I swear I give up. Eat yogurt it's healthy, oh no. don't eat yogurt, it doesn't help. Lean steak is good for you, no wait, it's not good for you. Fruits and vegetables are good for you, oh no wait, they aren't really that good for you.🙄😒 I don't think anyone knows what the hell they're talking about. So I'm just going to play around with my diet and see what actually works.
@@Mateuszyk its the FAT in meat that is good for you providing its ORGANIC grassfed...adults need very little daily protein. Human mothers milk is only 5% protein & infants need the MOST protein due to their fast growth
You just answered my question about Kimchi...but I just wanted to say that I have been benefitting from you knowledge about food, diabetes, intermittent fasting pretty much everything so I just wanted t thank you for all you do that has help so many of us......Blessing to you n your Fam!
Am from Kenya...your info really helps me.....I was able to have my child's gallstones dissolved through a strict diet but also by using your info ..am grateful
You can make your own kefir daily with the help of kefir grains available online or even Amazon. These grains last for a lifetime. Similarly you can make kimchi or kanji at home. Fermented foods should be a part of your diet for a healthy gut because gut is the root cause of most of the health problems.
Being doing Kefir at home for years... Nothing that I could buy at a store could come event close to its quality (and probably lacks the full spectrum bacteria/yeast cultures)!
@Lawrence Carver I had Kefir the first time probably about 30 years ago in South America. My mom had a hold of a culture and she made it daily for a long time. I loved the tangy flavor.
I love how no one has to timestamp these videos because he just gets straight to the point, and even stamps his own videos. Shows he really just wants to educate you
Another problem is that he packs so many golden nuggets of info that I have to keep pausing to write them down. Genuine, polished, approachable and intelligent…the nerve! lol
I just made sauerkraut from scratch for the first time and it came out great. Much better flavor than anything store bought. There are only two ingredients. Cabbage and salt. I used organic cabbage and Pink Himalayan Salt. It took a week to ferment at room temp in a mason jar. You're supposed to "burp" it once a day for a second - which I did - to let air out or the jar can explode. I tasted it for the first time yesterday. Very crunchy and not nearly as salty as store bought. Delicious! Thank you for all your great videos, Dr. Berg!
@@rocio2917 There are many instructional videos on UA-cam on how to make sauerkraut and the macros. It is simplicity itself. Chopped organic cabbage heavily sprinkled with Pink Himalayan Salt, then placed in mason jars. And if you really like garlic, throw in a few garlic bulbs for a garlic flavor explosion! There's a great channel called "Clean Food Living" which deals almost exclusively with fermented foods. It's hosted by a very sweet, knowledgeable younger woman.
@@cannotbeshaken7889 - you'll like it cooked with diced sauteed onions and diced cooked bacon in it. Strain the liquid from it and add just a bit of water. Fry up a nice sausage or bratwurst, large bun and add sauerkraut. Mustard, ketchup optional
I was eating Greek yogurt for years, but I didn’t really feel like it was doing much so I started making homemade kimchi and sourkraut, the difference is like night and day. I feel more energetic my digestion improved and my skin is glowing. Now I cannot live without it. Always make your own, I tried buying kimchi and sourkraut and it never has these egfects.
I am from Bulgaria and I am making homemade yogurt from original milk from cow. The yogurt is non pasteurized, and the taste is amazing. So, for me and my family this is the best probiotic. Probably you should know about lactobacilicus bulgaricus.
Real Organic Bulgarian Yogurt is the Best !!!! Real Bacteria -- Bacilicus BUlgaricus ! Best ! Japan have been Importing it form Bulgaria for Decades now ! Best !
Whew! I panicked for a second. Bought a farm and a cow just to have good probiotic yogurt all these years. Turns out the stuff at the store shouldn't even be called yogurt, it should be called filth. I'll keep fermenting my raw cow's milk for 24 hrs, thanks.
For those based in the UK, I really recommend trying 'genuine kvass' - its a also a fermented drink very rich in probiotics that come from sourdough! It helped me to get rid of asthma.
@@cynquel757 asthma is an immune reaction, which could be regulated through gut bacteria. I think good bacteria in kvass helped me restore a better gut balance and regulated the immune system, which in turn helped with asthma.
Yes, I love how you understand that people have lives and cant sit around for an hour for a brief history of time...you just tell us what you are going to tell us. Thank you
Costco now has an awesome kimchi. Made in Korea ( like me! lol) and I must confess it is the best I have ever had. It is perfectly cut and seasoned, perfectly fermented. I highly recommend it!
if you have Russian grocery stores where you live, go there, they always have sourkraut, kimchi and fermented cucumbers ( although anything Russian is not popular now I assume).
In Hong Kong , it is becoming popular where you can make your own yogurt with a portable yogurt machine (that is size of a water bottle) where it keeps milk temperature at 42 +/-1 degree C for hours. It then auto switches to fridge mode after fermentation is complete. By adding yogurt yeasts with 20+ different strains of probiotics, the yogurt doesn't have any added sugar, and it is great for breakfast cereal. Lactose intolerant people can even buy lactose free milk that has only just appeared in the Hong kong super markets.
I don't know about yogurt strains but with kefir, the microbes actually feed on the lactose. So taking lactose-free milk would be idiotic in that scenario. Like I said, I don't know about yogurt cultures though
@@candaniel thanks. I haven't tried lactose free milk for yoghurt either. You are probably right. just read instructions that this Denmark yeast should use "pure milk". But my random point on lactose free milk was unrelated to yoghurt. I was just surprised that such offering is now widely available even in Hong kong.
We Turks usually make our own yoghurt at home.. without any sugar and with pasteurized milk (so no need to pasteurize the yoghurt after fermentation), preserving the probiotic content. Home made yoghurt is almost as good as kefir with comperable amount of cfu's. And unlike kefir, it does not contain alcohol, which may be disturbing to the colon for people with IBD/IBS.
Plain Cow's/Sheep/Goat's Milk Grass-Fed Creamtop (non-homogenized) Yogurt makes me feel the best. I add MCT oil and two scoops of collagen to it. Kefir for me causes more of an allergic like response due to the yeast often found in kefir. The best is to make your own, research 24 hour SCD yogurt. If you have an Instant Pot it's a breeze to make. I also don't feel good with fermented vegetables due to the yeast often present.
I had a painful stomach ulcer which I read can be treated with probiotics. I went out of my way to consume everything mentioned in this video in an attempt to blast my system with good bacteria, and the pain went away within a few days. Thanks to this video I can see in hindsight that it was the kefir and kimchi which helped me since the sauerkraut and yogurt I consumed were pasteurized.
Hi Navak where you on proton pump inhibitors while you took the probiotics? I have been suffering from debilitating gastritis for almost a year , want to take probiotics but am scared to take them while not having any acid production Im my stomach , because it I think It can lead to small intestine overgrowth
@@lorimoore5589 Spicy food is soooo good wdym lmao. Honestly I kinda feel bad for people who grew up eating plain and bland food and can’t handle even a little spice like sriracha, y’all are missing out
@@JoeARedHawk275 Yea it kinda sucks. My friend and I get groceries together a lot an she just dies watching what like an don't like. She loves flavorful an a big variety of food. I like mashed potatoes 😂 I don't eat fish, I have never tasted avocado, pomegranate, mushrooms etc. They were out of most juices except passion fruit an she said that's really good, only I kept asking what are the juices in it , and she said just passion fruit???? I didn't even know there was a such thing as passion fruit. She made me buy stuff to make a melted corn beef, sauerkraut, thousand island,rye, Swiss cheese melt, because I like Swiss cheese an I like sauerkraut, lol. I have never tasted rye bread or corn beef 😂 I could go on all night but I am sure I depressed u enough. An for the record I am in my 50's so the issue isn't that I am young an haven't experienced enough life yet. 😁
I buy Cocojune brand plain yogurt. Hardly any sugar. No lactose. It's lovely with fruit and nuts and I just made some almond flour pancakes with this coconut yogurt. I'm not sure if the bacteria dies right away in your gut or not. But I love it.
Dr Berg, I am of Turkish origin. My mother apparently started feeding me home made plain yoghurt at two months of age. Now, I can survive on yoghurt alone if I have to. And honestly, I can not live without it. Not only I can have it alone, or just with toasted rye bread, I make it into Djadjik with cucumber and garlic, or blend it with ice cubes for a refreshing Ayran drink, or have it on all kinds of different vegetable or meat dishes as "topping". However, I have to admit, it did become something I had to avoid when my Irritable Bowel Syndrome symptoms became unbearable. When I had to eliminate milk and all dairy products, along with whole lot of other foods, I tried soy yoghurt but it just wasn't the same. My IBS was something I had to live with just about all my life. Only a couple of years ago, I was diagnosed with Gilbert's Syndrome. So now, in my late 60s, I find out that this has been causing all the gut related problems throughout my life. Following your videos, I got onto Sauerkraut with my main meal and it is working a MIRACLE for me. Strangely, during my childhood I always loved the home made pickles of cabbage and variety of other vegetables (raw veggies pickled with just salt, a few slices of lemon and 4-5 raw chick peas for souring) and the pickle juice. But the adults would allow us kids to have only a little, for they would say too much acid wasn't good for our stomachs. Anyway, I now make my own sauerkraut, and pickles and indulge myself to my hearts content, for I know it is absolutely, definitely doing me good.. And I am also able to eat as much yoghurt, thanks to the miracle of sauerkraut.
Very interesting story - thank you for sharing. Also, I like how you add lemon and a few raw Chick Peas for souring. I am going to try with that. I tried a few years ago, and want to get back into it.
@@InquiringMindsKnowIf you try making pickles, you can make it with salt water, and about 3 or 4 slices (whole rings actually) of lemons- make sure they're washed well, so that they don't spoil your pickles. Four or five chick peas would be sufficient for a two litre mason jar. First, try to press down and pack the cabbages tightly into your jar, all the way to the top, then add the salt water. If you like to, you can add a little white or apple cider vinegar into your salt water too. All these, you can add according to your preferred taste. Salt water should taste salty, but not overly salty. And vinegar can be 2 or 3 tablespoons for a 2 litre jar, just to give that zing and also keep the cabbage crunchy. This pickle will be crunchy, because you don't rub the cabbage with salt, like you would for sauerkraut. You can pickle carrots this way too. Or you can even mix them with cabbage. You'll have to make sure to close the lid tightly, and keep your pickles away from sunlight in a cool area. It will not be ready before two weeks, or may take longer. When you open, slowly and gradually let any gas in the jar escape. Otherwise it may fizz up and spray around. Taste the juice with a clean spoon, if it tastes and smells sour enough, it should be ready. Only refrigerate after opening.
@@mc-nw1rk Thank you for your recipe. It had been so long and I love your tweaks that sound like they would produce great veggies! How long do you think an unopened and unrefrigerated jar could last and be good?
I make Bulgarian yogurt and I’ve just started making Kefir as i was really fatigued, the first time i changed the milk and made a smoothie with it.The following day i did exercises and completed well over my 1000 steps. I was amazed and am definitely keeping on with it 🙏👍🏻🙋🏻♀️
I have heard so many conflicting claims about fermented foods on a Candida diet. Some sources say it is beneficial, and others say it is to be avoided.
Shouldn't infants follow the same rules about consuming honey? I forget the age, but they say infants below a certain age should avoid honey because their immune systems can't handle the microbes yet.
If you aren't doing it already, make your own with real kefir grains. The store bought stuff doesn't compare health wise. Also, try to either use A2 only cow milk (typically more ancient breeds), goat, buffalo, or sheep milk. I've found that even with homemade, real kefir, that it can still be kind of mucous forming and inflammation producing when using the A1/A2 type cow milk. I've been experimenting with this stuff (holistic health, diet, etc) for a rather long time now.
As Bulgarian, my grandmother use to make homemade yoghurt, the milk she would use would come from cows that were fed only with grass in the mountain. The yoghurt from shops doesn't even taste the same as the homemade one!
Yes, this is true but these days the quality of yoghurt produced in Bulgaria is very poor, only few brands make good quality but it is expensive. The cheap ones with low quality use powdered milk which is no good at all. I have seen on the nutritional label whey powder.
Commercial yogurts are subpar product compare to homemade! Because of the process of production they might be fermented not long enough, filled with sugar or other preservatives, the quality of milk used... who knows! Nothing beats fresh milk from grassfed cows!
