136: Brad Marshall - How PUFAs and Vegetable Oils Negatively Impact Health

136: Brad Marshall - How PUFAs and Vegetable Oils Negatively...

The Natural State with Dr. Anthony Gustin

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Brad Marshall, a molecular biologist and pig farmer who aims to cut down the amount of PUFAs in our meat supply, sits down with Dr. Anthony Gustin to chat about the exact mechanisms at play when we consume harmful vegetable oils. They dive into how these vegetable oils are sneaking into our systems through our food supply and what happens when they enter our body. So you’ll learn about how they disrupt health on a cellular level and where they wreak havoc once they’re there. You’ll also discover the surprising differences between linoleic acid levels in organic and conventionally grown meat, how our fat cells respond to these foreign substances, and what the latest research shows. Brad also chats about the differences between different fats, such as saturated fat, polyunsaturated fats, and monounsaturated fats and so much more. If you don’t know Brad, he’s a jack of all trades. He went to Cornell to study molecular biology and then eventually went off to start his own charcuterie business and opened up several restaurants. He even branched out into pig farming, started The Croissant Diet, and became a food historian along the way. He’s incredibly knowledgeable in this space, which is why you learn a great deal when you tune into the episode. Check it out now to learn more!
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Brad Marshall, a molecular biologist and pig farmer who aims to cut down the amount of PUFAs in our meat supply, sits down with Dr. Anthony Gustin to chat about the exact mechanisms at play when we consume harmful vegetable oils. They dive into how these vegetable oils are sneaking into our systems through our food supply and what happens when they enter our body. So you’ll learn about how they disrupt health on a cellular level and where they wreak havoc once they’re there. You’ll also discover the surprising differences between linoleic acid levels in organic and conventionally grown meat, how our fat cells respond to these foreign substances, and what the latest research shows. Brad also chats about the differences between different fats, such as saturated fat, polyunsaturated fats, and monounsaturated fats and so much more. If you don’t know Brad, he’s a jack of all trades. He went to Cornell to study molecular biology and then eventually went off to start his own charcuterie business and opened up several restaurants. He even branched out into pig farming, started The Croissant Diet, and became a food historian along the way. He’s incredibly knowledgeable in this space, which is why you learn a great deal when you tune into the episode. Check it out now to learn more!
...Read More