♥ Complement Any Diet With A Daily Immunity Supplement: NACPRO+: nacproplus.com/ Watch These Next Videos: 📍Which Bread Is The Healthiest? It's Not What You Think. ua-cam.com/video/beR_tBdcYEw/v-deo.html 📍Which Potato Is The Healthiest? It's Not What You Think. ua-cam.com/video/YjGlhXxLUOA/v-deo.html 📍Top 10 Foods To Lower Blood Sugar & Lose Weight. ua-cam.com/video/of6M-iqf4c8/v-deo.html 📍Which Rice Is The Healthiest? It's Not What You Think. ua-cam.com/video/_wCtPZ1bK9Y/v-deo.htmlsi=ot9RBaxoGzl-DNcD 📍Which Pasta is the Healthiest? It's not what you think. ua-cam.com/video/fmrBnyClIOs/v-deo.htmlsi=R86O7mVaXL0HtGZJ
Recommended Grains 10. Quinoa (if not pre-washed, be sure to wash well to rid saponin) 9. Oats (beware: most oat brands are high in glyphosate) 8. Sorghum 7. Rye 6. Buckwheat 5. Millet 4. Barley 3. Farro 2. Amaranth 1. Kamut (misspelled as Kumat)
When I make oatmeal I use a tablespoon of oats, and add a teaspoon of quinoa, a teaspoon of amaranth, and a teaspoon of kodri millet. That way I get a nice mix in one meal.
As mixed japanese girl, rice was hard to give up. I make brown japanese rice mixed with quinoa and freeze it half cup servings for when I make rice bowls or want a serving. I understand the science, but 1000s of years of so many cultures, especially Asian eating rice daily and having so many blue zones, i find it hard to believe it is the worst. I think much of it has to do with modern day growing and processing and contaminants. Most Asian diets are high in veggies, fruits, seeds, and fermented/pickled foods. As well, as fish, eggs, and soy. Nothing is all bad or all good. For Americans, it is the lack of whole foods and too many processed and fake foods that make our diets a mess.
I'm American. I like the simple stirfry dishes with rice. I have fibro and feel better eating that, keeping portions reasonable not the typical supersize. Raw or barely cooked vegetables. BUT NO MSG. That is bad for fibro.
You should make a website with your recipes. I'd totally cook from your recipes! Such helpful information. I've been following your guide lines for a few weeks now and have already seen improvements and weight lose. Thank you so much for sharing all this! I've learned so much.
I make savoury oats - just treat oats like any other grain and cook it with vegetables and season with salt, herbs, or any other spice you like. It goes particularly well with soy and mushrooms (earthy tastes)
I just wrote a friend of mine how I love savory oatmeal....add your favorite seasoning and spices to it .. once cooked I like to spread it on a plate...spread spaghetti sauce on it...sauteed onion and mushrooms....
I also love savoury oats and put a tiny amount of salt in the water while cooking. Usually I have that for breakfast. The idea of oats with veggies for any other time meal as you've described is wonderful. Gonna try it today. Thank you.
"Soaking" quinoa overnight in lightly salted water, en wash it out very good, gets the bad stuff out and the bonus of soaking [ seeds, nuts in lightly salt water and grains in ligtly sour water], is that when seeds and nuts and grains are lightly fermented by it, it makes it very much better digestable and nourishing for us!👍
Can't believe you didn't mention Teff !!! Despite being the world's tiniest grain, it's nutritional value outweighs many others! Not to mention it's gluten free :)
@@patchao2247 oats, millet, quinoa are also imported…I appreciate the information provided but when we expand and share about healthy grains we have experience with it helps the Dr. with engagement and us with additional peer learning.
New subscriber here. While I love grains, many are high in oxalates. That is unfortunate for those of us who get kidney stones (calcium oxalate type). I learned this from painful personal experience. I like your videos, straight to the point, not a bunch of side stories, no holding the punchline to the end.
I found that jasmin rice is the best tasting. I grew up eating very little rice. But I married a Chinese/Filipino woman 45 years ago. When I visited her family after our marriage the rice harvest was happening. I never knew rice could taste so good.
Rice cooked correctly tastes so good I could just eat it plain. But if it is not cooked right it won't taste very good because the consistency will be completely off. You have to get the water just right for certain rice. I notice that Jasmine rice is far more forgiving to the amount of water, even if you put too much water it will still turn out good.
Yet other MDs and PhDs say otherwise. It has more to do with maintaining muscle mass that we lose as we age, and that's a fact. So the question is what prevents or slows this process do other experts say? Eat more protein along with some weightlifting and not just one of those.
I love your videos! over a number of years, I have been learning to cook with every item in the bulk section (except candies, granolas, etc.). It has taken me the longest time to get comfortable with the whole grains. I still have a lot to learn. I love the tip about mixing grains instead of cooking them single.
Did you maybe write kumat instead of kamut. I never heard of kumat, but did about kamut, which has a great taste, especially pasta made of it. Please, let me know. I love your comments pertaining nutrition. You have studied really well whatever you are talking about and everything you say sounds so reasonable and resonates with my nutritional needs. You are not into nutritional fashion creating illusions about some approaches. You are down to earth.
When I was young I didn't do well with white rice -- it made me feel constipated and bloated. When I cooked it half and half with barley the problem was solved. The best part is that no one knew I had made the change!!
@@boa1793 I’ve seen this all over Asia. It’s even in the instructions for rice cookers. There are many, many variations involving many different grains, beans, etc.
