Skip to playerSkip to main contentSkip to footer
Jana Maréchal
  • 5/7/2025
Experiment glutenvrij
Transcript
00:00Hi, my name is Jana and I have Suli Yaki.
00:02That means that I have to eat whole gluten-free.
00:04And I'm going to study in the supermarket
00:07whether people know what it is and what they would cook for me
00:10if they would cook for me whole gluten-free.
00:12Hi, I'm Jana and I have to eat Suli Yaki.
00:14That means that I have to eat whole gluten-free.
00:17And you're going to cook for me.
00:19What would you like to take me?
00:20Well, I'm Ravi and I'm ready to choose.
00:23We'll start first with the whole dish.
00:25Goulash, goulash, or erte-soep.
00:27If I know goulash a bit, there's a lot of meat in it.
00:32But it looks like that to me.
00:34Yes, we're going to do that in a bowl.
00:37We're going to go to the whole dish.
00:40We're going to make a pasta-gly, a couscous-gly or a rice-grilled-gly.
00:46You can also look at the packaging.
00:49I would say couscous.
00:53And then the couscous.
00:54We'll make a chicken-tandori from there?
00:57Or...
00:59Soyuzaz is a logo.
01:00A chicken-tandori.
01:01Ok.
01:02And then we're going to snack with a video.
01:06What kind of drink we're going to do with it?
01:08I'd say a drink.
01:10And why?
01:11Yeah, the beer is it.
01:13And with which snack?
01:14Do we do it with the Pringles or the fries?
01:18I think for one or the reason that there's something in Pringles that will be safe.
01:22Yes.
01:23Okay.
01:25It'll be fun to eat.
01:27Well, you're actually not satisfied.
01:33In this one, in this one, in this one, in this one, in this one, in this one, and in this one.
01:40But...
01:41But the wine is good.
01:43And you know why?
01:44Here is tarwebloom and winter.
01:47And here is also tarwebloom.
01:52I wouldn't leave with you at the table.
01:54Well, small portions.
01:57Well, we'll first start with the first dish.
01:59Okay.
02:00We have two soups.
02:01The choice is.
02:02Which would you choose?
02:03And think we'll also hard on it.
02:05Yeah.
02:06I see here in this one, rindfleet, wapika, tomaten, and aardappel.
02:09And this is a stuk of aardappel, brookborst, and spek.
02:11Yeah, I think I'm going to go for this one.
02:13Yeah?
02:14I think...
02:15Aardappel has no gluten in it.
02:16I think I think it's very stoms.
02:18But I think it's more gluten-like than this one.
02:21So I'm going to go for this one.
02:22Tarwebloom.
02:23That's my gluten, right?
02:24Yeah, correct.
02:25Okay.
02:26Okay.
02:27And now we're going to the whole dish.
02:29Yeah.
02:30Do we make something with couscous, pasta, or something with rice?
02:33Yeah, here is it as well.
02:34And couscous, we should also have to look at it.
02:37But I think we're both without gluten, I think.
02:41Because rice does not have gluten.
02:42And here also not.
02:43I'm going to go with couscous.
02:44Okay.
02:45And what kind of drink do we need?
02:47Do we need a beer or a wine?
02:49Yeah, I know that there's gluten in it.
02:50So then we're going to have gluten in it.
02:51Okay.
02:52But you have gluten-free beer, right?
02:53Yeah, that's right.
02:54Yeah.
02:55So, for a snack, we'll take this one or the Pringles.
02:59Oh, I think the Pringles.
03:03This or this.
03:04Oh, wait a minute.
03:06Is this in aardappel gluten or not?
03:08No, that's not.
03:09Okay, wait a minute.
03:10Even a minute.
03:11Okay, wait a minute.
03:12Wait a minute.
03:13There is wheat flour in.
03:14So that's gluten.
03:15Yeah.
03:16Yeah.
03:17Okay.
03:18Wow.
03:19You're almost finished.
03:20Yeah?
03:21But in couscous, there's gluten in.
03:22Really?
03:23Yeah.
03:24That's from tarwe-gis-meel.
03:26Oh, okay.
03:27But for the rest...
03:28For the rest...
03:29I'm not finished eating.
03:30I'm not finished eating.
03:31By now.
03:32You're going to cook for me.
03:33Yeah.
03:34And where do we first start?
03:35With what kind of food?
03:36Without gluten?
03:38Haha.
03:39Do you see anything with gluten-free food?
03:41No, I don't see anything.
03:43No, I don't see anything with gluten.
03:44Oh my god.
03:45Oh my god.
03:46Oh my god.
03:47But not every product has that.
03:48Okay, yeah.
03:49You have to try it.
03:50Yeah, I'm going to try it.
03:51Okay.
03:52Okay.
03:53Okay.
03:54Then we're going to make the meat meat.
03:56Should we do something like pasta, rice or couscous?
04:00Yes.
04:01Okay.
04:02We're going to eat something with rice.
04:04And then finally a snack.
04:06We're going to eat a little snack.
04:07We're going to watch a movie.
04:08Then we're going for the mini-fried or the sprinkles.
04:15This one.
04:16Okay.
04:17Yeah.
04:18Are you satisfied or not?
04:19What do you think?
04:20Uh, no.
04:22You had almost everything good.
04:24Yeah.
04:25Oh.
04:26Oh.
04:27Oh.
04:28Oh.
04:29Oh.
04:30Oh.
04:31Oh.
04:32Oops.
04:33This was my test.
04:34And I conclude here that there is still a lot of understanding from this topic.
04:37Yeah.
04:38People don't understand what it means to eat gluten-free.
04:41What they could do better is to look better at the ingredients list.
04:46More questions.
04:47Like, where do I need to look?
04:50In this video?
04:51Do you want to make a公eric layer?
04:52Do you want to know them?
04:53Do you like them with peanuts!
04:54Do you like them?
04:55Oh they're off to the veg afford.
04:56Are there serious stuff?
04:57Can I get them?
04:58Oh, Guru dot com.
04:59Do you like them?
05:00Have you got them?
05:01Okay, let's get back.
05:02Oh they'll endでき them all right.
05:03Oh their clients.
05:04I'll take them and see them.
05:05And get them together.
05:06Listen okay?
05:07Well, want to see them tomorrow morning.
05:09What are they now?
05:10I've seen后 on Oh.