Todd White is the founder of Dry Farm Wines, and is a leading authority on healthy organic/natural wines and the importance of micro-dosing alcohol for health, longevity, and vitality. His passion is in unlocking the best way to enjoy alcohol – how to enjoy the benefits of moderate consumption while avoiding its potential negative side effects. Dry Farm Wines was born from Todd’s interest in biohacking and his role as a health evangelist; the company has been endorsed by many leading US health influencers, including Mark Sisson (Primal Blueprint), Dave Asprey (Bulletproof), Chris Kresser, and Dr. Mark Hyman, among others. Dry Farm Wines is the only lab-tested, all-natural, health-quantified wine merchant in the world; Lauren discovered them thanks to former guests Becca Murray and Liz Beebe (Ep 6), who touted the fact that every wine sold is held to incredibly high standards, and safer for some of us with chronic illness to consume because they are sugar-free (< 1g/L), low in sulfites (< 75ppm), low in alcohol (< 12.5%), mycotoxin/mold-free, dry-farmed, additive-free, gluten-free, naturally or biodynamically farmed, and safe to consume for those following the Keto or Paleo diets, among others. Todd has a lot to share about the wine industry that we DON’T know – prepare to have your minds expanded! TW: alcohol consumption/addiction.
Join us as Todd shares…
- that alcohol is a dangerous neurotoxin and drug – and therefore needs to be consumed responsibly and in moderation
- that he has always loved wine, but found it was producing negative side effects when he imbibed – and wanted to find a way to drink wine that wouldn’t produce these effects
- that he started to suspect that drinking less alcohol (alcohol percentage under 12.5%) would control some of the negative side effects
- that wine labeling is controlled by distributors and manufacturers, who have lobbied to keep facts from consumers: including up to 76 additives APPROVED by the FDA – so essentially, consumers don’t know what is – or is not – in any bottle of wine they purchase
- that Dry Farm Wines is the only merchant that independently lab-tests the contents of the wines they sell
- that the TTB (Tax & Trade Bureau) is responsible for labeling alcohol – and these labels can legally be inaccurate because of variances built into laws written in the 1940s (read: collusion between the wine industry and the US government)
- that most wine produced in the US is made by only three wine conglomerates – hiding behind of thousands of labels
- that higher amounts of alcohol combined with sugar can cause negative side effects
- that Dry Farm Wines rejects 70% of the wines that they taste and test – because they do not meet strict criteria
- the difference between drinking to check out – or to tap in
- that the difference between 11% and 15% alcohol is radical – your body is likely to react in very different ways
- that the term “natural wine” has no certification program – there’s no legal definition for it, but there’s a general understanding in the wine industry – and in the case of Dry Farm Wines, it’s dry farmed, and either organically or biodynamically farmed
- the science of wine production – and the importance of the strict criteria Dry Farm Wines uses to distinguish the wines they sell from others on the market
- why Dry Farm Wines only carries wines from Europe and South Africa – none from the US
- where you can find natural wines in stores: NYC, LA, San Francisco, Chicago, and Dallas – but harder to source elsewhere
- that the only way to change the system is to elect different people with the ideals we believe in
- that the “organic” or “biodynamic” label does not mean a wine is additive- or sugar-free – and while it’s better to drink than conventionally-farmed wine, it is still not necessarily the healthiest choice
Share this post