Episode 159: Brad Marshall

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!


Links:


Brad Marshall:


Fire in a Bottle Website

Blog

Store

Firebrand Meats

Brad on the Fundamental Health Podcast

Twitter

Reddit



Dr. Brian Lenzkes:


Website



Dr. Tro Kalayjian:


Website