Vascular Responses in Coronary Heart Disease

The speakers discuss the various vascular responses that contribute to coronary heart disease, including inflammation, oxidative stress, and vascular immune dysfunction. They also explore the ongoing debate regarding the role of red meat in heart disease and cancer, emphasizing the importance of the quality of food, particularly organic red meat. Additionally, they discuss the health benefits of different types of oils for cooking, highlighting the advantages of omega-3 fatty acids, monounsaturated fats from olive oil, and the suitability of avocado oil for high heat cooking.