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Offit starts by explaining that longer lifespans achieved by technological advances in the early 20th century meant that people started dying of heart disease, rather than the bacterial and viral infections that killed so many of us in earlier eras. Noticing low levels of heart disease in certain populations that consumed less dietary fat, some researchers in the 1950s and 1960s posited that consumption of fats and cholesterol was a major contributor to heart disease.
The World Health Organization, United Nations and American Heart Association were quick to jump on these preliminary conclusions