The Dr. Gundry Podcast Healthiest MEAT on the Planet: How Probiotics & Fermentation Can Remove Toxic Sugar Molecule in Meat | EP 329
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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.
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Neu5Gc's Impact
- Red meat contains Neu5Gc, a sugar molecule differing from human Neu5Ac by one oxygen molecule.
- The human immune system attacks Neu5Gc, potentially causing health issues like heart disease and arthritis.
Longevity Paradox
- Dr. Gundry was intrigued by long-lived people consuming sausages and cured meats, seemingly contradicting health concerns.
- He realized that fermentation and beneficial bacteria in these foods might be protective.
Choosing Sausages
- Look for fermented sausages to reduce Neu5Gc intake.
- Check labels for "starter culture" or "lacto" to ensure true fermentation.