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.
Steven Gundry:
Today’s episode is all about one of the world’s most beloved drinks, coffee. We’re diving into the biggest myths, the common mistakes, and what you really need to know if you’re a coffee lover who wants to stay vibrant and energizing. If you think your morning brew is doing your body good or bad, you’ll want to listen in. My friend Dave Asprey, biohacker and founder of Danger Coffee also joins me to discuss mold in coffee. Let’s sip smart, but before we dive in, please make sure to rate and review the Dr. Gundry Podcast on whatever platform you get your podcast from. Your review helps others find this podcast too. All right. Coffee is known for its incredible health benefits all around the world. It’s something I drink every single day. First of all, coffee drinkers around the world have some of the longest health spans and lifespans and have some of the best brain health. It’s all because of the polyphenol content in coffee.
Now, I don’t have to hopefully tell you about polyphenols, but polyphenols are these amazing plant compounds that have two really important effects. Number one, we’ve recently learned in the last few years that are gut bacteria. Our microbiome loves to eat polyphenols. Polyphenols are a prebiotic that feeds friendly bacteria. Number two, we have known for sometime that polyphenols by themselves are very poorly absorbed. Now, long ago it was felt that polyphenols are antioxidant. In fact, that is not true. What polyphenols are, are mitochondrial uncouplers. An uncoupling mitochondria actually protects mitochondria from damage number one. Number two, stimulates mitochondria to make more mitochondria, which is called mitogenesis. Actually number three, allows mitochondria to waste energy to do a caloric bypass. Study after study shows that coffee consumption actually improves microbiome diversity. It actually makes more and more different bacteria in your gut, and it’s because of the richness of the polyphenols.
It’s an impressive and easy way to give your microbiome foods that they need. Now, once you have the microbiome eating the polyphenols, then they manufacture compounds from those polyphenols that you can absorb. When you absorb those compounds, they go to work in uncoupling your mitochondria. Study after study of people who drink coffee, particularly really polyphenol-rich coffee, they have much better brain health. Why? Because the polyphenols actually help uncouple the neurons in your brain, keeping them healthy. Now, fun fact, which really is strange, the lighter the roast of the coffee, the more polyphenols are present. The darker the roast of coffee, the less polyphenols are present. Even though it tastes stronger and richer, the darker the roast, the more the polyphenols are destroyed. Easy thing to remember, roast your coffee either light or medium if you want polyphenols, stay away from the dark roast.
That’s actually damaging the polyphenol. The other thing that’s remarkable that you’ll learn in my upcoming book gut check, is that the longer the coffee grounds are exposed to the water, the more polyphenols are extracted. Strangely enough, boiled coffee like Greek or Turkish coffee has a much higher polyphenol content than other forms of brewing coffee. Now, I’m not saying to go out and boil your coffee all day, but we have to learn from these super healthy, long-lived cultures that perhaps they’re onto something and they were onto something because the polyphenol content was increased the longer the grounds were in contact with the water, fun fact. Now, coffee can actually raise your catecholamines. Now, most people think that catecholamines like adrenaline, like epinephrine is bad for you, you don’t want catecholamines. Well, in fact, catecholamines are a very important part of our communication system, hormonal system to make your heart and your brain actually work better.
Now, when I need to get the most heart function out of a patient with a lousy heart, believe it or not, I give them intravenous forms of catecholamines. Sure enough, study after study, including some of my studies, show that these dramatically improve heart function, why wouldn’t I want to give my heart a nice boost of function particularly early in the morning or when I need some get up and go? Now, a lot of people say, yeah, yeah, yeah, but coffee increases your cortisol levels and cortisol is really bad for you. Cortisol makes you gain weight. I’m sorry, that is one of the greatest inner myths out there. There is no relationship with cortisol and weight gain. Yes, there is relationship between giving someone hydrocortisone as a drug and weight gain, but that has nothing to do with endogenous cortisol production. The amount that you get from a cup of coffee will do nothing to promote weight gain.
Now, it is true that drinking unfiltered coffee in general will raise your LDL. Many physicians say, oh my gosh, if you’re going to have coffee, the last thing you want to do is have boiled coffee or percolated coffee or espresso, because your LDL will go up. That for the most part is true. Now, it turns out that a paper filter will absorb some of the oils in coffee that actually raise LDL. If you’re really concerned about LDL, then use a paper filter, please don’t use a white paper filter, use an unbleached one. But one of the great myths of heart disease that I’ve been fighting against for 40 years now, is that LDL per se contributes to the development of heart disease. Now, if you like the cholesterol theory of heart disease, it is a theory. I don’t particularly like it, but if you like it, that’s okay, then LDL has to be oxidized. It has to be rusty or rancid. It has to be activated to produce plaque.
