Announcer:
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:
Ready to crush your health goals this new year? This episode has everything you need to kickstart a healthier, more vibrant you. We’ll start with how to make meal prepping simple and delicious, using my favorite recipes to streamline your routine and supercharge your health. Plus, we’ll tackle hidden dangers in your kitchen like plastic containers and cookware that may be harming your health. I’ll reveal safer toxin-free alternatives to help you cook and eat with confidence.
And if you’re struggling to squeeze veggies into your diet, I’ll share the top vegetables to boost your gut health, energy, and immunity. Plus, my tips to prepare them so they taste as amazing as they are good for you. This is your roadmap to smarter, healthier habits. Let’s make 2025 your healthiest year yet starting now. If you’ve ever wondered about meal prepping and how it can transform your life, you’re in for a treat.
In today’s episode, I’ll be sharing my top healthy recipes that not only nourish your body, but also make your daily routine a breeze. But that’s not all. I’ll be answering your questions about meal prepping, providing insights and unraveling the secrets to a healthier, more convenient lifestyle. Now, the benefits of meal prepping. Number one, it’s a time saver.
You can efficiently plan and prepare meals in advance saving precious time during hectic weekdays. Meal prepping is cost-effective. You really cut down on impulsive food expenses by buying ingredients in bulk and minimizing food waste. Nutritional consistency is a huge one. You this way ensure a well-balanced diet by thoughtfully organizing meals with the right mix of nutrients, not to mention the reduced stress and convenience.
You eliminate the daily meal time dilemma and experience a more relaxed approach to eating. And you get to make healthier choices. You make mindful food decisions ahead of time, promoting a healthier and more conscious lifestyle. Now, number two, there are oodles of meals from The Plant Paradox. For instance, for breakfast, you want a hot breakfast cereal?
Now, while oats are not Plant Paradox compliant, millet makes an excellent stand-in for a simple and satisfying hot cereal. You can create a delicious breakfast effortlessly by blending millet, spices, coconut milk, and monk fruit or allulose sweetener in an instant pot. Simply divide the mixture into mason jars when you’re done. And when you’re ready to enjoy, reheat in the mornings and fold in some walnuts.
Lunch or dinner, lettuce wrap tacos. Now, while tacos can be a healthy choice, the tortilla wrapper, whether corn or flour, is loaded with lectins. Now, here I’ve swapped out the traditional wrapper for crunchy lettuce leaves and fill them with veggies and protein for a gut-friendly, nutrition-packed taco. Streamline your meal prep with this easy approach. Prepare the filling in advance. When it’s mealtime, effortly scoop the filling into your lettuce cup for a quick and satisfying meal.
Sheet pan fajitas, a fantastic make-ahead dinner, but also incredibly easy to prepare. Just toss your ingredients onto a sheet pan, pop it into the oven, and you’re done. When mealtime arrives, just reheat your fajitas and use cassava tortillas or break out the lettuce wraps. For an extra flavor boost, consider preparing guacamole in advance. Pro tip, squeeze lime over it and store it in an airtight container to keep it from browning.
Another handy trick is to keep the avocado pit in the guacamole container. It’s actually a natural way to prevent browning. So how about lectin-free lunch kits? Please skip the store-bought ready-to-eat meals that are filled with preservatives, chemicals, and lectins. Not to mention, they often come in single-use plastic with BPA, a known endocrine disrupter.
Instead, why not try my simple and wholesome lunch kit alternatives? Prepare it with ease by combining almond crackers, garlic and chive cheese spread, one to two ounces of Plant Paradox approved meat or cheese, sliced lettuce, and in-season fruit. So you pop it into a BPA-free container and you’ve got a well-balanced lunch kit ready to accompany you or the kids anywhere.
Now, what about products? I’ve mentioned this over and over again in The Plant Paradox series, but please get yourself glass storage containers. Now, almost all of these will have a plastic top. But guess what? You don’t want to fill it full enough to come in contact with the plastic. The glass is what you want. These are easy to find now, and you can, good news, carry them with and take them wherever you go.
Number two, please, please, please get yourself a bottle that’s either made out of stainless steel to carry your waters around. Titanium is available. I actually like the glass bottles that have the outside foam covering, but you do have to be comfortable with glass. These things are readily available. Several of them come with two layers of steel for insulation purposes.
