Are “ancient grains” considered part of the wheat or gluten family?
Video taken from the channel: APFED
Gluten Free Grains 101
Video taken from the channel: Jessica Drummond
Does a gluten free diet boost fertility? | Nourish with Melanie #56
Video taken from the channel: Nourish with Melanie
Einkorn Wheat: Change the Way You Think About Living Gluten-Free
Video taken from the channel: Everyday Dishes
Gluten Free Diet: The Truth About GrainsThomas DeLauer
Video taken from the channel: Thomas DeLauer
Farro 101 Everything You Need To Know
Video taken from the channel: Clean & Delicious
Top 6 Gluten-Free Ancient Grains for Modern Times
Video taken from the channel: SuperfoodEvolution
Farro is a type of wheat and thus contains gluten. If you’re following a strict gluten-free diet, you should avoid it. Farro has a different gluten structure than common wheat Although it’s a.
Since it is a type of wheat, it is not gluten-free. 1 Gluten is a protein found in the grains wheat, barley, and rye, and farro (since it is a type of wheat) contains plenty of gluten. However, farro often is labeled only as “farro,” and not labeled as “wheat.” Because of this, farro represents a real dietary danger to people with celiac disease and non-celiac gluten sensitivity, who may not realize that it’s a form of.FYI: Farro does contain gluten.
Yep, since farro is technically a type of wheat, it’s a no-go for anyone with serious gluten sensitivities or Celiac disease. People with mild intolerances, thoug.The short answer: No.
Farro is a type of wheat, which means it contains gluten proteins, according to the Celiac Disease Foundation. Unlike most wheat, farro is often referenced independently, like quinoa, which is a gluten-free seed. For this reason, it can.Gluten, that sneaky protein found primarily in wheat products, can pop up in unexpected places, including several ancient grains you might not expect. Among the.
No, farro is not gluten free. Regardless of which variety of wheat farro is made from, they all contain gluten. How Do You Use Farro?
Farro can be used in a variety of ways, from sweet to savory.Farro is essentially a variety of wheat, and I assume your recipe is using it in whole form, rather than milled in some way. Therefore, you’d want to substitute another grain that will provide at least a similar texture. Farro. Rice is gluten-free, so you could use any kind of.
Image by Angie/Gluten-Free, Dairy-Free, Sugar-Free Farro. Of all the grains and pseudo-grains listed here, farro is the one most rapidly gaining popularity. But it turns out that “farro” isn’t just one grain—it’s three, according to an exhaustive NPR piece by Laura B. Weiss.Farro is an ancient grain popular in Italy.
It’s used in similar ways as rice, couscous, and orzo, often in salads and side dishes. Farro is comprised of three wheat species, so, needless to say, it is not gluten-free. 4.
Just like wheat, farro does contain the gluten protein. Therefore, Farro is not a gluten-free product. Many people that prefer using farro to normal wheat. Many health food stores that cook with farro in their deli or other prepared dishes.
Because farro is made up of different varieties of wheat, it always contains gluten and is not gluten-free or safe for people with celiac disease. Even if farro is lower in gluten than current wheat varieties, it is still a form of wheat and is unsafe for people with celiac disease.Is farro gluten free? No; because it’s a type of wheat, it contains the protein gluten, which is found in all types of wheat, barley and rye grains. Therefore it isn’t appropriate for those following gluten-free diets.
On the plus side, farro is believed to contain.This is called a ‘superfood’ because it is gluten-free and is highly nutritious, thus making it a great alternative for farro. It can be very well used in salads or in soups, as well as in baking or pasta dishes. The seeds are bitter, until processed and are cooked like rice and other grains. If the recipe calls for Emmer, substitute with.
GUT FEEL Cutting down or avoiding gluten products can be a daunting task but Farro is stocked with plenty of gluten-free foods such as fresh fruit, vegetables, rice, potato, corn, plain meat, fish, eggs, cheese, milk, some yoghurts, pulses (peas, beans and lentils), fats and oils.Farro comes under introspection for gluten conscious people who generally take it up as part of a healthy diet. That stands for different types of wheat, including spelt and ancient forms of grain like Einkorn and emmer.
