Jun 2, 20213 min read

Brad Marshall on Why We Store Fat & What To Do About It

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Welcome back, friends! I’m Brian Sanders and this is the Peak Human podcast where I talk to the world’s leading health experts, doctors, researchers, and regenerative agriculture experts about how to live your best life. Please start back at episode one or at least try to work your way backwards - each episode is a valuable piece of the puzzle. Please also give this podcast a review on the Apple podcast app so we can reach more people.

Today I had the pleasure of speaking with Brad Marshall who’s a great guy who raises low PUFA hogs and has a lot to say about PUFAs vs. saturated fat. Brad adds to the great lineup of guests talking about the dangers of these unstable polyunsaturated fatty acids. He’ll get deep into the science on why they are bad for humans and why they are what’s to blame for many (or most!) health problems and chronic disease. You won’t want to miss this one!

Brad’s work is based on his understanding of molecular biology, his love of food history and cooking and his experience in agriculture. To that end he has a genetics degree from Cornell University and a Culinary Certificate from The French Culinary Institute. After college he did cancer research at Memorial Sloan-Kettering and did bioinformatics for The Berkeley Drosophila Genome Project before leaving professional science. For the previous 15 years he has raised rotationally grazed hogs and run a retail butcher shop and USDA inspected meat processing plant.

Brad has written extensively about meat processing and meat science including Disastrous Trends In American Bacon. He is also a student of culinary history and historical diets.

He goes deep down a rabbit hole in the middle of the episode on the electron transport chain and goes into some pretty esoteric stuff. I hope we don’t lose anyone for these 12-14 minutes. Some people may really appreciate learning how the body produces energy down to this level, but if that’s not you, then feel free to skip ahead. There’s a lot of valuable info we cover after this part so make sure you finish off the episode.

At my company Nose to Tail we also raise low PUFA, high omega 3 ratio pigs. We do chicken as well. Check that out at http://nosetotail.org

We also have the primal beef which is by far our best seller. It has liver, heart, kidney, and spleen mixed into the grass finished ground beef and tastes spectacular. I keep getting reports of how people’s kids love it maybe even more than they do themselves.

Our seasonings are available with your custom box. I use them every meal actually. I always put the ranch in yogurt as a sauce but I’ll also use the fresh catch on smoked oysters, the primal on any and all meats, and a new thing I did was put the thai seasoning on baked sweet potatoes. That was something special. They are fresh ground and have no fillers or funny stuff.

I just got my new batch of biltong and droewors in. Biltong makes beef jerky a thing of the past. It’s air dried so it’s softer, uses no sugars or preservatives, has extra grass fed healthy fat on it, and of course tastes amazing. We have 5 flavors to try so try them out today at http://nosetotail.org

We also just added a custom cutting board with the Nose to Tail logo etched in. Use it as your plate or just chop up our fine meats on it. All of our boxes have free shipping options whether for the fresh meat or the other products.

For everything else we’re doing check out http://sapien.org Join the newsletter there for our weekly roundup of the best content from around the web including our own original articles and videos. That’s all at http://sapien.org

Now please enjoy this episode with my pal Brad Marshall.

Also check out our new beef tallow body care products

Biltong (South African air-dried beef specialty)

Sugar-free, freshly ground seasonings

and custom patch hats

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SHOW NOTES

[5:50] His education and background.
[6:50] His mission to make high quality pork products low in polyunsaturated fat.
[12:50] What he thinks is the reason for the recent obesity and chronic disease issue.
[22:30] Mammals, hibernation/torpor and polyunsaturated fats.
[34:40] Leptin, SCD1 and CPT1.
[39:00] Reaction oxygen species, the electron transport chain and hydrogen peroxide.
[49:20] How Reactive Oxygen Species (ROS) are good for your metabolism.
[55:30] His own experimentation trying to get rid of his mono/polyunsaturated fatty acids.
[1:01:00] His weight loss story using the Croissant Diet.
[1:12:30] Satiety and leptin.
[1:14:50] Insulin, saturated fat and lipolysis.
[1:21:20] Fasting, weight loss and metabolic changes.
[1:28:40] How metabolic rate and body temperature has plunged since 1919.
[1:33:10] A recap from Brian and Brad.