All you need to Learn About Ancient Grains


What are ancient grains?

Video taken from the channel: Living Better


Whole grain: What you need to know

Video taken from the channel: European Food Information Council


The “Ancient” Grains: Emmer, Einkorn and Spelt Webinar

Video taken from the channel: eOrganic


Top 6 Gluten-Free Ancient Grains for Modern Times

Video taken from the channel: SuperfoodEvolution


The Truth About Ancient Grains | WebMD

Video taken from the channel: WebMD


Are Ancient Grains Healthier?

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Are Ancient Grains Really Better For You?

Video taken from the channel: SciShow

Everything You Need to Know About Ancient Grains. You don’t have to love quinoa to love ancient grains, because from amaranth to sorghum, there are lots to choose from. Many are gluten-free, providing great alternatives for people with wheat sensitivity. An ancient grain that was commonly eaten in medieval times, spelt berries (or the whole grains) are an excellent replacement for rice or pasta, as a hot cereal alternative and the flour is lovely in muffins, waffles, pancakes and breads.

Wheat berries are the entire kernel of wheat, including the bran, endosperm and germ. Drago.Filippo Drago is the “Sicilian guru of the ancient grains” preserved in the museum of Caltagirone, Catania; they are kept alive and marketed by the firm Molini del Ponte. Einkorn.This term comprises both the cultivated crop and the equivalent wild species (single grain or small grain) of this ancient cereal, which was grown in eastern areas of the Mediterranean starting from 3,000 BC. Thousands of years ago whole grains and seeds were a vital part of the food supply in ancient cultures. The ancient grains buckwheat and millet are native to Asia, quinoa, amaranth, and chia seeds are from South America, and flaxseed, bulgur, farro and kamut are from Ancient Egypt.

Ancient grains are certainly more nutritious than refined grain products (like white flour or refined crackers). But healthy whole grains need not be exotic. Common foods like brown rice, whole grain pasta, oatmeal, popcorn, and whole wheat bread offer the same whole grain. Known as the “harvested seeds of grasses”, humans have been consuming grains for thousands of years.

From maize (corn) originating in Mexico, to rice in Asia, to wheat in the Middle East, grains are diet staples in most cultures. In fact, these three account for 51% of the calories consumed globally. Everything you need to know about fonio | Wise Living Magazine Say hello to fonio – the ancient grain that we’ll all be eating in 2020. Tasty and gluten-free, fonio is rich in iron, zinc, vitamin B and amino acids. Grains are seeds and fruits of cereal grasses, often referred to as “kernels.” Grains are efficient at transforming sunlight, fertilizer, water, and air into macronutrients.

The final product is a durable seed, which can be stored for long periods. Because grains evolved to last from season to season, we can’t digest them raw. Try oats, buckwheat, brown rice,and quinoa, amaranth, teff, wild rice, quinoa or millet. They’re all whole grains that are gluten free.

For oats, especially, check the label to ensure the grains have not been cross-contaminated during processing. For added flavor, cook grains in stock instead of water. Place the grain in a glass bowl or jar and cover with filtered warm water. For every 1 cup of liquid you’ll need 1 tbsp of acid medium.

You can use apple cider vinegar or fresh lemon juice. Most grains need to be soaked for 12-24 hours however buckwheat, brown rice and millet have a lower phytic acid level and only need about 8 hours.

List of related literature:

Though some writers on nutrition believe that grains have been used by man too short a time for him to be adapted to them 21 other authors disagree.22 Actually, the history of grains is the history of civilization, and it was largely, the storable, compact grain that made towns and cities feasible.

“Diet & Nutrition: A Holistic Approach” by Rudolph Ballentine
from Diet & Nutrition: A Holistic Approach
by Rudolph Ballentine
Himalayan International Institute, 1978

Grains have been the mainstay of the human diet for only 6,000 or 7,000 years, and thus the Taoist sages of ancient China recognized them as relative newcomers with deleterious effects on health and longevity.