Just some Ideas I do in the Instant Pot: Barley (40%) with steel cut oats (60%) 15 minutes on manual. Steel cut oats with white quinoa takes 3 minutes on manual. Replace farro for pasta in Italian dishes. There are different types of farrow out there so you might hit or miss on some. "Pearled" seems to be like it's stripped of nutrients. It was also soggy.
Thank you, I am getting more knowledge on how to control my diabetes with the information that you share. ❤ I'm grateful and appreciate doctors who share holistic care through what we want to help with controlling to reversing the disease.
We ate a lot of buckwheat in my country, there are even special “diets” when you eat only soaked overnight buckwheat for few days or more if you want to clean your body.
I don’t know about phytic acid, we soak buckwheat so that it doesn’t need to pass thermal process and is more healthy. Normally I cook buckwheat with vegetables similar to risotto… my parents like green buckwheat which is not roasted but myself I prefer roasted for the taste. I don’t eat oatmeal at all as it increases acidity and I have some gastric issues
@@tinas977 yes you can soak buckwheat (I add boiling water 1 to 1,5 approx), mix with spoon and cover with a lid. It should absorb liquid fully otherwise pour it out. If you want to be on a strict diet it should be like 500 gr buckwheat a day. You eat a bit of buckwheat when you feel hungry few spoons or so, not the whole amount immediately. And drink water. Myself I sometimes eat same buckwheat but add some fresh tomato slices, some parsley and dill and some fresh cucumbers. So this would be the meal over the day plus drinking water. No salt at all. It’s called mono diet, detoxication diet and shouldn’t last longer than 2 weeks. I manage 3-5 days :)
@@tinas977 my English is not so good to explain everything but I found the article where it explains the benefits of this diet: Detox or mono diets are thought to purify the body and lead to better organ function. This helps with increasing energy, mental clarity, better skin, and better digestion. Buckwheat has been linked to a reduced risk for high cholesterol and high blood pressure. Buckwheat contains flavonoids that act as antioxidants and help the body fight off disease, also it can also help open blood vessels and increase blood flow. But once again it’s mono diet and should not exceed 2 weeks. If you have health issues, should be careful and maybe talk with doctor. For example, blood glucose levels will drop considerably on a buckwheat diet (if eating only buckwheat without anything else, no vegs) which could cause serious health problems for people with diabetes.
Soaking is a critical step for properly preparing all grains and seeds. I like to soak to the point of germination. This way the protective chemicals within seeds are reduced because of the germination.
You have no idea how many times I have tried to look up rice substitutes! I have a bleeding disorder and they told me decades ago that I had to give up rice😢 I dream about fried rice. Thank you so very much for this 🫂
You are such an amazing resource! I was eating so much rice until I heard you talk about arsenic. So I got a few bags of other grains but I didn’t know about aflatoxins! 😢 so I’ll look for the American grown ones next time. We tried amaranth last night. I really liked it, not at all what I expected!
This information was so valuable. You also gave me an idea to try a variation on your multi-grain, Goji berry dish. Thank you very much. You're awesome!
goji berry =aka wolfberry, can be grown throughout most of north america . -seems like it'd be a good idea to initiate them and propagate in to unused spaces & low-maintained areas, same with currant and hazelnut/filberts.
Do you have a specific recipe you use or resource page that you would kindly share with me? I'm new to the cooking world so only able to follow specific recipes at the moment😅 TIA!
@@alohaoh I'm sure I am at the very beginners level of that! All I do is collect some random 1 pound bags of various types of Rice, Lentils all colors, and random Grains such as Barley and toss them into my 4 quart food saver and mix them all together so it's a rainbow of grains. Once a day I'll dip a Measuring scoop with 1 cup of mix, add 2 cups of water, and push the button down and it cooks. I do add a 12 ounce bag of a random frozen vegetables and some mushrooms on the top tray so it steams those at the same time. Voila they are done. I toss it in a big bowl, add some Kimchi, Mustard, and any other veg I have in the fridge and enjoy. That is half of my food for the day, you can adjust the portions to your taste. I am 71, and do all my own cooking as I have outlived others and very healthy as a result of this food and a visit to the gym 6 days a week! I hope that helps!
I am delighted to find this! Recently have discovered I am also allergic to wheat; and so I am in search of a replacement for general cooking. I look forward to seeing more of your work. Thank you
Thank you for such a wealth of information, very well explained and motivational. Helps me to understand the reason why i gained weight and most of all, how to change my life for the better ! Makes me conscious of what i put in my mouth now🙏
Thanks so much for sharing ! Your video becomes much more interesting , since you add a lot more powerpoints ! More attactive and convincing than only stting there talking ! Very helpful ! Thanks !,
You are awesome ! I am a type 2 diabetic ! This is a lot to take in and can be confusing ! Can you make a video on some healthy preparation for meals ? It would be very helpful , I will be 70 years young & need help in a lot of areas ! Thank you & have a bless day 🙏
Ruth Harris, I try to do two things. I read the transcripts as the author is talking. You can open them in the description. Somehow I retain more information. Also, I listen to it again while taking notes. Those will cement the info in my brain. Hope these ideas help.
Why would you recommend buying only American grains? Unless these grains are organic they are likely to have been grown with various toxic substances and in depleted soils.
As a European I was thinking the same... the USA allows the use of lots of chemicals in both growing food, GM food and in processing that are banned in Europe.. I assumes she means buy organic where possible..
That is true for any grains, anywhere in the world now. It's all about increasing yield to make more money. So artificial fertilisers and pesticides are going to be used, unless you buy certified organic foods.
