Say Goodbye To Unhealthy Bread & Eat This Instead (Best & Worst Types Of Bread) | Dr. William Li

[@flutterbuyz]

I, too am 76 yrs old and have only recently found Dr Li. You are such a Blessing Dr Li, thank you for sharing your hard earned knowledge with us all in such an amicable, easy to understand way. I live in Melbourne, Australia and watch you at all hours of the night ... you have become my late night bedtime story teller, lol. I was recently diagnosed with Diabetes 2 and a heart murmur, which didn't come as much of a surprise really as I haven't taken care of myself for years after my youngest son died in a car accident .. and it broke me into tiny pieces. Changing a lifetime of bad habits and sugar cravings is a huge challenge but finding your videos, done with such generosity and clarity, just in time (actually I call it one of my 'Angel Moments') is simply wonderful. Thank you with all my heart. May God Bless you dear.

[@janethuston1091]

I’m 75 years old. Pre-diabetes, good cholesterol numbers, good blood pressure. I am, however, overweight and my new doctor and I just this month have set timely goals for weight loss. I just stumbled onto your KZbin videos, have started watching them and have ordered your books. Am I too late, too old to glean the health benefits that you attribute to eating the appropriate foods and drinks, ie; kiwis, blueberries, pomegranate juice, green tea, black tea, coffee, and the list probably goes on? I haven’t even watched the videos on weight loss yet, inasmuch as I’m new to your channel. (I watched your visit with Dr. Hayman from 5 years ago. Wow!). I hope it is not too late and that I can benefit from implementing your teachings.

[@ammelois]

My partner is 81 today. He had the same issues you mention. I started taking care of his (our) diet 1 year ago: whole foods, nuts and seeds, more plants than animal producs and his health has dramatically improved - lower blood sugar, triglyceriides, blood cholesterol, blood pressure and minus 10 kgs. Dietary changes work, even at 80.

[@susanrim999]

never too late.I'm 82, feeling fine, and follow dr Li. he is the best. read his books

[@MargaretDoan-t7b]

As long as you are on this side of the grass and not 6’ under, there is always room for improvement. Do what you can, while you can.

[@rreed4726]

❤

[@judymiller323]

Never too late!! I'm your age and it's TOTALLY doable! Add some walking & you're on your way🙏🏻

[@tiemokoniambele4789]

I'm french , so i think i'm ok , we have wonderful bread and i love it ! Baguette tradition for breakfast and you're good to go !

[@BlackWolfSpirit]

I started making my own bread fifty years ago and have made it every other day since then. It was, at first, because my family liked the taste. Then that grew into wanting to control the ingredients myself. Before people were talking about it I questioned why flour was bleached, as well as sugar and why we needed it to be enriched. I do add sugar but it is one teaspoon per two loaves and it is raw, unbleached. All extra bread each day goes to neighbor and soup kitchens. You are right about bread lasting too long. When I was growing up, it molded in just a couple of days. My homemade bread only last two days before we toss it.

[@BridgetLovelace-dw3tx]

Dr Li uses familiar and often numerous analogies to educate us and make us eager to get on board toward improving our health status. PS really enjoying his book - Eat to Beat Disease !

[@SinatraAnnaMarie]

I am so glad I stumbled across you not too long ago! Thank you so much for all the information you share! You are amazing! And you’re not like some of those doctors on other platforms which make you listen over and over and over again to so much BS and hardly ever get to the point!they just want to sell you items! You and the other hand are amazing and I thank God for you every day!

[@stlounsbury]

Where I live there’s a bread company that sells rustic sourdough. Since Doc’s last talk that mentioned bread, I started with some sourdough, a slice a couple days per week. I put a little smashed avacado on it, a thin slice of red onion, a black Kalamata olive, and a splash of extra virgin single source California olive oil. Heaven. I tried making my own sourdough but my starter wouldn’t start lol

[@tlkendall29]

Organic Sourdough loaf from my local farmer! Thankful I found them. Still limit my intake of it.