I am an absolute devotee of my grassfed, organic, unsweetened kefir. I mix cinnamon and cardamom or powdered ginger into it- it is often all I need for breakfast!
Started making fermented sauerkraut about three months ago, inspired by Andrew Huberman's podcast. It is wonderfully easy and feels so good to eat. It's just a little salt - a bit less than a tablespoonful per cabbage - and chopped or grated cabbage. Mix the salt in and squeeze to release juice, then pack into a jar, pour in the juice and put the lid on. In hot weather like we're having now in the UK, it can start to bubble in only a day. Lately, I've been drinking a little of the juice when this happens and it has a rather amazing effect, almost like a really pleasant drug with no side effects or comedown. Pretty sure it's basically my body saying, 'Yes, more of this please!'
@@yashu2043 The first video I watched on this said you could eat it as early as within three days. Certainly, if it's started bubbling, it's live and will be good for your gut already. The great thing is, you can simply open it up to taste it. If you like it, you can start eating. If you want a stronger taste, you can leave it for longer. Watch out when you open it as the bubbling can be very intense and you may get splashed! Possibly best to put the jar in a big bowl or in the sink first. Huberman's podcast recommends ultimately having as many as eight servings of this stuff a day, but also warns that if you're not used to it, it could cause bloating at first, so start with less. Roughly same advice probably applies to how long you ferment it: initially, a week or so will probably be enough, especially if the weather's warm. Later on, as you become used to it, you can do longer ferments. I had some in a deli in Maryland once that must have been fermented a really long time because it tasted like really stinky cheese. At the time, it was too much for me. I'd be interested to try one that strong again though now. Hope your kraut making goes well!
@@JohnMoseley Thank you Sir for the detailed information. I am gonna do it today and would ferment some beet too. That would be my first homemade fermented vegetables. I am 51 years old man and I am suffering with my guts, bloating and constipation, hope that will help me out, I tried enzymes and probiotic but noticed little to no benefits. Thanks again and have a good day ahead.
I’ve made my own probiotics in the past and not sure about the numbers but I did notice a difference! Fermenting ginger and various veggies is a great start for beginners… I almost forgot about kimchi! Thank you for your great videos 🙏🏼
@Lawrence Carver No Yeast Lawrence, just boiled, with Vinegar, & a tiny bit of Stevia, then out in a jar, in the fridge. There's loads of Recipes on UA-cam. 👍🤗
@Lawrence Carver No worries, here's the Recipe Lawrence. 4 ounces of fresh peeled root Ginger, you can cut up into Juliennes or slice thinly on a Mandolin, put in a small bowl, & add a teaspoon of Sea salt, mix up & leave for 30 minutes, then put in a clean jar. Now mix half a cup of Rice Vinegar, with a heaped Tablespoon of Stevia, (Sugar substitute,) any other Sugar substitute, or Sugar if that's what you use, in a Saucepan till dissolved. Bring to a boil, then pour the boiling liquid over the Ginger in the Jar. Let it cool, put on lid, & keep refrigerated for up to 2 weeks. Don't panic if the liquid turns Pink, good quality Rice Vinegar can do that sometimes. Commercial brought stuff has Red Colouring added. Hope that helped. Take care Lawrence. 👍🤗❤🙂🐶
Thank you, Dr. Berg, for another great educational video. I grew up on fermented food being Hungarian. I make my own sour pickles with yeast during summertime. Thank you again, Drm Berg. Your time and efforts are greatly appreciated,
@@melkayhealthyfit All the foods he talked about are very high in histamine. Off the charts high. Even a week of eating any of them will cause serious problems for many people. They're very risky foods that a lot of people cannot handle at all. In my experience if a person didn't grow up eating fermented food it's best to be very careful with them. A build up of histamine can be devastating.
Well I started eating homemade probiotics drinks and foods a few months ago and I started having histamine reactions and it was pretty severe but I knew if I just kept going that it would start evening out eventually so I kept drinking my drinks and eating my foods and to help with the histamine I started taking Quercetin which is a natural form of antihistamine and that worked like a charm and I no longer have the histamine reaction and I drink my homemade water kefir, milk kefir and kombucha daily with no more issues.
@@NintCondition Guess we all have individual constitutions - I certainly know my body does not 'get used to' any high histamine food. It's good that Quercetin works for you, I tried it for 3+ months and sadly it did nothing for me, quite expensive too. I've learnt to avoid high histamine food which is a shame as I love avocados etc etc.
I put a dash of kefir (among other things) in my post workout protein shake. Most protein powders , even though they lack sugar, have a overly sweet taste and this ads a pleasant sour note that balance things out. Highly recommended .
I'm Canadian-Bulgarian. Many Bulgarian families are making yogurt at home, because it's healthy and easy to make. Currently my husband and I moved back to Bulgaria, to grow our food. Our supply of milk ( cow's, goat's and sheep's) come from our neighbors. The animals are mostly grass fed. By the Bulgarian standard the bacterial cultures in our yogurt are Lactobacillus Bulgaricus и Streptococcus Thermophilus. If you are in Bulgaria, look for this Bulgarian standardization sign on yogurt packages: БДС 12:2010 P.S. it is a tradition in Bulgaria to make fermented sauerkraut and other pickled vegetables by Lacto-fermentation.
I can't help but notice the bacteria culture has Bulgaria in its name. I presume there is some really ancient connections between fermenting dairy and that region. Like the sourdough cultures originating from San Francisco or ancient yeast cultures from the Levant that have Egyptian or semitic related names.
@@PhilLesh69 First identified in 1905 by the Bulgarian doctor Stamen Grigorov Lactobacillus bulgaricus from a Bulgarian yogurt sample, and he named it. The bacteria can be found naturally in the gastrointestinal tract of mammals living in Shopluk mesoregion of Balkan peninsula. It's in the Western part of Bulgaria. One strain, Lactobacillus bulgaricus GLB44, is extracted from the leaves of the Galanthus nivalis (snowdrop flower) in Bulgaria. The bacterium is also grown artificially in many countries, but naturally exists only in Balkans/ predominantly in Bulgaria. The longevity among Bulgarians, despite the difficult living conditions in the country, is attributed to the Bulgarian yogurt, a staple of the centenarians' food.
@@Dave-hb7lx it's the first time for me, seeing the word "mazoon". What does it mean? The yogurt in Bulgaria is called (кисело мляко) "kiselo mlyako" literally means "sour milk".
@@ixoraroxiL. bulgaricus, despite being occasionally found in the gastrointestinal tract, it cannot be considered a replacement probiotic, as it does not belong to the resident human flora, this strain is a transient flora, therefore it is not used to replace our flora, as it is not a COLONIZING bacteria . But yes, it has the effects of alleviating the symptoms of disorders. The same as streptococcus thermophilus, it is not a colonizing strain and does not belong to human flora, it can be found if it survives the digestive acid, but normally it does not survive. Both are yeast and improve symptoms, but they do not serve to replenish anything. I'm not saying anything bad about Bulgarian yogurt, the flavor is very good, but there is a difference between treating symptoms and effectively colonizing the intestine. Of course, they must produce some useful enzyme for the intestine. 🇧🇷
Yogurt is a very healthy traditional Turkish food, which dates back to hundred years ago in this territory. Many Turks still make their yogurt at home and the one made with water buffalo milk is considered one of the best. All you should do is to heat 1 litre of milk until boiling point and when it cools down to 45-46 degrees C ( i.e. it should be as hot as you can keep your pinky in it for about 8 seconds), add one tablespoon of yeast in it ( yeast is one full spoon of the yogurt you previously made) and whisk it gently for a couple of seconds. Then leave it to rest for about 5 hours, wrapping with cloths (maybe blanket, or a couple of towels) to help maintain its heat for a while. Then open it and keep it in the fridge for couple of hours. That is all!
@Ella Nola Unfortunately it's the one left from the previous yoghurt, and so on :) If the one left from previous one is not 'high quality' (sometimes it's just too late to use, or you were just not 'successful' in the previous one), you ask from your neighbor. That's how my mom has been doing for years. I can't tolerate the scent of milk, especially after it's boiled, so my mom prepares mine too. If you have that problem, you'd need someone to do it when you're away from the kitchen
@@worldtraveler852 well he got the etymology wrong but still its of turkic origin. the word kefir stems from turkic kipchak dialect that is also spoken in many areas of todays russian nonslavic lands. the word kefir comes from the prototurkic köpür (froth). Also yugurt is of turkish origin.
I love KEFIR! And recommend it to my clients as a Personal trainer ! I am Bulgarian and really appreciate you praise the BULGARIAN YOGHURT not Greek like the entire world 😂! We have the sour polish kefir here in London and I have it often - not feeling guilty now! Thank you 😊
@@CecileSolange I live in California, I’ve bought Bulgarian yogurt at Arabic markets, Whole Foods and Sprouts. Usually the health food stores carry it.
@@Drberg hey doc, sry to bother you, one question. i know that lean protein can spike bloodsugar-levels. can we otcome this problem by let's say cooking a lean meat with olive oil + taking omega 3's after the meal?
I made homemade saurcraut 4 years ago I keep it in the refrigerator in a big glass container and every now and then when I come off of a long waterfast I'll eat some of it as part of my refeeding period and I have no problem getting my system activated again and the saurcraut is just as good now as it was when I first made it so therefore I would suggest making it yourself using a recipe from internet this way you know exactly what is in it and it's not at all complicated in making it and it's very inexpensive rather than buying it already made.......
This is something I want to try doing myself at some point. I have bought organic sauerkraut numerous times, just cabbage, water and salt, and I like it very much, but yes, a bit on the expensive side.
As for yogurt, a few years back I made my own yogurt for a while. A special recipe promoted by the cardiologist author of "Wheat Belly." It was a special strain of bacteria (I still have some of the pills) and you could make it in the oven, keeping it at about 100 degrees for 36 hours, not hot enough to kill the bacteria, so you get a high CFU and low lactose because of the extended fermentation time. And of course no added sugar. It was very good, but after getting a few batches that for some reason didn't turn out well, I gave up, and haven't tried making it since.
A lot of these isolated strains cannot be used indefinitely for some reason. You have to occasionally refresh with a batch of new strains. This is unlike real kefir grains which if treated decently can usually go on indefinitely.
I bought a luvelle yogurt maker and i am making the L reuteri yogurt with raw cream. It's delicious. I consume sauerkraut also (and drink the juice) Cheers ✌
That's probably the Reuteri yogurt. I make it and it is delicious. I use yogurt or the whey as starter for next batch for few cycles but once in a while I reintroduce the strains from the tablets to keep the culture strong.
Many asian Indians make yogurt at home . So you can get the yogurt from Indian grocery store near you and use that as your starter culture. Boil 4 cups of milk , let it cool to Luke warm temperature. Now add about 4 Tbs culture and let it ferment at room temperature over night. ( About. 8 to 12 hours ).Once the yogurt is set refrigerate. Use this yogurt that you made as the culture for the next batch. You can even freeze some yogurt and use it as a starter Culture. It works.
@@oscarmendoza4823 Correct, it's the L reuteri yogurt. I made numerous good batches, delicious as you say, but then all of a sudden it started turning out bad, even when I started completely from scratch using the same exact ingredients and methods I used when it turned out fine. I have no idea what went wrong, but I just got frustrated and finally gave up.
For many years, every family in rural Romania have in thee cellar for winter at least one barrel of sauerkraut, a lot of pickles ,all kind of vegetables.
In Bangladesh, you will probably dislike the yogurt for its sourness, sweet yogurts can be found but not that common which the seller may keep it as optional in the menu
Only point you need to remember about yogurt - if its pasteurized > its not good (as bactarias are already killed) - if its non-pasteurized > its good Easy way: take raw milk, and make yogurt at home. Extra tips: only take yogurt with vegies, not fruits especially acidic fruits like berries etc... Take yogurt when you are empty stomach or before/after meal after some time gap.
Alhamdulillah..Had anxiety disorders before..thanks to kefir I am a normal one. Just to add up I do too IF and off the sugars and nightshade vegetables temporarily until I heal.