And so, one can’t call Farro to be gluten-free!
List of related literature:
|
|
| from Culinary Nutrition: The Science and Practice of Healthy Cooking |
|
|
|
| from Flour and Breads and their Fortification in Health and Disease Prevention |
|
|
|
| from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. |
|
|
|
| from Ferri’s Clinical Advisor 2020 E-Book: 5 Books in 1 |
|
|
|
| from Vegan Under Pressure |
|
|
|
| from Handbook of Food Processing, Two Volume Set |
|
|
|
| from Principles of Food Chemistry |
|
|
|
| from Counseling the Nursing Mother |
|
|
|
| from The Brigham Intensive Review of Internal Medicine E-Book |
|
|
|
| from Primal Body, Primal Mind: Beyond Paleo for Total Health and a Longer Life |
134 comments
thomas…if one has NO sensitivity to any of these grains is avoiding them a good idea? i hear people going GF for weight loss, or health reasons. is that bad? i read they missing vital nutrients. thanks!
I think what is worth mention that first wheat our ancestors ware farming had 19 chromosomes. Today’s wheat has 43 chromosomes and this doused developing of over 1300 new protein chair s our body can’t handle. Our bodies can’t even handle fully previous ones as we are farmers for about last 5000 years which is relatively short time to develop appropriate system to digest some new substances.
I prepare a mixture of quinoa and steel cut oats for breakfast every morning
thanks for the video; never made it before, going to try it as a side with some chives and lemon verbena from the garden. Will probaby fry some garlic in olive oil and throw that on
I just made farro for the first time and it was amazing! I did a sweet version, with one cup of water and one and a half cups of cashew milk, cinnamon, nutmeg, a drizzle of agave nectar, some raisins and topped with dark chocolate shavings. Will definitely be trying out different recipes
The way I see it is something more like this… (With plant families):
Cucurbitaceae: You’re rarely thirsty, you’re keeping regular, this stuff is GREAT in the summer, getting some nutrients, but you’re still kinda hungry…
Rosaceae: You’re getting the flavors, the fiber, the energy from carbs, plus some water, bioflavinoids, and other nutrients, but you’re still kinda hungry…
Vitaceae: You got the flavor and the carbs, the bioflavinoids, water and fiber, but, you’re still…
Rutaceae: You got the flavors, carbs, plenty of water, nutrients, and you’re keeping regular, but…
Brassicas: You’re getting more of a protein and carb balance now, esp. more protein… You just have to eat a whole lot of it to be of much use when lifting, etc., so you don’t really think much about veggies being great for muscles, but they’re certainly not BAD for muscles… You’re prob. not getting so much in the way of water, but you’re getting PLENTY of fiber, nutrients, bioflavinoids, and that funky sulphur taste a little as well, more or less… Which is gonna clean your insides like drain-o down the pipes, esp. when allium and citrus, etc., join in too…
BUT…
Asteraceae: Nutrients: Check. Water: Check. Doesn’t taste like sulphur: Check. Fiber: Check. But you’re still…
Apiaceae: Same….
Allium/Asparagaceae: Its gonna clean house like you have no idea… Its got LOADS of bioflavinoids, phytonutrients, nutrients, fiber, even water, etc. But you’re still…
Laureaceae: Avocados, finally, something FILLING… Fatty fat fat GOODNESS… Yes, it’s a weird green-yellow fatty alien fruit/vegetable/thing… It is what it is. Let Mr. Avocado be Mr. Avocado…
Oleaceae: Like the little brother of the avocado, the fat in olives is just awesome… And boy, does this boy give you the healthier fats…
Ericaceae: Wonderfully tart to sour fruits, rather “potent” like the somewhat friendlier version of currants and elderberries (astringent!)-cranberries being the wild red-headed stepchild of the Ericaceae family, of course…
Nightshade: Everyone has such a cow about them… Potato = Fill you up. Tomato, eggplant, pepper, etc. = Not fill you up so much… Therefore, potato = down the hatch!