“The Tao of Health, Sex, and Longevity: A Modern Practical Guide to the Ancient Way” by Daniel Reid
from The Tao of Health, Sex, and Longevity: A Modern Practical Guide to the Ancient Way
by Daniel Reid
Atria Books, 1989

Get to know ancient grains.

“Feeding You Lies: How to Unravel the Food Industry's Playbook and Reclaim Your Health” by Vani Hari
from Feeding You Lies: How to Unravel the Food Industry’s Playbook and Reclaim Your Health
by Vani Hari
Hay House, 2019

Archeologists have found traces of cereal grasses—corn, wheat, barley, oats, rice—around the remains of Stone Age dwellings.

“Crabgrass Frontier: The Suburbanization of the United States” by Kenneth T. Jackson
from Crabgrass Frontier: The Suburbanization of the United States
by Kenneth T. Jackson
Oxford University Press, USA, 1987

The best way to stay abreast of new information on grains is to use the search engine of your choice on the Internet.

“Small-Scale Grain Raising: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains for Home Gardeners and Local Farmers, 2nd Edition” by Gene Logsdon, Jerry O'Brien
from Small-Scale Grain Raising: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains for Home Gardeners and Local Farmers, 2nd Edition
by Gene Logsdon, Jerry O’Brien
Chelsea Green Publishing, 2009

Both emmer and durum wheat have been found in Egyptian tombs of the first dynasty, thus indicating cultivation along the Nile at least 6,000 years ago.

“Chemistry and Technology of Cereals as Food and Feed” by Samuel A. Matz
from Chemistry and Technology of Cereals as Food and Feed
by Samuel A. Matz
Springer US, 1991

Archaeologists once thought that Indus farmers were restricted to a few grains like wheat and barley.

“Why Did the Chicken Cross the World?: The Epic Saga of the Bird that Powers Civilization” by Andrew Lawler
from Why Did the Chicken Cross the World?: The Epic Saga of the Bird that Powers Civilization
by Andrew Lawler
Atria Books, 2016

Grains were so significant to Egyptians that they were given as offerings to the gods and even left next to mummies to be eaten in the afterlife.

“The Perfect 10 Diet: 10 Key Hormones That Hold the Secret to Losing Weight and Feeling Great-Fast!” by Michael Aziz
from The Perfect 10 Diet: 10 Key Hormones That Hold the Secret to Losing Weight and Feeling Great-Fast!
by Michael Aziz
Sourcebooks, 2011

Many whole grains are ancient grains, which means they have been used since antiquity.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Besides, one must note one difference from antiquity: the propor­tions of barley and wheat are reversed.

“The Making of the Ancient Greek Economy: Institutions, Markets, and Growth in the City-States” by Alain Bresson, Steven Rendall
from The Making of the Ancient Greek Economy: Institutions, Markets, and Growth in the City-States
by Alain Bresson, Steven Rendall
Princeton University Press, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • my mom and i want to use hulled wheat BECAUSE it has less gluten. she has a gluten intolerance which has unfortunately been in my family for 4 generations….

  • I know this is an old video, but I am very disappointed. This video didn’t discuss the topic in the name of the video at all. It would have been an interesting topic. This video mostly discussed the yield rates of these grains. It’s fine, but it should have been named differently. Yes, modern wheat is so popular because it is easier to process and produces more grain. Also, it has more gluten in it. However, it is highly misleading to say that the protein is of a higher quality because of this, in a video that was supposed to be about nutrition. The reason why gluten is so great is because it traps the air bubbles in a dough making it rise more. Also the dough is easier to work with. This has nothing to do with nutrition, but it is great for baking. What a video with this title should have discussed is at least micronutrients and also FODMAPs. While all of those grains are good for most people, there are some people who can’t eat modern wheat but can eat spelt for example (because of gut problems, irritable bowel syndrome for example) and of course also people who can’t eat any of those grains because of celiacs disease.