It’s an easy way to take your coffee to work, your soups to work, your smoothies to work. And again, they’re readily available. Don’t put them in plastic. Meal prepping on cutting boards. Please ditch your plastic cutting boards. Unfortunately, they will leach microplastics into your food and that’s the last thing you want. We’re now finding microplastics in men’s testicles.
We’re finding them in the plaques and carotid arteries and coronary arteries. In fact, we’re finding them just about anywhere and they in and of themselves are endocrine disruptors. Get yourself a solid wood cutting board. Don’t get the ones that are multiple wood cutting boards because those seams will actually harbor bacteria. What about getting wood into your food?
Well, guess what? Wood is just cellulose. And surprise, surprise, your gut bacteria thinks cellulose is delicious. In fact, you’ll see many products out there that add cellulose as their fiber. Why not a stainless steel or titanium cutting board? Unfortunately, it really dulls your knife, and you want a really good knife. As I mentioned before, when I was growing up back in the dark ages, we wrapped everything in wax paper or parchment paper.
It’s a really great way of having no plastic in touch with your food. And as I hope you’ve realized or read about, the tighter plastic is wrapped around the food, the more these chemicals, these endocrine disrupting chemicals like phthalates, are transferred into the food you’re eating. Lastly, if you have to buy chicken or beef or any other food in a shrink wrap package at the grocery store, the first thing you do when you get it home is transfer it to a glass container.
Get it away from the plastic. So these are really easy things you can do to make your home a safer, less endocrine disrupting home than you had yesterday. Okay, now it’s time for our question and answer, and this is @serene-florentina on Instagram. What do I prep for my eighty-three-year-old father in order to give him more strength or power? Well, give him the gift that keeps on giving. Give him The Plant Paradox Cookbook or The Plant Paradox Family Cookbook and cook from that for him.
Believe it or not, these are going to be foods he loves, but love him back. So thanks for asking him for your dad. Another question from @wellsariel on Instagram, how to meal prep without increasing histamine? You know, I see a lot of patients who are initially histamine sensitive, or at least they think they are, and strangely enough, not to me, but when we put them on a lectin-limited diet, magically mystically, well not magically mystically, their histamine intolerance goes away.
And it’s a delight for me to see people who literally are so sensitive to histamine-containing foods that they’re afraid to eat them or even prepare them. So if you just follow the recommendations on the yes and no list, it’s amazing how histamine intolerance goes away. Answer a few more common questions. Since I shouldn’t use plastic containers, how should I store my prep food?
Well, I think I answered that already. Put it in glass. How long does food last in the fridge? How many days should I meal prep? Well, I found, and particularly with the families that I advise, that if you meal prep on the weekends when, number one, the odds are almost everybody in the family is at home, at least for part of the weekend, it can become a family project.
And I can tell you from personal experience with my kids and grandkids and myself growing up with my parents, that kids love to experiment in the kitchen. And they love to be put in charge of at least one part of preparing a meal, if not the whole thing. So that makes it so easy because what happens to all of us is we’ve got to get the kids to 14 different practices every day.
Everybody in the family has to work one or two jobs. And by the end of a grueling day, the last thing you want to do is cook dinner. And what you do is you either run by the grocery store and take a prepared meal, which is bad for you. Or worse, you go to the fast food place or pick up a pizza because you’re exhausted and everybody’s hangry. Meal prepping beforehand solves this problem. And they’ll stay all week in a normal refrigerator.
In fact, if you’re really worried about it, particularly with the proteins or the sauteed vegetables, put them in the freezer and just pull them out the morning that you’re going to use them. Worse comes to worse, most modern microwaves have a defrost cycle that are actually pretty doggone accurate. And so worse comes to worse, you’ve got something either in the refrigerator or in the freezer and don’t whatever you do microwave in a plastic container.
Put it in glass. It should have been there in the first place. And last question, how should I portion out the meals, the amount of protein, the amount of veggies and the carbs? I’m a terrible person to ask. Why? You should be a gorilla who lives in Italy. What do I mean by that? You ought be eating a bunch of leaves and pour olive oil on it. But seriously, just remember that the largest animals on earth, all they do is eat leaves.
And a horse, a gorilla has far more muscle than you and I will ever have. The other thing they’re not eating is simple carbohydrates. Finally, Americans are over-protonized. I’m sorry, we are. We, in general, eat three times the amount of protein that we actually need per day. Every study shows this. And as I’ve shown in multiple of my books, the more animal protein you eat, the less healthy you are, the higher the incidence of type 2 diabetes.
