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Plain potatoes are gluten-free. However, certain potato dishes (for example, French fries and potatoes au gratin) may not be gluten-free, depending on how they’re prepared. The more ingredients you add, the bigger the risk that potatoes will no longer be safe on the gluten-free diet.
The simple answer is yes — potatoes are gluten-free. Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren’t grains, they’re a type of starchy vegetable. That’s.If you have celiac disease and follow a strict gluten free diet, you might have already stricken potatoes from your list of safe foods.
It is important to remember, however, that potatoes themselves are completely gluten free – it is simply common preparation methods like frying them in shared oil that makes them unsafe for celiac sufferers. As long as they are prepared by gluten free means, potatoes are completely safe for a gluten.Plain baked potatoes are gluten-free. If you prepare them at home in a gluten-free environment, they are entirely safe to eat. Some restaurants, however, coat the skins of potatoes with butter and flour to make them crispier.
They also bake potatoes on directly on the oven rack along with pizzas or rolls, which may lead to cross-contact.The short answer is yes, potatoes and sweet potatoes are gluten free. Gluten is the protein found in wheat, rye and barley, and potatoes are a starchy, tuberous vegetable that.
So yes, potatoes are gluten-free. But watch out for French fries, tater tots, and potato based dishes where other ingredients may be added that are not gluten-free. By they way, if you’d like to find out the gluten-free status of many other foods, join my brand new free class by clicking here.
I’m James Shirley with Happy Gluten Free.Living a gluten free lifestyle doesn’t require you to give up potatoes. You can enjoy these delicious, nutritious tubers anytime you like. Learn how to substitute safe ingredients for those that contain gluten, and be diligent about finding out the ingredients used at your favorite restaurants.
Most products containing malt or malt extract are not considered safe for anyone following a gluten-free diet. That’s because most of the time, malt is made from barley, which means it contains gluten. Gluten-Free Living Magazine says that malt is occasionally made from corn, which would make it gluten-free, but that’s pretty rare. Sadly, this.There are plenty of healthy and delicious foods to choose from on a gluten-free diet.
Here is a list of 54 gluten-free foods, as well as some foods to avoid on a gluten-free diet.However, you know from reading the page about foods containing gluten, that wheat along with rye and barley, are not allowed on a gluten free diet. Which could lead you to deduce that not all vegetables are gluten free. In fact it is how we use the seeds that defines.True, potatoes are naturally gluten-free, and so are potato chips, unless they’ve got added gluten ingredients.
However, many brands do not label their chips as gluten-free, and many of these chips may be made on shared equipment. That’s not necessarily a big deal, but some people like to play it safe.I have Princella brand in my pantry, but I read on their website that they cant guarantee they are gluten-free.
The ingredients are safe, but you never know. I was hoping to make a sweet potato dish for my OKC Celiac meeting tonight but I certainly dont want to make myself and anyone else sick! T.The information below provides guidance on how to still enjoy potatoes if you are intolerant of gluten.
Baked potatoespotatoes which have been baked are completely safe for someone to eat who is sensitive to gluten. The downside is that most people eat potatoes which have been prepared in a kitchen which is not gluten free.The simple answer is yes — potatoes are gluten-free. Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren’t grains, they’re a type of starchy vegetable.
That’s good news for people who can’t tolerate gluten because they have celiac disease or gluten intolerance.Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds.
Whisk in cornstarch and cayenne pepper to form a paste.
List of related literature:
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| from No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain |
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| from Pharmacognosy |
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| from Mucusless Diet Healing System: Scientific Method of Eating Your Way to Health |
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| from Living Gluten-Free For Dummies |
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| from Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys |
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| from Readings in the Philosophy of Technology |
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| from The Keystone Approach: Healing Arthritis and Psoriasis by Restoring the Microbiome |
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| from Tech Trends in Practice: The 25 Technologies that are Driving the 4th Industrial Revolution |
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| from Edible Medicinal and Non-Medicinal Plants: Volume 12 Modified Stems, Roots, Bulbs |
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| from Genetically Engineered Crops: Experiences and Prospects |
132 comments
Thanks for watching! What did you think of this week’s episode? Let me know in the comments below Dr G
Thank you for sharing very interesting information video on foods and gluten foods.����������������������������
Stupid question maybe, but how do people eat fruit in tropical aereas? All year long? Or is it also a seasonal thing there?
