You can also make coconut milk yogurt by simply scooping out the coconut cream, adding some probiotic powder, and letting it ferment for a few days. No sugar added and it’s really good!
@@isabelavila5163 You can search second ferment. Basically you add some orange rind or berries, which have a little natural sugars to feed the bacteria, to your kefir after you strain off the grains.
Thank you Dr Berg. I lost 80 lbs. I did pickup a “bad habit “ too much coffee , 3 to 4 , 17 oz cups per day with one inch of heavy cream in each. I stopped losing and gained a couple lbs. also , to much almonds and pecans after my evening meal. I’m back on tract though. I’m looking to lose another 30 lbs. God bless you for all you and your wife do to help lower the cost of healthcare.
You are a bit wrong about milk kefir, as it has almost no sugar left after fermentation (about 1 g in 8 oz / 250 ml): bacterias consume all milk sugar during the process. At least the one you make at home.
How can you measure how much sugar is left after Fermentation? I let it get really sour so I know majority of the sugar is gone but is there a way to measure?
I do appreciate Dr Berg's research and the effort he puts into these videos. At the same time I also wish he'd do a bit more research about the healthier options out there and address the ones that are better health choices (as to whether they would drop you out of ketosis). Like for instance Siggis plain non-fat yogurt has four grams of sugar per serving and 16 g of protein. Also not all store bought ketchup contains high fructose corn syrup. I know he's a very busy person but perhaps he could do a quick online search about low sugar yogurt or no high fructose corn syrup ketchup, for instance. I stopped eating crap ingredients back in the late '70s/ early'80s I believe...after Melanie sang a song about white sugar making you rot, LOL.
I make natto and would like you to cover the pros and cons. I am especially interested in what fermentation does to the phytoestrogens found in soy beans
Thank you I always found that consuming Miso enabled my gut to work at an Optimum level and the complete digestion and elimination process was enhanced thanks again Aidan from cork Ireland
Home-brewed Kombucha Tea & water kefir without added flavorings/fruits/juices after going through secondary fermentation brew has very little (if any) sugars left. The sugar is eated by the SCOBY (Kombucha) and grains (water kefir) to produce the tart, carbonated fermented beverage. I drink at least 10 ounce glass of my home-brewed Kombucha or water kefir each day and have no issue with blood sugars rising afterwards on my Healthy Keto & IF Lifestyle schtuff. :)
I love kimchi. I make it myself and my homemade kimchi is the best I’ve ever tasted (yes I’m tooting my own horn but it’s the truth so what can I say haha).
I agree with Roman Hnatiuk, at least for the homemade kefir. I have seen on reputable sites of folks who are very knowledgeable in cultured foods statements that kefir is anywhere from 1 to 4 grams/8 oz. Especially if the kefir has had a second fermentation like I make mine. I use dried lemon zest (homemade) to second ferment my kefir so I do not add in sugars. We also have to acknowledge that those of us who culture their own kefir can do a longer ferment, to the point of the beginning whey and curd separation, and the lactose is used up almost entirely.
if i leave the kefir for about 2 days and it separates, would draining off the whey be a good way to take any sugar out? or would you loose some of the goodness?
L Mc if you already separate the grains all you do give a good shake and drink. If the grains are still in you shake again, separate grains and drink. They are not bad because they separate. The kefir will definitely taste potent. 😜
I love fermented raw beets, and I believe the healthy bacteria use the beet sugar as fuel. So, when I eat them, they are low sugar and low carb. Any thoughts?
Dr. Berg please correct your info about home made kefir, mine has only 1g per 8 ounces. The longer it ferments the less sugar.. by your statement you're making people to hate a powerful keto friendly drink
Let the kefir ferment until it stops producing CO2 and there will be no measurable amounts of carbs. Someone mentioned earlier that there was a glucometer or something, but much simpler is just to let the fermentation go at room temperature until the fizzing stops. It will separate because of the acid. The clear yellowish liquid containing whey can be blended back in after straining for kefir grains to make the next batch or used separately.
Berg, some of us culture our own milk kefir (no added sugar); The longer the fermentation time, the more carbohydrates eaten up by the organisms, the more sour the ferment, the lower the dietary carbohydrate count (CZcams READERS - do you agree??)
I would like to know as well, I make my own Water and Milk Kefir and yogurt and Kombucha Tea. Are those better than the store bought products as far as sugar goes?
My research on homemade kefir is the sugar (carbs) have been reduced by half if not more in some cases. What was the serving size he was referring to?? I have 2 to 4 oz each day and it doesn't change my numbers.
