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Jan 25, 2021

Thank you for joining us for another episode of the Low Carb MD Podcast. Brian is joined today by a true renaissance man. This guest has a degree in genetics from Cornell University, a Culinary Certificate from The French Culinary Institute, he has done cancer research at Memorial Sloan-Kettering, he has worked on the Berkley Drosophila Genome Project, and is currently raising rotationally grazed hogs and running a retail butcher shop. Please welcome Brad Marshall to the show!

In their discussion today, Brian and Brad discuss the bioaccumulation of polyunsaturated fats in the body, Brad’s ROS Theory of Obesity, the differences between saturated and polyunsaturated fats and how they affect the body, linoleic acid and stearic acid, what healthy human, cow, and pig fats look like, the difficulty of finding pork and chicken in the USA that has not been fed soybean, and the croissant diet.

For more information, please see the links below. Thank you for listening!


Brad Marshall:

Dr. Brian Lenzkes:

Dr. Tro Kalayjian: