Are Ancient Grains Really Better For You?

[@__-tz2yx]

My mom uses spelt in baking because she's allergic to something in modern wheat. So getting production up to where it's less expensive would be fantastic

[@Magnulus76]

Spelt is a different kind of wheat, and it has less gluten, so perhaps that's why. It should be easier to digest.

[@RD9_Designs]

I'm gluten sensitive too, but too disabled to bake. I wish I knew where to buy baked goods made with Spelt!

[@adrianonotarianni2214]

This will just make it as bad as normal wheat again processing it is not the solution

[@user-jl2ss6mr4f]

@@RD9_DesignsI know it's been five months since you posted this, but if you live in or near a major city, farmer's markets may be a good choice. When I lived in NYC, I frequently went to the Union Square Farmer's Market and there were a few bakeries that had stands that sold different breads made with other grains. There was one that sold a sourdough that I was crazy about. Best sourdough outside San Francisco!

[@AllForJesusAndMary]

So there is no modern spelt?

[@SquidDesign]

Whether a grain is more economically feasible or expedient is a far different issue than whether it’s “better” for you or not.

[@therunningthyroid6875]

absolutely.

[@Kalleosini]

''we use about 550 metric tons of wheat per year'' who are ''we''? humanity? USA? important detail

[@kamalhm-dev]

+Anthony Demauleon Yup, pretty sure they stock a lot of wheat

[@falaqueeuajudo]

We, the human race

[@user-jp4cj3ds7p]

this was a silly question.

[@LateNightHacks]

+Ebon Hawk 550 metric tons is nothing, it feeds a small city for a year at most. global annual consumption is around 735 million tonnes: www.fao.org/worldfoodsituation/csdb/en/ www.igc.int/en/markets/marketinfo-sd.aspx

[@JaytleBee]

+Ebon Hank actually suffers mpd, he refers to himself as "we".

[@cptncatholi]

For me, "less gluten" means fewer migraines, fewer allergies, better sleep and more focus when working. Which is a good thing.

[@itsohaya4096]

Only if you have a gluten intolerance, the average consumer won't experience these things due to gluten

[@rugby2390]

Interesting video but I was surprised that you didn't cover the digestive impacts these have on the body. I read that modern wheat is more difficult to digest since the glutine of the hybrid wheat is much stronger, and therefore more difficult for humans to digest, and can even cause inflammation in the body. Is this scientifically backed up? Could you consider doing another more in depth video? Thanks!

[@trevbarlow9719]

Yup. Seemed like a rushed conclusion.

[@dannycavrois4381]

Correct

[@zazugee]

the reason gluten allergy is spreading is bc of herbicides traces left in bread

[@dudeIMaBEAR]

It’s hard to trust research when history has shown that mega corporations pay off scientist’s to say things that work in their favor to not disrupt their profits.

[@MrMdurling]

A big benefit to ancient grains that he didn't go into is the low gluten to gliodin ratio that causes inflammation. These grains are a great option for people who have issues eating modern wheat.

[@StephaniePrice]

Morgan Durling I had to give up wheat entirely because it bloats me. I am so happy to learn there are other types that I can switch to.

[@mattias2576]

you dont have issues with wheat cause of gluten. im not saying people have trouble eating wheat its just that its highly unlikely its because of gluten

[@christopherhall5361]

if you do not have celiac's disease, you don't have a gluten intolerance. if you stop eating gluten and you suddenly feel better, you either have celiac's or you've totally mindfucked yourself into believing you have a fake intolerance. stop listening to your little friends fad diets

[@davidschaftenaar6530]

Have you guy's heard of the type of Paleo-wheat they re-discovered last year in Anatolia? I hear it helps flush toxins out of your body (even mercury from vaccination!), that it's an antioxidant and that it can help with dry skin! I think they're calling it Placebo, after the ancient Anatolian patron deity of stupid people.

[@purplegill10]

​@@christopherhall5361 That doesn't mean that gluten sensitivity doesn't exist. Celiac's isnt the only condition that causes people to feel sickness when eating gluten. The most common time you see this is with people who have bacterial gut disorders either caused via illness/genetics or through a medication change. When you have weak gut bacteria it becomes much harder for people to process gluten-filled foods. I'm a person who, during a year of gut bacteria-killing medication, had to go on a low-gluten diet as recommended by my doctor. Going off gluten genuinely helped a ton and I don't have celiac's or a genetic intolerance to it. I'm back to eating my normal gluten-normal diet but during that time I genuinely had bad reactions to it.

[@prinz1234567890]

You answered the question if ancient grains better for us just by comparing the protein values?!?! That's really weak. What about vitamins minerals and the other good jazz?

[@christopherhall5361]

because they don't contain as much vitamins and minerals as you like to think

[@jakemarten9405]

but still ,if you are comparing grains worth looking at more than one aspect of there nutrition

[@johnsmith-ch7fg]

well ok we can compare spelt and modern wheat : spelt *might* be a fraction higher in B1, B3, iron, zinc, magnesium & fat but modern wheat could be higher in B6, E, calcium, manganese and fibre but differences are really trivial and hardly worth worrying about and *the main caveat* would be there are many varieties and environmental factors effecting this so these figures might hold for some varieties and not others so it doesn’t look very clear that spelts really any better nutritionally. It’s mainly a foodie thing.

[@joebobjenkins7837]

Digestability, toxins, etc, etc.