So the only exception of eating unripe fruit is Green banana and Green mango?
Thanks doc for sharing your clarity about lectins with all of us! Namaste!
Theres almost nothing left of a commercial tomatoe after peeling and deseeding
I didn’t know about the Californian hybridized strawberries. Thanks for the heads up. This will be my first Christmas since following your Plant Paradox guidelines.
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.
It’s not fat that your body has a hard time digesting, it’s the fact that nuts have inhibitors that block enzymes that promote digestion putting a strain on the pancreas. The impact gets worse with over consumption. The body is designed to be able to digest fat which is why it stores excess for a rainy day. Why store something in case of an emergency that you have difficulty using. Not to mention those that successfully follow a whole food ketogenic lifestyle whether vegan keto, vegetarian keto, or general whole food keto, healthy fats are their key energy/fuel source and are happily received and processed by the body.
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.
Are canned beans ok? How about pork and beans in tomato sauce?
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.
One thing you missed. Can you eat legumes if you pressure cook them?
LOL THAT IS FUNNY…. but those glasses probably have high EMFs and i don’t want them near your very important brain!:-)
So How long it takes to do it?
I have hard time to guess what time he eats his breakfast, lunch and dinner so i can not count how many hours it takes…
Please help
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.
Pearl Millet is goitrogenic (as are some other varieties), but Proso Millet seems safe…?
“Antinutritional factors in pearl millet grains: Phytate and goitrogens content variability and molecular characterization of genes involved in their pathways.” 2018
Also Millets/Sorghums DO contain prolamins (ie lectin, similar to zein in corn), but they vary depending on species… “The prolamin storage proteins of sorghum and millets.”
This study found immune cross-reactivity of millet & gliadin (wheat prolamin): “Cross-Reaction between Gliadin and Different Food and Tissue Antigens” 2013
They didn’t specify what type of millet they used but interestingly they tested two different oat cultivars, one cross reacted whereas the other didn’t…
Have you found that the variety matters? Thanks
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?
Do you have an amazon affiliate link with products that you feel are safest for our families?
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!
At least I have no complaints about the audio level, mainly when John Kohler is TALKING.
dr.gundry can you make a video about what you think of bone broth?
These raw vegans are funny.. lol wtf just fucking cook it you blokes
What about fresh fruit that I can and freeze when it’s ripe in the summer?
If Dr. Craig is 80 years old he could be on to something but if hes 30 I don’t believe him.. He looks 70 but sounds about 30
I’m confused
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!
How about doing this in a crock pot slower cooker, on low setting?
This podcast was great! Lots of clear information. And I love those glasses, we wish you a Merry Christmas to you and your family and the best in the coming year.
Toss it near the coals of a fire but not in the fire for several hours. Great trick for those of us that barbecue. Some delicious onions, potatoes, etc. Probably not the most economic nor environmental way to go about things these days though. For me who likes to barbecue indirect slow and low anyway, it’s a treat.
The ability to put complex technical concepts into grade 2 language and communicate that concept is a sign of a GENIUS..( in my opinion)…this ability makes dr. Gundry an amazing TEACHER and communicator.
I Knew God was putting me on your channel for a reason. this is exactly the vid i was looking for
Thank you Dr. Gundry for all the info that you’re giving on this channel, every topic you discuss is very interesting and healthy.
What about sprouted bread like Ezekiel or sprouted sourdough bread? I read the process of sprouting kills antinutrients.
What do you think about hormesis and the biphasic response to digesting lectins and phytonutrients?
