Speaker 1: Welcome to the Dr. Gundry podcast where Dr. Stephen 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. Gundry: Diet drinks are often hailed as weight loss heroes, but are they really? In this episode, we’re uncovering the shocking truth about what’s in your glass. You’ll learn why some kombucha could be wrecking your gut instead of helping it, the hidden dangers of energy drinks and the everyday beverages silently dissolving your teeth and fueling bad gut bacteria. Plus, learn the truth about diet soda and why it might actually cause weight gain, not prevent it. And if you think your favorite drinks are harmless, think again.
Kombucha. What are the health benefits, if any? All right, kombucha is getting all the craze for gut health, but is it really all that? Well, first of all, what is it? Well, kombucha is thought to originate in China or Japan. It’s made by adding specific strains of bacteria, yeast or both, and sugar to black or green tea and then allowing it to ferment for a week or more. Now during this process, the bacteria and yeast form kind of a mushroom-like film on the surface of the liquid. This is why kombucha is also known as mushroom tea because it kind of looks like the cap of a mushroom.
Now this blob is actually a living colony of bacteria and yeast or a scoby, and this scoby can actually be then used to ferment a new batch of kombucha. So it’s kind of like a starter in sourdough bread. In fact, it’s the exact same thing. Now, this fermentation process does a lot of really cool things. First of all, it makes a short-chain fatty acid called acetic acid, which most of us know from vinegar and several other acidic compounds. It also has trace levels of alcohol and the gases that are made with fermentation, give it that kind of fizzy carbonation. There is trace amounts of alcohol and it should say so on the label. Virtually impossible for you to get drunk drinking kombucha, but there is alcohol, so buyer beware.
Now, why is fermentation so interesting? First of all, almost the oldest living people in the world use fermentation for many of their products. Think about it. Way back when there was no storage system for food, for anything, and the only way you could make it a storageable product is fermentation. The other thing that’s interesting studying ancient cultures is that most ancient cultures fermented even their grains and their beans. In fact, there’s some interesting conjecture that civilization started not because of bread but because of beer. Now, if you think about it, if you’re crowded into a tight community and you’re all sick, it’s not the bread that’s going to make you happy. It’s the beer that makes you happy. While both bread and beer are fermented, one makes you potentially a whole lot happier than the other. So there’s an interesting conjecture that was actually the fermentation of grains into beer that fostered people tolerating living near each other. Think about that the next time you’re at the ballpark.
Okay, we know that Egyptians actually were fermenting food 10,000 years ago, and once again, it looks like they were fermenting in the Fertile Crescent beer about 10 to 12,000 years ago. Now, fermentation breaks down lectins, Hey, that’s a good thing. But fermentation uses a process of turning sugars into ATP energy called glycolysis. Now it’s a fairly inefficient process, but that’s how the sugar is used up, and that’s why to get fermentation going in the first place for green or black tea, you have to add sugar. Now here’s the problem with most kombucha. Americans in general do not like tangy, bitter flavors We’re averse to the tanginess of fermented products like yogurt, like kombucha.
So smart marketers cover up that tanginess by the addition of lots of sugar. Now don’t get me wrong, you have to have sugar added to start the fermentation process, but after that you add more sugar to cover up the tart taste. Some of these companies add so much sugar that there’s more sugar in healthy kombucha than there is in a bottle of soda. So how do you figure out what’s what? First of all, look for added sugar. Now, almost all of these companies have to add sugar to start the process, but you don’t need sugar to start the process. So if you see anything more than like five grams of sugar, buyer beware.
Number two, look at the serving size. A lot of these come in a bottle or a can, and many of these have two to two and a half servings per container. So you have to double the amount of added sugar that you see on the label to see what you’re actually going to be drinking when you drain the whole thing, which is what most people do. If it tastes sweet, be very, very careful. It’s sweet for a reason, and that’s the added sugar. Now, don’t get me wrong, you can find kombucha with very little sugar and there’s several of them, but please read the label. Zip Kombucha has very little sugar. It’s in Costco in a can, but Costco changes all the time, and I’ve been there when another kombucha was available, and unfortunately that kombucha looked almost the same, but it had tons of added sugar, so just be careful.
