The things my relatives from Italy have in common who have lived into their late 80s and 90s is they never ever stepped foot into a fast food restaurant and they never ate highly processed food like substances. Meat was always a condiment for them and never the main course of the meal and not an everyday food either. Fruit vegetables whole grains legumes nuts olive oil. Meat and cheese sparingly. Monkey see monkey do.
So good to wake up to this this morning! I just found your channel last week and have been carefully listening to your videos of saturated fat and cardiovascular event risk and was still very much wanting more! Thanks for producing / delivering this one!
You are so right about the genetic factors contributing to LDL cholesterol. I am in my late 60's, and my LDL level is currently 39 without medication (tested last week). Even when I was doing a vegetarian keto diet five years ago and pounding down a lot of saturated fat, it never rose beyond 52. I think this may be due to having an APOE2/2 genome. I'm not sure if that was what you were talking about, but it may be.
May I ask how you got tested? Did you go through your doctor or do an at-home test? I have been tested for the APOE 4 variant and was negative but they did not tell me what variant(s) I have. Is there a reputable lab that someone can recommend to a US resident?
When you discussed the saturated fat sources that can elevate ApoB, you didn't mention tropical oils e.g coconut and palm. Was there a reason for this? It's my understanding that their content of palmitic acid can elevate ApoB. If not, I'd be interested to hear more about why. Thanks!
Very well articulated but there are two cohorts which should be discussed. The first is that ldl skyrockets during extended fasting (increases by a factor of 2 at 7 days of fasting). Fasting is generally linked to lower cardio vascular disease so there is a disconnect there. The second is the lean mass hyper responder cohorts which we will finally have a study on published next year.
Nice video. One question, if your LDL level is within normal range, like let's say right smack in the middle, not even at the high-end threshold, would it be worth it to lower it down even further? Or are you basically good already as far as CVD risk is concerned?
Yes, for instance, the American Heart Association, as do other heart associations worldwide, recommends cutting down saturated fat even further than the standard recommendation of below 10% of calories to 5-6% of daily calorie intake to cut down your risk. The more you know about your cholesterol profile overall though (ApoB, whether you have hyper or hypo cholesterolemia) and being ovetweight, low activity, and in a calorie surplus also means you should further cut your saturated fat intake to lower your risk.
Yes - "lower for longer" is the aim. As Simon alluded to - with cigarettes it's "pack years", with LDL-c it's a similar issue (apoB is a better predictor). I have also been struck by the idea that as CVD is the biggest killer, it is relatively "normal" to have a CVD event and therefore a "normal" LDL is not as good as "optimal".
I really like the way your explain things :) Would you happen to have any videos on grains? I want to be vegan but I'm allergic to gluten which means i can't have most grains including gf certified oats and quinoa. I also have a thyroid issue, so I heard I can't have tofu. I tried being vegan for about a year but I was very weak and light headed, so I had to go back to being vegetarian. I do eat goat cheese/butter/milk as I'm also allergic to cow mild products. I wish my son would listen to you. He is an adult and eats loads of beef which is his favorite meat. He also eats cow dairy even though he's allergic to it. Parents don't always have the best time getting their kids to listen to them. Lectins are also something I am concerned with. It seems like there are issues no matter what you eat. How do you find the best diet?
I (lacto-ovo-vegetarian) have been on low-carb diet for 11 months now. I came from 95kg to 80 kg at 185cm height. I was taking 200g sweet cream of 30% milk fat almost every day, lately even more (as I obtained ideal weight, no more need for calorie restriction). I ate a lot of eggs (estimate: 3 eggs twice a week in wintertime, much less in summer, when I also increased fruits, as I reached target weight), but also 250g of blueberries (sometimes raspberry) every day and my Apolipoprotein B is 0.84 g/l (range: 0.53-1.4). Actually even my total cholesterol improved. I was OK also before, only the increase in the body weight sounded the alarm that prediabetes might be about to appear. I would like to see studies on lacto-ovo-low-carb vegetarians, maybe that is the final formula for most of us.
Congrats on the significant weight loss. Many of your beneficial health metrics are very likely due to this weight loss. I did keto as a lacto-ovo vegetarian during 2017 - 2018, and my blood lipids stayed roughly the same. My LDL went from 139 to 154 (currently 120 on a low saturated-fat whole food plant based diet). I'd like to see more studies on vegans and vegetarians, but I think it's hard to get enough of us rounded up for a decent study.