[@92WayToTheMoon]

@Scott Whatever Humans are obligate carnivores, everything else is starvation

[@PockieGrimmjow]

Decent quality but I thought the video was a bit grainy. Just me?

[@BIoknight000]

+PockieGrimmjow If I like your comment will you stop baking puns?

[@nixae2805]

+BioKnight I don't think he's bready to stop

[@JoeySells.]

+nik X at yeast maybe he's done now

[@Master_Therion]

+PockieGrimmjow As Homer Simpson exclaims: Dough!

[@andrewluth2262]

That was barley even a joke.

[@MagiciteHeart]

Speaking of grass, can you do an episode on how amazing bamboo is? It's tragically underappreciated in the Western world.

[@arthas640]

I think that it's less underappreciated so much as the West doesnt really care since bamboo doesnt really grow there much, and sometimes when it does it can become an invasive species/weed. In some areas bamboo is even banned since nothing eats it so it can spread like a weed and become difficult to control. In Asia the stuff grows all over and has been used for thousands of years so its both available, useful, and a responsible crop. We are starting to see more and more bamboo textiles, toilet paper, flooring, and other products in the West so it known, used, and appreciated, it's just that since it's a negligible crop its not utilized nearly as much as in Asia. It's a little of a 1 way street since western crops like corn and wheat grow well in many Asian countries but eastern grass crops like bamboo are difficult to farm in the West and while rice can be farmed in parts of the west, it doesnt grow well in many parts of the west, outside of areas like southern/south western US or Mediterranean. Compare that to Corn meanwhile which can grow pretty much anywhere in Asia outside of the coldest regions.

[@Swenthorian]

​@@arthas640I just wanted to add that bamboo was endemic throughout the US (mostly along riverbanks, where iirc people called it "river cane") before we chopped it down. Now all but a few Americans think bamboo is foreign.

[@IceMetalPunk]

I'd find it amusing if we selectively bred these up for better properties, and they ended up becoming basically just modern wheat XD

[@fmlAllthetime]

That would be kind of ironic.

[@cloudycloudi631]

+IceMetalPunk I give it 50ish years

[@memk]

+IceMetalPunk Well this is why I always argue humanity have been doing genetic engineering for a million years. It's just our methods are finally precise enough we no longer entirely depend on random mutation.

[@rich1051414]

+IceMetalPunk Well, not necessarily. I am not too worried, if bread or derum wheat fail, rye will give us our grain needs if necessary. Rye does have more of a taste though, which is either good or bad, depending on if you like its bite or not. Rye pasta is also a thing, but really changes the way a dish tastes. Rye has been selectively bred, but it has very different properties, and is damn near a pervasive weed if you DON'T want it. It's too tough and too fast growing.

[@minimooster7258]

+The Kush Connoisseur I heard that wolves self domesticated, because hanging around near humans gets you more food.

[@Mollchicken]

I really love Spelt, but just for the taste, never knew it is an "ancient grain" with different nutritions. And Hank, your pronounciation of "Einkorn" was perfect.

[@dmac4804]

Hohenheim is Ed and Al's father silly

[@mijzelffff]

+Derek Mackey What I was thinking exactly upon hearing that.

[@assistmans]

And Ed is the older brother

[@goldbyrd3667]

+Danny Zapata But clearly Al is the Full Metal Alchemist

[@ireallyhatemakingupnamesfo1758]

That's why he knew about all these ancient grains, he was alive all the back in 2003

[@joachimschoder]

What about the minerals and vitamins contained in the final product? Because this is where I would suspect and advantage of the older versions, since the modern wheat was bred for high caloric value.

[@Magnulus76]

It was actually bred to make less dense white bread. When you buy a loaf of bread, you are paying mostly for air.

[@jesserotholz]

Guys I appreciate your channel, but it's an understatement to say that the factors you considered in the opinions presented here appear extremely limited and ultimately the information is highly under-serving and misleading. There's a plethora of scientific reasons why ancient grains are worlds apart from modern wheat in terms of healthfulness. The most commonly eaten wheat today is dangerous and was engineered primarily for what's proven to be the most monetarily beneficial (greater yield, size, etc) for the corporations, not for health. Also greater yield has nothing at all to do with if it's good for you or not (the topic of the video)! I know it wasn't your intention, but PLEASE do more research on these types of topics before propagating damaging and untrue information to the masses.

[@buteos8632]

you're too nice! this, just like the gmo crops, is just for the money, he promotes easy life to any cost, health and money mostly...

[@Plotatothewondercat]

+SciShow All I want is for nipa grass/palmer's grass to get domesticated into a commercially viable form. It will do wonders for the world. 'Cause, y'know, being able to grow with saltwater, or on salinated soil.

[@VladTchompalov]

Why is gluten considered a high-quality protein?

[@thesuzmorales]

Wasn't the whole point of this video to discuss if the grains were "better for you".... meaning healthier. And then you spent like one second on that! Just protein content! really? a simplistic conclusion don't you think? Soooo.... those people who get sick from regular wheat but can then eat these grains (particularly Einkorn from personal experience) without any problem... ya think that might be something to look into? I think they'd be willing to sacrifice "higher yield" to be able to actually eat a damn piece of bread!

[@JeshikaKazeno]

Wait, so they didn't give the older grains as much nitrogen as the newer ones? Nitrogen in the soil is very important for wheat yields (and other grains). Studies have consistently shown this. That's why some people grow soybeans in between their wheat or corn harvests -- the soybeans fix nitrogen from the air so that other plants can access it in the soil. That's a biased study. You're not supposed to change multiple variables at once without a control group for each one.

