Joel Salatin Shares the History of Why Grain is Ubiquitous in our Food Supply
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- čas přidán 12. 07. 2023
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I remember back in the 70's a new cafe opened called " My Brother's Keeper. They did all their own baking and made a sourdough/sprouted grain bread that changed our lives. I'll never forget that sunny day sitting with my mom eating that bread with melted ghee, roasted garlic, sliced Gouda, my very first steamed artichoke with the Rolling Stones "Wild Horses" playing in the background...and Sun Tea.
What a lovely memory.❤️
This is a big issue in America! We have heard about many people traveling to Europe, Italy more specifically, who cannot eat bread in America, but when they eat it in Italy it doesn't bother them at all!
Most European countries do not allow the spraying of glyphosate and other toxic pesticides/herbicides on their crops. The US sprays all non organic grains with glyphosate (roundup). We have GMO corn that is resistant to roundup and all other grains are sprayed using roundup as a desiccant to speed up the drying process at the end of the plants life cycle. Even most organic grain have some level of roundup due to chemical drift from neighbouring farms. This stuff is extremely toxic for human and plant health. It works by blocking the absorption of vital minerals in a plant/human body. Roundup is just one of the many other toxic chemicals sprayed on our food allowed by the fda.
😥😥🙄
They use combines in Europe too
Its the chemicals in american grain , not the gluten which causes issues.
Ruth here, l ate bread made from ancient grain, it worked for a while, l had to eat glutin free, then it caught up with me, l am getting better now that l have stopped eating the bread😢
Joel has become a living legend!!! I glad that so many are recording his knowledge; and especially, he himself published books containing his knowledge so he can reap some of the profits!!! Thank you, Joel! 🇺🇸🦅🇺🇸
We’re organic regen at a fairly decent scale, and growing ancient grain varieties that we combine at high moisture and put it through a process in harvestore silos that slightly ferments it. Then we process and sort according to quality. It’s worth the work. Instead of pricing it by the bushel, 100 weight, or ton, it’s by the pound, and from the feed grade, to food grade, and seed grade, it’s a $3/lb product. It doesn’t have the weight of modern wheat, it’s about 40 lbs per bushel, and we get around 40 bushels per acre, but we interplant a 10-15 bushel yellow pea crop in to it. The wheat itself is planted into a 65 species cover crop designed to winter kill. Then we interseed right through the snow in late winter. At night, when the ground is more solid.
I wish I could master mind corn the same way I have small grains. The product is great, 10-18% protein, as a feed producer, you can’t beat it on saving $ mixing in protein. But I take it on the chin selling the corn on its own. The premium isn’t that premium compared to ancient grains. It’s as much the varities as it is the process that hurts us. I’m growing stuff that would probably actually work in Alaska. Cattle are king, I need grazing time. Can’t wait for a 110 - 115 day relative maturity, we grow 75-89 day.
This is an interesting. Have you ever had issues with mold?
@@tjsotos2885 no, it’s an oxygen limited environment. Mold requires oxygen.
Is your product available? I would love to taste!!!
Here in Australia I bake sour dough bread from ancient grains from local regen farmer's.. so happy❤
I adopted elements of the 'paleo' diet a while back - which largely excludes grains. Profound changes! The benefits were almost immediate. Suddenly I didn't need to toilet as often, my energy levels were stable throughout the day, my acid reflux diminished, and my hunger cravings went away. I loved breads, oats and the like but obviously they weren't agreeing with me. I increased protein and fats at this time also.
same. changed my life.
One correction: a common feature of Neolithic settlements in Euroasia is a grain drying kiln, usually a carefully shaped pit similar to a rocket stove with ledges for the baskets of grain. Shocks of wheat and other grains are more modern, post Bronze Age. So for many millennia, farmers grew and harvested grain and dried it promptly-- without that fermentation he describes. The straw wasn't cut, but rather, the farmers stripped the seeds directly from the stalk into their harvest baskets. Far less storage required and few tools, and the kiln was able to ensure fast drying without risking pest damage or weather losses.