When you make yogurt the lactic acid bacteria is added AFTER pasteurization.. so yes they do indeed survive. There would be no point in killing the added bacteria with pasterurization as then the milk would not turn into yogurt. The pasteurization is done beforehand to kill off unwanted bacteria. Sincerely .. a food scientist
This is really true my Dr, I have gastric problems. I was probiotic can solve this problem I have been eating yogurts but it never help me. Thank you for this video
Please make video on :- 1) Mecho-Growth Factor. 2) IGF - 2/3/4/5/6. 3) PKL. 4) endogenous regeneration. 5) Transient global amnesia. 6) Can beta cells repair themselves? 7) Tonic-clonic seizure. 8) SARMs. 9) Does Insulin stimulates protein synthesis. 10) Nonessential amino acids are mainly synthesized from glucose. Is it True ? 11) Benifit of Carbs & insulin in healthy Body. 12) Body makes Around 1000 Mg Cholesterol per day... If we eat 1000 Mg Cholesterol every day then body stop producing Cholesterol ??? 13) Can you survive without essential amino acids? 14) one more detail video on Neurogenesis. 15) Can cortisol burn muscle and fat? Both ? 16) What is " Turkesterone " And how it work in human body? Herb's :- 1) Valvet beans (Mucuna pruriens). 2) Curry leaves(Murraya koenigii).
I remember khiran krishnan saying that it doesnt matter if the probiotic bacteria is alive or not when it arrives to gut. According to him these bacteria anyway acts as a fertilizer for ur existing microbiome. I donno but i think its an interesting point of view. I btw make myself yoghurt, milk kefir, sourcream, sauerkraut, kimchi, kombucha and water kefir in my own kitchen 😁 yummy, and to me it seems they improve my vitality 🤔 (could be a placebo as well 😂 but at least they are delicious)
Tiarana Manna: To put it bluntly, Khiran Krishnan is full of crap, the purpose of a probiotic is to restore beneficial bacteria in cases in which they have been lost, If the bacteria are dead, it's no longer a probiotic. He clearly has no special knowledge or perception, I would advise you to listen to Dr Berg, who actually knows what he is talking about.
In some Asian Indian ( tamil )communities every meal should end with yogurt rice. The staple break fast is over night fermented cooked rice with yogurt and pickle.
It does matter. But either way they still offer benefits. Sourdough bread is good for your microbiome (real sourdough from those cultures that have 30+ years) even though there is no live bacteria.
I make my own kefir at home. Its wonderful, and so easy to have fresh kefir every day! I got my kefir cultures from Fusion Teas, but there are many sources. Truly… easy and delicious! Kefir is naturally virtually (99.something) lactose free, even if you use regular milk. Why? The beneficial bacteria consume the lactose.
I currently live in Korea and there are so many various kinds of Kimchi over here. Most common one is made of Korean cabbage but Korean radish Kimchi, green onion kimchi and leaf mustard Kimchi are also popular. There is one more potent ingredient for Kimchi which is salted anchovies/clams/krill/squid(half fermented).
I made my own kimchi from a recipe from Maangchi on yt and it was DELICIOUS. Way better than what you can buy in stores. I did two; Napa and radish. Radish is my fave, my young daughters who never had kimchi before this ate it up!
Sadly a lot of store bought kimchis in the US leave out the fish because they want to be vegan friendly/allergy free and most Americans would be afraid of fermented fish anyway
Have never seen you respond to a comment or question but maybe someone here knows... So if the stomach kills microbes before they can colonize the lower gut, why not use an enema? A bit of cool coffee and some diluted saurkraut juice? Even the contents of a quality prebiotic supplement capsule? perhaps some soluble fiber as a pre biotic? Is it safe? I may start with a very weak dilution and see how it goes. Pretty sure my gut biome is destroyed. My liver is failing from hep-c. It's gone now, but I won't live 5 years if I can't get healthy by my best estimate. But I can barely eat food every day. When I can, it's usually less than 10~15 bites and break for an hour. On a good day I can consume one average~big meal. It'd, be enough if I could hold it(I eat only whole and mostly organic, even make my own pasta.)but it's never more than 12 hours till it's passed. Has anyone ever tried this?
Recently I have learned that unpasteurized sauerkraut (the kind that has to remain refrigerated) is far better than any dairy product as far as probiotics.
I remember I was suffering from stomach pain. I was studying hard and not eating well, so I bought kefir and drank and within a day, I felt so much better and from that day onwards, I always buy kefir.
I love your channel! I culture over two dozen different non-cheese "yogurt", kefir and cultured dairy products plus kombucha. By the way, it's not "KEY-fur". In Turkey pronounced "Kay-fesh" or "kuh-FEAR", depending on who is speaking. To say it KEYfur is a lot like saying BEEgut instead of baguette. Or pass-tuh instead of pasta.
Thanks Dr.Berg,on enlightenment of fermented foods. Here in India we consume curd and buttermilk(curd and water mix with many herbs and spices) with live culture and consumed with lacto fermented pickles( Here normally only pickled in salt water without preservatives. ).Our pickles last for 3 years.
@@amandairedale706 smear yogurt on a pan and fill normal milk to the level of the smeared container and leave it out over night it needs warmth no cold temp
I am also from India.3 years without Vinegar and only salt water 😄??What Pickle?Other ingredients?You mean after preparation the pickle should be kept closed in the bottle in the Fridge.Salt water pickle will spoil in 3 months if you kept outside and daily taking according to my experience..
Thank you so much, Dr. berg, for helping me get healthier. Wish you well. BTW, I am from the culture eating Kimchi "every day." The radish you have shown on the screen is not a type of radish we've been using to make kimchi (although you could). The radish for kimchi is large, long and fat in shape and it is white. We also make "radish kimchi" very often in that radish is the main ingredient, not cabbage. I am a 70 year old ex-patriot. 😅
Thank you for this informative video. I make my own yogurt and eat it almost every day, but I didn’t realize sauerkraut and kimchi are so much more powerful in terms of beneficial gut bacteria.
I live in Dubai and the most popular probiotic here is Laban. It is a fermented milk in Arabia and North Africa. We would love to here your thoughts on this.
I love you Dr.Berg!! I’m from Korea and I’m so glad to know more about Kimchi which I eat everyday! Now I appreciate it even more, thank you so much! ❤
Please, it's pronounced ka fear! I get yogurt free from my job all the time. Usually Fage or chobani. I noticed that I was getting backed up (not evacuating daily, getting bloated) and tried to understand what had changed from the week before, when I was very regular. I realized I had run out of yogurt, so I stopped eating it, of course. I bought some yogurt because there wasn't any at work, and immediately the next day, I became regular again. I'm not lactose intolerant, thank God because I couldn't live without dairy. I drink about a half gallon of milk per day, and I love cheese and sour cream. And ice cream, too, although I don't consume that too often. So how do you explain how the yogurt keeps me regular, if the probiotics are dead? 🤔
@@AP-pf8kv Have you checked out the Asian grocery stores around your area? Because here in Canada, I get it from the Korean market and I've seen natto at Chinese supermarkets as well.
Thanks a lot for your sharing informations Mr.Berg. I have a few words for about Yoghurt that Turkish traditional (not fabrication ones) Yoghurts are functional as well as Kefir however it is difficult to find in Turchia even!?
My EZ Probiotic Chocolate Blueberry Frozen Yogurt Recipe: -Grab a 14 oz coffee mug -Fill it halfway with yogurt, then add: -1 Tbsp cacao powder -1 Tsp vanilla extract -A pinch of sea salt -Add sweetener of your choice, to taste. Just enough to offset the bitter cacao. I prefer about a teaspoon of allulose. -Stir and taste, modify to your liking -Fill the rest of the cup with frozen organic blueberries -Using a spoon, push the blueberries down into the yogurt, then stir -As you stir, the yogurt will transfer its heat to the frozen blueberries until they are the same temperature, creating frozen yogurt. I like to stir for about 30 seconds, then let it sit for a minute, then stir again and eat. After playing around with many recipes for keto ice cream, this is my favorite one I settled on, it's simple and fast to make, and I don't have a batch of ice cream sitting in the freezer waiting to be eaten. Also, freezing the beneficial cultures does not kill them, I looked into this when I was developing the recipe. Hope you try it and enjoy!
Probiotics and fermented foods are a great learning process. I started with buying kombucha. Then went to buying Greek yogurt. Next I started making sauerkraut but never really ate it. Then I started making my own kombucha. Then I learned about milk kefir and started buying that. Finally, now I settled on making my own water kefir and buying kimchi to eat as a side.
@@wilted_rose510 yup. When you go thru the 2nd fermentation it tastes like a fruit flavored soda. All you need is the kefir grains, water, and sugar, plus whatever fruits you want to ferment it with
Make your own kimchi: it’s so easy and you can adjust the taste to your own liking, hot, sour, sweet…. My mouth is watering already just by typing this. 😂 give it a try: makng kimchi is real easy.
@@maggiegoossens1894 Kimchi IS delicious, but the problem with making it is that it stinks up your place. It is a lot stronger smelling than all the other typical ferments/cultures--especially if you make it the real traditional way (typically has some sardines, anchovies, or bit of other small fish in it). I get it a huge arse jar of it at the Asian market for pretty reasonable. I like making my own other ferments and cultures though. Kimchi is just kind of special/extra though.
Cheers Doc 👍. Unfortunately I can't do milk protein, so kefir is out. I love sauerkraut, most of it in the store is pasteurised. I have just bought some Mason jars. I will try making my own.
It's so simple. Shred cabbage. Toss in some sea salt. Knead with clean hands (it's the good microbes on the cabbage and on your hands that you're culturing). Pack tightly into a jar. Cover loosely. Store in a cool dark place. After three or four days it will be live active kraut. Toss in caraway seeds, or some shredded carrot or other vegetables for added flavor, if you like.
If it is because of a lactose intolerance you should know that the kefir feeds on the lactose in the milk making it safer for people who are lactose intolerant.
@@pamelayoung6191 is this a real question? At the market, go to the milk section and you’ll see cow milk. There will be all kinds. But check for one that says organic and the term “grass fed”. And that is what I use for homemade yogurt.
Me too...I also buy organic milk,and make my yougurt,without boiling it,.. It's raw milk...I put the milk into the jars near a source of hit...in 2 days my yougurt is ready,and it's very good...
My 100% non-pasteurized homemade yogurt is absolutely fantastic, and brimming with plenty of good gut healthy microbes. I make a 1/2 gallon at a time for MUCH less than store bought, and it's MUCH tastier to boot. No added sugar/starch/stabilizers - Just milk and live cultures that get recycled over and over. So, so easy to make too, and I like to incubate it for a long time to give it a tangy kick.
@@johnnyedwards3100 Sure. 1/2 gal of milk heated very slowly to 180 degrees F, kept at 180 for 10 minutes then allowed to cool at room temp to 115. Completely mix/lightly whisk in 3 heaping Table spoons of room temp plain live culture plain yogurt. Cover and place in an area that is 105-110 degrees for 12-18 hrs. Cool well and while doing so remove whey that collects. If you want true Greek style, scoop yogurt onto cheese cloth and suspend to allow a lot of liquid to drain. Drain too long and you will form a soft cheese. So easy but so good and can save a ton of $$$ too.
Thumbs up for recommending natural probiotics. When I saw the title I almost thought that you were going to just trash yogurt and not mention the benefit of Kefir grains. Glad I convinced myself to see the video till the end. Humanity is sick because we no longer make our own foodstuff.
Dear Dr. If milk contains growth hormones, is there is dairy product ghee,butter, yogurt etc. also has growth hormones??? Please answer, love from 🇧🇩 Bangladesh... ❤️
Thank you for all you do! Could you again provide the specific reference for what stains of probiotic organisms are killed in the human stomach? I skimmed the references above, but missed the specifics. I am trying to understand why you mentioned that probiotic organisms in yogurt are killed in the stomach, but the probiotic organisms in other fermented food are not killed by the low stomach pH. Many thanks!!
Re: peppers in kimchi. My understanding is that the peppers are in the nightshade family and the nightshades form psoriasis triggers. What’s a person to do?!
My wife makes kimchi. She likes it really spicy. I started out taking small amounts because of the chilli but you adapt quite quickly to the heat of chilli. Now I'm addicted. It definitely improves with age. You can buy it but it really is easy to make. Lots of good youtube videos.
I prepare sauerkraft, fermented cucomber, jalapeños and other vegetables by myself. It is not difficult, I bought some airlock but you can start with normal jars. I love them both for the flavour and for the health. There are many videos in youtube. I want to learn how to male kimchi too
I've been taking two tablespoons of natural Greek yoghurt after each meal for two years now and I feel that it's helped my stomach a lot. However, kefir looks like a better and cheaper option, so I think I will convert.