Chenopods: Yes, I know the family name sounds kinda alien and disgusting. But with brassicas and allium, they are the triple treat to the bad stuff lurking in our bodies-cancer forming stuff, and who knows what else… Not a whole lotta water perhaps, but these nutty tasting greens and quinoa, etc., are gonna keep you strong and healthy for a long, LONG time… But, not quite so filling, except with quinoa…
The rhubarb/buckwheat family = Yeah, its “different”… Buckwheat is pretty boss…
Bromeliaceae: Stings the mouth…
Malvaceae: Choco goodness…
Moraceae: Good for carbs, fiber and digestion… Like potatoes, can fill you up better…
Palm Family: Filling, a little nutty, very tropical, sweet but nutty, big on carbs and with coconuts, you get some fat, protein, etc. in there too… But just not my fav. stuff, most of the time…
Poaceae: Not really needed, esp. the gluten… A little rice is nice, of course…
Fagales: Protein, carbs, FIBER, and nutrients… The magical food…
Fabiaceae: Fahbulous…
Juglundaceae: Good for the noggin…
Anacardiaceae: Fills you up a little more, nice flavors…
Piperaceae: The “other” peppers… Oh yeah, and papaya, etc.
Sapindaceae: �� Sweet, sugary goodness…
Myristaceae: The cookie spices…
Zingerbitaceae: ZINGY…
Lamiaceae: The minty, herby boys…
Then there is that mulberry/fig family…
And that passion fruit/guava family…
And if you’re still hungry, then there’s fish, eggs, poultry and MEAT!!! (And a little dairy, if you’re into that stuff…)
So why eat bread, unless you want that gluey gluten in your booten? Poo out the poaceae and make room for all the other bois!!! ��
I am so sensitive to gluten. It causes inflamation in my eyes within 20 to 30 minutes. Plus intestinal issues on top of that.
Wow….what a revelation…so i recently gave birth and everyone recommend to consumed oatmeal daily for milk production since im nursing. Well this daily consumption of oatmeal is causing arthritis in my feet. Gout specifically….thats what im guessing at least, mmm interesting! Thanks for your informative videos…i subscribed 2 weeks ago!!!
FORGET GRAINS ALL TOGETHER. HAD ECZEMA FOR 25 YEARS…STOPPED ALL GRAINS…NO MORE ECZEMA.
The pulsing of the music many of your videos is distracting and annoying.
I’m in Antarctica and found a bag of Trader Joes Farro in our “Skua” box (give-away) that was unopened so I decided to try it. It is delicious and very hardy. I made omelets filled with Farro, Cheese and small amount of diced chipotle peppers. Fantastic but I immediately thought it would be great combined with black-eyed peas, onions (we don’t have any) various cheeses to make a casserole. Great educational video thank you!
I made the sardine salad today using farro for the first time. It was soooo delicious! Thank you so much for sharing the recipe. I will be making the salad on a regular basis! x
OMG. I found you after so long. Happy to see you and subscribed
The jury is still out on if its wheat people react to or if its the non organic additives or if its the pesticides.
Thank you for all the information. I am trying out you recipe and Farro for the first time.��������I love your bloopers at the end������
so if I want to get to 0-1% body fat, but have yet to try einkorn and may want to einkorn ok?
If I eat most any grain they bloat me and I will gain two to three pounds of water weight over three or four days of eating these grains along with feeling sluggish all day. Annoying to say the least.
I tried farro a few years ago when I found Bob’s red mill. I didn’t know abt soaking at that time and I cooked it, and cooked it and I didn’t like it because it was too chewy I should give it another try:)
I added baked butter pumpkin, pumpkin seeds, cranberries and kale with an orange dressing simply delicious
You mentioned that because of over consumption we have developed sensitivities to these grains over the years. if this true wouldn’t we develop sensitivities to animal foods as well such as chicken or fish?
i really respect you just after listening for 4 mins as you have summarised what i have already read -youre doing awesome i think
Does anyone want to comment on Buckwheat`s impact on the KETO way? I guess it is NOT Keto as it is too high on Glycemic index, spiking blood sugars, what do you think?
https://en.wikipedia.org/wiki/Buckwheat
I found farro at a Kroger actually. It was organic so it was like $7, but it also doubles in size and tastes really good so I’d say get it.