  • Sorry but I didn’t not pick up anything here. I came here to find out if what I bought it’s better. Rather I got nothing but a whole new grammar. ��‍♂️��‍♂️

  • Some of the reasons for deteriorating health in many populations, are the consumption of grains! They contain PHYTATES and gluten. Phytates will bind to very important nutrients and make it indigestible for your body! Gluten will harm your intestines and slowly but surely prevent you from utilizing much of the nutrients in food. By fermenting your grains, it will be better, although no grains are the best option.

  • LOVE this! I get so many questions as practitioner from those who are suffering from metabolic syndrome, T2DM, or pre-diabetes, and they almost always ask me if they should give up carbs. The answer is always the same: it’s what carbs you consume, not the carbohydrates in general… I’m so happy someone like Dr. Greger is out there dispelling that myth everyday.

  • GREAT one!! I have a mill and a pantry with Kamut, Einkorn, Khorasan, and a bunch of other wheats like a Spring Red called Yecora Rojo.

  • Greetings from Germany Dr Greger, First of all, I love your book and Cookbook. I always get a kick out of watching your videos. Here in Germany we eat alot of Spelt ‘Dinkel’. As per medicine from the middle ages ‘Hildegard von Bingen’ she was an amazing woman! Please research her. Spelt is highest in protein, vitamins and has very little gluten. I have been using it for years and love it. Here we have spelt bread at every bakerie, noodles, you can eat it like rice, thicken soups, and best of all, I make cookies with it. Thank you for all your hard work, so I don’t have to. ��

  • Eating too much bread made with modern wheat makes me bloated and gassy. Rye, oat, and spelt breads don’t. Not a difficult choice for me. Also, I do genuinely love a slice of warm rye toast with gobs of melted butter. It doesn’t get soggy the way regular sandwich bread does.

  • This video was terrible. You didn’t cover anything in depth, spoke misinformation and clearly had an agenda. Less gluten = lower quality? Gluten = energy?? What? What about nutrient composition? What about the chromosomes in modern wheat versus einkorn, and the effects of hybridization? SciShow is such a hit and miss channel.

  • What about flavor? That’s one reason for growing specialty wheat, especially for artisan and home bakers. Commodity wheat may perform well in industrial baking at the sacrifice of good taste.

  • Also not every scientist is created equally. Disliked the video. This twat only brags about how hybrid wheat has more gluten and is easier to produce (read cheaper) ignoring every other aspect why people actually desire other wheat varieties. Not a word about how for example spelt has much more intense and lovely taste, how its gluten is much better digestable (some people with intolerances actually can consume spelt), how it’s better for the soil and enviroment, long term health benefits, nutrient structure and complexity, etc. Same for eincorn,…
    How this video has this like ratio goes beyond me. Do people really care about real science or did most science went through this badly taken popularization? Same for IFLS. People participating in these projects would probably never do a discussion, because they would got owned by someone who really deeply understands issues like these.

  • Less Gluten = Lower Quality, Here is the catch..
    Gluten is part of wheat that human body don’t digest, and is also responsible for whole range of dieseses including diabetes and liver diseases.

  • 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.

  • They are the ORIGINAL design, the way God designed it and it is significantly different and healthier for humans. Modern wheat is better for profit, not for human health. People can actually digest ancient grains unlike the modern crap, oops pardon, crop.

  • Wait, so they didn’t give the older grains as much nitrogen as the newer ones? Nitrogen in the soil is very important for wheat yields (and other grains). Studies have consistently shown this. That’s why some people grow soybeans in between their wheat or corn harvests the soybeans fix nitrogen from the air so that other plants can access it in the soil. That’s a biased study. You’re not supposed to change multiple variables at once without a control group for each one.

  • While I see your points, I wish you had compared more than just protein content. I think mineral content would have been interesting. I also think comparing highly refined white wheat flour to flours milled from grains than can not so easily be removed from the chaff could produce a much healthier fiber content.

  • The one question they never considered though is how does the hybridized wheat effect our health. It is the cause of many diseases, weight gain, and problems today. That and refined sugars.