Have a look at the content by Diet Doctor and Metabolic Health Summit, Thomas Delauer and Dominic Agustino for some really good content on this 😊 There are some great vegetarian and vegan keto bloggers including researchers 😊
Simon, what about alcohol? Are the amount of impact-calories in alcohol dependent on time? If I drink five 100-calorie beers in one hour, how many of those 500 total calories will be impact-calories? Do we urinate out alcohol calories if we drink faster than the liver can process them? Thanks!
You can not out-urinate your drinking habits. According to this, only 1-3% of it is excreted unchanged in urine and 94-98% are oxidized for energy. wires.onlinelibrary.wiley.com/doi/epdf/10.1002/wfs2.1340
What about this recent article of European Journal of Preventive Cardiology ? "Saturated fat: villain and bogeyman in the development of cardiovascular disease?" and its conclusion : Findings from the studies reviewed in this paper indicate that the consumption of SFA is not significantly associated with CVD risk, events, or mortality. Based on the scientific evidence, there is no scientific ground to demonize SFA as a cause of CVD. SFA naturally occurring in nutrient-dense foods can be safely included in the diet.
This was a narrative review - strongly recommend the rigorous deep dive into this review carried out by Dr Gil Carvalho of Nutrition Made Simple ( RUclips). “ Saturated fats - new narrative review”
Cholesterol is such a confusing topic. I did a 2 year experiment with carnivore and towards the end of that I had extensive blood tests done (was applying for life insurance and they did a lot of tests). My triglycerides were in the 60s, total cholesterol was in the 160s etc. I actually got the ultra-preferred plus insurance rating because I was in excellent health by all their markers. And this is while my diet was 90% red meat, no veg and fruit etc. I now eat a diet with a mix of all food groups, including several servings of whole grains, veg/fruit a day, and my lab numbers are a bit worse. I’ve given up trying to make sense of nutrition science 😏
Is the saturated fat from olive oil and nuts and seeds (extra virgin oil has 11g/100g saturated fat, nuts also have 6-10g of saturated fat pwr 100g) bad for you, should you strive for no saturated fat even from plants?
I'm so glad I found this series...but I do have a question, has there been a comparison between ppl who eat added polyunsaturated fat vs ppl who only consume fat in whole foods a la Dr. Gregor etc. but are otherwise low fat? Also I read there was a study in China where cooking w different fats and the link to diabetes development, the comparisons were peanut oil, canola, soybean oil, lard, sunflower etc.. are there more of these types of studies and what about the use of high temperature cooking as in wok or saute or deep frying vs eating mayonnaise, baking or low temperature cooking? sorry..I have so many questions.😆 but I do love how deeply you dive into the discussions w various experts in the field who do the studies instead of being a popular social media personality.
I would still assume it means you are at higher (but maybe not high overall) risk for heart disease or stroke later in life when compared to someone with a lower LDL level
@@gb7168heating all oils doesn't make them saturated. That's not scientifically accurate. You can increase carcinogens by overheating the oils but they don't just convert to saturated from the studies I've read through.
Polyunsaturated fats are “better” than monounsaturated fats when it comes to reducing cardiovascular risk, as Simon points out. But I don’t think it’s worthwhile to look to oils as a significant source of dietary fat since oils tend to lack vitamins, fibre and other nutrients we need to get from our food. Foods rich in polyunsaturated fats include fatty fish, seeds and nuts. And fats from other whole foods like whole grains, beans, legumes tend to be polyunsaturated as well. If you want to use oil as a condiment or a recipe demands the use of oil, then EVOO and avocado oils are still fantastic alternatives to oils than are high in saturated fat (butter, coconut, palm), trans fats (partially hydrogenated oils) or highly processed plant-based oils (corn, safflower etc) where anything remotely beneficial has been removed or rendered inert.
