[00:02] you for being live with us on a Monday uh this is a very interesting people know about we're going to talk about the real world consequences of exposure to plant toxins as many of you know I'm an omnivore I'm not an
[00:19] exclusive carnivore nor am I a vegan somewhere in the middle leaning more towards carnivore but I want to share with you the story of pgra I know you may have heard about this this I was actually out on the East Coast with Dr
[00:32] Bill Schindler last week and we filmed some amazing content as you may know he's an archaeologist he's the author of The Great Book eat like a human which I will link in the description below and he shared with me how pgra really
[00:45] he shared with me how pgra really impacted the how it really impacted uh to mute that and I want to dive into this history because I know a lot of you don't eat corn don't eat wheat uh but
[00:57] some of you might have vegetables Maybe you have some chili and you have some vegan and you're like look I just want to be healthy you need to understand that most plants especially seeds and Grains and legumes have anti-nutrients
[01:11] that can be problematic and I'm not trying to scare you out of eating whole important aspect of nutrition that doesn't get enough air time so we're going to talk today about corn now I'm
[01:26] not going to suggest that you go out and start eating loads of corn no I'm not I'm going to talk to you about this process known as nalization and I want to know if anyone has heard about this because this is a
[01:38] very interesting story and Bill Schindler uh talked about this on the podcast that he and I filmed and this is really interesting and so once we really interesting and so once we understand how pgra impacted Humanity
[01:50] that will help us better understand how wheat should be properly fermented via before you eat it this will help you better understand fermented vegetables like kimchi and sauerkraut make the
[02:04] vegetables more Health promoting for you how if you're going to consume oats how if you're going to consume oats overnight oats or legums or make chili how why you should soak the legumes before you cook them so friends I just
[02:19] it's been a few weeks since we've done a chat so I'm going to pop out the chat if you enjoy the content please hit that like button I would love to know if you've heard about pgra let me know okay so we got Matt here in
[02:33] the house we got Big O in the house we got Johnny uh as always my friends any questions are fair game we haven't done a lot of lives recently I've been content for you so let's dive into it the history of
[02:49] pager is really interesting um and I'll give you just a a little brief appra or overview of this and once you understand overview of this and once you understand this you will better understand why
[03:03] preparing plant Foods we're talking corn soy wheat legumes lenos fermenting vegetables why this is so important you know because most of the experts out there are say eat a plant-based diet red meat will give you heart disease and
[03:18] plant-based diet but they don't talk about the importance of I know this is going to sound weird but detoxifying plant-based Foods because it turns out plant-based Foods because it turns out that wheat corn lentos legumes and even
[03:32] that wheat corn lentos legumes and even things like spinach rhubarb kale uh nutrients that are really actually harmful for you so you need to properly prepare these plant-based foods and so that's where we're going to go dive into
[03:46] and talk about this so um this isn't a fear mongering type message this is just trying to help you better understand this so really interesting stuff as I I'll put links to his book in the description below eat like a human he
[03:58] description below eat like a human he has an amazing book he's in my opinion Bill Schindler is the most Cutting Edge voices in nutrition in probably the world and definitely here in North
[04:10] America his restaurant modern Stone Age kitchen is doing things that nor of the restaurant in the country is doing every single food that is offered there is single food that is offered there is either sprouted soaked nalized or
[04:23] fermented right everything down to the salami to the sourer bread to the Ry bread to the the the corn tor orz is nalized uh he is preparing food in such a way that it's ideal and optimal maximizing the nutritional content and
[04:37] minimizing the anti nutrient content really really important stuff okay so what is the story about pelra and how does the story of pgra impact what we're talking about today well this is really interesting so it turns out that in the
[04:53] azcs and Native Americans and all over Latin America corn or maze so ma is Latin America corn or maze so ma is written like this m a i z e corn that
[05:05] people eat uh the Native Americans and the Aztecs they would nalize corn and so they would take raw corn and they would uh roast it or sorry um put put wood ash
[05:18] in a in a pot of sorts and boil it for about 30 minutes and then let it soak overnight and that process known as nalization would make the corn more bioavailable
[05:30] extract all the protein all the nutrients be vitamins that are found in eat corn here in the US because it's been genetically modified and sprayed withth round up and it's uh problematic but heirloom corn I know it's
[05:44] inconvenient for some people to hear you do get B vitamins and there's there's go out and everyone should eat corn I'm not saying that but you know if you go coming up and you want to have an authentic corn tortilla that was made
