John, I will say we all here LOVE the long videos...because, we no longer want to waste our time watching TV shows, we now sit down and eat dinner watching YOUR videos. At the end of the day We sit, eat and relax and LEARN, thank you!
this cooking method is called "sous vide", cooking at a low temperature over a long time. there are new reasonably priced kitchen gadgets that maintain very precise temperatures coming out now.
Excellent info! I've been raw since 2002 and loving it. One thing, I don't think he mentioned, is combining foods, so that the fructose does not get into your blood right away. Also, having fermented drinks before, and fermented foods with your meals. Soaking and sprouting grain. I enjoyed this video. Thanks!
My crockpot has a "keep warm setting" and you can program it to keep food warm on very low temp for how ever long you want,I use it to keep cooked foods warm at family gatherings or parties where the food is buffet style. It is a huge one too, you could cook a turkey in it if you wanted to so that spaghetti squash would definitely fit in it. It is a Hamilton Beach so you can buy them anywhere.
I'm going to try this as an alternative to a baked, boiled, or roasted potato in an electric slow cooker (crock pot) on the "warm" setting. Most slow cookers, in addition to "low" and "high" settings (usually eventually reaching the same temperature), have a "warm" setting that the manufacturer warns you not to try to cook in or leave food in too long because it will not heat high enough to kill microbes. They promote it for keeping dips warm at parties and such. Sounds perfect for raw warming.
Hi Paelorian, did you ever get it right? See my comment at the top of the page. Folks are suggesting it is not possible to replicate this below 118 F (47.7 C). Thanks in advance. Mark, UK
You can also do this method that Craig is explaining with a slow cooker like a crock pot set on low or the warm setting for many hours with the lid on tight so none of the heat escapes....
Thanks to how you have taught me to eat, my psoriasis condition is no longer, leaky gut - not evident, baby hairs have returned to my arms etc, eyes are clear and so colorful. * I did do a 78 day juice fast also, removing 30 lbs of mucoid plaque & heated parasitic entities, ewww. Txs John
I own very small inexpensive crock pot. On low temp. comes in at 110 and passes the finger test. If yours comes in warmer by leaving a small gap in lid you can lower the temp. Potatoes Yams Squash even Artichokes are ready to eat in 3 to 4 hours. I feel safer with this method than the stove especially if you need to leave your home.
ok, but ... safer? really? An active hob can start a fire no matter how low the activity. Not to scare you, but to infrom you on the basics of cooking safely.
I just tried this with sweet potato. It's been 9 hours at 110-120 F ... it's almost 100% the same as when I started. The only other comment claiming they tried this also said it didn't work... I honestly thing this is bogus.... I could see it softening up some green leafy vegetables, to some degree but sweet potato, yams? I don't think Dr. Craig would intentionally lie about this and therefore I've concluded that he must be cooking above 118F without realizing it. I touched the water when it was over 120 and I did not burn my fingers.... Imo seems a bit ridiculous to not just get a thermometer and confirm the validity of the experiment before promoting it to 66,000 + people on youtube. I wanted to believe but now I don't
How many inches of water did you put in? Did you immerse the potato or just have a little water at the bottom? I don't think they covered that -- but I'm thinking the vegetable should be pretty well immersed.
Squash is my favorite food, I love every kind and all the large hard ones I put in the oven whole on low heat for hours because trying to cut them raw is dangerous! The Turkish Turban squashes are great for serving soup in after they have been in the oven 4 or 5hours, then cut the top off and scoop the seeds out and fill with your favorite soup. John, you could even put your raw soup in that, the flavor is amazing!
Basic facts. The danger-zone for bacterial growth is 20-40 degrees celcius. All kinds of prepared food should be kept away from that temperature zone. It means that if you prepare food by heat, heat it above 40 (bacteria are killed at 75 and above). If you cool prepared food, cool it below 20 as fast as possible (below 5 degrees, bacteria almost stops growing) If anybody wants to practise this low heating technique, you really need to look into basic hygiene and bacterial growth. It is completely essential for your own safety. Even more so if you serve your food to other people. 12:25 As soon as you chop up something, bacteria start multiplying. The bacterial growth during low heating can become a big big problem. Much more important to avoid than loss of nutrients. 20:10 Yes, and please note that the "sous vide" technique is always using vacuum packaging. This is to avoid bacteria to enter the food. If the food wasn't sealed it would turn into a bacteria-bomb in half an hour. This also explains why you can only use this low heating technique for whole vegetables with a skin. The skin safeguards the vegetable from external bacteria. If it is not punctuated!
bro, what kind of bacteria do you think is gonna form in a 24 to 48 hour period on a vegetable ...its not like meat where its inherently dirty...its not like salmonella is gonna form on the freakin vegetable lol... youll know if it went back cause its gonna taste horrid, if it tastes ok theres no way its a problem
Thanks for the great idea! I tried this with beets, sweet potato and carrots. The "cooking" water is also delicious and likely nutritious as well. Dr. Fuhrman's ANDI scores place sweet potatoes quite a bit higher than yams. Dr. Greger uses purple sweet potatoes for highest nutrition.