I don't think avocados are as healthy as people think they are. And they're not good for the environment either. Chilean plantations are creating droughts and hogging or stealing of underground water sources, while driving small family owned independants out of subsistance living isnt a good thing, either. Deutschland TV has a documentary on this.
cocoa butter and its high stearic acid should be one of the safer saturated sources I eat alot of It to replace PUFA, feel amazing with it (chocolate or just cocoa butter and coffee)
@6:04 how is this a bad thing, you are describing PHYSIOLOGICAL resistance of CELLULAR uptake of fats... By your logic you are saying that it is healthiest if we are in a permanent state of storing all of this energy substrate. That is ludicrous. There isn't an intrinsically "good" vs "bad" in terms of sensetivity of cellular uptake of fats, if your cells have enough energy substrate, not only is it not unhealthy for the cells to be resistant, but it is HEALTHY that they don't take up the fats, if your body is already full of energy substrate you WANT your cells to refuse the energy substrate, thats how satiety works. You are literally saying that being in a state of permanent lipogenesis is healthy and that lipolysis is unhealthy if you think physiological levels of fatty acids in the blood is bad...
jezz bad explanation! it is not about saturated fat but about cholesterol - LDL is more than 50% cholesterol. And there is downregulation of LDL-Rs when people eat lots of animal based diet. Ask why? because animal based diet as compared to plant based diet contains more cholesterol, even if saturated fat content might be normal. So, as cells get more and more cholesterol they need they stop engorging on LDL, which increases the LDL levels in blood, but in the same vein, it also increases HDL levels. So it isn't about saturated vs. polyunsaturated but about cholesterol in the diet. However, is the increased cholesterol pathological? Now tell me, how does LDL attach to to LDL-R on arterial walls? If there is downregulation of LDL-Rs how is it getting attached? So is it even attaching or just floating around Think!. Last question, why doesn't HDL gets oxidized?
For me dark chocolate raised my ApoB, but I ate a lot of it. Now I’ve gone from a 120 ApoB to 54 via eating less chocolate + low dose rosuvastatin + ezetimibe + Amla. Still eating steak like before. And my go to oil was always olive oil anyways, not butter.
There is a study that compares people with genes that promote LDL in blood and those that promote less LDL in blood (mendelian randomization). Those with less LDL through life had consistently less CVD. Might want to look into that.
Is that the U-shaped curve where the low LDL was symptomatic of malnutrition and disease ? I seem to recall that the same actually applies to blood glucose and BMI...
Advocating polyunsaturated fat is just about the worst advice you could give. I wonder why all of us carnivores eating loads of saturated fat are thriving.
@@TheProofWithSimonHill Maybe , but a good indication would by that so many carnivores are losing weight, getting of their meds, and improving their mental state. Are you suggesting that getting of your meds is not reflective of long term health?
Not necessarily. An obese person who manages to lose weight on a twinkies diet (which has happened) might also get off meds that are treating things attributed to obesity (hypertension, sleep apnea, hypercholesterolemia, possibly diabetes). Obviously this is not indicative of an improvement in health due to twinkies, just that the twinkies correlated with a conscious attempt to lose weight.
I'm not saying I believe them. But one example of who cares is the american heart association, their diet guidelines still suggest a limit on red meat for reasons of saturated fats and cholesterol.
![Gunna - HIM ALL ALONG [Official Visualizer]](http://i.ytimg.com/vi/HiCxoDeo0hc/mqdefault.jpg)
That is the best, as in easiest to understand, description of ApoB I've ever heard! Great stuff.
The things my relatives from Italy have in common who have lived into their late 80s and 90s is they never ever stepped foot into a fast food restaurant and they never ate highly processed food like substances. Meat was always a condiment for them and never the main course of the meal and not an everyday food either. Fruit vegetables whole grains legumes nuts olive oil. Meat and cheese sparingly. Monkey see monkey do.
Substances of what kind?
Well explained, Simon!
Information is power!
Thanks
So good to wake up to this this morning! I just found your channel last week and have been carefully listening to your videos of saturated fat and cardiovascular event risk and was still very much wanting more! Thanks for producing / delivering this one!
You talk about dairy vs meat saturated fat. Then dairy saturated fat vs plant polyunsaturated fat. But what about plant saturated fat?
Indeed you should minimize coconuts with high saturated fats
You are so right about the genetic factors contributing to LDL cholesterol. I am in my late 60's, and my LDL level is currently 39 without medication (tested last week). Even when I was doing a vegetarian keto diet five years ago and pounding down a lot of saturated fat, it never rose beyond 52. I think this may be due to having an APOE2/2 genome. I'm not sure if that was what you were talking about, but it may be.
May I ask how you got tested? Did you go through your doctor or do an at-home test? I have been tested for the APOE 4 variant and was negative but they did not tell me what variant(s) I have. Is there a reputable lab that someone can recommend to a US resident?
When you discussed the saturated fat sources that can elevate ApoB, you didn't mention tropical oils e.g coconut and palm. Was there a reason for this? It's my understanding that their content of palmitic acid can elevate ApoB. If not, I'd be interested to hear more about why. Thanks!
