
MATERIALS AND METHODS:
We exposed LLC-PK1 and MDCK cells to 500 microM/ml oxalate or 150 mug/cm
calcium oxalate crystals for 30, 60 and 180 minutes with or without 3
mg/ml citrate in the medium. We determined cell viability by lactate
dehydrogenase release and trypan blue exclusion, ROS involvement by
changes in hydrogen peroxide and GSH, and lipid peroxidation by
quantifying 8-isoprostane.
RESULTS:
The presence of
citrate was associated with significant decrease in lactate
dehydrogenase release (p
Thanks for the video. Made my own lemon tart using the same steps in this video. Simply amazing!
How yummy! Lemon Tart. Thank you so much ! 😎👍
(by the way, if you ever travel to Macau, they have the BEST egg tarts, absolutely worth trying) I've been to 55 countries, it's amazing to see how other cultures eat so much better than the U.S.
I love the look of mock surprise in the teaser!
These are fantastic! I can't wait to see more.
Did this with Key Lime and it was amazing... thank you Rhonda
Thanks for the recipe and all your knowledge of the chemicals from the food for our body and brain!! BLESSINGS!! (I would use Date syrup in place of the Stevia)
Excited to try
The cool thing about what you do is to explain the science behind the foods as they affect our bodies. Your unique in this regard and it has a powerful motivating effect. One of the issue most of us have is what is in the food we eat and how does our body use it. Your filling that void in a spectacular fashion. I Looooove it:) Thanks
What about that TMAO formation from choline !!
That metabolite really harms the endothelium !!
eat garlic everyday like 5 cloves stops tmao formation in gut due to antioxidative properties.
3:18 Extra virgin olive oil has a relatively low smoke point, so be sure your "medium burn" doesn't got too hot.
Marie Loiseau smoke point isn’t an indicator of anything other than smoke point. Doesn’t matter
@@kellykoistinen1934 That's the point. Smoke point indicates the smoke point. The point where your oil begins to smoke. Smoke is a gas. Unlike oil it can enter your lungs. Because reasons you don't want smoke in your lungs. Thus, smoke point matters.
You are so appreciated! My favorite place for information!
She started with her goal micronutrient and built the recipe to fit that #Beastmode
Too much stevia otherwise pretty good, I'm going to half stevia next time around. Thanks Rhonda1
See my recent comment about how I changed the recipe to include 3-4Tbsp honey in place of one egg. So I only used 2 tsp of stevia, not 4.
Technically, while the recipe called for "stevia", Rhonda's actual ingredient, Stevita, is mainly erythritol mixed with stevia in the ratio giving 4x the sweetness of sugar. Thus, the 5 tsp amount of "stevia" (actually Stevita) equates to 100 ml (roughly .4 oz) of regular table sugar.
Oh, and I wouldn't substitute that for honey or anything containing sucrose and fructose at all. That sounds like a very bad idea, and completely destroys the purpose of this otherwise healthy treat.
@@___xyz___ How about dates?
@@lilybaytoday Dates are high in sucrose. They're good for baking because sucrose is sticky. Most fruits don't contain as much sucrose. Most people don't need the energy nor benefit from the blood sugar. If you want the texture of sucrose in a low glycemic recipe buy allulose. It's 90% the same thing.
Dates do contain vitamins and minerals, but they're not essential to your health. The same nutrients can be acquired more readily from other sources.
@@___xyz___ What would be your ideal sweetener for this recipe? I personally do not enjoy the taste of stevia. Thank you so much for taking the time to answer my question.
want to eat the lemon tart, but love to continue to tap your brain. your vocabulary is unheard of and out of this world. :)
Rhonda. Can you please tell me what you think about the studies that I believe have shown stevia having negative impacts on gut bacteria? Have you looked into these studies, or claims?
I need to try making this lemon tart, I does look delicious 😋
I have got to try this recipe, sounds delicious, thank you.
Thank you for your recipe, just made it and it's lovely
Great recipe!
Do you have any butter substitute ideas?
Thank you so much for this wonderful healthy recipe, and thanks for the health info.
Can’t wait to make this
what do you use on your skin?
Semen?
She consumes lots of healthy fats. You'll have better luck cleansing your skin through diet than anything topical, trust me.
As always, great videos and thanks.
Victor Valdez My pleasure!
FoundMyFitness l just made it, delicios!
but don`t the heat burn some of the nutrients? thx Honda!
When you set the lemon filling pot aside I had the sudden urge to ask if I could lick it. Being the 5th out of 10 kids I didn't get to look out the pants very often but this looks delicious.
This is a very good presentation. Thank you. I have been wanting some lemon pie to have after the salmon.
Rhonda you are absolutely awesome! Its great to know I'm not the only nutrition nerd on earth lol. Thanks again for the amazingly informative videos.
Matt L You're very welcome! Thanks for the note!
