While we’re on the subject of the AHA’s fuzzy logic, let me direct your attention to another recent study on the subject of heart disease.
This one deals with the ever-controversial subject of dairy. And surprise! It also pokes a few extra holes in the nutritional guidance you might get from organizations that have no business dispensing dietary advice…
No, milk doesn’t do a body good
Finnish researchers analyzed the eating habits and heart disease risk of roughly 2,000 men over the course of 20 years. Their focus? The influence of fermented and non-fermented dairy products (think cheese/yogurt/sour cream versus milk) on the incidence of heart attack and stroke.
Their findings appeared recently in the British Journal of Nutrition. And needless to say, they might come as a surprise to anyone familiar with your typical American nutritional guidelines.
Specifically, risk of heart disease was 27 percent lower in men consuming the most fermented dairy products, compared with men who consumed the least. But that’s not all.
Results also showed that men with a very high intake of non-fermented dairy (with low-fat milk being the most popular choice) faced a 50 percent higher risk of heart disease.
And “very high intake” in this case amounted to about 30 ounces a day — which may sound like a lot at first look. (And, well, it is.)
But to put this in perspective, consider the fact that the AHA recommends up to three servings of low-fat or skim milk daily. That’s 24 ounces right there. So I’m guessing I don’t have to point out the problem here…
Reach for the cheese instead
The only issue I have with this study is that it looked primarily at the effects of low-fat dairy products. And you know how I feel about those.
But it’s still worth noting that there was no association between full-fat dairy and heart disease in this study. Obviously, the same can’t be said for the skim milk that so many nutritional “experts” still insist on endorsing.
And when you consider the results of the PURE study I shared with you recently, the case for choosing full-fat cheese over low-fat milk is even stronger.
Clearly, not all dairy is created equal. And this should at least partly explain why I heartily recommend cheese but always give a hard pass to milk.
Of course, this study doesn’t go into the reasons why fermented dairy is beneficial, while non-fermented dairy is harmful.
But here’s why I prefer it: The fermentation process drastically reduces the sugar content of your dairy. So while cheese is low in carbohydrates, milk — even full-fat varieties, but particularly skim — still have plenty of sugar.
And, well… sugar kills, whether it comes from the candy shop or a cow.
In addition to my recommendations about dairy, my Ultimate Heart-Protection Protocol contains an abundant list of dietary, lifestyle, and natural supplement recommendations to prevent and reverse America’s biggest killers — high blood pressure, heart attack, and stroke. Click here to learn more or sign up today.