Speaker 1:
Welcome to The Dr. Gundry Podcast, where Dr. Steven Gundry shares his groundbreaking research from over 25 years of treating patients with diet and lifestyle changes alone. Dr. Gundry and other wellness experts offer inspiring stories, the latest scientific advancements and practical tips to empower you to take control of your health and live a long, happy life.
Dr. Steven Gundry:
Welcome to The Dr. Gundry Podcast. Well, what if I told you you could eat meat without doing any damage to your long-term health? In fact, look around. We’ve got the meats. Today I have a special guest that has invented a method to zap a life-shortening nasty sugar molecule, prevalent in meats like beef, pork, and lamb. But before I introduce our guest today, make sure you subscribe to this YouTube channel, or if you’re listening to this on your favorite podcast platform, make sure you follow the show so you don’t miss an episode.
Now without further ado, chef Jimmy Schmidt joins us today. He’s a three-times James Beard Award-winning chef who designs and cooks amazing lectin-free gourmet dinners, develops our Gundry MD bars. He’s the author of two phenomenal cookbooks that teach us how to cook with in-season produce. And above all, he’s been a lifelong friend for many, many years now. Jimmy, great to have you back on the podcast.
Jimmy Schmidt:
Good to see you, Dr. Gundry
Dr. Steven Gundry:
You came all the way from Detroit-
Jimmy Schmidt:
That’s right.
Dr. Steven Gundry:
… just to join us. We appreciate it.
Jimmy Schmidt:
Absolutely. It’s always a pleasure.
Dr. Steven Gundry:
For those of you who don’t know, Jimmy, can you share a little bit of background for us? How did you get into this?
Jimmy Schmidt:
I’m originally from the farmlands of Central Illinois and I was a good studying student in electrical engineering. I decided that to take my language credits, I would do it abroad in France. And as a resourceful student, I took cooking classes and wine classes so I could eat and drink every day.
Dr. Steven Gundry:
Properly.
Jimmy Schmidt:
Right. Properly on my student budget. And I fell in love with the whole food and wine scene over there. I followed my principal instructor back to Boston, Madeleine Kamman, and worked with her for a number of years before moving on to Detroit, to the famous London Chop House. And this is back in the beginning of the emergence of American cuisine. So I reached out to all the local farmers. I got 4-H people to grow foods for us, and really started to develop a menu that had American ingredients and American taste sensibility. And that was really recognized for the first Beard Award for the emergence of the American cuisine.
Dr. Steven Gundry:
And this was back in the ’80s, right?
Jimmy Schmidt:
This was back in the ’80s, a long time ago. And we were out foraging for cattails and ramps and morels and all these wonderful things that are now quite popular today.
Dr. Steven Gundry:
Actually, I was at the University of Michigan training as a surgical resident and the London Chop House was the place to go. Even from Ann Arbor, we would drive in there.
Jimmy Schmidt:
Right.
Dr. Steven Gundry:
And we didn’t know each other back then, wish we did.
Jimmy Schmidt:
I sure do.
Dr. Steven Gundry:
We could have gotten a free meal meeting.
Jimmy Schmidt:
Absolutely. Absolutely.
Dr. Steven Gundry:
You and I, actually, let’s spend a second. How in the heck did we get introduced, do you remember?
Jimmy Schmidt:
Absolutely. Well, after the London Chop House, I went on to build Rattlesnake clubs in Denver and Detroit and Washington, D.C. and in Palm Springs, closer back to you. And so I was invited to be on a panel discussion with you from the American Heart Association. So I came to cook and foods that were heart-healthy and you were there to follow what I was doing and explain why it was heart-healthy and we became fast friends after that.
Dr. Steven Gundry:
Yeah, absolutely. And we might remind people, believe it or not, Jimmy brought the Rattlesnake Grill to the Trump 29 Casino in the Palm Springs area.
Jimmy Schmidt:
That’s true.
Dr. Steven Gundry:
And everything, I guess has come around again and again.
Jimmy Schmidt:
Again and again.
