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Freeze your bread before toasting. Dr. Amy Shah dropped this simple hack on Tamsen Fadal’s podcast: freezing turns some of the starch into resistant starch, which acts like fiber, feeds your gut bacteria, and significantly lowers the blood sugar spike. Same trick works for pasta, potatoes, and rice (those... show more

Camus

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586,890 просмотров • 1 месяц назад •via X (Twitter)

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White rice can contain high levels of arsenic. Dr. Pradip Jamnadas shared a practical method on Diary of a CEO for making it safer: - Soak rice overnight and discard the water (removes much of the arsenic and heavy metals) - Cook with plenty of fresh water and discard that water too - Cool the rice in the fridge, then reheat the next day Arsenic accumulates in rice from contaminated soil and water. Soaking and rinsing can reduce inorganic arsenic by up to 60%. Cooling and reheating rice increases resistant starch, which improves gut health, lowers blood sugar response, and feeds beneficial bacteria. For billions of people who rely on rice as a staple, these simple steps can meaningfully reduce toxin exposure while improving metabolic benefits. Have you tried the soak-and-cool method with rice?

White rice can contain high levels of arsenic. Dr. Pradip Jamnadas shared a practical method on Diary of a CEO for making it safer: - Soak rice overnight and discard the water (removes much of the arsenic and heavy metals) - Cook with plenty of fresh water and discard that water too - Cool the rice in the fridge, then reheat the next day Arsenic accumulates in rice from contaminated soil and water. Soaking and rinsing can reduce inorganic arsenic by up to 60%. Cooling and reheating rice increases resistant starch, which improves gut health, lowers blood sugar response, and feeds beneficial bacteria. For billions of people who rely on rice as a staple, these simple steps can meaningfully reduce toxin exposure while improving metabolic benefits. Have you tried the soak-and-cool method with rice?

Camus

44,917 просмотров • 1 месяц назад

Gary Brecka cut straight to why American pasta and bread can leave people feeling bloated and sluggish — while traditional Italian pasta and bread often don’t. In the US, virtually all flour, bread, pasta, and cereal is fortified with synthetic folic acid — a laboratory-made chemical version of vitamin B9 that does not exist naturally anywhere on earth. American pasta and bread contain mandatory added synthetic folic acid, whereas traditional Italian pasta and bread made from durum wheat do not use the same fortification. About 44–50% of people cannot efficiently convert this synthetic folic acid into the usable form called methylfolate. For those individuals, it can contribute to slower gut motility and symptoms such as intermittent bloating, gas, irritability, and cramping. The fortification policy started with the goal of reducing neural tube defects in newborns. Brecka suggests choosing non-fortified or organic versions of grains, or the methylated form directly, to potentially bypass the conversion issue. Have you noticed any difference in how you feel after eating American-style fortified pasta or bread compared to non-fortified options?

Gary Brecka cut straight to why American pasta and bread can leave people feeling bloated and sluggish — while traditional Italian pasta and bread often don’t. In the US, virtually all flour, bread, pasta, and cereal is fortified with synthetic folic acid — a laboratory-made chemical version of vitamin B9 that does not exist naturally anywhere on earth. American pasta and bread contain mandatory added synthetic folic acid, whereas traditional Italian pasta and bread made from durum wheat do not use the same fortification. About 44–50% of people cannot efficiently convert this synthetic folic acid into the usable form called methylfolate. For those individuals, it can contribute to slower gut motility and symptoms such as intermittent bloating, gas, irritability, and cramping. The fortification policy started with the goal of reducing neural tube defects in newborns. Brecka suggests choosing non-fortified or organic versions of grains, or the methylated form directly, to potentially bypass the conversion issue. Have you noticed any difference in how you feel after eating American-style fortified pasta or bread compared to non-fortified options?

Camus

74,079 просмотров • 3 месяцев назад

"There's A Carbohydrate More Deadly, More Dangerous Than Actual Sugar." Dr Eric Berg You've Been Consuming It For A Very Long Time Without Knowing It. Maltodextrin Has The Highest Glycemic Index Of All Sugars. Glycemic Index: Fructose 25 Raw Honey 50 Sugar 65 Glucose 100 Maltodextrin 136 Maltodextrin is a polysaccharide derived from starch hydrolysis & used as a thickener & filler in processed food. On labels, it does not have to be listed as sugar or added sugar, even though it has a higher glycemic index & causes blood sugar to spike. Maltodextrin is a type of carbohydrate & It comes in the form of a white powder from rice, corn, wheat, tapioca or potato starch. Labeled not only as Maltodextrin, but also Modified Food Starch, Modified Corn Starch & within the "blanket term" Natural Flavors. Food manufacturers add the powder to a wide range of processed foods such as artificial sweeteners, baked goods, bread, crackers, yogurt, nutrition bars, weight loss supplements, cereals, meal replacement shakes, low fat & reduced calorie products, condiments, sauces, spice mixes, salad dressings, chips, pie fillings, pasta & snack foods. This broadly used food additive has caused rapid increased incidence of chronic inflammatory disorders, such as inflammatory bowel disease and metabolic syndrome. Conditions Caused By Maltodextrin: Altered Gut Bacteria IBD Inflammatory Bowel Disease Diabetes Insulin Resistance Hormonal Imbalance Crohn's Disease Ulcerative Colitis Weight Gain GI Distress Gluten Contamination Maltodextrin harms the mucosal epithelial layer in the intestines, the barrier which protects against gut permeability. This damage then leads to systemic inflammation. 👇Maltodextrin Intestinal Inflammation👇 👇Maltodextrin Causes IBD & Crohn's Disease👇 👇Acute/Long Term Maltodextrin Side Effects👇

"There's A Carbohydrate More Deadly, More Dangerous Than Actual Sugar." Dr Eric Berg You've Been Consuming It For A Very Long Time Without Knowing It. Maltodextrin Has The Highest Glycemic Index Of All Sugars. Glycemic Index: Fructose 25 Raw Honey 50 Sugar 65 Glucose 100 Maltodextrin 136 Maltodextrin is a polysaccharide derived from starch hydrolysis & used as a thickener & filler in processed food. On labels, it does not have to be listed as sugar or added sugar, even though it has a higher glycemic index & causes blood sugar to spike. Maltodextrin is a type of carbohydrate & It comes in the form of a white powder from rice, corn, wheat, tapioca or potato starch. Labeled not only as Maltodextrin, but also Modified Food Starch, Modified Corn Starch & within the "blanket term" Natural Flavors. Food manufacturers add the powder to a wide range of processed foods such as artificial sweeteners, baked goods, bread, crackers, yogurt, nutrition bars, weight loss supplements, cereals, meal replacement shakes, low fat & reduced calorie products, condiments, sauces, spice mixes, salad dressings, chips, pie fillings, pasta & snack foods. This broadly used food additive has caused rapid increased incidence of chronic inflammatory disorders, such as inflammatory bowel disease and metabolic syndrome. Conditions Caused By Maltodextrin: Altered Gut Bacteria IBD Inflammatory Bowel Disease Diabetes Insulin Resistance Hormonal Imbalance Crohn's Disease Ulcerative Colitis Weight Gain GI Distress Gluten Contamination Maltodextrin harms the mucosal epithelial layer in the intestines, the barrier which protects against gut permeability. This damage then leads to systemic inflammation. 👇Maltodextrin Intestinal Inflammation👇 👇Maltodextrin Causes IBD & Crohn's Disease👇 👇Acute/Long Term Maltodextrin Side Effects👇

Valerie Anne Smith

281,457 просмотров • 1 год назад

Michael Pollan and Joe Rogan went head-to-head on the carnivore diet. Pollan’s warning: No plants means no fiber. Your gut microbes starve, then start eating the protective mucus lining in your intestines. This can lead to leaky gut and inflammation. Rogan pushed back: Many people on strict carnivore for 20–30 years report huge improvements in depression, anxiety, and autoimmune issues. The gut microbiome thrives on dietary diversity. Both plant fibers and animal proteins influence different bacterial populations. Long-term studies show that extreme restriction (whether zero plants or zero animal foods) can reduce microbial diversity, while balanced diets tend to support broader microbiome health. The gut microbiome affects everything from mood to immunity. This debate shows how divided the science still is. I’m genuinely curious, do you think a long-term carnivore diet can actually work well, or are plants pretty much essential?

