Fermented Whole Grains
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- čas přidán 7. 04. 2021
- An intuitive body conscious approach to fermented food recipes, low carb diets & overall health. Food for body, mind & spirit.
Facebook: / theintuitive. .
Email: judithwindover@email.com
Website: theintuitivebodyfoodienetwork.weebly.com - Zábava
I have been fermenting whole grains for my chickens 😂 I use kefir whey and it works great. I haven’t tried it for myself but now planning on it 👍🏻
Awesome! I love it when food we humans eat is also good for our animals. Btw, I've been told chickens lay double yolks when fed fermented grains. Has that been your experience?
@@TheIntuitiveBodyFoodieNetwork No I don’t get double yokes but they are larger and bright orange and the shells are very hard. I can always notice the difference 😂
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Thank you 😀 I love all your fermenting recipes. I always look forward to your videos!
Thanks luv. ❤️
I'm one of those people whose body says no no no to grains, except breads. But with properly fermented grains I should be able to eat tiny amounts and obtain their nutrients. Thank you for this very informative video! Oh, love when you and Buffy talk to each other:)
I'm the same way. Don't eat a lot of grains but a little every now & then do my body good. OMG yes, Buffy is quite the chatter-box lol!
love your fermentation videos, thank you!
Bless you & thank you. Glad to hear you enjoy them. 💜
Thanks for putting this out there. I have to eat so much meat and butter because I have problems with most grains. I would like to include something cheaper like pressure cooking and fermenting lentils
Pressure cooking & fermenting lentils; wonderful ideas!
Hello from Kathmandu. I am also recovering from Diabetes and eating way of low carb diet since 2020 , still trying to find out the food which doesn’t raise blood glucose but there are some religious reasons, tradition, culture etc so I can not go as Carnivore diet . I usefully eat Sourdough Bread , but I prefer steel cut oats rather wheat based sourdough because of Gluten sensitivity. This video is Incredible . Thank you, Thank you.
grow monkfruit, it should grow beautifully in Kathmandu as it likes to grow in high elevations and a little cooler climates. It's a perfect sugar alternative for diabetics, read on it.
Hi Judith, thank you for this informative video I will definitely be trying this ferment as grains make my blood sugar levels skyrocket. This method of preparation sounds like it's the solution. Thanks again, Adrian. P. S. I do like the new hairstyle, it suits you very well. No offence or, sexism intended. Adrian.
No offence taken Adrian; thanks for the kind words. I miss my long hair so am growing it again. That said, I'm sure to have some good hair days and some bad hair days lol!
Because blood sugar is a concern for you, be sure to aim for longer ferment times to ensure most of the sugars are fermented out.
Hi Judith! I really appreciate your channel -- I don't want your videos to disappear or become inaccessible when youtube does something... Do you have your videos backed up?
God bless you for your loving concern. Ironically, after having lost all my stuff 3 times last year within a span of less than one month, I now have 3 backups lol!
Thank you! Was planning on asking you about ways to ferment all grains.. You read my mind.
I fermented cream cheese using milk kefir and love it.
What do you think about fermenting cream cheese with wasabi or horseradish in it?
Wasabi and horseradish are an antimicrobial so that may slow the ferment but it sounds delish!
You're welcome. I often make cream cheese & wasabi or horseradish - it's delicious!
Nice video! I would love to see one where you sprout the grains instead of boiling them before the fermentation process :)
I have a video on my facebook page where I sprouted grain & seeds and discuss sprouting in great detail. I'd post that video here on this channel except I've long since lost the original video and am unable. 🤪 Hmm. Maybe that's a cue to create a new video! 😃
@@TheIntuitiveBodyFoodieNetwork Yes please! I saw the other video already on facebook. It's informative with great tips but you don't film how you are actually sprouting and then fermenting. What would interest me for instance is where you leave your sprouts. Because even though I rince them twice a day and change their cloth daily, they mold. I don't really know why but I suspect it's because I'm leaving them next to my fermentation (water kefir, kombucha, fermented vegetables etc). Could that be the reason? Please let me know!