[@mydear6788]

Baking organic sourdough everything....pizza, buns, cakes, everything that needs yeast or baking powder I replace with sds ferment, like pancakes, waffles...next is making fermented bread from grapes instead of sourdough starter....grapes( or any other fruit) in water for 4 days ferments enough to make bread....my kids would never touch anything but my bread. My 14 years old knows how to make beautiful sds bread ❤❤❤❤

[@estellaosborn6487]

I like bread, but I bake it, I don't buy. I add the ingredients like ground flaxseed, Italian seasoning, herbs and ground nuts, no preservatives. 😊

[@umbroraban1075]

Indeed, it is best to bake your bread. You know what you put in it.

[@kbrebes]

Sounds delicious! Would you like to share your recipe?

[@strategicmedia6167]

Kudos to recipe😊

[@tiahbawa5771]

Recipe, please. 😄😄

[@trusound170]

Chapters on these videos would be great for the purpose of revisiting parts we want to watch again later.

[@teresaspensley5640]

Thank you. I make your yoghurt and would love you to post a real sourdough recipe if possible please👍👏🙏❤️🇬🇧🙋🏻‍♀️

[@lisengel2498]

Organic whole grain sourdough bread is really delicious - and even better if you grind whole grains just before you bake it. i am 80 years old and I eat mostly whole, unprocessed plants and eat legemes every day. I eat a bit of fatte fish once a week and I feel very good. My inspirations are dr Michael Greger and dr Neal Barnard - and dr William Li and dr McDougles - 🎵🩷🌺❤️🎶

[@wendellas3420]

Einkorn flour is awesome.. the way bread should taste!!

[@PragmaticPerson]

I live in Colorado, and my Latvian friend who lives in Los Angeles ships me bread baked in Lithuanian. Heavy rye. It’s fantastic. She buys it at an international grocery store. I slice it and freeze it. It lasts a long time.

[@ceceliaroberts1475]

Lithuanian here, my grandmother used to make that delicious bread. Unfortunately she passed before I became interested in baking. Just you mentioning that heavy rye brought back some pleasant memories, thank-you!

[@Sssmaug]

Yes! Great stuff! 🙂 Freezing bread overnight or longer allows "resistant starch" to develop - great for the microbiome & better for blood sugar.

[@dslysyczyn]

Doesn't baking the bread kill all the bacteria?

[@olivebiggerstaff7706]

I have a bread machine, which I love and it’s so easy to use. My recipe for white bread has chia seeds and salt free garlic herb seasoning. I only make a 1 lb loaf each time every 5 days. I am allergic to wheat but can eat rye, use white bread flour and don’t have any problem with other grains.

[@cvs1237]

Dr. Li :Which pro-biotics do you recommend after taking antibiotics?

[@angelalaskodi3459]

I'm not Dr Li, I thought I'd answer anyway. My brother was on heavy dose of antibiotics for several months. I have him on kiefer and a good culture yogurt. So far so good feeling great. It re-populates the good bacteria in the guy. Also good is sauerkraut.

[@chewiewins]

For practical reasons, rare occasions I have bread from supermarket, I simply choose high fiber like wholemeal rye sourdough bread. Yes still some processing and stuff but I believe the high fiber goes a long way to make it positive overall

[@desertrat4453]

I bake a boule of sourdough every week just for myself, local artisan bread flour, salt, water, yum. I also intermittent fast so no weight issues

[@seatater]

Dr. Li, may I plz challenge you to to have Sue Becker on for a podcast. Why? She teaches you how to bake fresh bread from fresh ground wheat, olive oil,yeast,salt and honey,that’s it,it is just incredible. You can share the science aspect of the health benefits she teaches.. She’s on KZbin, ‘Only Real Bread-Staff of Life. The secret to fresh homemade bread is the fresh ground wheat which is used immediately , which you can do in your own home,,,,it’s living bread. I hope you will consider this and,,,thank you for all your knowledge you have shared,I have learned much.

[@jstevens501]

I have never seen him reply to anyone on any video. maybe you will be the first.

[@fairlind]

Honey is sugar, the very thing he preaches against.

[@sadletrampsscooby]

Here in uk the supermarkets pretend they re baking on site but it’s all nonsense it’s frozen and arrives at store who then heat and pretend they have just booked. IN SHORT NEVER BUY BREAD IN SUPERMARKETS

[@totofromoz5412]

Same here in Oz.