Michael Pollan and Joe Rogan went head-to-head on the carnivore diet. Pollan’s warning: No plants means no fiber. Your gut microbes starve, then start eating the protective mucus lining in your intestines. This can lead to leaky gut and inflammation. Rogan pushed back: Many people on strict carnivore for 20–30 years report huge improvements in depression, anxiety, and autoimmune issues. The gut microbiome thrives on dietary diversity. Both plant fibers and animal proteins influence different bacterial populations. Long-term studies show that extreme restriction (whether zero plants or zero animal foods) can reduce microbial diversity, while balanced diets tend to support broader microbiome health. The gut microbiome affects everything from mood to immunity. This debate shows how divided the science still is. I’m genuinely curious, do you think a long-term carnivore diet can actually work well, or are plants pretty much essential?

Camus

333,651 просмотров • 1 месяц назад

Dr. Zach Bush drops a chilling warning about common painkillers and antibiotics — they may be quietly destroying your gut-brain connection and sense of self. In this 1:29 clip he explains: - Antibiotics given for infections like pneumonia or UTIs dramatically raise major depression risk: 24% increase after one course, 44% after two within 12 months. - Ibuprofen damages tight junctions (the “Velcro” holding gut cells together) almost immediately — long before kidney issues appear — allowing bacterial leakage that confuses the immune system and erodes your cellular “sense of self.” Science nugget Multiple peer-reviewed studies (including large cohort analyses in JAMA Psychiatry and Gut journal) confirm antibiotics disrupt gut microbiota diversity and increase depression risk by 20–50% in the following year. Ibuprofen and other NSAIDs reduce intestinal tight junction proteins (e.g., zonulin, occludin), promoting “leaky gut” and systemic inflammation that affects mood and identity via the gut-brain axis. Your gut isn’t just digestion — it’s tied to who you feel you are. Common meds may be silently undermining that foundation. Have you noticed mood or energy shifts after antibiotics or frequent NSAID use? What’s your take on this gut-self connection?

Dr. Zach Bush drops a chilling warning about common painkillers and antibiotics — they may be quietly destroying your gut-brain connection and sense of self. In this 1:29 clip he explains: - Antibiotics given for infections like pneumonia or UTIs dramatically raise major depression risk: 24% increase after one course, 44% after two within 12 months. - Ibuprofen damages tight junctions (the “Velcro” holding gut cells together) almost immediately — long before kidney issues appear — allowing bacterial leakage that confuses the immune system and erodes your cellular “sense of self.” Science nugget Multiple peer-reviewed studies (including large cohort analyses in JAMA Psychiatry and Gut journal) confirm antibiotics disrupt gut microbiota diversity and increase depression risk by 20–50% in the following year. Ibuprofen and other NSAIDs reduce intestinal tight junction proteins (e.g., zonulin, occludin), promoting “leaky gut” and systemic inflammation that affects mood and identity via the gut-brain axis. Your gut isn’t just digestion — it’s tied to who you feel you are. Common meds may be silently undermining that foundation. Have you noticed mood or energy shifts after antibiotics or frequent NSAID use? What’s your take on this gut-self connection?

Camus

20,567 просмотров • 4 месяцев назад

Maltodextrin...The Carbohydrate That's More Dangerous Than Sugar. Glycemic Index: Sugar...65 High Fructose Corn Syrup...87 Glucose...100 Maltodextrin...136 A Carbohydrate not classified as sugar, but acts like sugar in a much more deadly way because it spikes insulin.... Maltodextrin is a type of carbohydrate, but it undergoes intense processing. It comes in the form of a white powder from GMO rice, corn, wheat, tapioca or potato starch. Maltodextrin is a polysaccharide derived from starch hydrolysis & used as a thickener & filler in processed food. On labels, it does not have to be listed as sugar or added sugar, even though it has a higher glycemic index & causes blood sugar to spike. Labeled not only as Maltodextrin, but also Modified Food Starch, Modified Corn Starch & within the "blanket term" Natural Flavors. Food manufacturers add the powder to a wide range of processed foods such as artificial sweeteners, baked goods, yogurt, beer, nutrition bars, weight loss supplements, cereals, meal replacement shakes, low fat & reduced calorie products, condiments, sauces, spice mixes, salad dressings, chips, pie fillings & snack foods. Conditions Caused By Maltodextrin: Altered Gut Bacteria IBD Inflammatory Bowel Disease Diabetes Insulin Resistance Hormonal Imbalance Crohn's Disease Ulcerative Colitis Weight Gain Gluten Contamination GI Distress Maltodextrin harms the mucosal epithelial layer in the intestines, the barrier which protects against gut permeability. This damage then leads to systemic inflammation & many forms of IBD Inflammatory Bowel Diseases like Crohn's & Ulcerative Colitis. 👇Maltodextrin Intestinal Inflammation👇 👇Maltodextrin Causes IBD & Crohn's Disease👇 👇Acute/Long Term Maltodextrin Side Effects👇 Speaker: Dr Eric Berg

Maltodextrin...The Carbohydrate That's More Dangerous Than Sugar. Glycemic Index: Sugar...65 High Fructose Corn Syrup...87 Glucose...100 Maltodextrin...136 A Carbohydrate not classified as sugar, but acts like sugar in a much more deadly way because it spikes insulin.... Maltodextrin is a type of carbohydrate, but it undergoes intense processing. It comes in the form of a white powder from GMO rice, corn, wheat, tapioca or potato starch. Maltodextrin is a polysaccharide derived from starch hydrolysis & used as a thickener & filler in processed food. On labels, it does not have to be listed as sugar or added sugar, even though it has a higher glycemic index & causes blood sugar to spike. Labeled not only as Maltodextrin, but also Modified Food Starch, Modified Corn Starch & within the "blanket term" Natural Flavors. Food manufacturers add the powder to a wide range of processed foods such as artificial sweeteners, baked goods, yogurt, beer, nutrition bars, weight loss supplements, cereals, meal replacement shakes, low fat & reduced calorie products, condiments, sauces, spice mixes, salad dressings, chips, pie fillings & snack foods. Conditions Caused By Maltodextrin: Altered Gut Bacteria IBD Inflammatory Bowel Disease Diabetes Insulin Resistance Hormonal Imbalance Crohn's Disease Ulcerative Colitis Weight Gain Gluten Contamination GI Distress Maltodextrin harms the mucosal epithelial layer in the intestines, the barrier which protects against gut permeability. This damage then leads to systemic inflammation & many forms of IBD Inflammatory Bowel Diseases like Crohn's & Ulcerative Colitis. 👇Maltodextrin Intestinal Inflammation👇 👇Maltodextrin Causes IBD & Crohn's Disease👇 👇Acute/Long Term Maltodextrin Side Effects👇 Speaker: Dr Eric Berg