(Btw, I also think short hair looks better on you :)
Wait, you can ferment pasta?? I was just Googling that the other day and did not find any sign that you could. I would love to learn how to do that. All this fermenting save so much cooking! Especially in hot weather and not to mention healthier.
Fermentation is healthy fast food that saves on cooking cost & time. Yes, and definitely better in hot weather. Here's the link for fermented pasta: czcams.com/video/cPZKyeJIJGM/video.html
Fermented soups? Tell me more!
I never heard of fermentation after cooking. Interesting. New subscriber here.
Welcome aboard! Thanks for joining. 😁
Thanks; that is very well explained. My question to you: will fermentation decrease the glycemic index of the grain?
Yes it does, but don't take my word for it. Here's a link to a bunch of science articles on the subject. Happy reading! www.ecosia.org/search?q=effect%20of%20fermentation%20on%20glycemic%20index
@@TheIntuitiveBodyFoodieNetwork very grateful. Thanks a million
fermentation lids are great so you have no explosions , so less mess and no waste of time. If you are having explosions that often you are wasting money in the loss of your ferment.
Sound advice Heather.
A gallon is not about 3 quarts. It is exactly 4 quarts.
So it is!
I want to ask a question. Is boiling grains inhabitants probiotic in any ways in fermentation?
Boiling grains before fermentation does not inhibit the fermentation and the development of probiotics. However, boiling grains after you've fermented the them does destroy many of the beneficial probiotic bacteria.
Good stuff. You made me laugh when you said you had a thing for italians
It's true; I absolutely love them lol!
Wouldn't the antinutrients stay in the cooking water?
Yes antinutrients are in the cooking water; however, fermenting removes them. 😉
verySlowTalk.
The better to understand all the wonderful information being imparted!
@@mothershelper1981 ItsNotAboutUnderstanding.ItsAboutContent.HowDoYouPresentIt.
Nope, it's the content. I think her presentation is wonderful. Anyone who doesn't can always go watch a different video that suits their taste better.
Very interesting, but hard to follow because you ramble incessantly. You do not show the actual fermentation in process, nor do you show the resulting fermented product.
sounds like you need to find another channel that resonates with what it is you're looking for. btw, thanks for the gift. "incessantly" means non-stop without interruption. I wonder what kind of video you'd be watching if I didn't talk much. maybe that's what resonates with you.
@@TheIntuitiveBodyFoodieNetwork I've already moved on. Thank you
I think you may have indirectly answered the question I have been searching for, but let me clarify: I'm currently on keto, but used rejeuvalac fermented wheat grass water as a substitute for whey or salt in vegetable fermentation. Does this fermented water contain carbs and if so, do you know how much? Thank you SO much!
So I don't know the exact carbs but please know that the sugars & starches which convert into sugars are greatly reduced the longer they ferment. That said, it will still contain some carbs. Like you, I only wish I knew exactly how much per ounce.
Boiling the grains will kill any probiotics so natural fermentation will not occur, requiring an innoculation from kefir, etc.
سلام عليكم..ارجوك هل يمكن الترجمة بالعربية
أعتقد أن هذا شيء تفعله من جانبك بمجرد النقر على أيقونة الإعدادات بجوار أيقونة CC.
Ensure your family security by buying some physical Argentum in a very uncertain world, it's flying off the shelves and becoming difficult to find.
Good advice. That said, I'm pretty sure the entire world will move to various forms of crypto-currency, digital currency, points system currency and Universal Basic Income within the next couple years. With so much global economic collapse, there simply isn't a sufficient gold & silver supply in the world for everyone thus governments will have to adapt.
You should probably look at the definition of couscous it’s a pasta not a grain.
I learn something new every day. Thanks!!
Carbs are good for you
Providing you're not diabetic and you don't over-indulge in carbs, I agree.