I was under the assumption a Ketogenic diet was no grains at all. So, if we know what our sensitivities are can we eat certain grains and remain keto? Plus, I am looking for more info on buckwheat. This could totally change my life. Almond & coconut flour are not my favorites.
This is a new adventure, just saw Martha Stewart cooking with it and thought I would look into it
Farro rissotto with white wine and mascarpone corn sweet pea tendrils prawns mint and lime juice….. try it
I like your presentation of your information. Can you do a Paleo vs Keto. I do like a raw vegan paleo thing.
Hi Thomas.
Love your channel, mate. I tune in nearly every day. All the way from Australia.
Can I suggest something?
I haven’t seen any of your videos regarding using deodorants, perfumes, hair products all the toxic crap that we put on our bodies every day. What it does to your body and what alternatives we have….
Duane
I have never tried it nor have I ever even heard of it but I came across it’s in a recipe and I thought it might be worth a try. Thanks for the info.
So few people ever go through the Trouble of determining wether they actually have a food allergy/ sensitivity….
I never did like those crazy double Ds anyway….too dam big!
Hello Dani….Loved the video. I’m an African American (black dude LOL) and I’ve recently lost almost 90 pounds on weight watchers! We recently had a receipt that called for FARRO! I was sure I could find it at my WHOLE FOODS STORE here in Maryland but I couldn’t! So I settled for it’s cousin so to speak RED HARD WHEAT BERRIES….I’ve never tried either one but to stay on plan I will try the wheat berries first until I find that elusive FARRO LOL! Great video…..this really all started because the receipt called for FRESH SALSA which I like and it was mixed with the FARRO!!!! Thanks…….
Dani, I really like your channel. You do a very nice job on these vids.
I’m not a clean eating guy although I do have my moments. This vid and the salad recipe caused me to break down and order some Farro from Amazon. I look forward to trying the salad out. Also, I was watching a video out on cooking.com this morning on Scallop Cerveche. And I thought ‘gee, this would be good with farro in it’ so, once the farro is in, I’ll put that together. Should be delicious. Mind you I’ll eat anything except organ meats so, anything is good, some stuff is better than others.
Now, a question for you. A friend gave me a pressure cooker for Christmas and I’ve been using it regularly since it is quite handy. I haven’t watched all your vids but I don’t remember ever seeing You using a pressure cooker. Any ideas on cooking farro in a pressure cooker?
Also, every now and then you let a little New Yorker slip out but for the most part, your accent is fairly neutral. You up in the land of taxes?
Thanks again for the vids. I appreciate them.
Why eat grains!! Contains anti nutrients as well as gluten. We do not need grains!!
SKIP GRAINS ALL TOGETHER. HAD ECZEMA FOR 25 YEARS…STOPPED EATING GRAINS….NO MORE ECZEMA.:-)
As someone with a Caibbean background I make Farro and Peas using kidney, pgeon or pinto beans. Prepared the same way except instead of rice, I use farro!!
I never heard of this wheat before. I’m cooking some tonight. It sounds really good. I guess when cooked properly, it’s almost like a rice in resotto. Tender, al dente.
I found pearled farro at the local Walmart and have been eating it for breakfast in place of oats, and I love it! It cooks up in the pressure cooker just like rice.
I plan to try using it for other meals now.
Let them brainwash you that CHIA SEEDS are a superfood (B/S)… follow them…worship them… agree with them…. when you are brainwashed. Look at the oxalate level in certain food and know..they are lying to you! Eat up…because oxalates are accumulative…..
Everyone’s using farro now, so it’s best to get the real info on it. Thanks.
At the start you said Gluten was bad full stop, then you made the point that rice and other grains are just as bad also…..wondering what the hell I’m going to eat at this point. Then you said remove them from you diet and add them back in and see if you get a reaction at any point….I did that and don’t see or feel any thing difference, does that mean your initial statement which was unconditional…ie it’s just bad, is actually a conditional statement about gluten?(and all other grains) and so it may be after testing that all these things are fine? Sort of confusing point you’re making.