[@adolphsfather4834]

Some crops can only have so much nitrogen. Take open pollinated corn vs hybrid. Open pollinated takes half the nitrogen and if you have the right variety it can rival the hybrids yield.

[@dreamcastH]

Also to much nitrogen can starve the plant of other nutrients.

[@royksk]

In a way this may be fair because, I presume, nitrogen fertilisation wasn’t available in the old days. However I do believe that other research has found additional benefits in ancient grains.

[@PhilippeOrlando]

I think there is a mistake in this presentation. Modern wheat doesn't have all the amino acids. Einkorn does. So in that respect Einkorn has a better protein profile than modern wheat.

[@ahoksbergen]

Philippe Orlando, there is no mistake...they believe evolution is real. they need to show why life "evolves" to be better over time, rather than the reality that thing speciate and lose their original qualities from one generation to the next

[@sandroshanidze6060]

Is this true? Einkorn has a full protein content?

[@PrincessAshley12]

@@ahoksbergen Evolution is a fact, just because you don't understand it doesn't mean it's not true. Nothing you said made sense.

[@incorectulpolitic]

@@PrincessAshley12 what do you mean by ''evolution''?

[@exratic5908]

All foods except for gelatin have all essential amino acids.

[@johnhogue9402]

I find it amusing that they are arguing that ancient wheat varieties are nutritionally inferior because of the lower protein quality. The protein "quality" is only relevant if you're using wheat as a nearly exclusive food source. Since this is not the case in our modern world, then I would argue that the higher protein content makes the ancient wheat varieties nutritionally superior. I am curious if they compared micronutrient content, however: that could be really revealing.

[@TM-ng2bz]

I don't know about this particular study but spelt does have more zinc, phosphorus and B1 at least

[@AliCanTUNCER8]

Check this video of a study on these ancient grains: kzbin.info/www/bejne/bJfGmnicrr6sgZY

[@arthas640]

cereal crops still provide much if not most of the protein for the world, it's mainly just developed countries (who form a minority of the worlds population) that dont eat as much protein from cereal crops. Vegans and vegetarians also rely alot on whole grains for protein since beans and vegetables dont usually have all the amino acids humans need. Even in developed countries there are also many people who dont get enough protein, sometimes due to eating just enough protein but eating lower quality protein. Here's a really good video on the subject: kzbin.info/www/bejne/nnuxd2WVmaiKock&ab_channel=WhatI%27veLearned

[@AliCanTUNCER8]

@@arthas640 thank you

[@CharityC1370]

The one question they never considered though is how does the hybridized wheat effect our health. It is the cause of many diseases, weight gain, and problems today. That and refined sugars.

[@dj-fe4ck]

No, it's not the wheat, it's the fat, sugar, preservatives, and other chemicals added to it.

[@jocoder-williams4306]

Great question- ancient wheat had 16 - 18 chromosomes. Modern wheat now has 42+ chromosomes created over a very short time.

[@Koinonos7]

I think there are (2) additional factors mentioning. (note: I have added paragraph breaks to this for better readability, here's hoping they stay in) #1.) Modern wheat is devoid of much of the best nutritional parts of the wheat itself to make it last longer in the supply chain. This excerpt from Wikipedia says it well: “From a human nutrition standpoint, it is ironic that wheat milling methods to produce white flour eliminate those portions of the wheat kernel (bran, germ, shorts, and red dog mill streams) that are richest in proteins, vitamins, lipids and minerals.” So to make wheat last longer we have to strip out the good stuff which means pests and bacteria no longer want it.. But's that's the point - if they don't want it then it means there must be a reason.. a nutritional content reason.. #2) The Rise of Wheat sensitivities - There is growing data to suggest that the weeds that Dr. Borlaug used to make wheat grow shorter and faster in the 1950's and 60's are the proteins signatures that most people are actually allergic to. According to his Wikipedia entry, Borlaug led initiatives that “involved the development of high-yielding varieties of cereal grains, expansion of irrigation infrastructure, modernization of management techniques, distribution of hybridized seeds, synthetic fertilizers, and pesticides to farmers.” This actually bears true for me and my family as we are Celiacs. We can tolerate ancient grains (wheat strains) just fine, but we have allergic responses to the Hybrid Wheat-weed strains now being used since the 1960's for more yield per hectare.

[@Thee_Sinner]

Einkorn is Finkle; finkle is Einkorn.

[@mawoodtt]

All I could think of lol

[@MrStensnask]

+Uriah Siner LACES.OUT!

[@pythor2]

+Uriah Siner Einkorn's a MAN! **plunger to face**

[@ACDCRULESALL]

+Uriah Siner thank you, this is all i thought of haha

[@Bjarki2330]

+Uriah Siner All I thought about was Warcraft when I saw this.

[@unconventionalideas5683]

Less gluten is good. Gluten is relatively useless to people except to cause excessive inflammation in high quantities. It does make bread baking more difficult, though.

[@hugobozzini1465]

You forgot to mention that some just taste better, Boiled spelt with pesto for the win!

[@hugobozzini1465]

@Moon Goddess Id say its more rustic and wholesome tasting. Its similar to the difference between a white bread and a brown bread more or less in the sense that the later is in the same ballpark but offers more nutrients and a more varied experience.