My family absolutely love soba noodles, BUT, you have to read the ingredients. Most all of the soba noodles at my market (Marukai/Tokyo Central) are a blend, flour and buckwheat. I am guessing more flour than buckwheat as flour is listed first on the ingredient list. 100% buckwheat, which I can find from time to time (not often) tastes amazing but is much more expensive than the blended varieties.
This was all amazing. Do you have a more detailed recipe on how you make your ancient grain medley in the instant pot? I would very much like to try it.
Dry Roasting the quinoa like you would sesame seed removes the saponin...... easier than rinsing.and adds a nice roasted flavor. I eat quinoa every day with most of my foods.
Subscribed after watching your video. A lot of these grains I knew about and have used, but you give more information on them then I've ever seen before. And I research. I subscribed because the way you describe insulin resistance and diabetes is the first time I've ever heard this. So now I'm going to look for more research on this. I LOVE you info and I'm looking forward to checking out the rest of your videos. Also sharing with some of my friends who I know will find this incredibly helpful. Thank you!
When will you publish a recipe book? I want to eat like you do and I am unfamiliar with some of the foods you discuss.I am pre-diabetic, 57 yerars old and a little ovdrweight. I would like to turn my health around. I watch your viedos every day. They are packed with information! Thank you for this commiunity service you are doing for us. There doesn't seem to be a lot of good diatary information out here for post menopasual women. Have you ever looked at Paul Pichford's book Healing with Whole Foods? you might like it.
This is a great video!!! Thank you!! I wish you would post a pdf of the transcript on a website or link to notes. There’s so much great information that goes by so quickly that it’s frustrating for anyone who really wants to learn what you have to say.
I love rye but I buy it in a loaf of bread, trying to buy it with minimal ingredients. Might do good for my high PSA prostate 😢. Will try some of the ancient grains!
I've really enjoyed your videos. I've changed my diet to use more/mostly ancient grains in the past and felt better than ever. I have found it difficult to get back into it due to kids, work, and other factors. I wish you had a cookbook...
Great info EXCEPT flax seeds must be ground! The seeds are very difficult for our digestive system to break down and can cause problems like diverticulitis.
Soba noodles - most soba noodles are mostly wheat flour with some buckwheat flour. However it is possible to find 100% buckwheat flour soba noodles, but they are expensive.
It is rather hard to make noodles out of pure buckwheat, as it is really fragile (no gluten), tends to tear etc... So a little bit of wheat added makes for sturdy noodles with better texture. Though really high wheat content is just cost-related. In France a whole region's staple is based on buckwheat "crepes", with a nice aerated lace-like structure. Those are really tasty !
I switched to farro as my main rice alternative several years ago. I collected a variety of other grains to try to make bread with. I haven't made all the varieties yet. Lol. I got whole grain kamut (I've never seen it spelled kumat)... I had gotten it with the intention to mill it. But I need a grain mill. Not sure why I haven't tried it as a rice alternative yet. I should do that. Maybe because I really love the farro, and didn't feel the need to try another grain. I did find a sorghum bread recipe that ended up more like a cornbread than a sandwich loaf. I haven't made that again... I probably need to. But, I figured that could be my cornbread alternative. I also cut corn from my diet as much as possible. Last year, I fell off my healthy diet a bit. I need to get back on it.
If you're eating well and wondering why you get joint pains (or kidney stones) try cutting out the quinoa and buckwheat - they are two of the highest foods containing oxalates. We're gluten free and my husband and I lived on both of these things for years. He has had continual joint pains for 30 years and we didn't know why..... too many oxalates! When I started looking at our really healthy diet, it was FILLED with high oxalate foods - spinach, raspberries, buckwheat, quinoa, cacao nibs, sweet potato.... and so many more good things.
Hey! The good news is that you don't have to eliminate oxalate-rich foods. You just need to pair them with calcium-rich foods. The calcium will bind to the oxalates and prevent absorption. You will just pee them out. 😊 Here are 20 calcium-rich foods for reference: 1. Fortified Plant Milks (soy, almond, rice, oat) 2. Tofu (calcium-set) 3. Chia Seeds 4. Fortified Orange Juice 5. Almonds 6. Kale 7. Figs (dried) 8. Broccoli 9. Sesame Seeds 10. White Beans 11. Tahini 12. Edamame 13. Dates 14. Collard Greens 15. Bok Choy 16. Almond Butter 17. Okra 18. Mustard Greens 19. Tempeh 20. Hemp Seeds
So many on this list are also high in oxalates, though - Tofu, almonds, kale (except Dino), sesame seeds, tahini, edamame, almond butter, tempeh, and hemp - they're all high in oxalates, and then orange juice is high in sugar, so better off just eating an orange@@ThePurposefulChef
@@Loupdelou-ly1ve The calcium in those foods will balance out the oxalates. I agree about eating the oranges instead of the orange juice (I believe that the whole fruit is better than its juice because you want the fiber, but sugar from fruit is okay. It's the added sugar that is bad for you.).
@Loupdelou-ly1ve Were you buying organic? If not, it's very possible that you were having reactions to the pesticides they used to heavily spray the crops. Grains and soy products 100% have to be organic or they will cause inflammation and autoimmune issues. You may also have food allergies. I'm allergic to lentils, hot peppers, eggplant, etc. If I eat them, I get inflammation, and my immune system thinks I'm under attack. I'd hate to see you cut out all foods with oxalates because you're afraid of them.
Everyone is protein defficient, even Americans. You would have to eat 3-4 times as many plants to get the same amount of protein found in meat. And even then, plants don't have a good balance of the 20 amino acids, whereas meats do.
