Can People with Diabetes take Sourdough bread freely, in any amounts without any concerns about unhealthy blood sugar spikes?

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0:00 Does Sourdough Bread Raise Blood Sugar?
1:23 Quiz - Sourdough Bread and Blood Sugar Mini Quiz
2:12 GI or Glycemic Index of Sourdough Bread
3:24 Sourdough Bread GI compared to other Breads and Staples
3:45 Factors affecting blood sugar spike after eating Sourdough Bread containing meal
4:27 Answer to Sourdough Bread and Blood Sugar Mini Quiz

Arnolds Keto Bread Review

You can find this bread at BJ's for $5.99 per loaf and at other retailers such as Publix and Shop Rite.

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Is bread bad for you?

Timestamps:
0:00 Is bread bad for you really, because the French are so thin!
1:25 The French preserve their culture and stick to mostly traditional foods
2:48 Because the grains in France aren’t fortified, it takes away the risk of significant health problems

Someone asked me, is bread bad for you? If it is, why are the French so thin?

This question comes up quite often. First of all, there are fat people in France. Not everyone is thin. But there’s a big difference between the European countries, especially France and even Italy, and America.

The French consume a lot more fat; four times as much butter and sixty percent more cheese. They eat 180 grams of fat from animal sources as compared with Americans who eat just 72. In other words, in France they eat a lot more saturated fats. In the US we consume way more vegetable oils, like corn and soy, which are GMO and can lead to insulin resistance

They eat three times more pork, and less high fructose corn syrup.. In France they tend to keep to their traditional foods. In the US, about every corner has a Thai, Italian, or Mexican restaurant. These restaurants are filled with processed, refined carbohydrates. But the French preserve their culture and stick to mostly traditional foods. They have strict purity laws, less sugar, and they snack less often.

And they don’t allow fortification of foods like is done in the US, the UK, and Canada.We fortify with iron and synthetic vitamins. I really believe this is why people don’t get digestive issues when they eat grains from European countries, because our grains are fortified and they bind up your colon.

Iron interferes with the microbial life in your gut. It’s very oxidative. I did another video explaining how iron can contribute to insulin resistance and even cause diabetes. Iron causes a lot of health problems, especially because of oxidation. Your risk of Alzheimer’s and heart disease increases.

If you look at the studies on these synthetic antioxidants you’ll see they aren’t very effective, certainly not as much as antioxidants found in food.

I linked below to a study showing that consuming synthetic vitamins or synthetic vitamins that are added to food, actually increases their oxidation, leading to inflammation and potentially insulin resistance.

In summary, the answer to the question is bread bad for you? Is this: yes the French consume more bread but it isn’t fortified, they don’t snack as much, they consume more fat and high quality foods.

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Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

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Thanks for watching!

Healthy Garlic Bread recipe which is low carb, low sugar and Keto diet friendly!

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It's amazing how many different varieties of bread Costco carries, but one brand is by far the most healthy and nutrient dense one at the warehouse! Bread is tricky, you really need to look at the ingredients and look for whole grains, ideally organic, and no fillers, processed oils, and other nasties. The only bread I would buy at Costco is Ezekiel sprouted bread, it's one of the healthiest breads on the market. Mad love..Bobby, Dessi, Rose, and Art! XOXO

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Are you curious about why some people can eat junk and still live a long life? Let’s talk about it.

Timestamps
0:00 My Grandfather Ate Bread, Sugar and Drank Alcohol and Lived to be 90
0:22 How genetics affect your health
2:30 Epigenetic and other health influences
3:35 Need keto consulting?

In this video, we’re going to talk about why some people have a had diet and still live a long life.

I recently had a commenter say, “My grandfather ate bread and sugar and drank alcohol and lived to be 90. How do you explain that?” This is an interesting topic that I’d like to cover in this video.

We’re all born with different genes. Some people have highly robust genes that can withstand much more than others.

Other people develop metabolic issues early in life and are not able to consume unhealthy foods without them having a tremendously negative effect on their health.

For me, it was at 28 years old that I began to feel the effects of unhealthy eating. From that point forward, I had to eat healthy to feel healthy.

Epigenetics also play an important role in how healthy your body is. Your health reserve and attitude are other pieces of the health and longevity puzzle.

In summary, yes, it is possible to eat unhealthily and live a long life. However, very few people are able to do this without experiencing serious health consequences.

