For decades, the French Paradox has suggested that a diet loaded with cheese, butter, and other saturated fats can coexist with low rates of heart disease—if you just sip a little wine. But, as with many nutrition headlines, the truth is far more complicated. So join us, two registered dietitians, as we explore how red wine became a “health” beverage, unpack what the science really says about alcohol and health, and examine why resveratrol, observational studies, and the way health data is recorded can make it tricky to separate fact from fiction.Want to support the show and get bonus episodes? Join our Patreon! https://www.patreon.com/nutritionformortalsLeave us a voicemail that may be featured on a future episode! Call us at (562)-N4M-POD1 (562-646-7631). We’ve got MERCH! Check it out HEREDon’t want to miss any episodes in the future? Make sure to subscribe wherever you listen to podcasts!Things we talked about and additional reading: 1991 60 Minutes Episode2009 60 Minutes Episode2003 Sirtuin Article Resveratrol Article #1Resveratrol Article #2Resveratrol Article #3Resveratrol Article #4Resveratrol Article #5French Paradox Article #1French Paradox Article #2Red Wine and Cardiovascular HealthAlcohol and Cancer RiskAlcohol and Cancer Risk #2Alcohol and Cancer Risk #3Alcohol and Other Disease RiskAlcohol and All Cause MortalityStanford Report Alcohol and HealthRisk Increase of Alcohol IntakeFor feedback or to suggest a show topic email us at [email protected] free to contact our real, live nutrition counseling practice**This podcast is for information purposes only, is not a substitute for individual medical or mental health advice, and does not constitute a patient-provider relationship**

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related