@texasfirst3991 We only need 0.8 grams of protein per kilogram of body weight. In the US. that would mean approx. 75 grams of protein for a 170lb person. I follow a whole-food plant-based diet and I get that much protein on a daily basis by the food I eat. That said, I believe we are each unique and different people feel best by following certain diets.
@@vikkiwalton6229 75-100 grams of protein is the bare minimum for a 135lb person based on the latest research. Plant proteins have a very low Digestible Indispensable Amino Acid Score (DIAAS) when compared to meats. Lentils have a DIAAS of 50%, meaning that you would have to eat 150g of lentil protein in order for your body to absorb 75g of that protein. Compared to beef or eggs with a DIAAS of 110%, vegetarians have to eat a lot more calories just to keep up with meat's nutritional density. And that's not even mentioning how plants do not have a good balance of amino acids, especially ones like lysine or methionine. This is not a problem with meat, and they have more overall protein as well. It is true that no single diet fits everyone, but it is a fact that most of us aren't getting even the bare minimum amount of protein.
@healthyimmunedoc I love all your videos. Regarding organization of content, my brain works better if ai know what food you are talking about before you talk about it. Example: Knowing the grain name first then all the info. I appreciate all the hard work and knowledge you do and have. I watch as many as I can. Thank you.
Thank you for this fantastic resource. When cooking the mixed grains in the instant pot, what setting do you use? How long do you set the timer for? Thanks.
Unfortunately many of these are very high in oxalates. I have a congenital kidney disease called Medullary Sponge Kidney and make kidneys stones extremely easily. Tests have shown they are calcium oxalate stones, so my nephrologist says I need a low oxalate and protein diet. On top of that, I do have a sensitivity to gluten and many of the foods that are on the “best foods” lists. Like lemons, watermelon and several other fruits. My PCP says I need to follow a low FODMAP eating plan because of these food sensitivities. Currently I live somewhere where I can’t find a dietitian within an hour or two drive.
What an excellent video. Do you have a link to the recipe for the multi grain dish? I would love to know the portions of each item, but also want sure whether you were adding goji berries as the subtitles kept stating golji berries also would any style dates do? Thank you for your content.
I once tried the gluten-free diet, and yes, I lost that bloated belly. On the other hand, after going 100% gluten-free for about 3 months, I once had to have a quick snack and went for a white breadroll with ham and had a severe allergic reaction, incl. diarrhoea and fever. Going for a day or 2 without gluten every now and then is ok, but be careful about going completely gluten-free unless you have intolerance. Otherwise, you might develop one.
♥ Complement Any Diet With A Daily Immunity Supplement: NACPRO+: nacproplus.com/
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Can you do a précis quick sheet? I don’t always have half an hour and would love a quick look sheet.
Recommended Grains
10. Quinoa (if not pre-washed, be sure to wash well to rid saponin)
9. Oats (beware: most oat brands are high in glyphosate)
8. Sorghum
7. Rye
6. Buckwheat
5. Millet
4. Barley
3. Farro
2. Amaranth
1. Kamut (misspelled as Kumat)
And goji berries misspelled as golgi berries!
TY!
Doing the Lords work..ty
TQ
Bless your soul
If it's important to anyone, rye, barley, kamut and farro (and some oats) have gluten. (It matters a lot to my body.🤮)
When I make oatmeal I use a tablespoon of oats, and add a teaspoon of quinoa, a teaspoon of amaranth, and a teaspoon of kodri millet. That way I get a nice mix in one meal.
Do you mean a cup of oats?
@@Quezecotl2012 no
How do you make it? Water? Plant milk? Stove top? Overnight? Love to try this
@@capricehutton1785 water, stove top.
Wat do u add to it? Fruits cinnamon?
As mixed japanese girl, rice was hard to give up. I make brown japanese rice mixed with quinoa and freeze it half cup servings for when I make rice bowls or want a serving.
I understand the science, but 1000s of years of so many cultures, especially Asian eating rice daily and having so many blue zones, i find it hard to believe it is the worst. I think much of it has to do with modern day growing and processing and contaminants.
Most Asian diets are high in veggies, fruits, seeds, and fermented/pickled foods. As well, as fish, eggs, and soy.
Nothing is all bad or all good. For Americans, it is the lack of whole foods and too many processed and fake foods that make our diets a mess.
I'm American. I like the simple stirfry dishes with rice. I have fibro and feel better eating that, keeping portions reasonable not the typical supersize. Raw or barely cooked vegetables. BUT NO MSG. That is bad for fibro.
Agree.
For Asians, hard to give up rice😂😂😂
You should make a website with your recipes. I'd totally cook from your recipes! Such helpful information. I've been following your guide lines for a few weeks now and have already seen improvements and weight lose. Thank you so much for sharing all this! I've learned so much.
I make savoury oats - just treat oats like any other grain and cook it with vegetables and season with salt, herbs, or any other spice you like. It goes particularly well with soy and mushrooms (earthy tastes)
Agreed - many of these grains can be treated as "sweet" or savory.
What a fantastic idea! I'm going to try that. Thank you!
I just wrote a friend of mine how I love savory oatmeal....add your favorite seasoning and spices to it .. once cooked I like to spread it on a plate...spread spaghetti sauce on it...sauteed onion and mushrooms....
I also love savoury oats and put a tiny amount of salt in the water while cooking. Usually I have that for breakfast. The idea of oats with veggies for any other time meal as you've described is wonderful. Gonna try it today. Thank you.
