How the meat and dairy industries design studies showing their products have neutral or even beneficial effects on cholesterol and inflammation.
Hat tip to Anna Borek @ScepticalDoctor for pointing out my mistake in the previous version of this video, confusing percentage of fat that was saturated with the percentage of calories from saturated fat. Though it doesn’t change the conclusions, I rerecorded the video to correct it. Thank you, Dr. Borek!
Here’s that beef video that always leaves me shaking my head in disbelief: BOLD Indeed: Beef Lowers Cholesterol? ([ Ссылка ])
This is the final video in a three-part series. If you missed the other two, check out Is Cheese Really Bad for You? ([ Ссылка ]) and Is Cheese Healthy? Compared to What? ([ Ссылка ]).
The egg industry tried pulling similar shenanigans. See, for example: Egg Industry Response to Choline & TMAO ([ Ссылка ]) and Eggs & Arterial Function ([ Ссылка ]).
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Thanks for watching. I hope you’ll join in the evidence-based nutrition revolution!
-Michael Greger, MD FACLM
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