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The BEST And WORST Types Of BREAD For Your Health REVEALED | Dr. Steven Gundry

The BEST And WORST Types Of BREAD For Your Health REVEALED | Dr. Steven Gundry



Are you eating healthy bread? If so, this video is a must-watch before you take another bite of those seemingly innocent slices. Bread might be a staple, but not all loaves are created equal. In fact, some types of bread are downright terrible for your health, and here's why you should steer clear of them.

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You've probably heard about the "health benefits" of sprouted breads like Ezekiel bread and Dave's Killer Bread, but what they're not telling you is that sprouts actually INCREASE lectins. Lectins are incredibly inflammatory and wreak havoc on your gut. In this video, I'll explain the shocking truth behind sprouted breads and share a patient story that will leave you stunned. Don't miss out on this one!
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Thank you so much for being here. God bless and stay healthy.💚
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Not only do most breads have letin and the most famous lectin in bread is gluten most breads are just basically pure refined carbohydrates now one of the really sad things is that most of us know sugar is really bad for us and sugar is a combination of two

Uh sugars glucose and fructose fructose is the fruit sugar and so sucrose which is table sugar uh which we think of as sugar is a combination of those two sugars that are bound together when we take a starch we'll use wheat for an example and we process it into a fine

Powder that starch is unfortunately easier to digest and appear in your bloodstream than breaking down straight table sugar so many of you know that the glycemic index table 100 which is basically the worst was based on White Bread because it is basically instant sugar and sucrose table sugar sits around 75 just

As a comparison now why is that important because most bread has about four teaspoons of sugar per slice so that every time you have that healthy sandwich you're eating the equivalent of eight tpoon of sugar and I can guarantee you that most of you would probably

Rather pour 8 teaspoons of sugar on your palm and lick it up to get that much sweet taste now having said that there are some types of breads that are worse than others number one topping The Hit List and I do mean hit list for your health are sprouted breads like Dave's

Killer Bread or Ezekiel Bread why it turns out that sprouting of any grain increases the lectin content now why is that remember lectin are the plant defense system against being eaten personally or against having the seed eaten which is the baby of the mother plant as the seed Sprouts that is it the

Most vulnerable and so the lectin content in the Sprout actually dramatically increases so that's the last thing you want to eat if you're trying to uh reduce lectin content in fact uh I've told this story I've written about this story in one of my books and I'll just briefly mention it

Again we had a woman with rheumatoid arthritis Who U wanted to get off her biologic medications which we did her rheumatoid arthritis markers uh became normal her arthritis disappeared in her hands uh as you know I see my patients every 3 to 6 months and when I saw her

About 6 months later I noticed that her rheumatoid arthritis markers were again positive after being negative and she related that her arthritis she could feel and you could see it in her hands so immediately we went to her food list and I said well you know what the heck

You know you've added something she said no I haven't changed a thing I said you've added something and she said oh yeah uh I've added a new bread which is really healthy it's Dave's Killer Bread and I said oh my gosh you know that's one of the worst things you can do get

Rid of that I'll see you back in three months we're re we're going to recheck sure enough getting rid of Dave's Killer Bread her rheumatoid arthritis markers became normal again and lo and behold the arthritis in her finger subsided all because she got rid of a healthy lectin

Containing food so perfectly welln named if you want a Killer Bread uh you get the message number two whole grain breads now here's the problem wheat Ryan barley and to some extent oats and rice have a lectin called wheat germ glutenin in The Germ Now The Germ is kind of

Where the new little baby is living and that's on the outside of the Grain and we germal glutin is extremely well known as one of the most mischievous lectin ever discovered why two reasons we germ glutenin is so tiny that it can be absorbed through the wall

Of the gut without the presence of leaky gut on the other hand gluten is a very large eltin and gluten cannot be absorbed without leaky gut now interestingly as you know gluten causes leaky gut which then allows gluten to be absorbed but back to wga it can be absorbed without leaking

Gut now here's the problem wga is looking for sugar molecules to attach to and these sugar molecules are present in the lining of our blood vessels called the glycocalix they're present in the lining of our bloodb brain barrier they're present in the lining of our joints and they're present in the

Myin sheath that protects our nerves and wga is a for orign protein so it is a splinter so when it sticks to the lining of our blood vessels or the lining of our blood vein barrier or the lining of our joints our immune system attacks it as a foreign protein and there's very

Good evidence and I show it again in the upcoming book gut check that wga from whole grains is one one of the leading causes of heart disease leaky brain and dementia arthritis and even Ms and for 10,000 years Millers have been trying trying to remove wga wheat germ gluten from grains

To eliminate this problem the other thing that I showed in the plant Paradox is that wga can actually attach to insulin receptors on fat cells and turn insulin receptors on and can actually contribute to Fat accumulation so whole grain goodness for goodness sake stay away from whole grain now number three ancient grain

