1786: AHA Harvard Study Distorts Stroke Risk From Fat Consumption

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“Can you remember everything you ate over the last year, two years, FOUR YEARS? The average person has no idea.”

- Jimmy Moore

In this episode, Jimmy kicks off the new year by doing one of his favorite things–breaking down a new study in nutritional health. This one was presented at the American Heart Association’s 2021 Scientific Sessions in November and it’s a doozy with a radical claim. According to this so-called study, the researcher say that consuming non-dairy animal fat will increase your risk of stroke by 16% and that choosing vegetable fat sources (aka seed oils like canola, soybean, and corn oil) will lower your risk of stroke by 12%. Tune in to hear Jimmy expose the major flaws in this research and why it’s actually just a big yawner. Got a new study you want Jimmy to feature on a future podcast? Email him the link to livinlowcarbman@charter.net.

Jimmy Makes Science Simple on Instagram: @jimmymakessciencesimple

AHA Press Release: Vegetable fat may decrease stroke risk, while animal fat increases it: https://newsroom.heart.org/news/vegetable-fat-may-decrease-stroke-risk-while-animal-fat-increases-it

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