Several points of disagreement and a couple general points. Yogurt and kefir can be made with zero added sugar. I do it all the time. Kombucha gives you yeast gut, just like beer, at least my experience. Water kefir (Tibicos is the better term as the microbes are completely different than milk kefir) was found to be second only to sauerkraut for benefits to gut microbiome despite the sugar. Tempeh can be made with any legume, including peanuts, and you can add seeds like hemp to it if you ferment it yourself. For some reason, unlike Indonesia, companies in US only use soy to make Tempeh.
On Tempeh...it was the first time I ever experienced a food completely changing my gut. I used to be dairy intolerant but after just two days of fresh homemade Tempeh, not store stuff, my gut completely flipped and I can enjoy a pint or more of ice cream - lol not Keto - without the rush to the toilet after.
The kombucha you speak of is shop bought I assume.I agree that its over sugared. Its also very expensive where I live.I bypass the crazy cost of it and its excess sugar by making my own.I follow one of the recipies online , but only use half the amount of sugar, which is all taken up in the fermaentation.Its so simple and cheap to make, the raw ingredients being 10 green teabags, 2 cups of sugar , boiled water and of course the scoby for a litre and a half of kombucha, that Im at a loss as to understand why the finished product is so expensive in the health food shops.
I have found many yogurts that are 6g or less sugar per serving. If it's high enough fat the macros can be decent for keto. People also say that by the time store-bought yogurt gets to consumers a lot of the milk sugars have been eaten by the live bacteria, so the milk sugar count is significantly lower than listed on the label.
Yes! I was looking up recipes as I was afraid it wouldn't be keto friendly and trying to see how I can eliminate anything from the recipes, looks like I can just buy and eat now! So excited!
I defiantly challenge that 10 grams in sugar in Kefir,not even close,it's more like 3,because the sugar "lactose' gets removed in the process. The only way Kefir would be even close to that 10 grams,would be if someone stopped it 15 hours early,a 24 hour first ferment,of Kefir makes a product that's very low of sugar,and a second ferment of 12-24 hours,makes it just about void of any sugar,just my take.
I'd love to see you do a video about the need for hydration...NOT more water. I'm talking about products like Restore by Zach Bush and what all he says about hydration. He just did an interview with Dr. Mercola. It was good, BUT, knowing YOU, you will boil it all down and give me the bottom line. THANKS.
i fast 24 h a day and i dont give a fuq you can touch me after 2 pm , and i did 3 days fast just because i was bored now you can worship me , get real with your 18 h
Dr. Berg, hi! Regarding Kefir, what if I make my own homemade with organic grass fed whole milk from the brand organic valley, is it still high in sugar? I’m learning lots from you, I wish I had known about these things earlier. But, it’s never too late, right? Thank you!!!
I watch daily. Diebetes for 20 yrs. I am 68 y/o w/m, stopped potatos and bread 2 yrs ago. all drinks 1 yr. keto and working to if for 6 months. Went from 200lbs to 170lbs now. Stopped 2 diebetes meds and 1 blood pressure. Still on 2 bp meds, fasting glucose usually 103 to 125. Please give more ideas for the last 5lbs, blood pressure and lower fasting numbers
My understanding is that if you make Kefir yourself and you let it ferment for 18 to 24 hours almost all the sugar is eaten up by the kefir grains which makes it much less of a problem on keto diets. I'm sure that the store bought Kefir is high in sugar and may be what Dr. Berg is referring to.
Henry High can you please share the recipe? Kefir is not something usual here where I live. Also, I suppose that anything home made must be cheaper and healthier.
Dr Berg, if I happen to over-do it on caffeine, is there a way to minimize the side effects/jitteriness (ie. like a detox for ridding the body of caffeine)? Or do I just have to wait it out until my system finally handles it on its own? Thanks for all you do!
Oh wow! I was doing research on Keto and kimchi and found your page. I don't know if you remember me, but I use to got to school with your children at Chesapeake Ability School. I also went to your practice in Virgina with my parents. I remember your wife and at the time two sons and daughter. Our families were at party at the pool and your daughter fell in, and my mom jumped in after her. I'm ecstatic I found you! You helped me as a child and now in my adult years.😀 Do you still have a practice where I can come see you?
Here in Portugal there's a brand of Greek Yogurt that has only 6g of sugar for all 150g of product. not much fat either.. but if you add some nuts and seeds, you can easily offset the insulin response.
