The Wheat Whisperer: Bob Quinn, Scientist, Organic Farmer, Father of Kamut, Health Researcher

[@elizabethkirkeide2458]

I make breakfast buns of sprouted Kamut .

[@cal6610]

I finally cooked the whole intact Kamut (soak overnight and pressure cooked). It's like pasta!!! This is going to be a staple.

[@daraghosullivan1157]

What a wonderful and top-notch interview. Can't wait for your next episode. They're informative, amazingly high quality and just plain fun.

[@simonem.3092]

da##it Chris! Another book I NEED. I wonder if you might let me hang out at your house for a couple months and just read? I promise I'll be quiet as a mouse. Your channel is costing me a fortune!

[@Viva-Longevity]

Hahaha! 😅 In the episode I'm working on now I have a stack of food history books on my desk and my wife does a cameo and asks how many books one man needs?! "Honey, do you have a book problem?!"

[@natalietannerblogger-theed9419]

The library is your friend! I go straight there after watching a video. Once in a while I have to buy a book to keep it as a reference after reading it this way. I live in a small town, so the library doesn't alway actually have the book, but it can be requested (for a mere $3) from anywhere in the US. Save a fortune and oodles of space! Where do you keep them all? LOL

[@matthewweber9803]

That was an awesome interview and chat. I learned a lot. You both seem like very down to earth and intelligent guys. Thanks for the video!

[@toddwmac]

Great interview. As cliché as it sounds...@ 54 years old, getting off gluten 3 years ago changed my life. Back, groin, and knee pain I had most of my life got unbearable and went away w/in 6 months of getting off gluten. I dropped 15 pounds getting back to my college soccer weight and it has been stable (with no effort) for going on 3 years. I tell anyone that will listen.. it was without a doubt the best thing I've ever done for my health. Tried a Pinsa in Italy last month with no issues so I'm going to make that dough with the Kamut. Thanks guys

[@Viva-Longevity]

Thanks! It does seem crazy that gluten could have so big an influence and at one time I thought it was just the latest food fad, but now I see that for some people like you and me, it is a real thing.

[@mikewurlitzer5217]

This may be 2 years old but by far the best 57 minutes I've ever spent on KZbin. Comes at a great time as I've just baked my first loaf of bread made with Kamut that I fresh milled. Although this was just a French Country bread with a low percentage of Kamut, I did not expect such a significant and positive change in flavor. The information provided about the history of wheat and it's implications in modern health was stellar. Looking forward to incorporating higher percentages in most of my bakes. The Engineer in me loved your approach to this interview.

[@fightingwithstrength7615]

One of the BEST videos I've seen!!! Thank you!

[@JulieOParkCity]

Very interesting!! Thanks Chris! I’m starting to make my own bread because I don’t have a good source for bread that isn’t load with all those chemicals. It’s frustrating so Im forced to make my own. I’m trying to eat as clean as possible to keep a healthy gut microbiome! By the way, I’m really enjoying making healthy whole food plant based ice cream in my Ninja Creami machine. Store bought vegan ice creams are loaded with crap too!

[@hawthornfarm]

I grow Skagit Blue wheat and love it. It' planted in my winter goat pen, so the goats graze it in the winter but then it keeps coming back and giving me a summer crop. Here's to great food for all!

[@joecaner]

There is a lot to unpack in this interview and this has been my second viewing. I'm sure I will be watching it again. Great interview.

[@Sparkling-Cyanide]

I love you, your family, and your channel!! I’m binge watching all of your content. I may not sleep for some time. Thanks!

[@Viva-Longevity]

Thanks! We have a lot of fun making these and we love hearing that they matter. ❤️

[@manuelahrasky8472]

I didn't expect an interview about wheat to be so gripping! But was great and I have bought Dr Quinn's book.Thank you for an informative and entertaining session.

[@TheHarlequindane]

Mr. Quinn is right on target... thanks for introducing him to us!!

[@soniashapiro4827]

I am so tired of oversimplified examinations of these topics. This is excellent. Thanks! Wonderful. I force my friends and family to watch your gluten videos.

[@smilebot484]

Great interview. Through trial an error I discovered that I'm having some issue with wheat/rye breads. They are organic and sour dough and some are using heirloom varieties. For now I'm removing it from my diet. I have a super healthy vegan diet consistent with nutritarian and organic. Some of the stats for chronic disease in the US and autism numbers are truely mind blowing.