Whether or not you have robust genes, your health can benefit from a healthy keto diet and intermittent fasting.

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* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.


Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.


#keto #ketodiet #weightloss


Thanks for watching. I hope this helped clear up why some people seem to live healthy and long lives without having to eat healthily. I’ll see you in the next video.

Here is exactly what to look for if you need healthier bread options.

One of the healthiest breads you can buy is Base Culture.

It's grain free, gluten free and dairy free.

And they're not using any unhealthy oils.

They opt for coconut oil which is a good one.

The nice thing is they have a few different flavors like: sourdough, original keto bread, they have a cinnamon raisin, they have a seven nut and seed bread and they have a cheese bread as well.

And then another good option I’m starting to see more in stores is Unbun.

Unbun is another great grain free, gluten free option.

They're not adding in any sugar and they're not adding in any unhealthy oils.

These are going to be much better options than something like Ezekiel bread, which I actually used to eat. The problem is that Ezekiel bread has a lot of ingredients that can really irritate the gut like wheat, wheat gluten, lentils & soy.

For more help eating healthy & burning body fat, follow the link below to get coaching from me.

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Dr. Berg talks about oatmeal on a ketogenic diet. There are two types of oatmeal, you have unrefined (steal cut) versus instant. The glycemic index of steal cut is 55 and instant oatmeal is 83, pretty high and if you add sugar to it - you raise it even higher.

If you are trying to lose weight, we recommend NOT consuming oatmeal because it could interfere with your fat burning.

Dr. Eric Berg DC Bio:
Dr. Berg, 56 years of age is a chiropractor who specializes in weight loss through nutritional and natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government and the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning, published by KB Publishing in January 2011. Dr. Berg trains chiropractors, physicians and allied healthcare practitioners in his methods, and to date he has trained over 2,500 healthcare professionals. He has been an active member of the Endocrinology Society, and has worked as a past part-time adjunct professor at Howard University.


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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.
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Do Sprouting, Culturing, Or Sourdough Reduce Carbs? | #AskWardee 095

Transcript: http://tradcookschool.com/aw095
FREE yogurt recipe: http://tradcookschool.com/freeyogurt
FREE no-knead sourdough bread recipe: http://tradcookschool.com/freebread
FREE THM Purist 1-week menu: http://tradcookschool.com/freemenu

One of the best ways to lose weight is to reduce excess sugar consumption and did you know that grains, beans, and dairy contain “sugar” as well?

Yes — they are called “carbs”. The starches in grains, beans, and dairy behave much like sugar in our bodies. In a healthy person, might not be an issue at all. Yet for others — those with gut issues, excess weight, diabetes, or hormone imbalances — it really helps to pay attention to how many of these carbs we're consuming.

For some, this means eating none of them. For others, it means scaling back or only eating them at certain times (ala Trim Healthy Mama).

**The Question: Do Sprouting, Culturing, Or Sourdough Reduce Carbs?

Mathew M. asked: I have been a member for close to a year. I have a couple of questions. I am trying to bring down my weight and at the same time improve my health and immunity (actually for all my family). One way I am trying to do it is to reduce my carb intake. When sourdough is made from spelt/einkorn or sprouted wheat, are the anti-nutrients, gluten, carbs and sugar reduced, too? Does kefir made from grass fed raw A2 milk contain carbs or sugar? Does sprouting eliminate carbs and anti-nutrients from legumes/lentils or beans?

**My Answer: It Depends…

In this case because we're talking about different methods (soaking, sprouting, or souring) and different foods (grains, beans, dairy). All of these foods have carbs. Grains and beans have starches, and dairy has lactose (milk sugar).

Soaking doesn't really reduce carbs so I'll leave it out of the rest of the discussion.

Sprouting and souring (fermenting) can reduce carbs if done long enough — because consumption of the “sugar” in these foods is part of these two processes and how it works.

**Sprouting & Souring Grains & Beans

When you sprout grains, you're taking them from their storage state (a seed) to a young plant (a seedling). During this conversion, involving warmth and water, the stored starches turn into food for the young plant. The carbs are reduced.

When souring, the fermenting organisms use the starches in the grain as their food source. The longer the souring, the more the carbs are reduced.

**How much are they reduced, though?

Souring bread changes the glycemic index from high to low. However, bread is still bread. There are still carbs in it. The carbs are lower, though! You can also make bread with sprouted grains and get a further reduction in carbs by combining the two methods!