Valerie Anne Smith

266,082 просмотров • 11 месяцев назад

Juice isn’t healthy. Fruit is. Dr. Robert Lustig explained it perfectly on Steven Bartlett’s podcast: The magic of fruit is the fiber. It slows sugar absorption, protects your liver, feeds your gut microbiome (creating beneficial short-chain fatty acids), scrubs your colon, and helps fight inflammation and even colon cancer. When you juice it, you throw the fiber away and you’re left with sugar water. Even smoothies don’t save you — the blades shred the fiber into tiny pieces so it can’t do its job. The sugar hits your liver just as fast as juice. In a world drowning in “healthy” drinks and marketing, the simplest swap (eating the whole fruit instead of drinking it) is one of the highest-leverage things most people can do for their metabolic health. Sometimes the healthiest choice isn’t a fancy product — it’s just not destroying what nature already perfected. Have you ditched juice (or smoothies) for whole fruit, or do you still drink them thinking they’re “healthy”? What’s one change like this that actually made a difference for you?

Juice isn’t healthy. Fruit is. Dr. Robert Lustig explained it perfectly on Steven Bartlett’s podcast: The magic of fruit is the fiber. It slows sugar absorption, protects your liver, feeds your gut microbiome (creating beneficial short-chain fatty acids), scrubs your colon, and helps fight inflammation and even colon cancer. When you juice it, you throw the fiber away and you’re left with sugar water. Even smoothies don’t save you — the blades shred the fiber into tiny pieces so it can’t do its job. The sugar hits your liver just as fast as juice. In a world drowning in “healthy” drinks and marketing, the simplest swap (eating the whole fruit instead of drinking it) is one of the highest-leverage things most people can do for their metabolic health. Sometimes the healthiest choice isn’t a fancy product — it’s just not destroying what nature already perfected. Have you ditched juice (or smoothies) for whole fruit, or do you still drink them thinking they’re “healthy”? What’s one change like this that actually made a difference for you?

Camus

14,259 просмотров • 2 месяцев назад

Joe Rogan: “American bread isn’t even food.” Joe Rogan dives into why bread in the U.S. leaves people bloated, foggy, and exhausted—while bread in Europe doesn’t. For years, Americans blamed gluten, but that’s not the real culprit. About 200 years ago, U.S. mills began stripping wheat of its bran and germ to make it last longer on shelves. That removed the fiber, nutrients, and life from flour. Then came the “fixes”: - Synthetic folic acid added back in—even though many people can’t properly metabolize it. - Chlorine gas used to bleach it white. - Potassium bromate—a carcinogen banned in Europe, the U.K., and even China—added to help dough rise. - Glyphosate sprayed on crops before harvest to dry them faster, disrupting hormones and gut health. What’s left is bread that’s nutritionally dead, chemically bleached, and dosed with toxins—yet legally sold as food. Rogan calls it a “slow poison,” comparing American dough to something that looks and tastes good but drains health over time. In Europe, real bread still exists. In the U.S., it’s mostly a chemical experiment dressed up as food. Would you eat the same “bread” once you knew what was in it?

Joe Rogan: “American bread isn’t even food.” Joe Rogan dives into why bread in the U.S. leaves people bloated, foggy, and exhausted—while bread in Europe doesn’t. For years, Americans blamed gluten, but that’s not the real culprit. About 200 years ago, U.S. mills began stripping wheat of its bran and germ to make it last longer on shelves. That removed the fiber, nutrients, and life from flour. Then came the “fixes”: - Synthetic folic acid added back in—even though many people can’t properly metabolize it. - Chlorine gas used to bleach it white. - Potassium bromate—a carcinogen banned in Europe, the U.K., and even China—added to help dough rise. - Glyphosate sprayed on crops before harvest to dry them faster, disrupting hormones and gut health. What’s left is bread that’s nutritionally dead, chemically bleached, and dosed with toxins—yet legally sold as food. Rogan calls it a “slow poison,” comparing American dough to something that looks and tastes good but drains health over time. In Europe, real bread still exists. In the U.S., it’s mostly a chemical experiment dressed up as food. Would you eat the same “bread” once you knew what was in it?

Camus

355,101 просмотров • 8 месяцев назад

What is Maltodextrin? The carb nobody talks about... but it's more dangerous than sugar! Dr. Eric Berg exposes Maltodextrin – this sneaky white powder spikes blood sugar, packs on stubborn belly fat, fuels inflammation & wrecks your gut microbiome. It's the #1 hidden saboteur lurking in "healthy" snacks, protein powders, sports drinks & processed foods. Maltodextrin is a highly processed white powder made from GMO corn, rice, potato, tapioca or wheat. It’s technically a polysaccharide, but don’t let that science work fool you—it acts like a sugar in your body. It’s used to: ⚪️Add bulk & texture ⚪️Extend shelf life ⚪️Create that “melt in your mouth” feel. ⚪️Spike your blood sugar like a rocket to the moon. ⚠️Why it's Fattening 1️⃣Blood Sugar Spike = Fat Storage Maltodextrin has a glycemic index of 136 — higher than table sugar glycemic index of 65. This creates a huge insulin spike, which tells your body: ‼️Quick!! Store everything as fat! Especially around the belly! 2️⃣It hides in “Healthy” Foods You’ll find it in: ⚪️Protein powders ⚪️Sports drinks ⚪️Sugar free or low-fat snacks ⚪️Instant oatmeal, soups, dressings & supplements. It’s often added to make processed foods taste better or feel “creamy” while quietly sabotaging your metabolism. 🚫Maltodextrin is the wolf in carbs clothing—a cheap filler with a sweet tooth for destruction. It promotes fat storage, destabilizes blood sugar, feeds inflammation & disrupts your gut ecosystem. If you’re trying to heal, reduce inflammation, lose weight, or stay off blood sugar rollercoaster — ditch it. Look for it on ingredient lists (even supplements) and run the other way.

What is Maltodextrin? The carb nobody talks about... but it's more dangerous than sugar! Dr. Eric Berg exposes Maltodextrin – this sneaky white powder spikes blood sugar, packs on stubborn belly fat, fuels inflammation & wrecks your gut microbiome. It's the #1 hidden saboteur lurking in "healthy" snacks, protein powders, sports drinks & processed foods. Maltodextrin is a highly processed white powder made from GMO corn, rice, potato, tapioca or wheat. It’s technically a polysaccharide, but don’t let that science work fool you—it acts like a sugar in your body. It’s used to: ⚪️Add bulk & texture ⚪️Extend shelf life ⚪️Create that “melt in your mouth” feel. ⚪️Spike your blood sugar like a rocket to the moon. ⚠️Why it's Fattening 1️⃣Blood Sugar Spike = Fat Storage Maltodextrin has a glycemic index of 136 — higher than table sugar glycemic index of 65. This creates a huge insulin spike, which tells your body: ‼️Quick!! Store everything as fat! Especially around the belly! 2️⃣It hides in “Healthy” Foods You’ll find it in: ⚪️Protein powders ⚪️Sports drinks ⚪️Sugar free or low-fat snacks ⚪️Instant oatmeal, soups, dressings & supplements. It’s often added to make processed foods taste better or feel “creamy” while quietly sabotaging your metabolism. 🚫Maltodextrin is the wolf in carbs clothing—a cheap filler with a sweet tooth for destruction. It promotes fat storage, destabilizes blood sugar, feeds inflammation & disrupts your gut ecosystem. If you’re trying to heal, reduce inflammation, lose weight, or stay off blood sugar rollercoaster — ditch it. Look for it on ingredient lists (even supplements) and run the other way.

Valerie Anne Smith

16,764 просмотров • 5 месяцев назад

Not Everything Belongs in the Fridge! Let’s discover some common foods that can turn toxic when chilled!❌️ 🥔POTATO: Refrigeration causes starches to convert to sugars, resulting in a sweeter taste and a gritty texture. Cooking these at high temperatures can produce acrylamide, a potentially harmful compound causing cancer. 🧄Garlic: Garlic can sprout and become rubbery when refrigerated, losing its flavor and potency. Always buy fresh garlic with a peel. Unpeel it only when you're about to cook it and keep it outside the refrigerator, Always. 🧅ONION: Lots of people do this mistake of cutting half an onion, cooking it, and keeping the other half in the fridge. Never do that. It starts collecting all the unhealthy bacteria in the environment and catches mold. 🫚GINGER: It starts catching mold very quickly when you refrigerate it, and that has been linked with kidney and liver failures. Do not refrigerate it. 🍚RAW RICE: This will shock you the most! Rice if not cooled properly before refrigeration, cooked rice can develop harmful bacteria like Bacillus cereus. This bacteria can produce toxins that lead to food poisoning. Yes, rice when refrigerated increases resistance to starch which is healthy but but…

Not Everything Belongs in the Fridge! Let’s discover some common foods that can turn toxic when chilled!❌️ 🥔POTATO: Refrigeration causes starches to convert to sugars, resulting in a sweeter taste and a gritty texture. Cooking these at high temperatures can produce acrylamide, a potentially harmful compound causing cancer. 🧄Garlic: Garlic can sprout and become rubbery when refrigerated, losing its flavor and potency. Always buy fresh garlic with a peel. Unpeel it only when you're about to cook it and keep it outside the refrigerator, Always. 🧅ONION: Lots of people do this mistake of cutting half an onion, cooking it, and keeping the other half in the fridge. Never do that. It starts collecting all the unhealthy bacteria in the environment and catches mold. 🫚GINGER: It starts catching mold very quickly when you refrigerate it, and that has been linked with kidney and liver failures. Do not refrigerate it. 🍚RAW RICE: This will shock you the most! Rice if not cooled properly before refrigeration, cooked rice can develop harmful bacteria like Bacillus cereus. This bacteria can produce toxins that lead to food poisoning. Yes, rice when refrigerated increases resistance to starch which is healthy but but…

Mohini Of Investing

83,747 просмотров • 1 год назад

This might be the easiest French toast hack you’ll ever try — and it only uses two ingredients (if you count ice cream as one). All you need is a loaf of bread and a carton of vanilla ice cream. Instead of whisking up eggs, milk, and sugar like you normally would, you just let the ice cream melt and dip your bread straight into it. When it hits the hot pan, the ice cream caramelizes beautifully into the bread, giving you that rich, golden crust. It’s genuinely one of the simplest ways to make French toast, especially if you’re not big on cooking or don’t want to deal with a bunch of ingredients. One little tip that makes it even better: try mixing some cinnamon right into the ice cream before you dip the bread. A lot of us have dealt with cinnamon floating to the top in regular batter, which means some pieces get way more than others. Stirring it into the ice cream first helps it distribute evenly across every slice. Just make sure you’re using real ice cream and not “frozen dairy dessert.” Some products can be a little misleading with the labeling, and while the hack might still work, real ice cream has a higher dairy content that gives it that extra richness. Would you try making French toast this way, or do you have a favorite twist you already use?

This might be the easiest French toast hack you’ll ever try — and it only uses two ingredients (if you count ice cream as one). All you need is a loaf of bread and a carton of vanilla ice cream. Instead of whisking up eggs, milk, and sugar like you normally would, you just let the ice cream melt and dip your bread straight into it. When it hits the hot pan, the ice cream caramelizes beautifully into the bread, giving you that rich, golden crust. It’s genuinely one of the simplest ways to make French toast, especially if you’re not big on cooking or don’t want to deal with a bunch of ingredients. One little tip that makes it even better: try mixing some cinnamon right into the ice cream before you dip the bread. A lot of us have dealt with cinnamon floating to the top in regular batter, which means some pieces get way more than others. Stirring it into the ice cream first helps it distribute evenly across every slice. Just make sure you’re using real ice cream and not “frozen dairy dessert.” Some products can be a little misleading with the labeling, and while the hack might still work, real ice cream has a higher dairy content that gives it that extra richness. Would you try making French toast this way, or do you have a favorite twist you already use?

End3of6Days9 (Helen) 🇺🇸

123,053 просмотров • 1 месяц назад

How Much Sugar Do I Need To Function & To Be Healthy? The Amount Of Sugar That You Need To Function & Be Healthy Is...ZERO. There Is No Nutritional Requirement Whatsoever Of Sugar. None At All. You Don't Need Any. Dr Aseem Malhotra, Cardiologist You Don't Need Any Dietary Source Of Glucose. The Reason For That Is, Our Bodies Need Glucose To Survive, But You Don't Need Any Dietary Source Of Glucose To Survive. People go on Ketogenic Diets & they literally eliminate all starch as well, which also contains glucose, from their diet. Your body will make the glucose it needs from fat & protein. In terms of diets, there is no value from sugar whatsoever. Sugar can give you energy, but you can get energy from fat. Sugar has no nutritional value whatsoever. Zero. From a health perspective, there is zero requirement for dietary sugar. Carbohydrates are not an essential nutrient. We cannot have vibrant health or even live without protein & fat. The opposite is true of sugar & starch. We CAN have vibrant health & live a full energetic healthy life without sugar & starch(Carbohydrates). Excess sugar wreaks havoc on all systems in the body. Sooner or later the harm sets in as: Insulin Resistance & Inflammation Alzheimer's & Dementia Diabetes Cancer Glaucoma & Macular Degeneration Inflammation Arthritis Chronic Kidney Disease Pancreatitis Fatty Liver Disease Heart disease Gut Permeability Insomnia The Benefits Of Eliminating Most Sugar & Achieving The Fat Burning State Of Ketosis: Optimal Weight--Ketosis helps achieve optimal weight. Less hungry, full satiety & burning fat instead of glucose for energy. Improved Metabolic Health--Ketosis encourages healthy lipids, lowers TG, raises HDL & optimal blood pressure levels. Improved Brain Function--Ketosis heals Mental Illness brain dysfunction & treats neurological conditions like Alzheimer's & Parkinson's disease. Improved Blood Sugar Management--Ketosis, along with carbohydrate restriction, puts type 2 diabetes into remission. Improved Energy Levels--Ketosis increases your energy levels & keeps them stable by burning fat instead of glucose for energy. Reduced Risk of Disease--Ketosis reduces your risk of developing heart disease, metabolic syndrome & cancer. Improved Appetite Control--Ketosis makes you less hungry & eat less frequently. Improved Focus--Ketosis allows you to achieve laser powered focus. Improved Gut Microbiome--Ketosis increases the ratio of Bacteroidetes to Firmicutes in your gut microbiome. 👇248 Low Carbohydrate Research Resources👇 👇Ketogenic Protocol For Cancer Prevention/Treat👇 👇Ketogenic Diet Heals Mental Illness👇 Speakers: Dr Aseem Malhotra & DiaryOfaCEO

