Are Taters Gluten-Free Learn Which Kinds Aren’t Safe

Thank you for sharing very interesting information video on foods and gluten foods.����������������������������

So the only exception of eating unripe fruit is Green banana and Green mango?

Theres almost nothing left of a commercial tomatoe after peeling and deseeding

Why do all these raw foodists have grey hair and look old. They are not getting enough minerals? Some look great but others may be not educated enough cause they look very poor health.

We use a lot of coconut oil in my house. It’s a healthy oil and we enjoy the taste of it. I like to reserve my extra virgin olive oil for dishes where I use it raw like in salads or drizzles over steamed veggies, etc.

Thanks Dr. Gundry. You talked of evolution, as humans came from apes; I disagree. Also in a recent video you spoke of eating corn; I only questioned GMO, not the other nasties associated with corn, yet here you speak the opposite of corn. Sometimes you confuse. You spoke of pressure cooking peppers, but didn’t you have a video on cooking some delectable dish using peppers & then adding them to a type of wok skillet? In a video you spoke of pressure cooking does not destroy lectins, but lessens & these are not everyday foods, but special occasion foods. Here you spoke that pressure cooking destroys the lectins with the exception was it oats. Should this be the case then those foods we are denying ourselves can be enjoyed more often. We have to think about lectins, oxilates, tannins, caffiene, which chocolate; both are “c’s” yet one is processed one is not, mucus causing food, bacteria causing foods and parasites leave the body foods. Alkaline enough, yet balaced with acidic. The PH table. The starches, carbs, so on. What about persimmons are unedible until after the frost? One Dr. spoke on consuming millet often causing health issues, I think thyroid. We are in constant conflict & upheavel when the camps can not agree or when one time this is said then that. We can only carefully sift information that is useful & place the other on hold ; still desiring to be nourished & healthy. It is a do not trust time of days, where one listens oh so close to the tone( soft, soothing, comforting) and every word…we must not be drawn into a deception. Please Dr. Gundry consider what I am trying to say respectfully and I am trying to watching out for you & all of us. Truth is there in all the mix.

LOL THAT IS FUNNY…. but those glasses probably have high EMFs and i don’t want them near your very important brain!:-)

Thank you Dr Gundry! I really appreciate all the information you are getting out into the public. I’ve tried many different food plans to eliminate my food cravings for sweets and other carbohydrates. I have found that the other diets are not sustainable, they’ve left me unsatisfied and craving again. Your diet has worked for me! I have been on it for five weeks and my cravings are completely under control and when I do crave one of my favourite things, I can have it with the tweaks that you suggested. For example, if I want a latte, I just make it with organic goat milk instead of cows milk. And it tastes just as good if not better. If I need a sweet fix, one of your healthy banana chocolate pancakes that I keep in the freezer satisfies me. I’m no longer going to the cupboard over and over to get more sweet stuff. Since getting the Plant Paradox cookbook I am enjoying cooking food more than ever. I’m discovering new foods that are delicious. I couldn’t have done it without you. I’m down 9 pounds in five weeks. Just a few more to go and I’ll be at my ideal weight. I have no desire to go back to eating the way I used to. That awful heavy feeling I used to have before going to bed has gone away since starting your diet. And my heartburn is gone as well. I do bring Gundry approved food with me to extended family dinners especially if their eating something like lasagna. But I did eat Christmas turkey tonight along the healthy fixings and had no desire to have the stuffing or buns. And when the homemade desserts came out, I found the healthiest one and only had two small squares. Last year I had about 12! I really appreciate that I can have 80% dark chocolate since I love that. This is the first Christmas that I have ever lost weight during the holidays and was happy while doing it. And thanks for mentioning that I can have a glass of red wine. I find one glass is quite satisfying during social times. I hope you are having a wonderful holiday and I look forward to your new book next year. Happy New Year! And please keep those podcast coming. I listen to them when I’m driving to work and it reminds me every day why am doing this and what I should eat.

This sounds very much like cooking with a crockpot on low. Crockpots use super low temperatures to cook over a very long time. It’s supposed to retain more nutrients because of the lower temperature. Do you agree this method is similar?

I’ve been making this for years…And I ove changing the flavor profile. I will have to try coconut oil the next time! Thanks!

dr.gundry can you make a video about what you think of bone broth?

What about fresh fruit that I can and freeze when it’s ripe in the summer?

Basic facts.

The danger-zone for bacterial growth is 20-40 degrees celcius. All kinds of prepared food should be kept away from that temperature zone. It means that if you prepare food by heat, heat it above 40 (bacteria are killed at 75 and above). If you cool prepared food, cool it below 20 as fast as possible (below 5 degrees, bacteria almost stops growing)

If anybody wants to practise this low heating technique, you really need to look into basic hygiene and bacterial growth. It is completely essential for your own safety. Even more so if you serve your food to other people.

12:25 As soon as you chop up something, bacteria start multiplying. The bacterial growth during low heating can become a big big problem. Much more important to avoid than loss of nutrients.

20:10 Yes, and please note that the “sous vide” technique is always using vacuum packaging. This is to avoid bacteria to enter the food. If the food wasn’t sealed it would turn into a bacteria-bomb in half an hour. This also explains why you can only use this low heating technique for whole vegetables with a skin. The skin safeguards the vegetable from external bacteria. If it is not punctuated!