If it’s not oxidized, I’m sorry, it’s not going to contribute to plaque formation. Now, it turns out, I’ve published this, the more polyphenols you have in your system, including from coffee, the less your LDL oxidizes and the less sticky your blood vessels are. You got to have sticky blood vessels to have LDL, which would be activated, stick to your blood vessel. If you don’t have sticky blood vessels from eating or drinking lots of polyphenols, then you don’t have to worry about that LDL. We don’t need to focus on our LDL, we need to focus on not oxidizing our LDL. That’s exactly what coffee consumption does. Now, one note I will make, don’t have your coffee after dinner, even decaf. In some parts of the world, this is very common, but it can not only lead to stomach problems, but coffee, even decaf coffee will relax what’s called the lower esophageal sphincter.
It’s a trap door between your swallowing tube and your stomach, coffee, believe it or not, chocolate relaxes that sphincter so that if you have a big meal and then follow it up with a cup of coffee and maybe a chocolate, you might be one of those vulnerable persons who’s going to get reflux when they go to bed. Now, the good news is, if you follow my advice and don’t eat, finish eating three hours before you go to bed, then that point is moot. But most people have that late night dinner, late night coffee, even decaf and maybe a piece of chocolate, and they’re suffering for several hours after the night. Now, it’s true in many people that coffee consumption does temporarily raise blood sugar. The good news is, you can add cinnamon to your coffee like Viennese coffee or add allulose.
Allulose as you know, is a non-nutritive sweetener, which feeds friendly bacteria and lowers blood sugar. I use allulose in my coffee. I’m not doing it to make it sweet, I’m doing it to blot the sugar effect and feed my gut bacteria. Last, but certainly not least, please, please, please do not add cream or real sugar to your coffee or milk for that matter. You will cancel out all the amazing benefits of what we’ve just talked about. You do not want to add milk to your coffee. If you have to do it, take a tip from the Italians who make a little foam and have espresso macchiato with just a little topping of foam rather than having a latte or even a cappuccino. Please, please, please don’t have one of these flavored coffee drinks thinking you’re going to get any benefit from the coffee.
You’re going to get a four or 500 calorie sugar bomb that will have absolutely no benefit from what you think you are getting. If you really want to have it sweet and creamy, use unsweetened coconut milk, allulose or many of the MCT creamers that are available out there. They’ll be perfectly fine. You’ll get the creaminess and the texture you want, but you’ll get the benefits that you want from coffee. If you love your morning coffee, you might want to avoid these five things that can ruin both the taste and your health. Now, drumroll folks from least harmful to worst. Here are the five things to avoid putting in your coffee. Number one, dairy, whole, half-and-half or skim. It doesn’t matter what kind of dairy, because dairy binds polyphenols and makes that healthy cup of coffee basically null and void, plus it’s got nneu5Gc.
What the heck is that? Well, dairy contains a sugar molecule neu5Gc, that actually our immune system thinks is one of the worst things that you could possibly eat. In fact, when human volunteers are given neu5Gc, our white blood cells immediately make antibodies to it as a foreign compound, like they’re battling the flu. They do this every time you drink a neu5Gc containing food, which is milk. Now, the other problem is that LPS’s lipopolysaccharides, those little pieces of you know what increase dramatically following a cup of coffee with cream in it. This goes the same for tea as well. Interestingly enough, both the Brits and the Japanese and Chinese drink tea, but the Japanese and Chinese don’t put any milk in it, whereas the Brits do. Surprise, surprise the Japanese and the Chinese get the polyphenol benefits of the tea while the Brits are out of luck.
As you can probably imagine, the health difference between Japanese and Chinese and the Brits is enormous, but one of the factors is the milk in their tea. Now, are there alternatives? Well, if you can’t live without that creamy taste, many of us have been trained to seek out that creamy taste, because we don’t like the bitterness of coffee or tea, try a non-dairy milk, like coconut unsweetened or a nut milk, particularly walnut or hazelnut. Now, not all non-dairy milks are okay, please avoid these other non-dairy milks as they’re inflammatory like pea protein milk, cashew milk, oat milk. Oat milk’s probably got a double whammy because it’s loaded with round-up glyphosate. Yes, even organic oat milks test positive for glyphosate in some studies. All right. Number two, artificial sweeteners, because they have no calories and it’s not sugar these may seem like a healthier choice, but artificial sweeteners like Sweet’n Low Splenda with aspartame and sucralose can actually be very harmful.