[@campshay19]

i love you so much for making videos using science to shut up stupid trendy dieters

[@Komintepanatbra]

+shay campbell The "trendy" diet is about limiting exposure to gluten, which he didn't quite address in the video, he said modern wheat has more gluten. He didn't go into detail if gluten is in fact bad for you.

[@NotaWalrus1]

+Komintepanatbra Except "limiting exposure to gluten" is just a fad. If you're allergic to gluten, you don't eat gluten because it's bad for you. If you're not, gluten won't do anything bad to you.

[@folver91]

+NotaWalrus he said gluten give you energy, that's not bad. It's actually good.

[@NotaWalrus1]

Fernando Oliveira Yes, that's what I said, though some people can't digest gluten, it's very rare. For those extreme few gluten is bad, for everybody it's just a thing. No real point to a diet that high or low on it.

[@therasheck]

+shay campbell Yes because one should use knowledge to beat others into submission.... Look up what antibiotics do to your body's ability to control yeast infectons.

[@ragnkja]

Out of curiosity: what factors did they use to determine what protein was considered higher quality?

[@Kentbot1]

+Nillie They asked each grain "Bro, how much can you lift? Do you even have that much protein, bro??"

[@TM-ng2bz]

I supposed this was just about gutein. Gutein is good for baking because it traps the bubbles coming from fermentation. This makes whatever you are baking rise more. I don't think it's any more nutritious though.

[@Luna_Christine]

Hank, the hulled wheats do have a much more beneficial aspect that you glossed over: Gluten. The lower gluten content might not be high enough to trigger Celiac(since yes it's a gluten intolerance, but it also depends on the amount of gluten in some cases.) but it will still give that taste of bread without being completely artificial. Also, we could finally make some of that good old fashioned Egyptian beer.

[@Eban11235]

We ought bring them back if only to increase the genetic diversity of our food sources.

[@phthedude1]

Yeah grow some and store them in the seed bank in norway

[@RusZugunder]

+phthedude1 lets store all our back up stuff in one place.

[@monkeyman123321]

+phthedude1 we already have MASSIVE seed monopoly owned by Monsanto corp, AKA that company which a lot of our modern presidents including Hillary Clinton worked for and still has people under our major government branches on a paycheck.

[@someperson5506]

+Toridan We should grow them in mountainous areas (the vid mentioned they do better there) like Afghanistan, Pakistan, Ecuador, the Himilayas, etc.

[@eugenecbell]

The Free Market is bringing them back and they are all tasty.

[@Stevieray77]

Where I live, they spray the wheat with Roundup just before harvest so that the wheat all matures at the same time. The grains have to much moisture while it’s alive and those grains get crushed in the thresher. Killing the wheat allows the grains to dry out, producing better yields. We should be looking at farming methods as well.

[@anthonydunn729]

Except gluten doesn't give you energy any more than any other protein, it's the carbs that most readily become sugars and ATP

[@sunnygirly2k4]

Yep, I was puzzled by that too, as gluten is part of what makes wheat hard to digest, so higher gluten would just mean something harder to assimilate in the gut, which could explain a lot of issues people have with it.

[@thgentleman9210]

Gluten actually damages your body's energy cells too wga aggravates the gut lining..

[@PrincessAshley12]

Carbs are the enemy, Go Keto or Carnviore.

[@sonjawright518]

To the original poster, you are correct that the video was wrong that gluten is what gives you energy when you eat wheat. To the persons who responded, gluten is not toxic nor is it unhealthy unless you have been medically diagnosed with celiac disease.

[@TM-ng2bz]

@@sonjawright518 Exactly, except that there are other gut issues as well, like irritable bowel syndrome, that can cause problems when eating wheat for example but not some of those "ancient grains"

[@jasoncollinge9549]

The implication was that lower nutritional yield equates to lower calories. I'd be very interested in seeing the difference in both vitamin and mineral makeup of old vs new grains and also the difference in relative calorie densiy

[@Danielle_1234]

The older wheats have more nutrition and people say they taste better.

[@benhael3624]

Monsanto financed video. Makes me lol.

[@rayhs1984]

It yeilds less product, is more expensive to process and is less nutritious. sounds great.

[@MrHws5mp]

+Raymond Smith It's more disease-resistant, it uses less artificial fertiliser and it tastes great: good reasons to pay attention to it and keep it in the mix.

[@diceman199]

+Raymond Smith Also produces MORE protein. Difference in taste too which is,mainly, why some people eat it

[@Kentbot1]

+Raymond Smith Unsurprisingly, since it has been out of development since its last use in the "Ancient World". Modern wheat has been perfected through continual strives to improve it. That said, I definitely agree; ancient grains as they stand (without further improvements) seem like a non-contestant against our modern _Super Wheat_.

[@DEATHbyHEMLOCK]

+diceman199 you sure people aren't eating it to be edgy and healthier-than-thou?

[@diceman199]

+Ryan Archer Some possibly are but there is still a difference in taste. It's somewhat similar to my preference for Braeburn apples over granny smiths. Both are apples but I like one more than the other.

[@BaalFridge]

ancient grains are really cool! when i was studying breadmaking one of my classmates who went to visit a traditional wheat farm in france suck some ancient grains back in jars in his suitcase. He could've gotten arrested! He planted them on his friend's farm last year and this year he should have the first good crop.

[@buck1008000]

Maaaaaaaaaaaan, what an awsome intro song you have here. Maaaaaaaaan, i just cant stop to rewind it. Congrats

[@joebobjenkins7837]

0:56 "well need to develop the older types of wheat" Sometimes I wonder if people ever stop to think before speaking. Its precisely all the development that people dont want.

[@KnightRaymund]

They are not viable in their current form. You can have your expensive specialty stuff if you want but you can't feed the world on that stuff.

[@joebobjenkins7837]

@@KnightRaymund said like someone who's never looked in to permaculture.

[@justangvano]

Just wondering. Why is a high-protein content considered the basis for a better quality wheat? What are the markers for determining when a protein is of a higher quality? What about other considerations such as the long term effect of growing a genetically manipulated plant such as modern wheat, often patented by large corporations that want their piece of the pie? What about the amount of water the soil requires to grow modern wheat verses ancient wheat? These are just some questions that I have. Not sure if you have the answers but maybe they are worth pondering.

[@zerg6205]

2:57 Ancient grains might be useful for people who can't digest gluten.

[@Jatt2613]

+Zack “Zerg620” Bond No. Less gluten =/= no gluten. If you can't have gluten for a medical reason, you still can't have ancient grains. If you don't eat gluten because it's a dumb fad, then get over it.

[@NotaWalrus1]

+Zack “Zerg620” Bond Not really, less gluten is not the same as no gluten, all of these grains contain gluten.

[@zerg6205]

I figured that not being able to digest gluten was similar to not being able to digest lactose: you can still drink milk and eat ice cream, it's just unpleasant. Would that be called Gluten Intolerance? I just looked it up and apparently the preferred term is Gluten Sensitivity. While we are on the subject, you should try to be more sensitive,Jatt2613. There are things in this world that people are born with and can't control. On a deeper note, part of me wonders if gluten is good for humans. Perhaps the sensitive people can tell us something we could never figure out by being being resistant to something.

[@zerg6205]

I guess that makes sense. Thanks, NotaWalrus!

[@NotaWalrus1]

Zack Bond Gluten sensitivity is a nocebo effect. You can give gluten-filled food to people with Gluten Sensitivity and they won't experience a thing if you tell them it's gluten-free. Now, there are some legitimate conditions that lead to adverse effects to eating gluten, but these are very rare.

[@colleenforrest7936]

but what about the protien that wasn't gluten?

[@mathsinger]

What about flavor? That's one reason for growing specialty wheat, especially for artisan and home bakers. Commodity wheat may perform well in industrial baking at the sacrifice of good taste.

[@zazugee]

yeah, the reason modern wheat was bread wasn't bc of superior taste, but for less work and mechanization

[@StreyX]

So what were the values of protein in each for comparison? What percentage of digestible protein was in each? What vitamins and fiber content? Kind of glossing over a lot of things here.

[@Xandros999]

Gluten is what gives you energy when you take a bite of bread? THAT 's the meat on the click-bait hook? That means so little as to be deliberately deceitful.

[@se7enskies]

What's the point in developing the old wheats? Because we will just end up with what we have now. I have a relative that buys spelt *because* it has *less* gluten (she has gluten allergies). It seems like a was of time developing something into something you already have.

[@Magnulus76]

This really misses the nutritional advantages of ancient wheats, which is more than just protein content. Most modern wheats don't have the carotenoids of ancient wheats, which was bred out in the 19th century to make "white" bread. Carotenoids are important anti-oxidants, especially important for eye health. Khorosan wheat, in particular, has been shown in research to have higher antioxidant activity than modern hard white spring wheat.

[@m005kennedy]

While I see your points, I wish you had compared more than just protein content. I think mineral content would have been interesting. I also think comparing highly refined white wheat flour to flours milled from grains than can not so easily be removed from the chaff could produce a much healthier fiber content.

[@psammiad]

Interesting but food scientists always seem to ignore the main reason why we choose one food over another: taste. Spelt bread tastes nicer than standard white sliced. The grain yields might be not so good, but that's for the benefit of producers, not consumers. It's good to have a diversity of grains - as you said, our modern monocultures are very vulnerable to diseases.

[@missclarestube]

Isnt it the carbs that give the eneegy, not the gluten?

[@jason200912]

green screen or blue screen?

[@belleren9375]

Red screen

[@dylete9469]

All three

[@TheRiskyBrothers]

+jason200912 They use a green screen

[@goinggodmode9463]

+jason200912 RaInBoW sCrEeN!!!!!!!!

[@ChibisOnTheLoose]

+jason200912 Blue screen. With a green screen, everything green would disappear, Hank Green included

[@Aquilus]

The hulled wheats are better for those with the gluten-protein sensitivity. The autoimmune reaction to gluten (Celiacs Disease) where one's immune system attacks the small intenstine mistaking gluten as a toxic intuder has increased in prevalence due to the modern wheat being bread to have more gluten.

[@sunnygirly2k4]

But gluten is still present (albeit in lower amounts) in these old wheat varieties, so it isn't recommend it it for Celiacs and people intolerant/allergic to gluten. Some can tolerate it, though. I do agree that him praising common wheat having higher gluten content is puzzling, as its the gluten that is partly responsible for the digestive problems some suffer from.

[@wolfwaya]

I'd love it if spelt came back strong. I tried a loaf of spelt bread before and found it very tasty.

[@vantave9946]

Feel the burn! Mmm toast...

