The 7 BEST Pasta Alternatives That Won't Destroy Your Gut! (Lectin & Gluten-Free)| Dr. Steven Gundry

Sometimes there’s nothing better than a hearty bowl of pasta. Many of you may have had to say goodbye to this decadent meal while on your health journey but Dr. Gundry has great news - you still can eat it! With the right pasta alternatives, you can still fulfill your cravings while staying slim and healthy. Discover the Secret to Tasty, Lectin-Free and healthy Pasta Alternatives with Dr. Gundry! Dive into this fascinating episode with Dr. Gundry as we explore pasta alternatives that not only pamper your taste buds but also ensure you're on the healthy path!
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[@Nopsia]

Thank you for saving my grandfather with experimental heart surgery back in early 2000s. I couldnt amagine if i had lost him. Rami. He is 85 living in Texas today. Still kicking 20+ years later. Always said nice things about you. Your a hero. thank you.

[@carma23]

Dr Grundy, first of all thank you kindly for all your contributions. I enjoy following your content. However, I’m feeling very confused. I have to watch out for: - Lectins - Oxalates - Glyphosates - Saturated fat/trans fats - Most types of sugars - Most processed foods - Heavy metals (bigger fish, seafoods, bone broth) There’s hardly anything left to eat

[@cherylelinsmith743]

Tell me about it, with my colon and digestive issues, I have to watch everything I eat. My colon doctor said no seeds, corn or nuts. Also to get allot of fiber for my colon. I never know when my colon is going to act up. Wish there was a healthy bread I could use to make my goat cheese toasted cheese. Or for my Tuna

[@inthevortex-de1rh]

Test! Don't Guess!! I was feeling overwhelmed with all these gurus. I had nothing left to eat. I finally decided to do a couple of food sensitivity tests. Now I know exactly what to avoid. Nutrition is extremely controversial. Besides no one should generalize because everyone is different!!There are lots of things all these "girls" recommend that might be poison for you if you are sensitive to them. On the other hand you might be perfectly ok with the foods he says are bad for you. The thing is that your body knows what is good or bad for you and no one else! Dr Gundry mainly talks about lectins and generalizes them. In my case, for instance, I am not sensitive to 99% lectins except for egg plants but I am sensitive to oranges, cow's milk, some cheeses. I am, however, sensitive to some things that Dr Gundry recommends ! Nutrition is worse than religion 😮

[@kalipress4338]

Being Italian I only eat the pure Italian pastas much cleaner and free from additives like American pastas. I only eat it once a week, no tomato sauce, olive oil and goats butter and seasoning. Eat small portion with veggies and a protein.

[@kst157]

Same - Italian extra virgin olive oil and with lots fresh garlic & fresh parsley & ground pepper - (no butter) - as a treat, and it’s amazing. Mum was from Florence which means real Italian pasta only… 👍

[@sandracorrales-potts5586]

Do you use bottarga?

[@susanselke6158]

Thank you for the great advice DR GRUNDRY 😊

[@juliajenkins104]

Will have to go back now and make a list. Appreciate this info.

[@3cardmonty602]

I eat organic black bean pasta when I have a craving for pasta. Low in carbs. Lost 150lbs cutting out carbs. Now weigh 170lbs.

[@southernbelle2732]

What is your thoughts on chickpea pasta

[@3cardmonty602]

@@southernbelle2732 Much too high in carbs for me

[@ligiasommers]

Excellent episode thank you 🙏🏻🌷✨🙏🏻 went immediately to try the ones I haven’t tried yet. Up to now , my favorite is the Konjac noodles

[@Lethah]

Sorghum is called jowar in east indian groceries, widely used in india as grain and flour

[@Thaythichgiachanh262]

Thanks for all your great advice. I really enjoy watching your videos, they provide a lot of knowledge and are very helpful on a daily basis in choosing food when shopping, etc. Thank you ❤✨

[@DdDd-pk4pu]

Thank You❤ Doctor

[@mifortalezaesmife3715]

Thank you I personally like millet pasta I buy it in Amazon the same brand you are showing ❤

[@guidobrunellijr.3]

Good stuff

[@kipplockwood1368]

I love the Gundry sorghum pasta! Tastes Great.