I eat plain Greek yogurt (Fage) and sweeten it with stevia. It’s only 4.5 grams of carbs per half cup. I add some raspberries and a little bit of pecans to it. Yummy!
Dr Berg, could you tell me if Attieke (fermented cassava grains) id acceptable to eat on a Keto diet? I know that cassava is too carb heavy for keto but wondering if the fermentation process while creating Attieke makes that form of the food keto friendly?
I just glanced at the Kevita/Kombucha Tea it has 9 grams sugar plus some added suger for 15.02 oz., it's non-GMO and organic; it's non-alcoholic( something I want to avoid as I take AED's for epilepsy); fermented and gluten-free as I've been keto for 5 years. I'm going to look for another brand... tho I only have a glup or two 30 min. before my meal and it's caused no problems.
Nia L its so easy to make your own. Even kimchi and you dont have to make it so spicy if you cant handle a lot of heat. You have to be careful with store bought stuff cause there often times is hidden sugars, like in kimchi.
My yogurt has half that amount of sugar, but it's fine I'm fat adapted and very active so I'm staying metabolically flexible and don't need to stay 100% in ketosis all the time Edit: To be precise this Greek Yogurt I buy has (per 100g) 10g total fat! 6g of carbs, one of the best macro profile for yogurt :)
Doctor, i have found your video's very informative but on this one for Kimchi , i have seen the traditonal way to make it and there is either brown or regular sugar. Is it really Keto ?
Yoghurt - the amount of net carbs must depend very much on where you live because in Australia the plain unsweetened Greek yoghurts range between 3.2g and 6.7g per 100g. What I don't understand is why there is so much difference when they all say that the ingredients are "Skimmed Milk, Cream, Skimmed Milk Powder, Starter Culture". Still, I buy Jalna Farm to Pot Greek Yoghurt as they provide all the nutritional info in a table on their web site and this one is 3.2g/100g.
I buy the brand Inner-Eco coconut water kefir from the Vitamin Shoppe in the refrigerator section, one tablespoon serving per day and is only 1 carb and 5 calories because they use stevia to sweeten. It isn't on their website, go to the store or check your local health food store. Enjoy!
If you have histaminintolerans fermented food is very bad for the gut, I found out the hard way, so I really like to hear your ideas on the histamin issue v keto diet. I feel really good eating keto diet, but the sauerkraut made me sick for a week.
I'm making my own kombucha and letting it go until all the sugar is gone, vinegar then I put different spices to flavour it as well as some xylitol & diluted 100ml to 500ml of filtered water, very refreshing.
Natto is not on the list? And no mention on how to make your own foods and make them keto friendly. Fermented foods are great for helping recover from cancer.
I’d really like to hear of simple options of food to buy for Keto diet for people who are either too busy to shop around for specific foodstuff or who have limited funds. Thank you.
Thank you, Eric. I appreciate your looking in to this. When eating sauerkraut, for instance, do you suggest eating it by itself? If not then please advise.
I don't understand how we can get to 9-12 grams of sugar per serving of yogurt or kefir when milk already has less (4 per 100 ml) and the bacteria consume some of the sugars in the milk during the fermentation process?
Kimchi is made with fish sauce which is fermented anchovies and sugar. Is it safe for me to use fish sauce then? It also uses rice flour, which is not allowed on a keto diet. Can I still use rice flour?
Yoghurt, kefir, sauerkraut no need add sugar in the making process, how about kimchi? We have to add sugar/honey in it? It's contain sugar . Is it okay?
I know right?! RE kambucha, it's so annoying they are 98% all 4g sugar or higher! They ONLY one I drink, it's Kevita cayenne pepper with lemon 1g! It rocks, but it's not Kombucha...and I'm getting tired of same one. Thanks
I too thought I was doing good with yogurt and Kefir until you enlightened me about the lactose both contain. Even with out them adding sugar. I actually never tried sauerkraut until you mentioned it and now I love it. Thanks again Dr Berg
No, the fermentation process eliminates almost all lactose in kefir/yogurt. The purpose of fermenting to begin with is to feed the bacteria sugar. Just make sure it's homemade.
Aren't store bought pickles fermented foods, which supposed to be beneficial for digestion and body? What about homemade pickles, sourkraut, kimchi,...
Our organic vegetables from our garden that I fermented last year sent me over the *histamine intolerance* edge and I've been in food sensitivity hell ever since. Please give a caveat that fermented foods are NOT histamine-intolerant friendly; if someone doesn't have the enzyme (or enough), DAO, to break down histamines this will wreak havoc on your whole system.
