I'm talking about certain types of bread.

我說的是某些類型的麵包。

There's actually two types of bread, the good and the bad.

實際上，麵包有好壞兩種。

A lot of people have a confusion on which is which.

很多人分不清哪個是哪個。

Now, you can eat certain types of bread and I'm gonna show you which ones I'm gonna recommend.

現在，你可以吃某些類型的麵包，我會告訴你我推薦哪種。

But humans have been consuming bread for a very long time.

但人類食用麵包已經有很長一段時間了。

I mean, it's recommended in the Bible.

我的意思是，這是《聖經》推薦的。

Many health organizations recommend eating bread.

許多健康組織都建議吃麵包。

Even the food pyramid recommends that you should eat bread.

就連食物金字塔也建議您應該吃麵包。

But all bread is not created equal.

但並非所有面包都是一樣的。

There's a huge difference between this bread and this over here.

這個麵包和這裡的差別很大。

Of course, this entire topic revolves around this idea of whole grains being healthy.

當然，整個話題都是圍繞著 "全穀物有益健康 "這一觀點展開的。

So of course, they put it in cereals and they call it heart healthy.

是以，他們當然會把它放在穀物中，並稱之為有益心臟健康。

This was the cereal that I consumed growing up as a child.

我小時候就是吃這種麥片長大的。

Here's another one, but what are the other ingredients they're putting in it?

這是另一種，但他們在其中添加了哪些其他成分？

I mean, right here it says, contains bioengineered food ingredients.

我是說，這裡寫著 "含有生物工程食品成分"。

That's another word for GMOs.

這是轉基因生物的另一個詞。

Well, apparently even instant oatmeal is heart healthy because it has the whole grains.

顯然，即使是速溶燕麥片也有益於心臟健康，因為它含有全穀物。

Of course, they kind of downplayed the massive amounts of sugar and additional ingredients.

當然，他們也淡化了大量的糖和其他成分。

Here's more instant oatmeal.

這裡還有更多速溶燕麥片。

And then they have the 100% whole grain certification right here.

這裡還有 100% 全穀物認證。

They recommend to eat at least three ounces or equivalents, three serving size of whole grains every single day for fiber.

他們建議每天至少吃三盎司或等量、三份大小的全穀物來攝取纖維。

By the way, there's not a lot of fiber in whole grains compared to vegetables.

順便說一句，與蔬菜相比，全穀物中的纖維含量並不高。

And of course, we even have snacks for babies here.

當然，我們還為嬰兒準備了零食。

Grain and grow.

穀物和生長

Here we go.

開始了

Whole grain goodness.

全穀物的美味

Of course, with added sugar and starches.

當然，還要加糖和澱粉。

Okay, really simply, we have the bad bread and the good bread.

好吧，其實很簡單，我們有壞麵包和好麵包。

You're never gonna get people off bread.

你永遠無法讓人們不再吃麵包。

There's things that you can buy that are healthier.

你可以買到更健康的東西。

And I'm about to tell you why you don't wanna eat this version right here, because this is gonna create a lot of inflammation in your gut.

我要告訴你為什麼你不想吃這個版本 因為這會在你的腸道里產生大量發炎

It's gonna create weight gain.

這會導致體重增加。

It's gonna create blood sugar issues.

這會引起血糖問題

But the reason people love bread so much is really wrapped around this one protein called gluten.

但人們之所以如此鍾愛麵包，其實就是因為它含有一種叫做麩質的蛋白質。

Now, what's so special about gluten?

麩質食品有什麼特別之處？

First of all, it's the only protein that humans can't digest.

首先，它是人類唯一無法消化的蛋白質。

Yet we eat a lot of it.

然而，我們卻吃了很多。

But what's unique about this protein in grains is that it has a certain mouthfeel.

但穀物中這種蛋白質的獨特之處在於它具有一定的口感。

So a lot of people are addicted to bread because of that pleasure feeling that they get.

是以，很多人對面包上癮，就是因為他們得到的那種愉悅感。

Opioids get rid of pain.

阿片類藥物能消除疼痛。

They actually get rid of stress.

它們實際上能消除壓力。

But the problem is once you start stimulating those receptors in the brain, you start becoming more addicted.

但問題是，一旦你開始刺激大腦中的這些受體，你就會越來越上癮。

American bread especially has, in the last 50 years, we've been increasing the amount of gluten in bread.

尤其是美國麵包，在過去的 50 年裡，我們一直在增加麵包中的麩質含量。

And so now if we compare now to back 50 years ago, we have five times as much gluten.

是以，如果把現在和 50 年前相比，我們的麩皮數量是 50 年前的五倍。

So what's the problem with gluten?

那麼，麩質食品有什麼問題呢？

It creates inflammation in your gut.

它會導致腸道發炎。

It creates diseases like what's called celiac, which destroys the inside of your gut.