Thx for the info. Picked some up at the store cause I was tired of quinoa and rice for my meal prep. Cooking it at the moment
Very interesting thanks I eat buck wheat waffles organic gultin free
Can’t wait to try, look forward to the nutty flavor my favorite. 75 and learning something new, you have taught me so much thank you, thank you!
You make everything so simple. Thank you for these helpful lessons!
I tried Farro for the very first time yesterday. I cooked it with my rice cooker with some whole wheat rice. It was super yummy! I would do it again.:) The family also loved it.
The jury is still out on the advantages of einkorn. It has a lower yield than modern wheat and so requires more land to sustain a population. A full switch to einkorn would result in less food produced per acre of farm land, a problem that will only exacerbate the growing population issue.
I expect that even the higher nutritional content is only because of the lower yield. Less grain per square metre of soil means the nutrients in that soil get divided among fewer grains and so each grain is more nutritious. Processing einkorn into a usable state is also more difficult.
Bottom line: einkorn will be more expensive and less efficient at sustaining the world. Advocating it’s use without explaining the faults and problems it poses pretty much conclusively says that you’re trying to make a buck off of the gluten-free fad. If you really want to help society, maybe you could cross breed einkorn back into red wheat until you can get both the lower gliadin, higher protein and sustainable yields and processing ability of modern wheat.
Einkorn solves one problem by creating others.
Thank you, always informative and accurate…!
Whole plant based foods on Instagram = mikewakethefoodup
keto pinhead is grain-bashing..credibility? anyone? btw quinoa is not a grain!
The much bigger issue is organic vs conventional. Maybe, just maybe, the inflammation comes from glyphosate and other nasty chemicals. Most of them are known for negatively affecting your gut biome. Which in turn affects your inflammation. Just saying
I love it. But it makes my blood sugar spike really bad. Bummer.
I’m in Canada and the first time I went looking for farro (at an Italian specialty market), they gave me what turned out to be spelt close but not quite the same. The Bob’s Red Mill brand now sells the traditional non-pearled farro, so that is what I have been using. I loved the salad idea that was in your video, and as I have been trying to incorporate more fish into my diet, the addition of sardines was really good timing:) Thank you for your very helpful and interesting videos, Dani. They are among the best that I have seen on YouTue.
Very good explanation, thank you very much!
For me, the only grains I seem to have no problem with are Rice and Corn. Gluten gives me diarhea and joint inflammation, teeth inflammation sometimes, hair loss, fatigue,..
this was the most infomativ video i found about teff Thank you m8
I have used farro in soups and salads but the most interesting thing that I have used farro for is a replacement for bread crumbs. I grind the farro up in a small blender and added to say, a meatball mix, as my bread crumbs. You don’t need to use quite as much as you would breadcrumbs because it will soak up the juices. Use about one-third to one-half less.
gluten is only part of the story, lectins and tons of other stuff in grains are totally poison to humans eliminate all grains!
Hi Thomas,
Can you please do a video on constipation on a keto diet. I add psyllium husk but would like to know if this is OK as I have read that the fibre can be bad for the gut. I’m not sure. If i don’t take it Im stuck. Could you please do a video about it. Thanks
No I’ve never tried it I’m trying it for the first time it’s by natures earthly choice and it has Pacini mushrooms in it and it’s important from Italy and it comes in a box
All seeds need to be soaked, do an overnight soak and cook it in the morning
Is this message evidence based?not according to Dr.Michael Greger.
I found semi pearled farro and summer squash and I am going to see how it comes out after your 101!
For so long I felt like I was the only one having grain problems. If I ate grains my immune system went nuts and my stomach hurt so bad I could barely walk. Thank you for this video! It’s really important for anyone suffering from celiac or sensitivity to grains that’s there is nothing wrong with them, it’s perfectly normal and your body is telling you stop eating grains.
Thanks for such a comprehensive description of types as well as nutrition and uses. Now to source it in Melbourne Australia. First stop Terra Madre
Thank you thank you thank you. You are the very first person to actually explain this perspective on gluten. Everyone is so misguided. It’ll be many many years before we know the true negative effect of gluten. Going gluten free free’d my mind from depression.