I’d love to hear about a slow transition diet helping to ease the “keto flu” symptoms. Is there such a thing or is it wishful thinking? Thank you for this concise video.
I think you should talk to a very interesting woman about fermented foods. She is an expert in fermented foods area. Her name is Jenny Neikell, also called Surtanten. She is internationally famous and wrote some books on this subjekt. Surtanten sells products under the name of " Sutantens Syrade". Could be interesting to see what you agree on. Why not invite her to one of your lives? That could really be exciting.🙂 You will find her everywhere on the net.
You can also make coconut milk yogurt by simply scooping out the coconut cream, adding some probiotic powder, and letting it ferment for a few days. No sugar added and it’s really good!
Kayla Chandler..... you're brave...
I put coconut cream in fridge stuff so good im just eating it out of the can
Can you make a video on it?
@@flip2724 I heard it is not good to store food in the can. Transfer to a glass bowl. (Just a thought.)
@@flip2724 i use coconut milk in my coffee
I'm pretty sure Dr. Berg is talking about storebought kefir that has added sugar NOT homemade which is very low in sugar.
javarithms very true , I make my own , double fermentation , no sugar left !
Ursula Eissner how do you double ferment kefir?
@@isabelavila5163 Let it out 24 hours more out of fridge without the bulgars and you will get more Co2 and also more alcohol ;)
@@isabelavila5163 You can search second ferment. Basically you add some orange rind or berries, which have a little natural sugars to feed the bacteria, to your kefir after you strain off the grains.
I'm Indian yogurt S always homemade 0sugar
I made my own yogurt and fermented vegetables, no sugar added at all. I can enjoy them daily. 😊
Kimchi and sauerkraut are both vegetables and have fiber, so is that a two for one food (probiotics and prebiotics)
Thank you Dr Berg. I lost 80 lbs. I did pickup a “bad habit “ too much coffee , 3 to 4 , 17 oz cups per day with one inch of heavy cream in each. I stopped losing and gained a couple lbs. also , to much almonds and pecans after my evening meal. I’m back on tract though. I’m looking to lose another 30 lbs. God bless you for all you and your wife do to help lower the cost of healthcare.
John Haywood oof i thought i was bad. 4 cups down to 2 cups with grassfed butter
Lol I'm starting addicted to coffee too, but I thought coffee is ok for ketogenic diet?
Me too!!
Make your own and you can control the amount of sugar and keep it low
Kefir is absolutely amazing..
They have an almond yogurt that comes unflavored and unsweetened and it's
You are a bit wrong about milk kefir, as it has almost no sugar left after fermentation (about 1 g in 8 oz / 250 ml): bacterias consume all milk sugar during the process. At least the one you make at home.
Roman Hnatiuk well the ones that are sold in my area...have up to 17 grams of sugar
Roman Hnatiuk I agree, dr. Berg should correct his statement
How can you measure how much sugar is left after Fermentation? I let it get really sour so I know majority of the sugar is gone but is there a way to measure?
Rita LaFleur Oh, that stuff should not be called kefir then.
Neina Zaveri I think there is no way to measure it at home. But you can find this information on the net: home made kefir has almost no sugar in it.
I do appreciate Dr Berg's research and the effort he puts into these videos. At the same time I also wish he'd do a bit more research about the healthier options out there and address the ones that are better health choices (as to whether they would drop you out of ketosis). Like for instance Siggis plain non-fat yogurt has four grams of sugar per serving and 16 g of protein. Also not all store bought ketchup contains high fructose corn syrup. I know he's a very busy person but perhaps he could do a quick online search about low sugar yogurt or no high fructose corn syrup ketchup, for instance. I stopped eating crap ingredients back in the late '70s/ early'80s I believe...after Melanie sang a song about white sugar making you rot, LOL.
I make natto and would like you to cover the pros and cons. I am especially interested in what fermentation does to the phytoestrogens found in soy beans
I'm also interested in this.
@@nateb1804 I am too... did you hear back?
Thank you
I always found that consuming Miso enabled my gut to work at an Optimum level and the complete digestion and elimination process was enhanced
thanks again
Aidan from cork Ireland
Home-brewed Kombucha Tea & water kefir without added flavorings/fruits/juices after going through secondary fermentation brew has very little (if any) sugars left. The sugar is eated by the SCOBY (Kombucha) and grains (water kefir) to produce the tart, carbonated fermented beverage. I drink at least 10 ounce glass of my home-brewed Kombucha or water kefir each day and have no issue with blood sugars rising afterwards on my Healthy Keto & IF Lifestyle schtuff. :)
I love kimchi. I make it myself and my homemade kimchi is the best I’ve ever tasted (yes I’m tooting my own horn but it’s the truth so what can I say haha).