They alter your gut bacteria. There’s the famous Duke University study showing that one packet of Splenda destroys half the bacteria in your gut. That’s probably not a good idea. We also know that they are bombs for our gut health. Why? Here’s part of the problem. Believe it or not, you do not have sugar receptors on your tongue. You have sweet receptors. You also have sweet receptors in the lining of your gut. They’re there because way back when, the only time you would’ve ever tasted anything sweet was from fruit or honey. That meant that sugar was on the way and your body and your brain were alerted that sugar was coming. Your body produced insulin in your pancreas to handle that sugar, but when the sugar does not arrive, two things happen. Because you released insulin even in response to the sweet taste that wasn’t sugar, your blood sugar actually goes down.
Your brain says, what the heck? I know you just ate sugar, I got the alert, you got cheated because I didn’t get any. In fact, I got less. Go back and get some more. That’s how it works. Now, as many of you know, I was addicted to diet Coke. I had eight diet Cokes a day. I always joke, if they could sterilize a can of Diet Coke, I would’ve drunk it during surgery. Part of my problem was that I was always looking for more food, particularly carbohydrates, because my brain constantly got the message that I was starving it, and yet it knew I was eating sugar. Remember that studies show that there is a greater risk of type two diabetes in people who use artificial sweeteners. There’s even a study on the effects of artificial sweeteners on atherosclerosis.
People who daily consumed a drink with artificial sweeteners had a 35% greater risk of metabolic syndrome and a 67% increased risk of type two diabetes. Sadly, there’s an increased risk of cancer. Research published in 2022 evaluated artificial sweeteners and cancer risks by utilizing data from the NutriNet-Santé population-based cohort study. After revealing the consumption of these sweeteners in over 100,000 French adults, the researchers concluded in this large cohort study, artificial sweeteners, especially aspartame and acesulfame-K, which are used in many food and beverage brands worldwide, were associated with increased cancer risk. Now, are there alternatives? Well, luckily there are some great healthier options including one that actually feeds your gut microbiome and that is allulose. It’s a natural sugar first discovered in figs and it’s a actual prebiotic. Now, Stevia is okay. Monk food is okay, but really use allulose, it’s the preferred non-caloric sweetener.
Plus, there’s actually studies that allulose lowers weight in humans, and there’s exciting information that allulose actually blunts the rise in glucose that follows a cup of coffee. Yes, black coffee will slightly raise your blood sugar, but Allulose will blunt that effect. In fact, even though I drink my coffee black, since the discovery of allulose, I add allulose to my black coffee. All right. How about number three, worst thing you can add. Flavored syrups and flavored creamers. Those pumpkin spice or vanilla syrups, they’re basically liquid sugar bombs, often loaded with high fructose corn syrup and artificial flavors and colors. If you look at the back of any of those Nestlé Coffee-mates, coffee mates from Snickers flavor to peppermint, here’s what’s inside, water, sugar. Number two ingredient, soybean oil, dipotassium phosphate, micellar casein, mono and diglycerides, cellulose gel, cellulose gum. I love wood in my coffee, natural and artificial flavor, carrageenan.
I like carrageenan in my coffee too. Now, that’s what’s in there. Now, monoglycerides, you’ve heard the word triglycerides before. That’s another word for fat. Monoglycerides are one of those fats. Is that really what you want to put in your coffee? Particularly, if it’s coming from soybeans, because that will be loaded with lectins as well. Now, there’s a great alternative. Get yourself some flavored Stevia drops like sweet leaf. I have no relationship to them. They have a lot of great flavors similar to coffee. Make like vanilla or English toffee and use that instead. All right. Number four. Now, sorry about this, Dave, but it’s butter. The problem with butter is number one, almost all butter in the United States is from whole steamed cows. Butter does contain casein. Not a lot of it, but it’s in there. Casein A1 comes from whole steamed cows. Casein AI is one of the biggest lectin-like trouble makers in milk.
