Im a heart surgeon and not a fan of meat6 high-protein foods I eat all the time: Your 'brain will thank you'

Published: Friday, August 8, 2025 at 1:39 pm

Heart Surgeon Shares High-Protein Food Choices for Brain Health

Dr. Steven Gundry, a former cardiac surgeon and author, has shared his preferred high-protein food choices, emphasizing their potential benefits for brain health. Gundry, who has spent over two decades researching the microbiome's impact on chronic disease and longevity, highlights sorghum as a particularly beneficial option.

Sorghum, an ancient grain, is presented as a protein-rich alternative to quinoa and couscous. One cup of sorghum contains 21 grams of protein, more than double the amount found in quinoa. Additionally, three ounces of sorghum provides more iron than a serving of steak. Gundry also notes that sorghum is a good source of polyphenols and is one of the few lectin-free grains. He suggests using sorghum flour for gluten-free baking or incorporating it into pasta for a plant-forward meal.

Gundry, the founder of GundryMD and author of several books including "The Gut-Brain Paradox" and "The Plant Paradox," received his degrees from Yale University and the Medical College of Georgia, and completed his surgical residency at the University of Michigan. His research focuses on the role of the microbiome in overall health.

BNN's Perspective: While the emphasis on plant-based protein sources is interesting, it's important to remember that a balanced diet is key. Individual dietary needs vary, and consulting with a healthcare professional is always recommended before making significant changes to one's eating habits.

Keywords: Dr. Steven Gundry, sorghum, protein, brain health, plant-based, ancient grain, gluten-free, polyphenols, microbiome, iron, diet, nutrition

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