What do you put in your Kimchi if you will?
Recipe?
I am making my own kimchi too and I love it.
Jennifer Myers
Can you give us recipe
Do a simple search on CZcams people! Many, many recipes and howtos.
I love fermented vegetables and make my own sauerkraut - delicious!
Christian Kuhl can you give mecyour recipe? I have been tryingvbutvwant a good one.
I agree with Roman Hnatiuk, at least for the homemade kefir. I have seen on reputable sites of folks who are very knowledgeable in cultured foods statements that kefir is anywhere from 1 to 4 grams/8 oz. Especially if the kefir has had a second fermentation like I make mine. I use dried lemon zest (homemade) to second ferment my kefir so I do not add in sugars. We also have to acknowledge that those of us who culture their own kefir can do a longer ferment, to the point of the beginning whey and curd separation, and the lactose is used up almost entirely.
Tonnia Williams I agree
Absolutely
if i leave the kefir for about 2 days and it separates, would draining off the whey be a good way to take any sugar out? or would you loose some of the goodness?
L Mc if you already separate the grains all you do give a good shake and drink. If the grains are still in you shake again, separate grains and drink. They are not bad because they separate. The kefir will definitely taste potent. 😜
Dr berg DOES refused to eat sakurat??
Dr. Berg, can you do a video on how to heal Diverticulosis with keto?
Idk if you’re still struggling with this issue but there’s a probiotic called “lifespo colon” it is a MIRACLE CHECK IT OUT..thank me later 😌
I love fermented raw beets, and I believe the healthy bacteria use the beet sugar as fuel. So, when I eat them, they are low sugar and low carb. Any thoughts?
Dr. Berg please correct your info about home made kefir, mine has only 1g per 8 ounces. The longer it ferments the less sugar.. by your statement you're making people to hate a powerful keto friendly drink
how do you measure your home made kefir? 1g per 8 ounces is a quite precise measurement. Thanks!
I make homemade kefir. How do you know how much sugar is in your kefir?
@@dvdgalutube just google how many carbs in one cup of kefir
Let the kefir ferment until it stops producing CO2 and there will be no measurable amounts of carbs. Someone mentioned earlier that there was a glucometer or something, but much simpler is just to let the fermentation go at room temperature until the fizzing stops. It will separate because of the acid. The clear yellowish liquid containing whey can be blended back in after straining for kefir grains to make the next batch or used separately.
Yeah I let mine stay for one week from Sunday to Sunday.
Question: What are your thoughts on psyllium. Fasted, between meals, etc ?
Berg, some of us culture our own milk kefir (no added sugar); The longer the fermentation time, the more carbohydrates eaten up by the organisms, the more sour the ferment, the lower the dietary carbohydrate count (CZcams READERS - do you agree??)
I would like to know as well, I make my own Water and Milk Kefir and yogurt and Kombucha Tea. Are those better than the store bought products as far as sugar goes?
My research on homemade kefir is the sugar (carbs) have been reduced by half if not more in some cases. What was the serving size he was referring to?? I have 2 to 4 oz each day and it doesn't change my numbers.
kkidd1108 I agree home made kefir has even less sugar 1g per 8 ounces dr.berg should correct his statement
I never purchase the store bought milk kefir - but I would HATE to give it up...good for my IBS (good GUT health)
I don't want to make my own kefir so since the store bought stuff is full of sugar, I can live without it, lol. 😌
what about homemade yogurt made with coconut milk & probiotic pills?
Mama meCHI Keto connect did a CZcams video on this
Mama meCHI Good question. I usually add 3-4 tablespoons to a smoothie every morning.
Several points of disagreement and a couple general points. Yogurt and kefir can be made with zero added sugar. I do it all the time. Kombucha gives you yeast gut, just like beer, at least my experience. Water kefir (Tibicos is the better term as the microbes are completely different than milk kefir) was found to be second only to sauerkraut for benefits to gut microbiome despite the sugar. Tempeh can be made with any legume, including peanuts, and you can add seeds like hemp to it if you ferment it yourself. For some reason, unlike Indonesia, companies in US only use soy to make Tempeh.
On Tempeh...it was the first time I ever experienced a food completely changing my gut. I used to be dairy intolerant but after just two days of fresh homemade Tempeh, not store stuff, my gut completely flipped and I can enjoy a pint or more of ice cream - lol not Keto - without the rush to the toilet after.