How Much Sugar Do I Need To Function & To Be Healthy? The Amount Of Sugar That You Need To Function & Be Healthy Is...ZERO. There Is No Nutritional Requirement Whatsoever Of Sugar. None At All. You Don't Need Any. Dr Aseem Malhotra, Cardiologist You Don't Need Any Dietary Source Of Glucose. The Reason For That Is, Our Bodies Need Glucose To Survive, But You Don't Need Any Dietary Source Of Glucose To Survive. People go on Ketogenic Diets & they literally eliminate all starch as well, which also contains glucose, from their diet. Your body will make the glucose it needs from fat & protein. In terms of diets, there is no value from sugar whatsoever. Sugar can give you energy, but you can get energy from fat. Sugar has no nutritional value whatsoever. Zero. From a health perspective, there is zero requirement for dietary sugar. Carbohydrates are not an essential nutrient. We cannot have vibrant health or even live without protein & fat. The opposite is true of sugar & starch. We CAN have vibrant health & live a full energetic healthy life without sugar & starch(Carbohydrates). Excess sugar wreaks havoc on all systems in the body. Sooner or later the harm sets in as: Insulin Resistance & Inflammation Alzheimer's & Dementia Diabetes Cancer Glaucoma & Macular Degeneration Inflammation Arthritis Chronic Kidney Disease Pancreatitis Fatty Liver Disease Heart disease Gut Permeability Insomnia The Benefits Of Eliminating Most Sugar & Achieving The Fat Burning State Of Ketosis: Optimal Weight--Ketosis helps achieve optimal weight. Less hungry, full satiety & burning fat instead of glucose for energy. Improved Metabolic Health--Ketosis encourages healthy lipids, lowers TG, raises HDL & optimal blood pressure levels. Improved Brain Function--Ketosis heals Mental Illness brain dysfunction & treats neurological conditions like Alzheimer's & Parkinson's disease. Improved Blood Sugar Management--Ketosis, along with carbohydrate restriction, puts type 2 diabetes into remission. Improved Energy Levels--Ketosis increases your energy levels & keeps them stable by burning fat instead of glucose for energy. Reduced Risk of Disease--Ketosis reduces your risk of developing heart disease, metabolic syndrome & cancer. Improved Appetite Control--Ketosis makes you less hungry & eat less frequently. Improved Focus--Ketosis allows you to achieve laser powered focus. Improved Gut Microbiome--Ketosis increases the ratio of Bacteroidetes to Firmicutes in your gut microbiome. 👇248 Low Carbohydrate Research Resources👇 👇Ketogenic Protocol For Cancer Prevention/Treat👇 👇Ketogenic Diet Heals Mental Illness👇 Speakers: Dr Aseem Malhotra & DiaryOfaCEO

Valerie Anne Smith

15,209 просмотров • 1 год назад

Local honey + yogurt might be one of the simplest gut health upgrades you can make. Dr. Sabine Hazan said something that clicked for me on the Digital Social Hour podcast: Go find honey from your local area and pair it with yogurt. It’s a gentle, natural way to support your microbiome. She even noted how restaurants are catching on — more sourdough on menus and yogurt-based desserts instead of sugar bombs — because people are waking up to gut health. Your gut isn’t just about digestion — it influences mood, immunity, and inflammation. Small, consistent local choices like this can quietly compound over time. In a world full of complicated supplements and trends, sometimes the smartest move is going back to something as simple and ancient as local honey and real yogurt.

Local honey + yogurt might be one of the simplest gut health upgrades you can make. Dr. Sabine Hazan said something that clicked for me on the Digital Social Hour podcast: Go find honey from your local area and pair it with yogurt. It’s a gentle, natural way to support your microbiome. She even noted how restaurants are catching on — more sourdough on menus and yogurt-based desserts instead of sugar bombs — because people are waking up to gut health. Your gut isn’t just about digestion — it influences mood, immunity, and inflammation. Small, consistent local choices like this can quietly compound over time. In a world full of complicated supplements and trends, sometimes the smartest move is going back to something as simple and ancient as local honey and real yogurt.

Camus

22,027 просмотров • 2 месяцев назад

Dr. Sabine Hazan, a renowned gastroenterologist and microbiome expert, revealed a disturbing truth about the vitamin industry that demands attention. Her research during the pandemic uncovered a critical issue: not all vitamins are created equal, and many could be undermining your health. The problem lies in manufacturing. Some vitamins, particularly those produced overseas, are contaminated with heavy metals like copper and arsenic. Aging factory equipment, such as corroded copper pipes and outdated machinery, allows these toxins to seep into the supplements you take daily. These contaminants can devastate your gut microbiome, killing off beneficial bacteria like bifidobacteria essential for good health. Determined to find a solution, Dr. Hazan partnered with a trusted American company to create a pure Vitamin C supplement, free from toxic metals. She chose an American manufacturer because U.S. standards ensure cleaner, safer products. In her studies, she tested this vitamin on patients, measuring their microbiome before and after. The result was a significant increase in bifidobacteria, confirming the effectiveness of a high-quality, controlled supplement. Had she used random, unverified vitamins, the outcomes would have been inconsistent. Contaminated supplements don’t just fail to deliver benefits—they actively harm your gut by disrupting its delicate balance. Dr. Hazan’s research underscores a critical point: the source of your vitamins is as important as the vitamin itself. Key Takeaways from Dr. Hazan’s Research: - Contaminated vitamins, often from overseas, contain heavy metals that damage gut health. - American-made vitamins are generally purer due to stricter manufacturing standards. - Pure, high-quality vitamins, like her tested Vitamin C, can boost beneficial gut bacteria. - Always choose trusted, verified brands to protect your microbiome. The bottom line: your health is too valuable to risk on cheap, unvetted supplements. Demand transparency, quality, and American-made products to safeguard your gut and overall well-being. Share this post to raise awareness! Let’s hold the supplement industry accountable and prioritize health over profit.

