What an honor to see Chef Sally Fallon cooking in her kitchen! Thank you madam!

@11Tov

11 ай бұрын

Indeed - such a great way in explaining concepts

More of these types of videos, please! I love your regular content/interviews of course but I've ALWAYS wanted to watch a Nourishing Traditions youtube channel with content like this!!!! Awesome 👍❤🙏

@abundantlyblessedhomestead9951

2 жыл бұрын

The channel below has cooking classes once per week, plus other videos about cooking using the wise Traditions diet recommendations: kzread.info/dron/9ZIzysU5SNHzYCi_2sgdBg.html

Watched once for the great oatmeal tutorial, watched a second time to soak in the beauty of this massive kitchen!

As an Aussie grandmother, that reminded me of how my Mum and Grandma cooked rolled oats on the stove. We also ate them in ANZAC biscuits made at home. I still flavour my porridge with cinnamon, sultanas, peanut butter and whole milk. Sometimes I eat it for dessert with whole ice cream.

Years of “healthy” oatmeal breakfast and I never knew we weren’t getting much out of it! This is so helpful!

Great video!! I find a two day soak is the sweet spot for me.

My dear Mrs. Fallon Morell, I'm from Germany an I bought your books. I learned so much. Thanks a lot. I'm a working woman, my free time for home making ist limited. But I try to do as much as possible on my own. Greetings from the lake of constance. ❤

Great video, very nice to hear and see Sally in her kitchen, teaching the most important things and sharing these facts with anyone with ears to hear.

When I soak my oats I use really strong kombucha, like when you forget about your kombucha and it turns basically into vinegar, and that seems to work really well!

I put the soaked oats in a fine sieve and rinse them off and it helps reduce the tangy flavor.

@Rainbow41_8

2 жыл бұрын

I do that too!

I've been soaking my oats overnight (with vinegar is nasty but using whey gives it such a nice flavor!) I have noticed a huge difference in how long it takes for me to get hungry! I really like these types of videos. Please consider doing one about flours. I'm a little confused about when to soak flour or sprout flour, or where do what I call alternative flours, like almond flour, fit into our diets? Where does sourdough fit in? If I'm using sourdough is soaking unnecessary? Really appreciate all the work you have personally done to help us understand how to eat healthily.

Wondering video. Sally I love your kitchen. Please do more of these videos

Vry Moralistic seed is living being vry much preserved in bran for its survival, while acidifying & soaking is surely a way to bypass its antinutrient's specialties by adding rye having phytase neutralizes oatmeal phytic acid which latch on to minerals making dem unbioavailable. Vry Great breakfast tutorial

2 teaspoons of salt is a lot! I used half a teaspoon of Himalayan and it was salty. Also, the Rye flakes have also been processed (and gone through extrusion) so I used organic rye wholemeal flour, guessing that will do the trick ☺ Thanks for the tip on using whey and rye!

I am so in love with Sally F. A blessing for humankind during these times. Keep it up lady!

Yes! We've been making oatmeal regularly for years and your guidance re: the extrusion in cereals has been our standard!

@TheHealthyHomeEconomist

2 жыл бұрын

Same here!

Wow! Thanks for this.

Perfect video!

Great video.

Thank you!! Please do more!!! :)

Yay Sally!!

Excellent! The way of nutrition I was looking for.

I love your kitchen

Sally, I got your book, Nourishing Traditions, many years ago, and it changed my life. I have always tried to eat healthy, and your book helped me understand the the basis of how I could do that. It is my go-to resource when I want to understand more about what I put into my body. Thank you so much. In this video I learned how rye flakes assist in the predigestion of oats. This was new information for me.

Thank you for a great video! More of Sally's cooking please 😇

Loved !

Thank you. Greetings From Rio de Janeiro.

It’s amazing how full of life, energy, and vitality Sally is at her age, compared to most people at her age in America who are sick, on Tons of medications, and can barely remember yesterday. She is all the proof I need to see not any of the “scientific studies” lol she is goals and how I want to be when I’m at her age !