[05:57] from nalized heirloom corn in Latin America I think you should be able to do that but it turns out that the European settlers ignored this historical traditional way of making corn and they just brought back corn to Europe and
[06:12] people started eating and planting corn like crazy and then the disease known as pgra started to rampantly affect and afflict a lot of Europeans at the time people didn't know what this disease was was it the plague it sort of presented
[06:26] like the plague people weren't sure you know how pgra you know started uh and it was a it was a problem it wasn't until I think the mid 1800s or early 1900s that people figured out well well G whiz in the the Aztecs in in all parts of Latin
[06:42] America and the Native Americans here in North America guess what they did this corn and so people started to pay known as nalization and this I think is a really
[06:56] important lesson to understand that anti nutrients in plants need to be accounted for so all your friends that are like yeah I'm going on a plant-based diet health well they should be soaking and sprouting their legumes and their
[07:10] lentils and their beans they should be fermenting vegetables they should be fermenting vegetables they should be fermenting wheat so the souro process has been found on every single continent on the world all grains up until the you
[07:26] know 19th century were fermented prior prior to their consumption so it seems like ancestral people actually knew this and we really lose sight of this people think why I'm eating a healthy whole wheat sandwich but they're eating grains
[07:39] that haven't been fermented and so the antinutrients the fates the the tannins the oxalates all these compounds are still presented so we need to understand that preparing food following traditional cooking recipes actually
[07:52] minimizes the anti-nutrient load and helps to increase the bioavailability of different micronutrients so uh we're we're going to go back to corn and the history of pgra in just a moment but first I just want to check in one more
[08:05] time thank you all for being here uh really great to see you all again if like button you know what that does that tells the algorithm on YouTube that this content is good and that more people will be aware of the fact that it's not
[08:21] that plants are always bad but if they're prepared in modern ways that circumvent the traditional cooking methodologies those new nutrients won't gastrointestinal tract and probably cause inflammation so again your likes
[08:35] your comments your shares uh are really important right now so thank you for that any questions by the way are fair game so getting back to this process of nalization uh really interesting so
[08:49] ancestral Latin Americans Native American people tribal uh folks here in North America would take wood ash and they would take maze or corn and they would boil bring it up to a boil for about 30 minutes and this alkaline
[09:04] environment would help break down the exterior surface of the maze or the corn and that would make all of the B vitamins that were causing the disease known as pgra to not uh impact the health of the people that consumed corn
[09:18] and so when the Europeans brought the corn back uh in the 1700s to Europe you know pgra was rampant people died from this hundreds of thousands of people died from this so this is is an important lesson still in 2025 because
[09:32] how many people are eating wheat how many people are eating beans or lentil how many people are eating tons of vegetables that haven't been fermented have gastrointestinal issues they don't know why they're constipated they don't
[09:45] osteoarthritis and and autoimmune disease and asthma and allergies and the sort so we need to understand the history of pgra because it turns out history of pgra because it turns out that when you soak corn in an Al
[10:00] environment you help to liberate these compounds uh that are problematic uh and actually I think I have some pictures here that I can share have some pictures here that I can share with you and the F Fates oxalates uh and
[10:14] with you and the F Fates oxalates uh and Beyond are much lower in nich tomized corn and so guess what we see the same process occur when we ferment wheat and process occur when we ferment wheat and make sourdough bread we see this again
[10:28] when we have uh High oxalate foods like Swiss charge and spinach uh and even you know the Phat and tannins that are found in beans when you soak legumes in a more alkaline environment before cooking you help to increase the micronutrients and
[10:43] and vegetable uh of of vegetables and plant containing and cereal grains and because you know some people are just not going to go on a carnivore style start eating uh fatty red meats and EG yolks and uh kefir and yogurt and things
[10:58] to go on a plant-based diet so you need to inform them that if you're eating grains legumes lentils and corn they must be sprouted soaked or fermented to minimize the antinutrients and to make the micronutrients more accessible now
[11:15] some of us are just busy with life and don't want to deal with all that so you go on a cornivore diet or you just eat avocados eggs butter steak uh and bacon and things like that and so for for some people that works really well I've
[11:28] personally found my child is 12 years old she gets bored of this really low carb style diet so that's why I got into sourdough bread making that's why I'm super interested thanks to Bill uh learning a little bit
[11:40] more about the nalization of corn and making corn more uh bioavailable and minimizing the antinutrients that might be found uh in corn I'm trying to optimize my my camera