The other way around this is to use what are called water kefirs. Think of kefirs as milk-based fermented beverages, and for the most part they are, but you can also have a water kefir and there’s a company that I like. I have no affiliation. They don’t pay me a sponsorship fee. I don’t get clicks from it called KeVita. And KeVita has a number of very low sugar water kefirs that I personally use and my wife loves. There’s ways around getting fermented foods into you without all the sugar. Now, why the rave about all this fermented foods? Well, the good news is fermentation produces a lot of dead bacteria or yeast. You don’t have to have live probiotic cultures. The dead bacteria actually work just as well, if not better than live living bacteria. These are now officially classified as post-biotics. And in the fermentation process, you get other post-biotics like short chain fatty acids like acetate, which actually foster the growth of good bacteria in your gut.
In fact, there’s the famous Sonneberg study from Stanford, the husband and wife team. They looked at healthy volunteers and they gave them a lot of prebiotic fiber to eat, and they looked at their gut microbiome diversity and the more diverse your gut microbiome, the better. And they looked at markers of inflammation in their blood. And lo and behold, despite all this prebiotic fiber, which gut bacteria love to eat, their gut bacteria diversity didn’t improve and their markers of inflammation didn’t change.
What the heck? Well, in the second group, they gave them fermented foods, primarily yogurts and kefirs and the prebiotic fiber. And lo and behold, with the addition of the fermented foods plus the fiber, their gut microbiome diversity improved and their inflammatory markers went down basically confirming that you got to prime the pump to get your gut bacteria to make the stuff that you want, which in this case is a really cool short-chain fatty acid called butyrate. And without precursors for butyrate like acetate or proponate, another short-chain fatty acid from fermentation, you’re just not going to do the job. So don’t worry about active live cultures. You don’t really care as long as the fermentation had taken place.
Now, the other benefit of fermentation, tea, as you probably know, have a lot of really cool polyphenols, and you probably know by now that polyphenols are one of the preferred foods for gut bacteria. But polyphenols are great for us, but we don’t absorb them very well. We need fermentation to activate polyphenols for us to absorb. So the fermentation that happens to the tea polyphenols actually makes them much more readily absorbable than just drinking a cup of tea. So it’s a win-win. You get post-biotics, you get fermented polyphenols and you feed your good gut bacteria the things they’re looking for.
There’s also an interesting study finding that drinking kombucha regularly reduces liver toxicity. Now why is that? It turns out liver toxicity is not from the compounds you eat. Sorry about that. It’s actually from leaky gut and it’s actually from bacterial cell walls leaking through the wall of your gut. So kombucha worked in this case by improving gut wall health, by improving gut bacteria diversity, and that’s why liver toxicity was improved. So long story short, kombucha is a great fermented food with the proviso. You got to look at the sugar content. The lower the added sugar content the better. And buyer beware. If it tastes sweet, I got news for you, put it back. It may taste delicious, but sugar even in the form of kombucha is your long-term enemy.
Despite being the number one fastest growing beverage in the soft drink industry, energy drinks are absolutely terrible for your health. In the past five years, emergency room visits from energy drinks have doubled and some have even tragically ended in death. Yet one study found that 68% of adolescents consumed energy drinks. It’s a huge problem. Now, unfortunately, these drinks can take a huge toll on your heart health, potentially causing rapid heart rate, tremors, heart rhythm disturbances and seizures. A randomized controlled trial in 2019 found that energy drinks elevated blood pressure in otherwise healthy young adults. And another study published in 2022, connected energy drinks with hypertension in children and teenagers. Plus, as most parents know, they can cause mood changes like anxiety and nervousness, sleep problems, and even kidney damage. These drinks are no joke, but what’s in them that could cause so much harm? Let’s look at the ingredients.
First of all, caffeine. Now one cup of brewed coffee, eight ounces, contains about 70 to 140 milligrams of caffeine. One energy drink can often have five cups equivalent of caffeine of coffee. Red Bull has 80 milligrams of caffeine, Celsius, 200 milligrams, Five-Hour Energy, 200 milligrams and Bang 300 milligrams. Now, energy drink manufacturers claim their beverages are natural dietary supplements, meaning these drinks are not subject to regulations that apply to food products. This means they’re actually not required to disclose the real amount of caffeine, which actually could be much higher. Caffeine is dangerous in high amounts. You just have to look at the tragedy of Panera Bread. They recently took their charged lemonade drinks off the menu after facing wrongful death lawsuits from that caffeinated lemonade. It’s true. You have to be careful with this stuff. And to make matters worse, energy drinks also contain other legal stimulants.