Dr. Steven Gundry:
So thank you President-elect Trump for bringing Jimmy and I together long ago. I want to talk about what you’ve developed and we’ll talk about how all this came about. But if anyone who’s read my last few books is aware, there is a really mischievous, in my opinion and others, sugar molecule, that is present in beef, lamb, pork. It’s present in milk, it’s called Neu5Gc, the G is capitalized. We humans have a very similar sugar molecule called Neu5Ac. They differ by one molecule of oxygen, that’s it. Otherwise, they’re identical.
The lining of our gut has Neu5Ac, the lining of our blood vessels has Neu5Ac, the lining of our blood-brain barrier has Neu5Ac, the lining of our joints have Neu5Ac. Sadly, in human studies, when you and I consume Neu5Gc, it’s rapidly absorbed in our small intestine and our immune system thinks it is a really nasty molecule. It hates it and it develops antibodies to it, literally instantaneously. Now, years ago I wrote that because these molecules are so similar, that perhaps we attack our Neu5Ac by mistake because they’re so similar. And that might explain why there’s multiple suggestions and studies that eating “red meat” is associated with heart disease, with memory loss, with arthritis, and even cancer.
Now, association does not mean causation, but if anybody has read Gut Check, it’s become more than association because we now know that Neu5Gc can substitute for Neu5Ac in the lining of our gut and the lining of our blood vessels, in our blood-brain barrier and in our joints and can be actively attacked by our immune system, which explains a whole lot about how mischievous this molecule is. But you’ve been really interested in grass-feed, grass-finished beef products for a very long time. And you and I, a couple of years ago, you said, “Hey, why don’t you endorse my products? They’re really good.” I said, “Jimmy my good friend, I really can’t do it because of Neu5Gc.”
Jimmy Schmidt:
Right. Absolutely.
Dr. Steven Gundry:
And so I threw the ball in your court and tell us what you did.
Jimmy Schmidt:
Well, we had developed a line of products along this direction that was infusing them and curing them with polyphenols. And polyphenols were causing the reaction to change the meat in a very positive direction. And that’s what we both enjoy but that Neu5Gc came out of the corner and bit me. So you shared research with me. You’ve always been an inspiration to point me down the road to chase these things like a crazy dog. But I chased it down and there was a blip on a radar screen of a report that showed that cured sausages were actually a little bit lower than the raw product.
And in some cases, like in a liver pâté, it actually is more, so that’s really not a culinary technique that should be applied. So I really started to look at what bacteria was used, what cultures were used in the culturing of these meats as well as what probiotics would be good for the stomach. So in simple terms, the famous lactobacillus, that family of cultures is really good for your gut. And it’s really good at chasing Neu5Gc in meat. So it’s a double bonus win.
Dr. Steven Gundry:
Yeah. It turns out that there are bacteria that really like to eat Neu5Gc. When I was first researching this, I said, “Gosh, we have bacteria in our colon that will eat Neu5Gc.” And I thought, “That’s great.” Unfortunately, Neu5Gc is absorbed higher up in our intestines before it ever gets there. So we got to, you found out you got to get the bacteria into these meats to eat it before it gets to us. And one of the things that when I was writing The Longevity Paradox and Gut Check that always intrigued me is a lot of these super long-lived people around the world, they eat a lot of sausages and salamis and prosciutto. And I’m going, “That doesn’t make any sense. They ought to be dead as doornails. They ought to be riddled with cancer. They all have heart disease.”
In fact, Toulouse France, I mean, they eat foie gras, they eat sausages, cassoulet, and they have the lowest heart disease rate in all of France. So what the heck? Well, you’re right. The research shows that these guys, these cultures have always fermented their meats and it’s beneficial. And in fact, there’s really great bacteria in prosciutto, believe it or not.
Jimmy Schmidt:
Absolutely.
Dr. Steven Gundry:
And the byproducts of bacterial fermentation post-biotic.
Jimmy Schmidt:
Right.
Dr. Steven Gundry:
All right, so I threw down the gauntlet at you and you said, “I love a challenge.”
Jimmy Schmidt:
That’s right.
Dr. Steven Gundry:
All right. What did you come up with?
Jimmy Schmidt:
So we went through and did extensive testings on the lactobacillus.
Dr. Steven Gundry:
Lactobacillus, make this easy.
