[00:00:00] Carl Lanore: [00:00:00] Hey, Hey, welcome back to another episode of superhuman radio. Today is February 10th, 2021, and we have a really, really good show plan today. We, I think we're really going to change a lot of people's minds about what is healthy, uh, when it comes to both chicken and pork. Um, my guest today is Brad Marshall.

[00:00:19] And some of you may know him, uh, from the croissant diet that he did and kind of went viral. What you may not know about him is that he's a farmer at home and he is a deep into animal husbandry, and he has been raising pigs and chickens. Uh, and there's a little dirty secret. That's not spoken about, about within the farming community.

[00:00:44] When you're buying all of your healthy, organic beef and organic chicken, it may not be so healthy after all. And there's a reason for that. At the end of the day, it comes down to what they feed animals. That's, that's the message you're going to understand today, but [00:01:00] I think he's going to be shocked when you think about your keto diet being so good for you and your eating that bacon it's bacon is so good and you love your fat.

[00:01:10] You may actually be poisoning yourself, and I know that's a strong word, but if you think that health outcomes matter and you know, the poison is in the dose, let's, let's face it. We're going to talk about that in a little bit and why you should understand this stuff and how to navigate, uh, these types of proteins.

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[00:03:11] Easy, easy stuff. We give you easy things to do, uh, to get benefits. I'm going to bring my guest on now. He's Brad Marshall. And some of you have seen them around on blogs and uh, in his blog. And, but also on other podcasts, how are you doing Brad? I'm doing great. Thanks for being here. So, um, let's, let's address some of the things in your journey, first of all.

[00:03:34] So, um, you did the croissant diet, cause you wanted to show people that hock high carbohydrate diet really wasn't necessarily the reason that people were getting fat. Was that the, the idea?

[00:03:48] Brad Marshall: [00:03:48] Uh, yeah, that was exactly the idea. And that was taken from, you know, I took the. The idea verbatim from a mouse study, where they showed that the mice given, uh, [00:04:00] you know, starts plus stearic acid remain lean.

[00:04:03] And, um, the mice given, you know, a much less saturated fat blend got fat. Um, and so the only difference between the two groups of mice was the saturation level of fat, right? You know, and I found that out via, um, the Hyperloop and blog, uh, which is a great source of information. If you can understand it, uh, it's very technical, but interesting.

[00:04:25] And so that was the, you know, I was, I was overweight and I've done keto on and off my whole life. And I was, I was struggling to lose weight and I knew that, you know, uh, I, I'm a historian of kind of diet and cuisine and. The culinary arts. I went to culinary school and I knew that, uh, French remained lean on basically starch and butter and sugar.

[00:04:50] And I knew that, uh, farmers from upstate New York did the same thing for a long time. Um, and so I knew that, um, and even people in New York city did for a long [00:05:00] time too, after we stopped farming and moved to the city and where as active. So I, when I saw the. When I saw this in the mice and I started thinking about it, I kind of had this Eureka moment that maybe, uh, the issue isn't the carbohydrates that we're consuming.

[00:05:16] It's the fats that we're consuming with them. And that was kind of the Eureka moment. And I decided to try it and it worked, you know, I mean, I was eating very large amounts of stearic acid with some starch and I lost weight kind of. Dramatically and right away, you know, so, so that was, that was cool. And I'm on, I'm now in the final leg of that journey, I'm doing my final experiment, trying to get down to my target weight.

[00:05:40] So that's ongoing.

[00:05:43] Carl Lanore: [00:05:43] So tell, tell me, uh, let let's, I'm intrigued by the whole, uh, historian perspective of, of diet. Uh, so what, what misunderstandings do we have about. 23. I mean the 1920s, the 18 hundreds, or [00:06:00] even earlier about the diet, a lot of us think that they ate a horrible diet compared to what we, you know, what we have, we have nutritionists and everything today telling us what we should eat and what we shouldn't.

[00:06:12] What do you think some people would be surprised about from a historic perspective about how people eat?

[00:06:19] Brad Marshall: [00:06:19] Well, I think one, I think people would be shocked at how much, um, especially if you look at, um, let's talk about upstate New York people on the farm in upstate New York, what day? I mean, you're talking.

[00:06:35] Hundreds of grams of dairy fat per day. Um, you know, probably 200 or more and even eight, even in the, in, um, I also love the China health study, um, which is not that I don't agree with most of the conclusions of the authors. Uh, I don't think protein's bad, but, um, But the actual data from the study is kind of amazing.

[00:06:58] And there there's a, a daring [00:07:00] region up in the Himalayas of China where they, that that's another culture that is consuming, you know, like 180 grams per day of dairy fat. So

[00:07:09] Carl Lanore: [00:07:09] are they the Hunter? No. Right. The Hunza or somewhere two

[00:07:13] Brad Marshall: [00:07:13] buttons. Um, you know what, like Tibetan, like, um, she partners or  right. And, and so, um, And so anyways, what all those cultures have in common is they combine huge what today we would think of as huge amounts of dairy fat with, um, typically with flour or, you know, um, or potatoes, uh, you know, uh, uh, New York dairy farmers were eating tons of potatoes along with their butter and cream and families would use one.

[00:07:49] One quart of cream every day between four people, that was the amount of heavy cream consumed back then. And so you had a huge amounts of this. And then, and then a lot of those, [00:08:00] um, farmers moved to New York city. And so then like, uh, you know, recently I was looking at historical pictures of Yankee stadium, like in like 1960.

[00:08:09] And you know, I've got this photo that shows hundreds of guys sitting in the Yankee stadium and you can look at menus at the time, you know, um, Again, it's, it's, it's dairy and it's wheat and they're eating them together. Um, and every guy in the stadium is like what we would call stick thin. Yeah. I mean, they, they look gaunt and these guys, and they're all wearing suits.

[00:08:34] And, and ties and hats and, you know, fancy hats by the way, decor has changed baseball. But, um, but you know, these guys are PR these guys are probably live in the city. You know, they take the subway to work or they take a cab to work. They go up the elevator to

[00:08:52] Carl Lanore: [00:08:52] the, yeah, they're not, they're not running and walking all day long.

[00:08:54] Right. They're not living the life. We live, they sit at a desk all day, then they go home. Yeah.

[00:09:00] [00:09:00] Brad Marshall: [00:09:00] Yeah, and they eat butter and toast, you know, like I've got a great mint. I've got a great diner menu from the time that's like a quick breakfast and it's like, you know, it's like coffee, coffee, pancakes, milk toast, literal milk toast, um, is like the most expensive thing on the menu.

[00:09:16] So I guess that was fancy. Um, which is just, which if you don't know is just toast with like, uh, Sugar and cinnamon, and then they pour whole milk over it. Right. That's that's milk toast, right. It's sorta predates cereal. Um, and so that's what people were eating in Manhattan. And you can look at those old photos.

[00:09:34] I mean, look at old photos of Manhattan, every, I mean, I'm not saying you can't find the occasional thing. No, no,

[00:09:38] Carl Lanore: [00:09:38] no. I found, I found my, I found my father's high school graduation picture. It's big. It's on a cardboard. It's all yellow. And uh, and so he was born in 24, so. Probably 1935, like 37. Yeah. You're usually 14 years old.

[00:09:56] When you graduated high school, um, or do you start high [00:10:00] school? 14 and you graduated 18, but still, yeah. So, but, but the point is, um, there's not a fat person, anywhere everybody is, is, is slim is lean. And it's shocking to me because I like a lot of people in my audience. They're going to learn some new things today that actually.

[00:10:20] You know, I just thought, Oh, we're just, we're just eating more. We're just sloth full. And we just don't do what those people does. And they were, they were late laborers back then. I'll give them that. Like my, my, I come from Italian Americans, they were brick masons. They were labeled no, there were no fat people back then.

[00:10:36] That's fine. That's why a guy like fatty Arbuckle made a living as an actor because he was fat. And that was the novelty about him.

[00:10:44] Brad Marshall: [00:10:44] Right. Totally. And, but, but the thing is back then at that same time in New York city, the bankers were leaned too. And they were sitting at desks all day. Yes, I

[00:10:51] Carl Lanore: [00:10:51] agree. I agree.

[00:10:53] Yeah. Yeah. So, so, okay. So let, let's talk about something. So you keep talking about the fats, the [00:11:00] fats, the fats. Now there are gurus out there. I just saw one. I'm not going to mention his name cause I'm not trying to call anybody out. Uh, that, uh, that said, um, there's no such thing as good carbs. Just like there's no such thing as good fats.