Sprouting/souring beans is similar so I won't discuss it separately.

**What About Souring Or Culturing Dairy

Since there's no sprouting of dairy, so let's just talk souring — or culturing it. Like making kefir, yogurt, clabber, or other cheeses.

The culture that you introduce to the milk to create kefir, yogurt, or a cheese eats the milk sugar (lactose) as its food source. The longer the culture is in the milk at the ideal culturing temperature, the more it eats the sugar (and the more sour the end product becomes!).

While every culture is slightly different, we can say that a 24-hour ferment/culture of kefir or yogurt will reduce the carbs to virtually zero. When making hard cheese, you're looking at needing to age it 60 days to reduce the sugar. Additionally, some cultured dairy will continue to age and reduce sugar even in cold storage, albeit more slowly.

**The A2 issue.

This has nothing to do with the carbs, it has to do with whether or not the cow has a genetic defect that affects the casein (milk protein).

**What About Trim Healthy Mama?

What we've been talking about today works well within Trim Healthy Mama, which I combined with Traditional Foods to lose more than 30 pounds in a year.

The fermented yogurt or kefir (homemade) has no sugar when soured for 24 hours or more. When full-fat, it's an S (fat + protein). If it's skimmed (skim the cream away) then it's a Fuel Pull (just protein) and can be used in either S or E settings.

The sprouted or sourdough bread foods that have no added fat (like my FREE No-Knead Einkorn Sourdough Bread Recipe) work well eaten moderately in E (carb + protein) settings.

**Helpful Links

FREE yogurt recipe: http://tradcookschool.com/freeyogurt
FREE no-knead sourdough bread recipe: http://tradcookschool.com/freebread
FREE THM Purist 1-week menu: http://tradcookschool.com/freemenu
Is Sourdough Bread Low Glycemic? #AskWardee 035: http://traditionalcookingschoo....l.com/2016/06/29/sou
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Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey. Call 1-540-299-1556 with your questions about Keto, Intermittent Fasting or the use of Dr. Berg products. Consultants are available Monday through Friday from 8 am to 10 pm EST. Saturday & Sunday from 9 am to 6 pm EST. USA Only.

If you've been eating whole wheat bread because it's "healthier" than white bread, you need to watch this.

Timestamps
0:00 White bread and whole wheat bread
0:09 The glycemic index
0:17 Whole wheat bread vs. white bread
0:40 The problem with whole wheat bread
0:57 Gluten
1:25 Phytic acid
1:45 Ezekiel bread

In this short video, we're going to talk about whole wheat bread and white bread—which one's best?

The glycemic index is a scale that measures how fast food turns into sugar and raises your blood sugar. It turns out whole wheat bread and white bread are almost identical on the glycemic index. They are both highly glycemic and turn to sugar pretty fast. Not only that, but they can increase bad cholesterol.

Whole wheat bread is less refined, but it may have more preservatives in it. Both white bread and whole wheat bread have gluten, which can potentially cause certain health problems.

Whole wheat bread has phytic acid, which could prevent the absorption of minerals. Any nutrition in whole wheat is also likely gone by the time you eat the whole wheat bread anyway.

If you're going to eat bread, you may want to try Ezekiel bread instead of whole wheat bread or white bread. This is a sprouted bread.

Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

Follow us on FACEBOOK: fb.me/DrEricBerg

Send a Message to his team: m.me/DrEricBerg

ABOUT DR. BERG: https://bit.ly/39LCWg8

Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.

Thanks for watching! You may want to avoid eating both white bread and whole wheat bread.

Today I will teach you basics and give you some specific bread types diabetics can eat without high blood sugar while you are trying to manage your diabetes type 2 or type 1. Yes, SugarMD brings you low-carb bread types you can find in the grocery stores as well as specialty bread types like keto breads that taste good. These low-carb and keto breads will help you transition into your low-carb diabetic diet.

Links for some of the bread types we discussed:
Sola bread: https://amzn.to/3yVcoaR
Kiss my keto bread: https://amzn.to/3FfKbxu
Joseph’s lavash bread: https://amzn.to/3E5Fp4s

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For collaboration requests please email me:ask@sugarmds.com- 𝐏𝐥𝐞𝐚𝐬𝐞 𝐝𝐨 𝐧𝐨𝐭 𝐬𝐞𝐧𝐝 𝐩𝐞𝐫𝐬𝐨𝐧𝐚𝐥 𝐦𝐞𝐝𝐢𝐜𝐚𝐥 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬.

