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Yuri Elkaim

Top Superfoods to Add to Your Real Food Diet
Presenter: Yuri Elkaim
Website: www.yurielkaim.com
Live Q&A Session: Thursday, July 12th on UW Radio

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  • Sofia Finnved

    I read all the time that humans cannot convert and use more than like 5% of that omega 3 in seeds…

    • http://twitter.com/AndrewPaleoGuy Andrew Trevors

      if you are talking about getting DHA/EPA then the conversion is lower than that I think… around 1%. I think it was Chris Kresser’s presentation that had that number in it. 

    • http://twitter.com/cavebaker Liz
    • http://www.facebook.com/yuri.elkaim.9 Yuri Elkaim

      Correct. Fish oil is by far the best way to get your omega-3s.

  • Christine

    Is kale better than broccoli? Also, what about the high phytic acid in pumpkin seeds?

    • http://www.facebook.com/yuri.elkaim.9 Yuri Elkaim

      Why not choose both? They’re both fantastic. Pumpkin seeds do have a higher amount of phytic acid. Eat them in moderation (obviously) and you can soak them in water with a bit of apple cider vinegar or lemon juice to reduce the phytic acid.

  • Vicki

    I wish Yuri would have talked about if the nuts and seeds reccomended needed to be eaten raw, soaked or if roasting is ok.

    • http://www.facebook.com/yuri.elkaim.9 Yuri Elkaim

      In general, soaked or sprouted is best to reduce the phytic acid present within them.

  • Annelie

    Wow..loved this!

  • Ldyclements

    What is the flavor like? Does it have bitterness?

    • Ldyclements

       I was asking about Kale, btw,!

      • R G Hayes Lake Worth FL

        Kale can be a bit bitter but if you use it in smoothies just add a little cucumber & it smooths it right out.

  • http://primaltoad.com/ Todd Dosenberry

     What about liver? Egg Yolks? Salmon? Salmon eggs? Raw milk?

    I know that it was mentioned that all whole foods are super foods but why only talk specifically about plant foods and not animal foods?

    • Glen Nagy

       I agree.  Anyone who talks about superfoods and doesn’t mention liver, egg yolks, grass fed butter and seafood looses credibility with me.  He should listen to Chris Masterjohn’s presentation.  I don’t remember him talking about native people with incredible health eating chia seeds.

      As well I thought the bone building vitamin K was K2, not K1. I didn’t think there was K2 in kale. 

    • Christine

       Yes, it seems as though this presentation was aimed at vegans, because he talks about foods with high protein and iron content, which is something that vegans would be concerned about, whereas meat eaters would not need to be so concerned about.

    • http://www.facebook.com/yuri.elkaim.9 Yuri Elkaim

      Absolutely. There are a ton of foods that we could have discussed.

  • Jen

    What is the best way to prepare pumpkin seeds to maintain their nutrient content/absorption ability?

  • Sanafatimat

    can anyone please share or email me the notes?i cant stream the video.really wanted to watch it. share at- sanafatimat@gmail.com

  • Savogolubovic
  • Lori

    What about the effects of veges like cabbage and kale (or is it chard) on your thyroid?  Thanks.  

    • Janelle

      uncooked cruciferous veggies are goitergenic, and can create an environment that leans towards hypothroidism.  Did you know?— even spinach is considered cruciferous!  Broccoli, cauliflower, mustard greens, collards, cale, cabbage, turnips, soybeans, rutabagas, radishes, pears (!), peaches, mustard, millet, horseradish, cassava root, brussels sprouts.  I know!   On some of those you wouldn’t think… 

      Bottom line, it is advised that people concerned about their thyroid COOK any of these foods.  Course, the bummer is, you don’t get the enzymes in these foods when you cook them…

  • Preeti Design

    Wow you have done such a great job with Real Summit and for people like us who are inundated with work and then go home and just cook something, and have no time to research a lot, this Real Summit really hit the nail. I am buying your whole thing just to support the good work you did. You deserve it. This is a lot of work. I will pray that a lot of people support what you have done by purchasing your Real Summit presentations. 

    • seancroxton

      Thanks so much! Glad you’re enjoying the summit!

  • Z427rat

    How would kelp affect someone with Hashimoto’s (hypothyroid)? I was told to avoid seaweeds of all types. Anyone have some knowledge about this?

    • Michelle

       It would likely help it. The standard line from the medical establishment is to tell thyroid patients to stay away from iodine because it will cause goiter. They say that thyroid problems in the developing world are not caused by iodine deficiency because the requirement for iodine is very low and is usually met through consuming iodized salt and breads and such with added iodine.

      There are a lot of people who have gone against this advice and found themselves recovered from thyroid problems when medical dogma says people will usually require medication for the rest of their lives. Some doctors believe the iodine requirment is actually 12-50 mg–yes, milligrams–per day. (See http://iodine4health.com/overviews/audiovisual/flechas_audiovisual.htm , which has some audio from Dr. Jorge Flechas to this effect or check into Dr. Brownstein.) The Japanese are said to average about 13 mg per day and have very low incidence of certain cancers, breast cancer especially. The claim is that since iodine is used by every cell in the body, though the thyroid will usually be first to manifest problems, there could be other problems developing elsewhere, and there could be problems that levothyroxine and even Armour or NatureThroid won’t take care of–because you’re supplementing only what the thyroid needs, not correcting all over the body for other functions that depend on iodine. That may be why medication brings levels to normal but doesn’t always correct fatigue or weight gain, for example. There are supplements, most notably Iodorol and Lugol’s solution. People argue all day long about which one they’ve had more success with. Both are iodine and potassium iodide together. These potassium iodide is inorganic. After taking Iodorol briefly, I found some literature that said that inorganic iodide is rough on the whole system, while organic iodine has almost the exact opposite properties. Kelp is one of the best sources of organic iodine, but you would have to eat a ton every day to get 12-50 mg.