[00:11:16] Sure. Well, good and bad carbs and no, no such thing as good and bad fats, you would argue with that, that there are all sorts of things as good and bad fats. Right. I would definitely

[00:11:25] Brad Marshall: [00:11:25] argue that there are good and bad

[00:11:26] Carl Lanore: [00:11:26] fats and I still have science to prove it. That's my other point. Right.

[00:11:31] Brad Marshall: [00:11:31] So, you know, in my opinion, is that the thing that's changed, so, okay.

[00:11:35] So what changed between New York city then? And now I think what's changed is the introduction of a vegetable oils, mostly soybean oil. Um, I mean, that's the main one that the wheat that we eat, um, and there's, uh, there's, there's a reason for that, which is that, um, Soy protein is a great animal feed and it grows pigs and it grows chickens and it grows very quickly.

[00:11:59] And [00:12:00] so typically when soybean meal is fed to pigs and chickens, um, they grind and heat the beans and they remove the oil. And so the oil is basically became a by-product of fattening, pigs, and chickens, and they were like, What are we going to do with all this

[00:12:20] Carl Lanore: [00:12:20] oil? Yeah. Repurpose it, right. That's what they do.

[00:12:24] Brad Marshall: [00:12:24] Right. We can make money off this. And so, and so that's what happened. And so what happens is, um, so what I believe happens is that to distill it all down, I believe that unsaturated fats lower your metabolic rate. And I believe that they do it by there's something called uncoupling in the mitochondria.

[00:12:47] And when your mitochondria are uncoupled, you burn more energy when you're just sitting still, right. You don't have to doing anything. And so, and I think very few of us [00:13:00] are uncoupling our mitochondria. Well, what causes mitochondrial uncoupling? The answer is yes, it's a reactive oxygen species generated.

[00:13:09] In the mitochondria during, um, fat metabolism. So when you burn, uh, saturated fat, you're, you produce these reactive oxygen species, and that is the signal for your mitochondria to uncouple and it increases your metabolic rate. And when you eat too many of these polyunsaturated fats, um, The unsaturated fats simply do not create the same amount of reactive oxygen species, and that causes your metabolic rate to drop.

[00:13:42] Um, you know, and I just wrote one of the last articles on my blog, um, is called, this is your body temperature on vegetable oil. And it talks about a tribe in the Amazon. And there were, there's a very, um, well, you know, uh, [00:14:00] There was a health clinic that was built there fairly recently. So there's a very, well-documented drop of almost one degree Fahrenheit.

[00:14:07] So their body temperature went from like 98.6 down to 97.7 or something like that. Um, In less than 20 years. And the only thing that changed was a store was built there and suddenly they had access two hot pockets,

[00:14:27] vegetable oil, right. Because we know that everything in a grocery store is made with vegetable, anything that they were important in there. So, so they'd got access to vegetable oil and their body temperatures all dropped, which is to say their metabolism, their metabolic rate dropped. Right. Because. You know, your body temperature is a very rough indicator of your metabolically.

[00:14:48] Yeah. Because,

[00:14:49] Carl Lanore: [00:14:49] okay, so let, let, let me, let me contribute some things here to kind of just tie this stuff together. Uh, mitochondria, uncoupling, things that cause mitochondrial and company co [00:15:00] uncoupling, thyroid hormone, it's the, it is a mitochondria and coupler. When thyroid hormone is high, your body temperatures is higher and your basal metabolic rate is higher, which means you burn more calories, just sitting still.

[00:15:15] For those of us who come from the hardcore bodybuilding community, we all know what DNP is. DNP is an industrial solvent that if you just take 10 micrograms a day, you, you, first of all, you sweat constantly. And second of all, you lose body fat very quickly. Um, there's been discussions about people who took too much.

[00:15:36] And died because they literally cook from the inside out. You can put ice cubes all over their body. It doesn't keep them cool. This is a very powerful synthetic mitochondrial uncoupling. So when you're talking about mitochondrial and coupler, this is an important distinction because we've done numerous shows about calories in calories out.

[00:15:56] But one of the things we forget to talk about is your [00:16:00] calories out are not just affected by how active you are. There is non-exercise. Uh, uh, calorie burning going on, which is your basal metabolic rate and diet can affect your basal metabolic rate. Menopause can affect your basal metabolic rate.

[00:16:17] Dysfunctional thyroid can be. So a lot of people go, yeah, cold bath. A lot of people say, Oh, uh, I don't, I eat so little. Yeah, maybe you do. You're not lying. But maybe your basal metabolic rate means you need to eat 600 calories a day to lose weight. And you're not going to do that for very long. So this is a very important discussion now, but I have people in the audience going, but bread.

[00:16:44] I don't eat vegetable oil. I eat bacon and sausage. I'm on keto. I eat, I eat chicken. I eat steak. I'm not eating vegetable oil.

[00:16:56] Brad Marshall: [00:16:56] Right. And so what you're eating is [00:17:00] your eating, uh, poor you you're eating bacon that was finished on corn and corn is corn itself is about 5% oil and it's almost all polyunsaturated fat.

[00:17:12] And what happens is, um, that oil. Uh, kind of bioaccumulates in the pig. So, you know, there's only 5% oil and of that oil in the corn, but in the pig that that can turn into 15% or more. Um, and other thing that's changed recently is that, uh, we still, I started, uh, turning most of our corn crop into, uh, ethanol.

[00:17:39] Uh, to burn our gas tanks. We now something like 40% of the U S corn crop is turned into ethanol. And what happens when you turn the corn into ethanol? Is it concentrates, the fats that are left and then they take what they call the dry distillers grains, which is the stuff leftover from ethanol production.

[00:17:57] And they feed that back to the pigs. And that makes the pigs [00:18:00] even oilier because the distillers grains are now 20% oil. Um, and so I've seen studies where they've gotten the, the polyunsaturated fat content and pork up to 30%, but most of it. In grocery stores, I believe is now around 16%. Um, the USDA says it's 10%, but it's not, it's still,

[00:18:20] Carl Lanore: [00:18:20] but, but, but if you're eating bacon every morning, look the same way that dietary fat accumulates in the pigs fat, it accumulates in your fat too.

[00:18:33] This is the, this is the, you know, this is this discussion we've had when we've talked about dairy, what you feed the cow gets into the milk, just the same way, what a mother eats gets into the baby when she's breastfeeding. So it's not enough to just say, uh, you know, uh, what you, you, you become what you eat.

[00:18:51] You become what you eat, eats. Exactly. We have to pay attention to this chain and

[00:18:57] Brad Marshall: [00:18:57] chicken by the way is even worse [00:19:00] because, um,

[00:19:02] Carl Lanore: [00:19:02] You have to, she them straight from discovered. Yeah.

[00:19:04] Brad Marshall: [00:19:04] Yeah. Got that. If you supplement the chicken diets with soybean oil, it makes the chickens grow faster. And so most of the soy that we feed the animals, like I say, has had the oil removed, but, um, but with chickens they found, Oh, if we feed a bunch of this oil back to them, they grow faster.

[00:19:22] Um, and if you talk to. You know, and now the industry knows, Oh, well the chickens grow better with this oil. So we have to feed it to them. So if you talk to a nutritionist and of course all the feed mills are going to use a certified nutritionist to make their feeds. The nutritionist will say, Oh, well, you know, it's almost like animal cruelty.

[00:19:40] If we don't feed them the soybean oil because they grow better with it. And so it's so ensconced in the thinking of the livestock nutritionist that you absolutely have to give soybean oil to the chickens. And the chicken is routinely, you know, 20 to 25%, uh, linoleic acid, poly, and saturated fat. And that is more [00:20:00] than.

[00:20:00] Canola oil. That's actually quite a bit more than what is in canola oil. And so you have a lot of people on ketos who know not to eat vegetable oils, they wouldn't eat canola oil, but there's actually more polyunsaturated fat in the chicken and about the same amount in the bacon as what would be in canola oil.

[00:20:16] And so, yeah, that's a, and so that is going to lower your metabolic, but

[00:20:22] Carl Lanore: [00:20:22] Brad, but Brad, I'm a smart guy. I buy organic chicken.

[00:20:28] Brad Marshall: [00:20:28] Right. Even worse because, uh, so the problem with organic is that there's not, um, there's not the organic mills that remove the oil from the soybeans. So if you're running a conventional operation, all the soybean meal just comes in off the market and it's all the oil.

[00:20:51] But if you're organic, you're probably. Buying whole beans from a local farmer. Those beans are about 20% oil and they just roast them [00:21:00] and they grind them into the feed. So my guess is that most organic chicken is higher in polyunsaturated, fat than is conventional chicken,

[00:21:11] Carl Lanore: [00:21:11] but we've been told that polyunsaturated fat is good for you.

