And now for our final speaker of the conference. He is the founder of NutritionFacts.org,

which has over 2,000 educational videos on pretty much any topic on nutrition that you could want.

And over the last couple of years, we've learned how not to die, how not to diet, how not to

age. And today he is answering a burning question on everyone's minds. And that is, what is the

role of ultra-processed plant-based foods in our diet?

Ladies and gentlemen, it is an absolute honor to welcome our final speaker, Dr. Michael Greger.

Thank you. All right, wonderful.

Hey, hey, hey.

Welcome, everyone.

I love this conference so much.

So honored to be here.

All right.

There is no conference I'd rather be premiering a new talk for, so let's do this.

Modern nutrition science began about a century ago in the context of nutrient deficiency diseases.

So there were editorials with titles like Sugar as Food, heralding sugar as one of the cheapest

sources of calories for mere six cents. You could buy 3,000 calories. What a bargain. But the nutrient

deficiency era gave way to the dietary excess era no longer. Were we dying of nutrient

deficiency diseases like scurvy as much as we were dying from nutrient excess

diseases like obesity and heart disease so it became more about avoiding too many calories

too much saturated fat too much sugar too much sodium but either way still focused on nutrients. This allowed food companies to get away

with abominations like frosting-filled cereal because it was fortified with 12.

Vitamins and minerals 50% better than the measly ate in marshmallow fruit

...