Fermentation vs. Curing in Meats

In this episode, I sit down with a very special guest— James Beard Award-winning Chef Jimmy Schmidt. Learn how he has pioneered a method to neutralize a life-shortening sugar molecule found in meats like beef, pork, and lamb—one that could be silently sabotaging your health. 

For full show notes and transcript: https://drgundry.com/neu5gc-free-meat 

For $20 off your first box of "Beef with Benefits", go to jrranchfoods.com, use promo code GUNDRY20. 

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