      In my own experience, having taken a small amount of Iodorol for a very short time (days), and then being tested about 2 months later, my thyroid was lower (higher TSH). I honestly don’t think it was enough to have had an effect either way.  My uncle, on the other hand, was diagnosed with hypothyroidism as well and began sprinkling kelp flakes on his food as you might use salt and trying to eat it sometimes in addition.  His thyroid levels are now normal and he doesn’t take medication anymore.

      Other things that might help: even my mainstream endocrinologist said he has seen good success with coconut oil (The Coconut Oil Miracle is a good read) and Sally Fallon mentions that fish broth made with the heads (i.e., their thyroids included) is healing to the thyroid as well as all seafood to contribute not only iodine but also selenium, copper, and zinc (minerals that are frequently deficient in thyroid patients)–and in proportions that will balance and not deplete one another.  The food highest in selenium is Brazil nuts, complemented nicely with a lot of magnesium, phosphorous, copper, and calcium in them as well, but its probably best to find a source of unshelled nuts so they won’t be rancid and to soak them as they are one of the highest sources of the anti-nutrient, phytic acid.

      Hope this information helps you with your decision and with helping your thyroid.

  • namdoog

    You discuss eating Nutritional yeast…can you talk about the amount? should it be consumed daily? with other foods? and how much?

  • Amy Ross-Denis

    Thanks for this Sean! I’m totally rolling my pennies to buy my copy of the Real Summit :-D

    • seancroxton

      Haha! Thanks, Amy!!

  • Lesley

    interesting talk. I visited the SuperNutritionAcademy.com link & finally had to click it shut – the landing page is this really long & annoying late-night-TV type video commercial & I couldn’t figure out how to get around it to find out more about the course, the cost, etc.  Other than that, his list of superfoods is awesome. Thanks so much for this interview!

  • Janelle

    Stuff I read about seaweed and kelp says you really need to watch portion size b/c high levels of iodine can CAUSE or make worse hypothroidism.  Does Yuri think there’s just not that much iodine in the kind of dried seaweed you can buy in the store (dried, in packaged bags, about 3.5 oz, 100 g).  On a bag like that, it says one serving is the whole bag!  I don’t eat the whole bag, but I love the taste and can easily eat 1 cup cooked/soaked at a time.  Is that OK or dangerous?  thanks!

  • Lena Rotenberg

    Thanks Yuri. You said that brewer’s yeast contains “all B vitamins,” but does that include B12? I thought only animal products can provide those to us. (Last I heard, fungi are now considered part of the animal kingdom, but does that include containing vitamin B12?)

  • Lindy

    I disagree with eating kale raw or even lightly sauteed.  Kale can be hard on the stomach raw, and anyone with autoimmune issues or compromised stomach lining should cook their greens for a long period of time with lots of good fat.  I personally didn’t know why kale made me feel so sick until I learned to prepare it properly.  Also, any autoimmuners should be careful of consuming too many nuts/seeds.  They can be irritating to the gut lining as well. 

    • sonia

      Agreed. You need to heal and seal the gut before having the harsher veggies like Kale. If you cook them well (in soups so you don’t loose the nutrients) i think they’re less harsh..

  • Lorraine Silvani

    I like all the suggestions of food. I will get the brazil nuts and pumpkin seeds. I already eat lots of kale. How do you eat kelp?

    • http://www.facebook.com/yuri.elkaim.9 Yuri Elkaim

      Kelp flakes are easiest. Just add them to your salads or soups.

  • http://wholedei.com/ Dea’

    I’d be interested to hear what the Caltons from yesterday think about some of these ideas. It seemed like they were saying it was near (er…entirely) impossible to eat to get the nutrients that we need (even superfoods) and that supplementation is necessary. It’d be great to get the the most thorough/direct/true/clear answer, apart from preferences or multi-million dollar vitamin companies ;)

    • http://www.facebook.com/yuri.elkaim.9 Yuri Elkaim

      The only way to really know is to do a tissue mineral analysis on yourself, eat a whole foods diet for several weeks, and then retest. That’s the only true way of knowing what you’re absorbing.

  • Paria

    Is there a limit as to how much miligrams/grams of each vitamin/mineral that your body can absorb at a time?

    • http://www.facebook.com/yuri.elkaim.9 Yuri Elkaim

      Yes.

  • Barbara

    Hi Sean,

    I have 3 questions for Yuri for the Q&A:

    1. You say that you eat kale every day. Wouldn’t you built up
    sensitivity to kale with time? I hear that if you eat anything every day that
    it is very likely to create sensitivity down the road. What are your thoughts?
    How do we avoid building up sensitivity?

    2. You said that you stored seeds in the fridge. I did not
    know that it was necessary to do so for seeds. I buy my nuts and seeds of very
    good quality from a reputable guy and he says that if I eat nuts within 2
    months then no need to store them in the fridge. The bags have ziplock seal.
    Could you elaborate on seeds and nut storage?

    3. Are you concerned about toxins in see vegetables? Any
    good brand names, stores (I am in Toronto as well)? What to look out for?

     

    Thank you in advance.

    • http://www.facebook.com/yuri.elkaim.9 Yuri Elkaim

      1. Maybe I don’t eat it everyday but it’s pretty close. Yes, you are correct about eating the same food all the time. Rotating your foods is best practice.

      2. Anything with delicate polyunsaturated fats I usually keep in the fridge. But you don’t have to.

      3. Yes. Finding the RIGHT ones are key. I guess we never really know the true source so all we can do is trust that certain companies are better than others.

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