Kilns continued in use in many wet weather climates, like Ireland. They got larger and more elaborate in some cultures. It's a fascinating thing to track in the archaeological record.
Grain was definitely a high value commodity that made up less of most folks' diets (especially in the Americas, where nuts and tubers were the primary carbs for most areas until the adoption of maize from its center of domestication). It's definitely important to realize that grains weren't staple foods until very recently, roughly the past two millennia, and still aren't sensible homestead crops to grow. But the fermentation point is limited to just a few cultures and of very short duration.
Wow! I find this comment to be just as interesting as the video. Picking the tops by hand straight into drying baskets sounds much easier than the amount of energy that went into all the scythes and care of all the plough animals.
Thanks for sharing 😊
So if the farmers picked the seeds straight off the plant, then what happened to the plant itself? Did they just let it stand?
@@schmuckpuppet4842 Yes, as far as we're able to tell, the beheaded stalks remained in the fields to decay and build soil for the next year. It's not as definite, however, since the details on the baskets, grain stripping flint knives and the drying kilns are easy to study from settlement digs. The fields themselves are often floodplain areas and were of course subject to annual disturbance that leaves very little evidence today of exactly what happened on them. So, it's possible that some Neolithic cultures were harvesting that straw as well; perhaps they let it die and dry out naturally over weeks and then went to cut it for making baskets, skeps, mats, bed stuffing, etc. We don't know for sure. But we know they did harvest the grain directly and bring that in to dry, and stored it in earthenware or pottery containers indoors to protect it. No threshing room needed, no giant granary or barn for storing shocks/sheaves. No need for large scythes, flails, or wagons/draft animals to transport large bundles of straw and grain together.
@@organicnorth5492 Thanks! It's not really less labor, but different labor, with some of the effort put into infrastructure like barns and equipment, versus manually harvesting the grain in the field.
As an interesting side note, manual seedhead harvest has an impact on genetic selection for which seeds you plant out the next year; the seeds which are larger, and detach easily by hand without flinging themselves away at first touch, will represent the bulk of those collected. Those traits end up selected for pretty rapidly, so the domestication process only requires someone working fast and not bothering to stop and gather every single possible seed off the grain stalk. By contrast, the threshing floor and flail technique will be less selective; you end up collecting much higher percentages of the seeds, including those that wouldn't have been easily harvested by hand.
@@one_field Sounds like it was more of foraging than farming? But maybe I'm underthinking it.
Very interesting. Always learn something when Joel talks.
Another thing to strongly consider is the oxidation of flour once it is milled. Not only does it oxidize quickly after milling, but modern practices are to separate the healthier parts of the wheat berry, and make bread from what is left(the endosperm). Grain was not meant to eat without all 3 parts. I know many people that thought they could not tolerate grain can eat it without any problem, and also with many added health benefits once they started milling grain at home and baking their own bread.(as I do weekly for my family of seven) It’s truly a game changer!
I recently started milling my own wheat and it’s wonderful. The flavor is amazing. There is definitely a learning curve but once you figure out how to bake with real freshly milled whole wheat it’s worth the energy to mill your own. And of course you want to buy organic wheat not dried using the glyphosate.
Great history lesson!👍
Great stuff!
Personally, I think the 'agricultural revolution' was a devolution from our higher knowledge ancestors being taken over like we are now. Grain is peasant food. If you look at what the ancients built, I just don't see their pinnacle achievement being the farming of grass..... Love everything Joel said with regards to the further devolution of the peasant food though:)
Duh!
Scaled up grain production is the definition of civilization!!
Have you not heard of ancient Egypt, Sumer, China, Meso America & their domestication and use of barley, wheat, millet/rice and corn respectively.
What the hell do they teach you in school now days??
@@willbass2869You're not quite catching my drift. barley, wheat, rice..... they're not food imo.
You are correct. Grasses (grains are grasses, too) are omnivore and ruminant food. Most definitely our health had diminished as a human race these past 100 years or so. All thanks to grain. We are meat eaters.
Brilliant discussion thank you both.
Glyphosate glyphosate glyphosate
The main factor in all our health issues. Period
And persistent herbicides.
Believe it or not, Glyphosate is the least toxic herbicide used. 2-4-D, Atrazine, and Dicamba are more toxic.
So interesting!!
Thank you
Love seeing the podcast in video form
FYI: you can still sprout your wheat berries and then halt the sprouting process by drying them out in a dehydrator.
OR you can unlock more of the nutrients in the grain by way of fermentation called sourdough which typically takes anywhere from 24 to 48 hours. This process also makes the grain more digestible... provided you are at the very least using organic grain to begin with.
This is missing the whole mark. The problems people have with wheat is because commercially processed wheat separates the good shaft from the gluten. This is done so flour and bread are shelf stale for long time. When wheat was ground by hand or at local mills it only lasted a few days - weeks at most. That flour has tons of vitamins and minerals we need. All that is taken out with commercial steel mills. Some countries still use stone mills - they are a much healthier population than Americans. Do the research.
I mill my own wheat with a stone ground mill, use it immediately or keep it in the freezer to halt the oxidation. Organic, of course, so as to avoid the glyphosate. It’s life changing.
I used to eat 100% whole wheat bread, not because it was better for me but because it had flavor unlike white bread. Around 3 years ago there was a change. Suddenly the brand I normally got lost flavor. I started switching brands. I would find one that did have the whole wheat flavor and then it would switch up shortly after and no flavor.
I wish I would have saved any of the list of ingredients of any of those to see what changed.
I started fixating on what bakers used to do to increase profit margins. A popular additive to bread was chalk. It made the bread appear whiter (the whiter the bread the higher the cost). There were many possible additives but that was the most prevalent.
Whatever they changed definitely changed the bread. I already was having digestive issues before that change. After that change with increased issues and severity of issues I have been able to isolate bread and wheat products as a major contributor to my issues.
They put lots of sugar too, using different names for it
agree with the oxidation part. Not so much the "whole grain" part. I don't think even after 10,000 years we've really gotten good at eating the compounds in grain. My health journey led me to understand just how much the chemical compounds in plant foods (maybe lectins, oxalates, not really sure), especially in grains, were effecting me negatively (to the degree that I developed life-threatening autoimmune conditions). in the sparse occurrence that I eat rice I make sure to eat white rice. This gives me a little carbs when I need them, and not the parts that go to war with my body, hahaha.
I too gravitate towards wholeness, but I'm not sure that applies to our attempts to eat seeds. They're usually housed in protection both physical and chemical, and even birds can be selective about which parts they eat. I wish I know exactly how to interpret all this health stuff...but that's my thoughts. haha.
I believe, with cause, that its not grain , so much as farming practices that are to blame . Typical farmland use so many fertilizers, amendments, pesticides and fungicides ( many on the seed at planting), before harvest its sprayed with an herbicide to control the timing of the crop drying out to expidite harvest. Each of these chemicals are studied to see if they are "safe" enough...but not in combination with each other.
I’ve been all over the Midwest and I’ve never seen where glyphosate has been sprayed on wheat or any other grain to kill it before harvest I’d say that is an extremely uncommon practice.
@@dewood007 I wish. It's called "drying down". I keep hoping its dying out, since it's an added expense to the grain farmer.
Those "Chemical Studies" are all big Ag funded, so guess what their conclusions always are? Yep you guessed it "safe and effective". Hmmm? Where have I heard that before?
They use chemical fertilizers instead of tilling cover crops, manure or compost etc.
