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Dave Asprey

Founder, Bulletproof

Dave Asprey, a Silicon Valley entrepreneur and tech innovator, is a prominent figure in the world of biohacking, famous for inventing Bulletproof Coffee and founding Bulletproof 360.

Apart from being a two-time New York Times bestselling science author with titles like 'The Bulletproof Diet' and 'Head Strong,' he is also a Webby-award winning podcaster hosting 'Bulletproof Radio.'

Dave Asprey is dedicated to leading Bulletproof and advocating for biohacking, emphasizing how biology affects willpower and offering insights to help individuals enhance their performance.

As a sought-after speaker, Dave shares his expertise on stages worldwide, addressing large audiences and guiding top performers on optimizing their biology to unleash their full human potential.

In addition to his work with Bulletproof, Dave serves as an advisor and investor in biohacking startups focusing on various areas like sleep, cognitive performance, anti-aging, life extension, meditation, next-gen food, and tech-enabled exercise.

Outside of Bulletproof, Dave has spearheaded other ventures such as '40 Years of Zen,' aimed at enhancing executive brain training, 'TrueDark' for combating the adverse effects of artificial light, and 'Homebiotic' to tackle toxic mold issues affecting millions of individuals.

With a solid educational background in Computer Science and Business, Dave Asprey is a trailblazer in the tech industry with a history of leadership roles in prominent organizations like Silicon Valley Health Institute, Trend Micro, Basis, Trinity Ventures, Blue Coat Systems, and more.

His diverse experience includes stints in technology strategy, business development, product management, and advisory roles, showcasing his versatility and expertise in driving innovation and growth.

Dave Asprey's mission is to empower individuals to unleash their full potential by leveraging biohacking principles and cutting-edge technologies to optimize their health, performance, and well-being.

Highlights

Sep 7 · linkedin

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Aug 14 · linkedin

In the United States, almost all restaurants are buying from one single company called Sysco Foods, and they buy pretty much the same stuff.

You go to all these restaurants that have different flavors, but they're all selling you the same things.

The U.S. has allowed a huge number of artificial flavors, artificial colorings, and other compounds in foods that are illegal in Europe.

So you think you're getting a french fry in the U.S., but it doesn't have the same ingredients in Europe.

The list of ingredients is entirely different.

In Europe, it's going to have some kind of oil (that's still probably not good for you), and it's going to have some salt and some potatoes.

But in the U.S., there's a huge long list of ingredients added to drive costs down and to make it more addictive.

You think you're eating the same food, but you're not. There are a lot more chemicals in American food.

On top of that, you are surrounded by pesticides and herbicides at much higher levels in the U.S.

And, the water quality in the U.S. is lower.

So when you’re in the United States, you're not actually putting on pounds of fat, you're putting on pounds of inflammation.

In Europe, the food environment is entirely different, and you don’t have that problem.

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Dave Asprey
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Location

Greater Seattle Area