So be a gorilla who lives in Italy, and I’ll leave it at that. I just came upon another study about toxic plastics lurking in your kitchen and I just need to tell you about it. I’ve talked four years now about the seven deadly disruptors and plastics are right up there. But there are compounds in plastics that you really need to know about. So let’s talk about one of the obvious ones first, bisphenols. Most people know about bisphenol A, BPA.
They’ve been banned from most of the countries in the world. There’s a kind of partial ban on BPA now, but these are in plastics. They’re in reusable food and beverage containers. They’re in most water bottles, the lining of food cans, eyeglass lenses, thermal paper receipts, and plastic water pipes. Now, unfortunately, there has been a movement to replace these with bisphenol S, bisphenol Z, but we don’t think they’re actually any safer than the replacements.
What that means for you in general is you really want to stay away from plastic containers, plastic that you take your food home with, plastic water bottles. Now, why are these so bad? All of what we’re going to talk about, it comes down to most of these plastics behave as what are called endocrine disruptors, sometimes called estrogen mimicking compounds, testosterone mimicking compounds, and they act as if you’re actually intaking hormones.
And we now know that these, unfortunately, not only affect you, but they affect your kids. They’ve been associated with polycystic ovarian syndrome. They’ve been associated with depression, hyperactivity, inattention. You name it, it affects it. We know now that these plastics affect sexual function. And if you’ve been paying attention, you’ve noticed that men’s sperm counts have dropped by about 50% in the last 30 years.
Fertility rates are plummeting in America, and we’ve got to lay the blame on our need for these plastics in our life. Now, there’s plenty more blame to go around. The alkylphenols that are used in latex paints, pesticides, personal care products and different kind of plastics such as UV stabilizers also act in very much the same way. They stabilize your PVC and water pipes and flooring.
They’re in personal care products. They’re in cosmetics. They’re in dust control agents. And I know you don’t want dust sticking to your mop, but believe it or not, that mop or that spray is loaded with these compounds. They, believe it or not, lower your sperm count, result in infertility. They disrupt prostate development if the mother gets it in her, and there’s associated heightened risk of male and female breast cancers all to dust your house with.
Not a good idea. Now, one of my personal infamous troublemakers are phthalates. Phthalates are made to promote flexibility and reduce brittleness in plastics. These are in almost all of our film wraps when you’re buying a package in the grocery store that comes in plastic, and it’s flexible like over your meat, over your vegetables, over your salad. The odds are it’s loaded with phthalates. So what? Phthalates are incredibly damaging to our fetus, ourselves.
Believe it or not, cord blood of most babies born in the United States is loaded with phthalates. So what? It actually affects brain development. It affects social behavior all because of ingesting these products. The sad thing is that these are everywhere, particularly in the grocery store. And one of my first recommendations is please shop in a grocery store that actually has a butcher department and ask for whatever you’re buying to be wrapped in butcher paper.
It’s one of the easiest ways to prevent exposure to this. Please buy your vegetables, your lettuces whole. Get a salad spinner. We have two in our house. They are great fun for washing your lettuce and then drying them. And a lot of the salad spinners, you can get your aggressions out. We have a pull type like with a lawn mower, which is great fun, and we have one that you push down, which is also great if you feel like beating up on somebody.
It’s great fun and you prevent that exposure to those sorts of plastics. So those are something you can accomplish. Now, the other things that you have to be aware of is even not the cling wrap but the plastic containers that you took home and you put in your microwave. You’re going to transfer those plastics into the food your heating. So please, please, please, even if you take it home in one of those containers, transfer it to a real plate, not a plastic plate, to cook your food in your microwave.
It’s an easy thing to do and it’ll save you the exposure. Perfluorinated compounds or in stain resistant clothing. They’re in food contact wrappers. They’re in carpets. They’re in paints. They’re in most of our cookware, and they act as PUFAs. Most of you now know Teflon is a no-no. If you’re going to get a pan, use a ceramic coated or enamel coated pan or a diamond coated pan.
But please stay away from any PUFA coated cookware. Now, that goes along with your plastic utensils. Many of us got used to using plastic utensils for stirring things in Teflon pans. Please stop doing that. You’re transferring these plastic materials, these endocrine disruptors to your food and into you. Not to mention, these microplastics are now in us that aren’t supposed to be there.