So after I cook my farro I saute onions until they are caramelized I add some fresh chopped herbs and garlic and a little bit of pesto with olive oil and just a little bit of chicken broth. I mix everything together and i stuff extra large portobello mushrooms top them with a little bit of asiago for parmesan cheese put them in the oven at 425 for 20 to 25 minutes. And this is an incredible vegetarian dinner! Add a nice tossed salad and you have a great summer meal!
I use cooked farro in Shakshuka. I don’t feel hungry for 7 hours. yummm
I wonder how much of the reaction is to the grain and how much is a reaction to the glyphosate that is applied as a dessicant prior to harvesting wheat and oats. Have any studies been done testing whether those who are sensitive to a grain have a reaction to the organically farmed version? Can a person react to a conventionally farmed grain like oats or wheat, but be okay with the organic version? If you can answer based on your own experience, I’d be interested in that, too.
What I ask myself is how much does this actually affects us. I eat as clean as I can, avoid processed foods, but I do consume grains cause I’m very active and I feel carbs give me better energy for my training. But is it actually gonna be that much of a difference if I stop consuming grains? Is it gonna be worth to go low carb when I feel carbs fuel my training as no other energy source? Or is it all in our heads and we are to concerned about this stuff. Cause the body is quite resistant and it easily adapts to new stimulus…
Please change the Chinese MAP! Your map shows Taiwan. Taiwan is NOT part of china and the map you have used on this video is one pushed by the CCP all over the world and it is wholly unacceptable if you really care about ethics. Thanks!
It’s the Enriched flours/aka-preservatives that is added to the grains that makes it bad…not the actual grains.
Hey there,Love your videos. I was wondering if you would be interested in making a video on how to properly do a prolonged fast so as to do it as safe and effective as possible.
what about us that have no issue with any of these grains! Been eating them for decades and all is working just fine!!!
When it’s Easter if I have a few hot cross buns a day I put on 2-3 kg a week and bloat like hell
And no I don’t put butter on them and I don’t eat Easter eggs. Just the buns alone are deadly to me.
Grains are inflammatory, eggs are good, eggs are bad, fruit has fructose, animal protein causes cancer, vegetables have pesticides. organics from other countries are suspect and every doctor and youtube nutrition expert has condemned one food or another. Free yourself from youtube experts and regain your sanity before it’s too late.
The only carbs I eat now are from veggies (potatoes excluded), I cut out bread, cerials, pasta, cookies.. almost everything..
I can’t begin to share with you how much I appreciate your research and understanding of the topics you talk about. Thank you.
Tuna instead of Sardines. I can’t eat Sardines ever again, I ate them while I was pregnant because… it’s was recommended by my doctor. I hated it and swore never again! But your recipe looks delicious anyway. Thank You.
thank you for this. someone gave me some farro and I’m like what the hell is this? I should have known my friend who is trying to convert all of us friends to be vegetarians was up to something, LOLOLOL. I didn’t know how to cook it. She told me I could cook it like rice, but I don’t trust her cooking, hahahaha.
Why fiber is good even when it’s impossible to digest? it seems to be the same that happens with gluten isn’t it?
Also, the harvesting protocol for wheat, etc., is to spray and crop with Round Up….GLYSOPHATE before harvesting.
Spraying a food crop with a poison just before it’s harvested.
The pearled farro didn’t lose any nutrients since it is not a whole farro? Also, since it is rich in Vitamin B’s, would taking a super B complex be too much for a daily intake if you had a farro salad for lunch/dinner?
Love this channel ��…. Wish u guys wood throw a party twice a year 4 all the people who watch this channel!! What a fun party * pure joy & bliss….beyond cool conscious people! & aliens that watch this channel. Plus a great way to get ideas 4 future shows……my suggestions wood b……..binders n nutralizers & protectors……all the plants clays dirts rocks resins shells & substances that absorb toxins heavy metals bio toxins plastics bio films parasites & biological s………cleansing is the way of the future……..with all the unfathomable hook in our colons & small intestine & organs……..all the bitchen food hardly gets absorbed……i not kidding!!!!
