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Find out How to Unlock More of Your Potential with Dave Asprey (the bulletproof executive)
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Yuri: Hey, guys, how’s it going? Yuri Elkaim here. I’ve got a very special treat for you today, because we have the man behind The Bulletproof Executive, Bulletproof Coffee, and a bunch of other awesome biohacking, body-hacking strategies and tools, Mr. Dave Asprey himself with me on the line.
In case you’re not familiar with who Dave Asprey is, I’m just, first of all, going to point you back to his Web site, which is BulletproofExec.com, and I think the Web site will do a much better job at giving him a really good background more than I can. Essentially, Dave, he specializes in figuring out how to hack the human body for it to perform better. He has a high-end coaching practice where he coaches high-end entrepreneurs and businesspeople to get more out of themselves.
He’s spent a quarter of a million dollars on himself in terms of figuring all sorts of cool brain-hacking type of tests. Maybe he’ll talk about this during the interview at some point. He’s gone from a hundred pounds overweight to a healthy weight doing all this cool, wicked stuff, different strategies…
Again, I asked him before this, I’m like, “How do I even introduce you? I’m not even sure.” But he’s an awesome guy, and the reason I wanted to bring him on to the episode today is because I think we’re all in the same game of improving our performance, whether you’re a stay-at-home mom, whether you’re a pro athlete, whether you’re somebody who just works nine-to-five and just wants to make it through the day.
I think we’re all in the same game of wanting to enjoy our day-to-day experience that much more. I think what Dave is doing and is going to hopefully share with us in this podcast to some degree will give you some really cool insight into that. Obviously, we’ll be talking about some recent health news as well, so without any further ado, welcome Dave.
Dave: Thanks a ton. I’m happy to be on the show, Yuri.
Yuri: Yeah, it’s going to be great. So, I was just mentioning to you earlier that I was just trying out—if anyone’s listening and has heard of bulletproof coffee, you’ve probably somehow, from somewhere heard of this.
I actually heard of bulletproof coffee before I knew Dave. This was, like, probably a year and a half ago. Everyone’s talking about bulletproof coffee and just add in some butter and coconut oil and all this stuff, and I was like, “Yeah, this is pretty cool.”
Some really awesome stuff you’re doing, and you were actually really nice enough to send me a package of your new bulletproof Upgraded coffee and I have to say, I don’t drink coffee that often, but when I do—I sound like the-most-interesting-man-in-the-world commercial here for a second—when I do drink coffee, it’s decaf.
He sent me a pack of decaf, and I just told him, “Dude, this is the best coffee I’ve had.” I don’t even know if there’s any kind of comparison I can make to that. Yeah, you’re doing a ton of awesome stuff with coffee. Maybe we can talk about that as we kind of go through this, but anyways, I’ll let you kind of take it. Is there anything else you want to add to the intro that I kind of skimmed over?
Dave: I think you hit it pretty well. Hacking your coffee, hacking your body, it all goes together.
Yuri: Yeah, and just, also, from a credibility perspective, guys, he’s been featured in pretty much every single news outlet, all the big media, Rolling Stone magazine, LA Times, Financial Times, the whole bit. Needless to say, Dave is pretty well-versed in this stuff.
You were mentioning earlier that there was something that came across your desk about TMAO in red meat that was just in the, was it New York Times you mentioned?
Dave: Yeah, New York Times and Forbes both had these short articles saying there’s an amazing new study, and it shows that red meat causes cancer. This is one of those things, like, it seems every six months, someone writes something like that.
This was, it got a ton press, but I dug in on it as a biohacker and was kind of dismayed when I went in. Given that this was a very high-profile thing and it is part of the ongoing red-meat scare, it might be useful for people hearing our conversation to get sort of the biohackers’ angle on the news stories and what the study actually said versus what the headlines said.
Dave: Does that work for you?
Dave: So, this article that came out basically said that red meat causes heart disease because of a chemical called TMAO, which is trimethylamine N-oxide for the four biochemist people who are probably listening to this. We’ll just call it TMAO. This goes up, which goes in your bloodstream, and it could increase the risk of heart disease.
The study itself, when you dig in, says that if you have disordered bacteria in your gut, then you can get TMAO, which can give you heart disease. It’s funny how the headline said this is a red-meat thing, but it got much deeper than that.