[@cubannel12]

Thank you for sharing this reminder video Dr. Gundry. We all need a refresher course every once in a while.

[@stephd479]

They are selling Cactus tortillas now. Are these a good option?

[@forestforthetrees1111]

Could you please include a list of these pastas with the brand names? Thank you.

[@shellywood533]

Cofused! Here always soy is bad and avoid it. Just read in a popular book it is good to avoid breast cancer. Sometimes worried about what we here. Whats right!

[@Sharmi0308]

Organic soy in its original form is healthy. Asians like Chinese, Japanese, Indians, eat it & many of those women don't suffer from premenopausal syndrome. The western grocery stores have given it flak. Asians have been eating it for centuries.

[@UnboxCraftyMagic]

I love pasta 🍝 🤩 but I don’t eat it and I don’t remember when the last time I did 🤔, lol.

[@Kelly-Anne231]

I've tried both cassava flour noodles and sorghum flour noodles and it spiked my blood sugars up to 11 which is quite high in Australian blood sugar measurements!

[@bernadette573]

I had horrible reaction to cassava also, initially an ok rise when I first tested but every hour it went up and up and up.

[@Lethah]

Some people are allergic to cassava. And any flour is a refined grain a processed food that can spike blood sugar ..better t9use the whole grain not the flour

[@craigosterberg5045]

Thanks

[@Chippoka]

What about the Gluten/Lectin called "Kafirin" in Sorghum? Is this a potential allergen like the Gluten/Lectin called "Gliadin" in Wheat? Or "Panicin" Lectin in Millet? I've been having some processed Sorghum pasta or rare occasions without any apparent problems (sadly, it is from China). Its hard to find dried Sorghum pasta (like noddles) at Amazon (unless I missed something). I got a case of Shirataki Noodles (they're packed in water), but also from China, and TOO pricey, in my view.

[@thomasleiblein5001]

Very nice, but where do you buy this stuff if you don't live in a big city?

[@andith]

I follow the lectin free diet, already bought Millet, Palmini pasta and Soghum pasta y need to find green banana, that I like so much. I make green pickle green bananas.

[@unispecllc]

Speaking of healthy alternatives to pasta, there are healthy alternatives to tomatoes and that is tomato paste. I add 3 tablespoons to the already great tasting Gundty lectin free vegetable broth because there are 9mg of lycopene in this amount which is good for the prostate, heart and lungs.

[@MelissaChernovsky-mh6xv]

I'll definitely look into these. I have avoided pasta for so so so long! But I'm gonna need some recipes to keep it healthy. I'll be looking into that and if anyone has a favorite please share. Is spaghetti squash ok? I've used that before with sauce/mushrooms etc.

[@richricogranada9647]

Gundry should stop adding sunflower oil to his supplements, and make vegetarian capsules instead

[@jimmygimmy4420]

sunflower oil is vegatarian though...?

[@MrJones-cp1sx]

@@jimmygimmy4420it’s also well known as highly inflammatory. Totally out of character with what Gundry’s purports to be all about ~

[@joseph_wei]

I thought Dr Gundry was against sunflower oil.

[@aaronfield7899]

Citation needed

[@sandracorrales-potts5586]

I don't know where to ask this question...What is your take on Bottarga to add to dishes, specifically pasta? Thank you

[@selyemperzsa1]

Tried millet pasta, it was just water. As a diabetic with a set carbs diet, it was very difficult to reach the allowance due to very low carbs content.

[@jimmygimmy4420]

go keto

[@MyAtabey]

No food is bad, what they have done with food is a crime. In moderation everything is good.

[@EmilioAccordions]

I use either Italian Buckwheat pasta, Italian Spelt pasta, and/or Real Italian Pasta that is $10 a pound made in Gragnano Italy, and only on Sunday’s. Italians eat pasta every day and they are healthy! Why? Because they eat 100 grams per person, they cook it Aldente, and eat the quality pasta from Gragnano. But here people look at the price tag first and then eat a whole pound! Not good

[@antoniofurfaro3105]

Is jovial pasta good pea flour

[@capecyn]

Hey Dr. G! I had been eating Millet/sorghum bread and buying the Millet and sorghum pastas and started getting a really bad rash on my hands and up my arms and a few other places. I have been eating Millet sorghum bread for quite some time as the pastas as well, which I love, but the rash kept getting worse so I have eliminated them unfortunately. I tried the konjac pasta and it gave me explosive diarrhea. I'll have to try the sweet potato pasta...

