Welcome to Nutrition Facts.

I'm your host, Dr. Michael Greger, and I'm here to ask you, what is the most important

decision you'll make today?

Is it how you'll get to work, who you'll set up a meeting with, what friends you'll

call for lunch?

Well, as it turns out, probably the most important decision you'll make today is what to eat.

What we eat on a day-to-day basis is the number one determinant of our health and longevity.

Literally, most premature deaths in the United States are preventable and related to nutrition.

So, we're going to explore some smart nutrition choices based naturally on facts.

Here we refer to the science, the research, the available data published in the peer-reviewed

medical literature right now.

That's why I wrote my book How Not To Die and why I created my non-profit site NutritionFacts.org.

And now, this podcast.

Today we look at the nutritional value of dairy products.

The first US dietary guidelines were issued in 1980 and recommended limits on saturated

fat intake found primarily in dairy was fought tooth and nail by the dairy industry.

But that's not the only concerning component.

Fear of consumer reaction led the US dairy industry to try to suppress the discovery and

retail milk of live paratoburculosis bacteria, a pathogen linked to a number of autoimmune

diseases including type 1 diabetes.

Type 1 diabetes rises following the autoimmune destruction of the insulin-producing cells

of the pancreas.

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