[00:21:14] In fact, Mazola used to talk about how great their polyunsaturated fat. Corn oil was healthy for you. What are you telling me this for?

[00:21:24] Brad Marshall: [00:21:24] Well, all I can say is that the single, the single dietary change that I can see that's flipped from New York city in 1960, when everyone was leaning in New York city today, is that, um, uh, soybean oil consumption has.

[00:21:44] Increased by, I don't know, 30 fold or something. Um, and you know, I also, again, to bring back to the body temperature discussion, you know, I just posted on my blog. I started called this is your body temperature on vegetable [00:22:00] oil. I guess I already mentioned it. But in that same article, they have a mouse study where they, you know, they have mice eating starch.

[00:22:08] They're very high. Very high body temperature next to a mouse eating starch and margarine together. And the mice eating the margarine have dramatically lowered body temperature compared to the starch eating mice. Um, and I think that's interesting because start, if you are a pure starch eater, And your mother was a Peerstar Jeter and your grandmother was a pure star cheater.

[00:22:32] What happens is your body fat is very saturated because humans can only make saturated fat from starch. Um, so if you're forced to make all of your stars or all of your body fat from starts, it'll be very saturated. So here's another historical thing going back and thinking about Chinese, um, in the China health study data, um, They show that the body fat of the [00:23:00] people is very saturated.

[00:23:01] And when the study came out, the author said the least active Chinese people ate 30% more calories than Americans and weighed 20% less. You know, this was probably like grandma and grandpa are retired and yet they're still eating 30% more calories than Americans. And so I think the reason why is that since their fat is very saturated, At night when they go to bed, um, and their, you know, their fat metabolism kicks on, they're sending a bunch of saturated fat into the mitochondria, which is creating reactive oxygen species, forcing mitochondrial uncoupling.

[00:23:41] And so I think that's why the starch eating, uh, Chinese eat more than Americans and stay lean. And I think that's why, um, you know, this population in the, um, I'm [00:24:00] spacing on the name of the country, but in the Amazon, in that same article had a very high metabolic rate until the store opened and they were able to get.

[00:24:10] Vegetable oil. And now they're my metabolic rate is dropping for the same reason that Americans metabolic rates have dropped, which is one way too much polyunsaturated fat, two it's in our chicken, it's in our pork. Um, and then three, we all end up, I believe it's because of the vegetable oil consumption in the first place.

[00:24:30] We all end up making too much of a thing called , which is a, which is an enzyme that turns our saturated fat into. Mono unsaturated fat, um, and monounsaturated fat. I'm not gonna say dietarily, but modeling saturated fat in your body is hugely cool with obesity. And in fact, you can make in the lab, you can make something like a, like a sea elegance.

[00:24:58] Yeah. Um, which [00:25:00] is this tiny little worm, but if you just force it to make a lot of STD one, uh, the thing that unsaturates fat. It'll get fat. Um, and if you prevent it from being able to make SED one, it loses the ability to store fat. Um, it actually can't store fat if it can't unsaturated,

[00:25:21] Carl Lanore: [00:25:21] uh, w w we have to take a break, but before we go into the break, couple of things, I want to say for those of you who are asking questions, we will get to your questions.

[00:25:30] I promise you want to listen to the rest of the show because there's a solution to this. Um, when we talk about fats, We all know that ratios matter. Like, you know, Oh, omega-3 is, should be two Omega six is, you know, should be a three to one, three, three times, uh, the six to one, a Omega three, because that is a better healthy balance that our ancestors.

[00:25:55] So it's all about ratios. When we talk about this, there are things you can do. There are ways to [00:26:00] fix this. So you're going to want to listen to the whole show because Brad is going to give you some solutions. He's done some experiments where he actually added to his basal metabolic rate, like eight, 800 calories a day, where you got 800 calories.

[00:26:14] I mean, this is insane because this is for those of you out there who have really slow metabolic rates. There's an answer. And you know, what that answer is. You'll have to listen to the rest of the show to find out because that's what this is about. But before we go there, we have to plug his website because you can go to his website and learn a lot.

[00:26:33] Uh, it, we, we have a special link here. It's SHR network.biz/fire. Uh, the website is called fire in a bottle.com. Correct Brad. Oh, it's dot net. Okay. Uh, but we, yeah, he has products there that will help fix these problems. Uh, we'd like you to go with SHR network.biz/fire because it helps us track and know what people are interested in.

[00:26:58] But however you get there, you need to go there. [00:27:00] We're going to take one quick commercial break. We'll be right back with more superhuman radio, stay tuned.

[00:27:08] Welcome back. We're talking with Brad Marshall. We're talking about why chicken and pork may not be good for you, but we're going to tell you how to fix the problem and that I like shows where we point out problems. And then we give you a solution. I want to mention Dr. Paul Dudley white. Do you know who he is?

[00:27:30] Brad Marshall: [00:27:30] That is, sounds really familiar, but, uh, I think he was involved with. I think he was anti vegetable oils back when

[00:27:39] Carl Lanore: [00:27:39] Dr. Paul Dudley white is the, uh, one of the leading founders of the American heart association. He was Franklin Delano Roosevelt's personal physician. Right. Um, he wrote a position paper in 1932.

[00:27:54] Um, he said in all his years of school, [00:28:00] Uh, residency, private practice. He only encountered one heart attack, one myocardial infarction, but then by 1932, the rate of myocardial infarction had gone up like 400, 500 fold. And he said that the reason was two-fold. It was the reliance on these new fangled vegetable oils.

[00:28:24] And he cited Crisco, which was introduced in 1909, 1910 by Procter and gamble as their first product. That was their very first product. He cited Crisco. And he said to people, go back to beef, tallow, go back to lard, go back to animal based fats. And the other thing he cited was that the consumption of sugar had skyrocketed over the previous.

[00:28:46] 30 or 40 years because sugar refiners were now making it more event  and blah, blah, blah. His paper was swept under the carpet because, uh, the edible [00:29:00] oil, early edible oil companies didn't want that message to get out. They want the Proctor and gamble want the Chris go to be great. We knew this. He also cited that Chris go.

[00:29:12] Was a hydrogenated vegetable oil, which made it even worse for you. He knew all these things instinctively back then and everybody ignored it. So he was onto vegetable oils early on as well. But he was squelched because he wasn't,

[00:29:27] Brad Marshall: [00:29:27] I think a lot of people were back then too, but it's just, like you say, um, there was a lot of money to be made and you know, these companies, I think it also endorsed.

[00:29:41] The heart association, you know? Uh, so I think there was probably an economic incentive for the doctors to choose the vegetable oils as well, even way back then.

[00:29:52] Carl Lanore: [00:29:52] Okay. So let's talk about, um, fat ratios, right? So that there really is magic and fat ratios, right? If you have 20 to one, Omega [00:30:00] six is two omega-threes.

[00:30:01] Your body is pro-inflammatory. You're going to turn on inflammation and feed inflammation, versus if they're closer to one-to-one and that number is disputed by a lot of people, three to one, four to one, but they're definitely the closer you get to one-to-one. So. If in fact people have been eating, uh, inadvertently unknowingly, a lot of polyunsaturated fatty acids.

[00:30:25] Isn't the answer? Well, let's shift these ratios.

[00:30:30] Brad Marshall: [00:30:30] Yeah. I mean, I, um, I think that there's two issues at play here. One is. Is the ratios of, like you say, the ratios of Omega six omega-3 because essentially what, what they do is they omega-3 and Omega six are competing for the same enzymes that use them. Um, and so if you and the, they get turned into these longer chain fats and those longer chain fats [00:31:00] play roles in inflammation, like you said.

[00:31:02] And, and so if you've got too much Omega six, They're all getting through the enzymes and the Omega threes are not going through. And so you lose that portion of the signaling cascade. However, in my opinion, we don't need more than maybe like a couple of like 2% of all Omega threes and all Omega six is total.

[00:31:29] Like I would say. Yes, fix the ratio. But before you do that, um, reduce all of them. Um, I would say reduce them first and then fix the ratio. Um, you know, I try to eat a diet that is, I would say less than, I dunno, probably less than two to 3% of calories as polyunsaturated fat. Um,

[00:31:56] Carl Lanore: [00:31:56] But, but what about your fat consumption on a day-to-day basis?

[00:31:59] Are you eating like [00:32:00] 90, a hundred grams of fat a day or you, are you really cutting back on, back on all fats?