  • That’s pretty stupid. Modern wheat is destructive on our bodies. It gets digested super fast spiking our blood sugar in turn, getting stored as fat. As if that’s not enough, it contains a protein called gliadin that has a list of harmful effects on the body including stimulating your appetite. So in short, fattens you up, makes you wana eat more. If you’re wondering why wheat makes an appearance in foods that have nothing to do with wheat, now you got a better idea.
    Oh and for the dickhead that wants to argue, it causes your intestines to be inflammed, and other regions of your body too. To some, it also causes brain fog.

  • This new format is nice but I’ve noticed that every video had really jarring cuts/edits (maybe I’m spoiled by other channels?)

    Dr. Greger probably hates doing more than one take and the editors are probably doing their best, but I never noticed this in the previous format. Just thought I’d point it out.

  • I have a mild wheat allergy. It causes my sinuses to swell a bit if I eat any products derived from wheat. The type of wheat doesn’t matter. That’s why I just eat marshmallows!:D

  • I do enjoy the taste and nutritional values of ancient grains. Thank you, Dr. For pointing out the health benefits. Wait, Eating plastic is not an ancient grains.haha nice laughter at the end..

  • It’s too bad you didn’t take your science to the second level and talk about the allergies and other disorders that come from modern wheat. Also Mr. Science, the chemical make up of the different wheats such as double the chromosomes from ancient varieties and postuations on the human effects. BTW, nutrition is not based solely on protein of gluten, but mineral content as well. But I’m sure you would want to do a follow up video, as wheat and gluten play a big part in human health… and don’t forget the GMO and glycol phosphate perspective… seriously a BIG topic.

  • “””ancient””” grains. In germany we literally have shelves full of diffrent kinds of grains in supermarkets including spelt. millet etc. We cook them just like rice.

  • Modern wheat requires copious amounts of fossil-fuel fertilizer to make up for its shorter stature. I love the North American revival of grains from the 1800s and earlier, such as Turkey Red from the American midwest, Sonora White from the West and Northern Mexico, Red Fife from Canada. These all grow tall, crowding out weeds and supplying more nutrition to the resulting seed without needing as much artificial fertilizer. The only downside is yield per acre, which means the grains cost more.

  • Recently purchased Emmer Wheat flour to make chapati (Indian Bread). Was blown over by the flavour. Compared to it, regular wheat flour chapati is tasteless. Emmer is 4 times more expensive, but plan to stick to it purely from a ‘taste’ perspective. It is that good.

  • Extremely superficial video doesn’t really answer the question it poses in its own title. Are the ancient grains better for ME, as opposed to farmers and their yields and bakers and what i assume are their leavening needs? The term “protein quality” appears to be used spuriously and doesn’t really provide an answer.

  • “Maybe it’s worth looking into developing these ancient grains?” No thanks. Or should I say, “Hands off!” Lack of “development,” as you put it, is the very reason we’re willing to pay more to consume an ancient grain. Modern, does not necessarily mean better.

    But, it’s a “science” channel, what else can be expected, but a watered down, biased report that favors man’s manipulation, aka hybridization, & calls it, “better for you.”

  • 0:56 “well need to develop the older types of wheat”

    Sometimes I wonder if people ever stop to think before speaking. Its precisely all the development that people dont want.

  • Yep. I have bad IBS & I can’t even stomach one slice of white bread. I can’t eat one sandwich made from any other type of modern wheat, but I can happily eat kamut bread. That sells out quick though so sometimes I get spelt & I can eat a couple slices of that too. I don’t need anything more to show me what’s “better” than the pain I’m in or not in. But this was good to back up what I thought!

  • Just wondering. Why is a high-protein content considered the basis for a better quality wheat? What are the markers for determining when a protein is of a higher quality? What about other considerations such as the long term effect of growing a genetically manipulated plant such as modern wheat, often patented by large corporations that want their piece of the pie? What about the amount of water the soil requires to grow modern wheat verses ancient wheat?

    These are just some questions that I have. Not sure if you have the answers but maybe they are worth pondering.

  • 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…..

  • From what I recall of the stats on the package, most ancient grains are both lower in fat and in gluten, which might help expain some of these findings.

