Croissant Diet, Theory of Obesity and Raising Low PUFA Pigs
In this episode we explore some new theories of obesity and the croissant diet with Brad Marshall. His background is in molecular biology, food history, a stint at the culinary institute and butchering which gives him a unique perspective and the ability to decipher complex scientific concepts about how our bodies process fats and store energy. Brad posits the reason we get fat is mitochondrial dysfunction from too much polyunsaturated fat in the diet. He has been testing this theory on himself and others in the biohacking community.
Did you enjoy today’s show? Let me know by leaving me a review for the show on Apple Podcasts, or wherever you are listening from today! Sharing the show with friends or leaving a review helps to much by allowing people to find the show.
Watch the interview on You Tube
CONNECT WITH CHERYL
Website: https://healnourishgrow.com
Drinking Ketones: https://hng.shopketo.com
Get Notified About the Fat Loss Book: https://heal-nourish-grow-llc.ck.page/ad0a682866
Show Notes: https://healnourishgrow.com/podcastepisodes
Instagram: https://www.instagram.com/healnourishgrow
Facebook: https://www.facebook.com/healnourishgrow
YouTube: https://www.youtube.com/healnourishgrow
Pinterest: https://www.pinterest.com/HealNourishGrow
TikTok: https://www.tiktok.com/@healnourishgrow
Dry Farm Wines: https://www.dryfarmwines.com/healnourishgrow
Amazon Store: https://www.amazon.com/shop/healnourishgrow
Links to All of My Favorite Products With Discounts: https://healnourishgrow.com/shop
CONNECT WITH BRAD
Instagram: https://instagram.com/fireinabottle
Web: https://fireinabottle.net
Low PUFA Pork: https://firebrandmeats.com
Twitter: https://twitter.com/fireinabottle
Cheryl McColgan: Thanks everyone for joining us today. I have Brad Marshall, who, as you heard in his bio, is a very much a Renaissance man. So welcome, Brad. How are you doing?
Brad Marshall: Thank you. Thanks for having me.
Cheryl McColgan: Yeah. So you have been making the rounds lately because you have this diet. You sort of created the somewhat controversial, but I love the name of it, 'cause I've always been a big fan of French food, and that is The Croissant Diet. So maybe you could tell us a little bit about your background, how you came to start experimenting with this stuff and how you got interested in The Croissant Diet part.
The Croissant Diet and French Paradox
Brad Marshall: Sure. And so my... Well, my background dietarily is I've been keto a lot of my life, but I also went to the French Culinary Institute back in the late '90s, I guess, in New York City. And so, as I've been a keto adult, and knowing that that works and seeing that it helps people, I've had to struggle knowing that at the same time, the traditional French diet where they're combining starch with butter, seems to be keeping people thin as well. And I'm a food historian, and I love looking at the dietary history of people in New York State who were mostly dairy farmers back in the day. And looking at people in New York City, even into the '50s and '60s, when you look at those old photos, you can see that everybody is... Almost everyone is universally slim. And not even that they're not fat, but they're really skinny. And you can look at menus of the day and food trends and USDA data, and everyone was combining starch and butter and meat and potatoes, and they stay lean. And then something changed and people started to get fat. And so my thought is that, what changed?
Disclaimer: Links may contain affiliate links, which means we may get paid a commission at no additional cost to you if you purchase through this page. Read our full disclosure here.
Brad Marshall: And so I started reading the blog Hyperlipid. I gained weight, I was working, I wasn't... I was working a lot, running a farm and a butcher shop, and I wasn't paying very close attention to my diet 'cause I was overwhelmed and I was eating restaurant food and whatever,
Did you enjoy today’s show? Let me know by leaving me a review for the show on Apple Podcasts, or wherever you are listening from today! Sharing the show with friends or leaving a review helps to much by allowing people to find the show.
Watch the interview on You Tube
CONNECT WITH CHERYL
Website: https://healnourishgrow.com
Drinking Ketones: https://hng.shopketo.com
Get Notified About the Fat Loss Book: https://heal-nourish-grow-llc.ck.page/ad0a682866
Show Notes: https://healnourishgrow.com/podcastepisodes
Instagram: https://www.instagram.com/healnourishgrow
Facebook: https://www.facebook.com/healnourishgrow
YouTube: https://www.youtube.com/healnourishgrow
Pinterest: https://www.pinterest.com/HealNourishGrow
TikTok: https://www.tiktok.com/@healnourishgrow
Dry Farm Wines: https://www.dryfarmwines.com/healnourishgrow
Amazon Store: https://www.amazon.com/shop/healnourishgrow
Links to All of My Favorite Products With Discounts: https://healnourishgrow.com/shop
CONNECT WITH BRAD
Instagram: https://instagram.com/fireinabottle
Web: https://fireinabottle.net
Low PUFA Pork: https://firebrandmeats.com
Twitter: https://twitter.com/fireinabottle
Cheryl McColgan: Thanks everyone for joining us today. I have Brad Marshall, who, as you heard in his bio, is a very much a Renaissance man. So welcome, Brad. How are you doing?
Brad Marshall: Thank you. Thanks for having me.
Cheryl McColgan: Yeah. So you have been making the rounds lately because you have this diet. You sort of created the somewhat controversial, but I love the name of it, 'cause I've always been a big fan of French food, and that is The Croissant Diet. So maybe you could tell us a little bit about your background, how you came to start experimenting with this stuff and how you got interested in The Croissant Diet part.
The Croissant Diet and French Paradox
Brad Marshall: Sure. And so my... Well, my background dietarily is I've been keto a lot of my life, but I also went to the French Culinary Institute back in the late '90s, I guess, in New York City. And so, as I've been a keto adult, and knowing that that works and seeing that it helps people, I've had to struggle knowing that at the same time, the traditional French diet where they're combining starch with butter, seems to be keeping people thin as well. And I'm a food historian, and I love looking at the dietary history of people in New York State who were mostly dairy farmers back in the day. And looking at people in New York City, even into the '50s and '60s, when you look at those old photos, you can see that everybody is... Almost everyone is universally slim. And not even that they're not fat, but they're really skinny. And you can look at menus of the day and food trends and USDA data, and everyone was combining starch and butter and meat and potatoes, and they stay lean. And then something changed and people started to get fat. And so my thought is that, what changed?
Disclaimer: Links may contain affiliate links, which means we may get paid a commission at no additional cost to you if you purchase through this page. Read our full disclosure here.
Brad Marshall: And so I started reading the blog Hyperlipid. I gained weight, I was working, I wasn't... I was working a lot, running a farm and a butcher shop, and I wasn't paying very close attention to my diet 'cause I was overwhelmed and I was eating restaurant food and whatever,
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