We Turks usually make our own yoghurt at home.. without any sugar and with pasteurized milk (so no need to pasteurize the yoghurt after fermentation), preserving the probiotic content. Home made yoghurt is almost as good as kefir with comperable amount of cfu's. And unlike kefir, it does not contain alcohol, which may be disturbing to the colon for people with IBD/IBS.
@@RobCLynch Rob, get some organic whole milk ( four pints ) take a large glass out and refill with kefir.Shake the kefir bottle and the eventual mix well. Leave in a warm place for 24 hours. Worksurface in kitchen is fine. You can keep repeating this ad infin. if you wish. You could add some greek yog or cream to the mix. I bought some £2.70 kefir from Tesco and two weeks back and it has so far given me about 16 pints of kefir. It worked well with some heavily reduced ( use by date) semi skimmed too.
Yeah you can tell there's definitely not enough kimchi and probiotics consumed in the western diet. I went in the grocery store a couple of weeks ago asking where the kimchi was and I had to keep repeating it. They thought I was asking for some type of a tea and the guy had to ask two other workers before they knew what I was even talking about. Lol.
People kept telling me that plain greek yogurt is amazing for me and I’m lactose intolerant. (Among many other stomach issues.)They say I shouldn’t get sick and I try eating it and I still have issues. A friend of mine is going to teach me how to make my own kefir and I’m now even more excited to try it!
Making Kefir is not difficult. The culture needs tending care, so they become like your "pets". But not too difficult to pause the culturing for some days or few weeks.
Good Morning , Dr.Berg 🌞 I sure do appreciate you , Thank you so much for sharing this Ecxllenct information with everyone ! May God continue to bless you , Stay Safe 🙏 ❤ 🎑 4 / 13 / 2022 🎑
Hello Dr. Berg. I enjoyed this video, but it brought to mind a couple questions. If the bacteria in yogurt is killed in the stomach, how is the bacteria in fermented foods different? Another question: if the bacteria in yogurt is dead, how is it that one can use store bought yogurt as a starter for making homemade yogurt?
Last question answered: Because in most countries you can buy LIVE yoghurt which is what you need.. not the branded, heavily marketed, processed and sweetened muck that big food conglomerates try and hook you into. Particularly the terrible stuff aimed at babies and kids.
Hi Doc! I have been wondering if the probiotics in fermented foods like sauerkraut, can survive stomach acid. I have also made my own Greek yogurt where the fermentation of the cultures happens over a period of a day and a half, AFTER the heating process. Will those probiotics survive stomach acid? Please and thank you in advance.
While kefir has been said to have twice as many active cultures as most yogurts, some brands of yogurt will feature a "Live & Active Cultures (LAC)" seal from the National Yogurt Association(NYA). The NYA provides voluntary certification to companies that make yogurt and the seal tells you that the brand has at least 100 million cultures per gram at the time it's manufactured.
Dear Dr. Berg, Thank you so much for reliable, valuable content. Can you do a video about "curry leaves". I often hear that "curry leaf" extract may help to reduce high blood sugar levels. Always your videos are helpful. Thank you again.
I think many are missing the point. The bacteria inside us is what makes or breaks our health. If we would start eating & drinking fermented foods every day at every meal, we would bankrupt the pharmaceutical industry. ❤😊
Some kefir brands labeled as pasteurized are only referring to the milk that is pasteurized BEFORE the fermentation process, thus the live active cultures in the kefir are unexposed to pasteurization. The FAQs on a product’s website usually addresses this.
My dad's been on Kefir for about 5 weeks. Seeing his health improve has been miraculous. He know has regular bowel movements (previously had bad constipation), his back pain has gone (was offered surgery, had numerous mri's) this one really surprised me , he's lost excess weight (abt 1 stone), skin looks vibrant and healthy, he's got more energy, not falling asleep daytime. He's so much happier now.
I blend the freshly drained kefir with some blueberries and a few scoups of Greek yogurt, tiny bit of collaghan protein powder. He drinks it first thing in the morning. Standard routine for him now.
Dr. Eric, thank you for mentioning the Bulgarian yogurt! Thanks to our county's weak marketing our yogurt is acknowledge only by few countries like Japan and Korea... and of course I'm biased, but I consider it an amazing food.
It is Greek really Greeks took it to Bulgaria, actually to kingsom of Bulgars in age of Krum and his successor to what is now Bulgaria after Bulgar kings gave call to Greeeks to migrate and add professions to Bulgar cities wspecially with great Byzantine frisis of thw time.
Interesting video. I live in Sweden and in the ingredients declaration of all the milk products I find in the grocery store (including Kefir and some "probiotic" drinking youghurts that are specifically made to "fix your stomach") lists pasteurized milk. But they also list different types of bacteria cultures and other stuff. In just one of the products I've found that they listed "live culture". But there are lots of different brands, so they might all mean that the culture is live I guess. So I'm thinking that these milk products probably are made from heat treated milk that are then infused with the bacteria, since it doesn't say that the whole product is pasteurized. What do you think about that theory? Is there any way to test the yoghurts to see if they are alive or dead? Also the Kefir we got here seems to be a bit strange. You said that the bacteria eats some of the lactose. But for some reason they have added lactase enzyme to the Kefir we've got here. To me that indicates that there is a lot of lactose in the product still.
@@OGAesthetics No, not really. I tried to "ferment" some oats in some different milk products and with just plain water, and also with some probiotic powder. I didn't really see much of a difference if I remember correctly. But it was a while ago, and it sort of ran out in the sand... I certainly did not manage to find out by looking at the websites or packages of the different products though.
In the US we have some yogurts with lactase, they are considered "lactose free" since the lactase counter acts the lactose in some way. They are marketed toward people who are lactose intolerant, but maybe lactase is just good to have in general if you guys have it in all yogurts, I'll have to look into it. Edit: I just re-read your comment and realized you're talking about kefir, not yogurt. The kefir I see in the store here is high in sugar, which means a lot of lactose. Maybe that's the reason for the lactase.
@@Romulux I barely remember my comment. But lactase is an enzyme that helps breaking down the lactose. If you're lactose intolerant your body produce less (or none at all) of the lactase enzyme, an instead the lactose has to be broken down in the colon, and that process isn't as efficient and has a lot of gas as a by product. So some lactose free products add lactase enzyme that breaks down the lactose, so intolerant people doesn't get tmmy aches. I think I was talking about Kefir supposedly having no lactose as an effect of the fermentation process that turns milk into kefir, but for some reason the ingredient list had lactase listed even thou it wasn't specifially listed as lactose free. This sounds weird because there already shouldn't have been any lactose. So why add the enzyme? I guess that's what I meant. I'm not sure how they would list the sugar content in kefir (or yoghurt) with added lactase. I mean the lactose doesn't go away. It's still there even though it gets broken down into more simple sugar. So I'm not sure high sugar automatically means high lactose. Also some products add sugar because people like the tast. Especially if it also has added fruit.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I make my own L Reuteri yogurt, my own kefir with raw unpasteurized milk, my own sauerkraut and kimchee, pickles etc. UA-cam makes it easy to learn.
I swear I give up. Eat yogurt it's healthy, oh no. don't eat yogurt, it doesn't help. Lean steak is good for you, no wait, it's not good for you. Fruits and vegetables are good for you, oh no wait, they aren't really that good for you.🙄😒 I don't think anyone knows what the hell they're talking about. So I'm just going to play around with my diet and see what actually works.
I am waiting for a new study for coconut oil that shows, that is very harmful ; )
Listen to your body, best you can do.
Veggies and lean steak are always good choice! Fruits and yogurt not gonna hurt you either. :)
@ Brianna Morrison -You expressed MY exact thoughts
@@Mateuszyk its the FAT in meat that is good for you providing its ORGANIC grassfed...adults need very little daily protein.
Human mothers milk is only 5% protein & infants need the MOST protein due to their fast growth
Don't forget eggs. LOL! I stopped worrying about it and eat two a day.
You just answered my question about Kimchi...but I just wanted to say that I have been benefitting from you knowledge about food, diabetes, intermittent fasting pretty much everything so I just wanted t thank you for all you do that has help so many of us......Blessing to you n your Fam!
Am from Kenya...your info really helps me.....I was able to have my child's gallstones dissolved through a strict diet but also by using your info ..am grateful
What u did
wonderful!!
what did you do?
You can make your own kefir daily with the help of kefir grains available online or even Amazon. These grains last for a lifetime. Similarly you can make kimchi or kanji at home. Fermented foods should be a part of your diet for a healthy gut because gut is the root cause of most of the health problems.
Making kefir with your own spit is much more effective
Truth!
@@jackward770 What is wrong with you? Keep your negativity to yourself..
Being doing Kefir at home for years... Nothing that I could buy at a store could come event close to its quality (and probably lacks the full spectrum bacteria/yeast cultures)!
@Lawrence Carver I had Kefir the first time probably about 30 years ago in South America. My mom had a hold of a culture and she made it daily for a long time. I loved the tangy flavor.
You sir have not wasted a second of my life, straight to the point and every word u said is just knowledge, thank you!
I love how no one has to timestamp these videos because he just gets straight to the point, and even stamps his own videos. Shows he really just wants to educate you
Another problem is that he packs so many golden nuggets of info that I have to keep pausing to write them down. Genuine, polished, approachable and intelligent…the nerve! lol
Exactly.
Yeah just watch the long video to understand....
I need a gut for dummies
He’s the man. Imagine if he was single? He’d be scoring tail non stop. Am I right ladies?
I just made sauerkraut from scratch for the first time and it came out great. Much better flavor than anything store bought. There are only two ingredients. Cabbage and salt. I used organic cabbage and Pink Himalayan Salt. It took a week to ferment at room temp in a mason jar. You're supposed to "burp" it once a day for a second - which I did - to let air out or the jar can explode. I tasted it for the first time yesterday. Very crunchy and not nearly as salty as store bought. Delicious!
Thank you for all your great videos, Dr. Berg!
I tasted sauerkraut as a child and nearly puked my guts out just from the taste. I wonder if my buds have changed since then.
Where did you find the instructions?
@@rocio2917 There are many instructional videos on UA-cam on how to make sauerkraut and the macros. It is simplicity itself. Chopped organic cabbage heavily sprinkled with Pink Himalayan Salt, then placed in mason jars.
And if you really like garlic, throw in a few garlic bulbs for a garlic flavor explosion!
There's a great channel called "Clean Food Living" which deals almost exclusively with fermented foods. It's hosted by a very sweet, knowledgeable younger woman.
@@cannotbeshaken7889 It's an acquired taste. I dislike sauerkraut, but I love kimchi.
@@cannotbeshaken7889 - you'll like it cooked with diced sauteed onions and diced cooked bacon in it. Strain the liquid from it and add just a bit of water. Fry up a nice sausage or bratwurst, large bun and add sauerkraut. Mustard, ketchup optional
I was eating Greek yogurt for years, but I didn’t really feel like it was doing much so I started making homemade kimchi and sourkraut, the difference is like night and day. I feel more energetic my digestion improved and my skin is glowing. Now I cannot live without it. Always make your own, I tried buying kimchi and sourkraut and it never has these egfects.
it would seem you can't spell sauerkraut
@@ruzziasht349 there are nicer ways to say that.
You're consuming a lot of sodium.
@@ruzziasht349 It’s clear, you don’t know how to capitalize the beginning of a sentence or how to use punctuation.
@@ruzziasht349 sauer means sour in german
I am from Bulgaria and I am making homemade yogurt from original milk from cow. The yogurt is non pasteurized, and the taste is amazing. So, for me and my family this is the best probiotic. Probably you should know about lactobacilicus bulgaricus.
Real Organic Bulgarian Yogurt is the Best !!!! Real Bacteria -- Bacilicus BUlgaricus ! Best ! Japan have been Importing it form Bulgaria for Decades now ! Best !
🇧🇬
Eating regular flavored store bought yogurt is not healthy. I am using raw whole milk doing kefir for myself
Yep, he mentioned the Bulgarian yoghurt as “awesome” in the first few minutes of the video section on yoghurt
Do you heat up the milk in the yoghurt making process?
I have kefir fermenting on my counter right now. It's my first time making it and I'm so excited to start this new food project!
Whew! I panicked for a second. Bought a farm and a cow just to have good probiotic yogurt all these years. Turns out the stuff at the store shouldn't even be called yogurt, it should be called filth. I'll keep fermenting my raw cow's milk for 24 hrs, thanks.