The logic in this study said something like red meat has an amino acid called L-carnitine, and if you’re a biohacker, you’d probably know L-carnitine is good for muscles, good for brain function in the acetylated form, and, basically, acetyl L-carnitine is one of the oldest, smart nutrients known for brain function.
Anyway, this is present in red meat—which is one of the reasons red meat’s good for you, by the way—gut bacteria only found in people who eat red meat use carnitine as part of their fuel and when they do that, they make TMAO and then we kind ofsorta think but we don’t have evidence that TMAO helps cholesterol get into artery walls, therefore, TMAO is the problem.
One of the things in the study they did is, they measured industrial meat. This is typical red meat in the U.S., which is where the study was done, and we have these things called CAFO, concentrated animal feeding operations, where the animals are fed antibiotics, things that change gut bacteria, and these antibiotics change the quality of the meat.
When you eat meat from an [antibiotic]-treated cow, you change your gut bacteria. The researchers also didn’t measure the presence of antibiotic residue in the met, yet they’re looking at gut flora. What they’ve done is they’ve introduced this huge variable but not looked at it and then made that part of the conclusion of the study.
They also basically used barbecuing techniques, which are known to create nitrosamines, which are well-known from barbecuing. We’ve all heard barbecuing red meat increases cancer risk. Well, that’s funny; they’re blaming red meat even though they burned the red meat, which is another variable that they didn’t measure or control for.
And they also, the study said, oh, by the way, TMAO is formed from lots of things, including vegetables, because celery’s full of nitrite, and choline, which comes from soy or from egg yolks even. They’re somehow saying red meat’s the culprit even though most foods make this in the gut depending on what’s in your gut that’s growing there.
And the final part is they used an assumption about the cause of heart disease based on TMAO and the arteries without any evidence. So, we have, basically, an interesting scientific exploration in this study that had some very obvious holes, but the headlines all said “Red Meat Causes Cancer.”
This problem about where did meat come from is something that I don’t, as a biohacker, particularly enjoy the fact that when I go to a restaurant, I don’t order the red meat even though I think red meat’s really good for you. The reason I don’t do that is, almost all red meat, unless you’re buying it at a grass-fed restaurant or you’re cooking it at home, is made from animals that were incredibly poorly fed and incredibly poorly treated.
And I feel different. My brain works differently when I eat poor-quality meat versus good-quality meat. When a study says red meat does something, the answer is: Red meat from what cows, fed what, preserved how, and cooked how? And when you follow that entire chain, the system of getting meat into your body, you start thinking about a study that says red meat does something as a very different thing than just one isolated incident. The red meat on your plate came from somewhere, and that variable is a bigger thing than most people imagine.
Yuri: Yeah, and I think, even above and beyond the TMAO issue, I think the bigger issue is how they’re conducting these research studies. I was just putting together some information on multivitamins the other day, and going through a lot of the research, the quality of what they’re subjecting people to is very suspicious.
In this case, obviously, I don’t know of any studies that are feeding their subjects grass-fed meat. I think the results would be very different. With multivitamins, for instance, there was a big Physicians Health study that looked at 14,000 male doctors, and they found that multivitamins little if at all reduced their mortality from cancer.
The study was funded by Pfizer and the multivitamins that they were using were Centrum, which is produced by Pfizer and Centrum is one of the worst-quality multivitamins on the market. Obviously, if they used a whole-food multivitamin, it may have been different.
But what you’re talking about here, it really, even above and beyond the issue of the meat or the TMAO and heart disease, it brings up this whole notion of…so much of the science now is just so suspicious. I don’t know if it has the same objectivity or even the same pull as it used to. What do you think about that?
Dave: There’s a lot of mixing of industry and science, and there are very well-done analyses out there that show 75 percent of studies funded by a company end up showing that the company’s products work, so, hmmm…it’s hard to say. I think that the counterpoint on that, the study I’m thinking of also showed that when you removed those that are funded by companies—it was roughly, like fifty-fifty.
There’s a clear bias that happens, and what bothers me here on a study of something like Centrum, which is actually, in some hospitals they call Centrum bedpan bullets because it doesn’t even digest; it comes out the other end. To say, therefore, multivitamins don’t work, it’s sort of like saying I took aspirin for my heart-attack risk and I still got a heart attack; therefore, drugs don’t work. Each multivitamin is different and I formulate some very high-end supplements for my Upgraded Self line.
I’m on the phone with biochemists and working on novel forms of things, and I tell you, it is not the same as this vitamin that you bought at Walgreens or somewhere. It’s the same as this other vitamin that was, like you said, made from whole foods or that has a novel delivery mechanism.
