Rhonda Patrick

I mean, obviously, like maybe some people do, but I don't, there's not like an overall thing.

It's not like a thing.

And then another question about dairy.

So the question is regarding the dampening of

dampening effect of dairy, if my goal is general long-term health, is there still a benefit to avoiding dairy in order to maximize immediate absorption of polyphenols?

Would it in fact be better to add dairy and slow the absorption rate?

So what this question is hinting at is the fact that

Coffee, when you add dairy to your coffee, the bioavailability of the polyphenols is dramatically slowed.

In fact, there was a crossover study that gave people 609 milligrams of chlorogenic acids.

Those are the major polyphenols found in coffee, plus whole milk.

And they found that basically...

The metabolites that are the polyphenol metabolites, they fell from 68 to 40.

And it was about 40% relative drop in the first day of recovery.

So essentially, you're not going to get all those polyphenols out.

popping like immediately, but eventually they catch up.

So over long-term health, it's fine.

But if you're wanting that immediate polyphenol boost to your brain, then you probably should not add dairy.

You should do something like MCT powder or, you know, some kind of plant milk, like almond milk, for example.

And if you like to have your coffee with cream, don't use dairy.

And then there was another related question about protein doing something similar to