Dr. Sabine Hazan, a renowned gastroenterologist and microbiome expert, revealed a disturbing truth about the vitamin industry that demands attention. Her research during the pandemic uncovered a critical issue: not all vitamins are created equal, and many could be undermining your health. The problem lies in manufacturing. Some vitamins, particularly those produced overseas, are contaminated with heavy metals like copper and arsenic. Aging factory equipment, such as corroded copper pipes and outdated machinery, allows these toxins to seep into the supplements you take daily. These contaminants can devastate your gut microbiome, killing off beneficial bacteria like bifidobacteria essential for good health. Determined to find a solution, Dr. Hazan partnered with a trusted American company to create a pure Vitamin C supplement, free from toxic metals. She chose an American manufacturer because U.S. standards ensure cleaner, safer products. In her studies, she tested this vitamin on patients, measuring their microbiome before and after. The result was a significant increase in bifidobacteria, confirming the effectiveness of a high-quality, controlled supplement. Had she used random, unverified vitamins, the outcomes would have been inconsistent. Contaminated supplements don’t just fail to deliver benefits—they actively harm your gut by disrupting its delicate balance. Dr. Hazan’s research underscores a critical point: the source of your vitamins is as important as the vitamin itself. Key Takeaways from Dr. Hazan’s Research: - Contaminated vitamins, often from overseas, contain heavy metals that damage gut health. - American-made vitamins are generally purer due to stricter manufacturing standards. - Pure, high-quality vitamins, like her tested Vitamin C, can boost beneficial gut bacteria. - Always choose trusted, verified brands to protect your microbiome. The bottom line: your health is too valuable to risk on cheap, unvetted supplements. Demand transparency, quality, and American-made products to safeguard your gut and overall well-being. Share this post to raise awareness! Let’s hold the supplement industry accountable and prioritize health over profit.

Camus

13,008 просмотров • 1 год назад

Prof. Tim Spector made sourdough sound almost too straightforward on the ZOE podcast. You keep a bit of starter in the fridge like your grandmother probably did, feed it some flour and water, let the microbes do all the heavy lifting overnight, and the next day you’ve got fresh bread. Five minutes of actual work. No fancy equipment, no complicated chemistry — just the same living process people used for centuries before 1963 turned bread into something wrapped in plastic. What really hit me was the health angle: an Italian study found that some people with celiac disease who couldn’t tolerate normal bread could actually eat the sourdough version because the fermentation changes how the gluten is presented. Still gluten, but gentler on the body. It’s wild how something so ancient feels revolutionary now. In a world of ultra-processed everything, this is one small, doable way to take back a bit of real food — and it might even help people who thought bread was off-limits forever. I’ve been thinking about how many “complicated” healthy habits are actually this simple once you strip away the marketing. Makes me want to dust off a starter jar this weekend. Anyone else tried keeping a sourdough starter going, or is it still on your “one day” list?

Prof. Tim Spector made sourdough sound almost too straightforward on the ZOE podcast. You keep a bit of starter in the fridge like your grandmother probably did, feed it some flour and water, let the microbes do all the heavy lifting overnight, and the next day you’ve got fresh bread. Five minutes of actual work. No fancy equipment, no complicated chemistry — just the same living process people used for centuries before 1963 turned bread into something wrapped in plastic. What really hit me was the health angle: an Italian study found that some people with celiac disease who couldn’t tolerate normal bread could actually eat the sourdough version because the fermentation changes how the gluten is presented. Still gluten, but gentler on the body. It’s wild how something so ancient feels revolutionary now. In a world of ultra-processed everything, this is one small, doable way to take back a bit of real food — and it might even help people who thought bread was off-limits forever. I’ve been thinking about how many “complicated” healthy habits are actually this simple once you strip away the marketing. Makes me want to dust off a starter jar this weekend. Anyone else tried keeping a sourdough starter going, or is it still on your “one day” list?

Camus

24,509 просмотров • 1 месяц назад

The Vitamin C Revelation: How a Common Supplement Reshapes Your Gut Microbiome A clinical discovery by Dr. Sabine Hazan has uncovered a powerful new function of Vitamin C. Beyond its well-known antioxidant role, it appears to be a critical fuel for our beneficial gut bacteria. While on the front lines treating COVID-19, Dr. Hazan was taking high doses of oral Vitamin C. Subsequent testing revealed a stunning side effect: her levels of Bifidobacteria—a cornerstone of gut health—had quadrupled. Intrigued, she launched a formal study, analyzing patient stools before and after Vitamin C supplementation. The results, now published, confirmed it: Oral Vitamin C significantly increases Bifidobacteria. Why does this matter? Bifidobacteria are not passive residents; they are vital for: - Building a robust immune system - Fortifying the gut lining - Combating chronic inflammation - Synthesizing essential nutrients This research suggests that one of Vitamin C's most profound benefits may be its prebiotic-like effect, nurturing the microbiome that forms the foundation of our overall health. It's a paradigm shift in understanding how a simple, accessible nutrient works from the inside out.

The Vitamin C Revelation: How a Common Supplement Reshapes Your Gut Microbiome A clinical discovery by Dr. Sabine Hazan has uncovered a powerful new function of Vitamin C. Beyond its well-known antioxidant role, it appears to be a critical fuel for our beneficial gut bacteria. While on the front lines treating COVID-19, Dr. Hazan was taking high doses of oral Vitamin C. Subsequent testing revealed a stunning side effect: her levels of Bifidobacteria—a cornerstone of gut health—had quadrupled. Intrigued, she launched a formal study, analyzing patient stools before and after Vitamin C supplementation. The results, now published, confirmed it: Oral Vitamin C significantly increases Bifidobacteria. Why does this matter? Bifidobacteria are not passive residents; they are vital for: - Building a robust immune system - Fortifying the gut lining - Combating chronic inflammation - Synthesizing essential nutrients This research suggests that one of Vitamin C's most profound benefits may be its prebiotic-like effect, nurturing the microbiome that forms the foundation of our overall health. It's a paradigm shift in understanding how a simple, accessible nutrient works from the inside out.

Camus

119,320 просмотров • 8 месяцев назад

Gary Brecka exposes the "healthy" food scam: Processed flavored yogurt is basically dead probiotics in disguise. "Natural fruit flavors" or "artificial flavors"? Code for no real fruit—and those flavorings are often bactericidal, killing the very live cultures you're eating yogurt for. Strip out the fat, add high fructose corn syrup, processed junk... and the gut-health benefit vanishes while you load up on extras. His fix: Grab whole-fat Greek yogurt, toss in fresh blueberries, mix with 1–1.5 tsp monk fruit → tastes like Ben & Jerry's but actually nourishes your gut. Science note: While some processing (like post-fermentation heat) can reduce probiotic viability, direct evidence that common "natural/artificial flavors" kill live bacteria in finished yogurt is limited/mixed—though added sugars and additives often undermine the health halo anyway. Ditch the fake stuff. Your microbiome will thank you. What's your go-to yogurt—plain real or the flavored trap?

Gary Brecka exposes the "healthy" food scam: Processed flavored yogurt is basically dead probiotics in disguise. "Natural fruit flavors" or "artificial flavors"? Code for no real fruit—and those flavorings are often bactericidal, killing the very live cultures you're eating yogurt for. Strip out the fat, add high fructose corn syrup, processed junk... and the gut-health benefit vanishes while you load up on extras. His fix: Grab whole-fat Greek yogurt, toss in fresh blueberries, mix with 1–1.5 tsp monk fruit → tastes like Ben & Jerry's but actually nourishes your gut. Science note: While some processing (like post-fermentation heat) can reduce probiotic viability, direct evidence that common "natural/artificial flavors" kill live bacteria in finished yogurt is limited/mixed—though added sugars and additives often undermine the health halo anyway. Ditch the fake stuff. Your microbiome will thank you. What's your go-to yogurt—plain real or the flavored trap?