Jimmy Schmidt:
That’s right. And just really identified ones that were really happy, that really liked to party, and they liked to party like crazy. So we created cultures. It’s like making sourdough bread where you actually are making bread, where the yeast starts to foam over. It’s super active. So we created very high activity levels in the meat so that it could get through all of the surfaces and structures in a very short amount of time. And during that side process, it also increases the acid level. And that way we could get through USDA certification so the meat remains safe during those culturing phases. So that was really the trick. And it took us a while to find the exact parts of it that worked like magic. And when we found it, we are not just decreasing, we are decreasing the Neu5Gc, but we’re extensively decreasing it to almost nothing, compared to sausage, which is maybe at best a 30% drop.
Dr. Steven Gundry:
You’re a protein biochemist, which is crazy, but you actually like doing this.
Jimmy Schmidt:
It was awesome. It was a great challenge to understand how all these things work.
Dr. Steven Gundry:
I know we talked personally, but how is your beef raised? How is your pork raised? And then how do you make it taste the way people want it to taste?
Jimmy Schmidt:
So these are all coming from American farms, predominantly in Northern Colorado and Nebraska. And it’s right around the great grasslands of the Pawnee National Grassland preserve, right in that whole area there. The cattle are raised completely on grasses, they move around as the grass is mature because that has more nutrients and flavors. So there are hoof micronutrient collection devices out there. They’re harvested in the United States right out in that same area, a complete chain of command directly to our smokehouse. And that’s when we start to do our magic on it.
Dr. Steven Gundry:
So tell us about your Meat Box that feeds people not a disease, as your website says.
Jimmy Schmidt:
Well, the Meat Box is a, you can either get a combo pack, which is like brisket and hot dogs and burger, or you can get just straight brisket now, or just straight hot dogs and soon brats and other items. And meat sticks too are on the way as we get through labeling. And I should mention too that all the beef products are a single breed Angus. Angus came out of Northern Scotland in the early 1900s. It’s been developed into its beautiful texture by natural selection. And so we’re breed specific, we’re farm specific, we’re diet specific, no antibiotics, no hormones, no lectins, no gluten. We got the whole shooting match and obviously greatly diminished Neu5Gc content.
Dr. Steven Gundry:
All right. Now, your box is fantastic and I’m enjoying it. But for those listening, I recommend you order a JR Ranch Meat Box to try for yourselves. But give us some tips on how people at home can lessen their exposure to Neu5Gc.
Jimmy Schmidt:
Well, if you’re out shopping and you’re looking for obviously fermented sausages, that’s really the only place that’s occurring out there today. If it says on the label that it has a starter culture or if it lists lactobacillus on the label, that type of thing, then you know that it’s been truly fermented. Because curing is not culturing, they’re two different things. So if you see a cultured product, you’re on target, like a yogurt or such like that versus curing is not the same procedure at all.
Dr. Steven Gundry:
Yeah. And in fact, I’ve noticed, I tell my patients to look for lactic acid cultures, lactobacillus. And I’ve noticed some companies are getting wise and they’re actually unfortunately putting lactic acid. That’s not a lactic acid culture.
Jimmy Schmidt:
No, that’s a byproduct.
Dr. Steven Gundry:
Yeah. So be careful out there. Companies will always try to figure out a way around this thing. So the other question, I just got back from Omaha, Nebraska, my hometown. What does dry aging or wet aging have to do with this process?
Jimmy Schmidt:
Well, the dry aging and wet aging process really allows the acid that’s in the meat after harvest because all the blood turns to acid, that type of situation. It allows it to settle down and become more tender and more tasty. But it absolutely does nothing to the Neu5Gc.
Dr. Steven Gundry:
Oh man, even if all those mold and funguses are growing on the outside?
Jimmy Schmidt:
No. Unfortunately, no.
Dr. Steven Gundry:
Good news, believe it or not, fish, shellfish and chicken are Neu5Ac. But please, please, please look for pastured chicken and find out what the heck they’re feeding their pastured chicken because the labeling laws are not very friendly about that.
Jimmy Schmidt:
Right.
Dr. Steven Gundry:
And you’re a huge fan of oysters.
