And the residents wont swear that we dont take electricity, well talk about that in the next program. This video lasts 20 seconds, it would seem so little, but not for sars viruses, once they enter the body, they begin to multiply, time works against us, but there is orbidol, he prevents the fusion of the virus with the cell, and the mechanism of virus reproduction is disrupted. Orbidok is ready to fight influenza viruses and other sars viruses. Good morning, live food is on air. I am sergey malozyomov and my medical doctor. Education helps me understand the heap of Scientific Research about which products are healthy and which are not, thats what im investigating today, seeds, bran, sourdough, what makes bread truly healthy, it contains sugar and water, what supposedly Dangerous Things look like gluten and bread without flour at all, unhealthy relationship with food, why people they are afraid to cook and. These were pencil leads, as doctors explain, as well as sprat oil, they learned to use it to benefit the environment, new data was obtained about the dangers of sugar and the benefits of fiber, the latest news from the world of food science, and, as always, the finale of the program, the recipe of the week, something beautiful and original, which exactly you will see very soon. A very good fashion that has captured both buyers, retail chains, and bakery owners is the socalled healthy bread. Everyone, delighting nutritionists, uses coarse flour, bran and different seeds, but i still want to check whether its really useful, it turns out, the organizer of the hikes is ekaterina ovseenko, if the journey is ahead. The long one takes flour with him, unlike a readymade loaf, it does not spoil for a long time, even in the rain, and preparing delicious bread in nature is such a pleasure, the dough is the simplest using water with olive oil, you can bake it directly on coals, or wrap it around a branch, the bread is ready, unroll it, a very cool thing because it is prepared quickly and easily. And at the same time satisfying for a quick refreshment, olive oil still gives its own zest, this method has been known for a long time, soldiers prepared it this way, they coated ramrods and rods for cleaning weapons with dough, and this bread was nicknamed shompalno. Of course, we are primarily interested in the benefits, so lets try to compare them with bread with different compositions. Together with nutritionist marina makisha, we will start. We came to a small bakery, where everything is, lets say, not cheap. The bread here is without a detailed description; questions about the composition should be asked to the seller. Its psychologically uncomfortable, you start to feel boring at such moments, but health is more expensive, i believe that health is again a wallet, i want to know what im paying money for. The head baker of the establishment, ruslan, proudly told us that almost all the bread here is not prepared with yeast, but how sourdough bread differs in taste, texture, shelf life, the first time i tried this kind of bread, i thought, this is bread, well that is, bread can be so tasty, well , as an independent dish, this is really true, since the fermentation process lasts longer, by the way, there are studies that show that due to such a long fermentation, the bioavailability of vitamins and microelements can also be slightly higher; sourdough is a culture of yeast and lactic acid bacteria. Which makes the dough rise, many start it at home, you need to mix water with flour, then maintain the temperature, feed, that is, add fresh flour and water, remove excess dough, home baker from dubna, natalya balandina, says that being the owner of the sourdough is a big deal responsibility if the leaven lives in your warm, on the table, it needs to be fed at least once a day, you got up in the morning, you fed the cat or dog and fed the starter in the same way. At first, her pet dropped and wasted away, natalya even took the starter on trips, because no one. From the family was able to look after it, my starters used to go with me even to prague, at first i took with me a complete set, scales, the usual flour, a clean jar of sourdough , all this traveled with me on the plane, of course i didnt bake prague, because i still had no time for that, but i i probably think there are enthusiasts who want to bake bread wherever they go; in europe, by the way, the hobby. Is so widespread that they even open hotels and nurseries for sourdough starters. In a swiss bakery for 50 francs a week, thats about 5,500 rubles. Pets are promised food and care while the owner is away. The service is in demand because many amateur bakers have emerged during the pandemic. Natalia, you no longer have to base your daily routine around the whims of sourdough. She started a more unpretentious one, in case of departure and her euthanizes, dries and stores in the cold, i now have enough experience to bake not only for myself , but for sale, although the main connoisseurs are still the children, of whom there are five in the family, the children are very happy when i bake bread, because the aroma is crazy, it spreads all over the house, its very tasty, its a crispy crust that storebought bread doesnt have, kids especially like bagels, no matter how many of