An Interview with David Asprey, pt. 1 – “Bulletproof Coffee: Revisiting Fat and Health” – #166

Dave Asprey BPE Headshot-sm

This episode is with an interview with David Asprey, part 1, titled “Bulletproof Coffee: Revisiting Fat and Health” and is being released on Sunday, May 26, 2013. This interview with Burt and Tom was recorded on Wednesday, May 20, 2013.

Dave uses a combination of nutrition, nervous system training, and anti-aging technologies to improve the performance of the human body and mind.
Dave Asprey is a Silicon Valley investor, biohacker, and entrepreneur who spent 15 years and $250,000 to hack his own biology. He upgraded his brain by more than 20 IQ points, lowered his biological age, and lost 100 lbs without using calories or exercise.
The Financial Times calls him a "bio-hacker who takes self-quantification to the extreme of self-experimentation."
His writing has been published by the New York Times and Fortune, and he's presented at Wharton, the University of California, and Singularity University.
Dave has been covered on video on CNN, ABC News, Nightline, Forbes, and MSNBC. In print, he's been featured in Men's Health, Forbes, Fast Company, the Los Angeles Times, and Vogue.
Dave's Bulletproof Executive blog was born out of a fifteen-year single-minded crusade to upgrade the human being using every available technology. It distills the knowledge of more than 120 world-class MDs, biochemists, Olympic nutritionists, meditation experts, and more than $250,000 spent on personal self-experiments.
From private brain EEG facilities hidden in a Canadian forest to remote monasteries in Tibet, from Silicon Valley to the Andes, high tech entrepreneur Dave Asprey used hacking techniques and tried everything himself, obsessively focused on discovering:
What are the simplest things you can do to be better at everything?
Knowing this leads to being bulletproof, the state of high performance where you take control of and improve your biochemistry, your body, and your mind so they work in unison, helping you execute at levels far beyond what you'd expect, without burning out, getting sick, or just acting like a stressed-out jerk. It used to take a lifetime to radically rewire the human body and mind this way. Technology has changed the rules.

Your orders from this link help to support Gnostic Media:

Bullet Proof Coffee Recipe:

Bulletproof Coffee Recipe

  • Start with 4-500 ml (2 mugs) of black coffee brewed with my mold-free Upgraded Coffee beans. (Why this is important)
  • Add 2 Tbs (or more, up to 80 grams, about 2/3 of a standard stick of butter) of Kerry Gold or other UNSALTED grass-fed butter
  • Add 30 grams of MCT oil for max energy, weight loss and brain function (this is 6 times stronger than coconut oil, your next best choice)
  • Blend with a pre-heated hand blender, Magic Bullet, or (best) counter top blender until there is a creamy head of foam. (It doesn’t work well if you mix it with a spoon)

It’s really fast and easy to prepare. Realize salted coffee is a crime. Do not do this with salted butter. Bleah.

Kerrygold butter or another grass-fed brand of butter really matters because corn or soy-fed cows don’t make butter with the same fats. Those butters don’t blend well, don’t taste good, and don’t make you feel Bulletproof.

Grass-fed butter is much healthier than other butter. It doesn’t make cholesterol levels worse, it optimizes them! Starting your day with grass-fed butter will give you lots of energy and it will give your body healthy fats that it will use to make cell walls and hormones.

If you’re like most of my friends who try this, your body is so starved for healthy fats that you feel like you can’t get enough. It will take your body a week or two to fully turn on its fat digestion systems when you switch to a high healthy fat breakfast of Bulletproof coffee. If at first it is a little too rich, try using less butter at first and build up to the amount you like. Taking a betaine HCl or digestive enzyme supplement with your coffee will also help your body digest the butter.

Try this just once, with only 2 Tbs of butter, and have nothing else for breakfast. You will experience one of the best mornings of your life, with boundless energy and focus. It’s amazing.

After one drink of Bulletproof coffee, you’ll never be tempted to eat fat-free, insulin-raising, fat-storing toast and oatmeal breakfasts again!