[00:32:05] Brad Marshall: [00:32:05] No, no, no. I, I eat lots of fats. I eat lots of highly saturated fats. And so, you know, when I did the croissant, I, I mean, that was the thing, right? Croissants are, are two thirds of calories from fat in there about maybe 30% of calories from carbohydrate.

[00:32:21] And, but what I was doing was I was. Mixing. So stearic acid is an 18 carbon, um, saturated fat. So it's, it's the longest chain saturated fat that we would typically eat. Um, it's very high in chocolate. Um, it's naturally very high in, uh, grassfed beef it, which is specifically the effect around the kidneys of the animal.

[00:32:45] Um, it's not necessarily high in. Uh, the fat from a steak, um, it's, it's somewhat high. I mean, it's higher than it would be in soybean oil. Well, it's like, like to put that into reference, like, uh, the facts [00:33:00] and a steak might be 10 to 15% stearic acid and the fat from a pastured beef soup, it might be 30 to 40% and chocolate might be 30%.

[00:33:10] And so anyway, what I started doing was I started making these croissants and I was adding, um, I was supplementing the butter with just straight stearic acid, which is one of the things I sell on my website is both the stearic acid and the steer cat acid enhanced butter. And I was making the croissants out of those.

[00:33:28] And what I found was, um, you know, and, and part of the reason I do this, this is the study that everybody loves. Um, I call it the banana milkshake study, but, uh, these guys showed that if you go on a. If you put people on a low fat vegan diet for two days, and then they gave him these smoothies. He's like banana smoothies with like 25 grams of stearic acid in them.

[00:33:52] What they showed was that their mitochondria actually fuse together. So they did these and they have these beautiful [00:34:00] electromicrographs of the, of the, of the mitochondrial fusion process happening. So in response to eating this uric acid, your mitochondria fuse, and the rate of. Fat burning increases. And so I talk about, you know, eating the stearic acid puts you in a fat burning mode and increases your metaphor.

[00:34:16] Great of fats. Um, and that was the idea. And so when I first started getting these response, I actually, you know, I was struggling myself to lose weight and, and in the first, you know, two weeks I lost like inches off my waist, you know, it was, it was, it was, it was kind of insane. Um, and so. Also since then I've kind of

[00:34:41] Carl Lanore: [00:34:41] left.

[00:34:41] So let's segue into something else. Now this is a good time to talk about this because you kind of set the stage. So you did an experiment recently to a first lower your basal metabolic rate and then ramp it back up again. Talk about that and talk about the device. What did you use? [00:35:00] Did you use one of those bomb?

[00:35:01] Calorimeters what did you use to assess your.

[00:35:04] Brad Marshall: [00:35:04] Yes. So I have a device made by a company called P N O E . Um, and it is a, that's exactly it, you, you strap the mask on your face and you just breathe in and out, and it's measuring the amount of oxygen you're consuming and the amount of carbon dioxide that you're releasing.

[00:35:21] And from that, it tells you, you know, how many calories you're burning per per minute, basically. Um, and how many calories you would be burning per day if. You were at that same rate all day. Um, and so, you know, I, my routine and I, about the same time every day, sit down on the couch, wait for my, you know, heart rate to, to stabilize.

[00:35:46] And then I test my resting metabolic rate. Um, and so, you know, I did it a couple of these experiments using high stearic acid, but I did them for relatively short duration [00:36:00] because. I had a series of experiments that I wanted to do, and I wanted to kind of like go back to baseline between them. And so, um, you know, I kind of went and, and the other thing that I have done is this thing that I call the fasting mimicking diet.

[00:36:17] Um, wow. That's

[00:36:18] Carl Lanore: [00:36:18] just, that's just flip on the fasting mimicking diet.

[00:36:21] Brad Marshall: [00:36:21] It's a joke about the fast mimicking diet, but the idea of it is that you is that you. Uh, you have a feast every other day, and then you fast on the alternate days. So the idea is that whenever you feast, whenever you have a big meal, um, you're producing a lot of hormones, things like GLP and O E a, which is, um, something that you get when you eat.

[00:36:48] Mono unsaturated fats and things like the stearic acid clearly have some effect on metabolic rate. So my idea was all right, so if I feast, that's going to keep my metabolic rate [00:37:00] high. So if I feast and then go into a fasting day, then that to me is going to be a good way to burn fat because you're going to get your metabolic rate up and then, you know, and then you have a day hopefully burning it off.

[00:37:14] And then you go back to another feast day to try to keep. Your metabolic rate up.

[00:37:19] Carl Lanore: [00:37:19] Yeah. You pull your fooling your body because if you stay, if you fast, it's too long and too often, your body starts to reduce the caloric output, uh, by shutting down. And I kind of do this on a day-to-day basis right now. So I just started, um, doing time restricted feeding again.

[00:37:36] And so like I'm fasted right now from 6:00 PM last night. And I won't eat until about five 30, 6:00 PM tonight after I trained fasted this afternoon. Right. But then I eat 3,500 calories. Like I'll eat two pounds of beef and an avocado and a couple other things, you know, just like, and boom, I'm done. So I'm having that one meal a day and I am not losing any [00:38:00] energy.

[00:38:00] Um, I, in fact, when I'm fasted, I feel even more energetic than normal. So I'm kind of doing it on a day to day cyclical basis. Well,

[00:38:07] Brad Marshall: [00:38:07] I've noticed the same thing and I've noticed that that having that big meal, I mean, one, it's something to look forward to, um, And then too. I do think something about having a big meal all at once.

[00:38:22] Does something to get your,

[00:38:25] Carl Lanore: [00:38:25] have you read, have you read Dr. Melinda watt? V's book of doves, diplomats and diabetes. Cause if you have not, I'll send you a copy of it. No, I haven't read it. Okay. You got to read this book consistently and it really fit into your wheelhouse nicely, but he wrote a fantastic book explaining from an ancestral position.

[00:38:45] Evolutionary position, why you have to literally be starving before you eat in order to turn on the compensatory machinery that increases muscle and makes you more agile and makes you a [00:39:00] better Hunter and bit better one. Yeah, go ahead. I'm sorry.

[00:39:04] Brad Marshall: [00:39:04] W one of the things, as I said, I love food history. And one of the areas that I really like reading about is, is early accounts of, of native American foods.

[00:39:13] Um, And I just did an article about this, but one of the, one of the references says that native Americans will stuff themselves, like quote until their belly stick out and then they won't eat again for two days. Right. So, and that was kind of one of the ideas for the fasting mimicking diet was that that's apparently that was how native Americans often ate, you know, they would, they would feast and then fast, um, No, and I think there's something to that.

[00:39:41] And so, so what I did was I did the original feasting mimicking diet was last summer. And then I was trying to get my metabolic rate to kind of like settle back down to, I guess what would be my normal. Right. And so what I did was I just ate kinda like I didn't [00:40:00] go outside of my principles, but I didn't.

[00:40:03] Supplement any stearic acid. I didn't, um, what I was eating was basically like in the morning, I would make toast with butter and eggs and for dinner, I would have like, um, you know, maybe a steak and a little side of pasta or something. Like I was eating the same types of fats and eating a little bit, you know, some starts not a lot of starch.

[00:40:26] Um, and I was eating two to three times a day with the idea that that sort of like. Just, if I'm not thinking about it just kind of left to my own devices and I'm busy that that's how I would eat. Like just as a, not knowing anything and just living my life. Right. And so during that period, I, I did, uh, when I was doing the fasting mimicking diet, my.

[00:40:49] Resting metabolism was around 2,600 ish, typically 25, 2,600. And so by the time I had eaten this way, a couple of months by mid [00:41:00] October, my basic metabolic rate was down to like 2200 calories a day. Um, and so, you know, so I saw a 400 calorie drop from the, from the stearic acid feasting to just kind of normal, two to three meals a day of.

[00:41:17] Just kind of normal-ish foods. And so then I started taking, um, stir stir Coolic acid, which is a natural, um, inhibitor of this enzyme, S C D one. And what SDG one does, is it it converts, um, Your saturated, your stored saturated fats into monounsaturated fats. So it literally is unsaturated in your body fats and, and there's a really strong correlation between  and, uh, obesity in humans.

[00:41:53] And, and so again, I think it comes down to mitochondrial uncoupling. If your fat is too [00:42:00] unsaturated, when you burn it, you're not. Creating this mitochondrial uncoupling in that lowers your metabolic rate. And so, so a lot of Americans have over-regulated se one, and there's a blood test that you can do. Um, that's linked to from my website, uh, and it shows you, you can look at like the amount of stearic acid and the amount of oleic acid you have in your, in your blood cells.