Who is Dr. Ergin? Dr. Ahmet Ergin is an endocrinologist with a particular interest and passion for diabetes care. Dr. Ergin earned his medical degree with honors at Marmara University School of Medicine in Istanbul, Turkey. Then, he completed his internal medicine residency and endocrinology fellowship at Cleveland Clinic in Cleveland, Ohio. He is a board-certified physician in Internal Medicine and Endocrinology, diabetes, and metabolism. He is also a certified diabetes education specialist.

Disclaimer: Any information on diseases and treatments available at this channel is intended for general guidance only and must never be considered a substitute for the advice provided by your doctor or other qualified healthcare professional. Always seek the advice of your physician or other qualified health care professional with questions you may have regarding your medical condition.

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Ezekiel flour is made from a mixture of grains that makes a higher protein flour with less gluten.
Get the recipe here: https://what8ate.com/recipes/ezekiel-flour-bread/

Check out our blogs for recipes and more:
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We're back at the grocery store...until we got kicked out! You guys wanted to see a bread review video, so we did a HUGE haul at the store to show you which breads you want to buy and avoid. It's actually pretty easy once you learn to read the labels, you can spot the bad ingredients like a sore thumb. Try to buy breads that are made with sprouted grains, as they are so good for you, especially compared to processed and refined wheat. Whole wheat and grains is where's it at, not enriched wheat, preservatives, and chemicals. Check down below for my favorite bread brands and what I look for when shopping for good quality breads. Mad love Bobby...Dessi...and Art! XOXO

Buy our keto cookbook: https://amzn.to/2TOHWJL

Look for breads that are:
-Made from whole grains & wheat. Whole grain meaning the bran, germ, and endosperm are used to make the bread.
-High in fiber and protein, at least 2-3 grams per slice
- Low in sugar(2 grams of less), ideally no added sugar

Look out for "enriched white flour or wheat flour", this means you’re eating bread made with refined grains that have little nutrition.

My fav gluten free breads:
Bread Seriously: Natural fermented sourdough. Taste & texture is amazing, but it's pricey: http://www.breadsrsly.com/

Canyon bakehouse: All varieties

Food for life, same company who makes Ezekiel

Happy camper's: https://www.happycampersgf.com/

Trader joe's: The ingredients are not quite as clean as the others, but I like the texture and price.

Udi's sprouted bread: Read the ingredients, not all varieties are good

My fav bread brands:
Ezekiel..anything from this company. Buy it from Trader joe's

Silver hills sprouted bakery: https://silverhillsbakery.ca/where-to-buy/

Trader joe's sprouted bread, it's almost as good as Ezekiel

Dave's killer bread

Alvarado st. bakery sprouted bread: Buy it at Trader joe's

Rudi's: Only the WHOLE grain varieties..read the label

Breads to avoid!
Trader joes crispbread: Made with rapeseed oil. Cheap oil that is highly refined and processed.

Brownberry: Refined grains & gmo-soybean oil. It's no better than white bread

Pepperfridge farms: enriched wheat flour…gmo-soybean oil..dough conditioners.

Arnold bread: gmo-soybean oil, added soy, whey. The organic one is better.

Orowheat: gmo-soybean oil, added soy, whey.

Natural oven: gmo-soybean oil..just use a better oil people!!

Plenty more to avoid, but now you know what to look for ;)

Avoid these chemical ingredients, they are DOUGH CONDITIONERS:
monoglycerides
azodicarbonamide
DATEM
diglycerides
sodium stearoyl lactylate

Hamburger Buns I like:
Ezekiel 4:9
Rudi’s
Silver hills
Canyon ranch Gluten free
Trader joes Gluten Free: Has the best texture, very similar to regular buns, price is right, but ingredients not as clean as others.

Breads I don't love, but if you have limited options:
Koepplongers
Best grains

Keto bread brands:
FlavCity keto fat bread recipe: https://www.flavcity.com/low-carb-keto-bread/

Base culture: https://amzn.to/2Jgbv4m

ThinSlim zero carb bread: https://amzn.to/2Jgm1bz

Avoid SoLo & SOLA keto bread. They use gmo-canola any soybean oil.

