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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