它會造成疾病，比如所謂的乳糜瀉，它會破壞腸道內部。

A lot of people have allergies to this as well.

很多人對此也會過敏。

In fact, certain autoimmune diseases, especially Hashimoto's can be triggered by this whole gluten interaction with the gut.

事實上，某些自身免疫性疾病，尤其是橋本氏病，可能是由整個麩質與腸道的相互作用引發的。

And then it goes across the immune barrier and then your body starts to misidentify these proteins as being foreign.

然後它穿過免疫屏障，然後你的身體開始錯誤地識別這些蛋白質是外來的。

And then now you have these antibodies against it.

現在，你有了對抗它的抗體。

And sometimes that can cross over into our own tissues.

有時，這也會影響到我們自己的組織。

And now we start having antibodies against our own tissues.

現在，我們開始產生針對自身組織的抗體。

Autoimmune diseases are the number one type of disease that actually surpassed heart disease and cancer.

自身免疫性疾病是超過心臟病和癌症的頭號疾病。

And out of all the autoimmune diseases, we have Hashimoto's is at the top of the list.

而在所有自身免疫性疾病中，橋本氏病位居榜首。

And that is the thyroid autoimmune disease.

這就是甲狀腺自身免疫性疾病。

And so what's the alternative?

那麼還有什麼選擇呢？

I like several types of alternatives.

我喜歡幾種替代品。

Now, what is einkorn flour?

現在，什麼是裸麥麵粉？

Well, that's an ancient grain that hasn't been altered in a long, long time.

嗯，這是一種古老的穀物，很久很久沒有被改變過了。

So we've made this bread last night with einkorn flour.

所以我們昨晚用橡樹果麵粉做了這個麵包。

The einkorn gluten is less elastic.

裸麥麵筋的彈性較差。

It's good for flatbreads.

適合做扁麵包。

It doesn't necessarily create as much of these sensations as well, but it's pretty darn close.

它不一定也能產生那麼多這些感覺，但已經非常接近了。

But on the flip side, very few people have gut reactions to this.

但反過來說，很少有人對此有直覺反應。

And the type of starch that's in this bread creates a less of a spike versus regular American bread.

與普通美式麵包相比，這種麵包中的澱粉種類產生的峰值較低。

You have a different starch that will just really create this high spike in your blood sugars.

不同的澱粉會讓你的血糖飆升。

The actual genetics of this grain, even though it's a wheat flour, is very different than the genetics that they're using right here.

儘管這是一種小麥粉，但這種穀物的實際基因與他們在這裡使用的基因截然不同。

So it's very, very different.

所以這是非常非常不同的。

And then we have this other thing called the phytic acid.

還有一種叫做植酸的物質。

Phytic acid binds with minerals, okay?

植酸會與礦物質結合，知道嗎？

It connects with minerals, especially zinc, iron, magnesium, manganese, calcium, and copper.

它與礦物質，尤其是鋅、鐵、鎂、錳、鈣和銅相聯繫。

So when you consume foods high in phytic acid, it locks up these minerals and it goes through the small intestine.

是以，當你攝入植酸含量較高的食物時，它會鎖住這些礦物質並通過小腸。

Phytic acid cannot be absorbed in the small intestine.

植酸不能被小腸吸收。

So guess what?

你猜怎麼著？

Those minerals are stuck to it.

這些礦物質粘在上面。

And now these minerals are gonna be lost through the digestion.

現在，這些礦物質會在消化過程中流失。

So when you consume foods high in phytic acid, it actually depletes you of certain minerals.

是以，當你食用植酸含量高的食物時，它實際上會消耗你體內的某些礦物質。

Now, is this gonna really be a problem with nutritional levels?

營養水準真的會有問題嗎？

Maybe not.

也許不是。

It depends how much you consume bread.

這取決於你吃了多少麵包。

Certain cultures who eat a lot of grains, a lot of bread, have zinc deficiencies, iron deficiencies because of this phytic acid.

某些吃大量穀物和麵包的文化人，會因為植酸而缺鋅、缺鐵。

Now, how do you get rid of phytic acid?

那麼，如何去除植酸呢？

Well, you can refine it.

嗯，你可以改進它。

You can just use regular flour.

您可以使用普通麵粉。

So in this wonderful bread right here, it doesn't have much phytic acid, but of course it has a lot of other things.

是以，在這款美味的麵包中，植酸含量並不多，但當然也有很多其他成分。

But you can also ferment it, like sourdough bread, or even sprout it.

但你也可以像發酵麵包一樣將其發酵，甚至發芽。

And by the way, this bread is fermented.

順便說一句，這種麵包是發酵的。

But sprouted bread, as in Ezekiel bread, has low amounts of phytic acid.

但發芽麵包（如伊澤基爾麵包）的植酸含量較低。

The cool thing about this bread is that it won't create this spike in blood sugars like these other breads.