[@crazypolishvegan7369]

"Made in 1953, all original parts" 😄 I was waiting for a cheeky one during this interview 😄 Great talk lads 👏🌱💪

[@hippofri]

I really appreciate that you post the full interviews you do, interesting to see longer form content with the knowledgeable people you interact with for your videos! Thanks for making this :)

[@Control747]

Love this video! Mr Quinn seems like a delightful guy. It would be amazing to have him as a Grandfather. Just sitting around by the fire in the winter picking his brain. I would love to see the full interview! I didn't hear a lot about Kamut though, so more information about that would be interesting. And also if there are resources for where to get these different types of wheat. I know live in an area with little food diversity, so finding unique plants at grocery stores has become more difficult. In addition, Chris you are a veracious reader. I would be interested if you created a book list of recommendations!

[@Viva-Longevity]

He is a great guy!! To find out more about Kamut you can go to kamut.org, and they have a film: kzbin.info/www/bejne/qJSQkHl8nN-Ia7c

[@jillleslie4632]

This is so awesome! Qualified credentialed and funny. … hallelujah! I wish there were some sort of bio for Chris to be found on the channel or did I miss that. Thank you for all the wonderful interviews

[@ritabutler1951]

You two are funny and informative. You should work together more often.

[@marcieshore5209]

Bob Quinn is absolutely terrific! Thanks for bringing him to my attention. I also notice how young he looks, add in his history of farming in a harsh environment, I think he’s a great advertisement for good living and eating off the land.

[@mmirandaaaax]

Enjoyed every moment of this interview. As a fellow earth scientist I have decided to take this summer to work on an organic farm. So much to learn about where our food comes from.

[@Viva-Longevity]

That sounds like an awesome thing to do. I'd love to know what you're learning. Have you seen the documentary Sustainable?

[@mmirandaaaax]

@@Viva-Longevity no I will check it out!

[@stacyurban4970]

I wish you’d do a deep dive into Ezekiel bread. It looks like their main office is in California. Where do they source their grains? Is the wheat modern American wheat? Thanks!

[@Viva-Longevity]

It's funny, Food for Life was Bob's first customer for his organic, no-spray wheat! Good idea, thanks. I was hoping to go near there anyway because I'm fascinated with the Seventh Day Adventists and their studies on longevity, so I hoped to find some of them to interview. I could do both in the same trip (I'm in Silicon Valley).

[@VeganLinked]

​@@Viva-Longevityare you talking about the food for life run by Paul Turner?

[@jonswanson7766]

It's hard to be precise as to when I started eating Ezekiel bread, I think that forty years plus is about right. Anyway I am in pretty good health at seventy-five and I think this bread is essential. No drugs, except for a work related cut on my hand, haven't been to a doctor in sixteen years.

[@nepheshr290]

Very cool he was on, his book was great

[@BlissBlessHappiness]

Sprouting is another key. Traditionally, the ideal method was soaking/sprouting, blending, fermenting and then cooking.

[@Viva-Longevity]

Yes, absolutely. I should have asked about that. We sprout all kinds of seeds, including wheat. I wonder if it affects wheat sensitivity?

[@Magnulus76]

@@Viva-Longevity Sprouting can get rid of some of the offensive oligosaccharides in wheat that can cause gas and IBS symptoms. I only eat sprouted wheat bread because of this. Traditional sourdough also may reduce the gluten content of bread towards a non-sensitizing state. But traditional sourdough techniques are rare now days.

[@jonswanson7766]

​@@Viva-LongevityI've been eating Ezekiel bread for around fifty years, not sure could be closer to forty, absolutely important part of my diet!

[@Atheria444]

My dad, and some of his siblings, have Celiac Disease. My sister and I have definite gluten intolerance issues. But, she has discovered she can handle Einkorn and now bakes bread using it. I'm leery to try anything with gluten though. With me, some of the side effects aren't immediate and take a while to show up. But, a few years ago when I accidentally got glutened due to a restaurant not understanding what I asked, I was in major gut pain within 15-20 minutes. One of the weird symptoms I had for years (before I knew I had a gluten problem) was painful, scabby, bloody sores that lined deeply inside my nose. I no longer have the sores.