Merry Christmas to you, your family and wonderful staff of cooks. I have all three of your books. I have been battling with psoriasis (first time at the age of 64) have it under control. I went of the Pagano Protocol and it worked. Now at the age of 66 I have had two dreadful gout issues and understand it is a food intake issue. I do believe in your theory about Lectins and am only recently following your regime and also the Pogano Protocol now here is the BIG Question:if I follow your protocol/diet can I omit the Pagano way of eating because with both diets I am at the stage that all I can have is tea. I await for your next pod cast as they are extremely informative. Thank you Happy New Year and may 2019 be the BEST YEAR EVER.
This is the same as Sous Vide. Do you recommend any Sous vide devices?
I don’t know how even one person in this GALAXY could give this video a thumbs down… it’s freakin’ FABULOUS!! Every time you post a video I learn boatloads!
it would have been nice to see a final product something you guys slow cooked and tried at the end
In the winter can I safely eat fruit that is frozen or canned in its season?
I am watching too many of your video’s and getting hungry. Fantastic presentation. Olive oil is good for you as well as coconut oil, one added benefit of coconut oil is that it helps prevent Alzheimers (sp) or aids those who already have it. Great vids.
I’m watching this eating popcorn. Sure wish you could find out how I can make raw popcorn:)
And… do you think bread fruit would work with this method?
I’m saving, sharing, transcribing and memorizing this whole comprehensive overview of so many aspects of our micro nutrients as your work is so complimentary to my keto education/practice. Thank you!!
This is our go-to potato side dish, too! I like fresh grated garlic on a micro plane so the little kids don’t bite into big garlic chunks. We also throw in fresh, homegrown organic chives, too. I also cube up sweet potato and do a mix. Yum! -Kelley
Hi John. Thank you for the interview. I am a little concerned that I have not been able to verify that anyone at all, has actually been able to cook a squash at 118 F (47.7 C) in 12 hours. One gentleman in the long list of comments below, tried it at 115 F for 12 hours and failed. I would prefer not to go above 113 F (45 C). I don’t want to eat cooked food, its addictive. Have you personally tried this yourself at below 118 F; verified with a thermometer? Mark, UK
Thanks for this video, hopefully it works out because I will be purchasing a digital thermometer and trying this on sweet potatoes
can we get a cheat fruit from frozen fruit? blueberry? cherry?
eating raw root veg is a good way to get pinworms. i bet yalls assitch is off the chain
This is so enlightening. I really am grateful for this video.
You can’t possibly be using Himalayan Sea Salt! There is no Sea in the Himalayas as they’re a mountain range.
couldn’t you use a slow cooker instead of a kitchen stove for safety reasons? sounds like a fire accident waiting to happen keeping something under a stove for multiple hours.
Thank you for sharing your Knowledge & Wisdom with us!!!!! All that was said was my Conformation to alot of questions I had. Thank you for the Clarifications, Blessings!!!!!
I will try it with a well-insulated hay box. I will cut the produce into small pieces and not worry about nutrients leaching because I will add a little bouillon powder and drink the broth as I do when cooking potatoes (in half the time, cut up). As the water temperature will lower as it equalises with the produce I will top it up after a little while with some hot water to bring the temperature back to 118ºF.
Do I still need to peel the potatoes to remove all lectins if I cook them in a pressure cooker? Are most lectins are eliminated from the Potatoe peels by pressure cooking them?
Excellent,excellent information!! So complete and clear, thank you!!
My husbands hot tub is set for 104 degrees….maybe I should throw a squash in there? ������
Love the Xmas glasses Dr. Gundry! Wishing you a Merry Christmas and awesome New Year!
Going completely grain free is a better option than just “gluten free”.