Camus

15,288 просмотров • 4 месяцев назад

Losing weight is ridiculously easy in 2025. But if your insulin is high, your body can't burn fat. Ever worse? High insulin wrecks testosterone and quietly drives your blood pressure through the roof. Here are 6 ways to lower it naturally👇 1. Lower your carbohydrate intake Carbs break down into glucose the fastest, forcing your pancreas to pump out insulin to control the spike. When you reduce daily carb load, your blood sugar stays stable. Stable blood sugar = less insulin released = easier fat-burning mode 2. Walk after every meal (even inside the house) A 5-minute walk acts like a glucose sponge. Your muscles pull sugar out of your bloodstream for energy, which lowers the insulin needed to process that meal. Even slow indoor walking reduces post-meal glucose by up to 30% in some studies. 3. Eat protein & fat before carbs Protein and fat slow stomach emptying. When carbs hit your bloodstream more slowly, insulin rises gently instead of spiking. This “food order” trick can reduce the insulin response by 20–40% with the same exact meal. Crazy, right? 4. Fasting. When you’re not eating, your insulin drops. And the longer insulin stays low... The more your body shifts into burning stored fat for energy. Want to supercharge your fasting and knock down blood sugar faster? Berberine might help. It doesn’t simply lower blood sugar and insulin the “natural way”. It activates the enzyme AMP‑activated protein kinase (AMPK) — a fat-burn accelerator. Find it here (Black Friday Amazon Deals) 👇 I also created a FULL-GUIDE on how to use Berberine properly (even if you have never taken it before). Comment "Send" and I'll send it over. (must Follow so I can DM) 4. Strength training. Your muscles act like insulin sponges. The more muscle you have, the more glucose you can store without needing high insulin. Even a single strength workout can increase insulin sensitivity for up to 24–48 hours. 5. Get 7–8 hours of sleep. Poor sleep raises cortisol, and cortisol tells your body to pump out more glucose. More glucose = more insulin. Good sleep resets your hormones overnight and improves insulin sensitivity the next day by 20–30%. 6. Get enough sunlight. Sunlight triggers nitric oxide release in the skin, which helps improve glucose uptake. - Lowers cortisol - Reduces cravings - Stabilizing blood sugar - Sets your circadian rhythm More sunlight = lower insulin throughout the day. My DMs are always open for ANY questions you might have. Thanks for reading until the end, see you in the next one. *Every body works differently, this is not medical advice, just what worked on me." *Always consult a health expert before following any protocols." *Affiliate links included.*

Losing weight is ridiculously easy in 2025. But if your insulin is high, your body can't burn fat. Ever worse? High insulin wrecks testosterone and quietly drives your blood pressure through the roof. Here are 6 ways to lower it naturally👇 1. Lower your carbohydrate intake Carbs break down into glucose the fastest, forcing your pancreas to pump out insulin to control the spike. When you reduce daily carb load, your blood sugar stays stable. Stable blood sugar = less insulin released = easier fat-burning mode 2. Walk after every meal (even inside the house) A 5-minute walk acts like a glucose sponge. Your muscles pull sugar out of your bloodstream for energy, which lowers the insulin needed to process that meal. Even slow indoor walking reduces post-meal glucose by up to 30% in some studies. 3. Eat protein & fat before carbs Protein and fat slow stomach emptying. When carbs hit your bloodstream more slowly, insulin rises gently instead of spiking. This “food order” trick can reduce the insulin response by 20–40% with the same exact meal. Crazy, right? 4. Fasting. When you’re not eating, your insulin drops. And the longer insulin stays low... The more your body shifts into burning stored fat for energy. Want to supercharge your fasting and knock down blood sugar faster? Berberine might help. It doesn’t simply lower blood sugar and insulin the “natural way”. It activates the enzyme AMP‑activated protein kinase (AMPK) — a fat-burn accelerator. Find it here (Black Friday Amazon Deals) 👇 I also created a FULL-GUIDE on how to use Berberine properly (even if you have never taken it before). Comment "Send" and I'll send it over. (must Follow so I can DM) 4. Strength training. Your muscles act like insulin sponges. The more muscle you have, the more glucose you can store without needing high insulin. Even a single strength workout can increase insulin sensitivity for up to 24–48 hours. 5. Get 7–8 hours of sleep. Poor sleep raises cortisol, and cortisol tells your body to pump out more glucose. More glucose = more insulin. Good sleep resets your hormones overnight and improves insulin sensitivity the next day by 20–30%. 6. Get enough sunlight. Sunlight triggers nitric oxide release in the skin, which helps improve glucose uptake. - Lowers cortisol - Reduces cravings - Stabilizing blood sugar - Sets your circadian rhythm More sunlight = lower insulin throughout the day. My DMs are always open for ANY questions you might have. Thanks for reading until the end, see you in the next one. Every body works differently, this is not medical advice, just what worked on me." Always consult a health expert before following any protocols." Affiliate links included.

Achilleas

60,484 просмотров • 7 месяцев назад

Bread has been a faithful companion of Armenians for centuries. In Armenian Highland, bread was baked as early as 3rd-2nd Centuries BC. During excavations, huge stocks of wheat and barley dating from 4th-3rd millennia were discovered. Archaeologists claim that from ancient times in the territory of the Armenian Highland people have been engaged in agriculture and the domestication of wheat. From this, it becomes clear that Armenians grew these grains for making flour, and then for baking bread and Armenian lavash. Armenians stored grain in various barns, warehouses, jugs and in underground pits designed specifically for grains. After harvesting the grain, the villagers were in no hurry to take it to the mill. In ancient times, the first crop was always taken to the church and blessed. Only after that the villager could collect his harvest, take it to the mill, grind it and then bake bread. However, the crop was delivered to consecration not just by gathering it in a bunch. Before taking them to consecration, people made khachburs. Ears of the wheat were given the appearance of a cross, a symbol of eternity or the tree of life. The tree of life itself is a symbol of fertility, the beginning of life and longevity. To understand the importance of bread in the life of Armenians, you can just pay attention to the phrase they use to describe eating: “To eat bread.” And, of course, many phrases originated from here: “a man with bread” (hospitable), “let there always be bread in your house”, “if you want to know a man, you need to break bread with him”…Armenians greeted each other with bread and salt, shared bread together. The importance of bread is evident even in the Armenian epic when David repeats “Bread, wine, Almighty Lord!”, thus gaining strength before the battle. Armenians have created many types of bread: lavash, matnakash, bagharj, unleavened bread and so on. Lavash is not just bread, but also an element of culture that has religious and cultural significance in the life of Armenians. First of all, let’s understand where the name “lavash” came from. Lavash is an Armenian word obtained directly in the process of preparation. After the dough is rolled out, it needs to be well stretched and opened. This word came from here: “lav kashats” (well-stretched in Armenian) changed to “lav kash”, and then the bread got its final name “lavash”. According to traditions, bread was baked early in the morning, and a fire in a tonir was kindled at dawn. The process of baking bread was accompanied by morning blessings and prayers. In ancient times, lavash was baked from holiday to holiday in large quantities. This process often took one or even two days. There were also special songs that were performed during baking lavash, which praised the taste of lavash. Traditionally, baking bread was a group process, and a person could not bake bread alone. It was an exclusively female occupation, and women did not want men to enter the bakery during baking bread. This was considered a bad sign. Each woman had her own role: one prepared the dough, the other rolled it, the most experienced woman hit lavash on the wall of the tonir. Inexperienced women mostly passed balls of dough and in the process learned from more experienced women. The baking process had 7 stages: grinding wheat, sifting flour, making dough, adding salt, dividing into balls, baking and sorting. The first lavash from the tonir was sent to the sick person so that, after eating, he would recover and gain strength. In old days, lavash was a companion and protector of soldiers during the war. Mothers made lavash with their own hands, dried it and put it in a soldier’s backpack. Due to its long shelf life, lavash saved the soldiers from starvation. 🎥 : Baking Armenian lavash bread in traditional way. Traditionally, lavash is baked in a "tonir" - a clay oven dug into the ground. (🎥© stepshots (IG)) © Armenia Geographic #archaeohistories