But the big problem with butter is that butter is mostly a saturated fat that increases the amount of LPSs, those little pieces that you know what. Hopping on the saturated fat and getting across the wall of your gut and being recognized as actual bacteria in your bloodstream. That’s not a good thing. There is a great alternative, that is MCT oil. Now, there’s some great MCT oil creamers out there. I happen to make one at Gundry MD that I’m very proud of, but there are other ones. The great thing about MCT oil is that number one, it will be converted in your liver to ketones. We know the benefit of ketones, particularly early in the morning. Number two, LPSs cannot ride on MCT oil. You’re going to get that creaminess that you’re looking for without the danger of butter. Are you ready for this?
The most dangerous thing that you can put in your coffee, powdered creamers. Now, many powdered creamers contain hydrogenated oils, AKA trans fats. How come it’s not on the label? Because companies have made a deal with the FDA that if they have only a small amount of trans fats per serving that they don’t have to put it on the label. That’s how they’ve gotten around it. If it says hydrogenated or partially hydrogenated oil, that’s code word for trans fats. They have artificial additives. They have corn syrup solids. That’s another name for sugar. Definitely not something you want to put in your body, and the fake stuff in the little pods that you find at the diners, please stay away. The alternative is to use an MCT creamer instead, like Gundry MCT creamer.
Dave Asprey:
It turns out that when coffee is fermented, which almost all coffee is, toxic mold will grow. When it grows, it leaves behind something called a mycotoxin or a toxin similar to penicillin. It doesn’t take very much to have a big effect on the body. In fact, penicillin is also a toxin from mold. When you drink your coffee, you’re getting a dose of something called ochratoxin A. Now, most governments around the world, China, Japan, Europe, and most of South America, put limits for how moldy coffee can be for their population to drink it. The US and Canada have no limits. When it’s illegal to sell it in China, they’ll send it to the US, we’ll drink it, and then an hour later we feel jittery, cranky, we want sugar. Really it has all kinds of systemic inflammatory effects.
Steven Gundry:
That sounds like a good business practice to me.
Dave Asprey:
It’s a great one because then you can put more extra sugar, caramel, frappe, whatever in your thing. Maybe we could just clean up our coffee act here in the US.
Steven Gundry:
Why do other governments regulate this and ours doesn’t?
Dave Asprey:
I would never be one to say that commercial interests have any influence on the US government. That would be terrible. It turns out the levels in different countries vary based on economics. Bottom line is that in the US we like to set levels that make stuff cheap. If you want to make it better, sometimes it costs more. In fact, I have a former president of the Specialty Coffee Association on video at a plantation for one of the companies I started. He says, oh, I was in Japan when the trade minister rejected 1000 shipping containers of coffee because it was too moldy. I said, well, where did it go? He said, we sent it to the US, because it’s legal there. This is a real thing. The coffee industry in the US gets very mad. They say, we solved this problem in the ’90s. No, they didn’t solve this problem in the ’90s. They don’t even measure it in the US because they don’t have to.
Steven Gundry:
There’s no requirement?
Dave Asprey:
None whatsoever.
Steven Gundry:
Well, now what about the argument that high heat or steam is going to deactivate these toxins? If we make espresso, we don’t have to worry.
Dave Asprey:
Well, I’ve looked into this extensively, because if that was the case, I would just make espresso and drink whatever coffee I could find. I never would’ve had to figure out how to do all this stuff. I’ve got 34 studies on my website, daveasprey.com, the post is called One Ugly Mug, if you want to search for it. In it, there are three or four studies that talk about the fact that roasting does not break down the primary mold toxin, which is called OTA or Ochratoxin A. There are others that show it is present in brewed coffee including espresso brewed coffee. Sadly, it takes above about 450 degrees at sustained time in order to break down this toxin. If you do that to coffee beans, they become ashes. We don’t know how to do that. Fortunately, we know how to test for this. Testing in coffee is also very difficult, but we figured it out finally.
You can get coffee that’s clean, that’s tested like danger coffee, and there are other things that you can do. If you’re not drinking danger coffee and you’re saying, I don’t know if I’m going to get the jitter, the shakes, the harper, and all the things that people think are caused by caffeine, no. For most people, those are caused by your body having an inflammatory mass cell reaction to Ochratoxin A that’s present in the coffee. It’s also present, by the way, at high levels in beer and in grains. Your job is to get as little of it in your body as is reasonable because we know this toxin interacts with other mold toxins that are present in our food. Things like aflatoxin, things that we’ve heard about. In fact, a lot of them are most present in high lectin foods. Who would’ve ever thought.