"Soaking" quinoa overnight in lightly salted water, en wash it out very good, gets the bad stuff out
and the bonus of soaking [ seeds, nuts in lightly salt water and grains in ligtly sour water], is that when seeds and nuts and grains are lightly fermented by it, it makes it very much better digestable and nourishing for us!👍
Do you soak them overnight in the refrigerator or at room temperature?
Should they be rinsed after soaking?
Can't believe you didn't mention Teff !!! Despite being the world's tiniest grain, it's nutritional value outweighs many others! Not to mention it's gluten free :)
I was coming here to ask the same question. Good on you for bringing it up. 🎉
She initially stated grains grown in the U.S. Teff is an import
@@patchao2247 oats, millet, quinoa are also imported…I appreciate the information provided but when we expand and share about healthy grains we have experience with it helps the Dr. with engagement and us with additional peer learning.
New subscriber here. While I love grains, many are high in oxalates. That is unfortunate for those of us who get kidney stones (calcium oxalate type). I learned this from painful personal experience. I like your videos, straight to the point, not a bunch of side stories, no holding the punchline to the end.
I found that jasmin rice is the best tasting. I grew up eating very little rice. But I married a Chinese/Filipino woman 45 years ago. When I visited her family after our marriage the rice harvest was happening. I never knew rice could taste so good.
Rice cooked correctly tastes so good I could just eat it plain. But if it is not cooked right it won't taste very good because the consistency will be completely off. You have to get the water just right for certain rice. I notice that Jasmine rice is far more forgiving to the amount of water, even if you put too much water it will still turn out good.
jasmine is definitely really good. have you ever tried basmati thoough? basmati is my persoonal fav with jasmine as a close seconod
You're lucky. I've never tried new rice and I'm Asian.
@@ts4743yes
I've tried all sorts of rice and I agree with you! it's just too bad rice is not helpful nutrition wise 😅😅
I love how you give us so much more info than the title and thumbnail would indicate!
Finally a doctor saying Americans eat way too much protein.
Yet other MDs and PhDs say otherwise. It has more to do with maintaining muscle mass that we lose as we age, and that's a fact. So the question is what prevents or slows this process do other experts say? Eat more protein along with some weightlifting and not just one of those.
Your content might be changing my life right now. I'm fixated.
I love your videos! over a number of years, I have been learning to cook with every item in the bulk section (except candies, granolas, etc.). It has taken me the longest time to get comfortable with the whole grains. I still have a lot to learn. I love the tip about mixing grains instead of cooking them single.
Did you maybe write kumat instead of kamut. I never heard of kumat, but did about kamut, which has a great taste, especially pasta made of it. Please, let me know. I love your comments pertaining nutrition. You have studied really well whatever you are talking about and everything you say sounds so reasonable and resonates with my nutritional needs. You are not into nutritional fashion creating illusions about some approaches. You are down to earth.
You're right it's Kamut not Kumat.
When I was young I didn't do well with white rice -- it made me feel constipated and bloated. When I cooked it half and half with barley the problem was solved. The best part is that no one knew I had made the change!!
This is actually a traditional way to cook rice. Rice was often mixed with barley and/or millet, and whatever beans were available.
@@petesjk, Was this in China? I remember my Chinese friends mixing rice and millet.
@@boa1793 I’ve seen this all over Asia. It’s even in the instructions for rice cookers. There are many, many variations involving many different grains, beans, etc.
Just some Ideas I do in the Instant Pot: Barley (40%) with steel cut oats (60%) 15 minutes on manual. Steel cut oats with white quinoa takes 3 minutes on manual. Replace farro for pasta in Italian dishes. There are different types of farrow out there so you might hit or miss on some. "Pearled" seems to be like it's stripped of nutrients. It was also soggy.
Thank you ❤I have Crohns and I’m severely gluten intolerant, so this is very helpful. I don’t eat wheat,but quinoa is a BIG FAVORITE!❤
10. Quinoa
9. Oats
8. Sorghum
7. Rye
6. Buckwheat
5. Millet
4. Barley
3. Farro
2. Amaranth
1. Kumut
Thanks so much
Thank you
Thank you.
0:37
Thks
Your channel is amazing with lots of valuable information. Thank you🙏🏽
I have learned so much amazing information on food . Your channel is awesome ! Thank You !!!!!💕😊
Thank you, I am getting more knowledge on how to control my diabetes with the information that you share. ❤ I'm grateful and appreciate doctors who share holistic care through what we want to help with controlling to reversing the disease.
We ate a lot of buckwheat in my country, there are even special “diets” when you eat only soaked overnight buckwheat for few days or more if you want to clean your body.
White or Roasted? I wonder if soaking overnight is to combat phytic acid that is somewhat addressed through roasting or to complement the roasting.
I don’t know about phytic acid, we soak buckwheat so that it doesn’t need to pass thermal process and is more healthy. Normally I cook buckwheat with vegetables similar to risotto… my parents like green buckwheat which is not roasted but myself I prefer roasted for the taste. I don’t eat oatmeal at all as it increases acidity and I have some gastric issues
So, I could eat soaked buckwheat for a few days? How can that clean your body?
