Milk or Cream in your coffee? ☕️ Dave Asprey and Dr. Gundry reveal how dairy can negate the benefits of polyphenols, suggesting better alternatives.
Dave Asprey and Dr. Gundry discuss how adding dairy, such as cream or milk, to coffee or tea can bind to polyphenols, reducing or eliminating their health benefits. They suggest alternatives like coconut milk (without carrageenan) to avoid this interaction.
Insights
👉 Dairy (cream or milk) binds to polyphenols in coffee and tea
👉 Casein, a milk protein, binds strongly to polyphenols and doesn’t release them
👉 This interaction can negate the health benefits of polyphenols
👉 Studies suggest that adding milk to tea may be linked to increased stomach cancer rates
👉 Coconut milk (without carrageenan) is a better alternative to lighten coffee
👉 Carrageenan, often found in coconut milk, may have negative effects on gut health
👉 Smart Italians drink macchiato with a tiny bit of foam instead of cappuccino or latte
👉 The binding affinity of polyphenols to proteins increased with the molecular size of polyphenols
👉 Polyphenol and casein interaction may affect the bioaccessibility of phenol compounds and bioactive peptides
Video and Message Credits:
Speaker: @daveyasprey
Video: @drstevengundry
Follow 👉 @PrismOfPerspectives for more empowering content like this! 💪🔥
NYA Thanks @shazzasadfitness!