That “purple yam” is actualy a sweet potatoe, yams are of the Dioscorea genus and sweet potatoes are in the genus ipomoea. Yes i no americams like to call sweet potatoes yams. Anyway good video very interesting i will try that ��
Nice video �� I need cheap meal ideas. Could you make a sausage rougaille ( sorry about my spelling )
How much water do you use? Enough to cover the veggie? Or less
Potatoes are toxic deadly nightshades that give me the worst arthritis
Can a white potato be eaten raw? My grandpa used to fry potatoes and he would hand me a piece of raw potato once in a while and I really love the taste of it.
I have received so much benefit from your videos. Thank you for helping me improve my health and quality of life.
I only used garlic salt and it was amazing!!! love them! will be making them again! ❤️
I think I will try this with my burgers tonight with broccoli. Instead of french fries. Yummo
Dear John this episode is misleading. If he actually measures the temperature of the food it will be around 160 degrees. I have tested every possible way of “cooking” sweet potatoes and other roots and keep it in the 120 degrees. It is not possible! Even after 24 hours in the pot. Also, normal stove tops start at 175 degrees on the very low temp. I have an electric stove and did all the experiments possible with a laser gun. Unfortunately, it is not possible to keep it under 160 degrees and actually cook it no matter how many hours it sits there. he says he never used a thermometer. If he did he would be surprised to find out that the temp is much higher than 118 degrees. i have nothing against eating slow-cooked / low heat veggies once in a while but this video is misleading.
If you sat in a 118 degree sauna for 12 hours would you die?
bullshit!!!! there is no bloddsugar crash in a healthy body!!he talks a lot of bullshit…
Dr. Gundry when you mentioned treating patients with autoimmune biomarkers that eliminated lectins. Would a bio marker for lupus be a positive ANA? And by eliminating these lectins there would be a negative ANA?
I’m not vegan or Raw foods per se, I just try to eat things that are grown and not in a box. I told my boyfriend that I’m trying to remember what I ate when I grew up, and stick to those foods. But as I am getting older(66 yrs) I’ve developed a problem with my teeth, they are getting loose (periodontal disease) and my dentist recommends Dentures. Well, I for one will last as long as I can with my few teeth and partials that I have. I love salads. But I will be losing them in the future. My Mom and Grandma couldn’t eat after they got theirs. So as a solution to chewing I’ve been doing Nutribullet or making soup from scratch, which requires cooking. So glad I have found your channel, I believe it was meant to be.:) Thank you for caring about others and trying to inform. Thank you so muchP>S> I’ve been wearing a Q-Link for 10 yrs + now:)
FRIENDLY NOTE: coconut oil is used in cooking because it can be heated to a high degree and your food will not burn or stick to the pot. olive oil in a high heat will start to smoke, and their is danger of using olive oil with a high heat. Health reports have said when olive oil starts smoking the chemical reaction is cancerous. that’s why olive oil is preferred for salads, or to put on your food after you cook it.
Why didn’t anyone talk about how many great nutrients, vitamins and minerals are in squash and tubers.
This method is called a hot fermentation. It is mimicking ancient folk recipes when starched vegetables and grains are placed in clay pot on the in-house fire oven. It is a great method indeed.
Thanks for all your content, so insightful. I am diving very deep into the topic of anti-nutrients in general in plants. (Also because I am growing a lot of them)
I just wanted to add that if you say Romans it got me confused at first cause I thought you meant ancient Rome:) so the timeline would have been odd.
Thank you, Dr. Gundry, for sharing! Could you explain in one of your videos how and why extreme heat of a pressure cooker destroys lectins. So, lectins are high heat sensitive?
24 minutes of nonsense to tell us something we already know. Cook the damn food under 118 and its still raw. I don’t know why John invited this guy on his show. John should know better.
Free energy people! We shouldn’t be paying for energy or water or fruit or vegetables
That’s how my kids love their potatoes also. I use olive oil instead and yes so much better than french fries. Thanks for sharing.
Your daily avocados might be the cause of fruits causing blood sugar changes and feelings?
So happy to find this video. I have big challenges getting enough calories on Raw without the huge fruit and fats.Thank you!
John can you please tell me the best form of magnesium supplement?