@@Userxyz-z2d 100% Although cover crops are being used a lot more now days, at least here in Ohio. A neighbor of mine is using a drone to seed in cover crops into soybeans so they can start growing as the beans drying in the field. Not defending conventional agriculture as a whole just saying some farmers are being innovative in their practices
Wow - you guys are singing my song. Great video. I concur with the content.
I had stomach problems for years, stopped eating grains..boom!
Seed oils too!! There bad!
Incredible
Please considered these three issues.
Baker’s yeast, genetically modified back in the 1960’s and the norm of the industry as early as the early 70’s, I believe, has had far more damage to our gut biome then working with the grains natural genetic diversity to reduce it’s height and make it more productive.
A second big issue is the norm of spraying glysophate on week to killing the grain (and beans) to even out drying and make harvesting predicable.
And third, and of far more importance then is being given credit, is the affects of fertilizer on soil life who as controversial to the nutrient cycling system are not available to do their part and thus, the wheat seeds proteins are incomplete . Malformed proteins are like a poison in our bodies.
The problem with that is that Salatin bases his argument on history. You based your argument on speculation and how you "feel" about it. He also never said glyphosate was good either.
Glyphosate probably causes cancer and other nasty illnesses but that is an entirely different problem than the nutritional content of grains that have been sprayed with it. You can't just assume that these two separate problems are even related, unless you perform some real science and get results that indicate such a thing.
@@reno_death op appears to be highlighting closely related issues to the topic, not offering feeling based speculative counterpoints to salatin's information.
@@emilylidie5120 You didn't really address my complaint so I'll say it again. To correlate use of fertilizers, glyphosate, etc. to a reduction in the nutritional value of crops is 100% speculation UNLESS a correlation can be made via scientific studies. Until then, it is in fact pure speculation.
ThankQ and Crush on
Amen brother
Certainly the way modern wheat is harvested, it is sprayed with glyphosate to dry it, (this practice is banned in Europe) has got to play a big role in the ill effects we see in the health of Americans. Glyphosate (Roundup) is a known carcinogen (admitted by Monsanto) and is seriously damaging to the biome, human, soil and plant.
Skip to 3:15 to hear the actual topic
I'm reminded by a quote in the book Sapiens.. "Humans didn't domesticate wheat, wheat domesticated humans". Its a powerful substance... Probably the most potent drug in the world.
I would love to see Borat interview Joel Salatin.
Not to mention them spraying it with glyphosate to dry it!!!!
Great your history correct ,straw still sells for more than the grain
The cool thing about corn compared to wheat is no threshing and is made digestible with calcium hydroxide nixtamalization.
I am carnivore but I am curious about this as it doesn't seem necessary with sweet corn.
@mkshffr4936 sweet corn is a different story. Historic staple that got natives and colonists through winter was hard grain corn. Mexico it is still staple and they get alot of calcium in thier diet from corn after it is nixtamalized in calcium hydroxide. Grits doesn't have to be gritty. Just nixtamilize first and the pericarp shell will dissolve and then the porridge is creamy.
Then there is the milling side that added sticks 4, 5 and 6.
In the mean time we have 8 billion people to feed. Grain may have issues, but at the end of the growing season it's good to have food.
There is likely a better way to produce food, but let's not disrupt the current supply chain until we have an iron clad solution. Starvation really sucks.
They modified the grain in the fifties to have 5 times more gluten that the historical grains. Hence all the gluten intolerance.