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For more info: https://draxe.com/sprouted-grain-bread/?utm_campaign=Youtube-Oct-2014&utm_medium=social&utm_source=youtube&utm_term=sproutedgrains

In today’s video, we will be discussing the subject of sprouted grains and if they are really healthy. I’ll cut right to the chase. My answer is: sometimes and in moderation.

There are three reasons sprouted grains are better than regular grains:
1. Phytic acid is in regular grains, which is an enzyme inhibitor. (If you soak the grains, the sprouted grains unlock the nutrients that your body can absorb.)
2. Gluten in protein becomes more digestible.
3. Regular grains are high in carbohydrates, specifically a type of carbohydrate called amylopectin. Amylopectin affects blood sugar levels and can increase your risk of diabetes.

Overall, sprouted grains are the better option, but it’s still not perfect or what I would consider a healing food. If you’re struggling with an autoimmune disease, removing grains for a while would allow your body to heal. In general, if you can limit your intake of grains to just a couple of times of week, in moderation, you will be consuming a healthy diet.

*This content is strictly the opinion of Dr. Josh Axe, and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Axe nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

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In contrast to most commercial breads - which consist primarily of refined wheat or pulverized whole wheat, plus added sugar - Ezekiel bread is made of several different types of grains and legumes, and no added sugar.

But the biggest benefit of Ezekiel bread is not just its blend of ingredients, but rather that its ingredients are sprouted first.

Sprouting, which is soaking the grains in water and allowing them to germinate, causes a number of biochemical reactions in the grain.

This has two huge benefits: It increases the amount of healthy nutrients, and reduces the amount of harmful anti-nutrients in the grain.

STUDIES: http://www.ncbi.nlm.nih.gov/pubmed/17497874, http://www.ncbi.nlm.nih.gov/pubmed/11474896

Studies show that sprouting wheat may lead to significant increases in soluble fiber, folate, Vitamin C, Vitamin E and Beta-Carotene.

STUDY: http://www.ncbi.nlm.nih.gov/pubmed/2692609

Sprouting also partially breaks down the starch, which leaves sprouted grains with slightly less carbohydrate.

Sprouting grains can also increase their content of the amino acid lysine, which is a building block of protein. Combined with the addition of legumes, this increases the protein quality of Ezekiel bread somewhat.

Sprouted grains also have lower amounts of anti-nutrients, which are substances that inhibit the absorption of certain beneficial nutrients.

Phytic Acid is a substance found in grains and many other foods. It can bind minerals like Zinc, Calcium, Magnesium and Iron and prevent them from being absorbed.

Enzyme inhibitors are present in seeds, which protect them from spontaneously germinating but may also make the nutrients in them harder to access. Sprouting inactivates some of them.

Sprouting also reduces the amount of gluten in the grain, a protein that many people are sensitive to.

I should point out that it still contains gluten though, so Ezekiel bread is out of the question for people with celiac disease or strong gluten sensitivity.

So there you have it, if you’re not on a carb restricted diet and not gluten sensitive, then Ezekiel bread can be a healthier choice to commercial bread.

But remember at the end of the day, Ezekiel bread is still bread. For optimal nutrition, you may be better to cut down on bread and other processed foods altogether.

Further reading: https://authoritynutrition.com/ezekiel-bread/

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Studies mentioned in video:

Study 1: http://www.ncbi.nlm.nih.gov/pubmed/17497874
Study 2: http://www.ncbi.nlm.nih.gov/pubmed/11474896
Study 3: http://www.ncbi.nlm.nih.gov/pubmed/2692609

Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world!
You can find this recipe and other recipes here:
https://www.drberg.com/blog/th....e-healthiest-bread-i

Timestamps
0:00 Keto-friendly bread
0:28 How to make keto bread
10:16 Tasting the low carb bread

INGREDIENTS:

DRY INGREDIENTS:
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder

WET INGREDIENTS:
1 ¼ cup filtered water
2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg

DIRECTION:
In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.

Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.

Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.

Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.

Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.

Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.

Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.

Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.

Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.

In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly. 

We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good. 

Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy!

Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.

* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.

Dr. Eric Berg DC Bio:
Dr. Berg, 56 years of age is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of The New Body Type Guide and other books published by KB Publishing. He has taught students nutrition as an adjunct professor at Howard University. He no longer practices, but focuses on health education through social media.

Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!