[@natalyafisher778]

Same in TX

[@Joerideabike]

Yeah, same here. It’s just frozen junk at Vons.

[@RichBudski]

Same with pizza.

[@gigiogu]

The only bread I eat is the San Luis cracked wheat sourdough with grass fed butter🤷🏻‍♀️

[@love2bluff]

That’s my favorite!

[@suzettecooper382]

Dr Li, I enjoy your videos. There are natural nut butters. No additives. No stabilisers.

[@roxiemonroe7723]

I will make these changes.... and pass the word about Bread and the healthy kind to eat

[@robynsmallwood6091]

I enjoy eating Sourdough bread. I went off eating white bread about two years ago.😊

[@albertnetoth-xn6of]

My bread is just sourdough, salt, flour and water.The store- bought bread in Europe also contains a lot of additives. Although the flour is not the same as the old one.🥖🤔💌

[@bernadettechute7998]

White refined flour is ok?

[@albertnetoth-xn6of]

@bernadettechute7998 Ancient grains are best !!

[@judithschuett4978]

Ferment EVERYTHING.

[@suzzem4885]

I'm totally with you ! (Just put a new kimchi en route this morning 😀) Fermenation is the best thing I ever discovered 🥰

[@shirleyackerman-bethel1073]

We get a couple of weeks worth of sourdough bread from our little bakery and freeze it.

[@georgemaxwell3997]

Even the so-called "store baked bread" is usually made from buckets of bread mix containing as many additives as the plastic wrapped loaves. You really need to go to an authentic baker who has been up since 4am, a vanishing breed.

[@veldaazule7962]

But, you still have to avoid white flour.

[@johnjuhasz7476]

In Europe when one buys from a baker, the bread needs to be eaten within a few days otherwise it becomes hard as a rock, no preservatives, no extra chemicals, etc. I've been baking my own breads, buns, etc, all bio for 8 years, usually a 2 hour process, including cleanup while waiting for the bread to finish baking. I have some 30+ different things to bake, just like the local bakery.

[@jessicaamant4151]

Hi Dr Li, I love bread and BUTTER so I stay away most of the time 😅 -QUESTION what is the difference between your book eat to beat disease and eat to beat your diet? I’m looking to cancel some of my supplement subscriptions and want to do the my best with my food.. Also, I don’t eat much meat at all if anything, maybe sardines once in a while. Which supplements are best to keep and what can I accomplish with food while keeping my grocery cost on the low end?

[@maryb2116]

Thank you Dr, Lee,you are a life saver

[@sumanpai9473]

Every time I am tempted to buy bread, I just take whole wheat flour and make chapathi and eat it something. In the e d I am happy I was able to control myself n eat the chapathi. I enjoy it with nuts, berries, cream cheese or chutney even

[@sas-ds1wz]

A Dutch living in France , get my Pain from the Boulangerie ....Always bought bread from real bakery store.

[@giulietta9524]

Great and informative video, Dr. Li, thank you! I am like your friend: Sensitive to 'gluten' here, however, overseas, no problem! I have long thought that it was either the 'additives' and possible pesticides (roundup?) used on the bread here, in North America. I know that in Europe, certain additives and chemicals are not used in their foods, and are, in fact, not legal. My question is: Why can we not eliminate the use of these chemicals here? Some people think is so that we 'can produce more to feed our population'. However, Europe's population is greater there than here, in N.A. so I suggest to them that that argument has no weight, in my opinion. It would make sense to me if our governments followed Europe's lead, and cleaned up our food. Thank you once again for sharing your knowledge -- so very much appreciated!

[@glamelame7315]

It may not be the gluten. It may be the pesticide glyphosate. The weed killer Roundup. I can eat organic flour with no problem. Europe does not use glyphosate.

[@roxiemonroe7723]

As a BBlqck person living on the south side of Chicago my mother served us bread all of the time. She would be so shocked to hear about the additions to bread. However during the holidays she would make homemade rolls that smelled and tasted so gooooood

[@SuzanneStanford]

I have got your book from the library eat to beat your diet I love the book and is helping

[@leoniea138]

I eat sour dough bread every day and for some reason feel very good...wonder if it's the bread....

