Which Flour Is The Healthiest? It's Not What You Think

Welcome to @HealthyImmuneDoc
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The trauma of working in the frontlines as an acute and critical care Infectious Disease specialist during the chaos and stress of 2020-21, motivated Dr. Liu to promote practical health and wellness principles for her community.
HealthyImmuneDoc youtube channel is an extension of her education campaign to help people understand how to optimize immunity and inflammation and slow down premature aging caused by acute and chronic conditions.
Everyone is welcome!

Dr. Liu’s Bio
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Dr. Liu is the co-founder of NACPro+, dedicated to optimizing immunity and wellness.
Dr. Liu graduated from Loma Linda University School of Medicine in 1998 and is Double Boarded in Infectious Disease and Internal Medicine. She is licensed in the state of California.
This channel is separate from Dr. Liu’s duties as Attending Medical Staff @ Cedars-Sinai Medical Center and as Assistant Professor at Loma Linda University School of Medicine. The views on this channel are her own.

VIDEO TOPICS:
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00:00 Preview
00:12 Introduction
00:45 Gluten
00:57 Rye Lignans
01:22 Modifying Cancer Risks in Children
01:58 Kneading
02:34 Aroma & Appetite
03:29 Hidden Calories
03:47 Fiber vs Low Fiber Flour
04:55 Powdered Food & Calorie Density
06:04 Food Processing & Fiber
06:35 Added Fiber
06:58 Fiber Emulsifiers
07:40 Gluten Intolerances
08:58 Types of Wheat Flour
09:15 Wheat Kernel Parts
09:29 Milling
09:46 Added Sodium
10:04 More Nutritious Wheat Flours
10:20 Wheat Phytonutrients
11:06 Metabolism & Weight
11:42 Best Ground
13:00 Daily Fiber Amount
13:45 Colonic Workout
14:15 Soluble Fiber
14:43 Fermentation
16:03 Starch
16:17 Glycemic Load & Glycemic Index
17:48 Organic Flour
18:11 Contamination
18:41 Ancient Grains
19:12 Bleached Flour
19:29 Coconut Flour
19:41 Saturated Fat & Insulin Resistance
20:31 Mitochondria & Fatigue
21:21 Diet & Blood Glucose
21:43 MCT or medium chained triglycerides
22:20 Almond Flour & Almond Meal
23:09 Arrowroot Flour & Resistant Starch
24:03 Buckwheat
24:20 Oat Flour
24:56 Cassava or Yucca Flour
25:09 Garbonzo Bean Flour
25:43 Second Meal Effect
25:55 How To Eat Beans
26:45 Rice Flour

LEGAL DISCLAIMERS:
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Sorry, occupational hazard: This is NOT medical advice, nor can I give you medical advice. I AM NOT YOUR DOCTOR. This video does not create a doctor-patient relationship between Dr. Liu and you. Everything here is for general informational purposes only and not for the purpose of providing medical advice. Information in this video is not intended to be a substitute for professional medical advice and it should not be used to self-diagnose nor should it substitute for a medical exam, treatment, diagnosis, and prescription or other recommendations by a professional medical doctor. You should not make any changes in your health regimen or diet before first consulting a physician. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. Users should not disregard or delay in obtaining medical advice from health care professionals for any medical condition.
Also, some of the links in this post may be affiliate links, meaning, at no cost to you, I will earn a small commission if you click through and make a purchase. But if you click, it really helps me make more of these videos!
All non-licensed clips are used for fair use commentary, criticism, and educational purposes. See Hosseinzadeh v. Klein, 276 F.Supp.3d 34 (S.D.N.Y. 2017); Equals Three, LLC v. Jukin Media, Inc., 139 F. Supp. 3d 1094 (C.D. Cal. 2015).

[multuminparvo]

The coarser the better. 19:00 stone ground, ancient whole kamut, spelt 24:00 arrowroot, buckwheat, oat flour, cassava, chickpea

[kelleejohnson]

This video had better information than the other "experts" on YouTube. She is 100% right on her advice, and I wish I'd found her years ago.

[antoinette]

You are brilliant. I am a retired scientist and understand you 100🌺 for those who do not understand you or have no chemistry background then I suggest they play your video at a slower rate and take notes and just google the words that are not understood.

