How to Gently Warm a Potato that will Maximize Nutrition and Keep it Raw ?

How to Gently Warm a Potato that will Maximize Nutrition and Keep it Raw ?


Alright this is John Kohler with okraw.com. Today we have another exciting episode for
you. I got a very special guest I want to introduce
you guys to today. We got a doctor Craig Sommers who’s a naturopath
and he’s also a nutritionist and he’s been living a plant based diet for the last 21
years now and he’s been on a raw foods primarily diet for the last 14 and he has a very important
message for you guys that I would probably also agree with here and the message is to
share with you guys the best way to cook your food. If you want to cook your food and that might
even be debatable if it’s even cooked. So I know many you guys on a high-carbohydrate
diet whether that’s you know mostly raw or partially raw you know I do a high-carbohydrate
raw foods diet which the carbohydrates make up the majority of the calories I eat and
I recommend this for most people out there. I think it’s very healthy. The carbohydrates that I primarily eat are
fruit, but I understand that many people are not good with fruit. Maybe sometimes you can’t get good quality
fruit where you live. Sometimes you know your body doesn’t handle
you know fruit sugars all that well. Especially I find as people get older they
may not be able to handle the high levels of fruit that some people in a high fruit
diet do. You know what I want to do today with you
guys is actually show you a technique that Craig’s been doing for the last, I don’t
know, 10 years now to get more carbohydrates into him in. You know probably the best method. So Craig, what’s this method that you’re going
to share with us today? It’s basically a warm your food method, but
warm it for a long period of time. We’re talking hours. Maybe an eight hour day for a very large squash,
but we’re cooking it, or not cooking it, at this temperature that’s so low you can actually
stick your finger in the pot and not melt your skin, not you know, hurt yourself and
not most importantly destroy the nutrients in your food or create chemicals in your food
that are not healthy to be eating. Wow. I mean that’s one of the reasons why I eat
to get the max amount of nutrients and I would encourage you guys to eat a nutrient-dense
diet. So Craig, the next question to ask is why
do this. So first let me start off with the why. I do a lot of work outside and am very physical
most of the time and I found that I don’t do well on a lot of fruits. I have like one meal of fruit, maybe three
or four pieces, and then I’m good for the day as far as fruit because the sugar thing
is not all that great for my particular constitution, so then if I want to get enough calories with
greens I mean you got to eat mounds and mounds of greens to get the amount of calories that
I need when I’m working outside. I’m building, I’m gardening, I’m doing
all kinds of stuff. So then you look at things like nuts or avocado
which I eat avocados every day, but you know there’s only so much fat you can eat. Supposedly most of us can easily digest the
amount of nuts that fits in the palm of your hand and if you go above that your stomach
is struggling to digest that amount of fat and while those nuts are a good amount of
calories know how many can you possibly get out of that amount. So I was looking for an alternative to get
more calories out of my food and then you have a whole range of foods that we have out
here on the table that typically are not really eaten raw. Of course there’s spiralizer, spirullies,
where people shred it and you could even shred it and put it on top of salads and so forth,
but even then you know it’s a lot of chewing. You know you’re getting a lot of stuff going
on. Now I want to stop you right there Craig. So couldn’t somebody like juice this if they
want to get more vegetables in them like root vegetables like beets and maybe some of the
sweet potatoes that I juice before. You could juice them take away the fiber then
I’ll increase the calories and also increase the absorption to get more calories in you. Absolutely that’s one way to do it, but that’s
not something I’ve done a lot of. Alright this is John Kohler with okraw.com.
Today we have another exciting episode for you. I got a very special guest I want to
introduce you guys to today. We got a doctor Craig Sommers who’s a naturopath and he’s
also a nutritionist and he’s been living a plant based diet for the last 21 years now
and he’s been on a raw foods primarily diet for the last 14 and he has a very important
message for you guys that I would probably also agree with here and the message is to
share with you guys the best way to cook your food. If you want to cook your food and that