P.S. If you benefit from this post, I’d really appreciate it if you tried my Upgraded Coffee beans. I created them for maximum mental performance and health, and they work, costing $2 more than Starbucks normal beans, and less than their “Reserve” coffee. The proceeds support the research that gets published on this site, and your brain really will notice the difference. Thank you.

P.S.S. Thanks for linking here if you write about Bulletproof Coffee! Bulletproof is a registered trademark for my small company. If you want to use it, just ask!

  42 comments for “An Interview with David Asprey, pt. 1 – “Bulletproof Coffee: Revisiting Fat and Health” – #166

  1. Tor Bakken
    May 27, 2013 at 8:54 am

    “He upgraded his brain by more than 20 IQ points”

    ….I`d love to see proof of that.

    • Jan Irvin
      May 27, 2013 at 10:10 am

      Actually, just studying logic and removing the fallacies from our heads, quadrivium is good too, you’ll be able to increase it a bit, as would repeated testing until you get it right. 🙂 I know someone who took the test over and over and went from about 110 to 170 – just from repetition… but the IQ tests aren’t very accurate in the first place.

    • Rob O'Connor
      May 29, 2013 at 7:26 am

      Hi, just thought I would suggest an answer your way. I have been following the Bulletproof exec for awhile and he would answer your question on IQ that he has cycled through as many IQ tests as possible remove the error of repetition and familiarity, no they are not perfect science but you would agree it is best to use the whatever measuring sticks available that we have at this point in time. cheers

  2. Thomas Dean Nordlum
    May 27, 2013 at 10:55 am

    Regarding grass fed butter, for people in Canada, et surtout mes confrères Québécois, there is one brand from Estrie, Beurrie du patrimoine, that I find to be really high quality. They only sell it in 200 g tubs for 5.25$ a pop (supposedly because it will go bad . . .have to check on that) but I find it to be very good. I e-mailed them and they told me that their cows eat grass and hay thoughout the year.

    If I heard right, that butter from Ireland you were talking about, how do you order something that could melt on the way and then how do you store it. In the freezer ? I don’t think I would order a food product from so far away on a regular basis. I am part of a raw milk group and the only beef I have with that is that the cows are Holsteins, but they eat hay and grass and I think the milk is good. I may go off it next year and stick with good raw cheese. I tried making butter a few times, which works, but it’s really expensive to buy the cream (30$ for 2 liters) and that along with the work, it wasn’t worth it for me.

    People should consider eating duck and turkey eggs too.

    I finished Wheat Belly recently and, while he recommends things I wouldn’t touch, like flax (because of phyto-estrogens and xenoestrogens) and things that go against what you’re talking about here, I can see that he is addressing a wider audience in that book and the big message is : loose the wheat. On peut peaufiner plus tard… I tend to make porridges out of sarasin.

    • Andrew
      May 30, 2013 at 12:36 am

      Kerrygold butter (and cheese) are a pretty massive brand. They ship all over (USA, at least). I doubt any particular person is importing it. I can go to any store of a certain size near me and get Kerrygold products. The funny thing is, Kerrygold is pretty “bog standard”, as they say in Ireland, nothing special.

      Ultimately, I think the point is to get grass-fed and non hormone/anti-biotic treated cows. Regardless of the ‘brand’. Though I can’t speak for David Asprey.

      • Thomas Dean Nordlum
        May 30, 2013 at 6:22 am

        yeah, i noticed that upon further research, and I called my sister who lives in Minnesota and she told me it was all over and not expensive (compared to the high quality, GMO-free, grass-fed, and EXPENSIVE Québécois butter I usually buy, (however, I don’t want to give the impression that these sorts of products are more available here, they’re not, you have to search for and wide)). I haven’t made yet the bullet proof coffee, but frankly, I don’t understand why I wouldn’t get the same benefits from the butter from using on les têtes de violons or asparagus.

