So I’m working with Dave Asprey over at The Bulletproof Executive . I do not know Dave, but after listening to every podcast in his backlog over the 10,000 miles I covered on tour in the last 6 months, I FEEL like I know him (which is awkward). After unabashedly stalking him for a good long while, I totally feel like I’m part of the club now. Did you see the last post? I’m wearing the T-shirt, like a total club member! Bonafide, my friends.
What a sweet logo, btw. AND it’s orange, which matches my hair, so double win.
So here’s the deal about the coffee. Most coffee, and other dried goods (seeds, nuts, fruits, grains. There is SO much wrong with you, grains. More on that later.) usually end up in big ol’ piles at some point after they’re harvested. This makes a lot of sense if you’re a farmer/coffee company without a lot of space. The problem with big ol’ piles of things that used to be alive is that the middle of the pile tends to be dark, warm, and moist. It’s the perfect place for mold, which grows and eats and makes things. Products of digestion. Metabolites. Mycotoxins. Mold poop. Friends, mold poop is not good for you. In fact, you could make the assertion that NO poop is good for you. Try to not eat poop.
These coffee beans look delicious, but maybe you are not alone in thinking so.
This is not to say that there is mold, and thereby mold poop, in all coffee. Roasting kills the mold, but NOT the mycotoxins. Mycotoxins create all kinds of problems in humans , but they’re so widespread that they aren’t generally identified by doctors. For most of us humans, sub-optimal function is definitely normal. Dave tests his coffee and ensures that it doesn’t have the poops.
One more thing about the coffee. It is DELICIOUS. You know that bitter taste you get from some coffee beans? The coffee that you keep adding cream and sugar to, but no amount can drown out the burnt, sour, bile flavor that sticks to your soft palate like gunky engine oil and wafts into your sinuses where it festers sip after agonizing sip you keep taking in feeble attempt to wash the putrescence away?
Dave’s coffee is not like that. Dave’s coffee is fresh, but not too acidic; light, but caramely at the same time. It dances over your tongue and plays a different symphony of flavors as the aroma floats to your nose before every sip. After each mouthful, there is a memory of coffee beans being freshly ground and a sweetness that lingers in the back of your throat and the next mouthful is simply lovely.
Click. Go try.
It is EVEN BETTER if you put fat in it, but more on that later. Have you tried Upgraded Coffee Beans or Bulletproof coffee? Were you as surprised with it as I was? If you usually put sugar in your coffee, do you find that you add less?
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