Do you have anything on the saturated fats in coconut oil/milk? Are they as bad as saturated fats from meat? Love your work ✌️
Yes in my view
Very well articulated but there are two cohorts which should be discussed. The first is that ldl skyrockets during extended fasting (increases by a factor of 2 at 7 days of fasting). Fasting is generally linked to lower cardio vascular disease so there is a disconnect there. The second is the lean mass hyper responder cohorts which we will finally have a study on published next year.
Nice video. One question, if your LDL level is within normal range, like let's say right smack in the middle, not even at the high-end threshold, would it be worth it to lower it down even further? Or are you basically good already as far as CVD risk is concerned?
Yes, for instance, the American Heart Association, as do other heart associations worldwide, recommends cutting down saturated fat even further than the standard recommendation of below 10% of calories to 5-6% of daily calorie intake to cut down your risk.
The more you know about your cholesterol profile overall though (ApoB, whether you have hyper or hypo cholesterolemia) and being ovetweight, low activity, and in a calorie surplus also means you should further cut your saturated fat intake to lower your risk.
Yes - "lower for longer" is the aim. As Simon alluded to - with cigarettes it's "pack years", with LDL-c it's a similar issue (apoB is a better predictor). I have also been struck by the idea that as CVD is the biggest killer, it is relatively "normal" to have a CVD event and therefore a "normal" LDL is not as good as "optimal".
Great video!
Brilliant Simon!
Up to 20% of humans have discordant ldl & ApoB. So it's very possible to test normal ldl, but have high ApoB, unfortunately.
I really like the way your explain things :) Would you happen to have any videos on grains? I want to be vegan but I'm allergic to gluten which means i can't have most grains including gf certified oats and quinoa. I also have a thyroid issue, so I heard I can't have tofu. I tried being vegan for about a year but I was very weak and light headed, so I had to go back to being vegetarian. I do eat goat cheese/butter/milk as I'm also allergic to cow mild products. I wish my son would listen to you. He is an adult and eats loads of beef which is his favorite meat. He also eats cow dairy even though he's allergic to it. Parents don't always have the best time getting their kids to listen to them. Lectins are also something I am concerned with. It seems like there are issues no matter what you eat. How do you find the best diet?
you need to do more research
@@TheProofWithSimonHill Thank you :)
Also in the full length version of this video (in the description), they thoroughly cover lectins @1:04:30
I (lacto-ovo-vegetarian) have been on low-carb diet for 11 months now. I came from 95kg to 80 kg at 185cm height. I was taking 200g sweet cream of 30% milk fat almost every day, lately even more (as I obtained ideal weight, no more need for calorie restriction). I ate a lot of eggs (estimate: 3 eggs twice a week in wintertime, much less in summer, when I also increased fruits, as I reached target weight), but also 250g of blueberries (sometimes raspberry) every day and my Apolipoprotein B is 0.84 g/l (range: 0.53-1.4). Actually even my total cholesterol improved. I was OK also before, only the increase in the body weight sounded the alarm that prediabetes might be about to appear. I would like to see studies on lacto-ovo-low-carb vegetarians, maybe that is the final formula for most of us.
Congrats on the significant weight loss. Many of your beneficial health metrics are very likely due to this weight loss. I did keto as a lacto-ovo vegetarian during 2017 - 2018, and my blood lipids stayed roughly the same. My LDL went from 139 to 154 (currently 120 on a low saturated-fat whole food plant based diet). I'd like to see more studies on vegans and vegetarians, but I think it's hard to get enough of us rounded up for a decent study.
Have a look at the content by Diet Doctor and Metabolic Health Summit, Thomas Delauer and Dominic Agustino for some really good content on this 😊
There are some great vegetarian and vegan keto bloggers including researchers 😊
@@lindalarue1722absolutely. People usually always experience improvements in blood markers upon weight loss, no matter the method.
Simon, what about alcohol? Are the amount of impact-calories in alcohol dependent on time?
If I drink five 100-calorie beers in one hour, how many of those 500 total calories will be impact-calories? Do we urinate out alcohol calories if we drink faster than the liver can process them?
Thanks!
You can not out-urinate your drinking habits. According to this, only 1-3% of it is excreted unchanged in urine and 94-98% are oxidized for energy. wires.onlinelibrary.wiley.com/doi/epdf/10.1002/wfs2.1340
What about this recent article of European Journal of Preventive Cardiology ?