[@susan4789]

Gluten intolerance?

[@AlainCliche]

LOL... all of these noodles - beside the shiritaki and the green bananas - have LOTS of oxalates which, in tuns, may cause LOTS of damage... what's the use of avoiding lectins if you are to absorb oxalates ?

[@davec8500]

dr william li says there are good harmless lectins like in tomatoes do you agree or disagree and why. he has his data was wondering about your research

[@marcosfranco2383]

What about casava pasta?

[@laly6980]

I have a buying the CAPELLOS pasta lately my husband likes much more than the shirataki noodles unfortunately it's more expensive almost $11 at Whole foods.

[@cherylelinsmith743]

They look good but, what pasta sauce can we use for these pastas

[@endoftheft4166]

Hi Dr. Gundry, the most unusual thing happened and id like advice. I bought a ton of Dr. Gundry’s sorghum spaghetti. Then I pressure cooked it and there was a lot of soupy substance left behind. So I put some cabbage in the soupy substance to make a meal out of it but the cabbage disintegrated overnight. Is that a bad thing? Did I do something wrong? Is it not a good idea to pressure cook Dr Gundrys Sorghum Spaghetti. Thanks!

[@susityson2701]

Thank you, Dr. Gundry, What are your thoughts on LUPIN FLOUR, which is a legume?

[@BobS-ql4kk]

Which one is the easiest to Digest, yet has the texture like real noodles? Trying to share with my Vietnamese community

[@angela_ruberto]

What about jovial cassava flour pasta?

[@koreyb]

It really does come down to personal preference. To me, konjac noodles have a much better mouth fell than palmini noodles. Kelp noodles are better than either of them, but they do take a while to prepare.

[@HealthyLifeTips2024]

Thank for your video.

[@ROMANEMPIRE69]

Well I’ll just go to my favorite Italian restaurant once in a blue moon. Besides it’s a drive and I hate driving. 😜

[@mariejones7136]

The only one i like is palmini one..

[@flicchick10]

Please address oxalates which act like pieces of glass in the body. Almonds are very high in oxalates. Thank-you for video

[@jessicashaw5083]

What about pasta made with lupin flour? Is that lectin-free?

[@8wy51]

Konjac! Why are are the noodles made in PRC (PRC=People's Republic of China) and NOT Japan? If it's a PRC product, I am not interested! Thanks.

[@virgilio1956]

i drove all the way over to Whole Foods to find Capello; pasta, it was mainly made of eggs !! A lot of fat, and cholesterol in it ! Plus Xanthan gum which is terrible in my opinion.

[@ScottAdair]

Cool but not used to pasta approaching the price of grass fed beef.

[@ROMANEMPIRE69]

What about a pasta sauce alternative? Tomato base sauce is the best. 😜

[@nnation]

still being sprayed with ROUNDUP pesticides.. ??

[@OTseven]

😮

[@elizabethcastilla1509]

Dr Gundry..please don't move your hands to much when showing us a product ...please😊

[@blenderbenderguy]

As others have mentioned..... who the heck can afford $30/lb for organic millet pasta? This content is not for most Americans, unfortunately ☹

[@ktbeacom]

Zucchini Forget the noodles

[@bornr2797]

I loved your olive oil..but 65 bucks for 8 ounces..COMMON DOC!...u tryin to get as rich as bezos??

[@forestforthetrees1111]

What about chick pea pasta that is organic and has no other ingredient other than a chick pea?

[@adamsmith-jm5fd]

Chickpeas have lectins

[@cubannel12]

I thought the same thing but the problem is that chick pea have lectins and the way to get rid of them is through soaking and pressure cooking them. Unfortunately the pasta is made from raw uncooked chick pea and formed into a pasta. So just boiling water won't get rid of the lectins. Your better of pressure cooking your own chick pea and making your own hummus.

[@dianefranco2566]

I love Dr Gundry but wonder why he needs to read from the cards! He's done it all! It bothers me very much.