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4 Shocking "Health Foods" that are Bad for You - Thomas DeLauer



Agave

The agave plant is native to the southern US, Latin America and South America.

The sweetener commonly sold as agave nectar would be more accurately labeled as agave syrup

The plant is first cut and pressed to extract the sugary sap

When processed into a syrup, the fructans are extracted and broken down into fructose by exposing the sap to heat and/or enzymes

This process - which is similar to how other sweeteners like high-fructose corn syrup are made - destroys all of the health-promoting properties of the agave plant

Use

Agave nectar has a very low GI because almost all of the sugar in it is fructose (about 85% fructose) - it has very little glucose, at least when compared to regular sugar

This is why high-fructose sweeteners are often marketed as "healthy" or "diabetic-friendly"

Unlike glucose, fructose does not raise blood sugar or insulin levels in the short term

The harmful effects of agave - and sugar in general - have very little to do with the glycemic index but everything to do with the large amounts of fructose - and agave nectar is very high in fructose

Basically, it’s just highly concentrated fructose

Downsides

When excess fructose is metabolized, it turns into free fatty acids and triglycerides, which get stored as fat

Fatty acids accumulate as fat droplets in your liver and skeletal muscle tissues, causing insulin resistance and non-alcoholic fatty liver disease

(Some) Salad Dressings

Ex: Bolthouse Farms Cilantro Avocado Yogurt Dressing

Per Serving:
Calories 40
Total Fat 3.5g
Total Carbohydrate 1g
Dietary Fiber 0g
0%
Sugars 1g
Protein 1g

Ingredients:

Carrageenan
Soybean Oil
Whey Protein Concentrate
Fruit Juice Concentrate

Carrageenan

Carrageenan is not digestible and has no nutritional value - it is often used because it thickens and emulsifies products

Soybean Oil

Vegetable oils contain very high levels of polyunsaturated fats (PUFAs) - omega 3’s support cellular membranes and keep them flexible whereas omega 6’s contain pro-inflammatory eicosanoids that are important chemicals in the immune system, but when too many of them are produced, they can increase inflammation

Monounsaturated are relatively stable in comparison to polyunsaturated fats. “Mono,” meaning one, indicates that there is one place for a free radical to enter.

Additional

Study from Journal of Food Lipids found that in soybean and canola oils found on store shelves in the U.S., about 0.56% to 4.2% of the fatty acids in them were toxic trans fats

Many vegetable oils contain BHA and BHT (Butylated Hydroxyanisole and Butylated Hydroxytoluene).

Juice Concentrates

Juice from concentrate has most of its water removed through filtration, extraction and evaporation processes. Evaporation involves heating the juice to high temperatures and extraction involves adding some chemicals to get a more condensed product

Packaged Egg Whites

Egg Yolks contain:

Less protein:

2.7 grams vs. 3.6 grams.
99% of an egg’s fat
All the cholesterol: 210 milligrams.
All the saturated fat: 1.6 grams.
All of an egg’s vitamin A: 245 International Units (IU)
All of an egg’s vitamin E: 0.684 milligrams.
All of an egg’s vitamin D: 18.3 IU
All of an egg’s vitamin K: 119 IU
All of an egg’s healthy fats: 94 milligrams.
All of an egg’s carotenoids: 21 micrograms.

Eggs contain a variety of bioactive proteins in the white fraction, including ovalbumin, ovotransferrin, ovomucin, lysozyme, and avidin

These proteins possess antibacterial and immunoprotective properties, yet are also capable of inducing unfavorable pro-inflammatory responses in individuals allergic to egg proteins

Eggs are also one of the top food allergies in the United States largely due to albumin

Albumin is a protein found in egg whites that often triggers an allergic response in the body that includes symptoms such as itchy and watery eyes, hives, rashes, redness and swelling of the skin, stomach cramps, diarrhea, constipation, vomiting, and even coughing and asthma

Ezekiel Bread

It is also made from organic, sprouted whole grains. The sprouting process changes the nutrient composition of the grains significantly.

In contrast to most commercial breads, which consist primarily of refined wheat or pulverized whole wheat, Ezekiel bread contains several different types of grains and legumes:

4 types of cereal grains: wheat, millet, barley and spelt

2 types of legumes: soybeans and lentils

Ezekiel bread is not gluten-free because it’s typically made using sprouted ancient wheat grains, barley and rye, all of which contain the gluten - and gliadin