        It seems the good thing Kerrygold has going for it is the grass fed aspect, but who knows what else is in it. They show Holstein cows on their label, which is fine, but I think it’s preferable to have a cow à l’ancienne, like Jersey, because of casin and some other reason that escapes me at the moment. But, the raw milk I have been able to find are from grass-fed Holsteins so I guess there are always compromises.

        • Andrew
          May 30, 2013 at 11:02 pm

          Well, since Kerrygold is from Ireland, it stands to reason that it is also GMO free (no GMOs in the EU, as far as I know). However, your post got me thinking. Since Kerrygold is so large, perhaps they have a sort of ‘franchise’ system where farms in the U.S./N. America can use the Kerrygold name. Which means they could use GMOs. Seems putting non-GMO on the label is a selling point – either Kerrygold is missing an opportunity or they aren’t GMO-free, I guess. Generally too, it’s just standard Irish farming practices to have grass-fed beef. My father in-law scoffs that “Americans have to market practices that are just standard in Ireland” – true to an extent.

          I’ve done a partial bullet-proof. Never bought the coconut oil thing, which, I suppose makes mine VERY partial. If one is really doing that every day, it’s going to get pretty expensive. I have to say though, I did seem to have a pretty good run of positive, non-jittery energy, even without the coconut. I don’t really know if I could afford it consistently though. I was also thinking about how, exactly this works, health-wise. I’ll have to go deeper into his website to find out (I haven’t listened to this interview yet).

          Yea, the raw milk I use (only in coffee) is from Jerseys. I’m in a pretty ‘food conscious’ are so I can avail of a lot of high quality choices. One other thing, aside from casein from Jerseys, is that they have the highest content of buttermilk, which, maybe would benefit the whole bulletproof idea.

          My family eats duck eggs too…

          • Thomas Dean Nordlum
            May 31, 2013 at 6:28 am

            Yeah, my sister told me that the KerryGold she found in MN said in the fine print ‘packaged in Illinois’ or something like that. When I was in Bénin, they had Guiness beer, but it wasn’t from Ireland (first time I saw that) but bottled in West Africa. So, why not Irish butter in the US ?

            Regarding Irish practices, well, historically they may have been grass-fed and that’s the supposed ‘Irish way’, but I saw the same thing in Argentina. They are known for their beef, which eats grass from las pampas. It’s all flat and grassy land around Buenos Aires. But when I was there last year, I saw tons of fields with GMO labels showing what GMO they were growing. Then I researched it and found out that since a few years, they started giving their cows grain (surely this GMO crap). And people are none the wiser and still run around boasting about how great Argentine beef is. I also found out that the best quality still produced there is exported, so good luck finding a good quality bife de chorizo in Buenos Aires. I still ate steak and malbec wine (my favorite) and enjoyed it there, but I don’t think it was grass-fed. So, some might find this a logical fallacy, just cos if one does one thing, that doesn’t mean the other does it too. But I have a lot of misery to believe that a big company like Kerry Gold doesn’t cut corners like what they do in Argentina, even for the product for which they are famous.

            It’s true, prices are inflated in Canada (or in Québec), but I don’t see how you can have 250 g of a grass-fed, non-GMO butter for 4 dollars (it would cost six or seven here, at least, and the really good stuff, beurrerie du patrimoine, even more). Also, I know from experience that this non-GMO EU idea we have in N America is a big fucking lie. I don’t know why we think the French have got it made with food production. They cut corners too for profit. They shop at Casino and Carrefour (like wal-mart). Leader Price sells trash and tons of people buy their groceries there. C’était assez évident quand je vivais à Lyon.

    • Alexandra Parsons
      August 31, 2014 at 7:16 pm

      Hi Thomas,

      I am an advocate of raw milk and had a supplier who unfortunately had to quit selling to me. I am devastated as I have been an avid user for a while now and miss my milk so very much. Please can you email me if you have a supplier who is willing to sell to me. I live in Cantley, Quebec and can drive to collect, if it isn’t too far! I know this is not the best way to get someone to connect with me as it is illegal after all, but if I don’t ask, I won’t make any steps towards a supplier, right?