Homemade ypgurt pnly has 2g of carbs when let to ferment for 48-72 hours many sites claim this ?!????
The kombucha you speak of is shop bought I assume.I agree that its over sugared. Its also very expensive where I live.I bypass the crazy cost of it and its excess sugar by making my own.I follow one of the recipies online , but only use half the amount of sugar, which is all taken up in the fermaentation.Its so simple and cheap to make, the raw ingredients being 10 green teabags, 2 cups of sugar , boiled water and of course the scoby for a litre and a half of kombucha, that Im at a loss as to understand why the finished product is so expensive in the health food shops.
I have found many yogurts that are 6g or less sugar per serving. If it's high enough fat the macros can be decent for keto. People also say that by the time store-bought yogurt gets to consumers a lot of the milk sugars have been eaten by the live bacteria, so the milk sugar count is significantly lower than listed on the label.
Watching this after have 1/2 cup of kimchi on my salad, Phew! I love kimchi :) it's like a warm hug inside your body.
Yes! I was looking up recipes as I was afraid it wouldn't be keto friendly and trying to see how I can eliminate anything from the recipes, looks like I can just buy and eat now! So excited!
Love this channel; always make me know more about keto
Your calculations of sugar content can't include home made Kefir and kombucha...can it? Please clarify.
Kimchi looks great! Can somebody share a recipe?
Thanks!
Karin Morales I too would love to have ketogenic version of Kimchi.
I make my own pickled vegs with no sugar . with just apple cider. Yummy. I made pickled onions and pickled ginger. Add that to salads my leafy greens.
I defiantly challenge that 10 grams in sugar in Kefir,not even close,it's more like 3,because the sugar "lactose' gets removed in the process. The only way Kefir would be even close to that 10 grams,would be if someone stopped it 15 hours early,a 24 hour first ferment,of Kefir makes a product that's very low of sugar,and a second ferment of 12-24 hours,makes it just about void of any sugar,just my take.
Is store bought kimchi ok on keto? I know a lot of them have added sugars
What about natto?
What about :
Cucumber carots eggplant
Zuchinii, papper, tomato,
Natto has the most K2 of any food. Another Japanese miracle ferment. 🙏 Kefir (Keh-fur) homemade with raw goats milk is a probiotic wonder! 👌👍👏
Sauerkraut is so easy to make. Organic cabbage and Himalayan salt. Put in a glass jar and wait a few days.
I do my own Milk Kefir with Kefir grains and it does not have 8 grams.
Isabel Reyna I agree home made kefir has even less sugar 1g per 8 ounces. Dr.Berg should correct his statement
I make kombucha at home, how do you test?
susybot I let it ferment longer and you mesure with glucometer.
Especially if you use full fat cream.
micks336 absolutely. It is so creamy and delicious. 😜😜😍
Can you do a video on caviar on keto? Thanks great video peace
I'd love to see you do a video about the need for hydration...NOT more water. I'm talking about products like Restore by Zach Bush and what all he says about hydration. He just did an interview with Dr. Mercola. It was good, BUT, knowing YOU, you will boil it all down and give me the bottom line. THANKS.
I fast 18hrs a day and get amazing results it’s given me the confidence to create my own videos related to health and wellness thanks!
i fast 24 h a day and i dont give a fuq you can touch me after 2 pm , and i did 3 days fast just because i was bored now you can worship me , get real with your 18 h
Dr. Berg, hi! Regarding Kefir, what if I make my own homemade with organic grass fed whole milk from the brand organic valley, is it still high in sugar? I’m learning lots from you, I wish I had known about these things earlier. But, it’s never too late, right? Thank you!!!
I watch daily. Diebetes for 20 yrs. I am 68 y/o w/m, stopped potatos and bread 2 yrs ago. all drinks 1 yr. keto and working to if for 6 months. Went from 200lbs to 170lbs now. Stopped 2 diebetes meds and 1 blood pressure. Still on 2 bp meds, fasting glucose usually 103 to 125. Please give more ideas for the last 5lbs, blood pressure and lower fasting numbers
The kombucha tea I get is organic and it has zero sugar! So good
Which brand?
My understanding is that if you make Kefir yourself and you let it ferment for 18 to 24 hours almost all the sugar is eaten up by the kefir grains which makes it much less of a problem on keto diets. I'm sure that the store bought Kefir is high in sugar and may be what Dr. Berg is referring to.