[@SusanDaschner]

I have learned that i have to grind my wheat berries and use them the same day. That way, none of the nutritional benefits are lost. We love the taste of a freshly baked loaf with all purpose unbleached flour and freshly ground wheat berries. Sometimes i use red hard wheat and sometimes kamut. (I forget how to spell the actual name - kohrasan?) It's so much more flavorful. Thank you for this talk - very informative.

[@MickisMom]

I really appreciate this episode. Diagnosed with Crohn’s and have been managing fine with a WFPB diet until last year when processed vegan foods snuck back in and Crohn’s symptoms flared slightly. During the past year I learned that I developed sensitivities to all my regualarly eaten grains (oats, wheat, rice, corn) plus sweet potatoes and strawberries. I used to not believe that there were so many people sensitive to gluten, thinking they jumped on a fad bandwagon, but now I see that may not necessarily be true. I will definitely try his four suggestions…. Much appreciated!

[@VeganLinked]

This is so cool I recently met Bob and videographed his talk. He's not vegan but I may still put it on my channel anyways. When I asked him if he was vegan he said in the winter it's a little different but the rest of the year he basically is and he would probably be vegan if it wasn't for his wife. He really is an amazing man nonetheless! I would love to find a way to be involved in his Institution he's creating.

[@johnsmith-eq1zc]

Great interview...very much enjoyed it. Was sorry when it ended. Wish I could retain all the info.

[@ultramiddle4991]

I could have listened to TWO hours of this

[@stanfortner8288]

Enjoyed the discussion on such a complex subject…

[@JJMLJ]

Yet another phenomenal video. Thank you.

[@richardpells5974]

Brilliant!!

[@ArleneDKatz]

Thank you. We have wonderful artisanal bakeries at our NYC farmers markets. I know they are obsessed with their starter. I don’t know about their wheat

[@45day]

I curious on what common brands of bread check all the health markers he mentioned. I have a pretty serious wheat sensitivity and would love to be able to try some bread that might not trigger that sensitivity.

[@Viva-Longevity]

It turns out he is good friends with the owner of the bakery we buy our bread from here in the South Bay of San Francisco - The Midwife and The Baker. Bob took cooking classes from him and recommends his bread. As far as supermarket breads, I'd guess Food For Life's bread is best - Ezekiel, etc. - if you can find them in grocery stores near you. They are in the freezer section of stores near us.

[@1aliveandwell]

Are some of the older varieties of wheats and grains easier or more difficult to clean or remove hull? Read some on type of starches changing when hybridized in book "Breaking the Vicious cycle" by Elaine Gottschall (a real food but no grains for healing digestion). Found a bakery/farmer/mill in next town that uses heirloom grains and makes sourdough. Am guessing many store bought breads contain gums of some kind, besides glyfosate....

[@mcanultymichelle]

I wish I could find where to buy this man’s Kamut. I looked on Amazon, but who knows where that stuff comes from even if it does say organic.🤷‍♀️ And it was a fantastic interview and fun as well 👍

[@ztawsg]

Loved your chemistry in every sense. You guys were giggling??

[@defenderoftheadverb]

Wow, I didn't know that about glyphosate. I'll be more careful with it. And sourdough bread is the go-to from now on. So informative.

[@davidbogdan3985]

Layperson question @36:00 I thought it was later found that humans do have a pathway, shikimate, that is disrupted by glyphosate? Or maybe I’m understanding it incorrectly. He did of course say the gut microbiome is being disrupted, which seems to be common knowledge, though I see roundup still on the shelves of my home centers and corner hardware store. Thank you for the interview, and I am enjoying your channel

[@ritabutler1951]

SOURDOUGH. I have a fresh loaf on the counter cooling. It is made with an heirloom flour. I am a beginner so I will have to work up to whole wheat sourdough.

[@wendya9973]

This was a great interview! Only, I believe that the main cause of the gluten sensitivity is the spraying of glyphosate and other heavy metal over loads in our body today.

[@charlo90952]

Soil quality was the subject of Sir Albert Howard's book An Agricultural Testament in 1920. He learned about soil fertility from peasant farmers in India. He said von Liebig's NKP farming was an abomination.

[@alittlemo9361]

Can you tell me what ancient wheat is best for making sourdough bread?