Breads there are a number of grains that are quote ancient a number of which actually have gluten so camut aorn finina these are old names for cousins of Wheat and remember barley and Rye contain gluten almost all oats have a molecule that cross reacts with gluc

So that even if you see gluten-free oats which is an oxymoron in my opinion please stay away from Whole oats also as you know consumer reports and the environmental working group have discovered large amounts of weed killers including glyphosate on almost all American oat products some of these weed

Killers are banned but they still are present in our products so same thing goes with buckwheat years ago when I was first coming up with this program I was really excited that buckwheat might be a safe grain but sadly buckwheat amethyst quinoa all have major lectin and so none of these are

Safe foods despite what you think about an ancient grain now I don't have a do in this fight I think buckwheat is great I think so and noodles are wonderful do I think bread is one of the most addictive Foods there is absolutely true I have nothing against these things except they are

Major contributors to our illness and let's not forget ever since grains were introduced to our diet 10,000 years ago we had dramatic decre increase in our health and even in our height We Shrunk about a foot in 2,000 years after grains were introduced so let's beware of these now

Are there safe regular breads out there well the safest if there is such a thing is non whole wheat white bread but more in particular sour dough bread I'm not telling you to have white bread and sour dough bread let's not be confused but they are better of a bad

Situation but they're still not ideal when I say opt for sourdough bread we know that fermentation actually breaks down lectins as a part of fermentation traditionally all breads were made by fermentation the dough Rose from yeast eating the sugars in bread producing gases that Rose the bread and gluten

Happens to be a marvelously stretchy compound and gluten can trap air bubbles and that's how things Rose modern commercial bread even modern sourdough bread doesn't use fermentation to raise the bread we use artificial ways of raising the bread using transglutaminase and get me started on that so if you get

Commercial white bread or commercial sourdough bread the odds are you're not getting fermented bread even if you started with a sourdough starter find a bread maker that actually uses classic Artisan fermentation techniques and you'll be much safer but it's a variation on the theme also most wheat in the United States is

Contaminated with glyphosate and so even if you're using these techniques even if you're using fermentation the glyphosate in our breads are enough to cause unto damage to the wall of your gut now one more tip if you are going to get bread and you are going to buy our

AR sourdough bread let me share with you a tip I learned in England when I was studying there years ago many of you know that the English have sered toast for breakfast and they serve toast on toast holders and they're little racks that they put the toast and the toast

Dries out and cools now you think that's a really stupid idea because it's hard to spread the butter and that's true but why do they do this well there's actually method to their Madness whenever we have these starches we want to try to make them resistant to being

Digesting and it just so happens that toasting bread actually increases the resistant starch but get this just like rice and other starches if you cook it and then cool it you get even more resistant starch so the clever English cool their toasted bread making it less

Likely to become sugar in your blood so if you got to have your bread toast it and then cool it and you'll be better off let's make this clear I do not recommend eating these Foods it's not going to do your gut any favor it's not

Going to do your arthritis any favor and it's not going to contribute to healthy weight management but I sympathize these things are really hard to give up uh my wife loves bread and she realized after me hounding or enough that this was probably not a good practice so we had a

Breaker of that and she had to use a mantra of I am a person who doesn't eat bread and the other thing that we found and I counsel all my patients I just did this weekend please please please when you go to a restaurant tell them not to

Bring the bread if they arrive with the bread help them take it away why because if it's there you're going to eat it you won't be able to help yourself if it's not there you can't eat it it's one of the simplest things you can do and even

That takes some effort now just remember there is no human need for bread we did perfectly fine for millions of years without it it's in every culture in the world because let's face it it's tasty and it's coste effective and you'll see that there were other reasons that bread

Might have been introduced but that's enough for today now I put together a list in my books of plant of paradox approved bread Alternatives some of which are commercially available bread seriously has several breads that are plant Paradox compliance I make a gundry MD bread mix I make a sourdough bread

Mix a Rise Bakery makes baguett and white sliced L Uprising foods have approved breads there are great bread recipes like my sturdy sandwich bread in my plant Paradox family cookbook uh Claudia kii's cookbooks and blogs and lectin-free gourmet's blog all have really good bread recipes that are plant Paradox compliant a disclaimer just

Remember that patients and you and me can overdo safe breads I have many well-meaning patients who hear me that okay these breads are safe they are lectin free that doesn't mean they are carbohydrate and sugarfree that doesn't mean that they will not raise your insulin level that does not mean they

Will not raise your triglyceride levels even though these recommended foods are lectin-free I'd prefer that you have none even these lectin-free flowers once you grind them into a fine powder they become mischievous in terms of your blood sugar however if you want to have the best possible results look

For breads or recipes with psyllium husk fiber like my sturdy bread recipe has for some redeeming health benefits pelium husk feeds friendly bacteria so you can have your cake and eat it too

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