[@run4cmt]

Some sugar is needed in bread for the yeast to feed. This causes the bread to rise.

[@eugeniamelecky7940]

You don't need sugar to make bread rise. It is the yeast that converts the flour's starch to create the sugar. Sugar can jump start the yeast but you don't need it. Most of the breads I make I don't use sugar. Baking is more of a science compared to other types of cooking.

[@Momtocam1997]

Italian flour might be another option, as my understanding is they grow a different type wheat there, versus the wheat grown in America..they also don’t spray the crops with glyphosate. I have severe wheat allergies, so bake my own using coconut or almond flour. I do have Italian flour, but haven’t tried it yet.

[@forexcharts281]

What about ezekiel bread?

[@sladjanasimic5486]

I LOVE EZEKIEL. PERSONALLY I CANT EAT SOURDOUGH BREAD BUT EXEKIEL DOESN'T GIVE ME ANY PROBLEM.❤

[@susankennett4823]

Doesnt sourdough still contain white flour, wheat

[@Puffin289]

It's the process of making the bread_fermentation that makes it healthier compared to the non-sourdough type of bread.

[@rlc1350]

I usually skip to the end of vid and read comments. It’s quick, easy and informative. 😊

[@run4cmt]

I am currently making probiotic yogurt using a recipe in Dr William Davies book Supergut.I make wit l reuteri strains.

[@AlphagirlMae]

if we can't digest the bread with chemicals, where do the chemicals go in our bodies? Does it line the intestines like glue? does it prevent absorption of nutrients?

[@samanthatow8076]

Hi Dr. Li! I was wondering what your thoughts were for eating gluten with hashimoto's. I eat a bread with organic spelt that is sourdough. Only ingredients are organic spelt Himalayan salt and water. I get it in the frozen section. I don't eat any other gluten but in your opinion should I remove it from my diet??

[@madelineblais630]

How about pita bread is it good for you???

[@Kirra-Oz]

Unfortunately, I eat white bread gluten free, because I can’t eat the others, I’m also wheat intolerant. When I do eat bread, I have a maxim of two slices for the day when I feel like eating bread. I have to freeze it as it takes me a long time to finish a loaf. I do love having one slice of buttered toast with an egg, can’t give that up. 😃

[@deanshimabukuro8464]

In Hawaii, all the bread is from here, the State DOH mandates the "plastic sleeves" and there is a LOT of different types of breads available. Nothing is left off the shelf for a long time because we all know how to read the tabs.

[@addisonoshea4222]

Dr. Li, please do a series on how to stay healthy on a budget. ."Bad" bread can be less than $2 while"healthy" multi grain/seed bakery bread is $7. I buy most of my staples from countries that ban harmful chemicals in food but with the new tariffs on imports planned by government I won't be able to afford that. It might sound simple to say just buy healthier choices but those are beyond many budgets.

[@susanrim999]

@@addisonoshea4222 you could try to bake your own bread,there are cheap bread making machines,. Can you find good flour in USA?

[@russbowman6801]

Good old Abraham ate sourdough ancient grains so I’m going to get kaput or ‘einkorn’ berries, grind my own flour, make the dough using a remnant of dough from the last bread to serve as leavening, let it rise at room temperature for a day or more, and live to 120. Well, at 77, it’s a bit late for me to do it right, so if I make it to 90, I’ll be happy to meet my Maker.

[@ElsaThal]

Thank you for sharing ✌🏽💖🤟🏼✨️🧚‍♂️

[@bjsinbc]

Thank you for taking us through this!

[@teapotrose2]

I love sourdough but ‘m afraid of the salt because of my blood pressure. 😬

[@aureliai1660]

Thank you very much for your advice! I would like to know more about nutrition for arthrosis.

[@verodevarad]

Very interesting videos. Thanks Dr Li. But could you please write down some words like “lacto bacillus… rudery?” It would help me. Thank you.

[@josephtein3835]

lactobacillus Reuteri

[@verodevarad]

@ thank you

[@cliff4693]

Clarified organic butter (ghee) is a healthy addition to bread.