  • I have done a lot of research regarding the nutrition in wheat. Focusing on gluten, the burst of energy is a reaction similar to drugs like ritalin or speed. It isn’t that you’re body gets energy from the gluten. It is not like a nicotine buz from smoking cigarettes.

  • So many benefits of Einkorn wheat over modern day hybridized wheat. Those with gluten sensitivity can actually consume Einkorn which contains 14 chromosomes vs modern day wheat which contains 42. The modern day wheat has been linked to so many modern day diseases. Einkorn has been documented growing on earth for 100’s of thousands of years.

  • For those wondering why it’s because hybridization increases lectin content. So while it makes them easier to grow and yield more product, it’s because they have more poisons that damage the gut and sometimes other vital organs too.

  • I hate bread. Well no, I don’t want to be labeled a foodcist and get accused of hate crimes by “the woke” vegans. I strongly dislike bread.

  • “Bring them back on a larger scale” after modifying them further and winding up right back in the same place as we are today. This video is sound, but misses the point of why so many people are seeking out these grains in the first place. Figuring out how to better commodify them is the last thing we need.

  • Rye is the healthiest grain I know of in terms of mineral content. Oats for protein. Bulgur for fiber. Black rice for antioxidants. Well that’s excluding broadleaves and legumes.

  • The major wheat producers of the world have modified it for one reason only: to make it more shelf-stable.  They don’t give two shits about the nutritional value to actual human beings, they just care about the bottom line of their corporations.

  • Einkorn wheat is more nutritious and better than modern wheat. Einkorn contains 3 to 4 times more Beta-Carotene than modern wheat, it contains twice the amount of vitamin A than present-day wheats, einkorn contain 3 to 4 more times lutein and it contains 4-5 times more riboflavin (antioxidants to slow aging and used to create energy) than modern wheat. Many people with gluten sensitivity can consume einkorn with no problem although einkorn has a higher ratio of gliadin to glutenin, However because Einkorn is not hybridized, the original DNA structure remains intact and actually helps the body to digest these gluten proteins properly. Also einkorn is tastier than modern forms of wheat, when you try einkorn you can’t go back to modern wheat!

  • It works! Dr. Greger! I went from a cholesterol of 216 to 183, to now 166 today! LDL was 120 then 102, now 75 today after going fully vegan. I had been eating pretty healthy in the past and the 216 was even a bit of a falsehood as my high HDL of 83 bumped it up, but, first I went plant based but still eating chicken and salmon (and some sardines) to just the last month or so fully plants only and BAM, I am overjoyed. I also eat oatmeal with fruit mixed in every morning. I feel terrific as well and lost my stomach bulge and 4 inches on the waist line. NOW, I just have to keep the meals interesting as I tend to just rinse and repeat. Thank you!

  • In this case, better is not necessarily better so to speak. We want food which our bodies can extract nutrients slowly from. But you don’t understand which questions to ask regarding nutrition.

  • Who the hell are these 15-20 weirdo people who constantly dislike the videos?!:) Don’t they realize they dislike science and research?:)

  • Winner of a video, I been tryin to find out about “is pasta a simple or complex carbohydrate?” for a while now, and I think this has helped. Ever heard of Dansaac Unflappable Dominance (should be on google have a look )? It is an awesome one of a kind product for discovering how to find the best food to balance your hormones and blast away your fat spots without the hard work. Ive heard some unbelievable things about it and my work buddy got amazing success with it.

  • Whole (ideally intact!) grains—ancient and modern alike—are an integral part of my Daily Dozen checklist—the healthiest of healthy things I encourage everyone to try to fit into their daily routines. Download a copy here, or get the free app on iOS and Android “Dr. Greger’s Daily Dozen”

  • Good. It would be good to know the names of these grains: the colourful graph seemed to have just the first two letters of the names. I know of kamut and spelt, then perhaps eikhorn or some such similar name. I wish the full names had been given. Coupd any viewer give me the names? Thanks.