Henry High I agree home made kefir has even less sugar 1g per 8 ounces dr.berg should correct his statement
Do you make your own kefir?
Thanks for the comment. After about 24 hours you begin to see lactic acid forming which means almost all of the sugar has been eaten up.
Yes, I do. I'm searching for raw milk but presently use organic whole milk.
Henry High can you please share the recipe? Kefir is not something usual here where I live. Also, I suppose that anything home made must be cheaper and healthier.
Dr Berg, if I happen to over-do it on caffeine, is there a way to minimize the side effects/jitteriness (ie. like a detox for ridding the body of caffeine)? Or do I just have to wait it out until my system finally handles it on its own? Thanks for all you do!
A video on Barrett’s esophagus and your recommendation to handle it would be very much appreciated thank you.
I believe Home-made Kefir is low is sugar. The bacteria feeds on the sugar.
Or am I wrong?
Nope, right.
Oh wow! I was doing research on Keto and kimchi and found your page. I don't know if you remember me, but I use to got to school with your children at Chesapeake Ability School. I also went to your practice in Virgina with my parents. I remember your wife and at the time two sons and daughter. Our families were at party at the pool and your daughter fell in, and my mom jumped in after her. I'm ecstatic I found you! You helped me as a child and now in my adult years.😀 Do you still have a practice where I can come see you?
Kimchi and eggs! ❤️❤️❤️
my Kefir has 3.7g of sugar per serving, where do you get your values from?
Here in Portugal there's a brand of Greek Yogurt that has only 6g of sugar for all 150g of product. not much fat either.. but if you add some nuts and seeds, you can easily offset the insulin response.
I eat plain Greek yogurt (Fage) and sweeten it with stevia. It’s only 4.5 grams of carbs per half cup. I add some raspberries and a little bit of pecans to it. Yummy!
Dr Berg, could you tell me if Attieke (fermented cassava grains) id acceptable to eat on a Keto diet? I know that cassava is too carb heavy for keto but wondering if the fermentation process while creating Attieke makes that form of the food keto friendly?
I just glanced at the Kevita/Kombucha Tea it has 9 grams sugar plus some added suger for 15.02 oz., it's non-GMO and organic; it's non-alcoholic( something I want to avoid as I take AED's for epilepsy); fermented and gluten-free as I've been keto for 5 years. I'm going to look for another brand... tho I only have a glup or two 30 min. before my meal and it's caused no problems.
Is pasteurised sauerkraut still good for you? I can’t find any fermented vegetables in my stores that aren’t heated.
Nia L its so easy to make your own. Even kimchi and you dont have to make it so spicy if you cant handle a lot of heat. You have to be careful with store bought stuff cause there often times is hidden sugars, like in kimchi.
For those who like mexican food. Add some salsa or salsa del pato to sauerkraut and its awesome
Some shop brought kimchi have flour or rice flour or corn flour in it, if you want to avoid those, better make your own.
Thank you doctor
Is fermented sweet potato okay?
Could you please talk about histamine intolerance? I can't have kombucha (home made) among other things, due to that.
1:29 Kimchi is amazing
The Miso soup once heated loses the microbes. Fermented is with brine. Pickled is with vinegar.
GREAT INFO
My yogurt has half that amount of sugar, but it's fine I'm fat adapted and very active so I'm staying metabolically flexible and don't need to stay 100% in ketosis all the time
Edit: To be precise this Greek Yogurt I buy has (per 100g) 10g total fat! 6g of carbs, one of the best macro profile for yogurt :)
Doctor, i have found your video's very informative but on this one for Kimchi , i have seen the traditonal way to make it and there is either brown or regular sugar. Is it really Keto ?
I have the same question!?
Yoghurt - the amount of net carbs must depend very much on where you live because in Australia the plain unsweetened Greek yoghurts range between 3.2g and 6.7g per 100g. What I don't understand is why there is so much difference when they all say that the ingredients are "Skimmed Milk, Cream, Skimmed Milk Powder, Starter Culture". Still, I buy Jalna Farm to Pot Greek Yoghurt as they provide all the nutritional info in a table on their web site and this one is 3.2g/100g.
I buy the brand Inner-Eco coconut water kefir from the Vitamin Shoppe in the refrigerator section, one tablespoon serving per day and is only 1 carb and 5 calories because they use stevia to sweeten. It isn't on their website, go to the store or check your local health food store. Enjoy!
If you have histaminintolerans fermented food is very bad for the gut, I found out the hard way, so I really like to hear your ideas on the histamin issue v keto diet. I feel really good eating keto diet, but the sauerkraut made me sick for a week.