Doctor, you’re helping more patients than anyone else can
He’s not a doctor.
And for free!!
how do you know ?
@@newtubeorder8141 go out
@@carmensuigeneris682 go out to drink 🤔🤔🤔
For those based in the UK, I really recommend trying 'genuine kvass' - its a also a fermented drink very rich in probiotics that come from sourdough! It helped me to get rid of asthma.
Where can I buy it? Please post the links
Do you mean Iggy's genuine kvass?
How did it get rid of your asthma?
@@cynquel757 asthma is an immune reaction, which could be regulated through gut bacteria. I think good bacteria in kvass helped me restore a better gut balance and regulated the immune system, which in turn helped with asthma.
@@drakedorosh9332 no sorry thats something else
Yes, I love how you understand that people have lives and cant sit around for an hour for a brief history of time...you just tell us what you are going to tell us. Thank you
Costco now has an awesome kimchi. Made in Korea ( like me! lol) and I must confess it is the best I have ever had. It is perfectly cut and seasoned, perfectly fermented. I highly recommend it!
Is this in Canada or US
Oh thanks for sharing!
Is it the only one? Do you know the brand?
good to know, thank you
if you have Russian grocery stores where you live, go there, they always have sourkraut, kimchi and fermented cucumbers ( although anything Russian is not popular now I assume).
In Hong Kong , it is becoming popular where you can make your own yogurt with a portable yogurt machine (that is size of a water bottle) where it keeps milk temperature at 42 +/-1 degree C for hours.
It then auto switches to fridge mode after fermentation is complete. By adding yogurt yeasts with 20+ different strains of probiotics, the yogurt doesn't have any added sugar, and it is great for breakfast cereal.
Lactose intolerant people can even buy lactose free milk that has only just appeared in the Hong kong super markets.
I don't know about yogurt strains but with kefir, the microbes actually feed on the lactose. So taking lactose-free milk would be idiotic in that scenario. Like I said, I don't know about yogurt cultures though
@@candaniel thanks. I haven't tried lactose free milk for yoghurt either. You are probably right. just read instructions that this Denmark yeast should use "pure milk".
But my random point on lactose free milk was unrelated to yoghurt. I was just surprised that such offering is now widely available even in Hong kong.
We Turks usually make our own yoghurt at home.. without any sugar and with pasteurized milk (so no need to pasteurize the yoghurt after fermentation), preserving the probiotic content.
Home made yoghurt is almost as good as kefir with comperable amount of cfu's. And unlike kefir, it does not contain alcohol, which may be disturbing to the colon for people with IBD/IBS.
Plain Cow's/Sheep/Goat's Milk Grass-Fed Creamtop (non-homogenized) Yogurt makes me feel the best. I add MCT oil and two scoops of collagen to it. Kefir for me causes more of an allergic like response due to the yeast often found in kefir. The best is to make your own, research 24 hour SCD yogurt. If you have an Instant Pot it's a breeze to make. I also don't feel good with fermented vegetables due to the yeast often present.
I had a painful stomach ulcer which I read can be treated with probiotics. I went out of my way to consume everything mentioned in this video in an attempt to blast my system with good bacteria, and the pain went away within a few days. Thanks to this video I can see in hindsight that it was the kefir and kimchi which helped me since the sauerkraut and yogurt I consumed were pasteurized.
Hi Navak where you on proton pump inhibitors while you took the probiotics? I have been suffering from debilitating gastritis for almost a year , want to take probiotics but am scared to take them while not having any acid production Im my stomach , because it I think It can lead to small intestine overgrowth
@Navak the spiciness of kimchi didn't bother you? I can handle a little spicy but super spicy food kill me.
@@lorimoore5589 Spicy food is soooo good wdym lmao. Honestly I kinda feel bad for people who grew up eating plain and bland food and can’t handle even a little spice like sriracha, y’all are missing out
@@JoeARedHawk275 Yea it kinda sucks. My friend and I get groceries together a lot an she just dies watching what like an don't like. She loves flavorful an a big variety of food. I like mashed potatoes 😂 I don't eat fish, I have never tasted avocado, pomegranate, mushrooms etc. They were out of most juices except passion fruit an she said that's really good, only I kept asking what are the juices in it , and she said just passion fruit???? I didn't even know there was a such thing as passion fruit. She made me buy stuff to make a melted corn beef, sauerkraut, thousand island,rye, Swiss cheese melt, because I like Swiss cheese an I like sauerkraut, lol. I have never tasted rye bread or corn beef 😂 I could go on all night but I am sure I depressed u enough. An for the record I am in my 50's so the issue isn't that I am young an haven't experienced enough life yet. 😁
@@lorimoore5589
You can make homemade kimchi and just remove any ingredients you don’t like.
This is the doctor to follow ! He is a DC that knows an incredible amount about staying healthy ! RESPECT, BIG TIME !
I buy Cocojune brand plain yogurt. Hardly any sugar. No lactose. It's lovely with fruit and nuts and I just made some almond flour pancakes with this coconut yogurt. I'm not sure if the bacteria dies right away in your gut or not. But I love it.
Dr Berg, I am of Turkish origin. My mother apparently started feeding me home made plain yoghurt at two months of age. Now, I can survive on yoghurt alone if I have to. And honestly, I can not live without it. Not only I can have it alone, or just with toasted rye bread, I make it into Djadjik with cucumber and garlic, or blend it with ice cubes for a refreshing Ayran drink, or have it on all kinds of different vegetable or meat dishes as "topping". However, I have to admit, it did become something I had to avoid when my Irritable Bowel Syndrome symptoms became unbearable. When I had to eliminate milk and all dairy products, along with whole lot of other foods, I tried soy yoghurt but it just wasn't the same. My IBS was something I had to live with just about all my life.
Only a couple of years ago, I was diagnosed with Gilbert's Syndrome. So now, in my late 60s, I find out that this has been causing all the gut related problems throughout my life. Following your videos, I got onto Sauerkraut with my main meal and it is working a MIRACLE for me.
Strangely, during my childhood I always loved the home made pickles of cabbage and variety of other vegetables (raw veggies pickled with just salt, a few slices of lemon and 4-5 raw chick peas for souring) and the pickle juice. But the adults would allow us kids to have only a little, for they would say too much acid wasn't good for our stomachs.
Anyway, I now make my own sauerkraut, and pickles and indulge myself to my hearts content, for I know it is absolutely, definitely doing me good.. And I am also able to eat as much yoghurt, thanks to the miracle of sauerkraut.
Very interesting story - thank you for sharing. Also, I like how you add lemon and a few raw Chick Peas for souring. I am going to try with that. I tried a few years ago, and want to get back into it.
@@InquiringMindsKnowIf you try making pickles, you can make it with salt water, and about 3 or 4 slices (whole rings actually) of lemons- make sure they're washed well, so that they don't spoil your pickles. Four or five chick peas would be sufficient for a two litre mason jar. First, try to press down and pack the cabbages tightly into your jar, all the way to the top, then add the salt water. If you like to, you can add a little white or apple cider vinegar into your salt water too. All these, you can add according to your preferred taste. Salt water should taste salty, but not overly salty. And vinegar can be 2 or 3 tablespoons for a 2 litre jar, just to give that zing and also keep the cabbage crunchy. This pickle will be crunchy, because you don't rub the cabbage with salt, like you would for sauerkraut. You can pickle carrots this way too. Or you can even mix them with cabbage. You'll have to make sure to close the lid tightly, and keep your pickles away from sunlight in a cool area. It will not be ready before two weeks, or may take longer. When you open, slowly and gradually let any gas in the jar escape. Otherwise it may fizz up and spray around. Taste the juice with a clean spoon, if it tastes and smells sour enough, it should be ready. Only refrigerate after opening.
May I ask you why do you put the chickpeas
@@mc-nw1rk Thank you for your recipe. It had been so long and I love your tweaks that sound like they would produce great veggies! How long do you think an unopened and unrefrigerated jar could last and be good?
@@ezra4518 They ferment and help to sour the pickle.
I make Bulgarian yogurt and I’ve just started making Kefir as i was really fatigued, the first time i changed the milk and made a smoothie with it.The following day i did exercises and completed well over my 1000 steps. I was amazed and am definitely keeping on with it 🙏👍🏻🙋🏻♀️
How to make kefir
Kefir is way better than yoghurt.
@@Samkhan-lx7tb buy kefir grains and milk. Easy
Sorry,i meant 10,000 steps 😂🤣😂
@@Samkhan-lx7tb ask Mr Google 👍🏻
I have heard so many conflicting claims about fermented foods on a Candida diet. Some sources say it is beneficial, and others say it is to be avoided.
This is so insightful! I just started giving my 18 month old kefir to drink for a probiotic boost to help clear her eczema. She loves it! ❤
This helped my daughter r eczema when she was baby too!
Shouldn't infants follow the same rules about consuming honey? I forget the age, but they say infants below a certain age should avoid honey because their immune systems can't handle the microbes yet.
@@PhilLesh69 our pediatricians always said 1 year old for honey
Thanks. I knew there was an age cutoff. But wasn't sure if it was one or two years.
If you aren't doing it already, make your own with real kefir grains. The store bought stuff doesn't compare health wise. Also, try to either use A2 only cow milk (typically more ancient breeds), goat, buffalo, or sheep milk. I've found that even with homemade, real kefir, that it can still be kind of mucous forming and inflammation producing when using the A1/A2 type cow milk.
I've been experimenting with this stuff (holistic health, diet, etc) for a rather long time now.
As Bulgarian, my grandmother use to make homemade yoghurt, the milk she would use would come from cows that were fed only with grass in the mountain. The yoghurt from shops doesn't even taste the same as the homemade one!
homemade is good, but even the simple yoghurt from the shops in Bulgaria is way better than the yoghurt that is sold in other countries :)
Yes, this is true but these days the quality of yoghurt produced in Bulgaria is very poor, only few brands make good quality but it is expensive. The cheap ones with low quality use powdered milk which is no good at all. I have seen on the nutritional label whey powder.
Commercial yogurts are subpar product compare to homemade! Because of the process of production they might be fermented not long enough, filled with sugar or other preservatives, the quality of milk used... who knows! Nothing beats fresh milk from grassfed cows!
Yep I grew up like that in Carpathian mountains. Nice life
I am an absolute devotee of my grassfed, organic, unsweetened kefir. I mix cinnamon and cardamom or powdered ginger into it- it is often all I need for breakfast!
Started making fermented sauerkraut about three months ago, inspired by Andrew Huberman's podcast. It is wonderfully easy and feels so good to eat. It's just a little salt - a bit less than a tablespoonful per cabbage - and chopped or grated cabbage. Mix the salt in and squeeze to release juice, then pack into a jar, pour in the juice and put the lid on.
In hot weather like we're having now in the UK, it can start to bubble in only a day. Lately, I've been drinking a little of the juice when this happens and it has a rather amazing effect, almost like a really pleasant drug with no side effects or comedown. Pretty sure it's basically my body saying, 'Yes, more of this please!'
Appreciate your input, I will start doing the same today. Would you advice please for how many weeks should be fermented before we could start eat it?
@@yashu2043 The first video I watched on this said you could eat it as early as within three days. Certainly, if it's started bubbling, it's live and will be good for your gut already.
The great thing is, you can simply open it up to taste it. If you like it, you can start eating. If you want a stronger taste, you can leave it for longer.
Watch out when you open it as the bubbling can be very intense and you may get splashed! Possibly best to put the jar in a big bowl or in the sink first.
Huberman's podcast recommends ultimately having as many as eight servings of this stuff a day, but also warns that if you're not used to it, it could cause bloating at first, so start with less. Roughly same advice probably applies to how long you ferment it: initially, a week or so will probably be enough, especially if the weather's warm. Later on, as you become used to it, you can do longer ferments.
I had some in a deli in Maryland once that must have been fermented a really long time because it tasted like really stinky cheese. At the time, it was too much for me. I'd be interested to try one that strong again though now.
Hope your kraut making goes well!
@@JohnMoseley
Thank you Sir for the detailed information. I am gonna do it today and would ferment some beet too. That would be my first homemade fermented vegetables. I am 51 years old man and I am suffering with my guts, bloating and constipation, hope that will help me out, I tried enzymes and probiotic but noticed little to no benefits.
Thanks again and have a good day ahead.
@@yashu2043 You're very welcome and I really hope it helps.