Guarana, a South American plant with a more potent form of caffeine. One gram of guaranine, the derivative of guarana is equivalent to 80 milligrams of caffeine. So that’s even more caffeine that they don’t even have to disclose. They just say, “Guarana is in here.” Taurine, another darling of energy drinks. It’s an organic amino acid. Guess what? Our bodies make it naturally. You don’t need to add additional taurine, but some energy drinks have 750 milligrams per eight ounce serving. El carnitine, another naturally occurring amino acid that’s made by the liver and kidneys. Now, unfortunately, we don’t know what the addition of these additives do to the other things in these beverages. Just avoid them completely.
Now, the dangerous ingredients don’t stop there. Sugar, are you ready for this? Rockstar, the 16 ounce can has 63 grams of sugar per can. Red Bull, 51 grams of sugar per can. Monster, 54 grams of sugar per 16 ounce can. That’s far more sugar than a Snickers candy bar. One Snickers has 20 grams of sugar. So as you down that energy drink, imagine that you’re eating three Snickers candy bars. Sound like a good idea? It might taste good, but not a good idea. Don’t even get me started with the sugar-free energy drinks. These could be even worse than the sugar. They use artificial sweeteners like aspartame, which has been linked to cancer and mood changes, and sucralose, aka Splenda, which has been linked to DNA damage, leaky gut syndrome, and intestinal dysbiosis.
Finally, let’s stop with the alcohol and energy drinks. Drunk and wired. In most studies, it makes the effects of alcohol even worse. A survey indicated that 25% of college students who mixed alcohol with energy drinks reported engaging and risky behavior like driving while intoxicated, compared to only 12% who just consumed alcohol. It makes you drunk and wired. Another study found that mixing caffeine and alcohol increases the risk of alcohol-related injuries due to reduced perception of intoxication. Approximately 54% of students reported consuming alcohol mixed with energy drinks, which resulted in a significantly higher incidence of binge-drinking, compared to those who did not mix the two.
It really doesn’t get any worse than energy drinks, so please, folks swear off energy drinks for good and spare your health. There are plenty of healthy options for an energy boost. Well, for a quick fizz, have a cup of coffee. Yes, caffeine at high amounts can be dangerous, but one to two cups of coffee a day is just fine. Plus coffee is loaded with polyphenols, which will improve your energy, but please don’t add any cream or sugar. Number two, get adequate sleep. Sleep is essential to have your brain go through a cleaning cycle. Seriously, adults need seven to nine hours of sleep. I have plenty of videos here on my channel for tips for falling asleep faster and staying asleep longer.
But ultimately, if you are experiencing low energy, something is wrong. The number one cause of low energy is inflammation. And in my opinion, a leaky gut is the leading cause of inflammation. So what do I recommend for more energy? Focus on your gut health. Clean up your diet. Avoid lectins, get more polyphenols. Have more fermented foods and ditch sugar and processed foods and drinks. Second, restrict your eating window. Make yourself metabolically flexible. This is directly tied to energy production and improves your mitochondrial function, which are in the job of giving you energy.
So here’s how to make your own soda. Get yourself some high-sulfur mineral water. I like San Pellegrino from Italy. It’s got the highest sulfur content of any sparkling water. Sulfur improves your hair, it improves your brain function. It’s essential for your skin. This is great, but any other Italian sparkling water will do. And then get some balsamic vinegar. Balsamic vinegar has the miracle ingredient resveratrol, which you hear about in red wine. Balsamic vinegar, unlike red wine, has far higher concentrations of resveratrol, the anti-aging polyphenol. It’s really easy. Pour yourself glass of sparkling water. Take one or two tablespoons of balsamic vinegar, start less, work your way up, put them together. Then just stir it around and you’re going to have your own perfect soda that’s actually going to be good for you rather than kill you. And the taste? It’s fantastic. My wife and I have this every night as our pre-dinner cocktail. Start this. Go to a restaurant, do the same thing. Order a glass of sparkling water, ask for some balsamic vinegar for your salad. Put the two together. The waiter will freak out. Your dinner mates will say, “What the heck are you doing?” I guarantee you, by the end of dinner, everybody will be drinking this.