might even be debatable if it’s even cooked. So I know many you guys on a high-carbohydrate
diet whether that’s you know mostly raw or partially raw you know I do a high-carbohydrate
raw foods diet which the carbohydrates make up the majority of the calories I eat and
I recommend this for most people out there. I think it’s very healthy. The carbohydrates
that I primarily eat are fruit, but I understand that many people are not good with fruit.
Maybe sometimes you can’t get good quality fruit where you live. Sometimes you know your
body doesn’t handle you know fruit sugars all that well. Especially I find as people
get older they may not be able to handle the high levels of fruit that some people in a
high fruit diet do. You know what I want to do today with you guys is actually show you
a technique that Craig’s been doing for the last, I don’t know, 10 years now to get
more carbohydrates into him in. You know probably the best method. So Craig, what’s this method
that you’re going to share with us today? It’s basically a warm your food method, but
warm it for a long period of time. We’re talking hours. Maybe an eight hour day for a very
large squash, but we’re cooking it, or not cooking it, at this temperature that’s so
low you can actually stick your finger in the pot and not melt your skin, not you know,
hurt yourself and not most importantly destroy the nutrients in your food or create chemicals
in your food that are not healthy to be eating. Wow. I mean that’s one of the reasons why
I eat to get the max amount of nutrients and I would encourage you guys to eat a nutrient-dense
diet. So Craig, the next question to ask is why do this. So first let me start off with the why. I
do a lot of work outside and am very physical most of the time and I found that I don’t
do well on a lot of fruits. I have like one meal of fruit, maybe three or four pieces,
and then I’m good for the day as far as fruit because the sugar thing is not all that great
for my particular constitution, so then if I want to get enough calories with greens
I mean you got to eat mounds and mounds of greens to get the amount of calories that
I need when I’m working outside. I’m building, I’m gardening, I’m doing all kinds of stuff.
So then you look at things like nuts or avocado which I eat avocados every day, but you know
there’s only so much fat you can eat. Supposedly most of us can easily digest the amount of
nuts that fits in the palm of your hand and if you go above that your stomach is struggling
to digest that amount of fat and while those nuts are a good amount of calories know how
many can you possibly get out of that amount. So I was looking for an alternative to get
more calories out of my food and then you have a whole range of foods that we have out
here on the table that typically are not really eaten raw. Of course there’s spiralizer, spirullies,
where people shred it and you could even shred it and put it on top of salads and so forth,
but even then you know it’s a lot of chewing. You know you’re getting a lot of stuff going
on. Now I want to stop you right there Craig.
So couldn’t somebody like juice this if they want to get more vegetables in them like root
vegetables like beets and maybe some of the sweet potatoes that I juice before. You could
juice them take away the fiber then I’ll increase the calories and also increase the absorption
to get more calories in you. Absolutely that’s one way to do it, but that’s
not something I’ve done a lot of. I occasionally juice sweet potatoes or yams, but this one
I want to cover here particularly is how to basically eat these and also you can serve
them to someone who typically eats a cooked food diet and they’re really not gonna know
the difference at all and I I found about 10 years ago doing this works really well
for me. So this is basically the easiest way to do it. Very simple. First you need an electric
stove. I found you can’t really do this on a gas stove because that fire burns a little
too hot. So you get your electric range top and you set it on the lowest setting. You
take your pot, you put in some nice filtered water in there and then you take whatever
kind of a starchy vegetable you want to put in there. I put in an acorn squash, but you
know we have some different types of yams here. This is a chayote. So the water sits
on that very low flame and once you get the hang of it, though he could lower low heat
yeah you’re right, yeah so very low heat and you gotta do this for a little while to get
the hang of it to know just how your stove operates and if you go to someone else’s house
their stove is going to be a little bit different, but you basically, you’re taking the lid