Tempe is a city in Arizona. Tempeh is a food- fermented soybeans.
I'm making my own kombucha and letting it go until all the sugar is gone, vinegar then I put different spices to flavour it as well as some xylitol & diluted 100ml to 500ml of filtered water, very refreshing.
I don't mind kimchi, but its abit salty.. so saurkraut abit better in that regard.
I want to know about nail fungus and trumpet toenails, causes and cures.
Natto is not on the list? And no mention on how to make your own foods and make them keto friendly.
Fermented foods are great for helping recover from cancer.
I’d really like to hear of simple options of food to buy for Keto diet for people who are either too busy to shop around for specific foodstuff or who have limited funds. Thank you.
Good to know. Love my sauerkraut and pickles!
Can you please share your views on the carnivore diet. Love your content.
Christian Kuhl I’m sure he’d disagree with it as he encourages everyone to eat 7-10 cups of vegetables per day.
Thank you!!!!
He forgot to explain Pickles. Can we eat them on keto diet? Are they probiotic? Are they bad for candida overgrowth?
Can you please talk about sauerkraut contains nitrites and may cause stomach cancer?
What about home made kombucha flavored with herbal teas? Sugar is used but it can be limited and is fermented out.
I love BUBBIES sauerkraut. Soooooo yummy!
Aisha Jaha THAT'S my fave too!!! (and Kimchi too)! 👌
Thank you, Eric. I appreciate your looking in to this. When eating sauerkraut, for instance, do you suggest eating it by itself? If not then please advise.
Put on its own plate and consume before or after meal.
I don't understand how we can get to 9-12 grams of sugar per serving of yogurt or kefir when milk already has less (4 per 100 ml) and the bacteria consume some of the sugars in the milk during the fermentation process?
Kimchi is made with fish sauce which is fermented anchovies and sugar. Is it safe for me to use fish sauce then? It also uses rice flour, which is not allowed on a keto diet. Can I still use rice flour?
Awesome Dr.Berg! My husband asked me about sauerkraut yesterday and I wasn’t sure.
Yoghurt, kefir, sauerkraut no need add sugar in the making process, how about kimchi? We have to add sugar/honey in it? It's contain sugar . Is it okay?
Is there a difference between fermented pickles and ones pickled with vinegar?
Tempe,thank you
Hi Dr Berg!
What is your opinion on MMS or sodium chlorite?
what about olives?
I know right?! RE kambucha, it's so annoying they are 98% all 4g sugar or higher! They ONLY one I drink, it's Kevita cayenne pepper with lemon 1g! It rocks, but it's not Kombucha...and I'm getting tired of same one. Thanks
Sour milk 0,5g sugar per 100g
Dr Berg ty for your work. I'd like to know if fermented rice is ok on Keto in small amounts.
I too thought I was doing good with yogurt and Kefir until you enlightened me about the lactose both contain. Even with out them adding sugar. I actually never tried sauerkraut until you mentioned it and now I love it. Thanks again Dr Berg
Philip Mc Adam home made kefir has even less sugar 1g per 8 ounces dr.berg should correct his statement
No, the fermentation process eliminates almost all lactose in kefir/yogurt. The purpose of fermenting to begin with is to feed the bacteria sugar. Just make sure it's homemade.
what about cooked vegetables. i never hear anything about them.... thank you and keep up the good work..
Aren't store bought pickles fermented foods, which supposed to be beneficial for digestion and body? What about homemade pickles, sourkraut, kimchi,...
Our organic vegetables from our garden that I fermented last year sent me over the *histamine intolerance* edge and I've been in food sensitivity hell ever since. Please give a caveat that fermented foods are NOT histamine-intolerant friendly; if someone doesn't have the enzyme (or enough), DAO, to break down histamines this will wreak havoc on your whole system.
Tganks for the great info. I'm wondering about coconut yoghurt?
I’d love to hear about a slow transition diet helping to ease the “keto flu” symptoms. Is there such a thing or is it wishful thinking?
Thank you for this concise video.
I think he has said in other videos that increasing salt can help minimize keto flu?
I think you should talk to a very interesting woman about fermented foods. She is an expert in fermented foods area.
Her name is Jenny Neikell, also called Surtanten.
She is internationally famous and wrote some books on this subjekt.
Surtanten sells products under the name of " Sutantens Syrade".
Could be interesting to see what you agree on.
Why not invite her to one of your lives?
That could really be exciting.🙂
You will find her everywhere on the net.