That brings me to the next point. Please, please, please ditch your plastic cutting board. These are loaded with these endocrine disruptors. And every time you chop, you are making those available to be swallowed by you. And that disrupts your microbiome, that disrupts your hormone function and is associated with increased risk of cancer. Not exactly what we want.
So get out, find your old wooden cutting boards. Yes, do clean them properly. And if you’re worried about them, they’re actually quite cheap. And just when it starts looking interesting, throw it away and get yourself a new one. But please, ditch your plastic cutting boards. It’s another safe thing you can do. There’s been associations with non-Hodgkin’s lymphoma.
There’s been association with kidney, testicular, ovarian, and breast cancer, all because of these PUFAs. So please, get rid of them. All right, brominated flame retardants, BFRs. They’re in wire coating. They’re, unfortunately, in most of our carpets. They’re in most of our furniture. If you have woven furniture, they’ve been treated with flame retardants to be safe.
Unfortunately, these are some of the biggest troublemakers. Believe it or not, the Stockholm Convention allows for some BFRs in plastic materials for recycling, but they have been shown to affect psychomotor and attention-related IQ performance in children. So maybe your kid’s crawling around on your carpet and sitting on your sofas that are cloth-coated that have flame retardants on it, may be part of the reason your kids are so hard to control.
Now, how about dioxin? Hopefully most everyone now knows that dioxin is a really toxic substance that was used in the production of plastic products. And when plastic products with BFRs are incinerated or heated into new products, you produce dioxin. So beware when something says that this is a recycled product. I know recycling is good for the earth and all that, but it may in fact have dioxin in it.
Dioxin exposures affect brain development. They disrupt your thyroid function and your immune system function and are associated with multiple cancers. So be careful when you’re using recycled plastics. You may inadvertently being exposed to dioxin. And quite frankly, there has never been a safe level of dioxin established. In other words, none is the only safe level. Finally, UV stabilizers, ultraviolet stabilizers.
These are chemical additives that are used in plastic building materials, automotive parts, waxes and paints to prevent them from deteriorating when exposed to light. Believe it or not, the Stockholm Convention lists a compound called UV-328 as a persistent organic pollutant and should be banned. So unfortunately, these UV stabilizers are used in food packages to prevent spoilage. And unfortunately, they’ve been found in household dust. And here’s the bitter irony.
You’re sweeping up your household dust using a spray to reduce dust and you’re doubling your exposure to these chemicals. So these chemicals in the same way disrupt endocrine function. Sadly, we are surrounded by these endocrine disruptors. So get rid of your plastic cutting boards. Please go to the butcher shop and ask for your meats or chicken or fish to be wrapped in butcher paper.
Please, if you’re bringing something home from a takeout, make sure it isn’t coming in a styrofoam or plastic container. Ask for paper. Ask for paper to take your food home from a restaurant. And please, if you do take it home in plastic, transfer it to a glass container. Stop having Tupperware parties. Use glass containers. Microwave in glass containers. Get the wood chopping block.
Finally, what are you going to do about plastic water bottles? Well, thankfully, there are several companies that now sell water in glass water bottles. There are companies that sell it in aluminum or stainless steel. This is available and you can make those smart choices. You can get glass water bottles at Costco. Plastic straws. Who doesn’t like a plastic straw? Opt for paper or stainless steel straws. It’s easy to do. Ditch the plastic utensils, please.
I know they’re so nice. They’re only a dollar and you can’t resist them. Please get yourself some wooden utensils. Yeah, they’ll wear out. Get yourself another new one. Also, please use bamboo or wooden party utensils. That you can get bamboo paper plates or regular paper plates. Try to avoid the obvious plastic plates and plastic spoons and plastic forks and knives. As I wrote about in Gut Check, a company, Ziploc, their bags are phthalate-free.
They’re the only ones that I know of that are phthalate-free. And quite frankly, I do have Ziplocs in my home after learning that, but you’re still much better off using a glass container for storing almost everything you have. If you look at your plastics and you see the recycling codes, 3, PVC, 6 polystyrene, and 7, other, that’s a very good indication that this is a recycled plastic and there’s probably a very good chance that there will be dioxin in that container.
And again, there is no safe dioxin level. So become an educated consumer. If you’re going to look at plastic, look for the codes. They’re usually on the bottom. Sometimes they’re on the side. And sometimes in our efforts to do good and recycle our plastic, we’re recycling and increasing some of these toxins and harmful endocrine disruptors. Now, even if you’re using something like a Ziploc, please do not reheat anything in plastic.
