Episode #216: Dr Cate Shanahan, Part 1

Description: Co-hosts Brad Kearns and Dr. Lindsay Taylor welcome Dr. Cate Shanahan for a long-awaited grilling on assorted matters of keto that are often misunderstood and disputed. As always, Dr. Cate sets listeners straight with her crisp explanations and reasoning. Some of the topics discussed including the debate about the role of dietary fat in keto efforts (high fat intake does NOT drive keto; it’s low carb/limited insulin). Cate drops the whopper insight that in a fully fed state, the liver will not produce ketones, it will just convert extra fat calories into cholesterol. Folks, this is BIG NEWS because it shatters one of the big misconceptions that keto is about stuffing your face with fat or chugging down high-fat coffee in the name of keto. If you want to get a clear and comprehensive education on keto, you can’t miss this show! Other topics covered include the difference between burning fat and ketones, whether the numbers do or don’t matter, and much more from this lively roundtable with Cate, Lindsay, and Brad!

Selected Links: 
The Keto Reset Diet

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7 thoughts on “Episode #216: Dr Cate Shanahan, Part 1

  1. Sonja Stendera

    Yes, finally!! I always, always ask keto ‘gurus’ claiming that calories doe not matter when in ketosis to where the dietary excess calories or fat is going because body cannot store fat without carbs/insulin. Nobody gave me an answer, because I guess they do know and do not what to admit that calories do matter or they have no idea about biochemistry..
    Looking forward to the show!!

    1. Team Grok Post author

      Hi John, I certainly didn’t take the comments as ridicule at all. We asked a respected expert, Dr. Cate, about what another respected scientist was saying about the subject to try to gain clarification on what we saw as a difference in the message. As you see, Dr. Cate disagrees with how Dr. Masterjohn characterizes the most proximal biochemical trigger for ketosis. Disagreements in science are common. We respect both these trusted authorities.- Lindsay Taylor

  2. Marco

    This makes sense if you think that ketones are there to sustain fat burning when food is not available not really to waste energy during plenty. All the eat-tons-of-fats idea is absurd and when I tried it I only got problems, not now with IF and some starchy carbs always at end of the day or every other day or none if I don’t work out. My body can’t tolerate tons of fats and 80-100gr is already more than enough so the rest must be protein and carbs but when not working out my calorie intake goes down but fats and protein remain the same so I don’t feel deprived at a nice 1800-2000 kcal which is slightly less than mantainance but I don’t count before, let the body regulate and at evening see how much it is and it is precise as a machine, impressive.

  3. Tara

    I really enjoyed this episode (as I do all of the information you generously provide us). The hiccup I had/have with the brilliant Dr. Shanahan is her discussion around polyunsaturated fats and pork.

    Dr. Shanahan states that what the pig is eating, in fact the amount of grain the pig is eating, has a direct influence on the fat it produces. As an organic, pasture based livestock farmer, I would love to know if Dr. Shanahan or Team Grok has some science to back that up? I need definitives here. I get tired of farmers saying their heritage breed, pastured pork is healthier and the fat is “healthier”. Of course it is! I raise those piggies myself (along with grass fed beef/rabbit/geese/ducks). That’s not the issue. I want to see the numbers.

    Pork can be pastured, but I feel there is great misinformation about how much pasture a hog actually eats. Pigs are very grain heavy eaters. Heritage breeds are better, some better than others for foraging, but I think it’s a bit of a stretch to infer a difference in the amount of polyunsaturated fats from one pastured pig to another even if they are eating a different percentage of grain. To specify, I’m talking about organically fed, pastured heritage pigs. Where do we find that X amount of grain ration equals X effect on fat composition? Because, I can tell you, I know farmers in my area who “pasture” their heritage pigs (on a strip of moonscape soil) “and feed them “GMO free” grain (which is still doused in glyphosate), and even call their pigs “grain free” because they feed them the leftover food waste from bakeries and restaurants (GMOs and industrialized oils).

    If I could measure the difference between my pigs and those, or even sight the studies showing what percentage of grain is the threshold to aim for, I’d be thrilled.


  4. Kristine

    I’m having difficulty finding any bacon that has been fed a grain free diet as mentioned in this episode. Even the best ones that are pricey, paleo and uncured tout a vegetarian diet but that doesn’t mean grain free. Does this exist?


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