Sprinting The Right Way, Beware of Influencers Going Outside Their Lane; Are Chemicals (Not Calories) Making Us Fat?
About this episode
Brad Kearns discusses various health and fitness topics including sprinting, diet, and the impact of chemicals on obesity.
Get ready for a wild one! I dive into this Q&A with interesting insights on a variety of topics: designing your own intuitive diet instead of outsourcing decisions to others; the benefits of the hex bar deadlift; how the chemicals in American food—more so than calories—could be driving the obesity epidemic; how to address the root cause of runner’s knee (hint: it’s not switching to minimalist shoes!); and why sprinting for just 10–20 seconds can deliver huge fitness breakthroughs. I also talk about how prominent influencers sometimes overstep their areas of expertise, and why we should perhaps look more to elite athletes and coaches than “the science”; my commitment to total honesty on the show while staying in my lane and preserving personal privacy; and how I balance the Doug McGuff “Big 5” strength workout with sprint training. TIMESTAMPS: This is a Q and A show where Gung Fu asks about eating a tiny piece of potato with his steak. Brad says gather the information yourself and be cautious about outsourcing your decision-making to "experts" on the internet. [02:11] From Allen Drone Services, we get the question…
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