When I started my path of biohacking about fifteen years ago, I was three hundred pounds, and, yeah, I took a cheap multi because I’m like, “Well, it seems like a good idea,” but as I got more involved in the antiaging field—and it turns out now I’m the chairman of the Silicon Valley Health Institute, an antiaging group that’s been around for twenty years, having public talks about this stuff.
I realize that the quality of your supplement is just as important as the quality of your food, and I eventually got to the point where I started making my own stuff, because I couldn’t buy some of the things that I wanted to get. I couldn’t get the level of purity or quality, and when I took the cheap stuff, it didn’t work. My brain wasn’t as sharp as it should be, and given all the neuro feedback I think I’ve done, I tend to be a pretty good guinea pig there because I can feel a slight decline in cognitive performance, and I can trace it back to something in my environment or in my supplements or in my food.
Yuri: Yeah, that’s pretty, that’s one way of doing it, just restructuring the whole industry and taking it into your own hands, which is awesome. And just in case you guys are interested in some of the stuff Dave’s talking about, you can check it out at UpgradedSelf.com. And check out a lot of the cool stuff that he’s putting out, which is obviously top-quality.
When you see this kind of news come up in The New York Times or other big media outlets, what kind of advice do you give to the everyday person? What is the kind of average person supposed to do when they see this kind of stuff? What kind of advice would you give to them?
Dave: Don’t take nutrition advice from large magazines or large newspapers because they’re looking for sensationalist headlines, and it’s not that hard to go back and read at least a good summary of the research.
And what I’ve found in the course of beginning this whole thing was that I could eventually figure out which voices I trusted. There are functional antiaging medicine physicians where I could call one of these guys and say, “What do you think?” and they tell me. And after a while you find that there are some people who write things that are generally trustworthy and there are others who sort of like propagate the latest.
What I recommend people do is be conscious of your information sources, just like you should be conscious of the sources of your meat or your vegetables. An excess of information that’s low-quality is just like eating junk food. You could have junk light in your office with fluorescent lights, you could have junk food in your diet, and you could have junk information.
So, pay attention to where the info comes from, and as a good a news source as The New York Times or Forbes may be, as a source of nutrition or lifestyle information, neither one really is going to do it, because they’re not looking at that as their goal. Their goal is leadership, whereas when you look at someone who has a certain scientific perspective that you agree with that seems to work for you, then look at what they have to say about your nutrition and health, and you’ll find it’s very different than what the mainstream media tells you about it.
Yuri: Yeah, absolutely. I often tell my clients, “Don’t eat anything that’s advertised on TV.” And then you can also tie that to magazines or a lot of other stuff as well. Unfortunately, if you’re watching Jeopardy! for instance, one of the most common ads will be for Centrum multivitamin. That’s not going to happen.
I just totally lost my train of thought for a moment. With respect to—and you know, obviously having been published and featured in all of these different sources of media, you know how it works. They’re always looking for a new angle, new content to fill space; they’re always looking for the latest little hook.
And even, this is something that I found with Dr. Oz, I think initially him being on TV, having his own show was great in terms of getting this kind of alternative health message out there, but what I’ve found as of late is that he’s on five days a week for an hour at a time, and that’s a lot of content they need to fill, so now they’re just bringing in whatever they can to fill the space. I’ve found that perhaps the quality or the integrity of the message has been diminished, and perhaps it’s misleading a lot of people.
Dave: You know what? I wouldn’t pick on Dr. Oz. He’s done an awful lot to get an enormous number of people to pay attention to this.
All media people, including you and me—you’re working on a book, I have my podcast and my blog and all that. The other day I realized, half a million people a month are reading my blog. I am the media, which is kind of astonishing to be perfectly honest because that wasn’t really where I set out to go there.
So, people will also say the same thing about you and me. “They started selling books. They’re sellouts,” and things like that. I wouldn’t go that far with Dr. Oz. I think his heart’s in the right place; he’s working on getting new info out there.
It’s incredibly difficult to do great due diligence on five new technologies a week. He must have a really big research team, because I know the amount of research that it took me to write the article I just wrote about red meat and heart disease and TMAO, and if I had to do one of those every day, I think my eyes would cross and I’d fall over.
I’m sure that’s a part of the Dr. Oz life. “How do I balance the science I want to do with the need of keeping this entertaining for people?” It’s gotta be an amazing challenge.