這款麵包最棒的地方在於，它不會像其他麵包一樣導致血糖飆升。

Also, I do notice when you consume bread in Europe, especially France or even Italy, and you buy bread from a bakery, it's a whole different experience.

此外，我還注意到，在歐洲，尤其是法國甚至意大利，從麵包店購買麵包時，會有完全不同的體驗。

And that's simply because of the quality and they ferment the bread longer and they have different types of wheat that's not so high in gluten.

這只是因為麵包的品質好，發酵時間長，使用的小麥種類不同，麩質含量不是很高。

I mean, think about this.

我是說，你想想看

France is a lot smaller than the US, yet they have 30,000 bakeries and the US has 3,000.

法國比美國小很多，但他們有 3 萬家麵包店，而美國只有 3000 家。

So you don't normally find bread in a bakery in the US.

是以，在美國的麵包店裡通常找不到麵包。

You go to the grocery store and it's been sitting on the shelf for quite some time.

你去雜貨店買東西，它已經在貨架上放了很久了。

And that's the type of bread that people consume.

這就是人們食用的麵包類型。

And I guess I should probably just quickly mention some of the dough conditioners are banned in Europe, but they're allowed in America.

我想我應該簡單提一下，有些麵糰調節劑在歐洲是被禁止的，但在美國是允許的。

So BVO or ADA, which is a whitener or potassium bromate, these chemicals are banned in Europe, but we allow them, of course, in our wonderful bread.

是以，BVO 或 ADA，也就是增白劑或溴酸鉀，這些化學物質在歐洲是被禁止的，但我們當然允許它們出現在我們的美味麵包中。

I'll put a few of those recipes down below and I think you're gonna like them.

下面我將介紹幾種食譜，我想你們會喜歡的。

But we're always experimenting with different flours.

但我們一直在嘗試不同的麵粉。

We've got almond flour, coconut flour, and of course, einkorn flour as well.

我們有杏仁粉、椰子粉，當然還有裸麥粉。

A few more points that you need to know about with American bread.

關於美式麵包，您還需要了解幾點。

The way they dry the wheat out in America is they use glyphosate.

美國人把小麥晒乾的方法是使用草甘膦。

That's the stuff in Roundup, okay?

那是 "驅集劑 "裡的東西，好嗎？

They spray it to dry out the wheat.

他們噴灑這種藥劑是為了讓小麥變幹。

Now, other things that are exposed to glyphosate, if it's genetically modified, but wheat typically is not genetically modified, but the point is that it has glyphosate.

現在，其他接觸草甘膦的東西，如果是轉基因的，但小麥通常不是轉基因的，但問題是它有草甘膦。

You don't wanna have your body exposed to this.

你不會想讓自己的身體暴露在這種環境中的。

Sometimes they use bleach.

有時他們會使用漂白劑。

And when you heat or you toast this and you kind of burn it and you eat it, you get a nice dose of what's called acrylamide.

當你加熱或烘烤這種食物並將其燒焦後食用時，就會攝入大量的丙烯酰胺。

Acrylamide is known to cause cancer.

已知丙烯酰胺會致癌。

So that's just one more negative on this list right here.

是以，這份清單上又多了一個負面因素。

Now, I hope I convinced you to avoid certain types of bread, okay?

現在，我希望我說服了你不要吃某些類型的麵包，好嗎？

And if you're still not convinced, you might wanna watch this video right here and also click down below with some of these recipes that I just talked about, including this one right here.

如果你還不相信，不妨看看這段視頻，也可以點擊下面我剛才提到的一些食譜，包括這裡的這個。

I think you'll really enjoy it.

我想你會非常喜歡的。

You can cut this up, put it in the toaster.

你可以把它切碎，放進烤麵包機裡。

I think you'll be pleasantly surprised at how delicious it is.

我想你會對它的美味感到驚喜的。

Before you go real quick, I have a course entitled How to Bulletproof Your Immune System.

在你快速離開之前，我有一門名為 "如何防彈你的免疫系統 "的課程。

It's a free course.

這是一門免費課程。

I want you to take it.

我要你拿著它。

And here's why.

原因就在這裡。

Here's you.

這是你的。

Here is your environment.

這裡就是你的環境。

Everyone is focused on this over here, avoiding your environment.

大家都把注意力集中在這邊，避開你的環境。

But what about here?

但這裡呢？

What about strengthening your immune system?

如何增強免疫系統？

That's what's missing.

這就是缺少的東西。

This course will show you how to bulletproof yourself.

本課程將告訴你如何防彈。

And so you can tolerate and resist your environment much better by strengthening your own immune system.

是以，通過增強自身的免疫系統，你可以更好地耐受和抵禦環境。

I put a link down in the description right down below.

我在下面的說明中提供了鏈接。

Check it out and get signed up today.

查看並立即註冊。

Hey, before.

嘿，之前。