I love Farro porridge with fruit! I cook it in milk, cinnamon, some brown sugar and I add raisins. Top with fruit. Delicious!!
are there any grains that don’t open up your gut by paralyizing zonulin and don’t cause a inflammatory response?
Personal experience, when I eat gluten containing food, I feel a burning sensation in lower left abdomen. It’s not pain, but it’s definitely something that is not good. Do I care if it’s celiac or not? No, because I’m just listening to my body, and it’s telling me to stop eating that stuff. Going GF can greatly improve your diet even if you don’t have an issue, as long as you don’t replace those gluten foods with processed GF foods.
A lot of my mind fog problems have been solved by cutting gluten and grains. I am doing a lax keto (eat meat and veggies, don’t eat carbs, but I don’t track macros cause life) and I feel SO much better.
We ave a Farmers market every Wednesday in front of my job. So whatever is available I use and make a large salad for the staff. Last week I made the salad featured in this video. I used Tuscan kale and added tiny mozzarello balls. EVERYONE WENT CRAZY!!! It was such a hit I am still getting compliments and request for a repeat performance!!
I’m going to write a sci-fi story with planets named after all these grain components, LOL! DeLauer, I just love watching your videos, you’re the bomb.
I have gluten intolerance. I’m getting bad inflammation and pain. I have brain fog. I need to go gluten free but don’t know how to. My parents can’t afford a nutritionist or a dietitian. But I feel horrible and need to stop eating gluten like now. I have had inflammation for years, went to many places and many different doctors and the doctors can’t find anything wrong. I have autism I went to a place called brain balance 5 years ago, had an alcat test done and was positive for gluten sensitivity.
As endurance athletes, we read and been told that oats were the highest quality carbs. Because oats have 14gr of protein per 100gr, high in fiber, stays in the stomach for hours, keeping you satiated while high fiber would make your intestines work efficiently. Plus the beta glucans in oats boost the immune system where all endurance athletes need the extra support. When pure oats are soaked in water/milk, topped with cinnamon (blood sugar regulator) and few fruits (to get anthocyanins, vitamins, extra fiber and some fructose to support our glycogen levels when in need) coupled with green tea (egcg) or filter coffee (antioxidants and riboflavin), this combo should not hurt. Again, this is for marathon runners/ironmen.
So for people with celiac disease there isn’t any hope? Did this disease exist in the past? I just find it strange. Best wishes.
It sure isn’t easy to eat my weekly grass fed burger with no bread.
lmao maybe instead of looking at why the food is at fault, let’s look at how the body processes the foods and FINALLY ADMIT that our body is most likely the imbalanced entity, not the food.
I steam sweet potato and kale. Then make a salad with the veggies above, farro, and add a handful of chopped pecans and dried cranberries and mix. Then drizzle a oil free dressing made with orange juice, maple syrup, Dijon mustard and apple cider vinegar. My favourite salad ��
I like to make massaman curry and use farro in place of rice.
Wow just got a new veggie to try as a protein. ������Great video, I love your channel. ��
Never heard of farro until now but will be looking for it to try. Thanks for the video!
rice is bad for you? how can a billion chinese be wrong???
Thanks for the info. I have been looking in to the use of ‘Farro’ in some dishes. You have an Italian background, just speculating..
Had it in a restaurant loved it, now I made it in to a salad with ginger, lemon and olive oil and few warm vegetable delicious. Thanks for the video.
Is there a replacement for bread? I mean bread is carrier for e.g. peanut / almond butter and tastes simply great.
When it comes to gluten, I saw someone washing all the starches away from Einkorn, and barely any gluten was behind…compared to modern wheat that looked like it had enough sticky gluten to make a baseball!!
After finding a recipe for Spanish rice using Farro rather than rice (it was very good). I decided to try farro in my favorite No Peek chicken recipe. It was delicious and chewier than rice, which made taste better. I really enjoyed it. I can’t wait to use it for a mushroom dish.
Corn and gluten and for sure a triggers for me
I get acne INSTANTLY
I just found out that brien rice triggers my acne too
Only grains that’s safe for my body seems to be whole oats
What about farro.? Please can you explain a little about farro grains.?
