Name: 再不吃麵包, 推薦好麵包與古老麵粉, 柏格醫生 Dr Berg, 柏格醫生 Dr Berg (再不吃麵包, 推薦好麵包與古老麵粉, 柏格醫生 Dr Berg,柏格醫生 Dr Berg)
Uploaded: 2024-09-30T15:57:51.000Z
Duration: 8 min 26 s

情態助動詞 B1

You may never eat bread again after watching this video.

看完這段視頻，你可能再也吃不到麵包了。

I'm talking about certain types of bread.

情態副詞

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

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

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。

我的意思是，這是《聖經》推薦的。

Many health organizations recommend eating bread.

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。

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

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"。

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。

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

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。

Of course, with added sugar and starches.

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。

你永遠無法讓人們不再吃麵包。

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

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

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。

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。

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。

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。

那麼，麩質食品有什麼問題呢？

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.

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.

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。

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。

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。

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

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.

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?

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。

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。

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。

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.

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。

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再不吃麵包, 推薦好麵包與古老麵粉, 柏格醫生 Dr Berg, 柏格醫生 Dr Berg (再不吃麵包, 推薦好麵包與古老麵粉, 柏格醫生 Dr Berg,柏格醫生 Dr Berg)

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