Dr. Cate Shanahan is the leading authority on nutrition and human metabolism. A board-certified Family Physician with over 20 years of clinical experience, and NY Times bestselling author of The FatBurn Fix, Deep Nutrition, and Food Rules, her expertise is fixing the underlying problems that cause metabolic damage and inflammation, leading to autoimmunity, weight gain, diabetes, cancer, and accelerated aging processes. Her passion is helping people feel their best.
My training is in Family Medicine and my background is in biochemistry and genetics, having studied at Cornell. I've authored three books including Deep Nutrition: Why Your Genes Need Traditional Food and THE FATBURN FIX, with MacMillan, released in March 2020. In 2011 I created a nutrition program for the LA Lakers that many NBA and professional sports teams have emulated. This program, along with the 2008 edition of my first book Deep Nutrition: Why Your Genes Need Traditional Food is credited with helping spark the current bone-broth and collagen craze, as well as inspiring thought leaders in the nutrition and KETO space.
Since 2018, I've assisted ABC Fine Wines and Spirits to optimize the health of their 1600+ employees and family members by providing concierge care and creating educational programs. Objective markers of success include biomarkers and the elimination of medications.
I've served as an independent advisor or consultant to dozens of companies and organizations throughout the world including the LA Lakers, OKC Thunder, Villanova Basketball, beliv - CBC Beverages, & Natural Stacks.
I have been featured in The Magic Pill documentary and The Real Skinny on Fat docu-series, interviewed by Good Morning America, Scientific American, Sports Illustrated, Men's Journal, CNN, US News and World Report, Prevention Magazine, Vogue, National Geographic, GQ, the New York Post, Woman's World, People Magazine among others as well as numerous radio talk shows and popular podcasts.
Vinnie Tortorich and Fitness Confidential at HTTP://vinnietortorich.com
00:30 - Introduction
10:00 - Not all FAT is created equal. The kinds of fats that are in the seeds that we've all been unknowingly consuming, the seed oils are those called polygon stable, they should be called polyunsaturated, and they're unstable. So that's why they stay liquid in the fridge, that's why they're softer, right? That's why they add them because they're unstable.
20:00 - PUFA aka Polyunsaturated Fatty Acid.
30:00 - I was a doctor and I had the symptoms of hypoglycemia myself. I would have my cereal, Raisin Bran for breakfast with my skim milk. If I was really indulgent, I'd have 2%, and added sugar, of course, had to have more sugar on that. So that would be at seven AM and then by noon or one PM, whenever I got to my lunch, my fingers were cold and I'd be shaky. I would be kind of like, oh come on, just give me my lunch already. Those symptoms, that's hypoglycemia. So I was already on that diabetes spectrum, and I had no clue.
40:00 - At the turn of the century, 50% of Americans lived on farms. Now I would be willing to bet that would also be that of our small business world. But that was America. What made America great was the fact that we were founded on small business farmers, we were self-sufficient people, we knew how to make good food. That's what made us great, that's actually, by the way, a huge reason why a lot of English people left England too.
50:00 - So that's why I have two phases in the plan that talks about the baby-steps phase for folks who are more metabolically damaged and need to spend more time with taking those baby steps. If you're not quite so metabolically damaged, then you can jump right into a KETO diet. But the two phases are to fix your metabolism and then burn your body fat. If you have a really high-fat burn factor, you can just start right into cutting calories by intermittent fasting.
54:30 - Final Words
The thought that I want to leave people with is that food used to be this holy transcendental sensation. It wasn't just about energy. It was about connecting with your family and your environment. It was about how good you can make something tasty and how much time you could spend in the kitchen. How much time you could spend prepping the animal's yourselves and growing your own food.
We have completely turned that as a thing that we need to turn upside down, they talk about turning the food pyramid upside down. If we could turn our pride, our food priority upside down, and get back to where we have been for our entire humanity, human history until like the industrial era, when TV shows told us that, the kitchen was just like a place you wanted to get out of as fast as possible, you should eat microwave dinners. Before the TV told us this, we knew in our bones, that if you spent time in your garden, that food was going to be good for you. I don't care what it is, what kind of vegetable it is, it was going to be good for you. If you raised animals yourselves, you knew that they were healthy. You knew that the food was good. Forget about saturated fat and all of this kind of stuff. That's what matters and that's the only thing that matters. I would love it if we could shift the conversation away from macros and calories and to things like healthy soil and healthy plants and animals.
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