[00:42:24] And that tells you how active this enzyme is. Like how much of your stearic acid is getting converted to. Um, you know, how much of the saturated steer gas is getting converted to the monounsaturated oleic acid and that's internal, which is a little different than what had some dietary. But anyway, so I, for two months I used, um, this oil from a tropical tree, uh, and it, um, it prevents.

[00:42:55] Yes. It, it prevents your body from converting your saturated fats to unsaturated fats. [00:43:00] So then I went back to the metabolic tester and after doing that, my base metabolic rate was back up to about 25 to 2,600 degrees just as it had been when I was doing this, the fasting mimicking diet. Um, and that was, you know, 25 to 2,600 while eating, you know, toast and butter in the morning and steak and potato in the evening thing.

[00:43:24] Okay. So then, and I did the blood test and I showed that indeed my, um, the levels of stearic acid in my body are much higher. Um, the level of, and I also have been restricting polyunsaturated fats for. Two plus years now. So my levels of polyunsaturated fats, very low compared to most Americans, um, and my motto unsaturated fats are down.

[00:43:52] You know, my leg acid went from 23% of my body fat in or of my blood cell fat, I should say in [00:44:00] October to I think, 17% on the last test. So my saturated fat is up. My polyunsaturated model and saturated fats are both down. So my, so I'm much more saturated than I was two months ago. Right. Right. So then in the context of that, I went back to the fasting, mimicking diet, doing these meals where I'm consuming just an incredible amount of food.

[00:44:29] That's very high in stearic acid. Right? And it was like, it was like, boom, I, the next day, well, within, within two cycles of doing that diet. So I feasted the next day I was at like, I think like 2,800. Wow. And then I fasted and on the fasting day it was like 2,900. Wow. And then I feasted again on the steer of gas.

[00:44:57] And then after the second time, the next morning, [00:45:00] My basic metabolic rate, was it, uh, 3,100 calories per day. And then it kinda S you know, I kept repeating the cycle and it kind of stabilized somewhere around 28 or 2,900, but still,

[00:45:17] Carl Lanore: [00:45:17] I mean, that's amazing, like you're, you're in a caloric deficit because your body is just using more calories without doing anything special.

[00:45:26] Brad Marshall: [00:45:26] Right. Right. I mean, I had to do a lot of special things to make that happen, of course. But, but I'm not, it's not like I'm exercising just while sitting on the couch. And like I say, it, the device measures your heart rate. And, and so, you know, I knew that everything was the same. I was sitting still heart rates the same.

[00:45:46] Now I'm burning an extra eight, 900 calories. Right. And so, I mean, what is that over a week? Well, that's. Six five to 6,000. Okay. Oh my God.

[00:45:55] Carl Lanore: [00:45:55] And that's what, and that's the over the week is really the magic, right? People like looking at the day, [00:46:00] but it's, it's because a lot of times your body will correct itself by lowering the metabolism or increasing hunger and you end up eating more.

[00:46:07] And when you look at the end of the week, it's like nothing, nothing changed, nothing changed at all. We have to, we have to take a break when we come back, I want to answer some questions that are up here. Sure. So, and then I also want to start to work on. Some of the things that you have at your website that can help people achieve, uh, this, this process easier.

[00:46:28] So let's do this. Let's just take one quick commercial break. We'll be right back with more super radio stage. You too.

[00:46:41] Welcome back. So I want to get through some of these comments and questions and because they're good questions too. Um, so the first one comes from Robert Thompson, uh, Oh, wrong one wrong one. He has a couple of comments of Peter. He says, what about feral pigs? [00:47:00] I'm a Hunter. And actually, uh, I can hunt pig pretty close.

[00:47:04] Um, are they safer than, than farmed pigs? You think? Um,

[00:47:10] Brad Marshall: [00:47:10] that's a good question. You know, I don't, I don't honestly know. Um, I think the thing about feral pigs is they. They, I know they get into a lot of like corn crops and eat a lot of corn too. So yeah, they do. And I, that's a really good point. I'm not

[00:47:28] Carl Lanore: [00:47:28] sure.

[00:47:29] I mean, that's a good point because one of the reasons that a lot of States are now inviting hunters, like Georgia is inviting hunters from other States to come and hunt feral pigs there because, Oh, I know it's a huge break and an afternoon they'll destroy a hundred acre crop of corn.

[00:47:44] Brad Marshall: [00:47:44] Right. Yeah. And so I, you know, they probably are sort of corn finished as well.

[00:47:50] Um, you know, the pork I sell, I'm selling a, um, this low poof of pork or low polyunsaturated fat pork. And [00:48:00] we go through great efforts to, to find feed stuffs that are not, that don't have, or have extraordinarily little polyunsaturated fat in them. Um, it's not easy, but yeah. Um, For wild pigs. I, uh,

[00:48:16] Carl Lanore: [00:48:16] I'm not sure.

[00:48:17] Okay. This is another question I'm sure on everybody's mind. Right. So what about coconut oil and olive oil and even things like avocado? Are these also dangerous or, or do these also increase our, uh, puffer intake? Um, so

[00:48:35] Brad Marshall: [00:48:35] coconut oil does not, um, Coconut oil. I have kind of a mixed opinion on only because it doesn't have, it's very, it's not very high in steer guys and specifically, and stearic acid, I think may have some specific role in increasing metabolic rate.

[00:48:52] But the flip side is that olive oil will not fill you up with poly and saturated fat. So that's good. Um, olive [00:49:00] oil and avocados. Are mostly monounsaturated, although they both contain a fair amount of polyunsaturated fat as well. I think olive oil is around 12% and I think olive oil is around 16%. So to me, that's that's high and I don't tend to use those.

[00:49:18] Um, but something like macadamia nut oil, which. If it's not adulterated, we don't always know. Unfortunately,

[00:49:28] Carl Lanore: [00:49:28] all these, all these primary, all these, uh, high end oils are adulterated down. I know.

[00:49:33] Brad Marshall: [00:49:33] Well, that's what, that's what they say. And so that's the other reason I would avoid that, but all right, let's talk about an actual physical avocado, right?

[00:49:41] That's not your, you're not going to, you're going to get a little bit of polyunsaturated fat from that, but hopefully it's not going to put you over the top. Um, if you don't overdo it. And so now you're getting mostly. Mono unsaturated fat. Um, or if you were to eat actual macadamia nuts, right. And the model in statuary fat.

[00:50:00] [00:50:00] Um, I talk about this in, um, an article in my blog. I think it's the STD one theory of obesity, part three, um, where I talk about dietary mono and saturated fat does very interesting things. Um, It causes your, it basically causes your whole fat metabolism to get upregulated. And what your body starts doing is it starts cranking out, um, saturated fat to mix in with the monounsaturated fat because the body doesn't want to store, you know, storing mano and saturated fat is a trigger.

[00:50:34] To store more fat. And so your body doesn't want to do that. And your body sees the incoming model, et cetera, fat, and says, Oh, we've got to saturate this. And so it turns on all kinds of enzymes involved in creating, um, Saturated fat so that they can, you know, so cause it to saturate it before it can store it.

[00:50:54] Um, so that's essentially the body's answer to dietary model and saturated fat, [00:51:00] you know, it, it, and it does, it increases, um, O E a is produced in your gut. That's the. Sort of hormone production, not really hormone, um, produced from eating monounsaturated fat. And that is the thing that, um, stimulates PPA or alpha and sets into motion this whole, uh, metabolic response to Manoa, et cetera.

[00:51:23] So that's pretty interesting. Um, and I, and I read about this in the article that. Um, one of the earliest forms, presumably of monounsaturated fat people would have been eating where would be bone marrow, which is like up to 70% monounsaturated, which is probably surprising to a lot of people. But you know, it'd be fat itself has more monounsaturated fat than saturated fat, which I think is another thing that people would be.

[00:51:50] Surprised

[00:51:50] Carl Lanore: [00:51:50] by beef, but beef does have fairly, it has consistent amounts of steric acid throughout even the most of the lean muscle meat and so on. [00:52:00] Does it not? Well, you sort of,

[00:52:04] Brad Marshall: [00:52:04] so, so, um, the, when you look at, um, the places on the animal where fats come from, All over this, the saturation levels are different.

[00:52:16] So for instance, the marbling, the marbling fat that's like within this marble, the, within the steak, that's probably the least saturated fat on the animal, the like back fat on the outside of that cut of meat. That's harder. That's going to have more stearic acid in it.

[00:52:34] Carl Lanore: [00:52:34] And that's the part we want to cut off and throw away, you know,

[00:52:38] Brad Marshall: [00:52:38] well, we'll do that, but I think that's the better stuff.

