Is dietary saturated fat associated with an increased risk of heart disease or stroke

Broken premise

I always love it when studies prove me right. And one of my all-time favorites appeared a couple of years ago in the prestigious American Journal of Clinical Nutrition.

In this particular study, researchers examined data from 21 other studies–involving close to 350,000 people–to determine the role saturated fat plays in heart disease. They based their research on the premise that, “A reduction in dietary saturated fat has generally been thought to improve cardiovascular health.”

So imagine their surprise when they discovered that there is no significant evidence that dietary saturated fat is associated with an increased risk of heart disease or stroke.

The authors concluded that more research is needed to determine whether cardiovascular risks are likely to be influenced by the specific ingredients used to replace saturated fat in all the fat-free foods people eat in an effort to “protect” their hearts.

I can tell you with complete certainty that those fat-substitutes DO affect your heart risk–and not for the better. Because guess what food manufacturers use to replace fat? Sugar!

And plenty of other studies, including one published in the equally impressive Journal of the American Medical Association, have indicated that there is a statistically significant correlation between dietary added sugars and factors that increase your risk of heart disease and stroke, like high triglycerides and LDL (bad) cholesterol.

That’s what makes the Hamptons Health Miracle so decadent and delicious–it gets rid of the empty-calorie sugar that just makes you hungrier (and damages your heart), and includes plenty of rich, fat-containing foods that will keep you satisfied AND help you lose weight and get healthy along the way.