Thanks John im in uk too but its winter now and ive only just come across this vid and i will be making my own sauerkraut based on your recipe
I’ve made my own probiotics in the past and not sure about the numbers but I did notice a difference! Fermenting ginger and various veggies is a great start for beginners…
I almost forgot about kimchi! Thank you for your great videos 🙏🏼
I Pickle Ginger, it's Gorgeous, I add it to Curries & Stirfries. 👍
@@maxibake9323 Don't pickle, ferment ginger.
I have a yogurt maker for fermenting my own yogurt.
@Lawrence Carver No Yeast Lawrence, just boiled, with Vinegar, & a tiny bit of Stevia, then out in a jar, in the fridge. There's loads of Recipes on UA-cam. 👍🤗
@Lawrence Carver No worries, here's the Recipe Lawrence. 4 ounces of fresh peeled root Ginger, you can cut up into Juliennes or slice thinly on a Mandolin, put in a small bowl, & add a teaspoon of Sea salt, mix up & leave for 30 minutes, then put in a clean jar. Now mix half a cup of Rice Vinegar, with a heaped Tablespoon of Stevia, (Sugar substitute,) any other Sugar substitute, or Sugar if that's what you use, in a Saucepan till dissolved. Bring to a boil, then pour the boiling liquid over the Ginger in the Jar. Let it cool, put on lid, & keep refrigerated for up to 2 weeks. Don't panic if the liquid turns Pink, good quality Rice Vinegar can do that sometimes. Commercial brought stuff has Red Colouring added. Hope that helped. Take care Lawrence. 👍🤗❤🙂🐶
Wow, Thanks! My gut health has been off since Chemotherapy for Colon Cancer.
Very glad to be of help, thanks for watching!
Thank you, Dr. Berg, for another great educational video. I grew up on fermented food being Hungarian. I make my own sour pickles with yeast during summertime. Thank you again, Drm Berg. Your time and efforts are greatly appreciated,
But your name sounds Russian?
Magyarvolk know what's up 👍
Only problem with Sauerkraut is that is high in histamine - not good for those who are histamine intolerant.
And salt.
@@melkayhealthyfit All the foods he talked about are very high in histamine. Off the charts high. Even a week of eating any of them will cause serious problems for many people. They're very risky foods that a lot of people cannot handle at all. In my experience if a person didn't grow up eating fermented food it's best to be very careful with them. A build up of histamine can be devastating.
Well I started eating homemade probiotics drinks and foods a few months ago and I started having histamine reactions and it was pretty severe but I knew if I just kept going that it would start evening out eventually so I kept drinking my drinks and eating my foods and to help with the histamine I started taking Quercetin which is a natural form of antihistamine and that worked like a charm and I no longer have the histamine reaction and I drink my homemade water kefir, milk kefir and kombucha daily with no more issues.
@@NintCondition Guess we all have individual constitutions - I certainly know my body does not 'get used to' any high histamine food. It's good that Quercetin works for you, I tried it for 3+ months and sadly it did nothing for me, quite expensive too. I've learnt to avoid high histamine food which is a shame as I love avocados etc etc.
I put a dash of kefir (among other things) in my post workout protein shake. Most protein powders , even though they lack sugar, have a overly sweet taste and this ads a pleasant sour note that balance things out. Highly recommended .
I'm Canadian-Bulgarian. Many Bulgarian families are making yogurt at home, because it's healthy and easy to make. Currently my husband and I moved back to Bulgaria, to grow our food. Our supply of milk ( cow's, goat's and sheep's) come from our neighbors. The animals are mostly grass fed. By the Bulgarian standard the bacterial cultures in our yogurt are Lactobacillus Bulgaricus и Streptococcus Thermophilus.
If you are in Bulgaria, look for this Bulgarian standardization sign on yogurt packages: БДС 12:2010
P.S. it is a tradition in Bulgaria to make fermented sauerkraut and other pickled vegetables by Lacto-fermentation.
I can't help but notice the bacteria culture has Bulgaria in its name. I presume there is some really ancient connections between fermenting dairy and that region. Like the sourdough cultures originating from San Francisco or ancient yeast cultures from the Levant that have Egyptian or semitic related names.
@@PhilLesh69 First identified in 1905 by the Bulgarian doctor Stamen Grigorov Lactobacillus bulgaricus from a Bulgarian yogurt sample, and he named it. The bacteria can be found naturally in the gastrointestinal tract of mammals living in Shopluk mesoregion of Balkan peninsula. It's in the Western part of Bulgaria. One strain, Lactobacillus bulgaricus GLB44, is extracted from the leaves of the Galanthus nivalis (snowdrop flower) in Bulgaria. The bacterium is also grown artificially in many countries, but naturally exists only in Balkans/ predominantly in Bulgaria.
The longevity among Bulgarians, despite the difficult living conditions in the country, is attributed to the Bulgarian yogurt, a staple of the centenarians' food.
@@Dave-hb7lx it's the first time for me, seeing the word "mazoon". What does it mean? The yogurt in Bulgaria is called (кисело мляко) "kiselo mlyako" literally means "sour milk".
@@ixoraroxiL. bulgaricus, despite being occasionally found in the gastrointestinal tract, it cannot be considered a replacement probiotic, as it does not belong to the resident human flora, this strain is a transient flora, therefore it is not used to replace our flora, as it is not a COLONIZING bacteria . But yes, it has the effects of alleviating the symptoms of disorders. The same as streptococcus thermophilus, it is not a colonizing strain and does not belong to human flora, it can be found if it survives the digestive acid, but normally it does not survive. Both are yeast and improve symptoms, but they do not serve to replenish anything. I'm not saying anything bad about Bulgarian yogurt, the flavor is very good, but there is a difference between treating symptoms and effectively colonizing the intestine. Of course, they must produce some useful enzyme for the intestine. 🇧🇷
Yogurt is a very healthy traditional Turkish food, which dates back to hundred years ago in this territory. Many Turks still make their yogurt at home and the one made with water buffalo milk is considered one of the best. All you should do is to heat 1 litre of milk until boiling point and when it cools down to 45-46 degrees C ( i.e. it should be as hot as you can keep your pinky in it for about 8 seconds), add one tablespoon of yeast in it ( yeast is one full spoon of the yogurt you previously made) and whisk it gently for a couple of seconds. Then leave it to rest for about 5 hours, wrapping with cloths (maybe blanket, or a couple of towels) to help maintain its heat for a while. Then open it and keep it in the fridge for couple of hours. That is all!
@Ella Nola Unfortunately it's the one left from the previous yoghurt, and so on :) If the one left from previous one is not 'high quality' (sometimes it's just too late to use, or you were just not 'successful' in the previous one), you ask from your neighbor. That's how my mom has been doing for years.
I can't tolerate the scent of milk, especially after it's boiled, so my mom prepares mine too. If you have that problem, you'd need someone to do it when you're away from the kitchen
@@ellanola6284 You can buy yogurt starters on line, though Natren is the only one I trust..
@@ellanola6284 you can start your yogurt yeast from organic chickpeas. Search. BTW Kefir is not Turkish. He mixes the word with keyif.
@@worldtraveler852 well he got the etymology wrong but still its of turkic origin. the word kefir stems from turkic kipchak dialect that is also spoken in many areas of todays russian nonslavic lands. the word kefir comes from the prototurkic köpür (froth). Also yugurt is of turkish origin.
@@worldtraveler852I was thinking the same. Is it not Bulgarian?
sometimes i have terrible bloating or upset stomach , greek yoghurt really really helps though
I love KEFIR! And recommend it to my clients as a Personal trainer ! I am Bulgarian and really appreciate you praise the BULGARIAN YOGHURT not Greek like the entire world 😂! We have the sour polish kefir here in London and I have it often - not feeling guilty now! Thank you 😊
Do you live in the US? If so, where do you get your Bulgarian yogurt from?
@@CecileSolange I’m in Uk unfortunately
I love Bulgarian cheese and yogurt! I found it at Arabic markets here in CA and have never looked back ever since. 🙂
@@CecileSolange I live in California, I’ve bought Bulgarian yogurt at Arabic markets, Whole Foods and Sprouts. Usually the health food stores carry it.
@@rgdssd Thank You!
Where would I be without this doctor. Thanks for constant upload Doc
My pleasure.
@@Drberg hey doc, sry to bother you, one question. i know that lean protein can spike bloodsugar-levels. can we otcome this problem by let's say cooking a lean meat with olive oil + taking omega 3's after the meal?
@@Drberg What if I like eating yoghurt? Where can we get probiotic yoghurt?
Check yogurt for the Live and Active cultures seal. If they have it then the yogurt was not heated after the probiotics formed.
I made homemade saurcraut 4 years ago I keep it in the refrigerator in a big glass container and every now and then when I come off of a long waterfast I'll eat some of it as part of my refeeding period and I have no problem getting my system activated again and the saurcraut is just as good now as it was when I first made it so therefore I would suggest making it yourself using a recipe from internet this way you know exactly what is in it and it's not at all complicated in making it and it's very inexpensive rather than buying it already made.......
This is something I want to try doing myself at some point. I have bought organic sauerkraut numerous times, just cabbage, water and salt, and I like it very much, but yes, a bit on the expensive side.
Are you saying you made a batch 4 years ago and you still eat the same batch???
@@lloydhlavac6807 super easy to make and a fraction of the cost
Could you tell us how to do it? 🙏
@@navsta 😅
As for yogurt, a few years back I made my own yogurt for a while. A special recipe promoted by the cardiologist author of "Wheat Belly." It was a special strain of bacteria (I still have some of the pills) and you could make it in the oven, keeping it at about 100 degrees for 36 hours, not hot enough to kill the bacteria, so you get a high CFU and low lactose because of the extended fermentation time. And of course no added sugar. It was very good, but after getting a few batches that for some reason didn't turn out well, I gave up, and haven't tried making it since.
A lot of these isolated strains cannot be used indefinitely for some reason. You have to occasionally refresh with a batch of new strains. This is unlike real kefir grains which if treated decently can usually go on indefinitely.
I bought a luvelle yogurt maker and i am making the L reuteri yogurt with raw cream. It's delicious.
I consume sauerkraut also (and drink the juice)
Cheers ✌
That's probably the Reuteri yogurt. I make it and it is delicious. I use yogurt or the whey as starter for next batch for few cycles but once in a while I reintroduce the strains from the tablets to keep the culture strong.
Many asian Indians make yogurt at home . So you can get the yogurt from Indian grocery store near you and use that as your starter culture.
Boil 4 cups of milk , let it cool to Luke warm temperature. Now add about 4 Tbs culture and let it ferment at room temperature over night. ( About. 8 to 12 hours ).Once the yogurt is set refrigerate. Use this yogurt that you made as the culture for the next batch. You can even freeze some yogurt and use it as a starter Culture. It works.
@@oscarmendoza4823 Correct, it's the L reuteri yogurt. I made numerous good batches, delicious as you say, but then all of a sudden it started turning out bad, even when I started completely from scratch using the same exact ingredients and methods I used when it turned out fine. I have no idea what went wrong, but I just got frustrated and finally gave up.
For many years, every family in rural Romania have in thee cellar for winter at least one barrel of sauerkraut, a lot of pickles ,all kind of vegetables.
Greetings from Bulgaria. Here we call yoghurt 'sour milk'. It should be a little sour to taste and most yoghurts I've tasted around the world are not.
Have you noticed that the word "yoghurt" has the word HURT in it?
In Bangladesh, you will probably dislike the yogurt for its sourness, sweet yogurts can be found but not that common which the seller may keep it as optional in the menu
Greek yogurt is best.
@@peacetoall1201 Only in English.
@@peacetoall1201 yogurt. lol. no hurt. its good u gotta get grass fed raw greek yogurt.
Only point you need to remember about yogurt
- if its pasteurized > its not good (as bactarias are already killed)
- if its non-pasteurized > its good
Easy way: take raw milk, and make yogurt at home.
Extra tips: only take yogurt with vegies, not fruits especially acidic fruits like berries etc...
Take yogurt when you are empty stomach or before/after meal after some time gap.
Alhamdulillah..Had anxiety disorders before..thanks to kefir I am a normal one.
Just to add up I do too IF and off the sugars and nightshade vegetables temporarily until I heal.
Good job. Thanks for sharing!
LOVE that you mentioned our Bulgarian yogurt!
Also: it's not a yogurt :D but it is its own product. Kind of like how Kefir isn't yogurt
It's sour milk that you are looking to describe.