  • I believe it is useful to develop these grains. Genetic diversity is becoming ever more useful with specific climate changes that may occur. Disease resistance is hugely important, especially if climate changes introduces new molds or fungi that attack food crops.
    As a cook, I find it interesting to work with some of these ancient grains, as they perform differently in a baking context and add some slightly different textures. But it ain’t cheap to use, right now. Without an unforeseen disaster, I don’t imagine we will be switching flours just yet.

    Their big value may be additional genes for GMO wheat, needed to be productive with changing growing conditions.

  • Gluten giving energy from bread? fake new lmao.

    How about doing it on actually cool ancient ”grains” that aren’t all wheat oats, chia, hemp (seed), flax, amaranth, quinoa, buckwheat, sorghum, millet and teff

  • I like to make bread out of a mixture of rye, spelt, oat and whatever else I can find (it is coronavirus time!). I can’t say I have noticed a difference in my health, but it does taste better

  • thank you very much for your work. I have only one question for you: how do you feel about the anti-vaccination movement and the vaccine in General?

  • It seems they skipped the middle ground which would be, “heritage wheats”, old varieties from the 1800’s that are making a comeback

  • A very disappointing, flawed video from one of my usually favorite online entertaining/educational sources. Most of my critique has already been covered in other comments, as I happened to come across this over 4 years after it dropped.

    A brief explanation of the nutritional/health-promoting superiority of ancient grains over modern hybridized wheat can be heard hear from

    I look forward to a retraction/debunking/updating of this video and its misinformation. As you said, and I agree, “the answer is… not a simple ‘yes’ or ‘no,'” but you’ve left way too much vital info (as opposed to gluten) out of this story.

    Otherwise, keep up the good work!

  • Ok but did the people in these studies know which kind of wheat they were eating? You didn’t say they were blind tests. If they weren’t, it could be placebo effect since a lot of people believe ancient grains are better.

  • As the owner of a wheat ranch 40 miles from the headquarters of the Kamut organization I have been very interested in this subject for nearly 20 years. My first conversations with Dr Bob Quinn, the main force behind Kamut, were some 15 years ago and tours of his ranch some 10+ years ago. My family and I have been farming wheat since the late 1800’s and never has it been more clear that change must occur. Re-inventing the economic model has proven to be as difficult as convincing people to save their life by going plant based. Hopefully education and commerce will converge before we lose too many lives needlessly.

  • 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!

  • I want to know if the modern grains were organic or if they had Glyphosate used on them to dry them out before harvest. I know Glyphosate causes stomach issues, and i don’t know if they use Glyphosate on ancient grains.

  • In India, our staple is roti or flatbread (made of wheat, sorgu or Millets) with veggies and buttermilk. Ghee is used go cook veggies.

  • Watch this video it’s telling of the difference and why people have issues with modern “wheat”

  • Dr. Greger, you are missing one of the subtilties of healthy nutrition promotion by our government and “studies.” More and more government is accepting their allegiance to meat & dairy lobbyists’ demands are causing disease and early death. Instead of righting the ship, they are subtle and you accept their code talk. What they should be saying and what you mean is “Don’t eat meat & dairy and processed carbs & bottled oils.” Avoid those and you’ll avoid the commercial foods killing millions. Avoid that shortlist and thousands of products no longer exist and by substitution, we all eat a whole-grain, plant-based diet. If you must, use their speak-talk to be politically correct, but add a line about what it really means talk as equally about the “don’ts” as the “does.”

  • Thank you for this video. I’m getting seriously involved in bread making and this is adding to your video. Since I”m from France originally, most of the information is coming from a researcher from INSERM called Denis Lairon. I’ve translated it here:

  • Excellent and interesting video. I’d be very interested in a comparison of more modern and easier to find grains, like modern wheat, Rye, Rice, Oats, etc.

  • Do ancient wheats contain different forms of gluten or perhaps different binding proteins all together for the 20% of people with wheat sensitivity or those who are completely intolerant to gluten?

  • Someone random chuckle head says “GMO’s are bad” while using heavily biased evidence and no one bats an eye, but actual scientist put out research proving that gluten is good for you(provided you don’t have Celiacs disease) and everyone loses their minds….