It IS silly....cooked potatoes sustained the IRISH population for years in history! they are awesome WITH the peel and WITHOUT dairy nonsense added...I personally love them with hummus!
eat only livings food for more than 3 months and after that, try eating starch. you may notice increase drowsiness and bodily fatigue than you would on fruits and vegetables. Potatoes are not optimal; roots, tubers, and squash are second best to fruits/veg.
James Marvosa I was raw for 6 months before, in Canada it's not easy to find enough decent fruit to be 100% raw. Fruit here = fiber + water... I'm a cyclist and there's no way I can keep up my pace with a raw diet unless I limit myself to dates and bananas (which are not really raw anyways). If I lived in the tropics then it might be an option. My dream is to own land down south with enough fruit trees to support myself.
A lot of people talk about enzymes and proteins being denatured when you cook the food. Has anyone ever thought about the fact that all of those proteins get denatured in your stomach because of the hydrochloric acid. Just a little sidenote.
Kyle Lindgren yes in theory. The problem is most people don't produce enough stomach acid or they drink a lot of fluids with their meals and thus dilute the stomach acid and weaken it.
kogepannyanko thats why we need the enzymes/amino acids in tact so help assimilation/digestion. Sure our bodies can produce itself but why make the body work instead it could be thriving and feeling light as a feather and better overall mood and more alive/vibrant state of being.
It's not about proteins / enzymes but food's electromagnetical energy (our main source of energy) which is absorbed already in our mouth (Raw ~7000 Angstroms, Cooked vegs ~ 1000 A or 0 A for meat etc). I guess it is similar regarding amino acids (humans do not use protein), anyway, very interesting note ! I would love to see more comments on this, got to meditate on this :) but anyway, Law of Attraction says "whatever you believe works for you - it has to", could be true that people live on placebo :)
@@VoitekkWalks you know what you are talking about brother. Few do, yes its about the shape of the electromagnetic field, each mineral has one, that's how transmutation from one mineral to another happens; you change the shape & spin symmetry of the electromagnetic field. If the enzyme (protein) is unraveled; the pattern is broken and the hologram; and the charge/ negative ions/ chi is missing. Check this other study on the production of acrylamide: www.ncbi.nlm.nih.gov/pmc/articles/PMC3118507/
Great to know this!!! I am trying to go raw vegan right now and I thought I couldn’t eat any of these root veggies, squash etc anymore. I love ALL kinds of squash and yams especially! We eat the purple Asian yams the typical way, boil them to death. But I love to squeeze lime or lemon juice over it, salt and pepper, sumac or paprika. I’m so happy I can still cook them on low heat under 118 degrees.
Thank you for sharing. I love long videos. They are packed with great info. Please keep making more videos like this one. The info on this video is great. I would never have thought of doing this. I'll definitely give this a try. God bless you :)
Excellent content John. This is new information for me, and I will be trying this, especially as the weather cools down. Thanks for all you do, and thanks to Craig as well.
try raw till 4, *+Violet* google that and look for durianrider and his girlfriend freelee the banana girl who are leaders in the field and actually came up with the idea for people exactly like you. it's a great alternative and you may end up extending that time to 5 or 6 and eventually actually enjoy going all raw if you do it a little bit at a time.
I don't mean to sound rude, *+book* but I can't write a book on it. you eat raw till 4pm then eat cooked food and then you might like it so much you extend that time further and further. all the info is in the above post who what why where and when, LOL.
And you're a "delusional" name-caller, *+Turin*. DR did an "experiment" with steroids for a month to show the incredible effects of them on performance which we were all in on, it was no secret. he was open and honest during the entire time. that does not make him a "steroid taker" in the slanderous sense that you just tried to pass it off as. .
why do you feel the need to not only change the subject but to continually insult, *+Turin?* I think it's YOU who's "fucking crazy" and a little overly compulsive in leaving out key facts when you slander someone. now go argue with the nearest wall. . .
Thank you for sharing your Knowledge & Wisdom with us!!!!! All that was said was my Conformation to alot of questions I had. Thank you for the Clarifications, Blessings!!!!!
I'm not vegan or Raw foods per se, I just try to eat things that are grown and not in a box. I told my boyfriend that I'm trying to remember what I ate when I grew up, and stick to those foods. But as I am getting older(66 yrs) I've developed a problem with my teeth, they are getting loose (periodontal disease) and my dentist recommends Dentures. Well, I for one will last as long as I can with my few teeth and partials that I have. I love salads. But I will be losing them in the future. My Mom and Grandma couldn't eat after they got theirs. So as a solution to chewing I've been doing Nutribullet or making soup from scratch, which requires cooking. So glad I have found your channel, I believe it was meant to be.:) Thank you for caring about others and trying to inform. Thank you so muchP>S> I've been wearing a Q-Link for 10 yrs + now :)
different modes of cooking change the chemicals in foods and how we use it and we all vary. So carrots are a good example, depends on one's goals and ability to utilitze. Another example is that smoothies is like cooking the longer spin the more it heats up and breaks down, but depending on the food this can be good, for other not so good. Very informative. Blessings.
This is so cool...! I'm gonna spiralize sweet potatoes and then put them in that 118°F water until they are nice and soft to eat...!!! And then I'll save the water since it has nutrients in it, and use that in smoothies, etc.
I think More than the Stove, it is the POT, I have some pots with great heavy base bottoms, they work great...thin base pots just lead to burning and no regulated heat.
This method is called a hot fermentation. It is mimicking ancient folk recipes when starched vegetables and grains are placed in clay pot on the in-house fire oven. It is a great method indeed.
GENIUS!!!! I'm trying this today. I'm so happy I stumbled upon this video since my daughter won't eat enough fruit but will eat potatoes. Thanks for posting!!
I will try it with a well-insulated hay box. I will cut the produce into small pieces and not worry about nutrients leaching because I will add a little bouillon powder and drink the broth as I do when cooking potatoes (in half the time, cut up). As the water temperature will lower as it equalises with the produce I will top it up after a little while with some hot water to bring the temperature back to ~118ºF.
Eating these whole vs juicing them greatly assist in grounding (foods grown in ground & these are the most dense ones:) This can be super helpful for vata constitution (Ayurveda) body-types to thrive on raw without raising vibration too high when energy isn’t grounding enough (can cause psychosis & nervous system dysregulation) There other ways to ground & regulate as well. This greatly assists the process too ime Gratitude for this video so more moisture can be retained by warming rather than always dehydrating these foods 💚🙏🏽
No. I once dehydrated thin slices of sweet potato. When attempting to eat these "chips" it was like they were trying really hard to break my teeth...! No good.
This is Cooked food Not Raw and not under 118 degree. Dear John this episode is misleading! If he actually measures the temperature of the food it will be around 160 degrees. I have tested every possible way of "cooking" sweet potatoes and other roots and keep it in the 120 degrees. It is not possible! Even after 24 hours in the pot. Also, normal stove tops start at 175 degrees on the very low temp. I have an electric stove and did all the experiments possible with a laser gun. Unfortunately, it is not possible to keep it under 160 degrees and actually cook it no matter how many hours it sits there. he says he never used a thermometer. If he did he would be surprised to find out that the temp is much higher than 118 degrees. i have nothing against eating slow-cooked / low heat veggies once in a while but this video is misleading.
"Let the angels of God prepare your bread. Moisten your wheat, that the angel of water may enter it. Then set it in the air, that the angel of air also may embrace it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessing of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they be embraced there also by the angel of sunshine, and leave them there until the sun be set. For the angels of water, of air, and of sunshine fed and ripened the wheat in the field, and they, likewise, must prepare also your bread. And the same sun which, with the fire of life, made the wheat to grow and ripen, must cook your bread with the same fire. For the fire of the sun gives life to the wheat, to the bread, and to the body. But the fire of death kills the wheat, the bread, and the body. And the living angels of the living God serve only living men. For God is the God of the living, and not the God of the dead.
the stuff is cooked proteins have been denatured thats why its cuttability has changed compared to its raw state (probably much less than conventionally cooked but still)
thank you for sharing your knowledge on the most healthy ways to eat. I know my body is unhealthy but I don't know how to go about healing my stomach, I suffer from lupus and many digestive problems.
most stoves, other than specialized appliances such as the Nuwave stovetop and oven, at their lowest temperature on "warm", starts at 170-175 degrees. that include crockpots, ovens, etc. there is no way to get the sweet potato cooked whole under 118 degrees. even if you keep it for a week in the water it will just go bad. However, you can cook a sweet potato at a very low temperature such as 145 degrees in an oven. slicing it will reduce the amount of time. It will no longer be raw food but still a great food to eat. Dear John with much respect, please add a note to the end of this video as it really is misleading those who are new to the raw food diet.
Great i was sitting eating a soup i made & found your video ,Trying to help my liver and spleen by cooking my vege's so now i feel like im eating a bowl of emptiness,
slow cooker on low?.... my stove is crumby by the way i just love your enthusiasm Jon! love how you do videos that speaks and hopefully really gets to the common people
one piece of fruit in Taipei is about 3 dollars (supermarket), and I ended up buying sweet potatoes, gas cannisters, and cook them, while people ask me, why don't you just go to convenience store. Expensive, lots of preservatives, chemicals, fat, animal byproducts, no convenience for me
Val Rawfoodsky How so? If you found a raw sweet potatoe, fire has never been made naturally and never crossed a person’s mind; and the Sun is not shining but cloudy, how are you to eat it and get the nutrients? Put the damn thing in the palm of your hands and use both hands and use the rubbing motion?
@@sO_RoNerY No, when you have found it the Sun has already done its job, otherwise you just dont it at all since its not edible in its raw form. Or since even ancient human had ability to learn you wait for the Sun, a day or two is not a problem for veggies. Got it, genious??? lol
You can use the pine needles on the trees behind you to make a yummy pine tea full of vitamin c. Add rosemary and licorice if you like, but not necessary (got this from Marcus Rothkranz website).
Free Information quit being paranoid will you? Botulism comes with time. From the improper canning methods of non acidic products with the absence of air. It isn't going to happen from a crock pot. If u feel scared, add lemon juice to your water or canning acids.
I'm enjoying the videos you are putting out this summer but when are you going to show an update on your farm search that you mentioned you and Lauren will be doing this summer?
Thank you for this great video and helpful and always waited a lot to learn from you , Sir, I have a question about how to keep fresh juices and how long i can save it ? And possible to teach me how to make Kambocha with fruit or vegetables , and how long of the period to make it fresh ? Wait answer Thank you 😊
I tried this several times...for days the potato was still hard. As recommended I used an electric stovetop and checked the temperature with a thermometer.
One correction: sweet and purple potatoes are actually probably the most nutritious of all common root vegetables, this is not my opinion but what much scientific research suggests... And they are fortunately much less starchy and more sweet... And gluey stretchiness seems to cause mucus accumulation as suggested by Dr. Ehret.
I "now" eat very healthy because of health issues. My problem is im 61, I'm getting too thin and although im feeling AMAZING, it's a look i don't like. I need high cal foods. Thank you.
This sounds very much like cooking with a crockpot on low. Crockpots use super low temperatures to cook over a very long time. It's supposed to retain more nutrients because of the lower temperature. Do you agree this method is similar?
Can a white potato be eaten raw? My grandpa used to fry potatoes and he would hand me a piece of raw potato once in a while and I really love the taste of it.
Don't do this in a crock pot! Crock pots these days are made to hold food at safe cooked temperatures, so the lowest setting you're going to get is about 160F on the "warm" setting.
John, I will say we all here LOVE the long videos...because, we no longer want to waste our time watching TV shows, we now sit down and eat dinner watching YOUR videos. At the end of the day We sit, eat and relax and LEARN, thank you!
Lol, thought I was the only one who did that! I will watch all the videos he makes while eating. It's an awesome and wise use of my time.
this cooking method is called "sous vide", cooking at a low temperature over a long time. there are new reasonably priced kitchen gadgets that maintain very precise temperatures coming out now.
I Knew God was putting me on your channel for a reason. this is exactly the vid i was looking for
Excellent info!
I've been raw since 2002 and loving it.
One thing, I don't think he mentioned, is combining foods, so that the fructose does not get into your blood right away. Also, having fermented drinks before, and fermented foods with your meals. Soaking and sprouting grain.
I enjoyed this video. Thanks!
This is Sous Vide.
All natural foods can be cooked slowly.
My crockpot has a "keep warm setting" and you can program it to keep food warm on very low temp for how ever long you want,I use it to keep cooked foods warm at family gatherings or parties where the food is buffet style. It is a huge one too, you could cook a turkey in it if you wanted to so that spaghetti squash would definitely fit in it. It is a Hamilton Beach so you can buy them anywhere.
That’s an idea. My Instant Pot has a keep warm facility on it too.
So happy to find this video. I have big challenges getting enough calories on Raw without the huge fruit and fats.Thank you!
I'm going to try this as an alternative to a baked, boiled, or roasted potato in an electric slow cooker (crock pot) on the "warm" setting. Most slow cookers, in addition to "low" and "high" settings (usually eventually reaching the same temperature), have a "warm" setting that the manufacturer warns you not to try to cook in or leave food in too long because it will not heat high enough to kill microbes. They promote it for keeping dips warm at parties and such. Sounds perfect for raw warming.
Hi Paelorian, did you ever get it right? See my comment at the top of the page. Folks are suggesting it is not possible to replicate this below 118 F (47.7 C). Thanks in advance. Mark, UK
You can also do this method that Craig is explaining with a slow cooker like a crock pot set on low or the warm setting for many hours with the lid on tight so none of the heat escapes....
The warm setting is way above 118 F (47.7) is it not. Did you ever test it? Mark, UK
Thanks to how you have taught me to eat, my psoriasis condition is no longer, leaky gut - not evident, baby hairs have returned to my arms etc, eyes are clear and so colorful. * I did do a 78 day juice fast also, removing 30 lbs of mucoid plaque & heated parasitic entities, ewww. Txs John
I own very small inexpensive crock pot. On low temp. comes in at 110 and passes the finger test. If yours comes in warmer by leaving a small gap in lid you can lower the temp. Potatoes Yams Squash even Artichokes are ready to eat in 3 to 4 hours. I feel safer with this method than the stove especially if you need to leave your home.
ok, but ... safer? really? An active hob can start a fire no matter how low the activity. Not to scare you, but to infrom you on the basics of cooking safely.
J. Lee I'd like to try this.... Do you put them in the crock pot whole ? I mean you didn't cut them open?
Thanks for the info! I was wondering this. Free Information: Crockpots are very safe. I use them a lot.
I just tried this with sweet potato. It's been 9 hours at 110-120 F ... it's almost 100% the same as when I started. The only other comment claiming they tried this also said it didn't work... I honestly thing this is bogus.... I could see it softening up some green leafy vegetables, to some degree but sweet potato, yams? I don't think Dr. Craig would intentionally lie about this and therefore I've concluded that he must be cooking above 118F without realizing it. I touched the water when it was over 120 and I did not burn my fingers.... Imo seems a bit ridiculous to not just get a thermometer and confirm the validity of the experiment before promoting it to 66,000 + people on youtube. I wanted to believe but now I don't
How many inches of water did you put in? Did you immerse the potato or just have a little water at the bottom? I don't think they covered that -- but I'm thinking the vegetable should be pretty well immersed.
This video was fantastic. I've never heard of Craig but he sounds like he has a wealth of knowledge! Will definitely look into the book.
My husbands hot tub is set for 104 degrees....maybe I should throw a squash in there? 😂😂😂
Jacqui you should soak his potato in it lool 😂
Dr. Sommers is so easy-going and so informative and well-spoken. Easy to listen to and I agree with his concepts.
Hey John... You are awesome. Thank you to Dr Sommers. I am going to try this.
Squash is my favorite food, I love every kind and all the large hard ones I put in the oven whole on low heat for hours because trying to cut them raw is dangerous! The Turkish Turban squashes are great for serving soup in after they have been in the oven 4 or 5hours, then cut the top off and scoop the seeds out and fill with your favorite soup. John, you could even put your raw soup in that, the flavor is amazing!
Basic facts.
The danger-zone for bacterial growth is 20-40 degrees celcius. All kinds of prepared food should be kept away from that temperature zone. It means that if you prepare food by heat, heat it above 40 (bacteria are killed at 75 and above). If you cool prepared food, cool it below 20 as fast as possible (below 5 degrees, bacteria almost stops growing)
If anybody wants to practise this low heating technique, you really need to look into basic hygiene and bacterial growth. It is completely essential for your own safety. Even more so if you serve your food to other people.
12:25 As soon as you chop up something, bacteria start multiplying. The bacterial growth during low heating can become a big big problem. Much more important to avoid than loss of nutrients.
20:10 Yes, and please note that the "sous vide" technique is always using vacuum packaging. This is to avoid bacteria to enter the food. If the food wasn't sealed it would turn into a bacteria-bomb in half an hour. This also explains why you can only use this low heating technique for whole vegetables with a skin. The skin safeguards the vegetable from external bacteria. If it is not punctuated!
Not 40, it is 60 or 65C which is the maximum danger zone?
bro, what kind of bacteria do you think is gonna form in a 24 to 48 hour period on a vegetable ...its not like meat where its inherently dirty...its not like salmonella is gonna form on the freakin vegetable lol... youll know if it went back cause its gonna taste horrid, if it tastes ok theres no way its a problem
Thanks for the great idea! I tried this with beets, sweet potato and carrots. The "cooking" water is also delicious and likely nutritious as well. Dr. Fuhrman's ANDI scores place sweet potatoes quite a bit higher than yams. Dr. Greger uses purple sweet potatoes for highest nutrition.
I'm started to think it's a little silly to be scared of cooked potatoes...
It IS silly....cooked potatoes sustained the IRISH population for years in history! they are awesome WITH the peel and WITHOUT dairy nonsense added...I personally love them with hummus!
valnaples Yeah... even hummus is quite fatty for me. I love my plain potatoes :D lol maybe a tiny bit of salt and scallions
:D awesome combination! Once I put mint and small peas and mashed an avocado in my mashed potatoes. It was delicious
eat only livings food for more than 3 months and after that, try eating starch. you may notice increase drowsiness and bodily fatigue than you would on fruits and vegetables.
Potatoes are not optimal; roots, tubers, and squash are second best to fruits/veg.
James Marvosa I was raw for 6 months before, in Canada it's not easy to find enough decent fruit to be 100% raw. Fruit here = fiber + water... I'm a cyclist and there's no way I can keep up my pace with a raw diet unless I limit myself to dates and bananas (which are not really raw anyways). If I lived in the tropics then it might be an option. My dream is to own land down south with enough fruit trees to support myself.
love how much you bring together the raw community!
I’ve been trying to figure this out; thank you!!
A lot of people talk about enzymes and proteins being denatured when you cook the food. Has anyone ever thought about the fact that all of those proteins get denatured in your stomach because of the hydrochloric acid. Just a little sidenote.
Stacie Ellis does plant matter and fungus get denatured because of stomach acid?
Kyle Lindgren yes in theory. The problem is most people don't produce enough stomach acid or they drink a lot of fluids with their meals and thus dilute the stomach acid and weaken it.
kogepannyanko thats why we need the enzymes/amino acids in tact so help assimilation/digestion. Sure our bodies can produce itself but why make the body work instead it could be thriving and feeling light as a feather and better overall mood and more alive/vibrant state of being.
It's not about proteins / enzymes but food's electromagnetical energy (our main source of energy) which is absorbed already in our mouth (Raw ~7000 Angstroms, Cooked vegs ~ 1000 A or 0 A for meat etc). I guess it is similar regarding amino acids (humans do not use protein), anyway, very interesting note ! I would love to see more comments on this, got to meditate on this :) but anyway, Law of Attraction says "whatever you believe works for you - it has to", could be true that people live on placebo :)
@@VoitekkWalks you know what you are talking about brother. Few do, yes its about the shape of the electromagnetic field, each mineral has one, that's how transmutation from one mineral to another happens; you change the shape & spin symmetry of the electromagnetic field. If the enzyme (protein) is unraveled; the pattern is broken and the hologram; and the charge/ negative ions/ chi is missing.
Check this other study on the production of acrylamide: www.ncbi.nlm.nih.gov/pmc/articles/PMC3118507/
Great to know this!!! I am trying to go raw vegan right now and I thought I couldn’t eat any of these root veggies, squash etc anymore.
I love ALL kinds of squash and yams especially!
We eat the purple Asian yams the typical way, boil them to death.
But I love to squeeze lime or lemon juice over it, salt and pepper, sumac or paprika.
I’m so happy I can still cook them on low heat under 118 degrees.
How youtube recommends what I get excited to learn from...! Even not so new, too!
Very informative Dr. Sommers!
Thank you for sharing. I love long videos. They are packed with great info. Please keep making more videos like this one. The info on this video is great. I would never have thought of doing this. I'll definitely give this a try. God bless you :)
Excellent content John. This is new information for me, and I will be trying this, especially as the weather cools down. Thanks for all you do, and thanks to Craig as well.
This is awesome. I tried going raw but really needed some cooked food. This you the best of both worlds.
try raw till 4, *+Violet*
google that and look for durianrider and his girlfriend freelee the banana girl who are leaders in the field and actually came up with the idea for people exactly like you.
it's a great alternative and you may end up extending that time to 5 or 6 and eventually actually enjoy going all raw if you do it a little bit at a time.
I don't mean to sound rude, *+book* but I can't write a book on it. you eat raw till 4pm then eat cooked food and then you might like it so much you extend that time further and further. all the info is in the above post who what why where and when, LOL.
And you're a "delusional" name-caller, *+Turin*.
DR did an "experiment" with steroids for a month to show the incredible effects of them on performance which we were all in on, it was no secret.
he was open and honest during the entire time.
that does not make him a "steroid taker" in the slanderous sense that you just tried to pass it off as.
.
why do you feel the need to not only change the subject but to continually insult, *+Turin?*
I think it's YOU who's "fucking crazy" and a little overly compulsive in leaving out key facts when you slander someone.
now go argue with the nearest wall.
.
.
True story.
extremly informative interview and sharings video, thanks so much for this John and Craig.
This is so enlightening. I really am grateful for this video.
That is amazing. Will try.
Great video! Thanks John and Craig for sharing these ideas.
Thank you for sharing. It seems to be a great method
Thanks for this video, hopefully it works out because I will be purchasing a digital thermometer and trying this on sweet potatoes
I expected his voice to be deeper lol
Lee Van Dyke I was surprised as well!
Lee Van Dyke me too
Staying young
Thank you for sharing your Knowledge & Wisdom with us!!!!! All that was said was my Conformation to alot of questions I had. Thank you for the Clarifications, Blessings!!!!!
Yeah this doesn't work lol just warmed a yam at 120° for 3 days and it's still pretty firm. Maybe a bit water logged
Is it cooked yet?
How about now? 🤣🤣🤣
120 Celsius is 248 F
I did 12 hours and got no where. Wish i had read this comment first.
B. Smith just cook the damn thing lol, raw diets are terrible 😖
I'm not vegan or Raw foods per se, I just try to eat things that are grown and not in a box. I told my boyfriend that I'm trying to remember what I ate when I grew up, and stick to those foods. But as I am getting older(66 yrs) I've developed a problem with my teeth, they are getting loose (periodontal disease) and my dentist recommends Dentures. Well, I for one will last as long as I can with my few teeth and partials that I have. I love salads. But I will be losing them in the future. My Mom and Grandma couldn't eat after they got theirs. So as a solution to chewing I've been doing Nutribullet or making soup from scratch, which requires cooking. So glad I have found your channel, I believe it was meant to be.:) Thank you for caring about others and trying to inform. Thank you so muchP>S> I've been wearing a Q-Link for 10 yrs + now :)
Thank you for the information and can you put it in the dehydrator at under 118 degree
Awesome idea! I'm going to try it :D This is a practical way to soften and enjoy these foods!
different modes of cooking change the chemicals in foods and how we use it and we all vary. So carrots are a good example, depends on one's goals and ability to utilitze. Another example is that smoothies is like cooking the longer spin the more it heats up and breaks down, but depending on the food this can be good, for other not so good. Very informative. Blessings.