[00:52:41] And then the beef suit, specifically, the kidney fat, um, which is around the organs. Which you don't really get, um, most people, but uh, people use it for bird feed, but, um, that's really high in stearic acid. That can be 35, 40% stearic acid. Oh, those sewage

[00:52:58] Carl Lanore: [00:52:58] blocks that we put [00:53:00] out for the birds. Can we eat those

[00:53:03] Brad Marshall: [00:53:03] well?

[00:53:04] I mean, I've thought about it. Uh, you probably could, but they're all full of like nuts and stuff. You know, they render it down and the reason they use it. Is because it's so high in saturated fat, that it has such a high melting point that it doesn't melt in the sun.

[00:53:18] Carl Lanore: [00:53:18] Exactly brilliant. Um, okay. So, um, bear said he's cooking with macadamia nut oil.

[00:53:26] You mentioned macadamia nut oil. So macadamia nut oil is not that offensive. You're saying not that big

[00:53:30] Brad Marshall: [00:53:30] of a problem saying macadamia nut oil is probably. Pretty good. As long as you know, that it's really macadamia nut oil and that's my main concern with it.

[00:53:37] Carl Lanore: [00:53:37] Okay. And, and that comes to a question. What oil would you recommend for salad dressings?

[00:53:45] Brad Marshall: [00:53:45] Well, this is a long, this is a long same problem. I'll tell you. What I do for salad dressing is I take, um, I take a heavy cream and a little bit of sour cream and I mash, um, blue [00:54:00] cheese into it and make like a, like a creamy

[00:54:02] Carl Lanore: [00:54:02] blue cheese dressing. Yeah. That's a great idea. That's actually a really good idea.

[00:54:06] That sounds very true.

[00:54:08] Brad Marshall: [00:54:08] Or you can do to just like, um, sour cream with like a. You know, those pack, those seasoned packeting Nick, uh, yes. Seasoning packet mixes such as ranch dressing, or what's also really good if you want to do like a Mexican us, like a, yeah, like a taco type salad is you get a packet of taco taco seasoning mix and you mix that in with sour cream.

[00:54:33] Um, that actually makes a really good salad dressing that does help too. Or even the, um, The adobo sauce and that can have a Shippo lays on Dobo you mix that into your sour cream. That's also a very good seller. Gotcha.

[00:54:47] Carl Lanore: [00:54:47] Nice. I like these. These are great suggestions from a culinary standpoint. Yeah. Robert Thompson is asking about cold water, efficient oysters.

[00:54:55] Those are, those are, those are good sources of good fat. Are they not? I mean, they're not, [00:55:00] they're not going to have stearic acid, but they're also not poly, et

[00:55:02] Brad Marshall: [00:55:02] cetera. I have stearic acid. Um, there is some evidence that, um, the long chain. Omega-threes um, through some different mechanism, I think, than what makes the stearic acid work also can increase, um, uncoupling and metabolic rate.

[00:55:22] I haven't personally experimented with it much, but, uh, I think there's, there's some good studies out there that suggest they're probably good.

[00:55:30] Carl Lanore: [00:55:30] Um, I want to take our last commercial break and when we come back, I want to start talking about the products on your website and how we could use them.

[00:55:36] Excellent. Uh, but when we come back, I want you to explain to us idiots who use the term polyunsaturated fat and saturated fat. What a saturated fat really means. Like sure. Is it a more calm, longer chain? I just want to, I want to get my head around this stay tuned. We'll be right back with more supereme radio.

[00:55:55] We're going to give you answers now that will lead to improved metabolic rate [00:56:00] and hopefully some fat loss to stay tuned. Hey, welcome back. We're talking with Brad Marshall. His website is fire in a bottle.net, or you can go there by SHR network.biz/fire. We're going to talk about his products because he has.

[00:56:17] Products that are all a result of his selfish desire to lose weight. I mean, you're, you know, you're just really just, I don't know. But anyway, um, before we do that, explain to us in, in, in kind of like layman's terms, what the difference between a mano poly, you know, unsaturated fat and saturated fat are, how are they different?

[00:56:41] Brad Marshall: [00:56:41] Actually, the only difference is the number of double bonds. So w uh, fat is, is all it is, is it's a string of carbons and they're all connected one after the other. And most of the carbons, um, are connect. Carbons can make four [00:57:00] bonds. And so, uh, carbon in a row is connected to a carbon on either side. So that's one, two, and it's usually connected to a hydrogen and a hydrogen.

[00:57:09] So that's three, four. Right. So that is, that's a saturated bond, um, because

[00:57:15] Carl Lanore: [00:57:15] every one of those available places is filled.

[00:57:19] Brad Marshall: [00:57:19] Right. Okay. So every once in a while in a fat you have a double bond between two of the carbons. So instead of, instead of a carbon having one bond with this carbon and one bond with this carbon, it has two bonds with this carbon.

[00:57:35] And so, um, So between the carbons that already has one, two, three, and it's got a hydrogen down here and that makes four, which means there's not a hydrogen here. And the one next to it also has a double bond back to it. So it's lacking a hydrogen. And so when we say saturated, what we really mean is that the carbons are saturated with hydrogens.

[00:58:00] [00:58:00] Um, and so. So that double bond between the two carbons means the sat, the, the unsaturated fat has two less hydrogens than it potentially would. Otherwise, now that, um, that affects, um, The melting point of the fat a lot, because what happens is whenever you have a, because a saturated fat is kind of a long, straight molecule, but when you introduce a double bond, the kink is introduced to the molecule.

[00:58:35] And so like a mano on saturated fat can't pack together as tightly as the saturated fat is. Cause they're like L-shaped. And so that makes the, the, the melting point, uh, lower. So obviously, you know, Olive oil is liquid at the same temperature that, that beef fat is solid. And then polyunsaturated fat just means there's multiple double bonds.

[00:58:59] Um, [00:59:00] and that it really is all that there. And that really is all there is, they're not that much different, but, um, but there's this very sophisticated mechanism in the mitochondria where the lack of, um, those lack of double bonds means that less, um, Electrons are headed through this one, uh, on-ramp onto the electron transport chain and that's what makes their ATP and basically the saturated fats flood that on-ramp, and that's what causes this release of the reactive oxygen species, which is the thing that causes the mitochondrial uncoupling, which causes our metabolic rate to increase.

[00:59:39] And so. The polyunsaturated fats do not overwhelm that on-ramp in the same way that the saturated fats do because of, because of just, just because of those couple of double bonds, right. It's hard to imagine it would make that much difference. But when you look at, you know, when you, you look at studies where they, [01:00:00] and these are not easy to study just to do, you know, they have to like, Take live cells and then separate out all the mitochondria and then feed them different fuels and watch what happens and how much the reactive oxygen species build up.

[01:00:12] These are hard to do, but, but you can absolutely show that the saturated fats cause a lot more, uh, of these ROS to be produced in the mitochondria and, and, and

[01:00:23] Carl Lanore: [01:00:23] that, and that ROS production actually leads to, uh, the, uh, Mitochondrial adaptation to things like exercise and stuff. See, that's why taking large doses of vitamin C before training can stop your mitochondria from adapting to the workload and improving.

[01:00:43] And upregulating because they suppress that ROS. So that's another interesting thing. The other thing I wanted to ask was, so when we talk about hydrogenated oils, they're just artificially loading. These fats with hydrogen to make them act like saturated fats, even though they are not so that in [01:01:00] room temperature, they remain solid.

[01:01:03] Right.

[01:01:03] Brad Marshall: [01:01:03] And, you know, in fact, um, hydrogenation does cause a lot of the polyunsaturated fats to become saturated. Right. And that's why the, your old margarine was, was a solid at room temperature. So in some ways, I would argue that hydrogenation of soybean oil was a good thing, except that it had the by-product of creating trans fats.

[01:01:33] But I think in some ways the banning of hydrogenation may have backfired a bit because, you know, when you go in restaurants now they're just putting straight soybean oil into their deep fryers. Well, that's not a good idea because. The other thing about those double bonds is that's a good place for oxygen to attack and oxidize that oil.

[01:01:57] And so the soybean [01:02:00] oil, when you put them under this high heat treatment, and everybody's eating turned into

[01:02:03] Carl Lanore: [01:02:03] trans fats, they turn, they

[01:02:05] Brad Marshall: [01:02:05] turn into all kinds of crazy things, right? Not just trans fats, right. You're putting straight soybean oil into the front. So, so in some ways I would say that, you know, if, if you're going to take a vegetable oil and put it in a deep fryer,

[01:02:21] Carl Lanore: [01:02:21] Yeah, yeah, yeah.