[11:55] auto yeah there we go it looks looks perfect okay so really important process uh and so I wanted to share this information with you I think it's uh very underrecognized and so we're going to go
[12:09] and talk a little bit more about this let me share with you even uh more papers on anti-nutrients um uh let's see here where are we at here okay so we're going to go on down
[12:22] studies that I wanted to share with you uh as well uh not right now but uh as well uh not right now but let's see here so going back to uh this right here is there such a thing as
[12:38] anti-nutrients in Plants well it turns out there is uh and so this was a paper that we actually talked about uh this time last year and I want to share with table one these are all the antinutrients in
[12:53] lectins um I'm sorry these are all the antinutrients and different food sources uh so goerens pH estrogens tannins lectins oxalates um and the implications
[13:05] from a clinical perspective right we have alter gastrointestinal function we have compromised absorption of different minerals we have uh kidney and Stones we have reduced uh antioxidant capacity hypothyroidism endocrine uh disruptions
[13:23] hypothyroidism endocrine uh disruptions and Beyond and so turns out there are and Beyond and so turns out there are tips to make plants legumes nuts and tips to make plants legumes nuts and seeds more bioavailable soaking boiling
[13:35] germinating and fermenting really important steaming soaking and so forth so there's a lot of people who for lunch they go out to lunch with their colleagues they have a vegan salad they have spinach with
[13:50] legumes right or lentils or they have garbanzo beans uh babaan you know and they don't realize that they are exposing themselves to if they're eating at a a restaurant that doesn't properly prepare these
[14:07] nutrients they're exposing themselves to Fates tannins oxalates goens phytoestrogens and Beyond so I just I want to just emphasize this for th those of you that have family members you know who are just having traditional bread
[14:22] who might be having a lot of vegetables that haven't been fermented and so on it's important to understand that this these Preparatory strategies can really reduce uh the anti-nutrients that are found uh in vegetables so uh as Suzanna
[14:39] Cruz is on the line she helps with customer service at milon she says hello yes here in Mexico we use Nish Tamal for tortillas tortillas tamales uh po poo uh Etc so really
[14:52] important stuff Brian says so canned black beans okay you know Brian that's a good question it depends on the company that that sells your black beans I would that that sells your black beans I would suggest buying black beans in bulk and
[15:06] soaking them in either an alkaline or acidic water solution overnight before cooking okay Meathead says I just do carnivore zero plants this is an excellent strategy for a lot of people
[15:20] if the carnivore diet works for you then by all means please do so I do think Meathead I don't know if you have young children the going carnivore can be hard for families you know some kids want to have pizza so if you learn how to
[15:34] ferment wheat and how to ferment an ancient grain like Inon corn uh that you can kind of meet your family where they're at not everyone wants to eat carnivore diet I know many people can as well but sometimes children just want to
[15:49] be kids they want to have some pizza so why not get some raw cheese um make your own sourdough with in corn you know at home and properly ferment things and you can from there and so Michael says just eat me yes I agree I I agree with you
[16:03] all I do but I know that some people are just not going to do that so I'm trying to help them optimize their health by knowing because I think people think plants grains healthy meat bad it's like no plants and Grains can be healthy if
[16:18] and only if they are prepared properly that's the important caveat so I just want to say that I ferment milk this is Rick says this yes I love this I have key for going on the counter right now um really important Brian says are there
[16:33] calories around 50% uh Brian you know if you're on a carn sorry if you're on a keto diet I I I think you're probably okay um but I do recommend getting labs and testing right testing don't
[16:49] guess okay big says is constant meat too strenuous to a child's stomach I don't think so I think kids do really well on think so I think kids do really well on a low carb or zero carb diet I
[17:04] a low carb or zero carb diet I do um so that's something to consider COA says you won't die from eating vegetables bro did I ever say hey guys ever said that you're going to die from eating vegetables no I actually didn't
[17:17] eating vegetables no I actually didn't say that but as this paper talks about say that but as this paper talks about my friends there are anti-nutrients in vegetables this is not me making that up is there such a thing as antinutrients
[17:29] yes there is here's the whole list of antinutrients in vegetables I'm not I'm not saying that vegetables are terrible that you should avoid them at all costs I'm just saying that we should be aware of this we should be soaking and
[17:43] of this we should be soaking and sprouting nuts lentils legumes we should be fermenting grain products we should be be nalizing corn we should be fermenting
[17:55] nalizing corn we should be fermenting vegetables Okay so that's what I'm saying and I feel that this is an underappreciated aspect of nutrition that not enough people are talking
[18:08] about I love Rick's comment he says I get my veggie second hand do you know what he means by that that means that he's eating the that that means that he's eating the Flesh of a ruminant animal who is using
