Why do heart attack rates appear lower than expected in France given their saturated fat and cholesterol intake? Is it their red wine, their vegetable consumption, or something else?

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But what about those meta-analyses that show saturated fat is not associated with disease? I thought “butter was back.” You guessed it—I’ve got videos on that too: The Saturated Fat Studies: Set Up to Fail (http://nutritionfacts.org/video/the-saturated-fat-studies-set-up-to-fail/) and The Saturated Fat Studies: Buttering Up the Public (http://nutritionfacts.org/video/the-saturated-fat-studies-buttering-up-the-public/).

What about the egg industry studies claiming dietary cholesterol is benign? See my video Does Cholesterol Size Matter? (http://nutritionfacts.org/video/Does-Cholesterol-Size-Matter) and How the Egg Board Designs Misleading Studies (http://nutritionfacts.org/video/how-the-egg-board-designs-misleading-studies).

For those who were hoping it was the red wine, what about that resveratrol compound in grape skins? That’s the subject of my next video, Resveratrol Impairs Exercise Benefits (http://nutritionfacts.org/video/resveratrol-impairs-exercise-benefits).

Have a question for Dr. Greger about this video? Leave it in the comment section at http://nutritionfacts.org/video/what-explains-the-french-paradox and he’ll try to answer it!

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