Скачать или смотреть Never Eat Regular Bread Again: Switch to This Ancient Alternative

Traditional sourdough fermentation transforms grains from gut-wrecking anti-nutrient bombs into nourishing, digestible foods.

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----------------------------------------Show Notes-------------------------------------

0:00 Intro
0:59 – Historical role of grains in the human diet; wild grains vs. agricultural grains
1:45 – The history of sourdough fermentation and the difference from modern yeasted breads
2:52 – Why industrial bread production skips proper fermentation
3:25 – Modern mass bread vs. traditional sourdough; Wonder Bread vs. slow fermentation
4:04 – How sourdough lowers glycemic index and impacts glucose response
4:48 – Continuous glucose monitor experience with sourdough vs. acai bowl
5:09 – Sponsored segment: Maui Nui Venison nutrient-dense meat
6:29 – Why grains have so many antinutrients; how seeds evolved to resist digestion
8:03 – Comparing eggs and grains: protective structures and nutrient preservation
9:25 – 38,000-year-old seeds still viable — seed dormancy explained
9:53 – How grains “let down their defenses” for sprouting; the role of fermentation
10:47 – Microbial fermentation and how sourdough detoxifies grains
11:00 – The role of phytase enzyme in breaking down gluten
12:08 – pH levels needed to activate enzymes that break gluten apart
12:26 – Other fermentation benefits: predigestion and increased nutrient access
12:47 – Nutrients in grains: zinc, folate, iron, B vitamins, and their bioavailability
13:41 – Why eating unfermented grains can harm nutrient absorption
14:16 – A story about customer expectations: 100% whole grain vs. 100% white flour
15:38 – Why sourdough fermentation addresses most concerns about grains
16:24 – Fermentation traditions across cultures: wheat, rice, beans, legumes
16:56 – What grains and flours Dr. Schindler recommends
17:56 – Challenges with rye and tips to work with it
18:31 – Downsides of almond flour and other gluten-free flours
19:07 – Alternative gluten-free flours and their fermentation process
19:56 – Feeding a gluten-free mother culture with rice flour
20:23 – Gluten-sensitive customers who tolerate fermented wheat
21:01 – Is gluten fear overhyped? Addressing misperceptions
21:55 – Fake sourdough labeling in the US — how to spot true fermentation
22:09 – Questions to ask your local baker to verify real sourdough
23:03 – The problem with refrigerating dough before sufficient fermentation
23:43 – Why some sourdough bakers still add yeast and what to watch for
24:04 – Labeling tricks with acids to fake sourdough taste
24:50 – Real sourdough ingredient checklist
25:07 – Gut microbiome question: is bacterial DNA preserved in baked bread?
25:27 – Local bacterial fingerprints in sourdough — identifying the baker’s microbiome
26:36 – Connecting with your food and the power of home cooking
26:58 – Where to find Dr. Bill Schindler online
27:09 – Modern Stone Age Kitchen location and final thanks