Bulletproof In Europe


Various times during the podcasts Dave has mentioned differences between European and American food standards- levels of mycotoxins, Lindt chocolate, or the response to a croissant in Paris as compared to a American equivalent for example.

Does anyone know where I could find more information regarding these standards?

Would there be any changes in the BP protocol if one lives in Europe? (e.g, would any foods move from say yellow to green?)



  • Hey,

    Here's some info about meat production in France (i.e. beef and lamb are all grass-fed, while chickens are mostly in battery cages now).

    I'm having trouble finding a good source of supplements in Paris. Does anyone have a recommendation on a store or a site that would ship here?

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