[@danaremembering3290]

Lectin !! How bad is it? Please explain

[@foxslayer321]

Try seed breads made without flour

[@edwardduffey7767]

I make my own organic einkorn sourdough bread from scratch

[@patriciafarina3336]

Guessing you also shouldn't see "yeast" listed as an ingredient in sourdough bread. If sourdough starter is used they should not need to add yeast.

[@donnaramirez1579]

Isn't the hybridized wheat that is in most breads, even the bakery's bad for us? Wouldn't ancient grain breads made with spelt, kamut and einkorn be a better choice for us all?

[@montrealmquebec]

Hi Doc, what if I toast my 100% whole wheat bread until it is brown, is it healthier? Thx

[@gracieallen8285]

What makes you think toasted bread would be healthier?

[@josephtein3835]

I appreciate Wil Li's profound science-based knowledge. The information he shares is precious. If this video is too long for anybody, they should go back to watching cartoons on their TVs.

[@rs3296]

the problem is, most of the ingredients are grown hybrid ... so technically and generally... no bread is safe to eat ... even if it's home-baked!

[@effentjes]

I have been eating low carb tortillas for over a year now. I am wondering if I am aiding my gut with this or not. Whether the fiber is "good" fiber.

[@buzzpatch2294]

wow! every time i listen to your presentations i learn something-- thank you

[@bernadettechute7998]

How about all the glyphosate sprayed on the the grain these days. Extremely toxic to the liver and it can affect so many bodily functions and lead to autoimmune diseases.

[@eileenfb1948]

The additives are a small part of the problem - they don't leave bread to prove. The chemicals allow them to 'prove' the bread mechanically within a minute or two. The plastic bag causes moulds to grow, very quickly.

[@deborahcarmel3477]

❤ Hi! 🎉 I just started following your pop cast. Could you speak about Honey, Ginger, Turmeric and Ginger as a supplement. Thank you Deb 😊

[@kjj222826]

I am convinced now that me eating bread daily for 55 years made me prediabetic now. Too late to know...

[@PamelaJ56]

But what else were you eating?

[@ThuLe-eh1xe]

I do not eat bread and rice anymore because even organic rice has arsenic from soil. But I eat whole grain instead like barley, buckwheat, beans, quinoa, millet, . I love barley. DR Li said barley has gluten. I wonder if it is ok to eat cooked hulled barley. It has lot of fiber, help digestion.

[@cariek]

I've eaten bread since childhood, with diabetes running strong on both sides of family. No diabetes. I've heard milk drinkers are more prone due to something in the molecular structure messing with insulin.

[@Kitiwake]

I believe your are right. My friend died from cancer this year age 59. He was addicted to bread. A sliced loaf of white bread a day. Just stop and adopt a keto lifestyle would be my solution. Regards.

[@bernadettechute7998]

Not too late to change your lifestyle and fix the pre diabetes! I fixed my diabetes and now no longer take medication.

[@geetalulla4993]

We get freshly baked in Carrefour sourdough. Is that ok? But it’s big and we need 7/8 days to finish. Unfortunately

[@markmcnown6797]

I love all of your information! I have two of your books, and I really appreciate your videos. May I make a suggestion. Please listen to how many time you use the word “actually” in just this video. It’s distracting, at least to me. I hope I haven’t offended.

[@madaileinom8753]

Great video, Sr. Li...

[@carriebrown1428]

Are there any science to back eating for your blood type. My blood type is O

[@susankennett4823]

I read that the wheat that is now harvested contains a chemical that contributes to insulin resistance. I'm sorry, I can't recall the chemical that has mutated because our wheat has been altered. Which is my case? I'm normal, bmi eat plant based diet, no carbs or very rarely sugar. I occasionally eat sprouted grain bread Ezekiel but don't know if that is even good. So I changed to organic barley in my dishes. But still can't get my blood sugar below 100. Even with exercise and weight training. I increased h20 consumption also. Any advice? I actually eat so clean that I need salt to shift h20 into my cells.

[@TaijaSkyDragon]

One pound of power greens or cruciferous veggie s raw / day

[@m.0829]

Sorry. Couldn't finish watching this. My loss.

