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The Empowering Neurologist – David Perlmutter, MD and Dave Asprey

I’m sure many of you have been hearing about Bulletproof Coffee. While this might seem like just another trend or novelty, it turns out that the man behind the brand is actually way tuned in on the biochemistry of the brain that supports why his ideas are so popular.
Dave Asprey is the founder of the Bulletproof movement and author of the New York Times best-seller, The Bulletproof Diet. From his website:

From private brain EEG facilities hidden in a Canadian forest to remote monasteries in Tibet, from Silicon Valley to the Andes, Dave Asprey used hacking techniques and tried everything on himself, obsessively focused on discovering the answers to this one persistent question:

What are the simplest things you can do to be better at everything?

What emerged is the idea of becoming Bulletproof: the state of high performance where you take control of and improve your biochemistry, your body, and your mind so they work in unison, helping you execute at levels far beyond what you’d expect, without burning out, getting sick, or allowing stress to control your decisions. It used to take a lifetime to radically rewire the human body and mind this way, if you were lucky enough to even know it was possible. Technology has changed the rules.

Dave founded Bulletproof to make these breakthroughs – and the body and brain you deserve — easily available to you in your everyday life.

Today on The Empowering Neurologist, Dave reveals how he came to understand why we need to favor a diet that provides a special type of fat, ketones, to power the brain and regain energy and stamina. It’s a fascinating exploration of what one motivated individual has been able to accomplish when faced with adversity. Most importantly, this interview commemorates the launch of his new book, Bulletproof: The Cookbook, now available everywhere.


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  • Skattabrain

    Awesome, 2 of my favorite people on wellness and brain health!

    • Cindy Fowler

      Yes, I agree!

    • Karla Ely

      I agree as well…folks who disagree just have not had the opportunity to read the “white paper”

  • Larry B

    Bitterness in coffee caused by tannins – mycotoxin levels in coffee are very low – similar to levels in other foods to which we are naturally exposed. Maybe a sales pitch by a hypersensitive salesman ?

  • Pat Muccigrosso

    Made many of the dietary changes you discussed to help my diabetic hubby who is also a cancer survivor and has had 50+ hospitalizations in the last 14 years due to urinary infection. We both lost more than 50 pounds, each and are feeling pretty good but I want to go the last mile so I bought Asprey’s cookbook and some of his Bulletproof coffee! So very glad we are on the path to even greater health thanks to you Dr. Perlmutter and now, you Dave Asprey!

  • anhua33

    I’ve read and appreciated Dr. Perlmutter’s and Aprey’s books. I’m not sure where or how I devised this winning formula, but it works for me first thing in the morning: One teaspoonful of bitters in a cup of filtered water with a beaten raw egg yolk and the juice of 1/4 lemon, after which I walk for about an hour. At age 83, it’s the only exercise I really enjoy. I’d love to have coffee and chocolate, but since I’m hypoglycemic with multiple food tolerances they’re ruled out.

  • Jesse Sewell

    I wonder if Gary Taubes and Dave have made peace. Gary was incredibly hostile to Dave’s assertion that most coffee’s have harmful levels of mycotoxins in them. Personally, I think Gary was completely out of line. Toxins are not something to play with. Even if the level of toxins in most coffees is fairly low, we can all benefit tremendously from removing sources of toxins in our diet. Dave’s work is impressive and I think he has made a solid contribution to understanding the intricate and very subtle ways that we respond neurologically to foods we eat. I do agree that he blurs the line between good information and marketing hyperbole, but that is the case with virtually any health and wellness expert that sells instructional books, cookbooks, etc. Even my hero Dr David Perlmutter.

  • Keiso

    Folks, do a little research on the mycotoxins in coffee. Most coffees have low levels of mycotoxins, some even lower than the bulletproof coffee. The testing for mycotoxins is also not as cost-prohibitive as Asprey has recently claimed. Modern coffee processing has eliminated most of the mycotoxins in your coffee. Just do a little bit of research to find low mycotoxin coffee at an affordable price. Also, you are greater risk of mycotoxins if you drink decaf coffee, as caffeine is a mold inhibitor.
    On the positive side, I have had some success with a bulletproof-type coffee in the morning. A little coconut oil and grass-fed butter blended in a cup of coffee can curb your hunger until a later meal. I drink this at 430am and am usually good to go until my first break of the day at 10AM. It’s quick and dirty for me because I don’t feel like cooking at 4AM. Coffee, a couple eggs and half an avocado does the trick on my off days. Dr, Perlmutter’s diet in conjunction with this has been great for me.

    • Skattabrain

      I’ve been doing this daily for 3 years now but I use regular beans because I’ve never noticed a difference in his beans vs good quality organic coffee.

      That said… MCT Oil and grass fed butter in my coffee has been a game changer. I feel awesome the first half of my day and experience no desire to eat until early afternoon.

  • Chris Habgood

    It is confusing, quite a few raw vegans for 10-12 years are doing just fine.

  • Chris Habgood

    Dave says, he cut carbs, but not all carbs are the same.

  • Ri

    another book I need to pick up ! I cant keep up Dr Perlmutter!hehe

  • javdw

    coffee is a bitter food & – stimulates detox of the biliary system; bile moves the bowels – that’s why a morning cuppa triggers a BM for many people and why a ‘starbutts’ enema 🙂 seems to be so good for detox.
    Suzanne Sommers recent book ‘Tox-Sick’ includes excellent research on MOLD.
    Mr Asprey mentions histamine on pg16; would love to see him further research the body’s reaction to histamine because his ‘diet’ parallels the histamine intolerance/histamintosis diet.
    Likewise, Dave addresses mold in food contamination. The group SIGHI furthers the idea of bacteria contamination in foods.
    Histamine is reaction is so interesting – it is produced by inflammation & also causes inflammation.
    Foods contain histamine & can cause a histamine release;
    There are environment histamine triggers.
    The kicker is: histamine is a neurotransmitter! and thus does a number on brain chemistry!

    Am going to further investigate the parallels between the SIGHI histamine Intollerance diet & the bulletproof diet. Might be a really good way to further & individually fine tune.

    Thanks so much for sharing!

  • marlow655158

    Good advice from a Neurologist and i hope every one are be agree with him. I hope his experience will be so more helpful to keep us healthy and fit.

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