Jimmy Schmidt:
Yes.
Dr. Steven Gundry:
For lots of reasons.
Jimmy Schmidt:
Love them.
Dr. Steven Gundry:
You and your wife, Joe Marie, apparently can kill off a couple dozen oysters-
Jimmy Schmidt:
Absolutely.
Dr. Steven Gundry:
… at a time.
Jimmy Schmidt:
Absolutely.
Dr. Steven Gundry:
And oysters are really good for us, right?
Jimmy Schmidt:
Yes.
Dr. Steven Gundry:
As long as they’re in season, in the right spot. So oysters are a good choice as well. All right, you’ve been busy. Can we sample this? So what have we got?
Jimmy Schmidt:
So we have the brisket here, which is the Angus brisket. It’s called a Texas cut because it’s a flat. The brisket is actually two muscles. It has a piece on one end that’s called a deckle that has a big piece of fat running through it, which is lovely. We have the deckle removed from our artisan butchers so that you get a very clean cut of-
Dr. Steven Gundry:
I always want my deckle removed, remember that.
Jimmy Schmidt:
That’s right. Take the deckle off.
Dr. Steven Gundry:
Yeah, take your deckle off.
Jimmy Schmidt:
And then we also have the Angus beef, hot dogs, all Angus, all beef, that situation.
Dr. Steven Gundry:
Make a great brisket.
Jimmy Schmidt:
And so after we actually do the culturing, we then have to stop the culture. So we actually slow cook it at very low temperatures, the brisket goes almost 18 hours. And we keep it at temperatures above 160, which allows the connective tissues to start to break down. But at 160, you’re not driving out any of the moisture or juices out of the meat. So it’s really some spectacular products and it’s applied to all the different items that way. We have a bratwurst, we have a hot dog. I think Penny loves the hot dogs.
Dr. Steven Gundry:
Oh, she loves a hot dog.
Jimmy Schmidt:
So you should try some hot dogs.
Dr. Steven Gundry:
My wife hates hot dogs, but she loves Jimmy’s hot dogs. And this is food you love that loves you back. It’s one of our favorite saying.
Jimmy Schmidt:
That’s right. That’s what we’ve been working on on all kinds of products. Like the bars and such.
Dr. Steven Gundry:
Yeah, like the bars, food you love that loves you back.
Jimmy Schmidt:
That’s right.
Dr. Steven Gundry:
So, oh man, folks, this is great. Now I lived in Milwaukee for a few years and a bratwurst is requirement.
Jimmy Schmidt:
Right. Well I think you’ll like the brats, there’s some pieces on that far side there.
Dr. Steven Gundry:
Okay. I have not had a bratwurst yet.
Jimmy Schmidt:
There you go.
Dr. Steven Gundry:
Oh, thank you.
Jimmy Schmidt:
[inaudible 00:17:40]. Yeah, you can use that fork.
Dr. Steven Gundry:
Oh, I know. Here. All right. So one thing I’ve noticed, because I tell my patients to order from you. And unfortunately I haven’t invested in Jimmy’s company, I want to keep myself. So he’s not paying me anything to do this. But you got to go to JR Ranch Foods.
Jimmy Schmidt:
Foods with an S .com.
Dr. Steven Gundry:
If you go to JR Ranch, you’ll end up on JR Ranch’s place, which is not you.
Jimmy Schmidt:
That’s right. Right.
Dr. Steven Gundry:
Yeah.
Jimmy Schmidt:
And if you look up our quasi trademark copyright is beef with benefits. Unfortunately, the fake meat people grab that for themselves, believe it or not, on the internet. So jrranchfoods.com, and you’ll find us, and the complete story is in there. And you can learn more about Neu5Gc. And you’re listed as a mentor on it as well, thank you very much for guiding us down this road.
Dr. Steven Gundry:
And thank you for this bratwurst.
Jimmy Schmidt:
Try the brat, see if we’re… I think we’ve got it.
Dr. Steven Gundry:
I think so.