[@SuzanneStanford]

what about rye bread for insulin resistance only one slice does not seem to affect my blood sugar and I don,t eat it every day

[@jimoncken6936]

Doesn't baking bread kill lactobacillus reuteri?

[@marciaclark7072]

I have access to what’s called artisan bread so it’s not mass-produced and it seems to have some fiber and good things in it and I have maybe a slice a day -it’s crusty and I love toasting it. is this OK?

[@rahul57a]

don't make every video of 1 hour length please. sometimes 1 hour video can be said in 1 sentence. max go for 10-20mins

[@josephtein3835]

@@rahul57a Wil Li has a lot of knowledge and science-based information to share. Maybe you need to lengthen your attention span just a bit.

[@montesa9136]

Where's the list ?

[@sharonyoung967]

All of the bread from Kroger’s , Walmart and Publix all taste the same. Bland, and have a heavy thick texture. I often feel nauseous after I eat any of their breads.

[@lindahealy6441]

What about Ezekiel Bread?

[@sharonmcdaniel4997]

I eat 1 slice a day. Excellent ingredients and lots of fiber! No flour ,no sugar and fairly low carb.

[@gloriamargolis581]

The deal with Wheat is that it’s not the same wheat that we grew back in the 60’s 70’s and 80’s the wheat was grown and stood 6’ or higher now the wheat is so short it’s ridiculous! But it’s not the same in many ways and the gluten is different that has caused many to react to it! I don’t know what has changed factually but even for myself I found some breads that have wheat I bloat and that’s yucky!

[@leahkiser6615]

Don't they add the sugar to feed the yeast?

[@Puffin289]

No, you have to make your sourdough starter.

[@CapitanFantasma1776]

Thanks!

[@faridehsheahan-daniel1897]

You did not mention about GMO flour.

[@annalexander6042]

I buy protein bread or ryvitta biscuits

[@johnatkins3017]

I'm 85 years old. My weight is ideal qnd stable. I do not eat bread. I eat 95% meat.

[@dowhatsright2889]

So Dr Li is essentially saying if not geniunely gluten-sensitive, to eat a little amount of whole wheat grain, no sugar, no unprounouncable additives sourdough bread from a local bakery that uses a sourdough starter and eat it with single-estate (not blended) olive oil (not with butter)? :-)

[@glennsampayan2322]

Not a big deal for i’m a rice fan.

[@karmachokey1084]

🙏🏽🙏🏽🙏🏽Dr Li

[@alewicke]

Dr. Li, I've had C. diff from antibiotics. Even more bacteria die from the treatment. How do I repopulate my gut? I've had lots of antibiotics over the last 20 years and I noticed they made me gain weight. Is there anything to help reverse that? Thanks!!

[@jenniferhardy1962]

I love Dr. Li, but I also love Dr. William Davis, who has written about gut health in "Super Gut." I highly recommend it.

[@jenniferhardy1962]

I love Dr. Li. I also love Dr. William Davis, who has written a book called "Super Gut. You will find answers to your questions in there.

[@jimoncken6936]

Dude, please master the art of brevity!

[@Silverheart1956]

YES. needs to learn how to be more concise !

[@latroosnag10]

How about this, better yet, just don’t eat bread….at all. Ya. No, you CAN do it. There ARE other more nutritional things to eat. Same with pasta. Just….dont….eat.

[@kathleenyan2854]

Whole wheat breads cause acid reflux for me yet I can eat a slice of sourdough from the bakery and be fine.

[@Shelbymaldita]

I love pan de sal grew up in Philippines baked fresh daily my grandma lived to be in her 90s with this bread and instant coffee twice s day for breakfast and merienda. I don't like the breads here in US if you go to Aldi the bread aisle most have cancer warning for most of the bread.

[@bridgetbarnett6423]

Dr. Li, love, love, your work, but you are taking to long to get to the point. I can't sit this one out! 😪

[@tonideleeuw2643]

What about breads that have bio engineering elements in them? I say they’re not good. What do you say Dr. Lee?

[@brianstyke8211]

Is there a gluten free bread that’s healthy.