Yuri: Yeah, absolutely. And I think he has done a great job, and I think we’re better off for having him on TV because he is really bringing a good message, but it’s interesting to see… Obviously, for the most part I think most of the stuff they have on there is great, but it’s interesting to see sometimes, it’s interesting to kind of take a step back and look at from a marketing perspective how they do things, which is always interesting, obviously being an entrepreneur and a marketer myself.
But nonetheless, he obviously does a lot of good. Let’s shift gears for a little bit.
Let’s talk about some of the stuff that you do with bulletproofing your body, hacking your body. What are three ways that the everyday person who is health interested can take advantage of some cool, little tricks or tactics that you’ve learned over the last couple years to enhance their brain function or how they get through their days?
Dave: The top recommendation here is bulletproof coffee, and before you roll your eyes and go, “Oh my God, this guy is trying to shill his own stuff,” it’s a recipe I’m talking about here. What it is is, you need coffee beans that don’t have mold toxins in them, low microtoxin coffee.
I have bulletproof-processed coffee; that is something that I sell. I also, on the Web site, tell people how to find coffee that’s probably, kind of low in toxins, because if you drink the average coffee you buy at a corner coffee shop, those beans contain detectable levels of microtoxins that will affect your mood levels throughout the day.
You drink coffee, then you crash; you drink coffee, then you crash. If you get mold-free coffee, you drink coffee and then you land and you feel like yourself again but you don’t crash. So, you need good-quality coffee like that. I recommend my Upgraded coffee.
You need grass-fed butter. Again, where it comes from is what makes the key for your performance. Kerrygold Irish butter works and there’re various organic brands you can find of grass-fed butter.
And then something called medium-chain triglyceride oil. I have that on Upgraded Self; I manufacture one. This is an extract of coconut that’s six times stronger than coconut oil. It provides a direct source of energy different from carbohydrates and different from normal long-chain fats. It has no flavor and is liquid at room temperature.
What you do is take your brewed coffee, toss in some grass-fed butter, toss in some MCT oil, and you blend it. Blending is actually important for the way it works. If you try this in the morning for breakfast—and you don’t need any carbs and probably not even any protein—you’re going to feel this huge burst of energy. You will have a complete lack of hunger for about six hours.
When I say “lack of hunger,” someone can set a bagel in front of you at 10 a.m., when you normally crash, and you look at the bagel with zero desire in your heart. You just don’t care because you don’t want to eat because you’re full and because your body got what it needed. Your brain is focusing like you’ve never really focused before, because butter and other compounds in that drink affect inflammation in the brain.
This is a carefully designed biohacker recipe to make coffee that totally, totally changes your day. And there’re hundreds of thousands of people who do this on a regular basis.
Yuri: So, for the individual, for instance, like me, I don’t drink caffeine. Obviously, I’ve had your decaf coffee, which is awesome, so the quality in and of itself is awesome.
Again, I’m not personally endorsing coffee consumption—I’ll just be fully outright—but I think if you’re going to drink coffee, you might as well do it properly and drink the right beans and what’s obviously the right formulation. And if you’re a coffee drinker, try this out because the flavor alone is worth trying it for. And, obviously, if you enjoy these kinds of cognitive benefits, that’s an added plus.
Let’s say somebody comes to you and says, “I don’t drink caffeine and I don’t drink coffee,” what’s something else that they could do?
Dave: Well then, decaf is a good way to go. And if you do a search on Google of coffee and heart disease or coffee and cancer, coffee and diabetes, you’ll find amazing studies out there.
I’ve learned to look at my daily single cup of coffee in the morning as something that I do that’s like an herbal preparation. I even create my coffee brewing process like an herbal tincture because I get benefits from it.
It’s not a bad thing in order to have a cup of coffee on a daily basis. In fact, my beans are much lower in caffeine than typical coffee, even though you’re getting a really big boost from them. And that lowering caffeine happens because when a coffee plant is less stressed, it makes less caffeine. Caffeine is one of the ways the plant protects itself from insects and from molds and things like that.
It’s a fascinating process how it all comes together and how what goes in to your cup, really what matters most is what happened before the coffee was roasted. Then you want to have a good-quality roast and all that. It’s kind of funny.
But let’s say that you just flat out aren’t going to do it. Maybe you have a caffeine-metabolizing genome that tells you not to do that. Then you can do it with tea. It doesn’t taste as well as does with coffee, but green tea or white tea—not black tea—would be the way to go.