off and you’re putting your finger in the water and very carefully of course if you
can put your finger in the water you feel that water is really hot, but it’s not burning
you, it’s not scolding you and you really want the lid to fit good to catch all the
heat. Definitely don’t do this without a lid or in this case the lid is not enclosing perfectly
because the squash is a little big. You want the lid closed tightly and then check it about
once every half an hour once you’re starting. Once you get the hang of it. You set it, you
leave it you come back so i do this in the morning and then sometime after lunch I’ll
check on it. I take a fork, try to push a fork into it. Some things like smaller root
vegetables they’ll be ready much quicker, but then you got a big squash like this is
going to take longer, but at the point where the fork goes right into it easily. Now you
have something that has been sitting in water under a hundred and eighteen degree Fahrenheit.
You can use a thermometer if you want, but I’ve never used that method. I’ve always just
used to dip your finger in it and if your skin still have your finger and you’re not
burned, well you know you’re not killing nutrients that way, no but it really does work great
and then you basically can eat it with a with a spoon. Say this is the same as this right
so this one has been sitting around raw and it’s hard and this while right through and
you know it looks just like you boiled the crap out of it as most people do, but it was
at such a very low temperature that all those nutrients are attacked the amino acids haven’t
gone you know what they call that denature the proteins aren’t denatured all the nutrients
are intact and you got something that’s going to give you a lot of carbs and in my instance
here the reason I was doing this is because I wanted a lot of high cards sometimes to
keep up with my high active lifestyle and something that wasn’t gonna be crazy glycemic.
Now I’m definitely not doing this to white potatoes. I don’t eat white potatoes. I haven’t
in like 20 years, but I will do it with different types of squash and different types of yams. Cool, so Craig give people out there some
of the examples of the food they could actually get and do this to helpfully. Ok, so different types of sweet potatoes are
cool. I’ve worked for the game’s over sweet potatoes if they’re available always the yams
are more nutritious food than a sweet potato, but of course all different types of squash.
Got a spaghetti squash here. Got a nice acorn squash here. Pretty much any type of squash
and then you got Chayotes. Chayotes come in different varieties this is you’re responding
variety. This one’s a little tougher. If you can get the one without the spines. It’s just
smooth skin on the outside. That’s a lot better. These are a little bit hard to work with,
but typically the taste of the two are the same. The different types of chayotes and
that that’s the basis of what I’ve been doing for like the last 10 years. Wow, so you’re telling me Craig this is raw
right here so if I eat this I can still be considered a raw foodist- you know some people
like the steam stuff, but what’s what steaming you know that’s 212 degrees for some people
like the blanched stuff. They boil water and they throw in for a few seconds pull it out,
so perhaps the heat hasn’t made its way all the way into the center, so the center can
still be considered raw, but the outside is going to be cooked. With this method the entire
thing that has been heated to a temperature that’s not melting your skin, not killing
your enzymes, not destroying vitamins and so forth ,not denatured protein, so technically
under a hundred eighteen it is raw. Alright, I’m eating it. Wow, that’s amazing.
Yeah these are I believe uh wow these type of yam hmm these purple yams, and all my goodness
they taste amazing. So this is something that you know you’re looking for some little change,
something different to do check it out. Maybe you’ll like it. Maybe it’s for you. So Craig
why would be better done you know what cooks like these vegetables or the squash is the
yams in this way instead of like adding grains or rice or you know we or you know some other
kind of grain or see to your diet? Well of course grains have gluten type molecules
and then gluten is really big right now you can go in any supermarket even the middle
of a rural part of Texas and you’ll see a gluten-free section pretty much everyone knows
about gluten free so gleidin, which is a particular type of protein in gluten causes allergic
reactions in people. For instance they can either have celiac which is a very violent
reaction or you have gluten sensitivity but either way what it’s doing is it’s taking