Great video Dr. Patrick, I can't wait to prepare this!
Axel Maldonado The lemon tart will not let you down.
Love the recipe and info. Well I love lemons anyway so was an easy sell xD I've gone low-carb and started making a lot of changes, thanks to seeing you on Rogan and now following your chan. Lots of great and interesting topics on all aspects of health and appreciate your dedication to the science behind everything!
Hi Rhonda,
I would love to hear your thoughts on artificial/natural alternatives to sugar such as the stevia you used. I have a product i use to sweeten drinks called NuStevia which is apparently derived from a plant. Thanks!
That is stevia, but if it is the NuStevia powder it also has maltodextrin which will induce an insulin response in many people.
Can't wait to make this!!!
Why not layer thin apple slices and sprinkle a little coconut before final bake phase....just a thought.
Great touch. I don't think Dr Rhonda has a big background in cooking which I just decided based on the way she cuts veggies in her other vids haha. Little additions like yours would keep it healthy and make it extra tasty.
Might want to cover coconut as it can burn easily
I love your work. I just noticed that the lighting I. The videos seems to be quite direct. Have you considered bouncing the lights?
Thank You- Love this- You are the martha stewart of the enlightened humans
Thanks for sharing your knowledge and bestowing on us such a wonderful treat
More cooking videos please!!!!
I'd like to try adding some salt to that base mixture. The filling might require more sweetener to counter the salty flavour of the base, this could be a bad thing?
Is information on a study of the difference between infa red and dry heat sauna's? I would like to know how to get these same benafits from my portable infa red sauna.
You want near-red infrared. Super important. This is a good article on it. infraredsauna.com/blog/near-infrared-vs-far-infrared-heat/
I loooooove your big scientific brain! Thanks as always for the AWESOME info!
can you replace the butter with olive oil?
Your videos are amazing... I can't wait to try this recipe yum!!!
Hello Dr. Patrick,
First of all, thanks for all the great information. As an Kinesiology student, and a fitness trainer, I always want what is best for my brain/cognition. I've noticed the brain/nootropic supplement industry is growing with such supplements as CDP Choline, PS100, L-theanine, racetam family. Can you please give your thoughts or a video on it?
Thanks
Outstanding!
Does baking this in the oven take away from any of the nutritional content?
What about coating on lemon? To prolong shelf life? How to get it off?
Love the recipes! Thank you
Silly Rhonda, using green screen but keeping the green screen in... This is prime opportunity to replace it with an intestine fly-through video
Shouldn't you use the previously unused egg whites to make a merengue for the top of the pie?
Hella good idea!
Damn Rhonda! Love it
terosterone Great!
Does the lemon counterbalance the bitterness of the stevia? Or does that particular processed stevia powder have no bitter flavor?
+ProPaleo
I would like to know this too because I hate Stevia, esp the after taste. I prefer raw honey.
+ProPaleo Wondering the same too as I don't care for the taste of stevia. Tastes like licorice to me which I've never cared for... Is there something we can substitute for the stevia?
I used 1/4 c raw honey in place of one whole egg.
Peyton Rivers Nobody asked you.
any more recipes
Wow i wil try it...like lemon pie....
So, is Rhonda team Blendtec or team Vitamix? She's the first person I've seen play for both teams!
eye think i just leveled up!!!
Yay awesome video!
More recipes like this please!
Dr. Rhonda, what type of effects do artificial sweeteners have on dopamine release in the brain? I'm currently looking to repairing my dopamine receptors but I feel that all types of sweeteners will inhibit that repair.
stevia isn't artificial, its extract from stevia plants and minimally processed.
Great. I'll try it. Also love the Blendtec in the background. :-)
miwatson007 Still waiting for someone to point out the blenders were switched mid-way through... the container for the blendtec that was needed wasn't ready, so we had to switch to the vitamix mid-way through the video.
FoundMyFitness I noticed. Was wondering if you just preferred the Vitamix.
Low carb lemon tart. But will it blend? :-)
Has anyone calculated about how many calories per slice or total tart there are in this?
Ms. Patrick, where do we get these ingredients...?
dLight They can be found at almost any grocery store.
Would someone who suffers with acid reflux avoid lemons? What other fruit could you use?
I used to suffer from acid reflux and I now eat all the lemons I can get my hands on. I found that eating a ton of greens per day completely eliminated my acid reflux so that I can eat acidic foods completely without worry.
awesome video. thank you.
is that liquid stevia or powder? does it matter?
Love the vid! Stevia is the only flaw though, proven to cause long term neurodegenerative issues!
wow very nice... thanks!
muziekjes cece Glad you enjoyed!
Great- thanks doc
Boy, you and Dr Gregor would have a real knockdown dragout over this recipe
Hey Dr. Rhonda I'm 24 years old should I take fish oil I just met a nurse and they told me not to take fish oil because I don't need it because of my age?
dat thumbnail tho