Bread has been a faithful companion of Armenians for centuries. In Armenian Highland, bread was baked as early as 3rd-2nd Centuries BC. During excavations, huge stocks of wheat and barley dating from 4th-3rd millennia were discovered. Archaeologists claim that from ancient times in the territory of the Armenian Highland people have been engaged in agriculture and the domestication of wheat. From this, it becomes clear that Armenians grew these grains for making flour, and then for baking bread and Armenian lavash. Armenians stored grain in various barns, warehouses, jugs and in underground pits designed specifically for grains. After harvesting the grain, the villagers were in no hurry to take it to the mill. In ancient times, the first crop was always taken to the church and blessed. Only after that the villager could collect his harvest, take it to the mill, grind it and then bake bread. However, the crop was delivered to consecration not just by gathering it in a bunch. Before taking them to consecration, people made khachburs. Ears of the wheat were given the appearance of a cross, a symbol of eternity or the tree of life. The tree of life itself is a symbol of fertility, the beginning of life and longevity. To understand the importance of bread in the life of Armenians, you can just pay attention to the phrase they use to describe eating: “To eat bread.” And, of course, many phrases originated from here: “a man with bread” (hospitable), “let there always be bread in your house”, “if you want to know a man, you need to break bread with him”…Armenians greeted each other with bread and salt, shared bread together. The importance of bread is evident even in the Armenian epic when David repeats “Bread, wine, Almighty Lord!”, thus gaining strength before the battle. Armenians have created many types of bread: lavash, matnakash, bagharj, unleavened bread and so on. Lavash is not just bread, but also an element of culture that has religious and cultural significance in the life of Armenians. First of all, let’s understand where the name “lavash” came from. Lavash is an Armenian word obtained directly in the process of preparation. After the dough is rolled out, it needs to be well stretched and opened. This word came from here: “lav kashats” (well-stretched in Armenian) changed to “lav kash”, and then the bread got its final name “lavash”. According to traditions, bread was baked early in the morning, and a fire in a tonir was kindled at dawn. The process of baking bread was accompanied by morning blessings and prayers. In ancient times, lavash was baked from holiday to holiday in large quantities. This process often took one or even two days. There were also special songs that were performed during baking lavash, which praised the taste of lavash. Traditionally, baking bread was a group process, and a person could not bake bread alone. It was an exclusively female occupation, and women did not want men to enter the bakery during baking bread. This was considered a bad sign. Each woman had her own role: one prepared the dough, the other rolled it, the most experienced woman hit lavash on the wall of the tonir. Inexperienced women mostly passed balls of dough and in the process learned from more experienced women. The baking process had 7 stages: grinding wheat, sifting flour, making dough, adding salt, dividing into balls, baking and sorting. The first lavash from the tonir was sent to the sick person so that, after eating, he would recover and gain strength. In old days, lavash was a companion and protector of soldiers during the war. Mothers made lavash with their own hands, dried it and put it in a soldier’s backpack. Due to its long shelf life, lavash saved the soldiers from starvation. 🎥 : Baking Armenian lavash bread in traditional way. Traditionally, lavash is baked in a "tonir" - a clay oven dug into the ground. (🎥© stepshots (IG)) © Armenia Geographic #archaeohistories

Archaeo - Histories

13,425 просмотров • 1 день назад

"When You Look At A Bowl Of Pasta, Just Look At It Like A Snickers Bar." Candi Frazier, BCHN It's not just cane sugar in the Snickers bar that's now in your blood... It's the basmati rice, the white potatoes, the french fries, the boiled spaghetti noodles...those are all sugar. It's the same sugar in your blood. When you eat this much sugar everyday at every meal, you throw your body's balance off & flood your body with insulin. Insulin is the master fat storing hormone. It preserves your fat. When insulin spikes & stays high, serious damage results, setting up a lifetime of illness & a life shortened prematurely. Heart and blood vessels: High blood sugar damages blood vessels & increases the risk of heart attack & stroke. Kidneys: High blood sugar can reduce the kidneys' ability to filter waste, which can lead to chronic kidney disease. Brain: High blood sugar damages blood vessels in the brain, which can lead to memory loss or stroke. Eyes: High blood sugar can lead to eye changes that can cause diabetic retinopathy, cataracts & glaucoma. Stomach: High blood sugar can damage nerves in the stomach, which can slow or stop digestion. Mouth: High blood sugar increases harmful bacteria, which can lead to cavities and gum disease. Skin: High insulin levels cause darkened skin in the armpit, back & sides of the neck, a condition called acanthosis nigricans. Pancreas: High blood sugar can lead to pancreatic cancer. Feet: Poor blood flow & nerve damage can lead to foot ulcers, infections & amputation. Nerves: Damaged nerves can cause pain, burning, tingling, numbness & loss of feeling. 👇Carbohydrate Sugar Insulin Model👇 Video: Primal Bod

"When You Look At A Bowl Of Pasta, Just Look At It Like A Snickers Bar." Candi Frazier, BCHN It's not just cane sugar in the Snickers bar that's now in your blood... It's the basmati rice, the white potatoes, the french fries, the boiled spaghetti noodles...those are all sugar. It's the same sugar in your blood. When you eat this much sugar everyday at every meal, you throw your body's balance off & flood your body with insulin. Insulin is the master fat storing hormone. It preserves your fat. When insulin spikes & stays high, serious damage results, setting up a lifetime of illness & a life shortened prematurely. Heart and blood vessels: High blood sugar damages blood vessels & increases the risk of heart attack & stroke. Kidneys: High blood sugar can reduce the kidneys' ability to filter waste, which can lead to chronic kidney disease. Brain: High blood sugar damages blood vessels in the brain, which can lead to memory loss or stroke. Eyes: High blood sugar can lead to eye changes that can cause diabetic retinopathy, cataracts & glaucoma. Stomach: High blood sugar can damage nerves in the stomach, which can slow or stop digestion. Mouth: High blood sugar increases harmful bacteria, which can lead to cavities and gum disease. Skin: High insulin levels cause darkened skin in the armpit, back & sides of the neck, a condition called acanthosis nigricans. Pancreas: High blood sugar can lead to pancreatic cancer. Feet: Poor blood flow & nerve damage can lead to foot ulcers, infections & amputation. Nerves: Damaged nerves can cause pain, burning, tingling, numbness & loss of feeling. 👇Carbohydrate Sugar Insulin Model👇 Video: Primal Bod

Valerie Anne Smith

31,942 просмотров • 1 год назад