those tightly packed cells I like to look at him like that, that line your small intestines
and creating spaces between them so large particles that are not fully digested can
go through the intestinal lining that aren’t supposed to go through into your bloodstream
they get into your bloodstream and then the leukocytes or the white blood cells which
are part of the immune system attack it. That thing starts floating around your blue in
your bloodstream is basically called the CIC a circulating immune complex. Now let’s say
you are an accent or you just had some bad structural you know abnormality over here
in your elbow and that CIC deposits in the elbow and now you have the starting of arthritis.
And how many elderly people today have arthritis? It’s a huge percentage so getting away from
gluten and even if it’s a gluten-free grade they still have other types of gleidins that
can potentially cause some damage in some people. What I would recommend not recommend
is taking these type of starchy things and boiling them because it’s shown that when
you boil starches you create a chemical called acrylamide and all the drinking water authorities
around the United States used to always monitor our drinking water very closely for acrylamide.
If there was more than a few parts per million you know that would be like a big problem
and now they found out that like a single slice of bread has like a huge amount of acrylamide.
Starchy foods like potatoes when you cook them at high temperature huge amount of acrylamide
so to my knowledge this low temperature cooking is not creating a criminal minds in it and
maybe if someone does the science and it is i’m completely convinced that it’s going to
be a fraction of the amount of what you’re boiling at 212 degrees that’s been known to
denature proteins and so forth. So the other thing I want to mention Craig
is that you’re actually not taking the squash and cutting in a small piece it’s great more
surface area just putting it in a hole so that’s gonna definitely minimize the effect
of the heat on the produce itself. Is that correct? Yeah I’m really glad you brought that up John
because you can even look this up in like taper cyclepedic metal dictionary in an older
edition like I quote in my book where a lot of the nutrients actually come out into the
water and are discarded with the water. If you leave the skin on your keeping the nutrients
and it’s like a barrier and it keeps the nutrients in as soon as you cut into that and you boil
in the war you notice the water the color changes those nutrients are bleeding out especially
vitamin C it’s bleeding out into the water and you’re not maximizing on the nutrition
you could be getting on it. So the bigger the squash is that bigger pot you need small
ones do a small pot but you’re right don’t cook in mind don’t cut him I never cut him
always doing whole. Awesome. So Craig would you also you know
recommend that people may be like cook one of these up and with their cooked or lightly
you know heated are more or less I was right but you also say recommend eating like a salad
with your sweet potatoes or yams instead of eating only yams. Yeah well I typically eat a salad before I
anything. Like back with the work that Paul Kutchkoff did with all that kind of stuff
they found it to eat the raw portion of the meal first and then a cooked portion afterwards
even if it’s slightly warm the amusent the digestive leukocytosis leukocytosis excuse
me with Paul Kutchkoff discovered doesn’t happen if you eat the raw portion of the meal
first. Yeah I mean I would totally agree. I always
want to encourage you guys to eat you know as much raw foods you can if you need some
extra calories yes I think this is probably one of the best methods to use. Next Craig,
I want to talk about you know if somebody’s already eating like a high fruit diet that
they get a lot of carbs from the fruit you know why might they want to try doing it this
way instead? Well for me these very high carrboro high-sugar
fruits they I can feel it let’s just leave it at that if I eat too much of it I can feel
my blood sugar gets a little too high blood sugar look we’ll crash a little bit. With
this particular method I don’t feel that spike in my blood sugar and then that decline in
my blood sure and and sometimes people be able to do a lot of fruit at the beginning
build a really good with it but then they tend to deplete their mineral stores such
as magnesium and chromium and other minerals that are needed to keep the blood sugar balance
and after a while of doing lots and lots of high sugar fruit they they start to notice
the blood sugar spikes and drops. So for me I tend to run the low on magnesium. Magnesium