At 4:54, Sally suggests that the whey will activate the enzymes in the oats and rye. However, before being rolled, oats are heat treated to denature the enzymes they contain so as to length their shelf life. Thus, there are NO enzymes in the oats that can be activated. Now, Sally might claim that this isn't a problem because the rye flakes haven't been heat treated and thus contain phytase which can be activated. And, furthermore, because rye is naturally high in phytase, those few rye flakes that have been added contain enough phytase to break down the phytic acid in all of the oats. Happy days! However, I'm not so sure. When rye is a whole grain, the bran layer protects the enzymes within. However, when the bran layer is broken - either by milling or rolling - the insides of the grain become exposed to the air. And whilst the milled or rolled rye will initially have plenty of phytase, my understanding is that, after milling or rolling, the enyzmes break down pretty quickly. And, thus, if Sally's rye flakes are a number of months old, I'm sceptical that they'll contain any phytase. Therefore, I'm unconvinced that any phytic acid will be broken down using Sally's method. If one wishes to use rye to break down the phytic acid in the oats, then I think one would need to add freshly milled rye flour to the oats just prior to soaking. This, I think, would guarantee the presence of phytase. But, of course, it pretty substantially changes the flavour of the dish.

@susannahfox7188

4 ай бұрын

For someone who is a non-secretor of blood type antigen into their tissues/fluids, hence no bifida in gut to break down phytic acid and consequently gets tons of cavities when eating phytic acid (20% of the population btw), anything to do with phytase is a critical subject for me. I am new to fermenting, but just used rye sourdough starter with whey for my rolled oats soak last night. Guess I will have to find some whole rye, that I can ground as needed. I also have read that buckwheat can also be used for phytase?

This is super awesome! The only thing I don't like about dates is the high oxalate and sugar content in them. Thank you for sharing this!

We love our oatmeal in the mornings as well, and love to top with banana or frozen berries, walnuts, butter, and sucanat!

Thank you for such a great video! And now in Dec. 2022, boxed cereals are $7-$10 per box

I homeschool my kids, so I get to personally witness the effects their breakfast has on their attention. I saw a lot of improvement when I switched from allowing them to have breakfast cereals to making them scrambled eggs. They do get tired of eating eggs everyday. I recently started feeding them German pancakes, which doesn't quite fit ancestral cooking. I am going to try soaking the flour in kefir. Feeding them breakfast would be a lot easier if they would eat oatmeal.

@cassandrasmom

Жыл бұрын

I just made blueberry pancakes where I soaked the flour for 24 hours in cultured buttermilk. They are delicious! Your kids will love them!

God bless this wonderful woman!

What is the opinion of blackstrap molasses as a sweetener? It's high in some nutrients like calcium, iron, magnesium, potassium and phosphorous. I ate it growing up in the south as the primary sweetener.

@Joe-nu4rm

Жыл бұрын

i like it

I was wondering about the quality of the water coming out of the tap. Second, IMO, 2 tsp of salt is excessive. For anyone. Also, I've made/prepared oat flakes the way you recommend. It tastes sour. Why not drain the soaking liquid? I just love that beautiful kitchen!

As a child, I grew up on these cereals and was always sick and had a very difficult time in school.

@TheFunctionalForce

2 жыл бұрын

Me too! 😭

@orthodoxretrograde40

Жыл бұрын

I hated cereal as a child and refused to ever eat it, I remember eating things like eggs, toast with spreads, milk, fruit for breakfast and I had a relatively nutritious diet at least in comparison to the other kids. I was always very healthy and have never had any illnesses worse than the flu and have never had cavities. I credit my childhood diet as the reason my teenage anorexia and subsequent malnutrition didn’t utterly decimate my health for life

okay i think i finally understood. sprouting oats means using only water and letting it sit out on counter for up to a week depending on ambient temperature. while fermenting oats uses lemon, apple cider vinegar or whey to break down phytic acid in oats for 24-48 hrs. sowens preparation is basically sprouting oats! im right, right?