This plus the dairy video make my life as a vegetarian so much harder:(
Would you say getting a food test of all the different grains be more effective to measure sensitivities, because you might react to all of them, but at different severities levels?
Does anyone know if Farro is a hard wheat suitable for grinding into bread flour?
modern bread making is one of the problems. the old way of letting the bread rise overnight is healthier.
Luckily I can still eat white rice. Oats, wheat, etc even hemp can trigger bloating, pain, and vomiting. The allergy is real.
not enitirely accurate, “farro” can refer to and can be made from 3 different types of ancient grain, emmer, spelt, or einkorn. when buying farro i suggest looking for the pearled spelt… spelt is the healthiest of the 3 and is not a hybrid…
This eliminate and slowly add back and chk response method is slow but very effective. I follow FODMAP and am work through all the food listed to determine where my issues are and how much of something I can consume without bad response. Great topic love your science based info thank you for these.
After I cooked mine I added warm flaxmilk, cinnamon walnuts, dates and sliced banana and ate it as breakfast meal it was the best!
There is a quicker way than elimination to test for these grains.
It’s a blood test thru Alletess labs. They use a tube of your blood and test those grains Thomas mentioned and over 180 different foods.
Thank you this was a great video and makes farro seem so much more approachable!
I stick to
Chicken fish turkey beans
Vegetables
Fruits
Nuts
Seeds
Oats sometimes
Those foods are fine for me
Everything else is cut out
(Gluten,soy,dairy,corn,added sugar,processed foods)
I’ve been looking for your take on whole-grain breads vs. white bread (I’m assuming you will say whole grains are just as bad as white bread because they also cause a sugar spike?); I feel like that’s an important thing to cover because of all the hype around whole grains (and I mean whole grain bread and stuff like quinoa and buckwheat). If they’re actually bad for us, that would be like a paradigm shift for a lot of people
Hi in uk we have pearl barley is this the same as the stuff your talking about dani? & love your videos xx
When you added Sardines?! Oh My. You got me right there. Talking about healthy nutritious meals. Yes! I am making this tonight. Thanks
Grew up eating in Italy. I don’t eat it as much now. But I make it as side dish when I do. Really good.
What is added into the boiled Farro? Onion, olive oil and what else?
What oven do you use? As in the name and brand please thank you.
Cold farro with craisins! One of my favorite dishes to use it. I might try fried rice with it soon.
From Trinidad, West Indies. I had discovered farro by mistake in a gourmet food shore. I drizzle olive oil in the pan, add galic, cayenne pepper, a cinnamon stick, cilantro, chives and throw in the farro, mushrooms and roasted silvered almonds which i had cooked before…love it
Seems that lots of people are following gluten free diets. Many of the gluten free grains have been utilized by humans for thousands of years. In this video we take a look at the top 6.
Dani,
Thanks for the info on Farro. Simple and effective recipe.
Started eating rice recently after moving in with girlfriend and my stomach has been terrible ;-( Suspect its that.
Will fermenting grains allow the breakdown of gluten enough for human digestion
I got a cold last October 2016 and never felt right again, there was something respiratory going on with me I was tested for asthma and environmental allergens, all negative. Finally, in January 2017 my doctor did a blood test for food allergies and it came back positive for gluten allergy. It took me until about April 2017 to feel normal again. Gluten doesn’t get out of your system overnight. People always think gluten and think digestive issues, odd because I had none, mine were respiratory. In hindsight, it did feel like inflammation in my airways or something. The symptoms were hard to explain to a doctor also. This happened to me during menopause too.
I had organic brown rice, And organic blue corn chips, Garden of Eaten Red Hots, it also has rice flour, which I think it should not. Next day, felt blue, down a bit. I have Bi polar and on lithium carbonate. I hope to get off meds one day. Going grain free. I truly think, its just brain inflammation from all the grains.
Stumbled across your video and it was perfect!!!!!!! Thank you!
OMG Dani, great information & great video too, thank you! I’m going on Oshawa tomorrow, but in the three days between definitely I’m having this delicious salad!��������
Then its the question…how is the phytate content? I am about to change all baking to einkorn and emmer. But to destroy most phytates, I make it fermented as sourdough.