is a mineral that is absolutely needed to make your insulin is needed for insulin receptors
and it’s also the number one mineral in the human body for what they call enzymatic chain
reactions. Things that happen in your body to make your body function and about eighty-five
percent of the people that I’ve tested over the last 15 years are deficient in magnesium.
You get magnesium from dark green leafy vegetables. You get it from your raw nuts and seeds but
there’s also a balance that you do you want with that a calcium magnesium balance and
what’s typically been happening is people having way too much calcium and not enough
magnesium it gets that balance out of whack. I personally get that and you might have some
of those symptoms you can look them up on the internet different symptoms for different
people, but you might notice like a muscle jumps in your eye or in your leg and more
often not that symptom of a muscle jumping is low magnesium. You get more magnesium into
your body those symptoms are going to go away you get tight muscles in your neck muscles
in your back wherever those tight muscles usually a symptom of not enough magnesium.
You sweat a lot your jog and you’re sweating working outside sweating you’re sweating out
magnesium. If you’re a high-stress type a person like I tend towards you’re using up
a lot of magnesium and then you don’t have enough magnesium your blood sugar is not gonna
kind of stay balanced when you have these high sugar fruit so much so adding in lots
dark green leafies those those allergies or those green superfood powders concentrated
magnesium some people might even find they need a magnesium supplement they may not even
be able to get enough that way because of that ratio that calcium magnesium ratio. We
try incorporating more foods and magnesium they also have calcium so it may bring that
magnesium they’re full up but the ratio is still not optimal. Awesome, awesome. So uh tell me Craig what’s
another benefit of you know warming your food this way instead of you know boiling it or
steaming it like many people may recommend? Well, we covered a couple different things
such as the acrylamide level nutrient loss maybe we haven’t covered completely. The vitamins
all tend to have different temperatures at which they become deactivated but for sure
you’re losing vitamins every time you eat that food for instance steam if you’re steaming
things 212 degrees. The longer you leave it in that or if you’re boiling 212 degrees again
you know you’re definitely losing vitamins. Your proteins can become denatured in other
words they become non usable by the human body, so what may happen when you consume
denatured protein that has been some studies that the older we get this denature proteins
can actually build up in your body and cause a blockage of what’s called cell respiration.
Every cell in your body needs nutrients amino acids fatty acids vitamins whose cetera to
go through those cell membranes and get in and these waste products to get out. It’s
the same with any creature right creatures eat and they poop yourselves need to do the
same thing if you get a large build up of denatured protein around those cells and that
those cells start to age faster. That’s essentially what it shows it speeds up the aging process
and the being as well. These the nutrients are getting in so those cells are getting
a little malnourished the waste products are getting out to waste the cells are getting
a little toxic to cells start to age faster and die faster. Awesome so that this looks to me like us you’re
basically using like a crock pot or slow cooking so Craig can use somebody by a crock pot at
their local walmart and do the same thing? You know I do believe that it’s possible to
do it with a crockpot haven’t tried it myself but I believe in a work I’m I’m I’ve tried
this method on many different types of stoves and I know that each still varies so you have
to experiment if you get really good at doing at home and then you go to someone else’s
house you try to do the same thing on their stove you all of a sudden may be at the same
setting their stuff is boiling so this variables there but once you get to know your own your
own equipment then you can do it very efficiently without having to go and stick your finger
in the water every half an hour. I think for one of the most critical things
is a lot of the Crocs I’ve see and they start at a minimum temperature and you just
can’t get the temperature low enough to maybe do this technique especially to stick your
finger in and not have it burn your skin melt off and do a low enough so just gently warming
the food up and for a long period of time so let’s talk about the length of time needed
to you know cook certain food so how about this acorn squash here Craig how long would
