Guest #64 | Dr. Bryan Quoc Le. Empathy.

Sep 15

Bryan Quoc Le opens the conversation by exposing how razor-thin margins in the food industry drive the use of cheap ingredients, aggressive marketing, and preservatives that prioritize shelf life over nutrition. He explains how substances like aspartame and potassium benzoate, while deemed safe at low doses, act as antimicrobials that disrupt gut flora when consumed repeatedly over time. The result? Chronic inflammation and potential long-term damage that science is only beginning to understand.

🎤 The Truth About Food Science | Bryan Quoc Le on Preservatives, Sugar, and Gut Health

Why do we feel worse after eating "healthy" processed food? Why is the U.S. fatter than ever? And how do profit margins shape what ends up on your plate? Food scientist Bryan Quoc Le takes us behind the curtain.

Episode Overview

In Episode #371, food scientist and Mendocino Food Consulting founder Bryan Quoc Le joins Ray to dissect the American food system—from preservatives and artificial sweeteners to fiber, fermentation, and fake meat. This is a deep, unfiltered look at how our food is made, why it's making us sick, and what we can actually do about it.

🌟 Key Takeaways

The food industry is built on razor-thin margins—and it shows in the ingredients
Preservatives don’t kill you instantly, but they do attack your gut microbiome
"Healthy" labels often hide a ton of sugar or chemical alternatives
Sugar feeds inflammation, and inflammation is the silent killer behind most chronic diseases
Fermented foods, fiber, and movement are your biggest weapons for gut health

🧠 Summary

Bryan breaks down the sad truth behind most packaged food: it’s not designed for health, it’s designed for shelf life, profit, and taste. Ingredients are sourced globally—often from countries with low regulations—to drive costs down. Preservatives like sodium benzoate and artificial sweeteners like aspartame aren’t deadly in isolation, but they wreak havoc over time by degrading our gut microbiome.

He explains that food scientists often enter the field hoping to make a difference, only to be trapped by industry economics. Sugar, the cheapest and most effective bulking agent, is the go-to replacement for fat and flavor. Yet it fuels inflammation, the underlying cause of heart disease, diabetes, and even cancer.

Bryan also highlights the deceptive nature of plant-based and protein-heavy foods. Impossible burgers? Highly processed. Protein bars? Overengineered. The key, he argues, is to simplify: eat whole foods, move daily, and pay attention to how your body actually feels after eating.

🔎 Practical Tips

Turn every package around. Look at sugar and added sugars.
Avoid products with long, unpronounceable ingredient lists
Prioritize fermented foods like kimchi, sauerkraut, and miso
Don’t rely on one fiber supplement—get a mix from whole foods
Watch your gut: how you feel (and what your stool looks like) matters
Cut the sugar, raise the fiber, up the movement

📚 Research Spotlight

Decades of gut microbiome studies show that preservatives and sweeteners may not be toxic in small doses, but they can alter the gut environment—affecting everything from inflammation to nutrient absorption. Fiber, when fermented by gut bacteria into butyrate, is protective against obesity, cardiovascular disease, and more.

❓ FAQ

Are preservatives like sodium benzoate safe?
Short-term, yes. Long-term, they can disrupt gut health.

What’s wrong with artificial sweeteners?
They confuse your body and mess with your microbiome. Not deadly, but disruptive.

Is all sugar bad?
It feeds both good and bad bacteria. In excess, it drives inflammation.

Should I trust plant-based meats?
Be cautious. Many are ultra-processed and barely resemble real food.

⏱️ Chapters & Timestamps

00:15 – Why Bryan became a food scientist
02:30 – What's really in processed food
04:22 – U.S. food supply chain and international ingredients
06:33 – Preservatives and your gut
10:30 – Sugar: the true public health enemy
13:18 – Plant-based meat and digestive red flags
16:34 – The fiber fallacy: it’s not one-size-fits-all
18:49 – How fiber fuels good gut bacteria
21:00 – Food policy theater vs real reform
22:26 – Protein bars vs whole protein
25:00 – Hydration, tea, and flavor cravings
30:03 – Fermented foods and salt nuance
32:11 – Recap: Sugar, fiber, movement, fermentation
33:27 – Bryan’s 2,000-mile walk across America
44:57 – LSD, perception, and food clarity
52:39 – Back to food: nitrates, cured meats, and ethics

🗺️ Final Thought

If you're eating food you wouldn't feel good serving your future self, it might be time to re-evaluate. Your gut—and your brain—are paying attention, even if you aren't.

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Ray Doustdar

Adding a new chapter to his diverse career, Ray now steps into the world of literature as an author, presenting his debut work, 'Deep Shallow Dive into You.' This book is a testament to his commitment to fostering personal growth and self-awareness.

Ray's venture into authorship extends his passion for meaningful communication and impact into writing, offering readers a transformative journey designed to cultivate a more authentic relationship with themselves.

Ray aims to connect with readers profoundly through his writing, sharing insights and strategies to help them uncover their true selves and live with unwavering authenticity and intention.

https://www.deepshallowdive.com