What about to put a bottle with water and the potato into ur dehydrator, ajust the temp, and renew the water….
I couldn’t get it to work. Ended up at jack in the box and ordered some curly fries ��
Here’s another trick: When you’re done seasoning you potatoes, cover the bowl with a towel or something and leave them for about 15mins. You’ll taste the difference, they absorb all the flavours and gain an even more wonderful aroma. Give it a try! 😉
How about buckwheat? Do they have lectins and gluten?
Thank you
The guy looks very healthy. Stop the haters. He’s obviously doing something right…
Hi Dr. Gundry. I am an Italian Olive Oil Producer from Southern Italy. But this time I have a question about Fish Oil respectively EPA and DHA. Would you advise to use Fish Oil despite of the toxins and heavy metals in the oceans? And is it scientifically proven that algie based EPA/DHA is equally effective in providing the relevant nutrients? Thank you and Merry x mas to all!
118 degrees?!!!
Mine have been on 24 hours, and even my red potatoes are still hard!
I know the yams can make you itch, so they recommend cooking it. Does this method make it safe to ingest?
Great video, I use rosemary, sea salt and olive oil. I use coconut oil and cinnamon when I make these with sweet potato
Can you eat squash if you peel and deseed it like cucumbers and tomatoes? or can the lectins in squash be killed by pressure cooking? Thanks!
if it’s soft then it changed fiber etc squash n sweet potato are higher sugar than white potatoes
I just tried this with sweet potato. It’s been 9 hours at 110-120 F… it’s almost 100% the same as when I started. The only other comment claiming they tried this also said it didn’t work… I honestly thing this is bogus…. I could see it softening up some green leafy vegetables, to some degree but sweet potato, yams? I don’t think Dr. Craig would intentionally lie about this and therefore I’ve concluded that he must be cooking above 118F without realizing it. I touched the water when it was over 120 and I did not burn my fingers…. Imo seems a bit ridiculous to not just get a thermometer and confirm the validity of the experiment before promoting it to 66,000 + people on youtube. I wanted to believe but now I don’t
Great i was sitting eating a soup i made & found your video,Trying to help my liver and spleen by cooking my vege’s so now i feel like im eating a bowl of emptiness,
How youtube recommends what I get excited to learn from…! Even not so new, too!
This doesn’t work with potatoes. I tried an Instant Pot Ultra at 115F (verified with thermometer) for 12 hours with the potatoes diced into 1/2 inch cubes, they were still hard/raw. I believe the guy in the video is using temperatures much higher than he believes
They are the bomb. I used salt,cayenne pepper,curry,tumeric and oregano. Oh,yumm
You can use the pine needles on the trees behind you to make a yummy pine tea full of vitamin c. Add rosemary and licorice if you like, but not necessary (got this from Marcus Rothkranz website).
Sugar is not good for his particular constitution? I think that needs to be explained.
this guy probably weighs 120lbs soaking wet. he needs more calories
Awesome idea! I’m going to try it:D This is a practical way to soften and enjoy these foods!
There are toxic carcinogenic molds which live in dirt and grow in potatoes. That’s why potatoes often smell moldy. Avoid potatoes which smell moldy.
Dr. Sommers is so easy-going and so informative and well-spoken. Easy to listen to and I agree with his concepts.
If I ferment my tomatoes and peppers, that should make them ok?
What about low temperature cooking vegetable miso soup that would be kind of strange without cutting.
that’s how I make my potatoes, but I use salt, pepper, garlic and rosemary!
fasting is best when hi activity outside eat at end of day celery in hot weather
If you juice your fruits, vegetables, and roots how do you get enough fiber?
1. Oats (even gluten) have a similar lectin to wheat-gluten and both (oat and wheat) lectins can NOT be destroyed by pressure-cooking. So avoid them.