@@tinas977 yes you can soak buckwheat (I add boiling water 1 to 1,5 approx), mix with spoon and cover with a lid. It should absorb liquid fully otherwise pour it out. If you want to be on a strict diet it should be like 500 gr buckwheat a day. You eat a bit of buckwheat when you feel hungry few spoons or so, not the whole amount immediately. And drink water. Myself I sometimes eat same buckwheat but add some fresh tomato slices, some parsley and dill and some fresh cucumbers. So this would be the meal over the day plus drinking water. No salt at all. It’s called mono diet, detoxication diet and shouldn’t last longer than 2 weeks. I manage 3-5 days :)
@@tinas977 my English is not so good to explain everything but I found the article where it explains the benefits of this diet: Detox or mono diets are thought to purify the body and lead to better organ function. This helps with increasing energy, mental clarity, better skin, and better digestion. Buckwheat has been linked to a reduced risk for high cholesterol and high blood pressure. Buckwheat contains flavonoids that act as antioxidants and help the body fight off disease, also it can also help open blood vessels and increase blood flow. But once again it’s mono diet and should not exceed 2 weeks. If you have health issues, should be careful and maybe talk with doctor. For example, blood glucose levels will drop considerably on a buckwheat diet (if eating only buckwheat without anything else, no vegs) which could cause serious health problems for people with diabetes.
Soaking is a critical step for properly preparing all grains and seeds. I like to soak to the point of germination. This way the protective chemicals within seeds are reduced because of the germination.
You have no idea how many times I have tried to look up rice substitutes! I have a bleeding disorder and they told me decades ago that I had to give up rice😢 I dream about fried rice. Thank you so very much for this 🫂
You’re such a great teacher and doctor!
Thanks for your concern for our health
Thanks for RYE CRACKER RECIPE at 11:02 👏 Any of your recipes would be much appreciated🎉
This has been more informative than what my doctor told me
You are such an amazing resource! I was eating so much rice until I heard you talk about arsenic. So I got a few bags of other grains but I didn’t know about aflatoxins! 😢 so I’ll look for the American grown ones next time. We tried amaranth last night. I really liked it, not at all what I expected!
Thank u for the education! Ths is so important for understanding why to change.
Sorghum is grown in the US mostly as animal feed. It is deer tolerant and cheaper than corn.
This information was so valuable. You also gave me an idea
to try a variation on your multi-grain, Goji berry dish.
Thank you very much.
You're awesome!
goji berry =aka wolfberry, can be grown throughout most of north america .
-seems like it'd be a good idea to initiate them and propagate in to unused spaces & low-maintained areas, same with currant and hazelnut/filberts.
I just started watching your videos, and they are awesome. Thanks for the great information!
Good stuff! I have a food saver that I toss 1 pound bags of assorted Grains like multi-colored Lentils and Rice, mix it all together for cooking.
What ratio or grain to liquid?
@@Quezecotl2012 I do a 2 parts water to 1 part grain in my little rice cooker.
Do you have a specific recipe you use or resource page that you would kindly share with me? I'm new to the cooking world so only able to follow specific recipes at the moment😅 TIA!
@@alohaoh I'm sure I am at the very beginners level of that! All I do is collect some random 1 pound bags of various types of Rice, Lentils all colors, and random Grains such as Barley and toss them into my 4 quart food saver and mix them all together so it's a rainbow of grains. Once a day I'll dip a Measuring scoop with 1 cup of mix, add 2 cups of water, and push the button down and it cooks. I do add a 12 ounce bag of a random frozen vegetables and some mushrooms on the top tray so it steams those at the same time. Voila they are done. I toss it in a big bowl, add some Kimchi, Mustard, and any other veg I have in the fridge and enjoy. That is half of my food for the day, you can adjust the portions to your taste. I am 71, and do all my own cooking as I have outlived others and very healthy as a result of this food and a visit to the gym 6 days a week! I hope that helps!
I am delighted to find this! Recently have discovered I am also allergic to wheat; and so I am in search of a replacement for general cooking. I look forward to seeing more of your work. Thank you
Thank you for such a wealth of information, very well explained and motivational. Helps me to understand the reason why i gained weight and most of all, how to change my life for the better ! Makes me conscious of what i put in my mouth now🙏
This is my first exposure to your channel
It was so easy to follow your information. Thank You
I’m so addicted to your videos! So happy I found you!
Thank you for your kind words.
❤🎉🎉🎉🎉 Thank you a million times!!! You are a miracle
Thanks so much for sharing !
Your video becomes much more interesting , since you add a lot more powerpoints ! More attactive and convincing than only stting there talking !
Very helpful ! Thanks !,
I’d appreciate your take on different waters… reverse osmosis, alkaline, electrolyte, tap…
You are awesome ! I am a type 2 diabetic ! This is a lot to take in and can be confusing !
Can you make a video on some healthy preparation for meals ?
It would be very helpful , I will be 70 years young & need help in a lot of areas ! Thank you & have a bless day 🙏
Ruth Harris, I try to do two things. I read the transcripts as the author is talking. You can open them in the description. Somehow I retain more information. Also, I listen to it again while taking notes. Those will cement the info in my brain. Hope these ideas help.
No grain at all!
Go low carb or Keto.
I am so fortunate to have found your site. Thank you
It is important to distinguish between healthy fats like olive oil, nuts, avocado, etc and trans fats.
Why would you recommend buying only American grains? Unless these grains are organic they are likely to have been grown with various toxic substances and in depleted soils.
As a European I was thinking the same... the USA allows the use of lots of chemicals in both growing food, GM food and in processing that are banned in Europe..
I assumes she means buy organic where possible..
That is true for any grains, anywhere in the world now. It's all about increasing yield to make more money. So artificial fertilisers and pesticides are going to be used, unless you buy certified organic foods.
Maybe because it might be fresher and less mouldy?
Once you've boiled or baked your grain surely you got rid of mould?
8 billion to feed... 🥴
@@helenamcginty4920this is the point she was making.
God bless you sweetheart! Love the info and the fight against the poisons!🕊🌈
So much value in this video. Thanks Doc
Concise, smart nutritional advice.