It will increase your exposure to these compounds. One of the best ways to determine the healthiest vegetables is not necessarily their polyphenol count, but how bitter they are. Interestingly enough, great number of the blue zones. One of the things that is interesting about their vegetable selection is what I call more bitter, more better. And the more bitter the greens are or the vegetables are, the better they are for you.
Plants use bitterness to warn you not to eat them. And they contain compounds that were designed to make insects sick. Now, you’re not an insect. And as I’ve written about before and in the upcoming book I write about again, the dose makes the poison. And as Nietzsche was famous to say, that which doesn’t kill me makes me stronger. And so the bitterness in these vegetables is actually a sign there’s probably something really good in here that you should be eating.
And that’s also why I say eat the rainbow to get a variety of different bitter compounds and different polyphenols. So with that in mind, first on the list is cruciferous vegetables. You know, all of these broccoli, Brussels sprouts, cauliflower, cabbage, arugula, rapini, these are all great for you. Now, they’re some of the best postbiotic producing foods. Postbiotics are the products of bacterial fermentation of the foods you eat.
These are actually signaling molecules that communicate very effectively with your immune system, telling your immune system who to worry about, who not to worry about, and they’re signaling systems to your mitochondria. They’re also a great source of sulfur and sulfur-like compounds that actually improve mitochondrial health. They allow you to make a postbiotic called hydrogen sulfide, the so-called rotten egg smell.
Hydrogen sulfide is incredibly important in the right amount for vascular health, for the lining of your blood vessels. Now, here’s a cool trick in terms of their cancer fighting ability. These vegetables should be chopped before you cook them to actually get the benefits out of an enzyme called myrosinase. Now, interestingly, plants, these particular plants produce myrosinase in their leaves when they hear or feel an insect chomping on them, and it’s the chomping of the insect that actually activates this anti-insect compound.
So fun fact, chop your broccoli, chop your cauliflower before you cook it. Better yet, buy your cauliflower chopped, buy your broccoli frozen, chopped. They’ve already done the work for you. Now, you can take some of these vegetables to extreme and some of my patients hearing that they ought to have these in their life eat them literally every meal every day.
Now, you need these vegetables, but you can overdo them. Cruciferous vegetables when taken to the extreme will suppress thyroid function. And I see it. Doesn’t happen very often, but with a number of my patients who really dive in to cruciferous vegetables because of their health benefits, I see a gradual increase in their thyroid stimulating hormone. And when I ask them to tell me what they’re eating, cruciferous vegetables come right to the top of the list.
And when we back off on those cruciferous vegetables, lo and behold, their thyroid function comes right back to normal. Now, if you still want to eat lots of cruciferous vegetables, do me a favor, get a TSH drawn by your doctor and go to it, and then check your TSH three months later and see how we’re doing. All right, number two, artichokes. I can’t say enough good things about artichoke.
I recently returned from Italy and the South of France. I can tell you that just about every place we went has a sliced raw artichoke salad on the menu. Almost every place we went had sauteed or stewed artichokes on the menu. It’s ubiquitous. Now, why is it there? Well, artichoke hearts particularly and young artichoke leaves are incredibly rich in fiber, particularly fiber called inulin.
Inulin is one of the best prebiotic fibers that you can eat, particularly when it’s contained in things like artichokes. Inulin can be made into what are called plasmalogens by gut fermentation. Now, inulin is usually in the heart or the crown and it’s also in the stem. And particularly in Italy, the globe artichoke is raised because it has a very long stem, and the stem is peeled and is eaten because it’s just full of fiber and inulin.
We don’t see the globe artichoke here very much, but don’t worry about it. It’s your artichoke heart. Years ago, we were at a restaurant in Chicago. The first course was an artichoke. And my wife, having lived in California most of her life, taught me early on how to eat an artichoke. And of course, you pull off the leaves and you scrape the leaves to get that little bit of meat.
But a number of the diners in Chicago, who were not very familiar with artichoke, were trying to eat the leaves. And it was a rather hilarious episode when all these diners had this mouthful of unedible leaves and didn’t know what to do with them. So please, don’t eat the leaves, scrape the leaves with your teeth. That’s where the benefit is. However, baby artichokes, you can eat the whole thing.
And I have some delicious recipes. I love them roasted with olive oil and garlic. You can saute them. You can even bread them with tapioca flour. And I have a recipe right here on my channel for this. Also, make a lectin-free artichoke dip. They’re really easy that way. Now, most people don’t want to do the trouble of steaming an artichoke. The good news is you can buy frozen artichoke hearts. You can buy them canned. You can buy them brine.