  • So ancient grains are healthier at least in some respects. Good to know as I would eat these in some form as bread or pasta regularly in the past.

  • Now to find a loaf of bread with 100% kamut or einkorn that doesn’t require a high income. I made a loaf successfully, but it was pricey for a small round of it at about 3 cups of flour. And it always takes time to make one’s own bread, though not that difficult.

  • This is all well and good, but my question is is Dr. Greger wearing any trousers in these videos since he’s only ever shown from the waist up? ��

  • Hello SciShow. Instead of answering the question, you created more confusion. Your masters love you. Your cheque is in the mail.

  • We need to bring back ancient grains AND sour dough. This quick rising commercial yeast may be quick and easy, but it’s not as healthy as true fermented sour dough. It’s been shown in studies that even people with gluten sensitivity and celiacs can eat true sour dough bread because the bacteria hybrolyzes the wheat protein (gluten).

  • Wow. Ok, so Doctor the question is, why? Could this be pesticide usage? If not a factor, I’m really curious as to what is happening at the microbiotic level to cause this…

  • This is such an interesting video Dr. Gregor! There are people talking about how modern grains are changed so much that they are no longer healthy, therefore I am super happy that you did this video. Thanks for the video. Your videos always inspire me to keep posting on my channel!

  • This guy must be getting a hunk of dough (pun intended) from certain agricultural companies for talking up modern wheat performance. Quantity doesn’t mean quality! The health risks being shown with ultra-hybridized wheat are alarming. Personally, I have developed severe angioedema when eating that crap. When I am in the middle east or Europe, I do not have any issues. While scientists would consider my testimony anecdotal at best, I’d like to think that i’m a first hand witness to what it can do to you.

  • I feel like just having more diverse crops is a point for ancient grains, especially since they don’t seem to have any major downsides.

    Sure they may not really be better than modern grains exactly, but from what little I understand about farming, more diversity is almost always a good thing.

  • Gosh, you talked so fast that I couldn’t take in all of what were saying.
    After my 3rd try to find “IF” you even mentioned the difference in gluten between the grains, I just gave up. Did you even bother to talk about it? Pls make another video, slow down your hyper speech and present a comparison chart, showing the differences with gluten & nutritional nutrients. Thank you.

  • Modern wheat has a much higher gluten level which is causing more gluten intolerance. Also the pesticide level in wheat from Monsanto’s toxic pesticides are causing a phenomenal rise in leaky gut and autoimmune diseases.

  • Where I live, they spray the wheat with Roundup just before harvest so that the wheat all matures at the same time. The grains have to much moisture while it’s alive and those grains get crushed in the thresher. Killing the wheat allows the grains to dry out, producing better yields. We should be looking at farming methods as well.

  • Its bit like the orange carrot never existed, its a hybrid from the original white & purple carrots. And purple carrots would be the good stuff, they have twice the beta carotene of the orange carrots. As the white carrots have none. And think about wild rice, it was black. We always seem to lose the antioxidants.

  • But what if I want to feel better, more sophisticated and special than the other people around me? Eating Spelt will give me that tingly feeling! Also it doesn’t give me all the imaginary health problems that eating normal wheat will!

  • It’s actually not gluten that caused the problem with wheat. Gluten is hard to digest but not as bad as other proteins in wheats. We really shouldn’t be producing hybrids they have lower nutrition. The ancient wheats will produce less and will need less fertilizer. It’s profitable. They make way better bread too.

  • @ 01:35. Most good quality pasta uses semola di grano dura (simolina durum wheat), which makes me wonder if that’s one reason the pasta in Italy doesn’t effect my BG like eating pasta in America. Also, they boil it for about 6-8 minutes (maybe 10 if it’s whole wheat pasta or a thicker than normal pasta), and in America it seems to be cooked for like, 20 minutes (or until it’s actually soft and squishy which is gross, imo) which would increase the rate of digestion, leading to higher BG spikes from the rapid absorption ��

  • 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!!!!

  • Came here because of Sapiens book wich comments about this wheat… now I know why so many deseases come from modern wheat… parkinson alzheimer… diabetes etc etc

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