Bulletproof Diet w/ Dave Asprey + Gut Bacteria, Leptin Resistance




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Published on Dec 11, 2014

Episode #39: Dave Asprey- Balancing Gut Bacteria, Mold, Lectins, Leptin and the Bulletproof Diet

Check out Dave's NY Times Bestselling Books

➢ The Bulletproof Diet: http://amzn.to/1MqaBjl

➢ Bulletproof: The Cookbookhttp://amzn.to/1qjP811

➢ Access the full show notes here http://highintensityhealth.com/gut-ba...

-----------------------------------------Lets Connect--------------------------------------

➢ Facebook https://www.facebook.com/MikeMutzelMS

➢ Listen to the Audio in iTunes: http://highintensityhealth.com/itunes

➢ Instagram https://www.instagram.com/metabolic_mike

--------------------------------------Key Takeaways----------------------------------

0:59 Mold: Mold is everywhere. It seems to be in a constant struggle with bacteria for supremacy. We have waged war on bacteria, but not mold. Mold not only infects you, it creates poisons. One is alcohol; another is penicillin, which transforms your gut bacteria.

02:09 Mold in our Food Supply: Long ago, when we came across moldy food, we discarded it or we ate it and became sick. Now, when food is harvested in mass, moldy items are mixed with fresh. That means that in processed food, there is always a small amount of fungus and mold toxin. We are constantly exposed to this low level stressor.

4:41 Top Mold Toxin Offenders: Grains are the number one source of mold in our diets. About 98% of corn is infected with mold as it is growing. When sprayed with Roundup, toxin production increases by about 500 times. Nuts are generally protected by their shells, keeping it fresh. In primal days, we cracked them and ate them right away. Nuts spoil easily and should be refrigerated after opening. Bulk food in the bins at the store is moldier than non-bulk food. Peanuts not only have mold, they have very long chain fatty acids that do not fit well in your cell membranes. These are the fats that are over-represented in people with Alzheimer’s. Other nut butters are a better choice. Coffee and chocolate are also major sources of mold.

8:18 How Mold Affects the Body: When we consume food containing mold, a few hours later we begin to feel the effects. It raises havoc with our gut microbiome. Then it affects your liver or kidneys, taxing blood sugar. This causes sugar cravings. If there is not enough energy in the body, the prefrontal cortex of the brain, which contains the most mitochondria density, is taxed. You may feel it in the cardiac system or the gut. Mold also causes the body to pull water from your plasma to excrete the toxin, causing dehydration, even more than from caffeine.

13:33 Alcohol, Wine and Mold: Dave’s stack ranking infographic of alcohol is on his web site. Unfiltered alcohol contains yeast metabolites which trigger candida growth in the body. It also contains a substantial amount of mold toxin. Wine, and especially beer, contains ochratoxin A, which impacts the kidneys. It is linked to cancer and DNA damage among other harmful things.

25:50 Mycotoxins and Appetite Signaling Hormones: Dave used to weigh 300 lbs. His food cravings were so intense that he was losing his ability to think. He was angry and agitated. His body felt like it was going to die. Most people in this situation just feel tired, cranky and unfocused. Many different hormones affect hunger. You will crave sugar within about 5 minutes of breathing mold or chemical toxins. This is a result of the liver trying to dump the toxins. Many foods, like grains, beans, celery, and kale, evolved to reproduce and evolved various chemical protections/toxins to prevent being eaten. Creatures, which evolved to eat these foods, also evolved digestive processes to negate those toxins. We did not evolve to eat these things and we are effected by them. Lectins are one of the primary defense systems used by plants. When we eat lectins, depending upon our gut health, gut microbiome and genetics, they can affect leptin, which is a hormone that helps to control hunger and cravings. It also contributes to the inflammatory response. If you react to lectins, you can become leptin resistant. This is a precursor to insulin resistance and diabetes.


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