Shredded by Science Radio
About This Show
Welcome to SBS Radio - your complete guide to evidence-based nutrition and fitness. Updated weekly with discussions and interviews around fat loss, muscle gain, motivation and behaviour change, scientific research and practical coaching.
You ask questions, we answer them, and you become a better personal trainer. It's that simple.
Most Recent Episode
The Man Who Lost 200lbs
In this episode Lawrence is joined by Darko Botic. His story is incredible and we are so grateful he shared it with us. We're trying something new, so for the first time we'll be timecoding each question Lawrence asks. If you like it, let us know on your favourite social media! Darko tells us when he realised he was about to die: 01:58 Lawrence asks how it felt to see the scale that high: 07:00 Lawrence asks what made Darko turn to lifting: 08:47 Darko tells us what was it like lifting for the first time: 10:11 Lawrence asks did it help not having a target weight:15:07 What did Darko's regime look like, aside from the lifting? 16:21 Lawrence asks was the almost self-punishing training Darko took on an extension of internal feelings: 24:05 Darko's attitude towards himself has changed and improved. What about other people's?: 27:09 With what Darko's gone through, does he think that his maintenance calorie input is different to someone else his weight? 29:11 Has Darko's self indentity change? 31:46 Lawrence asks if Darko ever gets the punitive urges that he did before: 37:00 What was the hardest part of Darko's jounery? 39:15 Lawrence asks what would Darko's advice be to anyone looking to lose a large amount of weight: 42:41 While you're listening you can find SBS on Instagram and Snapchat @ShredByScience, the Judd is @LozJudd on Snapchat and @SBS_Lawrence on Instagram. If you're interested in the SBS Academy you can get more information and sign up for early bird offers below. http://shreddedbyscience.com/academy/ _____ The music in this episode was: "Volatile Reaction" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/