Hello and welcome to Sigma Nutrition Radio. I am your host, Danny Lennon. You're listening to

Episode 408 of the podcast. You are very welcome.

Thank you to everyone who continues to support the podcast either by listening in like you are doing now,

sharing that with others through social media, email, etc. Word of mouth, all of that is very much

appreciated. And of course, those of you who are supporting

the podcast on Patreon, thank you so much for doing that. In today's episode, I have the pleasure

of talking to Dr. Mario Kratz, who is a clinical researcher in the areas of nutrition, obesity,

and cardiometabolic disease, and has more than two decades

worth of experience running clinical trials in a variety of populations. He is a former

research associate professor at the University of Washington in the Department of Medicine and

Epidemiology, and he's also formerly an associate professor at Fred Hutchinson Cancer Research

Center in Washington State as well. And he is currently in the process of setting out on his

endeavors to bring science communication about nutrition to a wider general audience. And today we're going to focus in on two specific

papers in which Dr. Kratz was a co-author and that came from his group and particularly looking

at dairy consumption and either low-fat dairy products or high-fat dairy products and dietary patterns that

are rich in either of those, and impacts on a number of outcomes.

Most of interest today, we're going to look at glucose tolerance as well as blood lipids.

And this is really interesting because dairy as a food group, as we've explored in the podcast

before, is quite

complex and actually throws up a few questions that tend to show that it goes in the opposite

direction that we might presume when we're looking at similar nutrients found in other foods.

And more of this will become clear as we go through the course of this conversation.

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