Steven Gundry:
Imagine.
Dave Asprey:
That’s a side benefit of cutting out lectins, is when you get rid of all the peanuts and things like that. Magically, you don’t get the mold either, and you realize that you feel so much better. You’re calmer, you’re more focused, and the inflammatory stuff goes away. I used to weigh 300 pounds. I used to have debilitating brain fog. I quit coffee for five long, dark years, I can barely remember. Finally, I had to create a mold-free coffee in order to be able to do this. This is my second coffee company. My first company, it’s called Bulletproof. It’s still my baby. I love it. It launched mold-free coffee. Danger Coffee is mold-free. It also contains trace minerals that actually bind to toxins including mold toxins as well as toxins in the gut. You get a boost in minerals because we’re all getting mineral depleted because we’re eating all these foods full of phytic acid, as you well know. I’m looking to fix people to upgrade them with their coffee.
Steven Gundry:
Why call it Danger Coffee? That’s scary.
Dave Asprey:
It is a little scary. I am building people with so much energy, so much zest for life. That they’re actually dangerous. Who knows what they might do? They might ask her out. Finally, they might ask for a raise. They might say no to eating junk food. They might say no to something that’s wrong. I want people who are like, I am full of power. I will do the right thing. Those by definition, are dangerous people. I want peaceful, kind, dangerous people. That’s what I’m surrounding myself. That’s how we’re transforming society. Everyone can handle their own stuff.
Steven Gundry:
Okay. All right. I’ll buy that. You mentioned high temperature. Back when I was a surgeon, we would actually make coffee in the autoclave where we sterilize things. I’m going, wow, we were way ahead of our time.
Dave Asprey:
You were.
Steven Gundry:
We were destroying mycotoxins in the autoclave. No, folks. Don’t do that at home. All right. Now, I see that we’re having dark roast and I’ve got, I warned you that I was going to call you on this. You and I both know that the roasting process, interestingly enough, lowers the polyphenol content of coffee. You and I both want the polyphenols from coffee and elsewhere. We know that the darker the roast, the more the polyphenols are inactivated, destroyed. I love dark roast coffee, but I quite frankly don’t drink it anymore. I drink medium roast. We talked light roast is probably really smart to drink, but it tastes terrible.
Dave Asprey:
Yeah. Not worth it.
Steven Gundry:
Medium roast works pretty doggone good. Why dark roast?
Dave Asprey:
I believe somewhere in the medium to medium dark has the most benefits. We’ve got a dark roast out because so many people have been trained to enjoy dark roast coffee. That’s because you can take coffee from anywhere in the world with any toxin level, you can burn it to an even amount and you can standardize the flavor profile. At any one time, the largest coffee company in the US with a green logo has about $800 million of coffee and inventory. They have to make it taste the same even if it grew in a different region.
The way you do that is you just get it really nice and dark. If that’s what people want, dark coffee is good for you. I just think medium roast is better for you and with a high quality coffee. This is very high-end coffee. It’s ultra clean, it’s lab tested. It’s got the minerals that are built into it, why would you want to burn it? But some people just like it that way. I’m willing to help them drink coffee because you got to say drinking dark roast coffee versus no coffee, dark roast coffee still has way more benefits than just water.
Steven Gundry:
True.
Dave Asprey:
That’s why.
Steven Gundry:
Yeah. There is this certain very large coffee company that have had their polyphenol content analyzed. It’s almost undetectable in chlorogenic acid.
Dave Asprey:
It’s funny because when you roast more chlorogenic acid goes down, which is one of the primary reasons that you drink coffee. There are many others, but that’s a good one. The thing though, as you roast it darker caffeine also goes down. A dark roast is lower in caffeine, and some people like that effect of it. There’s also acrylamide. Now, people would think, oh, acrylamide is a probable cancer-causing toxin, and if you have less of this in your coffee, that would be a good thing. Dark roast has less of it because surprisingly, even though it’s more roasted, it burns off some of the acrylamide when you do that. But here’s the thing about acrylamide in coffee. For years, the state of California would torture coffee companies by making them put a sticker on, that said warning, this contains a carcinogen. The amount of acrylamide in a cup of coffee is so tiny that if you drink a cup of coffee every day for a year, you would get less acrylamide than you get from one piece of toasted rye bread. Don’t eat rye bread.