When you make yogurt the lactic acid bacteria is added AFTER pasteurization.. so yes they do indeed survive. There would be no point in killing the added bacteria with pasterurization as then the milk would not turn into yogurt. The pasteurization is done beforehand to kill off unwanted bacteria.
Sincerely .. a food scientist
He talks about sugar in yogurt but you can get plain with no sugar.
This guy is wrong all the time
This is really true my Dr, I have gastric problems. I was probiotic can solve this problem I have been eating yogurts but it never help me. Thank you for this video
Please make video on :-
1) Mecho-Growth Factor.
2) IGF - 2/3/4/5/6.
3) PKL.
4) endogenous regeneration.
5) Transient global amnesia.
6) Can beta cells repair themselves?
7) Tonic-clonic seizure.
8) SARMs.
9) Does Insulin stimulates protein synthesis.
10) Nonessential amino acids are mainly synthesized from glucose. Is it True ?
11) Benifit of Carbs & insulin in healthy Body.
12) Body makes Around 1000 Mg Cholesterol per day... If we eat 1000 Mg Cholesterol every day then body stop producing Cholesterol ???
13) Can you survive without essential amino acids?
14) one more detail video on Neurogenesis.
15) Can cortisol burn muscle and fat? Both ?
16) What is " Turkesterone " And how it work in human body?
Herb's :-
1) Valvet beans (Mucuna pruriens).
2) Curry leaves(Murraya koenigii).
He should make a video titled "Turkesterone - more muscle than last time?". I find that funny creative title.
That’s quite a list.
9plp v
People stay up late and fall down rabbit holes on the internet all the time. That's how qanon and trump happened.
0
Thank you so much for the priceless information dr.berg appreciate you
How do you feel about the Good Culture brand of cottage cheese?
I remember khiran krishnan saying that it doesnt matter if the probiotic bacteria is alive or not when it arrives to gut. According to him these bacteria anyway acts as a fertilizer for ur existing microbiome. I donno but i think its an interesting point of view. I btw make myself yoghurt, milk kefir, sourcream, sauerkraut, kimchi, kombucha and water kefir in my own kitchen 😁 yummy, and to me it seems they improve my vitality 🤔 (could be a placebo as well 😂 but at least they are delicious)
Tiarana Manna: To put it bluntly, Khiran Krishnan is full of crap, the purpose of a probiotic is to restore beneficial bacteria in cases in which they have been lost, If the bacteria are dead, it's no longer a probiotic. He clearly has no special knowledge or perception, I would advise you to listen to Dr Berg, who actually knows what he is talking about.
A voice of reason
Use water kefir
In some Asian Indian ( tamil )communities every meal should end with yogurt rice.
The staple break fast is over night fermented cooked rice with yogurt and pickle.
It does matter. But either way they still offer benefits. Sourdough bread is good for your microbiome (real sourdough from those cultures that have 30+ years) even though there is no live bacteria.
The GTS brand of CoCoYo yogurt is exceptional. No sugar and it's raw. I have great difficulty with dairy, so finding a 'clean' kefir is challenging.
Cocoyo is my go to yogurt too! I add berries and fresh grated ginger-so many options.
Where do you find Cocoyo yogurt??
@@Sarahbee-o8t Whole Foods or local cooperative
I love CocoYo
I make my own kefir at home. Its wonderful, and so easy to have fresh kefir every day! I got my kefir cultures from Fusion Teas, but there are many sources. Truly… easy and delicious! Kefir is naturally virtually (99.something) lactose free, even if you use regular milk. Why? The beneficial bacteria consume the lactose.
We make our skyr ( Icelandic yogurt ) we also use raw milk without removing the cream.. No sugar added.. Pure organic.
I currently live in Korea and there are so many various kinds of Kimchi over here. Most common one is made of Korean cabbage but Korean radish Kimchi, green onion kimchi and leaf mustard Kimchi are also popular. There is one more potent ingredient for Kimchi which is salted anchovies/clams/krill/squid(half fermented).
I made my own kimchi from a recipe from Maangchi on yt and it was DELICIOUS. Way better than what you can buy in stores. I did two; Napa and radish. Radish is my fave, my young daughters who never had kimchi before this ate it up!
@@gma904 Napa cabbages are perfect for Kimchi.
Sadly a lot of store bought kimchis in the US leave out the fish because they want to be vegan friendly/allergy free and most Americans would be afraid of fermented fish anyway
Baking radishes in bacon grease makes it a low carb alternative to home fries.
Yummy!☺️
Have never seen you respond to a comment or question but maybe someone here knows...
So if the stomach kills microbes before they can colonize the lower gut, why not use an enema? A bit of cool coffee and some diluted saurkraut juice? Even the contents of a quality prebiotic supplement capsule? perhaps some soluble fiber as a pre biotic? Is it safe? I may start with a very weak dilution and see how it goes. Pretty sure my gut biome is destroyed. My liver is failing from hep-c. It's gone now, but I won't live 5 years if I can't get healthy by my best estimate. But I can barely eat food every day. When I can, it's usually less than 10~15 bites and break for an hour. On a good day I can consume one average~big meal. It'd, be enough if I could hold it(I eat only whole and mostly organic, even make my own pasta.)but it's never more than 12 hours till it's passed. Has anyone ever tried this?
Recently I have learned that unpasteurized sauerkraut (the kind that has to remain refrigerated) is far better than any dairy product as far as probiotics.
Kefir is one of my favourite drinks, especially in summer time. Thank you for the info Dr Berg 😊
@showbizonastick doesnt kefir contain sugar ?
a lot of commercial made kefir is actually too SWEET for my taste...i avoid all sugars
That's great! Most welcome!
I remember I was suffering from stomach pain. I was studying hard and not eating well, so I bought kefir and drank and within a day, I felt so much better and from that day onwards, I always buy kefir.
The best probiotic source for me is still "Brottrunk" - a drink made of fermented bread similar to its Russian version called "kwass".
Sounds very interesting !!!
@@5MinRaw
Bio Miso
Bulgarian yogurt and Kefir will be added to my diet! We need all the help we can get! I really like the name "Kimchee," for my next Puppy!😂
You can guy the kefir grains and yogurt cultures online and make them at home.
@@edstar83, Okay, thanks! I will check it out!👍
I love your channel! I culture over two dozen different non-cheese "yogurt", kefir and cultured dairy products plus kombucha. By the way, it's not "KEY-fur". In Turkey pronounced "Kay-fesh" or "kuh-FEAR", depending on who is speaking. To say it KEYfur is a lot like saying BEEgut instead of baguette. Or pass-tuh instead of pasta.
I just call it KEEFIR, as in Keifer Sutherland.....😁
Thanks Dr.Berg,on enlightenment of fermented foods. Here in India we consume
curd and buttermilk(curd and water mix with many herbs and spices) with live culture and consumed with lacto fermented pickles( Here normally only pickled in salt water without preservatives. ).Our pickles last for 3 years.
We need to know how to make curd.
@@amandairedale706 smear yogurt on a pan and fill normal milk to the level of the smeared container and leave it out over night it needs warmth no cold temp
and now this is pickle season 😊 summer
I am also from India.3 years without Vinegar and only salt water 😄??What Pickle?Other ingredients?You mean after preparation the pickle should be kept closed in the bottle in the Fridge.Salt water pickle will spoil in 3 months if you kept outside and daily taking according to my experience..
@@Rockey_VR Needs refrigeration or very clean handling.
Thank you so much, Dr. berg, for helping me get healthier. Wish you well.
BTW, I am from the culture eating Kimchi "every day." The radish you have shown on the screen is not a type of radish we've been using to make kimchi (although you could). The radish for kimchi is large, long and fat in shape and it is white. We also make "radish kimchi" very often in that radish is the main ingredient, not cabbage.
I am a 70 year old ex-patriot. 😅
That radish kimchi sounds great, I will look out for it..thank you!
Thank you for this informative video. I make my own yogurt and eat it almost every day, but I didn’t realize sauerkraut and kimchi are so much more powerful in terms of beneficial gut bacteria.
I live in Dubai and the most popular probiotic here is Laban. It is a fermented milk in Arabia and North Africa. We would love to here your thoughts on this.
Habibi yakult leke dek lo🫡😄
@@beditz1591 Ditto!
I think.
I love you Dr.Berg!! I’m from Korea and I’m so glad to know more about Kimchi which I eat everyday! Now I appreciate it even more, thank you so much! ❤
That's great. Enjoy the kimchi!
Please, it's pronounced ka fear!
I get yogurt free from my job all the time. Usually Fage or chobani. I noticed that I was getting backed up (not evacuating daily, getting bloated) and tried to understand what had changed from the week before, when I was very regular. I realized I had run out of yogurt, so I stopped eating it, of course. I bought some yogurt because there wasn't any at work, and immediately the next day, I became regular again. I'm not lactose intolerant, thank God because I couldn't live without dairy. I drink about a half gallon of milk per day, and I love cheese and sour cream. And ice cream, too, although I don't consume that too often.
So how do you explain how the yogurt keeps me regular, if the probiotics are dead? 🤔
I live in Japan. Natto is the best. Please include it as well Dr. Berg.
Yes! Natto is so good for you!
I live in Australia. I could not find natto here
@@AP-pf8kv Have you checked out the Asian grocery stores around your area? Because here in Canada, I get it from the Korean market and I've seen natto at Chinese supermarkets as well.
@@AP-pf8kv Hello, yes you can purchase it at any Asian or Korean grocery, they also come in organic pack of 4.
Natto smells like poop
Thanks a lot for your sharing informations Mr.Berg. I have a few words for about Yoghurt that Turkish traditional (not fabrication ones) Yoghurts are functional as well as Kefir however it is difficult to find in Turchia even!?
My EZ Probiotic Chocolate Blueberry Frozen Yogurt Recipe:
-Grab a 14 oz coffee mug
-Fill it halfway with yogurt, then add:
-1 Tbsp cacao powder
-1 Tsp vanilla extract
-A pinch of sea salt
-Add sweetener of your choice, to taste. Just enough to offset the bitter cacao. I prefer about a teaspoon of allulose.
-Stir and taste, modify to your liking
-Fill the rest of the cup with frozen organic blueberries
-Using a spoon, push the blueberries down into the yogurt, then stir
-As you stir, the yogurt will transfer its heat to the frozen blueberries until they are the same temperature, creating frozen yogurt. I like to stir for about 30 seconds, then let it sit for a minute, then stir again and eat.
After playing around with many recipes for keto ice cream, this is my favorite one I settled on, it's simple and fast to make, and I don't have a batch of ice cream sitting in the freezer waiting to be eaten. Also, freezing the beneficial cultures does not kill them, I looked into this when I was developing the recipe. Hope you try it and enjoy!
Probiotics and fermented foods are a great learning process. I started with buying kombucha. Then went to buying Greek yogurt. Next I started making sauerkraut but never really ate it. Then I started making my own kombucha. Then I learned about milk kefir and started buying that. Finally, now I settled on making my own water kefir and buying kimchi to eat as a side.
@@wilted_rose510 yup. When you go thru the 2nd fermentation it tastes like a fruit flavored soda. All you need is the kefir grains, water, and sugar, plus whatever fruits you want to ferment it with
@@mrmoe110 I thought greek Joghurt(natural, no added flavor) was a good food?
Make your own kimchi: it’s so easy and you can adjust the taste to your own liking, hot, sour, sweet…. My mouth is watering already just by typing this. 😂 give it a try: makng kimchi is real easy.
@@maggiegoossens1894 I will ty
@@maggiegoossens1894 Kimchi IS delicious, but the problem with making it is that it stinks up your place. It is a lot stronger smelling than all the other typical ferments/cultures--especially if you make it the real traditional way (typically has some sardines, anchovies, or bit of other small fish in it).
I get it a huge arse jar of it at the Asian market for pretty reasonable. I like making my own other ferments and cultures though. Kimchi is just kind of special/extra though.
Cheers Doc 👍. Unfortunately I can't do milk protein, so kefir is out. I love sauerkraut, most of it in the store is pasteurised. I have just bought some Mason jars. I will try making my own.
“Farmhouse on Boone” lady shows how to make sauerkraut. No big deal. Delicious.
You can make water Kefir
It's so simple. Shred cabbage. Toss in some sea salt. Knead with clean hands (it's the good microbes on the cabbage and on your hands that you're culturing). Pack tightly into a jar. Cover loosely. Store in a cool dark place.
