Episode 159: Brad Marshall
Low Carb MD Podcast
Drs. Brian Lenzkes & Tro Kalayjian
4.8 • 1.2K Ratings
🗓️ 25 January 2021
⏱️ 89 minutes
🧾️ Download transcript
Summary
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
Dr. Brian Lenzkes:
Dr. Tro Kalayjian:
Transcript
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| 0:00.0 | Welcome to the Low-Carb MD podcast. No one is beyond help. No one is beyond hope. |
| 0:07.0 | As we have always said, we are bringing you medical information and cutting-edge science, |
| 0:12.0 | but none of this is medical advice. |
| 0:15.3 | Please seek out input from your own doctor. Hello and |
| 0:25.0 | welcome to the low-carb MD podcast. |
| 0:27.0 | We are troll-list this morning. |
| 0:28.0 | He's doing research and all kinds of crazy stuff on this low-carb stuff. |
| 0:32.0 | But I have a guess I kind of it's great we got to work this |
| 0:35.5 | out last minute because this is a guy let me tell me do full disclosure here. I see a |
| 0:40.9 | tweet on Twitter I'm like oh this guy's a moron right off the start. That's my first thought. Why? Because |
| 0:46.8 | he's doing the croissant diet. And I'm like, of course, it's a calorie restricted diet. You could eat bagels and eat 500 calories of bagels a day. |
| 0:55.1 | You could eat 500 calories of gummy bears and initially you're going to have weight loss but does that mean it's healthy? |
| 0:59.5 | So I started looking at it and I started looking at his blog and I'm like, oh, this guy knows |
| 1:04.6 | biochemistry. He is a big degree from Cornell. I guess that's a pretty good place, apparently. |
| 1:11.1 | Sloan Kettering, you're doing cancer research stuff, a programmer with Drusophila, right? |
| 1:17.4 | The project looking at genetics, and also being a pig farmer for 15 years and so and a chef on top of it I'm just a doctor |
| 1:26.2 | so I'm like I'm just a doc this guy's got like 20 different things he's doing but |
| 1:30.0 | then I start looking at science and then I listen to a podcast, which I would highly recommend with Paul Saladino. |
| 1:35.0 | Gosh, I want my blank on the name of his podcast. |
| 1:39.0 | Fundamental Health podcast. |
| 1:41.0 | And these guys go into the biochemistry in detail. So if you're |
| 1:43.8 | into science and chemistry and it's stuff that I was remembering from med school I |
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