I am disappointed Before running this video with lousy sound i knew how to make sprouted bread. I just received his bread revolution book but haven't had the time to read. Hope its better than this history lesson

I'm around 90 % or higher WFPB , overall improvement in health and well-being 😊

I’m so excited to have found you. You are needed. ❤

I make ezekiel multi flour whole grain bread from a mixture of 9 flours , no sweetner, fat is needed, but bread Flour is very less just to make it diabetic friendly and natural Yeast is used , i don't use a Dutch oven the end results are awesome and taste out of this world and can be eaten with any thing and can be used for breakfast, lunch , tea time snacks and dinner for the love of bread happy baking ❤

Where do we get the full recipe from?

Kindly Invite Joel Kahn, Michael Greger, Dean Ornish

Everything I make has sprouted grain and it's done wonders for me who is gluten sensitive and others. Sprouted grain is easier to digest and those nutrients encourage fermentation resulting in lighter products. More flavor, too.

I'm curious about B12 Vitamin B12 is made by micro-organisms, and isn't produced by plants. Can a vegan get enough without requiring "fortified" foods?

Dr sebi tried to tell us

Yes we know, once the sprouted seed is baked, most if not all of the vitamins and nutrients that were developed during the germination time are lost. So, unless you're planning on eating the seed mix raw, there is zero benefit. Or the only benefit here is eating a more digestible loaf. That's all.

I think you're barking up the wrong tree. The point here, I think, is to reduce, eliminate gluten so that gluten sensitive folks can consume bread without the side effects that come with consuming normal, regular bread. You keep saying, "without affecting or damaging gluten", but that's the whole point. Isn't it?????

Who else is watching this in 2023?

Thanks for the video. I wonder if the questions at the end that Peter had no answer for, are answered today? About nutritional value of baked bread? About the enzymes that were improved in sprouting. I read that even drying sprouted grains with temperatures over 45C is killing the enzymes. And baking temperature is way higher. So is there any benefit in the end?

I like WFPB Nutrition

Thank you very much. Protein is touted every single day. Thank you for explaining the science.

Как классно.Благодарю за рецепт

Thank you Mrs Trichopoulou!

I had temporary celiac disease when my life was obsessive online gaming, drinking only coffee and eating pizza for every meal.

I would guess it's life style. And people eat way more bread in the form of pizza. People might think they have celiac disease when they just drink too much coffee and people are drinking way more coffee than they used to.

I'm on Starch Solution. I follow Barnard and some of the other, similar doctors. 5 years now I've been on it and life is far better. It's easy to get around. Blood pressure is near normal but off medication and working to get it down the 5 more points. The bp med also lowered my high resting heart rate. Off that med the heart rate is now normal as it was 20 years before. Weight is very healthy, and cholesterol is ideal now.

“For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.” John 3:16 [[[ www.amazingfacts.org/ ]]]

Pantothenic Acid is vitamin B5

Is your honey bottled in plastic or glass containers

Where is this research at now in 2022? Has this theory of long fermentation been tested over time with celiacs, and does it show that no damage it taking place in the intestinal track and the bread consistently reads 10ppm? As a celiac, who also runs a gluten free bakery where we specialize in gluten free grain/seed sourdough bread I would be very interested to know where this research is at.

What a nice smile the guy has

I am white, but i still consider this a healthy diet for me as well since my ancestors would largely have been from the continent of Africa as well, just slightly less recently

At 35 minutes: "exercise AND relaxation" thank you so much it really is a complement of exercise

Thanks, Peter for an excellent overview and demo on sprouted grains for bread-making. I enjoyed your historical perspective about Hippocrates (I, too visit that in Boston in 1975 and saw their sprout room), Alvarado street Bakery in CA and Foods for Life's Ezekiel bread I still eat. I was glad to hear you live in Charlotte. I am in Greensboro and wanting to start a vegan catering business. I will get your book and reach out to you for advice on sprouted bread-making if I may.

are they looking at what the animals eat?

Just discovered sorgum. Love it

I love your website…so many great recipes on it. Thank you for teaching us Americans how to eat healthier rather than all these fad diets like Keto, Paleo, Blood Type Diets. I was on Keto until I had a kidney stone and my cholesterol was on the low end of high for the first time in my life. My primary care and my nutritionist told me stop doing Keto because my body needs natural fiber found in fruits and vegetables that Keto eliminated. Turns out Keto isn’t heart or kidney friendly. I was told to switch to clean and whole eating using the plate method…more aligned with the Mediterranean way of eating. Your website and videos have been invaluable to me.

This was great well done and thank you for this. I had a severe gluten allergy that I discovered about 7 years ago. After I removed it I would get EXTREMELY sick for about 5 days if I did happen to eat it by accident. But then, after going fully raw vegan, I REVERSED this problem! People used to tell me it was a gut health issue and I ignored them. Now I truly believe it is. It definitely was for me. Now if I eat gluten I do not get sick at all. Altho I choose not to eat it anyway, shows the power of foods on our gut and our body's ability to heal itself.

I was doing Keto and was losing weight following all these KZbin “experts”. But a recent trip to the hospital with a kidney stone put a stop to that. I am also on the low end of high cholesterol for the first time in my life. Turns out Keto is not kidney and heart healthy no matter what these Keto experts and “doctors” say on KZbin. I am choosing to listen to my primary care and nutritionist to eat a more low fat/protein/cholesterol diet. Mediterranean diet can be adapted to fit this since olive oil is a good fat. I may not be losing weight rapidly any longer, but I am eating healthier and this is more sustainable long term. Turns out your kidneys and heart needs the fiber from fruits and vegetables that Keto eliminates.

We also have to wash our produce with baking soda to get rid of 90% of the pesticides ☠

I never agreed with the heavy and greasy southern food. It taste good but it's not good for you. Let's not forget cape verde,they're diet is very healthy

Ok

I didn’t know we could do this ourselves. I have been buying Ezekiel bread I like the one with the sesame seeds

I would like to make some sprouted mash muffins. Anyone have a recipe? Otherwise I'll be experimenting myself.

What Dr Jones is doing is just phenomenal. We so need someone like him in the UK. So far we just have farmers bringing back heritage wheats which are generally too soft for good breadmaking. What was missing for me here is any discussion of landraces as oppose to mono culture and the natural resistance to pests and disease. Also the importance of sustainable organic growing. These are at the root of sustainable farming. Thanks for a great video.

it has taken 5 years for Plant Based diet to be recognised in the West. Here, in Asia, Vegan Plant based is still far from mainstream among F& B

Im not so sure its possible atleast not with dha and epa supplemnts for both cases if you decide to eat eggs as a vegetarian you can pretty much be mostly find but you wont have a good source of dha and epa since you cant eat brain or fish veganism will never be a good diet for sure

Parabéns pela matéria ímportante. Super inteligente

Great job Auntie.. Love your energy and insight.. 😘

Thanks

Funny how the government doesn’t care. Keeping ethnic folk sick keeps their pockets full. This was over 10 years ago and the food pyramid for USDA remains the same!

36:20 Is that Joel Kahn?

I so appreciate Dr. Ludwig. I get upset when I hear that people are "addicted" versus the reality that we have gustatory drives from birth forward that motivate us unconsciously. Obviously we need food to eat to live. Addiction has connotations that are ugly.

As far as I know, the dehydrated seeds do not lose their properties because you are just “taking off” the water from the seeds with low temperature in a long period of time, that is the magic of the Sprouted Flour! The other procedure to dehydrate food and maintain their properties is thru liophilization... minus 50 ºC in a very short period of time... but this process is indeed expensive for traditional businesses.

No ! Dr. Campbell. No animal protein more plants 🌱

now im 90% plant base diet