But on the canned and brine ones, just check the label for sugar content. Some of them are sweetened. Number three, root vegetables. I can’t tell you yet how important root vegetables are for your overall health. I’ve got a whole must-read chapter in the upcoming Gut-Brain Paradox about how root vegetables are one of the best ways to get bacterial compounds into you that are incredibly beneficial to your overall health.
And when I was a kid, we had a vegetable garden, as we did for my children, and we’d go out and pull carrot out of the ground and brush it off and eat it. Wouldn’t even occur to us to wash it. Well, what we didn’t know was that we were actually eating the microbiome of that root vegetable and that microbiome was actually incredibly beneficial to us. And so root vegetables have their own unique microbiome that has huge amounts of benefits to our immune health and to our brain health.
And so that’s why I want you to get root vegetables into your life. Now, if you’ve read Gut Check, you know that living bacteria are great for you. But equally as important, dead bacteria, like if you cooked them, still carry the same information as the living bacteria. And that’s what’s so exciting that now dead bacteria are classified as postbiotics that are important. So don’t be afraid of cooking root vegetables like radishes, onions, garlic, fennel bulbs, jicama.
They’re full of prebiotic fiber. In fact, I have a jicama French fry recipe in my book. It’s absolutely delicious. I personally like to use jicama sticks raw as a dip to use tomato-free guacamole and get it into my mouth. I even have an herb-roasted radish recipe, and it’s amazing. So yeah, eat them raw. That’s a great way to do it. But don’t be afraid that you want to get fennel into your diet, but you don’t particularly like the crunchiness of fennel.
Cook it. Fennel is very common, particularly in Tuscany and parts of France, and it’s both fresh in salads, but it’s all also stewed and sauteed all the time. And very hearty meals contain fennel. And again, it’s a root vegetable. Now, just because it’s a root vegetable doesn’t mean it’s necessarily good for you. Sadly, carrots and beets, when you cook them, you actually break down the cell walls and make that sugar available.
They don’t call them sugar beets for nothing. But raw is another thing. Raw carrot is great. And please, don’t fall into the trap, a baby carrot is not a baby carrot. A baby carrot is a whole carrot that’s been whittled down to look like a baby. You’re actually throwing away the good stuff. When you buy them at the farmer’s market, don’t wash the stuff off. Eat them as long as they’re organic.
Now, in Italy, one of my favorite appetizers is a sliced raw beet carpaccio with feta cheese and olive oil and some mint leaves. It’s absolutely delicious, and you can make it at home. It’s really easy. So buy your beets at the farmer’s market, take them home, slice some thin, pour some olive oil on it. If you’ve got some feta cheese, all the better, and enjoy. Now, finally, chicory.
Once again, I have not had a salad in Italy or France that did not contain one or more chicory leaves, radicchio, Treviso, the red Italian lettuces. They’re not lettuces, they’re chicory. Frise, that frizzy stuff. Belgian endive. Chicory, there’s a lot of very interesting chicory family called Puntarella that I can actually get in Santa Barbara, but we see it all the time in Italy, both raw and cooked, and also in France. Why are these people eating all this chicory?
Because chicory has some of the best sources of inulin that you can find, and inulin feeds friendly bacteria. The more you feed your friendly bacteria, the more they take care of you. Now it’s time for the question of the week. The question of the week comes from @lindaqq5mg on my YouTube video on Toxic Kitchenware. She asked, “Dr. Gundry, is parchment paper safe to use? If not, what’s a better alternative? Thank you very much for all of your wonderful videos. I really appreciate them.”
Well, thank you, Linda. Parchment paper is great and please use it. I use it. Also, remember back in the old days before plastic wraps, wax paper was a go-to for everything to wrap up your sandwiches, et cetera. And it’s still around and still a great alternative for wrapping things. Of course, you can’t bake with it, but it’s great for carrying everything else around. Now it’s time for the review of the week.
The review of the week comes from @judyhayward1495 on my YouTube video on Toxic Kitchenware. She says, “Thank you, Dr. Gundry. I am trashing my plastic cutting board now.” Well, thanks, Judy. It’s surprising how used to these convenience items we have become without realizing how much damage we’re doing to our health, our family’s health, the environmental health, and it’s time to ditch the plastic cutting board.
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