Ron Krauss: Saturated Fat and Red Meat? It Depends

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We look at the health effects of saturated fat and red meat with one of the world’s leading scientists in the field – Ron Krauss.  His recent studies show that replacing saturated fat with carbohydrates INCREASES heart disease risk.  But combining high saturated fat with moderate carbs and then adding red meat — think cheeseburger on a bun — is yet another story.   For the extended version, go here.

Hosts: Joel Parker and Jim Pullen
Producer: Shelley Schlender
Engineer: Shelley Schlender and Jim Pullen
Executive Producer: Joel Parker


One Comments

  1. David Brown says:

    I have this interview with Dr. Krauss bookmarked.

    My take on saturated fats is that they are benign over a wide range of intakes as long as they are consumed in the context of adequate supportive nutrition(1,2). Added sugars and refined grain products do not constitute adequate supportive nutrition.

    The sad thing about current “scientific” consensus regarding saturated fat is that it is based on political considerations(3) not the scientific evidence(4). Even the selection of evidence and interpretation of data is biased due to the consensus view(5). Meanwhile, one of the two major dietary factors that derange appetite and metabolism and generate inflammation (omega-6 industrial seed oils) is systematically ignored(6). The other (added sugars) is finally getting some bad press which is subject to obfuscation by the sweeteners industry(7).


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