Jimmy Schmidt:
This long cooking process develops through umami flavor. And umami, as you know, are broken protein chains. And those protein chains are identifiable. We have a fifth taste sense that allows us to grab it and identify it. It’s that sweet savory flavor like you find in a pot roast or in aged Parmesan cheese or soy sauce, that type of thing. Anything that’s been fermented. And it also makes the proteins more bioavailable for digestion, but it has this deeper, richer flavor without being rich.
Dr. Steven Gundry:
And by the way, there’s no Neu5Gc in aged Parmesan cheese. But please, it’s got to come from Italy done. It’s not the stuff that comes out of the green package that-
Jimmy Schmidt:
It’s not.
Dr. Steven Gundry:
Now, you’ve been committed to health for the community for as long as I’ve known you and before that. You’ve got a new partnership with the Children’s Hospital?
Jimmy Schmidt:
Well, actually, the hot dogs are going into St. Jude’s Hospital. We sent them down to try it. And the kids, when they’re in treatment, they need comfort food. And what’s more comforting than a hot dog? And we’re working through the normal food service to get it in there right now to fill out all the forms. But the kids eat a hot dog, it gives them the nourishment of all the great beef and such, but without the Neu5Gc that contributes to their illnesses and such. And that’s actually how we were able to test for it, is I found a doctor that was testing for a Neu5Gc as a biomarker for cancer in children.
Dr. Steven Gundry:
For cancer, yep.
Jimmy Schmidt:
And so that’s how we found it, not through the traditional testing resources.
Dr. Steven Gundry:
As we learn more about Neu5Gc, we know now, for instance, cancer cells, human cancer cells can’t make Neu5Gc, but Neu5Gc is found in most tumors. It turns out cancer cells use Neu5Gc to produce local inflammation. And that local inflammation actually changes the pH and changes of the oxygen level and it actually allows the cancer cells to escape and grow. And they can’t make it, which means it had to come from our diet.
Jimmy Schmidt:
Absolutely.
Dr. Steven Gundry:
And that’s why it’s really exciting for St. Jude because they want these foods, the regular foods, may, I’m just saying may be contributing to the growth of those cancer cells. So what a great combination.
Jimmy Schmidt:
Well that’s ideally the foods that you love that don’t mess with you at least.
Dr. Steven Gundry:
Exactly. Jimmy and I, like I say, have known each other for a long time now and every time you get excited about something, I usually say, “But wait,” and you go, “Oh, yeah. Well I’m going to show you.”
Jimmy Schmidt:
That’s right.
Dr. Steven Gundry:
And good for you. Congratulations.
Jimmy Schmidt:
Thank you.
Dr. Steven Gundry:
All right, so what’s up next for JR Ranch Foods?
Jimmy Schmidt:
Well, we’re going to continue to work through different cuts and such now that we’ve got this culturing down working really well. So you can get your steak and grill it too, that kind of thing. We do take them through the slow cook cycle, which is important. So you can bounce it across your grill or throw it through your microwave and you’re there, which is wonderful.
Dr. Steven Gundry:
And so I mean, this hamburger has been-
Jimmy Schmidt:
Sitting there and making on a piece of lettuce.
Dr. Steven Gundry:
… detoxified.
Jimmy Schmidt:
Well we are working on, which you’ve already tried, a lectin, gluten-free bun, but most importantly it’s higher in protein. Higher in protein and lower in carbs. So bread is the staff of life, everybody said, but usually was very hollow calories and such, even to a point where the government had to enrich it at one point because it was so poor. So this will actually be a super bread. So you’re getting more benefit out of the protein content and such like that.
Dr. Steven Gundry:
Yeah. So stay tuned because I’ve had Jimmy’s bread buns and boy would they go well with this.
Jimmy Schmidt:
That would be great.
Dr. Steven Gundry:
But hey, I like a lettuce wrap. This is the way to do it folks. And you can get butter lettuce everywhere now and it works perfect for that. This is so exciting. Would you mind joining me in the audience question?
Jimmy Schmidt:
Sure. Absolutely.
Dr. Steven Gundry:
Every podcast we have an audience question, and this comes from quite a few folks since Gut Check came out. I get questions a lot about unconventional meats that might or might not have Neu5Gc. And I know you’ve searched everything that I sent you and been on your own.
Jimmy Schmidt:
Yeah, absolutely.