you leave this in to get it get it completely soft and you know I’m kind of like this one
right here? So this one I’d put in right after breakfast
and be ready for dinner it’s basically all day these smaller ones i could put into probably
be ready by lunch. Awesome so you know another thing I want to
mention you guys I like gadgets and I know there are specialty appliances out there may
be known as the Sufis and that she they have you could actually do it at a low temperature
and actually set the digital temperature to make sure it’s you know the temperature you
want and does not go above so Craig what temperature do you think this this process is done at
approximately because I know you have never measured it? Well I’m gonna say that’s under a hundred
eighty degrees fahrenheit . I take my finger I put in that water I pull it out and I’m
not burnt and I believe you go over that temperature it’s going to burn I’ve going to hot springs
many many times there’s one out New Mexico where there’s different temperature pools
and they do what the real hottest one they call the lobster puffs ok if you go in there
it’s very very hard to get in and at some point you need to get out your skin’s all
red and that one is maybe max a hundred and ten degrees I really think something like
that it may be a little bit more I don’t remember it’s been years since I’ve been there but
I’ve never seen one at a hundred eighteen of you going to hot springs underrated I don’t
think you can get in it. So you think this is happening below a hundred
and ten degrees the cooking? Well depending on how you do it you know if
you’re really really concerned get a thermometer put in there I’ve never been that concerns
as long it’s not melting my skin I’m not getting blisters from it yeah it’s good for me. Awesome awesome. So any last tips you want
to share with people that are interested in doing this method of cooking to you know get
some healthy carbohydrates into them? Well the only recommendation I’ll say or I’ll
give is this: variety is the spice of life. If you’re on a raw foods diet where you’re
very limited you’re having you know just these few foods you know that may not be beneficial
either. You definitely want a variety of foods when I went from eating a standard American
diet which was very limited I had a just a few things I was eating to a plant-based diet
which increase the amount of food I was eating dramatically and then to a raw food and I’m
still increasing the amount of foods I’m doing. I go into all different types of exotic markets.
Asian markets of course and there’s different type of Asian markets. Here in Austin we have
Korean markets, we have Chinese markets that there is a Vietnamese and of course you have
Mexican markets. Mexicans love avocados you get a really good prices and avocados here
being this close to Mexico in Mexico markets and they also use different types of herbs
that you’ll find in all these different types of markets. So for instance that plant that’s
growing right right there that we talked about before you find that in Mexican markets. It’s
really amazing what you can find and other people from different parts of the continent
eating. All these foods or should say most of them you can also eat raw so. Awesome, yeah I mean this is a prime example
the chayote squash here when you guys but I never had a chayote squash it happens to
be the spiny chayote they also have like a green-skinned chayote and even a white-skinned
chayote and you know I’ve never really eaten chayote because they’re so hard but you know
warming in this method makes it looks like completely edible and probably super delicious. Yeah so that’s about all I have to share and
I thank you for having me on your show. Alright thanks Craig so if anyone wants to
get a hold of you and learn more about your work you wrote a book the raw foods Bible
which is an excellent book I have a copy myself in its probably gonna share a lot of ideas
in there to help you along your raw foods pass that you can do it successfully by Craig
been doing successfully for last 14 years. How can somebody get a hold of you and your
book? Just go to raw foods Bible.com make sure you
put the s in there plural foods raw foods Bible com I have an email address there you
can email me all right great thank you so I hope you guys enjoyed this episode learning
about the best cooking method to keep your foods as raw as possible while allowing you
get more healthy carbohydrates in you so that you can be as healthy and have a happy life.
So once again my name is john kohler with okraw.com we’ll see you next time I remember
until then keep eating your fresh fruits and vegetables they’re the best.