Lately, I’ve been doing something, which is a recipe that’s going up on the blog soon, it’s this form of vanilla. Vanilla is another big problem for mold because it’s a bean that dries, so, during the drying the process, it usually molds. I have a low-microtoxin processed vanilla. It’s just a straight vanilla powder.
I take a whole teaspoon of vanilla powder, which is quite a lot. I throw it in a blender with hot water, butter, and MCT oil, and I blend that, sometimes with some sweetener. Oh my God, that is a delicious drink. It’s creamy and foamy, like you would expect a latte to be. It’s got amazing vanilla overtones and just a hint of sweetness from xylitol usually.
In fact, I had that this morning in stead of my normal cup of bulletproof coffee. That’s a recipe I’ve just been perfecting in the last few weeks for people who want zero caffeine.
And vanilla itself started out as an herb before it was a spice. It was actually used for alertness and as an aphrodisiac, believe it or not. It’s kind of cool history that I wrote about a while back.
Yuri: Yeah, totally. I’m a big fan of green smoothies and green juices. I remember seeing on your site you were talking about this kale shake. Can you describe that, because it’s kind of, you’re talking about, obviously, the goitrogenic and the oxalic acid properties of kale and leafy greens and then how to kind of circumvent that to really maximally benefit from the kale. Just kind ofdescribe that, that shake that you were mentioning.
Dave: Yeah, it’s kind of funny. Kale has become this new super food, but when we start looking at everything as a system, what you find is that the kale itself, there’s different varieties of kale with very different biological effects. Like the curly kale, with lots of little curly, lacy leaves has a lot more oxalic acid than dinosaur kale, which has the longer, flatter leaves and is a little bit bumpy, like you would imagine a dinosaur’s skin would be.
One of the first things to do is, if you’re going to be eating your kale particularly raw, you really owe it to yourself to find dinosaur kale, not the curly kale. And you can cut your levels of oxalic acid quite substantially that way. You go through and you find the right stuff, and then if you eat raw or if you juice your kale raw, you’re getting a lot of oxalic acid.
People don’t really think about oxalic acid much, but it’s a major component of these crystals that form in the body, kind of like ones from gout, which is uric acid. But when you get oxalic acid, free oxalic acid from the diet in the body, it goes in and it binds with calcium where it finds calcium, and then it forms tiny, little crystals that cause muscle weakness and pain. There’s even a group of people looking at it in connection with autism.
One of the more alarming conditions that oxalic acid contributes to is one called vulvodynia. This is a cause of painful sex in women, and what researchers believe is happening there is that tiny oxalic acid crystals form in the vagina, and when that happens it burns and it hurts.
This is pretty terrible if you’re doing a kale shake or kale smoothie and, over time, you build up high levels of oxalic acid in the body. It’s going to cause systemic problems. I blogged about the whole list of problems there.
So, what do you do about it? Well, number one: Don’t eat your kale raw. Historically, we’ve never eaten kale raw because of this problem.
What you do to make it useful as a food group for humans and safe for long-term consumption is you boil it or at least steam it and drain the liquid, just pour it out. People say, “Oh no, I might lose some vitamins.”
Yeah, you’ll lose a few vitamins; you’ll also lose about two-thirds of the oxalic acid in it, which is really important. You won’t lose that many vitamins because a lot of the vitamins stay in the kale.
From there, you take your kale that you cooked and toss it in a blender is the recipe I’m talking about, and add some butter, which makes the vitamins in it much more available. Add some MCT oil if you want that extra energy boost—that’s how I do it. And then you blend it.
And when you do that, add a little bit of calcium and magnesium to it. I know this sounds like “Are you serious? I just wanted to eat my kale,” but here’s the thing. It’s not that hard to toss a little bit of calcium in with the blender. The oxalic acid that’s left in that kale will bind to the calcium in the blender, and then you won’t absorb it because it’ll be already bound and you’ll excrete it when you eat it.
If, however, you take that stuff without calcium and you eat it, it’ll enter your system and it’ll have to bind to calcium somewhere else and you can have this problem. So, if you do it the way I’m talking about, you’ll get a delicious kale hot soup that, honestly, tastes better than your green kale smoothie. You get the vitamins that are highly absorbable because they have fat, and you get zero effect of oxalic acid in your body.
This is a long-term way of reducing toxins in food but still getting all the nutrients, and it tastes really good. That’s an example of the system of food and how it affects the body.