Dr. Steven Gundry:
So how about kangaroo meat?
Jimmy Schmidt:
Well, funny enough, kangaroo does not have Neu5Gc, believe it or not. And neither does rabbits, rabbits are extremely low.
Dr. Steven Gundry:
Yeah. So those are two options.
Jimmy Schmidt:
Right. But you got to take tiger, bear, antelope, buffalo off the list. They all have it.
Dr. Steven Gundry:
Yeah, unfortunately bison does have Neu5Gc. And you mentioned something very important. It turns out the liver of these animals have the highest Neu5Gc content.
Jimmy Schmidt:
Right. The liver and some of the other organs are highly concentrated in it and probably because they work so hard and such like that. So that’s not a place to go.
Dr. Steven Gundry:
So how about alligator? I’ve had that down in New Orleans.
Jimmy Schmidt:
Well first of all, it’s not a mammal. And second of all, I could not find anybody that wants to go out and get a test off alligator.
Dr. Steven Gundry:
Probably not. Probably not.
Jimmy Schmidt:
Sorry, couldn’t find anybody to buy that.
Dr. Steven Gundry:
Now I did find, because of several of my patients who are hunters, that deer probably is low in Neu5Gc.
Jimmy Schmidt:
Yes, it is lower in Neu5Gc.
Dr. Steven Gundry:
But as one of my hunter friends just recently told me, he doesn’t eat a lot of it because of the prion problem in deer, mad cow disease, for those of you who worry about prion diseases. And deer unfortunately are infected with “mad cow disease”. So even though it doesn’t have a lot of Neu5Gc, just be cautious out there.
Jimmy Schmidt:
That’s right.
Dr. Steven Gundry:
And last but not least, milk products, even sheep and goats have lots of Neu5Gc in their milk.
Jimmy Schmidt:
Right. And also cheeses that are made from them as well.
Dr. Steven Gundry:
Correct. Unless they’re fermented.
Jimmy Schmidt:
Exactly.
Dr. Steven Gundry:
Truly ferment.
Jimmy Schmidt:
Truly fermented.
Dr. Steven Gundry:
And so a lot of cheeses aren’t fermented, sadly. So just got to be careful. All right, well that’s it for today. Jimmy and I are going to quit. And this is all for us.
Jimmy Schmidt:
That’s right.
Dr. Steven Gundry:
Now we’ve got a staff that’s just looking at us. So they’re creeping up slowly and… Stop drooling, would you? Okay. I am Dr. Gundry and I’m always looking out for you and Jimmy Schmidt has found a way to have your meat and eat it too. See you next week. So everybody is probably wondering, does Neu5Gc give a flavor or if you take the Neu5Gc out, does it change the flavor?
Jimmy Schmidt:
Well, you can’t really taste Neu5Gc. So the removal is you unperceptible. The process does increase the acid level of the meat, so it does have a more brightness to it, which I find delicious. And through the cooking process that is then again modified to breakdowns as well too.
Dr. Steven Gundry:
I love bright meat.
Jimmy Schmidt:
Well, it’s actually very rich. It has more dimensional flavor and increased umami, which is that sweet savory thing going on. So you’re going from one level of flavor to like three.
Dr. Steven Gundry:
As we’ve been talking. You’re basically a wine maker with beef, aren’t you?
Jimmy Schmidt:
Absolutely. It’s the same thing with making wine, the different fermentation of the wine absolutely affects the flavor, the depth, the polyphenols, everything.
Dr. Steven Gundry:
The sugar content.
Jimmy Schmidt:
Exactly. Exactly. So that’s exactly what we’re doing with the meat.
Dr. Steven Gundry:
And I know a lot of winemakers who will purposely stop the fermentation at a particular level to preserve a little bit of sugar content. So you’re a beef winemaker.
Jimmy Schmidt:
Yeah, that’s another way to look at it.
Dr. Steven Gundry:
Yeah. Okay. So why can’t I get a pound of ground beef and open up a capsule of Gundry MD 24 Strain Probiotic and sprinkle it in there and let it sit around?