      I look forward to hearing from you soon.

      • TDNordølum
        March 23, 2015 at 11:57 am


        désolé, je viens de voir ton message là là. Si tu veux, je peux te passer le nom d’une ferme pas très loin d’Ottawa (Spencerville, je pense…). Quand je vivais à Montréal, j’y ai procuré du lait cru. Là, rendu à Québec, c’est moins évident.

  3. Robert Christy
    May 28, 2013 at 9:18 am

    Thanks Jan,

    Tried my first coffee this morn…I’m not a coffee drinker but it was good…we’ll see how the day goes.
    Seems the Gov knows how much dairy we need. Being in BC where raw milk is illegal we have to get it from Wash. State where its not illegal. When bringing milk and milk products across the border the amount you are allowed to bring is a pound of butter and a half gallon of milk per person per day for a 2 week period!
    Also we get May-September pasture butter from Organic Valley from Wisconsin. Great stuff!
    thanks again,

    • oats tao
      May 29, 2013 at 6:53 pm

      It’s such an irony and utter reflection of the intentional dumb-ness of the governing body. There are so many small farms here that are already set up for the idea of processing Raw Milk. There are many that do it -under the table- so to speak but it’s a tight circle especially on Vancouver Island. Interesting that you can actually bring the goods across the border. Very good to know in a pinch – thanks for sharing.

  4. oats tao
    May 29, 2013 at 6:54 pm

    Wow you have a lot of Canadian Listeners Jan 😉 Just stating the obvious . haha

  5. Barry Sullivan
    May 30, 2013 at 1:21 pm

    Tastes great. Only been doing for two days but I’m enjoying it. Thanks for the podcast Jan. New info for me.

  6. James Ledogar
    June 2, 2013 at 1:37 pm

    The Bullet-proof coffee is awesome. Surprisingly it works as advertized and tastes great too. A word of advice: If you have a cup or two say around 7AM, and you’re walking in to your job say around 2PM and you maybe want to sneak out a quick fart, don’t do it. Great info as always, thanks.

    • Jan Irvin
      June 2, 2013 at 8:23 pm

      LOL… I haven’t had fart problems with it.

      • James Ledogar
        June 3, 2013 at 7:24 am

        Nope, wasn’t a fart. Anyone who’s done a juice fast knows what I’m talking about. I had to penguin over to the head ASAP. I’m a paramedic, although not a combat medic I worked my shift “Commando” that day. It turned out not to be so bad. Comedy aside, it’s a real concern for anyone trying the Bullet-proof coffee as that much oil will have the above stated effect, in the beginning anyway. But, after three days of the coffee and the Bullet-proof diet I’m down ten pounds, have more energy and my mood has lightened up. I had a carb withdrawal headache on day one but that’s to be expected. My job takes me from doing nothing to an adrenaline-charged episode then back to nothing. After a job I crave carbs, and this puts me on the insulin roller coaster (although GMO foods will do this w/o any help). This diet’s going to work for me — I’ve done Atkins before but there was always that gap that this energy filled coffee seems to fill. Please excuse my crude anecdote, bringing foul-ass-eys to light is not always pretty.

  7. Andrew
    June 2, 2013 at 2:00 pm

    @Thomas Dean Nordlum

    Don’t know why a reply tab isn’t available for me.

    I was on Kerrygolds website and they say that 90% of the feed is grass/silage. At least some of the other 10% which is milking or winter supplements are imported. Ireland’s official policy is no domestic GMO anything (though there is currently a controversy over a proposed test plot of GMO spuds). However, since some of the supplement is imported, I would find it hard to believe that some, if not all of it is genetically modified.

    That seems to be a major issue with the idea of labeling, no matter where in the world. The animal can be ‘raised organic’ but the feedstock itself doesn’t have to be labeled. So one is just consuming the thing which consumes the GMO.