[@frankschneider6156]

+Wolf WaYa more spelt means less grain of another kind, so less overall yield, so more starving people. So in short: you'd love more people to starve so that you could have your special taste.

[@Live442]

+Frank Schneider hahaha. Love your logic, this made my night

[@wolfwaya]

+Frank Schneider The solution is to simply not pay farmers to not grow crops then you can offset it with more crops.

[@wolfwaya]

+Amaz1ngWhale LOL, burnt toast.

[@UHFStation1]

Do ancient wheats contain different forms of gluten or perhaps different binding proteins all together for the 20% of people with wheat sensitivity or those who are completely intolerant to gluten?

[@SokarEntertainment]

Just GMO the shit out of them and be done with it. Who has time to selectively breed over decades, something that can be done in a lab in a few months.

[@theKashConnoisseur]

+Sokar Selective breeding = genetic modification, only without a specific goal in mind.

[@ASilentS]

+The Kush Connoisseur Illogical. The whole 'selective' bit means that you definitely have a specific goal in mind.

[@theKashConnoisseur]

SilentS You know, you're right. I should have said, with more specific results.

[@Silverizael]

+Sokar Selective breeding would take quite a few decades, while biotechnology would still probably take one decade, depending on how extensive the desired changes. You would first have to map the multiple genomes you're wanting to look at and discern which genes relate to the desired traits. It's still quite a bit of work and would take longer than just a few months.

[@Nominomnomm]

+Sokar Selective breeding would, for one, be safer than gmo. It has been over 30 years since they last modified the wheat, and according to scientists, that was not a superduper-wise move.

[@roguedogx]

thanks for looking into this, always good to get an unbiased look into the latest food fads.

[@FooFahFoeFum]

Hello SciShow. Instead of answering the question, you created more confusion. Your masters love you. Your cheque is in the mail.

[@viagedern121]

This video brought to you by the makers of Glyphosate. Glyphosate! It's safe for human consumption! (Unless you actually ingest it).

[@KnightRaymund]

You're both idiots

[@Overt_Erre]

Extremely superficial video doesn't really answer the question it poses in its own title. Are the ancient grains better for ME, as opposed to farmers and their yields and bakers and what i assume are their leavening needs? The term "protein quality" appears to be used spuriously and doesn't really provide an answer.

[@viagedern121]

This guy must be getting a hunk of dough (pun intended) from certain agricultural companies for talking up modern wheat performance. Quantity doesn't mean quality! The health risks being shown with ultra-hybridized wheat are alarming. Personally, I have developed severe angioedema when eating that crap. When I am in the middle east or Europe, I do not have any issues. While scientists would consider my testimony anecdotal at best, I'd like to think that i'm a first hand witness to what it can do to you.

[@arthas640]

I think the issue is that while many people do show wheat sensitivity there are tons of people who either have psychosomatic symptoms or are reacting to the fact that the wheat products they're eating are ultra processed foods that have other ingredients that are likely more harmful, but when they move to ancient grains or go overseas they're eating a less processed and healthier version. A good example are many diets where people will lose weight despite eating foods that have similar calories, fat content, etc. but start losing weight because they've cut out processed foods, Keto and gluten free diets being good examples since many people who go on those diets switch to eating mostly or entirely home cooked meals instead of pre cooked foods, processed foods, and fast food. Because of these other factors clouding the data scientists and doctors are more likely to disregard or downgrade the testimonies. I hope they do more studies, blind studies or double blind being ideal, to measure how other forms of grain affect health. That way we can filter out the impact of things like high fructose corn syrup, preservatives, and other additives as well as all the random "facts" that health food blogger types share that arent backed up by any data.

[@mitchellsmith4690]

Well, I haven't thought about if is better for me...but it makes my homemade breads taste better.

[@althelor]

I feel like just having more diverse crops is a point for ancient grains, especially since they don't seem to have any major downsides. Sure they may not really be better than modern grains exactly, but from what little I understand about farming, more diversity is almost always a good thing.

[@Sarinmoon]

for people with gluten allergy, the spelt is a good secondary to have around.

[@graceg1971]

They are the ORIGINAL design, the way God designed it and it is significantly different and healthier for humans. Modern wheat is better for profit, not for human health. People can actually digest ancient grains unlike the modern crap, oops pardon, crop.

[@mahnoorsher7713]

thanks somuch making us update.

[@sock2828]

Not necessarily true about modern wheat strictly being better for you. There are generally a lot more micronutrients and a larger variety of regular nutrients in less developed wheat, which can have some big benefits.

[@iamalittleboat]

I was just wondering about this today, I'm impressed with the timing.

[@latigo66]

Brought to you by Wonder Bread...

[@briansegers674]

Do a show on grass! Meaning all we use in the grass family. Love these kind of videos

[@aboutdawntoday]

I was told ancient grains have less chromosomes than modern wheat and that makes them easier to digest than modern wheat.

[@claeshenriksson5702]

Two positive sides of ancient grains: Longer grass puts natural selection pressure on larger roots, thus binds more CO2. And of course - Bread made from ancient grains taste so much better!!! Trust me, if you haven't had einkorn bread before you got to try it.

[@areskrieger5890]

Well yeah societies wouldn't have switched if the other wheats were better that was petty obvious, it's good to have a backup but I think our main variants will hold up for quite a while given how much selective breeding to improve them must have happened over hundreds of years.