Jimmy Schmidt:
Well, although I love your probiotics, I think that they are absolutely the best on the market. It is ineffective in removing Neu5Gc from the meat. The big thing about it is that you have to create this culture. You have to get the probiotics to grow into a giant culture. It has to go through a period of time to accomplish its goal and then it has to be stopped. So this is a multi-hour complex process that temperature and time have to be exactly monitored.
Dr. Steven Gundry:
And let’s reiterate, you had to prove to the USDA that what you are saying is true?
Jimmy Schmidt:
I had to prove to the USDA that we could accomplish these tasks and deliver certain pH levels, which is what are monitored within certain periods of time to be able to get the meat out of the plant, otherwise it’s destroyed.
Dr. Steven Gundry:
And I assume that’s a lot of jumping through hoops.
Jimmy Schmidt:
It is. It’s a total new educational process.
Dr. Steven Gundry:
So you and I have collaborated on a number of products for Gundry MD, food you love that loves you back.
Jimmy Schmidt:
Exactly.
Dr. Steven Gundry:
And tell me about the latest one that’s almost ready.
Jimmy Schmidt:
Well, that’s your new Dr. Gundry Pistachio Snickers bar, which is absolutely delicious. And I applaud you because this is going to be the first commercialized use of yeast protein, which is a higher bioavailability than milk protein in a bar along with flex protein that makes up the nougat core. Instead of the lovely butter and sugar that’s usually there, we have an inulin based caramel, which is a fiber based caramel, totally delicious, totally good for you instead of the sugar version. And of course, polyphenol enriched dark chocolate to coat it, and it’s like a million bucks. And as a matter of fact, we actually had that at the Natural Product Show, some models of it, and at the International Food Technology Show, and we got an innovation award for that as well. So we’re the first ones on the planet to go down that road with yeast protein.
Dr. Steven Gundry:
That’s fantastic.
Jimmy Schmidt:
And it is vegan too, by the way.
Dr. Steven Gundry:
Perfect. Now, we didn’t mention this.
Jimmy Schmidt:
That’s right.
Dr. Steven Gundry:
But I see these beef sticks over here.
Jimmy Schmidt:
Well, this is your other snacking pleasure when you’re not looking for something that’s sweet, but that’s savory. So this uses the same technology. These are completely cultured, all Angus, all grass-fed, no bad stuff. Absolutely. So when you’re on the run, instead of grabbing that Snickers to get rid of your hangry, you grab one of these, you get great protein delivery, no added sugar, all that kind of thing. These are shelf-stable. You can keep them on your counter. Grab one out the door, you’re good to go.
Dr. Steven Gundry:
Perfect. And this is actually a spicier version of the the hot dog.
Jimmy Schmidt:
Of the the hot dogs, yeah.
Dr. Steven Gundry:
Yeah. Oh, wait a little, can I steal some for Penny, my wife?
Jimmy Schmidt:
Oh, absolutely. I got all a bag for you.
Dr. Steven Gundry:
All right, thank you.
Jimmy Schmidt:
Well, the new bar that we’re just coming out with is a Pistachio Snickers bar, and instead of the traditional sugar and butter nougat core, we’re making it out of the yeast-based protein, which is a higher delivery of protein than even milk isolates, along with flax protein to make a delicious nougat core. It’s encased with a inulin-based caramel, which is a fiber-based caramel, which is a whole lot of fun. And then covered with a polyphenol rich dark chocolate that just eats like a million bucks and it’s nothing but good. It doesn’t have any added sugars, it’s low in carbs, it fits all kinds of diets, and most importantly, it tastes great.
Dr. Steven Gundry:
And it doesn’t cost a million bucks either. Tastes like a million bucks. What should we look for? I mean, there are preserved meats or sausages that are safe, and how do you find them? When you pick up that salami at the grocery store, what are you looking for on the label?
Jimmy Schmidt:
Well, when you go shopping at your local market, you got to read the label. And on the label it should say things, and probably one of the last ingredients is like starter culture, lactic acid culture, or the actual bacteria name, which is the lactobacillus, all those mentionings on it. That way you know that it is a cultured product. A cured meat product is completely different, has nothing to do with the fermentation to reduce Neu5Gc. Beyond that, that’s really where you should focus your efforts in making a great meal.
Speaker 1:
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