[18:21] the ruminant all the microbiota contained in the rumin of AR ruminant stomach that help animals like ruminant animals um you know we're talking about bison we're talking about uh steer we're talking
[18:37] about cattle we're talking about goats lamb um deer Etc elk how they can take those inedible um grasses and convert them inedible um grasses and convert them into protein and that is amazing uh so
[18:52] into protein and that is amazing uh so really important stuff there vegetables I was reborn LOL yeah I hear you
[19:04] um yeah we are humans because of meat absolutely Michael we are humans because of meat I agree and I I just I realize that some people um they want to have
[19:17] want to have pizza they want to have Donuts they want to have cookies and all that sort of stuff so I just that's why I think okay well if you eat those Foods sometimes I eat them as well you want to make sure that it's for mented so really
[19:30] important DJ says I ate ground elk for the first time last night I feel so happy ground Elk elk me is like the best you could possibly eat well moose is probably a little bit better but elk is amazing
[19:44] um Yes Rick thank you for that I'm trying to explain what health really is Foods better yes exactly okay jod says grass finished
[19:56] have the plant nutrients you need the most in meat yes pasture finish pasture raise uh cattle are going to give you the most bang for your buck from the
[20:08] Caron nutrient standpoint Brian great question Brian says curious as well about plant-based protein powder I don't have any gut discomfort like others you know most of plant-based protein powder is going to
[20:20] be a PE or rice protein um I think in moderation that's fine I would honestly Brian steer you towards grass-fed way protein um if you do take supplements so that's just something to consider now if you do take
[20:35] optimize metabolic health I do want to remind you about the really interesting bourine fasting accelerator by myoscience this is unique because you're not only getting berberine which by the way is an herb that's been used for over
[20:48] 3,000 years in traditional Chinese medicine this is a one of the only natural products that you can actually test to show it's working it's really suppressing appetite and cravings for unhealthy foods and there are hundreds
[21:03] of reviews over at myoscience decom if you want to optimize your metabolic health support um you know not eating that burine is a great tool that can help you check it out over at my.com
[21:15] I'll put links in the description below and you can save with the code podcast and you can save with the code podcast at checkout Bing's awesome stuff okay nezi hey all right gono says hemp
[21:30] protein I use for weightlifting is Magic interesting you interesting you know I'm not a fan of hemp protein but Gio I fully appreciate your comment and I believe it's probably working for you
[21:43] but the amino acids are going to be much better in a protein from say collagen or better in a protein from say collagen or grass-fed way so that's what I would grass-fed way so that's what I would suggest okay
[22:02] helpful for you this primer this overview on nalization uh I can't wait to share this episode uh with Bill Schindler with you uh we talked a lot about as I mentioned um minimizing anti-nutrients in food
[22:17] here are some of the Preparatory strategies you can take a screenshot of this um my favorites here are soaking and fermentation soaking and fermentation to make make plant sourced protein and plant sourced grains much
[22:33] more bioavailable bioavailable okay okay casine is what makes Milk okay okay casine is what makes Milk carcinogenic yeah does caseine make milk
[22:47] carcinogenic um you know what's really interesting about that is I just reviewed a study on Friday finding that people who consume a milk product known as yogurt actually have a 20% reduction in coloral cancer so I don't buy this
[23:03] idea that Dairy is inherently carcinogenic I don't um so I'm you know
[23:19] please hit that like button thanks for your awesome comments we will catch you live if this was helpful let me know in the comments section below if you want more details on this please do let me know in the comment section below um I
[23:33] want to address this one comment I am a registered dietician I ate so many veg over the years I should have been the healthiest person on the planet however I seem to get sicker 17 months ago I went 100% carnivore and never going back
[23:47] so look there's a lot of people there's way more former vegans than there are current vegans that's not to say that all plants and all plant Source foods are unhealthy but most people don't properly prepare plant Source foods to
[24:00] minimize their antinutrients so I think this is really important soaking this is really important soaking sprouting fermenting in the case of corn if you're going to eat plant Source Foods please do your body a favor and
[24:14] try to prepare them in ways to minimize the anti-nutrient load I think the do not talk about this enough so I want to help educate you because I too used to e a ton of plant sourest foods and my health was at an all-time low it was
[24:28] until I avoided them and now slowly add them back periodically but make sure that I prepared them in such a way to minimize the anti- nutrients so I really appreciate you all tuning in thanks for being here thanks for that like button
[24:41] appreciate your feedback and we will catch you on a future episode down the catch you on a future episode down the road bye