Southern-fried stroke risk
What's not to love about Southern cooking? They deep fry everything and serve fried foods with heaps of butter and gravy.
So sure, it tastes good.
But make no mistake about it, it's not even close to good for you -- which is why the Deep South is home to some of the highest rates of obesity, heart disease, and diabetes in the entire nation.
And now, you can add another risk to the list: stroke.
People who eat southern fried foods six times a week have a 41 percent higher risk of stroke when compared to people who chow down on it once a month, according to a new look at the dietary habits of more than 20,000 people.
That's double the risk we've seen in previous studies -- but in those studies, they've looked more at the region.
The new research is a look at what people really eat on a day-to-day basis no matter where they live. And clearly, eating these fried foods six days a week is just too much. They're high in unhealthy fats, cholesterol, refined carbohydrates, and salt -- all ingredients we know can increase the risk of stroke.
I'd say even eating fried foods once a week is too often, no matter how much you love chicken-fried steak, biscuits and gravy, and deep-fried catfish.
Instead, stick to the foods we know can actually lower your risk of a stroke instead of raising it. The Mediterranean Diet I write about so often isn't just great for losing weight and overall health -- it can also lower your risk of stroke, and the new study proves that as well.
People who eat the staples of the Mediterranean diet five times a week -- including fruits, vegetables, whole grains, and legumes -- are 29 percent less likely to suffer a stroke than people who eat them three times a week.
Fried chicken slathered in gravy may sound tempting. But the reality is no food tastes good when you're not around to enjoy it anymore.