Comments

(62 Comments)

  • Pacifica Aurora

    Thank you for sharing your Knowledge & Wisdom with us!!!!! All that was said was my Conformation to alot of questions I had. Thank you for the Clarifications, Blessings!!!!!

  • Mike Wright

    I know the yams can make you itch, so they recommend cooking it. Does this method make it safe to ingest?

  • Mike Wright

    And… do you think bread fruit would work with this method?

  • judyofthewoods

    I will try it with a well-insulated hay box. I will cut the produce into small pieces and not worry about nutrients leaching because I will add a little bouillon powder and drink the broth as I do when cooking potatoes (in half the time, cut up). As the water temperature will lower as it equalises with the produce I will top it up after a little while with some hot water to bring the temperature back to ~118ºF.

  • Bobfishfuwen

    What about using a dehydrator?

  • E Pearson

    The guy looks very healthy. Stop the haters. He's obviously doing something right…

  • Joanne Monaco

    John can you please tell me the best form of magnesium supplement?

  • Kamilia Bouras

    Isn’t the same concept of crockpot???

  • pleiades

    Drink and cook with pure distilled waters

  • Sue Ayres

    Dr. Sommers is so easy-going and so informative and well-spoken.  Easy to listen to and I agree with his concepts.

  • Sue Ayres

    You can use the pine needles on the trees behind you to make a yummy pine tea full of vitamin c.  Add rosemary and licorice if you like, but not necessary (got this from Marcus Rothkranz website).

  • D Voss

    Dr Sommers is emaciated

  • Pleasure1964

    118 degrees?!!!
    Mine have been on 24 hours, and even my red potatoes are still hard!

  • Bodhi

    Why do all these raw foodists have grey hair and look old. They are not getting enough minerals? Some look great but others may be not educated enough cause they look very poor health.

  • Tracy Taylor

    Very informative Dr. Sommers!

  • martysk8r

    I'm watching this eating popcorn. Sure wish you could find out how I can make raw popcorn 🙂

  • Rolf Poelman

    Your daily avocados might be the cause of fruits causing blood sugar changes and feelings?

  • Rolf Poelman

    At least I have no complaints about the audio level, mainly when John Kohler is TALKING.

  • Evan E

    Sugar is not good for his particular constitution? I think that needs to be explained.

  • Ms Jade Campbell

    This how I started heating my soups

  • Lis Engel

    Thank you for sharing. It seems to be a great method

  • Lis Engel

    What about low temperature cooking vegetable miso soup – that would be kind of strange without cutting.

  • My Frugal Raggy Life

    I want to cut his beard !!

  • Natural Beauty Foods

    This sounds very much like cooking with a crockpot on low. Crockpots use super low temperatures to cook over a very long time. It's supposed to retain more nutrients because of the lower temperature. Do you agree this method is similar?

  • Sleepy Joe

    I couldn’t get it to work. Ended up at jack in the box and ordered some curly fries 🍟

  • Hood angel Hood angel

    I eat raw food I s*** bro I eat cooked food I s*** bro

  • Val P

    This method is called a hot fermentation. It is mimicking ancient folk recipes when starched vegetables and grains are placed in clay pot on the in-house fire oven. It is a great method indeed.

  • Bethany Day

    Why didn't anyone talk about how many great nutrients, vitamins and minerals are in squash and tubers.

  • Петр Дубинин

    eating raw root veg is a good way to get pinworms. i bet yalls assitch is off the chain

  • Sandra Mullins

    I'm not vegan or Raw foods per se, I just try to eat things that are grown and not in a box. I told my boyfriend that I'm trying to remember what I ate when I grew up, and stick to those foods. But as I am getting older(66 yrs) I've developed a problem with my teeth, they are getting loose (periodontal disease) and my dentist recommends Dentures. Well, I for one will last as long as I can with my few teeth and partials that I have. I love salads. But I will be losing them in the future. My Mom and Grandma couldn't eat after they got theirs. So as a solution to chewing I've been doing Nutribullet or making soup from scratch, which requires cooking. So glad I have found your channel, I believe it was meant to be.:) Thank you for caring about others and trying to inform. Thank you so muchP>S> I've been wearing a Q-Link for 10 yrs + now 🙂

  • phi vortex

    Hi John. Thank you for the interview. I am a little concerned that I have not been able to verify that anyone at all, has actually been able to cook a squash at 118 F (47.7 C) in 12 hours. One gentleman in the long list of comments below, tried it at 115 F for 12 hours and failed. I would prefer not to go above 113 F (45 C). I don't want to eat cooked food, its addictive. Have you personally tried this yourself at below 118 F; verified with a thermometer? Mark, UK

  • James Stice

    Maybe stop screaming

  • OMGaNEWBIE

    How much water to use? Do we cover the veggie?

  • I’m_Lonely You’re_Lonely

    How can you juice 🍠(sweet potatoes) if they’re dry 🤔?