@youar33y3

5 ай бұрын

Lol i thought sprouting means soak overnight, rinse to dry and leave on the counter a few days. And fermenting will be adding room temp water to a grain and wait a few days up to two weeks

Sally, where do you stand on Scottish oats? Would this work with those? I generally like the texture of those best, so that's what I have on hand. Thanks!

This video is great! Is there a rye alternative I could add that's gluten free to help break down the oats ?

@michaelstandeven8586

2 жыл бұрын

Yes buckwheat is a gluten free alternative “By adding 10% whole wheat, whole rye or whole buckwheat to complementary foods (e.g., wheat and soy, millet and cowpea, and rice and chickpea foods) it was possible to degrade phytic acid completely in 1-2 h by holding the mixture in aqueous solution at the optimum pH of the phytase”(Influence of Vegetable Protein Sources on Trace Element and Mineral Bioavailability).

@susannahfox7188

4 ай бұрын

@@michaelstandeven8586 Where did this info come from? As a non-secretor, I am desperate for information on degrading phytic acid. Do these grains need to be freshly milled in order to provide phytase?

What I do is to soak the oat seeds in water with vinegar, in the next morning I rolled them in a pasta maker and dehydrate them. Then cook them or bake them. I know it's takes a while but that the way I do it. Could this be a proper way as well?

What would be the preps in making oatmeal cookies?

would rye sourdough starter work instead of rye flakes and vinegar?

Hello, I'm confused as I read that according to weston price research, that phytic acid can't be removed through soaking store bought oats.

Great, now I have to get rye! What about barley?

Is there any risk to having the oats pre-rolled? Reading Price's work it sounds like pre-processed grains are a major issue in nutritional degradation.

Hey! is this possible with rolled oats and rye flour?

For gluten free, what can be used instead of rye flakes?

May I ask what brand of oats are the best?

Like you said these items have inhibitors they don't want you eating them, so maybe we shouldn't eat things that require this much work just to eat. There are plenty of items we can eat easily

i buy sprouted granola oats from market. whats the difference between dried sprouted oats vs this fermentation method.

@SirPraiseSun

2 жыл бұрын

sprouted is good too u can even ferment it for a day or 2 after sprouting so u get even more anti nutrient reduction if u combine both methods

Im new to wise traditions and cooking. Where should we buy OATS? Walmart? What brand do you recommend? Thanl you!

if we are gluten sensitive and use gluten free oatmeal, what besides rye can be added to break down phytic acid?

One problem, the ray in flakes due to the industrial process loose the phytase because of the heat...so in the end there's minimal phytase or non.

7:05 how do you manage to get the heat for overnight soaking?

Is that a cooking poster on your kitchen wall by the oven?

Do we also soak in water and if so, how much water?

Can I use the liquid (whey?) thats on top of my store bought yogurt?

Do you still need to soak oats that have already been sprouted?

Would quick oats be ok?

Why not use soaked Oat groats vs rolled oats?

I'm really interested in the glycemic index of those rightfully prepared oats. Or a chart on as to how much they spike insulin. As a woman with PCOS i left my vegan diet behind bc of the high carb content and went back to the way I grew up eating (eggs, fish, butter, cream, meat, veggies, fermented foods) and therefore dropped all high gylcemic foods such as grains, breads, pastas, sweets, candies and yes, even fruit to some extend. I wonder that if prepared this way, i could incorporate things like oatmeal or other grains as sided in my daily diet again

@abundantlyblessedhomestead9951

2 жыл бұрын

Hi Rita, soaking does not significantly effect the glycemic index of the grain. If you are interested I have several videos up on my channel using wise Traditions principles to make both grain free and properly prepared meals: kzread.info/dron/9ZIzysU5SNHzYCi_2sgdBg.html

@mrs.debrie8913

2 жыл бұрын

Have you healed your PCOS?