[@Kalleosini]

+HulkTV if someone needs a gluten free diet for medical reasons (which is extremely rare, so rare that it's amazing anyone knows that gluten is a thing) a grain with less gluten will still contain gluten, so the advantage is lost. people who need a gluten free diet are currently surviving just fine without the world resorting to an inferior crop which will leave thousands to starvation.

[@NotaWalrus1]

+Ares Krieger A bad bug could come along and decimate our most common crops, so it's good to have a backup. It's true our main ones are pretty good, but they're also pretty similar, so it only takes one little bug to kill most of them.

[@NotaWalrus1]

+HulkTV If someone needs gluten-free for allergies (which are very rare), then none of these grains help. For everyone else it's just worse to have less gluten.

[@fmlAllthetime]

Pretty sure he said they could survive in environments traditional what's can't... which leaves no one lacking and actually increases food security. But ya know... fuck listening to the video.

[@fmlAllthetime]

Wheats*

[@gregs8672]

I have done a lot of research regarding the nutrition in wheat. Focusing on gluten, the burst of energy is a reaction similar to drugs like ritalin or speed. It isn't that you're body gets energy from the gluten. It is not like a nicotine buz from smoking cigarettes.

[@EugeneKhutoryansky]

After enough time passes, everything we are eating today will be viewed as "ancient."

[@theatheistpaladin]

I want to see a video on hydroponics and how that can be the farming of the future!

[@TheGreatRakatan]

Selective breeding. . . you mean . . . genetic MODIFICATION OMGGGGGGGGGGGGGGGGGGGGGGGGGGG@@!@!!@@!! For the purposes of making sure it's obvious, this is sarcasm.

[@benbarker8154]

There are 3 major types of wheat flour used in baking: low protein (cake flour); med protein (all-purpose); and high protein (bread flour). Does anyone have any experience making bread from these ancient grains? What is the texture like?

[@TM-ng2bz]

They have less gluten in them, so it doesn't rise as well as strong (high protein) wheat flour. Often these flours (at least where I live) are whole grain flours which also means different bake qualities than flours that are not whole grain. They do have their own taste to them, which many people really like.

[@benbarker8154]

@@TM-ng2bz Thanks!

[@BeccaTheBoring]

Eating too much bread made with modern wheat makes me bloated and gassy. Rye, oat, and spelt breads don’t. Not a difficult choice for me. Also, I do genuinely love a slice of warm rye toast with gobs of melted butter. It doesn’t get soggy the way regular sandwich bread does.

[@Friek555]

You pronounciation of Einkorn was pretty good, except the 'r' of couse. Well done, Hank

[@glorvalmacglorvas171]

Heyyyy!!!! I was eating my sprouted spelt cinnamon bread when I found this video XD. Tastes epic, and I go with sprouted spelt cause it tastes better :|

[@glorvalmacglorvas171]

P.S. I love the taste of spelt.

[@TheSilentStrife]

Could you do a video on what we understand about the very edge of the universe and how we know what happened within moments of its happening?

[@TheSilentStrife]

The beginning, I mean.

[@JosephDavies]

+Trist: You're in luck! Crash Course Astronomy covers this topic! :D

[@aparthia]

+Joseph Davies They're covered over on Scishow Space already too.

[@Kalleosini]

+Trist Crash Course Astronomy with Astronomer Phil Plait a series on the Crash Course channel. Hank Green host of sci show also also hosts shows on Crash Course. Crash Course is an educational channel that covers multiple topics from history to anatomy, their astronomy series has a video covering the beginning of the universe.

[@colmryan9289]

Why are people so scared of GMOs? From all the research I've done, the biggest argument I've heard is "GMOs are bad because they mess with the balance of nature!" Well, I've got a few things to say: 1: Quite a lot of GMOs only use genes already found in the organism. This means that there are quite a few GMOs which are basically the same as selective breeding sped up (In other words, the process used to domesticate animals and create farmable crops, SUCH AS WHEAT). 2: Humans have pretty much always messed with the balance of nature! From global warning to wiping out species, we've already messed plenty with the balance of nature.

[@rdizzy1]

+Colm Ryan They've done videos on gmos before, check out a video from cara santa maria on gmos, good stuff.

[@ssppeellll]

+Gabriel Tzukishiro "Ignorance." Thank you for this comment, Gabriel. It was very helpful. Elucidating, erudite, well-researched, informative. Wow, it really opened my eyes. When someone puts forth such a powerful argument, it's really hard to rebut. I mean, your evidence is undeniable, your logic is unassailable. Great job! Keep up the good work!

[@frankschneider6156]

+Colm Ryan Scientific illiteracy.

[@ssppeellll]

+Gabriel Tzukishiro Gabriel, I have to apologize to you. Despite the fact that your comment was a single word (or maybe because it was?), I totally misunderstood it. I took it to mean that you thought Colm was ignorant--which would have called for some reasonable, if minimal, rebuttal to his points. Whereas you were actually saying--I now realize (and looking at it again, I can't imagine how I ever took it the other way in the first place--that you were answering his question succinctly but adequately: "They are scared because they are ignorant of the realities that you have pointed out." So, I not only apologize, but applaud you on your succinctness. (Something I have a huge problem accomplishing--as you may have noticed.)

[@sylviaodhner]

+Colm Ryan I don't see how the fact that we've always messed with the balance of nature gives us an excuse to mess with it even more, especially now that we're seeing the consequences of our actions.