"Saturated fat: villain and bogeyman in the development of cardiovascular disease?" and its conclusion : Findings from the studies reviewed in this paper indicate that the consumption of SFA is not significantly associated with CVD risk, events, or mortality. Based on the scientific evidence, there is no scientific ground to demonize SFA as a cause of CVD. SFA naturally occurring in nutrient-dense foods can be safely included in the diet.
Thanks in advance !
This was a narrative review - strongly recommend the rigorous deep dive into this review carried out by Dr Gil Carvalho of Nutrition Made Simple ( RUclips). “ Saturated fats - new narrative review”
Cholesterol is such a confusing topic. I did a 2 year experiment with carnivore and towards the end of that I had extensive blood tests done (was applying for life insurance and they did a lot of tests). My triglycerides were in the 60s, total cholesterol was in the 160s etc. I actually got the ultra-preferred plus insurance rating because I was in excellent health by all their markers. And this is while my diet was 90% red meat, no veg and fruit etc. I now eat a diet with a mix of all food groups, including several servings of whole grains, veg/fruit a day, and my lab numbers are a bit worse. I’ve given up trying to make sense of nutrition science 😏
This is really good
Did you not say that cholesterol in red meats and butter drive LDL higher than what is found with dairy? As far as I recall butter is dairy?😮
I clarify that butter is quite different to other forms of dairy - the refining process breaks up the milk fat globule
Is the saturated fat from olive oil and nuts and seeds (extra virgin oil has 11g/100g saturated fat, nuts also have 6-10g of saturated fat pwr 100g) bad for you, should you strive for no saturated fat even from plants?
I'm so glad I found this series...but I do have a question, has there been a comparison between ppl who eat added polyunsaturated fat vs ppl who only consume fat in whole foods a la Dr. Gregor etc. but are otherwise low fat? Also I read there was a study in China where cooking w different fats and the link to diabetes development, the comparisons were peanut oil, canola, soybean oil, lard, sunflower etc.. are there more of these types of studies and what about the use of high temperature cooking as in wok or saute or deep frying vs eating mayonnaise, baking or low temperature cooking? sorry..I have so many questions.😆 but I do love how deeply you dive into the discussions w various experts in the field who do the studies instead of being a popular social media personality.
Thanks, very well explained. One follow up question:
Do omega 3 and all four omega 6 fatty acid types exert the same effect on cholesterol?
Interesting discussion but I do still wonder about the evidence that raised HDL from fat in meat shortens life.
Question… what if ldl is higher than optimal but all other risk factors when calculated put you into a low Category for a cardiac/stroke event?
I would still assume it means you are at higher (but maybe not high overall) risk for heart disease or stroke later in life when compared to someone with a lower LDL level
There are literally dozens of different saturated fatty acids. Do we know how each one can affect our health?
what is this from? a recent podcast?
@@TheProofWithSimonHill well that would be why: it was on her channel, not yours
ruclips.net/video/qxw0hBiiOpw/видео.htmlsi=eggkzl3teKdrV5mY
Bart Kay has something to say about Simon Hill here: SImon Hill Vs Gabrielle Lyon - WHO IS YOUR WINNER ?
Hypothetically, could I take in all of my daily recommended dietary fat from only omega-3 polyunsaturated fat?
@TheProofWithSimonHill so omega-3 & 6 are essential? Or just 6 is essential? What about 9?
Is it possible to have too low LDL?
I have never read a single article or study that says low LDL is dangerous so I would guess no
There is no lower limit to LDL and lower levels are linearly beneficial, see here: PMID: 30073316
When did polyunsaturated fats become better for you than monounsturated fats? I thought EVOO and Avocado oil were good choices?
@@gb7168 i take a tablespoon
Of EVOO a day could you tell me if
That is alright .
@@gb7168heating all oils doesn't make them saturated. That's not scientifically accurate. You can increase carcinogens by overheating the oils but they don't just convert to saturated from the studies I've read through.
Polyunsaturated fats are “better” than monounsaturated fats when it comes to reducing cardiovascular risk, as Simon points out.
But I don’t think it’s worthwhile to look to oils as a significant source of dietary fat since oils tend to lack vitamins, fibre and other nutrients we need to get from our food.
Foods rich in polyunsaturated fats include fatty fish, seeds and nuts. And fats from other whole foods like whole grains, beans, legumes tend to be polyunsaturated as well.