Steven Gundry:
That’s right. Right. Don’t eat rye bread. Don’t have toast.
Dave Asprey:
Exactly.
Steven Gundry:
Okay. One last thing on brewing since we’re on brewing. There’s a lot of talk that coffee raises your cholesterol levels because some of the acids in coffee are known to increase cholesterol production in the liver and that a paper filter will help with that. That we all, even if we say espresso, we should take our espresso and pour it through a paper filter before we drink it so we don’t raise our cholesterol. What say you?
Dave Asprey:
Well, given that cholesterol is what all of your sex hormones are made out of, and that you need it for life, there’s a great argument for lowering your cholesterol. Oh, wait. Here’s what’s going on. The two compounds in question are called cafestol and kahweol. It might be cafestol. There’s probably R at the end, cafestol. Thank you. And kahweol. I looked into the research on these. Now, they can in some people raise cholesterol, but not oxidized cholesterol and not the small particle size if you’re into particle size. But most interestingly, they are shown in studies to reduce inflammation throughout the body, especially in the brain. That means if you use a metal filter instead of a paper filter and your cholesterol goes up a couple of points, and your bile flow increases.
Which helps you get rid of toxins and your Lp-PLA2 doesn’t go up, which is a marker of damage to the arteries. I’m telling that to the audience, all this better than I do. Then why the heck would you pour through a paper filter? Oh, there’s also the bleaching agents from the paper filter. There’s also the papery taste and there’s the environmental destruction from that. It’s better for the environment and better for you to drink your coffee through a metal filter including espresso or French press or any of the other metal ways to do it, unless you have probably familial high hypercholesterolemia, in which case you are at a very, very small percentage.
Steven Gundry:
Also in terms of longevity studies and dementia studies and Parkinson’s studies, it would appear that Turkish coffee, which is basically coffee boiled in grounds for hours and hours may have the best benefit.
Dave Asprey:
Who would’ve thought that a maximal heat extraction would be better than just a little bit of extraction. I believe it is better. In fact, the way I make my coffee when I’m on the road is I have Turkish grind. I grind my Danger beans at home to be super fine like flour. Then I boil water in my hotel room and I pour it over the beans and I just let it sit there for a while, stir it around. Coffee settles out. I pour off the top and I drink it. It’s not boiled as long as you’d boil Turkish coffee, but it’s as close as you can get, completely unfiltered. And if there’s a little bit of fine coffee grounds in it, it just gives it more body. People really freak out about this, I think, because Mr. Coffee sells coffee filters or something.
But there’s something else I want to mention about brewing. When you buy a normal drip coffee maker, it only heats the water up to 176 degrees. Proper coffee gets up to 199 degrees Fahrenheit or higher. This gives you a much better extraction of all the beneficial things. You think about it, you’re using an herbal preparation that has physiological effects. You should extract the good stuff. If you buy a good coffee maker that’s certified by the SCAA Specialty Coffee Association of America, it’s going to cost maybe twice as much as one of the bargain low-end coffee makers, but it’ll make much better coffee with more health benefits because the water got hot enough.
Steven Gundry:
Now, it’s time for the question of the week. The question of the week comes from @Atjazz-One on YouTube. I would love to hear your thoughts on acrylamide, a known carcinogen in coffee. Dipertins and acidification lowers pH. Until then, the question of coffee remains open for me, but I do love drinking it. Well, that’s a great question that I actually addressed in my new YouTube video on coffee. Quite honestly, not a month goes by that another paper comes out extolling the benefits of drinking coffee on longevity, on memory, on preventing cancer. Drink up and please don’t put milk and sugar in it. Great question. Now, it’s time for the review of the week from @H.ciney29 on YouTube. Hello. First of all, I would like to thank you for your valuable sharings. I just found you and I want to listen to all your podcasts with interest and curiosity.
Until very recently, I could easily listen to your videos using the translation section, but now I have difficulty understanding them since the Turkish language has been removed. If possible, can you add the Turkish language to the translation section in the setting section? Thank you very much with love from the heart. Well, thank you Hsanna29 for the kind words and your feedback. YouTube recently made the multi-language tool available on all newly uploaded videos. The video you commented on was newly published but not newly uploaded. The Turkish dubbing should be available on most new videos from say, April, 2025 and on. I hope you enjoy them.
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 10s of thousands of free health insights that can help you and your loved ones live a long, vital life. Let’s do this together.
