Dr. Will Bulsiewicz

The issues that exist are like there's issues around non-organic dairy, which where they could be pumped up with hormones. They may even be pumped up with antibiotics. Yeah. That's the issue with non-organic. And when you get into organic, they're not going to be administering the hormones or the antibiotics, but the cow still produces hormones.

The issues that exist are like there's issues around non-organic dairy, which where they could be pumped up with hormones. They may even be pumped up with antibiotics. Yeah. That's the issue with non-organic. And when you get into organic, they're not going to be administering the hormones or the antibiotics, but the cow still produces hormones.

So that still is being transferred as a part of that product. That's the pushback that exists. But among animal products, I would put fermented dairy products up towards the top. To me, fish, shellfish, eggs, and fermented dairy are up at the top from my perspective. And

So that still is being transferred as a part of that product. That's the pushback that exists. But among animal products, I would put fermented dairy products up towards the top. To me, fish, shellfish, eggs, and fermented dairy are up at the top from my perspective. And

So that still is being transferred as a part of that product. That's the pushback that exists. But among animal products, I would put fermented dairy products up towards the top. To me, fish, shellfish, eggs, and fermented dairy are up at the top from my perspective. And

So, and if you were to take that, that Greek yogurt that you just mentioned, like to me, that can become the vehicle for plant-based diversity, which makes me very happy for people who are trying to accomplish that, where you could put a whole bunch of different berries.

So, and if you were to take that, that Greek yogurt that you just mentioned, like to me, that can become the vehicle for plant-based diversity, which makes me very happy for people who are trying to accomplish that, where you could put a whole bunch of different berries.

So, and if you were to take that, that Greek yogurt that you just mentioned, like to me, that can become the vehicle for plant-based diversity, which makes me very happy for people who are trying to accomplish that, where you could put a whole bunch of different berries.

Hemp seeds, right? You could put, um, whatever nuts you like. Like I really dig walnuts. Uh. But whatever nuts, you throw some hemp seeds, you throw some cinnamon on there, that's an extra plant. You get a mix of berries. So yes, blueberries, but raspberries and strawberries and blackberries. Okay, that's four. Like that to me becomes the vehicle to accomplish this.

Hemp seeds, right? You could put, um, whatever nuts you like. Like I really dig walnuts. Uh. But whatever nuts, you throw some hemp seeds, you throw some cinnamon on there, that's an extra plant. You get a mix of berries. So yes, blueberries, but raspberries and strawberries and blackberries. Okay, that's four. Like that to me becomes the vehicle to accomplish this.

Hemp seeds, right? You could put, um, whatever nuts you like. Like I really dig walnuts. Uh. But whatever nuts, you throw some hemp seeds, you throw some cinnamon on there, that's an extra plant. You get a mix of berries. So yes, blueberries, but raspberries and strawberries and blackberries. Okay, that's four. Like that to me becomes the vehicle to accomplish this.

That thing that started off as just yogurt could end up with seven or eight different plants easily.

That thing that started off as just yogurt could end up with seven or eight different plants easily.

That thing that started off as just yogurt could end up with seven or eight different plants easily.

We don't have clear data on intermediate amounts of fermented food intake. So what that means is that like, let's start by acknowledging that the vast majority of Americans, their fermented food consumption as we sit here right now is zero. Or if it's any, it's probably yogurt. And that's it.

We don't have clear data on intermediate amounts of fermented food intake. So what that means is that like, let's start by acknowledging that the vast majority of Americans, their fermented food consumption as we sit here right now is zero. Or if it's any, it's probably yogurt. And that's it.

We don't have clear data on intermediate amounts of fermented food intake. So what that means is that like, let's start by acknowledging that the vast majority of Americans, their fermented food consumption as we sit here right now is zero. Or if it's any, it's probably yogurt. And that's it.

What we do have is a study out of Stanford University, and the Sonnenbergs had people really crank up their fermented food intake.

What we do have is a study out of Stanford University, and the Sonnenbergs had people really crank up their fermented food intake.

What we do have is a study out of Stanford University, and the Sonnenbergs had people really crank up their fermented food intake.