    I was also wondering why the big deal about Kerrygold, until I listened to the interview – price. I couldn’t figure out how, in Northern California, there would not be dozens of grass-fed, organic options.

    • Thomas Dean Nordlum
      June 2, 2013 at 9:07 pm

      Andrew. I don’t understand your last two sentences. You realized something about the virtue of KerryGold after hearing this interview and it was the price ? Do you mean that it’s affordable, and of good quality, which is why people praise it ? And, the last sentence, do you mean that there are not that many options in Northern California for grass-fed ?

  8. Andrew
    June 3, 2013 at 12:27 am

    No. I have found no/lost no virtue towards Kerrygold. I just couldn’t understand why so many people (paleo, following the bulletproof diet, etc) were going ape shit about Kerrygold, as if it were the only healthy butter. This interview seems to allude to the idea that the reason is, price. It’s got nothing to do with me, it’s contained in the interview discussion. I hold no stock or interest in Kerrygold. I prefer ‘organic’, ie, non-GMO butter. My point was that I really didn’t understand other people’s fawning, now I believe I have a better understanding. Aside from that, with regard to quality, I believe it’s probably better than most but I still don’t make a habit of purchasing it.

    The last sentence is with regard to the notion that my experience of N. California (I’m further north on the Pacific coast) is that there would be no shortage of grass-fed, organic butter. Therefor, I don’t understand what seems to be a dogmatic view of selecting Kerrygold – however, as stated above, it occurs to me that Dave and his diet followers see the relative quality + price being the reason.

    My ‘endorsement’ or ‘denial’ of the virtue of Kerrygold is expressed in that it is an option for my family to buy but it is not generally the best option.

    • Thomas Dean Nordlum
      June 3, 2013 at 6:43 am

      Oh, okay, I understand now. Thank you.

      And I agree with you.

    • elly dozer
      July 6, 2013 at 1:59 pm

      Ya now Kerry gold is sold out at every wild oats in the country….I’m thinking about getting milk cows and producing grass fed milk for butter now. Because the butters sold out. So I should fill that niche. It’s the American whey…!

  9. elly dozer
    July 6, 2013 at 1:56 pm

    Wow I’m addicted to butter tea now, thanks.

  10. Jonathan Doss
    August 2, 2013 at 4:54 pm … Dr michael alderman. anyone find the kidavins tribe in the jungle? thought that was interesting

  11. nickneachtain
    August 11, 2013 at 6:53 pm

    What a whiney miserable sounding tone of voice this guy has.

    For someone who claims to have the harmonious holistic approaches to diet and lifestyle..
    ..He’s obviously missing something out.

    • Jan Irvin
      August 11, 2013 at 7:04 pm

      So you’re use an ad hominem attack regarding his voice to conclude something about his diet? Would that also be a non-sequitur? May I recommend you study the trivium study section to the left? Thank you.

  12. Ky Law
    November 19, 2014 at 7:36 pm

    Very interesting info, going to try this coffee soon! Jan, you stated at the beginning that you had an issue with H. Pylori, I have been dealing with the same for about 10 years now. The doctors denied I had it and just gave me PPIs (Proton Pump Inhibitors) since I was about 16, basically: “Take these pills the rest of your life and you’ll be fine” AKA: Give big pharma a monthly paycheck for the next X years. Eventually, last year I demanded they do a test for H. Pylori as my research showed that I had all of the symptoms and sure enough I had it. The doctor gave me the triple action antibiotic mega-dose which did nothing but give me severe stomach pain and had no positive results (tested again, still have H. Pylori). The doc wanted to try again with even more antibiotics but I refused… Anyway getting to the point, how the hell did you kill it! I have been trying the cayenne pepper route but no success as of yet. All info is appreciated Thanks, I think I will need to be rid of the infection before trying the bulletproof coffee as coffee causes me severe stomach pain, I miss it… A LOT!

Leave a Reply