The New York Times has done it again, reporting on a summary of studies on the associations of various dietary and clinical risk factors with heart disease in a way that creates, in my opinion, more confusion than clarity.
There are three macronutrients in food: carbohydrates, fat and protein, ‘macro’ in the sense that they comprise almost all of the weight and calories of food. Vitamins and minerals are the micronutrients.
According to a journalist for the prestigious journal Science (November 29, 2013), “Cholesterol....when metabolized by the body...turns into a potent estrogen-like molecule that spurs the growth of breast cancer in mice, and perhaps in people.
A recent review found a growing body of literature showing decreased risk of cognitive impairment and Alzheimer’s dementia with greater adherence to plant-based diets.
There are few if any health topics that are more contentious and personally sensitive than the question of the health benefits and risks of cow's milk and its products.