Do these drinks dissolve your teeth? Well, as you know, gut health is certainly trending, but we tend to overlook the very important microbiome in our bodies, in our mouth, the oral microbiome. And it’s the first contact your body has with the outside world. So it’s critical to keep your oral microbiome healthy. So let’s take a look at the three worst drinks for your teeth and mouth. Soda. Yes, even diet soda. Soda is loaded with acid and phosphates that are really good at dissolving enamel, number one. I grew up in Omaha, Nebraska, and my next door neighbor was a professor of chemistry at the University of Nebraska Omaha. And he used to do a fun experiment for his son and me in his kitchen. And he would take a bottle of Coca-Cola and he would take a tooth that he got from dentists in the local area and put the tooth into the glass of Coca-Cola and watch to our shock that the tooth would be eaten away by the Coca-Cola.
That made a tremendous impression on me for a little while. And then of course as a surgeon, I began drinking eight glasses of diet Coke a day. I guess I forgot that lesson, but these things are really good at dissolving enamel. Plus the phosphates in many of these sodas have been implicated in producing osteoporosis, and who wants that? And remember, almost all diet sodas not only have that acid load, but they’re also loaded with artificial sweeteners which destroy your gut microbiome. So if you want to destroy your mouth and your microbiome simultaneously, have all the sodas and diet sodas you want.
Juice. Now, juice is just another fancy way for main lining sugar, particularly fructose. We now know that bacteria in our gut and yeast in our gut, candida, absolutely feast on fructose. They prefer fructose even more than glucose. So fruit juices are loaded with fructose. They also impair the ability of your white blood cells to engulf bacteria, and we want our white blood cells to be able to engulf bacteria obviously. So just drinking juice fills your mouth and your gut with fructose, gives bad bacteria, bad fungi, the things they want, and then impairs your immune system’s ability to fight those bad bacteria that you unleash.
Interestingly enough, long ago, my wife and I practiced a raw food diet for about a year, and quite frankly, got to know a lot of raw foodists, a lot of very famous raw food chefs. Many, not all of these raw foodists and chefs, gave up raw food because so much of a raw food diet is fruit-based. And these people had huge dental cavities, had huge amounts of gingivitis because of the amount of fruit that they had in their diet. And it’s always reminded me that be careful that we are not frugivores, we are not supposed to subsist on fruit. And fruit is a really good way of destroying your gums and your teeth.
Similarly, sports drinks. Sports drinks are loaded with usually sugar, artificial dyes. Have you noticed many of them seem to glow in the dark? These dyes have no place in food. They’re more and more regulated. We are now finding that these dyes are increasingly toxic. They’re toxic to our immune system, they’re toxic to us, and they’re toxic to a healthy microbiome. So stay away from the sports drinks. Now, what are the two best options for your teeth in oral microbiome? Well, number one, you’ve heard me say this before and I have no relationship with them. San Pellegrino mineral water. San Pellegrino I love for two reasons. Number one, it has the highest sulfur content of any mineral water. It also has been tested to have the lowest number of impurities of any mineral water tested.
Sulfur is incredibly good for our oral and gut microbiome. It serves as a base for many post-biotics including hydrogen sulfide, which is actually incredibly good for your blood vessels. Now, please avoid other carbonated waters like La Croix or others. Italy has a law that the pH in waters have to be balanced in carbonated waters. France and other countries, including the United States, have no laws to balance the acidity in carbonated beverages. So those of you who are using your soda makers at home, please get rid of that. That’s not a health benefit. You want San Pellegrino. My personal opinion is if you want a drink like a cola, pour a tablespoon of balsamic vinegar or other vinegars for that matter, apple cider vinegar, in your San Pellegrino, you’ll have a refreshing cola or sports drink that’s going to benefit you. And the short chain fatty acids and polyphenols and vinegar are going to benefit your microbiome and more importantly, your mitochondria.
All right. Tea. I have a great tea that promotes healthy teeth and gums called brassica tea, made out of a component in broccoli and broccoli sprouts. Yes, sounds terrible, but brassica tea made by the Baltimore Coffee and Tea Company, and I have no relationship, Brassica tea has been shown to have really fascinating anti-cancer properties. Brassica tea was patented by Johns Hopkins and all of my cancer patients I prescribe Brassica tea and I have it in my office and it’s part of my daily routine as well. Matcha tea. Matcha, if you get it from Japan rather than China, is a great way of getting the full benefit of green tea. Plus it’s loaded with chlorophyll as well. Be careful. There are many additives in Chinese matcha tea that I think we need to be aware of. White willow bark tea, white willow bark tea, many of you may know that contains a small amount of salicylic acid.