[@stevemaxein6606]

13 bucks for a box of pasta (Gundry MD), thanks for the advice Doc, but your books, supplements, and foods are for millionares and billionares, not for us common americans

[@reggiedunlop2222]

I agree. With gas going over 6+/gallon (in CA), pasture raised eggs over $7/dozen, ever increasing energy prices and overall staggering grocery bills, who can afford $13 for a box of pasta? The only thing on me losing weight on me is my wallet!

[@loinguyen3552]

Eat less and cut out all the snacks. Then you can better afford it. Do fasting regularly too.

[@virgilio1956]

left out fusilli jerry

[@classicdave6204]

That's a bad option, just ask Frank Costanza!

[@MrJones-cp1sx]

!

[@firebird7479]

Konjac noodles come out the same way they go in. They taste like fish. And of course he's going to push the pasta he happens to sell.

[@bornr2797]

I watch your vids. An like them very much BUT...your stuff is way to expensive...thats a shame

[@MedinaCliff]

We’ve been told that vegetables, nuts and grains (aka plant leaves, roots, stems and seeds) are essential for optimal health. I strongly believe that these parts of the plant are a net negative for humans, and that the only part of the plant we should be eating is the fruit. Think about it from a plant’s point of view…. Plants MUST defend their leaves, stems, roots and seeds, if they want to pass their DNA on to the next generation. Therefore, vegetables (leaves, stems, roots, seeds [seeds,nuts,grains,beans]) are the MOST defended parts of plants. They simply do NOT want to be eaten, and they contain MANY defense chemicals that are designed to mess with your digestion. These defense chemicals include tannins, saponins, isothiocyantes, lectins, oxalates, and cyanogenic glycosides that are going to damage your gut; inhibit nutrient absorption, mess with your hormones, and generally, make you fart a lot. The fact is, the vast majority of plants are inedible if not toxic to humans, as a result of these defense chemicals. Fruit is a different story. Plants WANT this to be eaten to move the seeds (hopefully undamaged, so they can still germinate) to a new location. This explains why plants make their fruit sweet and colorful, adding far fewer plant defense chemicals than vegetables (leaves, stems, roots, seeds) or unripe fruit. Do not fear fruit. There is SOLID evidence in the medical literature that fructose in fruit is NOT harmful for humans in any way, even when consumed in significant quantities. I know many of you have heard that vegetables are good for you. You’ve been convinced they are “associated” with improved health outcomes. he fact of the matter, is that the majority of the research involving vegetables (leaves, stems, roots, seeds) is correlative. It’s observational epidemiology. In this type of research, there’s no experiment being done - only correlations can be drawn (i.e.not causative inference). There’s a large opportunity for bias and confounding (healthy user bias and unhealthy user bias) to arise. In the interventional controlled trials that have been done with vegetables, the results are often mixed: some studies show no benefit to inclusion and no harm to exclusion). Overall, they tend to be underwhelming, and even ignore potential side effects of the compounds in vegetables, which are commonly purported to be beneficial. ‍A recent, large observational study found NO benefit to vegetables in the human diet, when social status and exercise were accounted for. . TA further study has reiterated a distinct lack of benefit from vegetables in the human diet. Yes, the chemicals in vegetables may still have pharmaceutical functions within the body, much like medicine, but all pharmaceuticals have side effects. In the case of plant defense chemicals, I believe the risks of these side effects outweigh the benefits. Many would argue that these plant chemicals are useful for hormesis (e.g. activating NRF2 as pro-oxidants, which leads to more endogenous production of glutathione). I believe this effect is redundant, and can also be achieved through many other avenues like saunas, cold plunging, exercise, and fasting. Plants do indeed contain some vitamins and minerals, but nothing that we can’t get fromorgans, meat and fruit in more bioavailable forms. By contrast, there are many nutrients in animal foods we CANNOT get from plants in appreciable quantities (e.g. creatine, carnitine, choline, biotin, anserine, taurine, K2, B12, riboflavin, B6, collagen and peptides like BPC-157, etc.). EXPLORE FURTHER Stop eating plants! The basics of an animal based diet Stop eating plants! The basics of an animal based diet Full episode: Do plants contain toxins? Full episode: Do plants contain toxins? Short version: Do plants contain toxins? Short version: Do plants contain toxins?