[01:02:24] Brad Marshall: [01:02:24] I'm not saying that. I'm not, I'm saying you probably shouldn't put that suitable oil fryer anytime under any circumstance, but you're going to do it. You might want hydrogenated first, even though you're going to get transplants, but at least you're fixing other problems. But

[01:02:39] Carl Lanore: [01:02:39] anyways, so let's talk about, let's talk about the products T T T tell my audience what they can find on your website.

[01:02:45] That speaks to some of the things we've been discussing today.

[01:02:49] Brad Marshall: [01:02:49] Sure. And so, uh, first did the croissant diet. Um, I was using this, I was using stearic acid just as a, as a, you know, just to add to [01:03:00] these, to these croissants. And so I sell that. I sell the highest grade. It's like 92% pure food grade stearic acid, which is like a fine powder.

[01:03:09] Um, and it's hard, it's hard like candle wax, but, but you can. Melted into any dish. So you can just add, like, if you're cooking a steak and you know, if you want to make like a butter sauce on there, you can just put a teaspoon of this powder in there. And it just, you know, it just gives you a couple extra grams of stearic acid.

[01:03:30] Um, I also sell the, um, the initial, um, The, the enhanced butter oil that I made the croissants out of initially. So that's mostly butter and it's about 20% stearic acid. So that is that product I think is about 27 or 28% stearic acid by weight. And so a couple of, you know, a cup, if you eat a couple of ounces of that, you're going to get close to that level where they showed, um, [01:04:00] Mitochondrial fusion in that, in the banana milkshakes.

[01:04:03] Carl Lanore: [01:04:03] Well, what about if I just, what if I just took a tablespoon of the granulated stearic acid a couple of times a day? Would I, would I, would that be adequate to kind of, so

[01:04:14] Brad Marshall: [01:04:14] a lot of people ask that question

[01:04:16] Carl Lanore: [01:04:16] and the answer we're all lazy. We just want it just to be put it in my mouth. Okay. Right. Well, he might.

[01:04:20] Brad Marshall: [01:04:20] And so some people have, have, um, you know, anecdotally on, on, um, you know, Twitter, et cetera, have claimed pretty good results from just like. Mixing it into water and just like shooting it. Um, I'm not sure because the, the melting point of stearic acid is like something like 170 degrees. So I'm not sure how absorbable it is, ground fine.

[01:04:42] You know what I mean? I'm just not sure

[01:04:44] Carl Lanore: [01:04:44] if you're right through. But I can mix it in with my, so I'm, um, I'm having coffee again and I'm putting lots of stuff in my coffee, creatine college in a little bit of a, of a glucosamine, uh, some liquid MCT oil, [01:05:00] some powdered MCT powder, because that has a little casein and it kind of acts like a streamer.

[01:05:04] So I could add the stick acid to my coffee in the morning. Yeah,

[01:05:09] Brad Marshall: [01:05:09] you absolutely could. And are you, are you blending that like, uh, yeah, yeah, yeah. If you added the steerco acid with the MCT oil and blended it and it's got that casing, that would probably be a really good one. Use it. Yeah. Yeah. Um, and so, so there's that, and then the other thing that I'm selling now, and this is, this is brand new.

[01:05:25] This is actually isn't quite shipping yet, but we're getting really close on. This is the, um, that stir Coolio oil that I mentioned. So this is, this is a tropical nut. Um, It grows all around the world, in the tropics and, and people eat it. Um, you know, it's, it's, it's just another thing you can buy at a farmer's market in India, for instance.

[01:05:47] And so, and these nuts are about half oil and it just so happens. They have this particular oil, which is called the cyclo protein fat, and it basically looks like stearic acid, except there's a, [01:06:00] this cyclical carbon ring right at the, at the. Point where of the active site of this SED one, the enzyme that unsaturates your fat.

[01:06:10] And so, so this naturally occurring thing just happens to block the enzyme, um, that you know, that unsaturates your body fat and that most of us are probably making too much of. And so that was the oil that I used in combination with. Eating tons of stearic acid to get my metabolic rate up to the 3,100, um, or yeah, 3,100 calories a day.

[01:06:36] And so, you know, in combination of, you know, of, of the oil and the dietary, I think that's where you can really get your, get your metabolic rate up. And basically what you're doing, you're just changing the octane of the fuel. Entering the mitochondria, right? Because the, the fact going into mitochondria, some [01:07:00] of it's from your diet, some of it's from stored fat.

[01:07:02] And so if you can get both of those things as high octane and as possible, you're going to generate the most ROS. You're going to have the most uncoupling and you're going to have the highest metabolic rate. And so I'm kind of thinking about it from both, from both both ends, you know what what's happening in the body and what's happening in your diet.

[01:07:21] And so it's all kind of. It's all for that purpose. And then the other thing that I'm selling is on my firebrand meats website is, is pork that is not fed polyunsaturated fat. So I'm trying to offer pork. And ultimately I want to offer, um, chicken this summer as well. That is a skin on chicken that is not full of polyunsaturated fat.

[01:07:44] And so that's, that's more of a long-term project. That's when I take a little more time to. You know, we're, we're experimenting with some different pig genetics, because that has a big effect on the polyunsaturated fat too. I think the diet we have right now is really good. [01:08:00] We're um, we're cycling through a few kinds of genetics, um, playing with purebred Berkshire's we're doing a Berkshire, um, manga Leitz across and seeing what effect that has.

[01:08:09] And so we're just trying to make nice, uh, animal fats that are not. Full of polyunsaturated

[01:08:18] Carl Lanore: [01:08:18] fat. How long do you think it takes for your body to deplete the stored polyunsaturated fats? If you really like cut back on any consumption at all, how long does it take?

[01:08:30] Brad Marshall: [01:08:30] That's a good question. I mean, I've been doing it, you know, I've been doing it for two years and I can definitely see on my blood tests that I have.

[01:08:39] A lot less than most people. So you

[01:08:41] Carl Lanore: [01:08:41] can do a puff of blood test. You said that's available at your website as well, right?

[01:08:45] Brad Marshall: [01:08:45] Yeah. There's a link to it. Uh, the company's called

[01:08:48] Carl Lanore: [01:08:48] OmegaQuant there's a little, he was just on my show. Yeah.

[01:08:52] Brad Marshall: [01:08:52] Yeah. So it's, so they have a complete blood test and that's what I've been using.

[01:08:56] Um, I talk about, I have some results in the article called the [01:09:00] STD one. A theory of obesity, part two, um, it links to the test and, and you can also see my, some of my numbers and write some other people that have posted their numbers on, um, on, uh, Twitter. And, and you can kind of. Compare yours to other people.

[01:09:18] And I'm doing an article now about another, another interesting thing I've seen because a lot of people have sent me their tests. And then I start to see these patterns emerge. Um, so I've got an article coming up about very long chain, saturated fats, things like Nirvana acid, which are like 24 carbons long.

[01:09:39] Um, and it seems like most Americans are making more. A lot more of these very long chain saturated fats than we really ought to be

[01:09:49] Carl Lanore: [01:09:49] the longer they are, then the harder it is to turn them into a useful stub, substrate for energy. Right. Well,

[01:09:55] Brad Marshall: [01:09:55] I think what it is, is I think when you start to see. Those [01:10:00] very long long-chain saturated fats.

[01:10:01] It suggests that your enzymes are out of whack. Gotcha. Um, and it's the same thing. Like you see the, like I talk about, we're all probably making too much of this one. I think we're probably all, so a lot of us are making too much of a transcription factor called P P a R gamma, which is something that, um, you know, is known to cause obesity.

[01:10:25] There's a, there are these, um, A diabetes drug called pioglitazone and what it, what it does is it stimulates PPA, our gamma and a well-known side effect of pioglitazone is it causes weight gain. And so I think when I see people with a lot of, you know, the HENAAC acid at 22 carbon saturated fat, I think they're probably making too much PPA or gamma.

[01:10:54] And that, that means that. Yeah. And that's why they're seeing that long chain saturated fat. But I also know that PPA [01:11:00] or gamma is known to obese and make people

[01:11:02] Carl Lanore: [01:11:02] fat. Um, what about seed oils? Where do our seed oils a bad idea? You know, people love sunflower oil and they cook with safe flowers or oil. And are they, are they high in, uh, in puffers?

[01:11:17] Brad Marshall: [01:11:17] Absolutely. I think they're disastrous avoid them. That's my advice. Um, yeah, no, I think they're really bad. I think they, I think they are. I think they're the difference between, you know, New York city in 1960 in New York city in 2020, right along with the sugars, you know, it's funny. Um, if

[01:11:37] Carl Lanore: [01:11:37] we eat more, if we eat more sugar, but Phil getting a lot of stearic acid.