@ritakilicci4897

2 жыл бұрын

@@mrs.debrie8913 For some context: I first went Keto and started doing daily exercise (mainly cardio, which now in hindsight I know, was not the best choice but it was what worked the fastest). It was clean keto, so no un-saturated oils, only saturated fats mainly from ainmal products, but also coconut oil. I lost a lot of weight very quickly on this regiment, especially my belly fat around my ovaries. Almost all of my PCOS symptoms vanished after that initial weight loss. Cycles became regular like clockwork. They were symtpom free, so most times in the beginning I wouldnt even notice that my period had started. Most PMS symptoms like sore breasts and moodiness went away as well. In that sense I had managed my PCOS like a charm. After that, I got sucked into veganism. Mainly bc I still had some persistent acne and all those veganism promoters would say how it cured their acne. I got sucked into it and stayed on it for 4 years. I regained most of my weight and my cycles got even more disturbed than before. PMS symptoms got me bed-ridden every month. It was hard to go back to animal products again bc of the tribalism in the vegan community. I'm back to animal foods and an ancestral diet now, and also reduced my carbohydrate intake again. I wont cut them out completely though this time, bc I believe in the health promoting factors of properly prepared carbs like soaked and sprouted grains and sourdough bread. But to answer your question: yes, ancestral animal foods and exercise helped to manage my weight, which in return got rid of almost all of my PCOS symtpoms.

@susannahfox7188

4 ай бұрын

@@ritakilicci4897 After doing keto/low carb for 1.5 years, I ended up with the inability to digest most foods with fiber; boils/carbuncles on my skin, severe insomnia, and constant muscle spasms in my leg unless I took a large amount of magnesium on a daily basis. This also disturbed my calcium balance, because those two minerals are very much linked. This also exacerbated my skin problems, as I had no defence against strep bacteria going into the hair follicles. Although I lost a lot of weight, it was not worth all of these health issues that were very problematical. I currently follow an ayurvedic (sans yoga, pranayama, etc) pitta pacifying diet that has saved my life. It includes plant and animal foods. I think the whole "bi-polar" approach these days, ie, you are either vegan or carnivore, is insane and unhealthy. We need some of all healthy sources, plant AND animal. That is the Nourishing Traditions philosophy.

Is cooking the oats afterwards necessary? Could yogurt be used as the sour component (Overnight oats)?

@cassandrasmom

Жыл бұрын

I believe so..as long as it has cultures in it.

I got ra and I was on corn fakes when I did get ra. In fact if oats not prepared for at least 24 hours I have teeth pain.

I add Kefir

Can we put a couple of spoons of rye flour instead of rye flakes? I just have a lot of rye flour that I need to use.

@abundantlyblessedhomestead9951

2 жыл бұрын

YES! If you are interested my channel has tons of cooking videos covering properly prepared grains and nourishing meals: kzread.info/dron/9ZIzysU5SNHzYCi_2sgdBg.html

@nicolapicola4502

Жыл бұрын

Did you get an answer to this question? I wondered the same thing!

Can I substitute whey from kefir?

@abundantlyblessedhomestead9951

2 жыл бұрын

Yes! I've got lots of videos on properly preparing grains on my channel: kzread.info/dron/9ZIzysU5SNHzYCi_2sgdBg.html

Thank you 💖 but why can't we put and leave the soaked oats in the fridge in morning and use as needed throughout the week?

@brandynash1409

2 жыл бұрын

The inhibitors need to been cooked out of the oats.