And fun fact, we need a small amount of salicylic acid, that’s aspirin, to activate long chain omega-three fats into anti-inflammatory compounds called resolvins. Now, there’s not going to be a test on this, but I actually have white willow bark tea every day in my tea. What do you do about staining of teeth? Well, I can tell you my dental hygienist just loves to see me coming because I get a lot of tea stains on my teeth and she thinks it’s just great fun. Her trick, which I sometimes remember to do is after you drink your tea or after you drink your coffee, have a glass of water or have some San Pellegrino, it’s actually the foaming action really helps remove that stain. Okay. To sum it up, put that soda sports drink or juice down right now and pick up a spot of tea or a San Pellegrino for a beautiful smile and more importantly, a happy oral microbiome.
Number one. Diet doesn’t mean healthy. As a former diet soda addict who is drinking eight diet sodas a day, the idea that it does not make you gain weight is quite contrary to its name. Diet sodas over and over again have been shown to cause weight gain. And I’m certainly a perfect example of that. Despite drinking eight of these diet sodas a day, I was 70 pounds overweight even though I was running 30 miles a week and going to the gym an hour every day and eating a healthy low fat diet. Why? Because we now know that most of the ingredients used in diet sodas actually change your microbiome, change signaling patterns and actually promote weight gain rather than the opposite.
Big companies use this messaging to lure you to buy the products, but the truth is it’s still as bad or maybe even worse than the sugary drinks that they’re replacing. If it says diet on the label, stay away from it at all costs. Think of diet soda as die-soda, D-I-E. Now, most of these diet sodas have an artificial sweetener, but you got to know who’s your friends, who are not your friends, and even whether even the friendly diet sweeteners may not be as friendly as you think. Now, first of all, artificial sweeteners and these diet sodas can increase your risk of diabetes by a whopping 67%. One can a day increase your risk of heart attack by 20%. One can a day. At eight cans a day, I was a heart attack waiting to happen. They also kill your gut microbiome. A Duke University study shows that one packet of Splenda, sucralose, kills off 50% of microbiome.
And folks, if you followed me, if you’ve listened to me, if you read my books, you know that a healthy, diverse, rich microbiome is your key to good health, is your key to weight loss, and the last thing you want to do is kill it off. Among other things, your microbiome is one of the main things that stands between you and the harmful lectins in the food that you eat. Quite frankly, a lot of the microbiome loves to eat lectins. They’ve been engineered to eat lectins, and if you kill them off, you’ve taken away one of your major defense systems preventing you from being attacked by lectins. Recently, you probably saw on the news that the World Health Organization, WHO, has declared that aspartame is a carcinogen, a major carcinogen. Now, we’ve talked that it’s been known for years that there are studies suggesting proving that at least in animals, aspartame, which is in major diet beverages does cause cancer.
But for the World Health Organization to now come out and declare it a carcinogen ought to get our attention. Now, that’s not all. Several of the modern diet beverages that are billed as the new diet such-and-such or the zero such-and-such not only use aspartame, but also use asulfulfame as sweeteners. And that second one has also been tied with being a carcinogen. Now, are there any alternatives out there that make some or a lot of sense? Well, let’s start with a lot of sense. As many of you know, I am a big fan of a natural sugar substitute. It’s a natural sugar called allulose. Allulose is a true sugar. It was discovered originally in figs. The nice thing about allulose is it not only has no calories, it’s actually the only sugar substitute that’s been approved by the FDA as a prebiotic fiber. And there’s very good evidence that this actually lowers blood sugar consistently if you take it.
And that’s why I am in the habit of adding allulose to my black coffee every morning. Not because I want sweet coffee, that’s not it. I actually want to blunt the effect of coffee on my blood sugar. There are numerous other natural plant compounds. I’ve been a big fan of inulin, which you can buy as a powder. Inulin is present in chicory, it’s present in chicory root, it’s present in artichoke, it’s present in radicchio, but you also get it in powder form. It’s a prebiotic fiber that has a sweetness. Recently, you may have seen a lot of hype about inositol or myoinositol. This is another plant compound, which is an excellent prebiotic fiber that just so happens to taste sweet. And it just so happens that I add that to my morning coffee as well. Now, the great thing about allulose is that you can cook with it, you can bake with it, you can put it in baked goods, and you can put it in confections.