If you want to use oil as a condiment or a recipe demands the use of oil, then EVOO and avocado oils are still fantastic alternatives to oils than are high in saturated fat (butter, coconut, palm), trans fats (partially hydrogenated oils) or highly processed plant-based oils (corn, safflower etc) where anything remotely beneficial has been removed or rendered inert.
I don't think avocados are as healthy as people think they are. And they're not good for the environment either. Chilean plantations are creating droughts and hogging or stealing of underground water sources, while driving small family owned independants out of subsistance living isnt a good thing, either. Deutschland TV has a documentary on this.
None of them are good choices. Best heart disease reversal studies kept all fat low. No oil added to food. Look up Ornish and Esselstyn
what is badda
cocoa butter and its high stearic acid should be one of the safer saturated sources I eat alot of It to replace PUFA, feel amazing with it (chocolate or just cocoa butter and coffee)
What’s your LDL Simon?
70
Who's the guest and host here?
Ellen Fisher 😊
EllenFisher
@6:04 how is this a bad thing, you are describing PHYSIOLOGICAL resistance of CELLULAR uptake of fats... By your logic you are saying that it is healthiest if we are in a permanent state of storing all of this energy substrate. That is ludicrous. There isn't an intrinsically "good" vs "bad" in terms of sensetivity of cellular uptake of fats, if your cells have enough energy substrate, not only is it not unhealthy for the cells to be resistant, but it is HEALTHY that they don't take up the fats, if your body is already full of energy substrate you WANT your cells to refuse the energy substrate, thats how satiety works. You are literally saying that being in a state of permanent lipogenesis is healthy and that lipolysis is unhealthy if you think physiological levels of fatty acids in the blood is bad...
jezz bad explanation!
it is not about saturated fat but about cholesterol - LDL is more than 50% cholesterol. And there is downregulation of LDL-Rs when people eat lots of animal based diet. Ask why? because animal based diet as compared to plant based diet contains more cholesterol, even if saturated fat content might be normal. So, as cells get more and more cholesterol they need they stop engorging on LDL, which increases the LDL levels in blood, but in the same vein, it also increases HDL levels. So it isn't about saturated vs. polyunsaturated but about cholesterol in the diet.
However, is the increased cholesterol pathological?
Now tell me, how does LDL attach to to LDL-R on arterial walls? If there is downregulation of LDL-Rs how is it getting attached? So is it even attaching or just floating around Think!.
Last question, why doesn't HDL gets oxidized?
For me dark chocolate raised my ApoB, but I ate a lot of it. Now I’ve gone from a 120 ApoB to 54 via eating less chocolate + low dose rosuvastatin + ezetimibe + Amla. Still eating steak like before. And my go to oil was always olive oil anyways, not butter.
👏🙏
wasn't there a study of people that lived to 100 that said what they all had in common was a higher LDL
and a lower glucose?
can you please provide a link to the study?
There is a study that compares people with genes that promote LDL in blood and those that promote less LDL in blood (mendelian randomization).
Those with less LDL through life had consistently less CVD. Might want to look into that.
@@theslacker ruclips.net/video/3CXW2YoOIo0/видео.html
Is that the U-shaped curve where the low LDL was symptomatic of malnutrition and disease ? I seem to recall that the same actually applies to blood glucose and BMI...
Advocating polyunsaturated fat is just about the worst advice you could give.
I wonder why all of us carnivores eating loads of saturated fat are thriving.
I would (personally) be cautious assuming how you feel today is reflective of long term disease risk.
@@TheProofWithSimonHill Maybe , but a good indication would by that so many carnivores are losing weight, getting of their meds, and improving their mental state.
Are you suggesting that getting of your meds is not reflective of long term health?
Not necessarily. An obese person who manages to lose weight on a twinkies diet (which has happened) might also get off meds that are treating things attributed to obesity (hypertension, sleep apnea, hypercholesterolemia, possibly diabetes). Obviously this is not indicative of an improvement in health due to twinkies, just that the twinkies correlated with a conscious attempt to lose weight.
Who in the hell still cares about cholesterol and saturated fats???
I'm not saying I believe them. But one example of who cares is the american heart association, their diet guidelines still suggest a limit on red meat for reasons of saturated fats and cholesterol.
Me )
Apparently not you, so why are you here commenting?
anyone with a brain and neuronal synapses
For starters, anyone who prefers unclogged coronary arteries 🙋♂️