them they eat, almost all of them will be eaten at one time. It is believed that sourdough bread stays fresh longer than usual. Lactobacilli create a slightly acidic environment, which mold does not like. This is not the case with loaves made with regular yeast. But this is in theory, in life, we bought a simple wheat loaf baked using pressed yeast and white sourdough bread. Both were left to spoil for a week and a half, it turned out that. The starter flowered faster. Why . Yes , other factors just influence. This may also be the sanitary state of production. This is packaging. Even if the bread seems to be on the surface, it has already cooled down, but in the center of the crumb it can still be warm, hot. It is packaged and moisture is redistributed into product. Well, condensation forms. And our mold spores only need this. And also leaven. Bread is often more moist than a loaf made with industrial yeast, this also increases the risk of mold, so in practice, sourdough is not a guarantee of freshness, but the bread of ekaterina peskunova from the Nizhny Novgorod region is actually not covered with harmful fungi for up to a month; she bakes it with pine bark, rich tannins, natural preservatives and antioxidants, after roasting the bitterness disappears from the pieces. These are the dark crackers, you can already use them yes, they are crispy, tasty, similar to bread, ordinary crackers, this is how the sami prepared bread in the north, pine flour helped save grain in a bad harvest, it also contains vitamin c, which is not completely destroyed during baking, so forest bread was affordable. Means of preventing scurvy, the bread turns out to be very aromatic, with a pronounced pine taste, with such a caramel note, very aromatic, unusual, in combination with spruce oil, for example, it will be generally great. In addition to the bark, catherine brings from the forest jager, washed and boiled in dry form, it is stored almost indefinitely. Flour from this lichen too. We store it in the form of crackers, because they are so fragrant, as if they were crackers with the taste of mushrooms, in all the wellknown stores, and we use them as an additive to mushroom soup, for example, or to borscht. Ekaterina experiments with unusual additives, rather for fun. And in the moscow bakery we are already familiar with, they went further and sell alternative bread without flour at all, the price is impressive. Tell us about the most expensive vegan one 690 rubles per loaf, why . As a kind of flour, there is plantain bran, psyllium socalled oat flakes, Everything Else is. Pumpkin seeds, sunflower seeds, hazelnuts, walnuts, cane molasses, cranberries, and flax, due to the psyllium in its composition there will be very good saturation, and this bread must be washed down with water, because if so, yes, otherwise this psyllium can lead to problems with the intestines, we will send this bread and others for analysis, check how much dietary fiber they contain, it may be so useful option capable even of. Vegetables as a source of fiber. We also found several interesting samples in a large supermarket. There are already packages with detailed descriptions, but some are outright deception. Advertising slogans directly hint at losing weight with the help of such loaves. Lets look at the composition accordingly. Indeed, rye flour comes first, but not peeled, not wallpaper, or sifted. That is, it will still be a little high in carbohydrates. Carbohydrates here by the way, about 56 g. Its even worse than white than white bread, due to what . How did they manage it . Look, here it contains sugar and water, and the syrup is sugar, yes, due to this sugar syrup, the amount of fast carbohydrates in this product is growing, some manufacturers proudly report that their bread is yeastfree, here most likely, instead of industrial yeast added to the starter. In which, as we know, the same fungi work. Manufacturers dont want to mention yeast because it gets a bad rap, supposedly it gets into the body and slowly kills it, although in fact yeast has only one benefit it enriches bread with b vitamins, and then dies in a hot oven. We have submitted loaves of bread for analysis more than once. No yeast was detected. In the baking industry, the results are clearly demonstrated. We. They sowed readymade bread into an environment that was precisely intended for the growth of yeast, you can see that there is no yeast here, there are only crumbs of bread, but in other cups where they did sowing from raw dough, life arose, these points are colonies of yeast and milk sour bacteria, all yeast cells die at 60, and the baking temperature is 2202 for our baked goods, yes, and there is no chance of the yeast surviving either. The debate about the right bread actually goes back to ancient times. Farmers baked yeast, fermenting the dough for a long time in the oven, and their worst enemies, the nomads, lived in the saddle with yeastfree flatbreads, like lavash. Once again everyone quarreled in medieval europe, when a Church Schism occurred, catholics began to receive thin unleavened communion. Bread, and the orthodox with lush prosphora from fermented dough. At the same time, the catholics argued that they are more correct, they follow, so to speak, the old testament, biblical