[@minnymoony]

if bacteria and yeast degrade/digest the gluten in the bread - how does the loaf maintain its strength? as far as I now, the main (probably not the only) activity of the yeast and bacteria is in digesting the carbohydrates. If your theory is that gluten is the main culprit - what is different in the structure of the gluten molecule of modern wheat? what are the gluten percentages content of various grains? let say, I eat 2 slices of "ancient" grain bread and get (lets say, for simplicity) 10 grams of gluten. is it worse/the same as one slice of modern wheat bread containing 5 grams of gluten (again, the numbers are just for simplicity, i'm just wondering about the difference between eating more "ancient" gluten vs. "modern" gluten).

[@Viva-Longevity]

That's an excellent, well-thought-out question. 🙂 The shortest answer is sourdough bacteria also break down the proteins in wheat through a process called hydrolysis. Here's a well-informed, mostly non-technical article about it: www.huffpost.com/entry/sourdough-bread-gluten-celiac_n_5b213232e4b0adfb82702959 For more technical details, here's a good paper about it. The bottom line is the toxic peptides (components of wheat proteins) are broken down/completely eliminated by good sourdough: www.ncbi.nlm.nih.gov/pmc/articles/PMC1932817/ There are a few catches, the biggest of which is the nature of the sourdough starter itself. What bacteria and wild yeast does it contain? And, of course, the wheat. The combination of the nature of the gluten, phytic acids, and fructans are important. For a really technical deep dive: www.ncbi.nlm.nih.gov/pmc/articles/PMC126681/ I hope this helps! Thanks, Chris

[@minnymoony]

@@Viva-Longevity thanks for the comment. as to the second article - OK, yeast and fungi and all the rest digest proteins (bacteria will also digest crude oil - so actually, its not a wonder they hydrolyze/degrade various proteins). If you look at the methods used for preparing the dough (to my understanding, I might be wrong - they didn't bake a loaf) they left it 48 hours at 37 degrees centigrade - with that time and temperature you are left with a slurry, no bread is going to come out of that process, its way "over proofed". as the first article concludes - " Glutenins were not hydrolyzed". So, why is sourdough bread better tolerated by wheat "sensitive" people? as Dr. Will Bulsiewicz explains - those people have a problem with FODMAPS. the major substrate for the sourdough culture are the various carbohydrates which do not effect the structure of the dough. and when the yeast and bacteria in the sourdough degrade (or partially degrade) various carbohydrates, there are less "challenging" carbohydrates on the gut mycorbiome. Let say glyphosate and other pesticides are a culprit of celiac - why is there only gluten intolerance and not some corn/soy protein intolerance as severe as gluten intolerance?

[@jjjones4982]

I was a fan of sprouted wheat, most of all the flour I used is organic sprouted.

[@marshaberland2248]

if I wanted to buy Kamut where would I find it, I live in Montana - but haven't seen it

[@Viva-Longevity]

Good question, Marsha. 🤔 I have been buying Kamut from Amazon - they have many brands (like Bob's Red Mill) and Kamut-based products, but I notice doing a Google search that Walmart supercenters carry Kamut in our area. I hope this helps!

[@TheToberman1]

Purchased organic Kamut Berries from Be Still Farms, NC.

[@nBasterd]

im a carnivore, but I appreciate this video. thx!

[@gwizz7804]

The rise is autism is caused by a redetermination of the illness in the DSM IV, most people with autism dont actually have autism, they just score high on the checklist.

[@toms8879]

so if you want to eat bread. you should make it yourself from whole wheat kernels

[@sudd3660]

i find it disturbing that people eat flour, it is not something that we should eat at all. bread and pasta is mushy useless stuff. that should be common knowledge by now.

[@sudd3660]

@Ben Smalley whole grain is more healthy, so why make it more unhealthy? unlogical approach. health comes first always. otherwise you compromise what is most important for silly reasons and ignorance.

[@dj-fe4ck]

@@sudd3660 whole grain flour IS whole grain. Unground or uncut wheat berries taste horrible and are too hard to chew. Only gluten free grain are easy to chew when completely unground or uncut.

[@dj-fe4ck]

@@sudd3660 are you against ground flax seeds? If you are not, why are ground flax seeds ok but not ground whole wheat?

[@sudd3660]

@@dj-fe4ck i get your logic, i do grind my flax seeds, but then they are not heated afterwards and immediately eaten. paste and all flours is stored, and in best case grind from the whole grain in the first place. flours is also a whole lot more of the dish. instead of pasta or flours, try bulgur.