[dyskover]

I use a combo of groats, pot barley and spelt along with walnuts, ground flax, nutritional yeast, one medjool date, and berries. pre-soaking the grains and nuts overnight. My only use of bread or bread products now is a slice of sprouted whole grain bread with a soft boiled egg in the evening, or maybe, just some peanut butter. The reason I made my dietary changes back in January was the self realization that A.) I was eating a lot of sugar. B.) I was eating lots of cereal, bread, and pasta. C.) I was getting hungry and shaky a lot. I wasn't overweight. I didn't have high blood pressure. I was experiencing glucose spikes and didn't know anything about it after 75 yrs.

[jonbarlow]

WOW!!! I didn't see you breath once! This is the first video of yours I have viewed, and I subscribed and gave it a thumbs up! Excellent info, thank you.

[janestclair]

What about Ezekiel Bread which is Sprouted

[cjtorres]

This is unbelievably helpful. I thought I knew my flours and their health grades, but I was totally wrong about coconut flour (which I never use anyway) and arrowroot flour (which I used to use but stopped). Thank you, Dr. Liu!

[brendac]

Flour made from freshly milled grain that still has its bran and germ and used within 3 days (before oxidation destroys its nutrients) is the healthiest. The bran and germ contains almost all of the vitamins, minerals and other nutrients in the whole grain. Vitamin E, multiple B vitamins, folate and iron are just four of over 30 nutrients present in whole grain.

[ramonmuniz]

Very informative, I love bread, my wife makes pretty good bread, some made with oats and some with other whole grains, I think I overeat bread anyway. Also I buy Ezequiel bread, which I stopped for a while, but I came back to it. My wife uses a lot of chickpeas for a lot of things, including bread and pancakes. I love lentils pancakes, but they have to be warm just out the griddle. I think we do pretty good, but listening to this, I realize that we have room for improvement. One thing we eat is organic dark chocolate, I didn’t know about the heavy metal content, something that got me thinking. Lots of great info here, thank you for sharing.

[georgemcwilliams]

Wonderful video! You covered a huge range of products and conditions in a short amount of time.

[yvonneb]

Would love to have your opinion on sprouted grain bread.

[julietezeilo]

Thank you for sharing such detailed information. Somewhere I might have missed it, but please could you specify which of the flours is the healthiest?

[Mangakuray]

Amazing content ❤ Thank you for this video and all the scientific explanations. Never get to see content of this standard with cutting edge science. Many thanks for your intellectual generosity.

[thefbi]

I just want to know what flour I should buy, I’m so confused and dizzy from this video

[Inga]

The flour I buy is Wheat Montana, an unbleached non GMO flour. In addition I have different grains purchased from Azure Standard which I grind for making bread.

[juliaparry-hill]

Excellent video. The celiac info was very good and may be helpful for many people.

[jamesgarner]

i use Mary's test kitchen keto bread recipes. basically its oat fiber powder (not oat flour), ground flax seed into a flour that i make with my vitamix, and vital wheat gluten powder. very good ingredients, no chemicals.

[susanfreeman]

I really enjoy and appreciate your videos. I grind all my own flour at home using combinations of hard red wheat, hard white wheat, kamut, spelt, rye, and Einkorn berries… all organic. I also use all these different berries cooked whole as a rice substitute… a trick I learned from you. The taste of my long fermented sourdough whole grain bread is incomparable to any store bought bread. The nutritional value of all wheats, ancient grain or modern, declines rapidly within minutes of milling. How little nutrition must be left in packaged flours that sit on a grocery shelf for months. For holidays, or special celebrations, I do sift off some of the bran to make a softer roll or cinnamon bun. Even these treats are better than the usual alternatives. It doesn’t take long for the palate to prefer the exceptional taste and aroma of freshly ground wheat. When I do eat bread, I choose to eat the best bread. I totally agree with your assessment about nutrient rich fruits and vegetables. We follow the Zoe Project recommendations of consuming at least 30 different plants every week.

[Butterflyneverlands]

Even though I knew a good amount of the info said here, my head is spinning and I’m more confused 🤯

[AnAwesomeNameHere]

The problem with these kind of videos is, there is too much of information to process and at the end we don't understand anything. 🤔