The Dr. Gundry Podcast
Healthiest MEAT on the Planet: How Probiotics & Fermentation Can Remove Toxic Sugar Molecule in Meat | EP 329
Dec 3, 2024
Join James Beard Award-winning chef Jimmy Schmidt as he shares his groundbreaking approach to neutralizing a harmful sugar molecule in meats that could be affecting your health. He explores the benefits of probiotics and fermentation in improving meat quality and discusses the advantages of grass-fed beef. Discover how innovative processing techniques can enhance flavor and nutrition, while also diving into the fascinating journey from engineering to culinary arts. Schmidt also highlights the significance of sourcing quality ingredients and his mission to support children's health at St. Jude's.
34:55
Episode guests
AI Summary
AI Chapters
Episode notes
Podcast summary created with Snipd AI
Quick takeaways
- Chef Jimmy Schmidt's innovative method utilizes beneficial polyphenols and bacteria to decrease harmful New 5GC levels in traditionally problematic meats.
- Research indicates that fermented meats consumed in long-lived populations may lower heart disease risks, challenging conventional views on red meat health impacts.
Deep dives
The Significance of New 5GC
New 5GC is a sugar molecule found in red meats such as beef, pork, and lamb, which is viewed as problematic due to its similarity to human sugar molecules like New 5AC. When humans consume New 5GC, their immune systems may mistakenly attack their own New 5AC, potentially leading to various health issues, including heart disease and inflammation. The podcast highlights research suggesting a possible link between high consumption of red meat and health concerns, asserting that New 5GC can substitute for New 5AC in critical bodily linings, making it even more deceptive. Understanding this molecule is crucial in revealing its potential dangers and implications on long-term health.
Remember Everything You Learn from Podcasts
Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.
