"Dr. Stanley Hazen of the Cleveland Clinic, who led the study, and his colleagues ... had come to believe that what damaged hearts was not just the thick edge of fat on steaks, or the delectable marbling of their tender interiors. In fact, these scientists suspected that saturated fat and cholesterol made only a minor contribution to the increased amount of heart disease seen in red-meat eaters. The real culprit, they proposed, was a little-studied chemical that is burped out by bacteria in the intestines after people eat red meat."
Full article: Study Points to New Culprit in Heart Disease.
