Short response: Snake oil.
Long response: There are no peer-reviewed, scientific studies confirming any of his claims. The premise is that the "upgraded beans" (red flag 1) have reduced mycotoxins. These are nasty little toxins produced by fungi that plague crops. So, essentially, all beans but Bulletproof beans have high enough levels of these to harm your mental capacity (red flag 2). Adding special butter to the coffee makes it a super food (red flag 3). The claims are half-truths basically. Not false enough to outright condemn, not true enough to fully support, and not scientifically vetted by any stretch of the imagination.
Mycotoxins are not very susceptible to heat, being destroyed by exposure temperature and time. Not temperature alone. A study conducted in 1980 found that at an exposure temperature of 200C at an exposure time of 12 minutes the toxin detected was reduced by 79%. This is nice and all but lab science does not equal "coffee science." A roaster going light isn't going to roast a coffee at that temp for that period, hitting 200C around 8 minutes on a standard roast curve. The coffee will develop for another 4-8 minutes depending on roast level.
They can be controlled and prevented by storing coffee properly, buying coffee that has undergone rigorous quality control (most 80+ specialty coffees, but really green defects are what we're concerning about here), and if you really want to play it safe getting those oil laden dark roasts. However, if you buy coffee at all I wouldn't worry about it. You're not going to increase your brain power or energy with any product you can purchase anyways. Go for a run, read some books, exercise, eat healthier, etc. You can do wonders and spend your hard earned money, instead, on exponentially more delicious coffee.