Quite frankly, several of Gundry MD products now use allulose as our preferred sweetener. Now, Stevia is still a safe plant compound. Stevia unfortunately has a bit of a bitter taste that many people spot. You can mask that taste and it can be masked quite well. But just remember that even Stevia has the potential of increasing your insulin levels. And the last thing you want to do is increase your insulin levels. Now, what about xylitol and erythritol? A few months ago, this made major news with a study out of the Cleveland Clinic that erythritol could cause heart disease. That study has been widely critiqued by many, including me, as an incredibly poorly designed study among which they looked at people who had coronary heart disease and looked at the amount of erythritol in their bloodstream, and they looked at three years during the time the study was done. The first year of the study, when people had erythritol in their bloodstream, there was not an erythritol-based sweetener on the market. We manufacture erythritol.
So is it way up on my list of great sweeteners? No, but you don’t have to be afraid of erythritol because quite frankly, human beings manufacture erythritol, but xylitol and erythritol are available. They’re not the death [inaudible 00:38:31] that you think. Monk fruit. Monk fruit is frequently added other sweeteners to improve that sweet taste. It cooks just like sugar and it doesn’t have a funky aftertaste. You’ll see many combinations of monk fruit and erythritol, monk fruit and stevia, and these are quite good alternatives. But quite frankly right now, allulose is the big winner. The long story short, anytime you look at any non-caloric sweetener, be aware that you have no sugar receptors on your tongue. Two-thirds of your tongue taste buds are sweet receptors, not sugar receptors. And they’re there to alert your body that you’ve just eaten fruit and to produce insulin to handle the sugars from fruit that are coming down the line.
When sugar doesn’t arrive and your insulin level goes up, your brain thinks that you have been cheated and it sends you back looking for more. And that’s why I was constantly looking for another sweet taste. So many of my patients are addicted to a sweet taste because their brain can’t imagine why you are getting cheated. And it can’t imagine that the next time you eat this sweet thing, it won’t be the real thing. So be careful about choosing a sweetener that has no caloric impact, but allulose will actually feed good gut bacteria and they’ll tell your brain, “Hey, our needs are met. You don’t need to be hungry.” And that’s one of the real brilliant strategies of using allulose to curb hunger and enjoy a sweet taste at the same time. So one of the big questions I get as a diet soda addict is how did you wean yourself off?
Well, the evidence was so overwhelming that I went cold turkey, but one of the first things I did was I want an alternative to this. And I was the inventor of the cold alternative, which combines sparkling water like San Pellegrino and balsamic vinegar, and you’ve seen it on TikTok. I was the guy who actually first wrote about it, and I found that that was just the perfect substitute for my diet soda addiction. And actually at dinner last night, I had my sparkling water and balsamic vinegar as my drink of choice. And that’s one of the easy, quick ways to wean yourself off. If that’s not going to do the trick, get yourself some allulose, sweeten your balsamic vinegar and sparkling water, and you’ll be surprised how much it’s exactly like a diet soda. Great trick.
Now it’s time for the question of the week. The question of the week comes from @Jetogger1748 on my diet soda YouTube video. He asked, “I bought a bag of Allulose and the label said, allulose is a naturally occurring sugar found in figs, raisins, and kiwi. The small print says that it is made from corn. Is there lectins in the allulose made from corn?” Hey, that is a great question. In fact, most allulose is made from corn, but here’s the good news. Allulose is a sugar, lectins are proteins. So there are no lectins in allulose even though it came from corn. Great question.
Now it’s time for the review of the week. The review of the week comes from @SMCG246. They say, “I had my Dr. Gundry fake Coke tonight. I frequently have the fake Coke. I do have to say I typically add allulose to sweeten it a bit. I find that I crave them sometimes now.” Hey, good for you. And thank you for writing in. You can certainly add allulose to take the bitterness out of the balsamic vinegar. And allulose actually feeds good gut bacteria, so it’s a win-win. Good for you.
Speaker 1: I hope you enjoyed this episode of the Dr. Gundry Podcast. If you did, please share this with family and friends. You never know how one of these health tips can completely transform someone’s life when you take the time to share it with them. There’s also the Dr. Gundry Podcast YouTube channel where we have tens of thousands of free health insights that can help you and your loved ones live a long, vital life. Let’s do this together.