@StefanNihoniho

Жыл бұрын

@@brandynash1409 Could you share a source that states this as i'd love to confirm if this is true or not. Thanks

@brandynash1409

Жыл бұрын

@@StefanNihoniho you could probably easily find this online, but I remember years ago Sally mentioning this in a podcast. The podcaster asked Sally if you can soak oats and dehydrate them for granola. She mentioned cooking was an important step. If you roll your own oats it will retain the good qualities like freshly milked grains do so you don’t need to soak them at all. Just roll and use that day. She mentions this in another podcast too. Freshly milled grain for cream of wheat doesn’t need to be fermented because, like raw milk, it has the good to counter act the bad. I know you want me to site you and I understand that. But trying this way of eating and the out comes we’ve experienced by trial and error we have seen what works and what doesn’t. Some would roll their eyes at that and I understand that as well. I’m sure you can find this information easily though.

Out of curiosity: Why does food need to be easily digestable?

do you use quick oats? also, I thought oatmeal raises blood sugar - yes?

How much butter... ?

Could you cook with raw milk? 🥛

anyone knows if oatmeal can be soaked in raw milk instead?

@alexh.4514

11 ай бұрын

You would have to allow the raw milk to separate into whey since the oats need to be soaked in a slightly acid solution. Leave some raw milk covered at room temperature for a few days until it separates, then use the whey.

i wanted to double mine and it ended up so wet in the morning. 2 cups rolled oats and 4 cups water...4 tbls plain yogurt... i dont have whey. do I drain water? or cook it

@meganclarke9944

2 жыл бұрын

She used 1.5 cups of oats and just covered them with warm water. You prob just added too much soaking water. You can always drain if there is too much water left in the morning.

@Rainbow41_8

2 жыл бұрын

Just cover your oats with enough water so they’re covered by like 1/2 an inch. Add your acid of choice and stir. And I don’t like the acidic flavor so in the morning I drain and rinse the oats, put them in a pan, then cover with how much water I want to cook them in. Start low, you can always add more. Good luck!

I can't believe I ate overnight oats and thought I was eating healthy.

Thanks. Can you skip the rye oats?

@Rainbow41_8

2 жыл бұрын

No, you need them because oats don’t have enough phytase to fully break down the phytic acid, but the rye flakes/rolled rye has enough phytase to break it down.

@casper862

2 жыл бұрын

@@Rainbow41_8 does buckwheat work? I need to have gluten free

@StefanNihoniho

Жыл бұрын

@@casper862 yes as they're high in phytase too.

3:35 recipe

I read that if sugar is listed in first 4 Ingredients then don’t consume it .

Where will the phytic acid go? I thought it will be leached into the soaked water?

@susannahfox7188

4 ай бұрын

It will be consumed by the phytase that is generated from adding the rye.

Its definitely too daunting.

Are rye flakes necessary? They are not easy to buy in Germany :(

@jesusmywholehaschanged

Жыл бұрын

Rye flour or wheat flour should work too. The point is to use a grain that contains phytase. Just Google grains with phytase and see what is easily accessible in Germany.

@TranscendantBeing let me know if you see this I was trying to help you but the account owner of Fire In a Bottle seems to have deleted my comments to you (his video on endocannabinoids) so I am trying to speak to you on a diff video lol

do you have any sisters?

Needs to cut all those fats and dairy lol

I homeschool my kids, so I get to personally witness the effects their breakfast has on their attention. I saw a lot of improvement when I switched from allowing them to have breakfast cereals to making them scrambled eggs. They do get tired of eating eggs everyday. I recently started feeding them German pancakes, which doesn't quite fit ancestral cooking. I am going to try soaking the flour in kefir. Feeding them breakfast would be a lot easier if they would eat oatmeal.

@n.a.garciafamily

2 жыл бұрын

I don't mean to be a jerk, so please don't take it as such, but you can make them eat oatmeal. If they don't like math, sure you might take a break, but you still make them learn math. I only say this to be nice and not holier than thou 😉😂 if it doesn't help, my apologies. Take care momma!

@mycrazyfamilyid

Жыл бұрын

Try a soaked baked oatmeal! :)