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Huberman tells you how to create a supplement protocol based on your specific needs, diet, lifestyle, and finances to achieve and maintain the best mental and physical health

Ranked by fibre content per 100g cooked: Moong dal (whole): ~7.6g fibre especially potent when eaten whole, not split Rajma (kidney beans): ~7g fibre Kala chana (black chickpeas): ~6.8g fibre Lobiya (black-eyed peas): ~6.5g fibre Masoor dal (red lentils): ~5.5g fibre Key insight: Whole or minimally processed legumes may better preserve fibre and resistant starch, which supports satiety, blood sugar balance, and beneficial gut hormone responses

Allowing insufficient drying time can cause stinging or burning sensations during injection and may introduce alcohol into the subcutaneous tissue