  • Dave Forgot

    Juicing without fiber is a delusion.

  • Dave Forgot

    Too much aggregation and expensive in california.

  • Chris Ruston

    it would have been nice to see a final product something you guys slow cooked and tried at the end

  • keptyeti

    If you sat in a 118 degree sauna for 12 hours would you die?

  • Krishan Lal

    How old is this Tom cruise

  • Sara L

    what about irradiation in Asian stores and others?

  • tan geok Moi

    can this kind of gentle cooking destroy vit c?

  • OMline Ashram - Radiant Health & Self Realization

    Dear John this episode is misleading. If he actually measures the temperature of the food it will be around 160 degrees. I have tested every possible way of "cooking" sweet potatoes and other roots and keep it in the 120 degrees. It is not possible! Even after 24 hours in the pot. Also, normal stove tops start at 175 degrees on the very low temp. I have an electric stove and did all the experiments possible with a laser gun. Unfortunately, it is not possible to keep it under 160 degrees and actually cook it no matter how many hours it sits there. he says he never used a thermometer. If he did he would be surprised to find out that the temp is much higher than 118 degrees. i have nothing against eating slow-cooked / low heat veggies once in a while but this video is misleading.

  • Mary jones

    Can I use a conventional stovetop?

  • Roz Christopherson

    Can you get these results with a dehydrator?

  • WR3ND

    Toss it near the coals of a fire but not in the fire for several hours. Great trick for those of us that barbecue. Some delicious onions, potatoes, etc. Probably not the most economic nor environmental way to go about things these days though. For me who likes to barbecue indirect slow and low anyway, it's a treat.

  • Sascha Hennig

    bullshit!!!! there is no bloddsugar crash in a healthy body!!he talks a lot of bullshit…

  • Linda Lane

    What about pressure cookers?

  • Dreamstate

    I Knew God was putting me on your channel for a reason. this is exactly the vid i was looking for

  • SRQ Beach Girl

    Can a white potato be eaten raw? My grandpa used to fry potatoes and he would hand me a piece of raw potato once in a while and I really love the taste of it.

  • debdoll1

    Potatoes are toxic deadly nightshades that give me the worst arthritis

  • Tia Marie

    How much water do you use? Enough to cover the veggie? Or less

  • truthsout

    This is so enlightening. I really am grateful for this video.

  • CultureVsMan

    This is insane. Eat some foods with K2 immediately

  • superkbEasyBreezeTV

    Free energy people! We shouldn't be paying for energy or water or fruit or vegetables

  • Xingatum Atri

    Mexicans love avocados lol

  • Filipe de Castro

    What about to put a bottle with water and the potato into ur dehydrator, ajust the temp, and renew the water….

  • Angelina Schapiro

    This is the same as Sous Vide. Do you recommend any Sous vide devices?

  • Jacqueline Oscvirk

    My husbands hot tub is set for 104 degrees….maybe I should throw a squash in there? 😂😂😂

  • Dances with Ghosts Quick Spirit Quiet Fox

    These raw vegans are funny.. lol wtf just fucking cook it you blokes

  • Steve Harper

    Thanks for this video, hopefully it works out because I will be purchasing a digital thermometer and trying this on sweet potatoes

  • Chase Polk

    Can you cook mushrooms this way?

  • Steve Harper

    I just tried this with sweet potato. It's been 9 hours at 110-120 F … it's almost 100% the same as when I started. The only other comment claiming they tried this also said it didn't work… I honestly thing this is bogus…. I could see it softening up some green leafy vegetables, to some degree but sweet potato, yams? I don't think Dr. Craig would intentionally lie about this and therefore I've concluded that he must be cooking above 118F without realizing it. I touched the water when it was over 120 and I did not burn my fingers…. Imo seems a bit ridiculous to not just get a thermometer and confirm the validity of the experiment before promoting it to 66,000 + people on youtube. I wanted to believe but now I don't

  • foxbow90

    Just get a sous vide device. I use it for steak.

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