Watching from the PHILIPPINES where unlimited white rice and bread loaded with sugar are king. Loads of sugar in every thing like sauces as well.
Did the medical personnel say why it's like that?
My family absolutely love soba noodles, BUT, you have to read the ingredients. Most all of the soba noodles at my market (Marukai/Tokyo Central) are a blend, flour and buckwheat. I am guessing more flour than buckwheat as flour is listed first on the ingredient list. 100% buckwheat, which I can find from time to time (not often) tastes amazing but is much more expensive than the blended varieties.
This was all amazing. Do you have a more detailed recipe on how you make your ancient grain medley in the instant pot? I would very much like to try it.
I second this request!
The way I would do this is to look each grain up for time to cook and pick the longest time to cook. I have a cookbook that gives those times
Appreciate your content!👍🏾
You’re my new favorite source for information as I have type two diabetes have several G.I. issues
Dry Roasting the quinoa like you would sesame seed removes the saponin...... easier than rinsing.and adds a nice roasted flavor. I eat quinoa every day with most of my foods.
Subscribed after watching your video. A lot of these grains I knew about and have used, but you give more information on them then I've ever seen before. And I research. I subscribed because the way you describe insulin resistance and diabetes is the first time I've ever heard this. So now I'm going to look for more research on this. I LOVE you info and I'm looking forward to checking out the rest of your videos. Also sharing with some of my friends who I know will find this incredibly helpful. Thank you!
When will you publish a recipe book? I want to eat like you do and I am unfamiliar with some of the foods you discuss.I am pre-diabetic, 57 yerars old and a little ovdrweight. I would like to turn my health around. I watch your viedos every day. They are packed with information! Thank you for this commiunity service you are doing for us. There doesn't seem to be a lot of good diatary information out here for post menopasual women. Have you ever looked at Paul Pichford's book Healing with Whole Foods? you might like it.
Such a good video. But I want to pre-order your future cookbook. Come on Doc , you know you want to do it and you can find the time.
This is a great video!!! Thank you!! I wish you would post a pdf of the transcript on a website or link to notes. There’s so much great information that goes by so quickly that it’s frustrating for anyone who really wants to learn what you have to say.
Download the transcript. Then you can read that at your own leisure.
I love rye but I buy it in a loaf of bread, trying to buy it with minimal ingredients. Might do good for my high PSA prostate 😢. Will try some of the ancient grains!
Store bought bread is often not made with the proper proofing time. It's why so many people get leaky gut and gluten sensivity.
Wonderful recipes and info, thank you Dr.
I've really enjoyed your videos. I've changed my diet to use more/mostly ancient grains in the past and felt better than ever. I have found it difficult to get back into it due to kids, work, and other factors. I wish you had a cookbook...
Really that would be a good idea for her to make her own cookbook. Maybe she will consider that idea in the future. I would buy it.
Great info EXCEPT flax seeds must be ground! The seeds are very difficult for our digestive system to break down and can cause problems like diverticulitis.
Yes flax should be ground to get to the nutrients. No seeds do not cause diverticulitis contrary to popular belief.
You should try and dry roast quinoa before rinsing and cooking. It helps with the flavor and is how many prepare it in Peru.
One of your best videos! Thank you!
Another amazing video!! Thank you!!
Wow how much info you packed into 15 min!!❤
Soba noodles - most soba noodles are mostly wheat flour with some buckwheat flour. However it is possible to find 100% buckwheat flour soba noodles, but they are expensive.
Sadly
Weird how high the sodium level listed on the package of some of those though
oftentimes, $15 vs $3 ; in Hawaii ! 😮
It is rather hard to make noodles out of pure buckwheat, as it is really fragile (no gluten), tends to tear etc... So a little bit of wheat added makes for sturdy noodles with better texture. Though really high wheat content is just cost-related. In France a whole region's staple is based on buckwheat "crepes", with a nice aerated lace-like structure. Those are really tasty !
Fantastic video! Just subscribed 😊
Phenomenal information!!!
I switched to farro as my main rice alternative several years ago. I collected a variety of other grains to try to make bread with. I haven't made all the varieties yet. Lol.
I got whole grain kamut (I've never seen it spelled kumat)... I had gotten it with the intention to mill it. But I need a grain mill. Not sure why I haven't tried it as a rice alternative yet. I should do that. Maybe because I really love the farro, and didn't feel the need to try another grain.
I did find a sorghum bread recipe that ended up more like a cornbread than a sandwich loaf. I haven't made that again... I probably need to. But, I figured that could be my cornbread alternative. I also cut corn from my diet as much as possible.
Last year, I fell off my healthy diet a bit. I need to get back on it.
Sorghum is very high glycemic index. It raised my blood sugar a lot
If you're eating well and wondering why you get joint pains (or kidney stones) try cutting out the quinoa and buckwheat - they are two of the highest foods containing oxalates. We're gluten free and my husband and I lived on both of these things for years. He has had continual joint pains for 30 years and we didn't know why..... too many oxalates! When I started looking at our really healthy diet, it was FILLED with high oxalate foods - spinach, raspberries, buckwheat, quinoa, cacao nibs, sweet potato.... and so many more good things.