[@athenanguyen7990]

I can't stop watching this show. I keep binge watching....whenever a new episode comes on I go on KZbin and I can't stop clicking on the recommended SciShow videos on the side

[@deephazarika2259]

our ancestors must be thinking, "we created all these wheats that you eat through selective breeding and now you want to go back to the ones we were originally were eating? so all our efforts were in vain."

[@erowyne11]

I would love it if you could one day do a video on celiac disease. It would be so easy to show my family and friends that video rather than having to explain my intolerance.

[@wisdomandlove1661]

The video maker is misleading the public. But I understand if the truth were told big business will be in trouble

[@michaelslaughter1264]

my mom and i want to use hulled wheat BECAUSE it has less gluten. she has a gluten intolerance which has unfortunately been in my family for 4 generations....

[@medicobueno5925]

The information is not accurate and very misleading!!

[@Govstuff137]

I would have liked a better side-by-side comparison of the quality of the grain compared to the faster-growing wheats such as winter red wheat. Alongside the kind of fertilizers. Quality is very important along with sprouted bread vs unsprouted bread. You seemed not to care as you glossed over much of the important information that makes the difference.

[@peterlosacco5983]

Who is paying you? You so wrong. May be you should have more knowledge before you open your mouth.

[@christopherhall5361]

@Jayden Martin he's probably "gluten intolerant" but doesn't have celiac's disease....that or he's a flat earther, probably both

[@TM-ng2bz]

I know I am a year late, but the video is wrong in a way. Or at least it doesn't really talk about nutrition much. Having more gluten doesn't mean it's "higher quality protein". It does mean better baking qualities, not better nutrition. Some of those other grains, spelt for example, are better for people with irritable bowel syndrome. Wheat has more of something called FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) which can cause problems for some people. They are digested by bacteria in the gut and they form lots of gas, which can lead to stomach aches, bloating and flatulence for example. Some people don't experience this, but to some people this can get very painful. This is a medical condition that a doctor can diagnose. Also, some of those grains actually have more of certain micronutrients which again wasn't even mentioned in the video.

[@juliebarkley1066]

Wait, if the study gave less fertilizer to the hulled wheats, how can you compare the grain yields fairly? I would expect the hulled wheats to come out lower, but this still doesn't sound like a very fair experiment. Also, taller wheat is not necessarily a bad thing. It all depends on what you want. Originally people liked the taller wheat as it gave good quality straw for roofing and animal bedding.

[@Chrisallengallery]

Ancient wheat > Monsanto Wheat, that's for sure.

[@Sirholyphoenix]

Probably not

[@TetraSky]

+HoldOnToYourHats You take your ancient garbage, I'll take monsanto wheat, thanks.

[@InorganicVegan]

Why? What did monsanto do?

[@Blackmark52]

+HoldOnToYourHats If by Monsato you mean genetically modified, then most assuredly not. I am going to guess that a comment like yours is rooted in gross misconceptions (or should I say flagrant misrepresentations) about what genetically modified foods are. In its most rudimentary, it is simply a modern, more efficient method of breeding for desirable traits. Higher food value is a desirable trait.

[@ALegitimateYoutuber]

Diana, the Inorganic Vegan you are contracted to buy their seeds and can't reuse any you collect. Thus what you have grown isn't yours to be used. Also because it's a plant it can infect other farmers field resulting them them losing a part of their crop. This is because Monsanto has patented their plant, thus using it even by accident (like contamination) can result if you being sued and losing out on a part of all of your harvest. Granted how they operate is very fucked up and damaging to both the economy and people involved. But they are a major league company, these tactic are very common and tame compare to many other companies.

[@Mumsiken]

My son has anaphylaxis reaction from exerciseing after eating wheat people are surprised by this kind of allergic reaction. Wonder if you can make a video on that.

[@courtneyabrahamson3829]

I really enjoy these videos that debunk and/or educate in relation to modern trends. Keep up the good work. I truly appreciate these short and sweet science based clips.

[@bonnierush7843]

Had he fully researched this subject i might come back.he cares more about his popularity than facts

[@scmfjoe12]

Can you do a video on why rice is more effective than salt at drying stuff out?

[@vibid3]

My question concerning this video is this: when did we switch over? Because, not to belittle scishow but it seems pretty clear to me that most of the qualities that made free threshing grain "better" (i.e. the shorter stalks, higher yield and better quality protein) could've been a product of breeding. After all, as they themselves said in their video on GMO's we've been genetically modifying plants and animals since we started farming, so it could be that these ancient grains simply didn't get the same type or amount of breeding that the others did. Just a thought I had while watching this.

[@denisashby5589]

I wonder if people with different levels of gluten intolerances could eat the types of wheat with less gluten in them, are they different from the gluten in modern wheats, so could using differant type of wheat be beneficial to people with gluten intolerances

[@BrandonGraham]

Is protein the only thing that matters? Was there any difference in inflammatory response by a test population, or was there a difference in the amount of carbohydrates or vitamins? Input... MORE INPUT.

[@philtripe]

breads, pasta (i love the stuff) but its really just junk food and ive found rice is a good replacement to wheat and flour... the more processed the food is the worse it is for you

[@Thoughtspresso]

Oh my god the giraffe one got flashed on the screen for a coupla secs and I just . . . we're back to this

[@pbshumanity8977]

Saw you on TikTok first!! 😁

[@Andrewsarcus]

Who invented or developed the double blind trial method, used for scientific studies?