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.
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Things we talked about and additional reading:
1991 60 Minutes Episode
2009 60 Minutes Episode
2003 Sirtuin Article
Resveratrol Article #1
Resveratrol Article #2
Resveratrol Article #3
Resveratrol Article #4
Resveratrol Article #5
French Paradox Article #1
French Paradox Article #2
Red Wine and Cardiovascular Health
Alcohol and Cancer Risk
Alcohol and Cancer Risk #2
Alcohol and Cancer Risk #3
Alcohol and Other Disease Risk
Alcohol and All Cause Mortality
Stanford Report Alcohol and Health
Risk Increase of Alcohol Intake
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**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**