8:05 ... no, Joel, that's not fermentation (Fermentation's a microbiological process where the microbiome converts nutrients in something into other things, that isn't occurring here; and it's often an anaerobic process). The closest thing you could claim is that it was undergoing a malting process, but even then, that's pretty sketch to claim, since the grain didn't actually have enough moisture to sprout. If it did, you would have to then dry it down again to store it (look up malt kilns), and you wouldn't really have anything to sow for next year... (it's actually an issue if you get grain to sprout in the field in the head, since it molds and can't really be stored)
All these guys do so well discussing things, aaaaannnnd then they start talking about things they don't understand and make it all seem like those proposing alternative agricultural practices run around in tin-foil-hats or are clueless bumkins lol. Don't speak beyond the limits of your knowledge, or at the very least, qualify your statements beyond your expertise as conjecture and guesswork. Most years, you don't even have to dry your wheat, rye, or barley in most of the US, because it's harvested in LATE JUNE, JULY or AUGUST (it's hot and a bit dry, if you didn't know)!!!! Corn (maize) and soy are hit or miss, due to being harvested in the autumn where there is more rain again (although, we'd only have to run the dryer maybe one out of every 7 years here in OH). Most of the world didn't use giant clay pots to store grain, constructed granaries were far more common, and those are constructed to allow plenty of airflow through the grain stored there, the reason for forced-air bins today is because there is too much grain being stored there (they're massive) for the air to circulate through the grain evenly, which can lead to wet spots in the grain and cause spoilage. The reduction in height of cereal crops is more to due with limiting lodging, rather than "maximizing production". Some straw, historically, was gathered up for bedding and other uses, but most was left in the field (they didn't need all of that straw, considering the fact that massive herds of stabled/feedlot bound livestock is purely the product of industrialized food systems, a modern invention). Bundles of grain were not often brought to a central location for threshing, they were threshed in the field on platforms that could be broken down and moved closer to the harvesters in the field. Even with powered threshing units, those are often on running gear, and are pulled around the field to thresh stacks. As far as "grain to leaf" ratios, if you observe cereal plants, you'll notice that "tall" wheat (and rye) plants have roughly the same amount of leaves that "short" plants do, and that the flower stalk (what will hold the head and be straw) is mostly devoid of leaves and is a large amount of lignified (a natural, carbon-based polymer) plant material (great for holding up a seed head and adding a matte of slow-decomposing carbon on the soil, not much use to gather solar energy or conduct photosynthesis). Bread wasn't a "special" treat... it was a staple food for most of the last 15,000 +/- years in pretty much the entire world (the grains and pulses used changed depending on the region). Beer brewing started between 8 and 6000 years ago, and you don't brew beer if you don't have sizable supplies (compared to population) of grain.
Source: farmer, hobby maltster, hobby brewer, hobby baker. Unlike Mr. Salatin... I actually have experience and research in this stuff (he should probably stick with talking about chickens). This is a recurring problem with "experts", they assume that because they know a lot in one area, that they then must know a lot about everything else... and the people who keep trying to push all of humanity down the path we've been on for the last 200 +/- years are watching this stuff and using it to convince people that we're just a bunch of idealistic, clueless, tree-hugging hippies.
The illnesses we see is not the grain..... It's the carbohydrates in the grain. Same with fruits potatoes and anything else with csrbs. Carbs is .....over abundance..... Are killing us.
Our grain is best left to fattening the animals for us to eat. Grain is not human food
Grain is even a worse cattle food. Its a lie that cattle need grain and that cattle need to be "fattened".
I’m surprised he doesn’t address the sort of genetic manipulation that took place in the 50s where it comes to our grains. That man-made proteins were inserted, unnatural proteins the body doesn’t recognize or digest well, that triggers cravings, weight gain etc.
Each one of these is a strike….
Well isn’t it 3 strikes and your out?
I hear BS in this…..if you dont have gluten sensitivity, then gluten is a safe & delicious component. Same w peanuts …if you are not sensitive to peanuts the. They’re just fine. Grain fed cattle taste different from grass fed…. You choose.
This video is brought to you by Doritos.
Fermentation is required for "bread" to be actual bread. Without fermentation, it's just poison.
"kind of food made from flour or the meal of some grain, kneaded into a dough, fermented, and baked"
Source: etymonline
The grain isn't fermented, that's why we use yeast or some other levening agent.
❤🎉😮