This is so cool...! I'm gonna spiralize sweet potatoes and then put them in that 118°F water until they are nice and soft to eat...!!! And then I'll save the water since it has nutrients in it, and use that in smoothies, etc.
I think More than the Stove, it is the POT, I have some pots with great heavy base bottoms, they work great...thin base pots just lead to burning and no regulated heat.
it would have been nice to see a final product something you guys slow cooked and tried at the end
This method is called a hot fermentation. It is mimicking ancient folk recipes when starched vegetables and grains are placed in clay pot on the in-house fire oven. It is a great method indeed.
I. am so happy to see this video!
Great thank you I didn’t realize the longer it cooks that it doesn’t destroy nutrients
GENIUS!!!! I'm trying this today. I'm so happy I stumbled upon this video since my daughter won't eat enough fruit but will eat potatoes. Thanks for posting!!
any luck?
Did you ever get it to work.
I will try it with a well-insulated hay box. I will cut the produce into small pieces and not worry about nutrients leaching because I will add a little bouillon powder and drink the broth as I do when cooking potatoes (in half the time, cut up). As the water temperature will lower as it equalises with the produce I will top it up after a little while with some hot water to bring the temperature back to ~118ºF.
FANTASTIC VIDEO, THANKYOU guys!!!
How much water do you use? Enough to cover the veggie? Or less
Thank you very much brother !
Eating these whole vs juicing them greatly assist in grounding (foods grown in ground & these are the most dense ones:) This can be super helpful for vata constitution (Ayurveda) body-types to thrive on raw without raising vibration too high when energy isn’t grounding enough (can cause psychosis & nervous system dysregulation)
There other ways to ground & regulate as well. This greatly assists the process too ime
Gratitude for this video so more moisture can be retained by warming rather than always dehydrating these foods 💚🙏🏽
Can you get these results with a dehydrator?
No. I once dehydrated thin slices of sweet potato. When attempting to eat these "chips" it was like they were trying really hard to break my teeth...! No good.
Great video. Seems like a good tactic for the winters in the north.
Thank you!! Awesome technique 🙌🍠🍠
This is Cooked food Not Raw and not under 118 degree. Dear John this episode is misleading! If he actually measures the temperature of the food it will be around 160 degrees. I have tested every possible way of "cooking" sweet potatoes and other roots and keep it in the 120 degrees. It is not possible! Even after 24 hours in the pot. Also, normal stove tops start at 175 degrees on the very low temp. I have an electric stove and did all the experiments possible with a laser gun. Unfortunately, it is not possible to keep it under 160 degrees and actually cook it no matter how many hours it sits there. he says he never used a thermometer. If he did he would be surprised to find out that the temp is much higher than 118 degrees. i have nothing against eating slow-cooked / low heat veggies once in a while but this video is misleading.
"Let the angels of God prepare your bread. Moisten your wheat, that the angel of water may enter it. Then set it in the air, that the angel of air also may embrace it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessing of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they be embraced there also by the angel of sunshine, and leave them there until the sun be set. For the angels of water, of air, and of sunshine fed and ripened the wheat in the field, and they, likewise, must prepare also your bread. And the same sun which, with the fire of life, made the wheat to grow and ripen, must cook your bread with the same fire. For the fire of the sun gives life to the wheat, to the bread, and to the body. But the fire of death kills the wheat, the bread, and the body. And the living angels of the living God serve only living men. For God is the God of the living, and not the God of the dead.
John James what book is this from?
John James
WHAT? !!!!!!!!
Essene Gospel of Peace from the Dead Sea Scrolls
John James wow, that was really interesting, Beautifully said. I am not sure though yet how to make it. Lol
The Essene Gospel of Peace reads exactly like the writing of a modern person trying to emulate the Bible.
This is brilliant!!!!
the stuff is cooked
proteins have been denatured
thats why its cuttability has changed compared to its raw state
(probably much less than conventionally cooked but still)
thank you for sharing your knowledge on the most healthy ways to eat. I know my body is unhealthy but I don't know how to go about healing my stomach, I suffer from lupus and many digestive problems.
You talk sense, I'm a big believer in finding a diet that fits the person.
most stoves, other than specialized appliances such as the Nuwave stovetop and oven, at their lowest temperature on "warm", starts at 170-175 degrees. that include crockpots, ovens, etc. there is no way to get the sweet potato cooked whole under 118 degrees. even if you keep it for a week in the water it will just go bad. However, you can cook a sweet potato at a very low temperature such as 145 degrees in an oven. slicing it will reduce the amount of time. It will no longer be raw food but still a great food to eat. Dear John with much respect, please add a note to the end of this video as it really is misleading those who are new to the raw food diet.
great video about low temperature COOKING!