Hey! The good news is that you don't have to eliminate oxalate-rich foods. You just need to pair them with calcium-rich foods. The calcium will bind to the oxalates and prevent absorption. You will just pee them out. 😊
Here are 20 calcium-rich foods for reference:
1. Fortified Plant Milks (soy, almond, rice, oat)
2. Tofu (calcium-set)
3. Chia Seeds
4. Fortified Orange Juice
5. Almonds
6. Kale
7. Figs (dried)
8. Broccoli
9. Sesame Seeds
10. White Beans
11. Tahini
12. Edamame
13. Dates
14. Collard Greens
15. Bok Choy
16. Almond Butter
17. Okra
18. Mustard Greens
19. Tempeh
20. Hemp Seeds
So many on this list are also high in oxalates, though - Tofu, almonds, kale (except Dino), sesame seeds, tahini, edamame, almond butter, tempeh, and hemp - they're all high in oxalates, and then orange juice is high in sugar, so better off just eating an orange@@ThePurposefulChef
@@Loupdelou-ly1ve The calcium in those foods will balance out the oxalates. I agree about eating the oranges instead of the orange juice (I believe that the whole fruit is better than its juice because you want the fiber, but sugar from fruit is okay. It's the added sugar that is bad for you.).
@Loupdelou-ly1ve Were you buying organic? If not, it's very possible that you were having reactions to the pesticides they used to heavily spray the crops. Grains and soy products 100% have to be organic or they will cause inflammation and autoimmune issues.
You may also have food allergies. I'm allergic to lentils, hot peppers, eggplant, etc. If I eat them, I get inflammation, and my immune system thinks I'm under attack.
I'd hate to see you cut out all foods with oxalates because you're afraid of them.
Wow! Thank you!!! Subscribing right now!
Excellent information for healthier food choices
Rice is not all or nothing bad.
Thank you for sharing this information!
Buckwheat is my choice number one! Always!
Love ❤️ your video it’s so awesome 😎
Please make another video for healthy legumes and beans 🫘 when you have some time. Would love to see it 😊
Thanks for sharing this recipes, very informative.
Everyone is protein defficient, even Americans.
You would have to eat 3-4 times as many plants to get the same amount of protein found in meat.
And even then, plants don't have a good balance of the 20 amino acids, whereas meats do.
@texasfirst3991 We only need 0.8 grams of protein per kilogram of body weight. In the US. that would mean approx. 75 grams of protein for a 170lb person. I follow a whole-food plant-based diet and I get that much protein on a daily basis by the food I eat. That said, I believe we are each unique and different people feel best by following certain diets.
@@vikkiwalton6229 75-100 grams of protein is the bare minimum for a 135lb person based on the latest research.
Plant proteins have a very low Digestible Indispensable Amino Acid Score (DIAAS) when compared to meats.
Lentils have a DIAAS of 50%, meaning that you would have to eat 150g of lentil protein in order for your body to absorb 75g of that protein.
Compared to beef or eggs with a DIAAS of 110%, vegetarians have to eat a lot more calories just to keep up with meat's nutritional density.
And that's not even mentioning how plants do not have a good balance of amino acids, especially ones like lysine or methionine.
This is not a problem with meat, and they have more overall protein as well.
It is true that no single diet fits everyone, but it is a fact that most of us aren't getting even the bare minimum amount of protein.
Complete protein isn’t called complete because it has all aminos, but because it has them over a certain threshold
Have you tried fonio? It’s an African grain, very small and very easy to cook. Great video
@healthyimmunedoc I love all your videos. Regarding organization of content, my brain works better if ai know what food you are talking about before you talk about it. Example: Knowing the grain name first then all the info. I appreciate all the hard work and knowledge you do and have. I watch as many as I can. Thank you.
Same, I find it hard to concentrate on the info thus way round. But I think it's designed to keep attention.
I love barley tea. It's my favorite summer beverage.
What about oxalates? Everything you recommend are high in oxalates….
Thank you for this fantastic resource. When cooking the mixed grains in the instant pot, what setting do you use? How long do you set the timer for? Thanks.
So helpful. Thank you!
Unfortunately many of these are very high in oxalates. I have a congenital kidney disease called Medullary Sponge Kidney and make kidneys stones extremely easily. Tests have shown they are calcium oxalate stones, so my nephrologist says I need a low oxalate and protein diet. On top of that, I do have a sensitivity to gluten and many of the foods that are on the “best foods” lists. Like lemons, watermelon and several other fruits. My PCP says I need to follow a low FODMAP eating plan because of these food sensitivities. Currently I live somewhere where I can’t find a dietitian within an hour or two drive.
I really like your style of explanation! Thank you!
What an excellent video. Do you have a link to the recipe for the multi grain dish? I would love to know the portions of each item, but also want sure whether you were adding goji berries as the subtitles kept stating golji berries also would any style dates do? Thank you for your content.
I eat whole oats for breakfast raw, with oat milk and a pinch of pink salt. No sugar or cooking necessary - it's quite sweet, as is.
I don't think grain is good for raw consumption.
@@Benefacez Thanks for the tip. I'll look into it...
I enjoy your videos. My son has type 1 diabetes and I wish you would differentiate your diabetes messaging between the two types.
Subscribed 🎉 Great content 💚
Peanut butter and jelly forever!! :)
I once tried the gluten-free diet, and yes, I lost that bloated belly. On the other hand, after going 100% gluten-free for about 3 months, I once had to have a quick snack and went for a white breadroll with ham and had a severe allergic reaction, incl. diarrhoea and fever. Going for a day or 2 without gluten every now and then is ok, but be careful about going completely gluten-free unless you have intolerance. Otherwise, you might develop one.
Great info! Thanks!
Can someone please put a list on here …too much talking for me so I can’t watch it all!
What is the white fungus, can you give us some recipes with those grains please, I love your content ❤
Thank you doctor for charing❤
Very fine information and I wil definitely try to eat more millet and buckwheat beside my oats and Rye. 🍀💚🐸