[01:11:40] We probably wouldn't have seen the obesity rates, but it was like, it was like the yin and the yang. It's like, let's shut down the metabolism. Let let's shut down the, the a person's metabolism. And now let's just keep ramping up the sugar. Yeah. Right. Right.

[01:11:56] Brad Marshall: [01:11:56] Well guess what the other thing, guess what, one of the major things that [01:12:00] upregulates, that STD one enzyme is sugar.

[01:12:03] Sugar can up regulate it like tenfold. And so, you know, and where you also see. , you know, people have non-alcoholic fatty liver disease, but when you look at, in the livers of people with non-alcoholic fatty liver disease, which is mostly people that are eating a lot of vegetable oil and sugar, um, or alcohol, um, then you also see upregulated SCD one, and you see this up-regulated PPA or gamma.

[01:12:35] And so all these things kind of work together. I think. Um, and so, yeah, I'm trying to figure out how to

[01:12:43] Carl Lanore: [01:12:43] land last comment and question. So we have a new sponsor, um, called white Oak pastures and they actually farm the way people used to farm. Yeah. I'm familiar with them and Oh, you are? Yeah. Okay. [01:13:00] Okay. So one of the things we, we had another, uh, beef company before them.

[01:13:06] And I used to get their grass fed steaks. Right. And one of the things I notice about white Oak pastures is when you cook their steaks, the fat, like, like I love their ribeye, the fat turns yellow. It's not white. And I think that's an indicator of carotenoids because these cows are really fed and finished on grass.

[01:13:31] Am I, is that correct? No,

[01:13:33] Brad Marshall: [01:13:33] I think that's correct. I think that's correct. And, and there's also, uh, differences between breeds of cattle and how, how many of the cared noids they concentrate. Convert. Yeah. Um, so like jerseys are known for having really yellow butter cause they, they don't convert the same amount of carotenoids, uh, as do Holstein cows, for instance.

[01:13:54] Right. But yeah, no, that's absolutely what

[01:13:56] Carl Lanore: [01:13:56] you're seeing. I think that these, this is the best beef I've ever had. [01:14:00] And I'm not saying that because they're currently a sponsor. If they leave, I still believe they have the best beef I've ever had. A SHR network.biz/white Oak. Use the code SHR 20 for 20% off on orders up to a hundred dollars.

[01:14:13] Um, it's it's I actually have a picture that I'll share on Facebook. Uh, tomorrow I have a T-bone steak from this other company. And then I have the two, um, uh rib-eyes and I cooked them side by side on my grill and the T-bone steak from this other company. The fat is as white as you know, the sheets on my bed, but the ribeye from white Oak, it, it, it it's, uh, it's yellow, it's yellow, it's undeniably yellow.

[01:14:48] And I'm like, that's gotta mean something. It's gotta mean something.

[01:14:53] Brad Marshall: [01:14:53] Oh, yeah, no, I mean, I, yeah, yeah. I absolutely believe we should be feeding animals. The right thing I think has, should [01:15:00] be on grass. Um, we should be doing rotational grazing. You know, I did rotational, I did rotational grazing with pigs. I did mob stock rotational grazing with pigs for years, and I just, you know, I believe that's what we need to be moving towards.

[01:15:16] Um, it's a big project, but, um, I'm for it.

[01:15:21] Carl Lanore: [01:15:21] So really feral pigs may not, you know, I keep thinking about this, like, man, he's right. Cause feral pigs, they, they, they destroy corn. They destroy every crop that they can. So they really are eating this stuff. I'm sure they destroy, uh, soybean crops too. So they're already eating all this stuff that we don't want them to eat.

[01:15:40] So it's not, you wouldn't say that

[01:15:42] Brad Marshall: [01:15:42] it's kind of a, I mean, it may, you know, it might make a difference. What, what season you capture them in? Um, Good point and

[01:15:51] Carl Lanore: [01:15:51] good point. I guess if you hunt them, when people aren't growing crops, we're probably better off in the winter in the winter [01:16:00] because

[01:16:00] Brad Marshall: [01:16:00] it, I'm sorry.

[01:16:02] There's a lot of actions that could affect at the age. The, um, you know, what their genetics, like, I assume those genetics all came from, from, uh, you know, from regular farmers and pigs. At some point, pigs go back to a kind of wild. Phenotype fairly quickly compared to other domestic animals. They, they revert to being wild hogs again.

[01:16:27] Um, no one really understands why or how, but after just a couple generations in the wild, they go from look like a farm pig to looking like a wild hog. It doesn't matter what start out looking.

[01:16:36] Carl Lanore: [01:16:36] It's weird. Maybe it is the diet. Um, so the, uh, the other thing I wanted to mention is that I have a Mennonite farmer that I used to buy my, my, my pork from right.

[01:16:49] He told. So he bred this red pig over generations to have short ears because they fought when they have, when they have big floppy ears, it impairs their vision [01:17:00] and they're less likely to forage or porridge aggressively. So he bred these red pigs, the beat, the meat was delicious, but he bred them where they have short, perky ears and they're willing and they forge.

[01:17:12] But, and so I thought, Oh, this is great. They're out there eating stuff that pigs eat. But then I found out he cut a deal with old Forester. So we have a lot of distilleries here in Kentucky, obviously brightness and old Forester is on the South side of Louisville, Kentucky, and he cut a deal with them and he got himself this big, um, truck, you know, that carries liquids.

[01:17:36] Should he goes there and he picks up their mash for free. Like they just want to get rid of the mash. Right. And he started feeding his pigs that mash and the taste of the meat changed. It really did. It was noticeable. And cause I asked him and I said, you know, Jay what's changed about the pork it's it's it doesn't taste the same.

[01:17:55] He goes, well, he goes, uh, I've got so many pigs now that I don't have enough [01:18:00] land for them to forage on. So I've been going down to old Forester and I'm picking up, you know, like literally. 5,000 gallon truck. He has like a trailer truck and he gets the mash from them. He feeds them the mash, which is just corn and grains.

[01:18:15] And God knows what else that's been boiled to hell. Right. And I said, wow, the pork tastes different and I stopped buying.

[01:18:22] Brad Marshall: [01:18:22] And what it sounds like he's getting is the same thing that's happening in the Midwest when they're feeding waste products from the big ethanol distilleries, which is, if you start off with corn, And you make, uh, you know, whiskey out of it.

[01:18:40] Well, what did you do? You remove the starch to make the whiskey and what's leftover at the end, the fat is the vegetable oils, right? And so when you feed mash like that from a distillery, you're actually increasing the amount, the proportion of vegetable oil in the feed that you're giving the pigs and

[01:18:58] Carl Lanore: [01:18:58] the pigs probably get bigger, faster too.

[01:19:00] [01:19:00] They probably do. Yeah. Yeah. This is fascinating stuff. I really enjoyed. Having you on the show because I have to put this up. So, uh, Jomo Jelani said, this show is always ahead of the curve and I, it's not me. It's the guests. They make the show ahead of the curve. So I can't take any credit for that. Um, we originally wanted to have you on in August of last year, but things didn't work out.

[01:19:25] Uh, we'll definitely have you back. You have to keep me posted on, you know, What you're passionate about at the moment, and we'll get you back on the air right away, because I learned a lot today. I am definitely going to start focusing on stearic acid. I'm going to go to your website and buy some product, and I'm going to do my own experiment.

[01:19:41] I'm just going to like, as I, I don't think I get a lot of, uh, vegetable oil now in my diet. I really don't. But as I focus on getting. Any of it out of my diet, I'm going to start increasing my use of stearic acid. And I'm just wanting to see what happens to my body. It's going to be very, and I'm 62 years [01:20:00] old.

[01:20:00] I'm not supposed to be able to lose body fat easily,

[01:20:03] Brad Marshall: [01:20:03] so, right. Well, and it's also interesting to do this, um, to do that a mega Kwan test and see. Where your body fat levels are at, because I think those tests can tell you a lot. It's pretty interesting.

[01:20:16] Carl Lanore: [01:20:16] Yeah. Yeah, absolutely. Yeah. He was just on the show and I'm going to reach out to him and again, get a couple of those tests for Elise and I listen, Brad, you're always welcome back.

[01:20:25] Thank you for being here today. Well, thanks for having me and we'll see everybody tomorrow with more superhero and that's the end of the show today. Please share the show, help somebody put them ahead of the curve and we'll see everybody tomorrow with more. [01:21:00]