Yuri: That’s actually a really cool strategy in terms of putting the calcium/magnesium into the blender. You’re benefiting from the fact that it impairs absorption, which is, in this case, what we’d want, which is actually really cool. That’s a really cool recommendation.
Dave: I call it calcium loading.
Yuri: Calcium loading, yeah.
Dave: And it’s important, even if you’re going to do it raw, which I honestly don’t recommend on a regular basis for any of the cruciferous vegetables, knowing what they do to your thyroid, you should add a little bit of calcium carbonate and magnesium oxide to it. Those are the cheapest, most available forms of calcium and magnesium.
They’re also the least available for use in the human body. They’re not great supplements, but they’re good at reacting with oxalic acid in your food.
Yuri: Yeah, that’s a very cool recommendation. I guarantee not a lot of people have thought of that, including myself, until you mentioned it. That’s definitely something I will add into my smoothies. Very cool.
All right, so just before we finish off, is there anything else you want to leave our listeners with, another cool tip? Maybe outside of the nutrition space, maybe something brain-hacking wise that you’ve discovered in your journeys.
Dave: Here’s another one. I do a lot of work with hedge fund traders and CEO types who are really, really just high performance but also high stress, and almost all of them have a hard time going to sleep at night. It’s a known thing.
One of my big areas of focus is sleep quality. I went on less than five hours of sleep per night for two years straight as part of an experiment, and I can totally perform well on that. In fact, some of my bio markers even improved.
So, number one recommendation that I make for improving sleep is: sleep dark. This means that, particularly if you live in the city, hang a heavy blanket over your window or invest in some really nice blackout shades or curtains, and “blackout” means just that. When they’re closed you cannot tell if it’s day or night outside.
And then go to your room and systematically put black tape over every LED, especially the blue and green ones, because even a little bit of green LED from that smoke detector changes your melatonin secretion. People who have a hard time sleeping do this, and all of a sudden, they sleep the whole night through. It’s amazing what a little bit of light does.
Even wearing a sleep mask doesn’t necessarily fix the problem because your skin is sensitive to light, and we’ve got a neat study out there that shows when people get light on their skin, it changes their sleep pattern. You need to be in the dark. Make it happen and you will sleep much better.
Yuri: Awesome. Yeah, that’s a great suggestion as well, because we can all use better sleep. It’s not necessarily about the length of the sleep; it’s about the quality of the sleep. You went five hours a night for two years?
Dave: Sometimes I was only doing two hours a night, yeah. During that time, I also ate four thousand calories a day, and I stopped exercising and lost weight. That was a pretty amazing little…
I thought I would do it for two months. I was trying to gain two pounds and say, “Look, I should’ve gained twenty pounds, according to the math. Calories are a scam,” but I did not expect that in two years, I would grow a six-pack and basically get more muscular and lean and have this huge, amazing amount of energy, but that’s what happened.
Yeah, it was reduced, much-reduced sleep, as well as an increased caloric consumption of very high fat, very high-quality calories.
Yuri: That’s awesome.
Dave: I should have weight 616 pounds at the end of that experiment. I didn’t, so oops.
Yuri: Well, that’s what’s cool about the stuff you’re doing is that it’s very, in a lot of cases, opposite to commonly held beliefs about what is possible and what is healthy. You’re kind of opening up the discussion now, saying, “This actually could be better for you,” which I believe is what science should be doing in terms of all these scientific studies is not telling us that sugar is going to cause diabetes, because we all know that, but actually doing these kinds of experiments, which I think are pretty awesome.
For all of our listeners, if you want to follow more of Dave’s shenanigans and awesomeness, then check out his blog again. It’s at BulletproofExec.com. There’s a ton of awesome information out there.
He does a lot of research on everything he puts out. You can learn a lot more about him and what he’s up to at the blog. Dave, thank you so much for joining us today. Is there anything else you want to finish off with before we end?
Dave: Yeah, one quick plug if you don’t mind.
Dave: If you are interested in having a healthy pregnancy or fertility, check out BetterBabyBook.com, which is a book that my wife and I just wrote and published in January about what you can do then using these kinds of techniques.
Yuri: Nice. BetterBabyBook.com.
Dave: Yep. Thanks, Yuri. Have an awesome day.
Yuri: Yeah, thank you, Dave, and thanks to all of our listeners. We’ll see you guys in the next episode.
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