2.The plants (esp. leaves) your ancestry has eaten for multiple generations are probably safer to eat for you (because you might have the required microbiome to break down such lectins)
3. Nightshades can be used, IF you peel them, deseed them AND pressure-cook them (or cook them for a very long time).
4. For gluten-free pseudo-grains, like quinoa, the best way is to soak for a very long time (even ferment) AND pressure cook them.
5. Squash family (incl. cucumber) lectins are in peels and seeds. If you eat them, peel and deseed them.
6. Peanut is not a nut, but a legume, and has nasty lectins (esp. for heart health).
7. Cashew is a bean in poison ivy family, esp. bad for autoimmune diseases.
8. For fruit, eat ripe, colourful fruit, to reduce the lectin load. Most fruit are now picked unripe, full of lectins. So, eat in season and locally.
Guess I know what side dish I am making for dinner:) I think I will use some Italian dressing powder.
mmm Made my mouth water. My hubby makes “Rosemary Vegetables”. Adding to the potatoes, carrots, turnips, rutabagas, onions, fresh mushrooms sometimes (really anything you have on hand). He cuts Rosemary from our plant and chops very fine. Tosses with olive oil, garlic, salt pepper, Good stuff!
I will try sweet potatoes for this recipe. thanks for posting:D
mmm sounds yummy! XD i use fresh organic Rosemary!! XD soo awesome with pepper and coconut oil and a bit of salt..:)))
If I’m about to eat something raw, and I want it warmed, I warm it for 30 seconds in the microwave. Boom, not cooked just warmed!
Amazing podcast Doc, your amazing! One of your best! I didn’t know any of this. Thank you for bringing us this valuable information. Please give us more. Bless you!
That was all God’s perfectly designed creation. No evolution there. I agree that many plants are not met for human consumption. God created that way.
Have my 10 years old daughter in the ER and pediatrician office 16 times in two months and finally they figure that her colon is clog my poor daughter still to today cries to sleep, but since I’m reading about your information I’m changing lots of things I believe she could be worst if it wasn’t about me cutting grains and gluten from her diet, I have along way to go to heal her and I know for sure the Medication giving by doctors can kill a child and ER rooms are full of sick people who gets sicker after thinking that hospitals are a salvation or a remedy but actually are there to pretend and write prescription left to right..
bro y’all white people got a lot missing lol. the oldest woman alive i saw on youtube lives in peru and eats potato soup with other souped tubers and achocha fruit. 116 bro. thats longevity, this crap, only a few decades of it, it is only in the experimental phase, you don’t know if it works or not, learn from the indios bro;) (i like to give you a hard time, def love your content tho bro)
So can’t we transfer rat gut normal flora bacteria to our gut like Japanese did with fish gut flora����
i already said it but this man has probably more than 1000 pair of glasses
can I use olive oil in place of the coconut oil? my and my kids have a small allergy/Irritation to coconut and coconut oil
Yum! Especially like how it’s vegan AND gluten free. Thanks!
I have a question. What about freeze dried foods, does this destroy the lectins?
just curious why you use coconut oil as opposed to maybe olive oil. is it a healthier oil? or is it a taste difference, or just a personal preference? i might have to get some coconut oil.
So happy to understand why I now suffer quickly when I eat just a little bit of gluten, when before I ate it all the time. You said the gut flora has changes.
I use red potatoes sliced into 6 wedges, drizzled with olive oil (regular not extra virgin) fresh cracked pepper, a little kosher salt and 2 sprigs of fresh rosemary. Bake at 350 for 30 minutes a
Good information. I just started drinking a glass of blended celery juice on an empty stomach each morning. Are white potatoes safe to eat if I pressure cook them?
This video is ridiculous where does it say what the h*** the title is talking about I’m trying to find out how to cook a d*** potato
high carb raw vegan for 14 years and cant handle more than 3-4 pieces of carbohydrate rich fruit?
oh man i thought i was fucked
Doctor you talked about millets will you please explain in a separate vedio about finger millet and all millets.
I season mine with salt, garlic powder and smoked paprika. The smoked paprika gives it a bacon flavor. Love your videos:)