The Truth About Red Meat and Its Relation to Diabetes

In this insightful conversation, Dr. Harcombe dives deep into a controversial study that claimed a connection between red meat and diabetes. She criticizes the study's methodology, citing the lack of adjustment for grain and sugar intake, and the misleading classification of red meat. Harcombe also discusses what she sees as inherent bias in academia and research institutions, which can lead to skewed findings fueled by industrial influence. Ultimately, she encourages listeners to favor simpler, heritage foods over processed options, and to be critical of media headlines regarding nutrition.

00:00 Introduction
00:00 Understanding the Nutritional Headlines
00:24 The Hidden Agendas in Academia
01:17 The Global Push Away from Ancestral Foods
03:49 The Influence of Big Food and Pharma on Research
05:37 The Deterioration of Academic Research
06:25 Questioning the Nutritional Training of Researchers
07:03 Understanding the Hierarchy of Evidence
00:01 The Flaws in Population Studies
12:06 The Malicious Intent Behind the Study
15:52 Holding Institutions and Researchers Accountable
19:10 Conclusion and Final Thoughts

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