Great i was sitting eating a soup i made & found your video ,Trying to help my liver and spleen by cooking my vege's so now i feel like im eating a bowl of emptiness,
slow cooker on low?.... my stove is crumby
by the way i just love your enthusiasm Jon! love how you do videos that speaks and hopefully really gets to the common people
one piece of fruit in Taipei is about 3 dollars (supermarket), and I ended up buying sweet potatoes, gas cannisters, and cook them, while people ask me, why don't you just go to convenience store. Expensive, lots of preservatives, chemicals, fat, animal byproducts, no convenience for me
this is still cooking no matter how he wants to avoid saying that.
No it`s not. Or at least it`s natural since there could be similar temperatures in the wild.
Val Rawfoodsky How so? If you found a raw sweet potatoe, fire has never been made naturally and never crossed a person’s mind; and the Sun is not shining but cloudy, how are you to eat it and get the nutrients? Put the damn thing in the palm of your hands and use both hands and use the rubbing motion?
@@sO_RoNerY No, when you have found it the Sun has already done its job, otherwise you just dont it at all since its not edible in its raw form. Or since even ancient human had ability to learn you wait for the Sun, a day or two is not a problem for veggies. Got it, genious??? lol
Exactly
It depends what you mean by “cook.” All foods start to degrade by heat. Noticeable nutritional damage doesn’t happen until 118 or so
Interesting, gonna try it. Side note...sweet potatoes and yams aren't the same thing.I didn't see any yams on the table.
Fantastic knowledge thank you
Thanks to you John, I'm going to employ the Tribest Sousvant to explore this method of uncooking
A lot of great information here! Thanks :)
Makes sense.
do u cut it up or leave whole?
The guy looks very healthy. Stop the haters. He's obviously doing something right...
Thanks a lot. It helped me a lot!!!
At least I have no complaints about the audio level, mainly when John Kohler is TALKING.
Interesting video John.... may be for winter times... but right now i will eat mostly fruits cuz they are everywhere... ;)
You can use the pine needles on the trees behind you to make a yummy pine tea full of vitamin c. Add rosemary and licorice if you like, but not necessary (got this from Marcus Rothkranz website).
I'm going to try this in my slow cooker on the lowest setting.
Did it work?
I just googled crock pot low temperature is 190 degrees vs 118 degrees that this video suggests
My slow cooker has a yogurt setting and that's below 118.
Aalia K? Are you still with us? Or did you get infected with botulism?
Free Information quit being paranoid will you? Botulism comes with time. From the improper canning methods of non acidic products with the absence of air. It isn't going to happen from a crock pot. If u feel scared, add lemon juice to your water or canning acids.
Yeaya you guys are awesome. great video the doc knows what's up and I loved your reaction to the delicious potato John! 😂
the only thing I would do is warm a soup in the blender and you don't need so many calories if your clean
if *you’re* clean
I'm enjoying the videos you are putting out this summer but when are you going to show an update on your farm search that you mentioned you and Lauren will be doing this summer?
Thank you for this great video and helpful and always waited a lot to learn from you , Sir, I have a question about how to keep fresh juices and how long i can save it ? And possible to teach me how to make Kambocha with fruit or vegetables , and how long of the period to make it fresh ? Wait answer Thank you 😊
great info, thanks
high carb raw vegan for 14 years and cant handle more than 3-4 pieces of carbohydrate rich fruit?
oh man i thought i was fucked
great idea
I have a gas stove, so I'm going to try it with a flame diffuser
I tried this several times...for days the potato was still hard. As recommended I used an electric stovetop and checked the temperature with a thermometer.
Maybe because some potatoes stay hard even when steamed enough etc? Try sweet potatoes etc?
Carmela Christopher just put it in the microwave
Potatoes are not suppose to stay hard after baked, or boiled.
No closed caption, so can add english CC.
Very informative!
One correction: sweet and purple potatoes are actually probably the most nutritious of all common root vegetables, this is not my opinion but what much scientific research suggests... And they are fortunately much less starchy and more sweet... And gluey stretchiness seems to cause mucus accumulation as suggested by Dr. Ehret.
I "now" eat very healthy because of health issues. My problem is im 61, I'm getting too thin and although im feeling AMAZING, it's a look i don't like. I need high cal foods. Thank you.
what about irradiation in Asian stores and others?
This sounds very much like cooking with a crockpot on low. Crockpots use super low temperatures to cook over a very long time. It's supposed to retain more nutrients because of the lower temperature. Do you agree this method is similar?
hehehe, we could just set it out in the Texas summer sun when temps are just above 100 and it might work. :D
Does it wór the same with baking?
Can a white potato be eaten raw? My grandpa used to fry potatoes and he would hand me a piece of raw potato once in a while and I really love the taste of it.
Don't do this in a crock pot! Crock pots these days are made to hold food at safe cooked temperatures, so the lowest setting you're going to get is about 160F on the "warm" setting.