After three or four days it will be live active kraut.
Toss in caraway seeds, or some shredded carrot or other vegetables for added flavor, if you like.
If it is because of a lactose intolerance you should know that the kefir feeds on the lactose in the milk making it safer for people who are lactose intolerant.
@@PhilLesh69 Cheers, will try 👍
Great video, short to the point and no filler.
Glad you liked it.
I make my own Greek yogurt for protein intake. I buy organic grass fed milk and make it myself.
Where do you get grass fed milk?
@@pamelayoung6191 is this a real question? At the market, go to the milk section and you’ll see cow milk. There will be all kinds. But check for one that says organic and the term “grass fed”. And that is what I use for homemade yogurt.
@@kita3256 in puerto rico i only find ONE farm that sells organic milk...$20 per gallon
Me too...I also buy organic milk,and make my yougurt,without boiling it,..
It's raw milk...I put the milk into the jars near a source of hit...in 2 days my yougurt is ready,and it's very good...
My 100% non-pasteurized homemade yogurt is absolutely fantastic, and brimming with plenty of good gut healthy microbes. I make a 1/2 gallon at a time for MUCH less than store bought, and it's MUCH tastier to boot. No added sugar/starch/stabilizers - Just milk and live cultures that get recycled over and over. So, so easy to make too, and I like to incubate it for a long time to give it a tangy kick.
Will still die in stomach acid.
Recipe?
@@johnnyedwards3100 Sure. 1/2 gal of milk heated very slowly to 180 degrees F, kept at 180 for 10 minutes then allowed to cool at room temp to 115. Completely mix/lightly whisk in 3 heaping Table spoons of room temp plain live culture plain yogurt.
Cover and place in an area that is 105-110 degrees for 12-18 hrs. Cool well and while doing so remove whey that collects. If you want true Greek style, scoop yogurt onto cheese cloth and suspend to allow a lot of liquid to drain.
Drain too long and you will form a soft cheese. So easy but so good and can save a ton of $$$ too.
Thumbs up for recommending natural probiotics. When I saw the title I almost thought that you were going to just trash yogurt and not mention the benefit of Kefir grains. Glad I convinced myself to see the video till the end.
Humanity is sick because we no longer make our own foodstuff.
Dear Dr. If milk contains growth hormones, is there is dairy product ghee,butter, yogurt etc. also has growth hormones???
Please answer, love from 🇧🇩
Bangladesh... ❤️
I think if it is fermented, the growth hormones cannot survive. I was looking into this but double check with research.
@@Violets14
Thanks for reply. But i have no idea about it....😪
Thank you for all you do! Could you again provide the specific reference for what stains of probiotic organisms are killed in the human stomach? I skimmed the references above, but missed the specifics. I am trying to understand why you mentioned that probiotic organisms in yogurt are killed in the stomach, but the probiotic organisms in other fermented food are not killed by the low stomach pH. Many thanks!!
My question also. Very interested in the whys here.
Just Google it and share if you don't see it. UA-camrs with large audiences generally don't respond.
Re: peppers in kimchi. My understanding is that the peppers are in the nightshade family and the nightshades form psoriasis triggers. What’s a person to do?!
Thank you, Dr Berg. I appreciate, you keep making informative videos everyday for us.
My pleasure.
@@Drberg 🙂
My wife makes kimchi. She likes it really spicy. I started out taking small amounts because of the chilli but you adapt quite quickly to the heat of chilli. Now I'm addicted. It definitely improves with age. You can buy it but it really is easy to make. Lots of good youtube videos.
I prepare sauerkraft, fermented cucomber, jalapeños and other vegetables by myself. It is not difficult, I bought some airlock but you can start with normal jars. I love them both for the flavour and for the health. There are many videos in youtube. I want to learn how to male kimchi too
I've been taking two tablespoons of natural Greek yoghurt after each meal for two years now and I feel that it's helped my stomach a lot. However, kefir looks like a better and cheaper option, so I think I will convert.
@@MichaelTheophilus906 I thought the same. But I was spending £5 on yoghurt but now spending £2.75 per week on kefir.
I AGREE WITH YOU, we only buying kefir 👍👍👍🌺
We Turks usually make our own yoghurt at home.. without any sugar and with pasteurized milk (so no need to pasteurize the yoghurt after fermentation), preserving the probiotic content.
Home made yoghurt is almost as good as kefir with comperable amount of cfu's. And unlike kefir, it does not contain alcohol, which may be disturbing to the colon for people with IBD/IBS.
Kefir rocks.
@@RobCLynch Rob, get some organic whole milk ( four pints ) take a large glass out and refill with kefir.Shake the kefir bottle and the eventual mix well. Leave in a warm place for 24 hours. Worksurface in kitchen is fine. You can keep repeating this ad infin. if you wish. You could add some greek yog or cream to the mix. I bought some £2.70 kefir from Tesco and two weeks back and it has so far given me about 16 pints of kefir. It worked well with some heavily reduced ( use by date) semi skimmed too.
Yeah you can tell there's definitely not enough kimchi and probiotics consumed in the western diet. I went in the grocery store a couple of weeks ago asking where the kimchi was and I had to keep repeating it. They thought I was asking for some type of a tea and the guy had to ask two other workers before they knew what I was even talking about. Lol.
"Where's Kim Chi? I think she went on break, didn't she?"
Kimchi? In a typical western market?
Not saying there isn't any but that's not surprising if it's not there or known.
That really sucks. What city is that?
Lack of probiotic food, is why non-asian countries, have a big problem with hair loss and balding.
LMBO😂😅🤣
Make my own now, TU dr.davis..
Wonderful. Hope you like it.
People kept telling me that plain greek yogurt is amazing for me and I’m lactose intolerant. (Among many other stomach issues.)They say I shouldn’t get sick and I try eating it and I still have issues. A friend of mine is going to teach me how to make my own kefir and I’m now even more excited to try it!
Making Kefir is not difficult. The culture needs tending care, so they become like your "pets". But not too difficult to pause the culturing for some days or few weeks.
Go tell those people to try drinking battery acid!
The process of producing the do called Greek yogurt is not the samecas regular yogurt
You can buy or make yourself kefir on soy, coconut or any other non-dairy milk.
Good Morning , Dr.Berg 🌞
I sure do appreciate you , Thank you so much for sharing this Ecxllenct information with everyone !
May God continue to bless you , Stay Safe 🙏 ❤
🎑 4 / 13 / 2022 🎑
Hello Dr. Berg. I enjoyed this video, but it brought to mind a couple questions. If the bacteria in yogurt is killed in the stomach, how is the bacteria in fermented foods different? Another question: if the bacteria in yogurt is dead, how is it that one can use store bought yogurt as a starter for making homemade yogurt?
Last question answered:
Because in most countries you can buy LIVE yoghurt which is what you need.. not the branded, heavily marketed, processed and sweetened muck that big food conglomerates try and hook you into. Particularly the terrible stuff aimed at babies and kids.
Hi Doc! I have been wondering if the probiotics in fermented foods like sauerkraut, can survive stomach acid. I have also made my own Greek yogurt where the fermentation of the cultures happens over a period of a day and a half, AFTER the heating process. Will those probiotics survive stomach acid? Please and thank you in advance.
They didn't, You wouldn't have a gut microbiome
While kefir has been said to have twice as many active cultures as most yogurts, some brands of yogurt will feature a "Live & Active Cultures (LAC)" seal from the National Yogurt Association(NYA). The NYA provides voluntary certification to companies that make yogurt and the seal tells you that the brand has at least 100 million cultures per gram at the time it's manufactured.
Thank you for the info Doc.
Very informative!
Dear Dr. Berg, Thank you so much for reliable, valuable content.
Can you do a video about "curry leaves". I often hear that "curry leaf" extract may help to reduce high blood sugar levels.
Always your videos are helpful.
Thank you again.
Just add curry leaves to your cooking
I think many are missing the point. The bacteria inside us is what makes or breaks our health. If we would start eating & drinking fermented foods every day at every meal, we would bankrupt the pharmaceutical industry. ❤😊
Some kefir brands labeled as pasteurized are only referring to the milk that is pasteurized BEFORE the fermentation process, thus the live active cultures in the kefir are unexposed to pasteurization. The FAQs on a product’s website usually addresses this.
My dad's been on Kefir for about 5 weeks. Seeing his health improve has been miraculous. He know has regular bowel movements (previously had bad constipation), his back pain has gone (was offered surgery, had numerous mri's) this one really surprised me , he's lost excess weight (abt 1 stone), skin looks vibrant and healthy, he's got more energy, not falling asleep daytime. He's so much happier now.
cool . how much does he consume in aday?
Hi, did your dad consume this on a daily basis for 5 weeks or was it a couple of times a week? X
I blend the freshly drained kefir with some blueberries and a few scoups of Greek yogurt, tiny bit of collaghan protein powder. He drinks it first thing in the morning. Standard routine for him now.
@@ShadabKhan-vp6hx about a 1/2 to 3/4 a cup 1st thing in the morning
@@fragrancedeparadiso443 daily basis. His gut health was at an all time low. But not anymore
Dr. Eric, thank you for mentioning the Bulgarian yogurt! Thanks to our county's weak marketing our yogurt is acknowledge only by few countries like Japan and Korea... and of course I'm biased, but I consider it an amazing food.
hello! in Mexico we call kefir grains "Bulgarians" 😄 so somewhere along the way in history we know that Bulgaria has sonething to do with it ! lol
It is Greek really Greeks took it to Bulgaria, actually to kingsom of Bulgars in age of Krum and his successor to what is now Bulgaria after Bulgar kings gave call to Greeeks to migrate and add professions to Bulgar cities wspecially with great Byzantine frisis of thw time.
@@innosanto😂😂😂no it’s not Greek … you wish, but it’s not! The Bulgarian yogurt is 100% Bulgarian!
Is pasteurized kefir sold at supermarkets still beneficial?
Interesting video. I live in Sweden and in the ingredients declaration of all the milk products I find in the grocery store (including Kefir and some "probiotic" drinking youghurts that are specifically made to "fix your stomach") lists pasteurized milk. But they also list different types of bacteria cultures and other stuff. In just one of the products I've found that they listed "live culture". But there are lots of different brands, so they might all mean that the culture is live I guess.
So I'm thinking that these milk products probably are made from heat treated milk that are then infused with the bacteria, since it doesn't say that the whole product is pasteurized. What do you think about that theory? Is there any way to test the yoghurts to see if they are alive or dead?
Also the Kefir we got here seems to be a bit strange. You said that the bacteria eats some of the lactose. But for some reason they have added lactase enzyme to the Kefir we've got here. To me that indicates that there is a lot of lactose in the product still.
Did u find out??
@@OGAesthetics No, not really. I tried to "ferment" some oats in some different milk products and with just plain water, and also with some probiotic powder. I didn't really see much of a difference if I remember correctly. But it was a while ago, and it sort of ran out in the sand...
I certainly did not manage to find out by looking at the websites or packages of the different products though.
In the US we have some yogurts with lactase, they are considered "lactose free" since the lactase counter acts the lactose in some way. They are marketed toward people who are lactose intolerant, but maybe lactase is just good to have in general if you guys have it in all yogurts, I'll have to look into it.
Edit: I just re-read your comment and realized you're talking about kefir, not yogurt. The kefir I see in the store here is high in sugar, which means a lot of lactose. Maybe that's the reason for the lactase.
@@Romulux I barely remember my comment. But lactase is an enzyme that helps breaking down the lactose. If you're lactose intolerant your body produce less (or none at all) of the lactase enzyme, an instead the lactose has to be broken down in the colon, and that process isn't as efficient and has a lot of gas as a by product. So some lactose free products add lactase enzyme that breaks down the lactose, so intolerant people doesn't get tmmy aches.
I think I was talking about Kefir supposedly having no lactose as an effect of the fermentation process that turns milk into kefir, but for some reason the ingredient list had lactase listed even thou it wasn't specifially listed as lactose free. This sounds weird because there already shouldn't have been any lactose. So why add the enzyme? I guess that's what I meant.
I'm not sure how they would list the sugar content in kefir (or yoghurt) with added lactase. I mean the lactose doesn't go away. It's still there even though it gets broken down into more simple sugar. So I'm not sure high sugar automatically means high lactose. Also some products add sugar because people like the tast. Especially if it also has added fruit.