principles, and the orthodox said that kvas bread is more correct, and the fighters for this wrote, there is a soul in it, in fermented bread, it is so lush, because that it has a soul, bread for people has always been more than. Just food, which is why legends still accompany it. A recent fad is the dreaded gluten. There are only a few percent of people for whom it is really better not to eat it for medical reasons. For the majority, this simply cereal protein, also known as gluten. It looks harmless, you can get it at home with your children. Before us is the dough, the most ordinary dough made from wheat flour and water, that is, our water is quite cold. We wash away all the soluble substances, starch, now we have washed our gluten, it has this gray color, that is, we can see the spongy structure, which then, when kneading the dough, allows us to make our dough elastic, elastic, by the way, Something Like this from gluten make the meat substitute seitan, popular in asia and its funny that under this. What other tricks do marketers work on buyers . Lets check these three loaves look like they have nothing in common. In fact, baker natalya balandina, at our request, baked bread from the same dough, but changed the appearance of the products, as manufacturers do, chose different shapes, and added dyes to the package. Marketer nicholas corot. Will direct all the charm of advertising to tasters and find out which bread they will ultimately consider the most delicious and healthy. The results will be announced very soon, stay tuned. This is live food, thats what well have in just a couple of minutes. Eating disorders and their terrible consequences. There are potatoes lying there, you understand that you cannot eat them, well, you are afraid of them. Where do anorexia and bulimia come from and are they treated . And also, sprat oil is turned into plastic; just one can of soda a day harms the liver. Latest news from the world of science about the idea. Where to look for really healthy bread on store shelves or maybe only in bakeries and is it worth cooking it yourself . Friends, i want to share with you my joy, my new book has come out of the printing house, which i have been working on for more than a year, it is called my rules of conscious eating, how science helps health and. It is practically a detective story on a plate, dedicated to meat, bread, potatoes, milk, mainly, food and drinks, up to the adults. 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Ntv, if you were waiting for a doctor, they called soon, and kosha kutsenko arrived, then you are in luck, an ambulance, from monday at 22 10 on ntv, children really love toast with jem, there are a lot of moheev in jemma pieces of fruit and berries, jams moheev, will make the test tastier for you. Have you ever been overcome by a severe reluctance to cook food, but admit it, it probably happened, but did you know that for some it reaches the level of a mental disorder, a pathological fear of cooking, for example, fear of cutting yourself, even has its own name, mogueirocophobia, and this is not the only one an example of the bizarre. Relationship between people and food. The frenchman michel lopito got into the guinness book of records because he consumed, in parts, of course, bicycles, supermarket carts, once even ate an entire plane. Of course, he worked for the public, but sometimes the passion for the inedible is pathological. Doctors call it pica. Iron, metabolism changes so much that for some reason a person wants to eat chalk; blogger anni enina had a similar reaction to stress as a child. The first inedible item that i ate was pencil leads, then there was paper, and usually notebook paper, raw flour in spoons, teaspoons, because large ones become difficult, you can choking by accident, cinnamon tastes very bitter, the mouth burns very much, it looks like pepper, the reason for this strange behavior was increased anxiety due to the situation at home, my mother abused alcohol and behaved unpredictably and aggressively. I screamed for probably an hour or two , help, no one came, no one helped, it was one of the most severe beatings, they kicked me , i hit my head on the bed, on a leg, i lost consciousness, after anya, with the help of doctors got rid of eating problems, she became telling her subscribers about her story , it turned out that this misfortune was familiar not only to her. A lot of girls write to me that after my stories they went to therapy , a lot of girls write that they stopped having complexes, psychological trauma can disrupt relationships with food in different ways, for example, there is mageirocophobia, fear of cooking, psychologist larisa ovcherenko had such a client, during therapy it was possible to understand that the problem came from early childhood, the woman in reality was not afraid of cooking, but of a knife. Yes, there was a traumatic situation when my client, when she was a child, saw how a not entirely sober father threatened his mother with a knife. She says, i would really like the dog to grab daddys hand and just like that, it would all stop. And she and i relived this experience, and there she defended herself as a little girl. I couldnt swallow liquid food, i even drank water through a straw, i was