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DESCRIPTION: Based on the Dietary Guidelines for Americans, which foods best supply shortfall nutrients while avoiding disease-promoting components?

I feel like this should have been one of the first NutritionFacts.org videos! Sorry it’s taken me so long to just step back and offer some of the basics. I’ve always pictured my role as more of providing the latest science, but you can’t understand all the new discoveries without a good foundation. Let me know if you think I should do more of these nutrition 101 videos or leave that to others and just focus on the shiny and new.

How low should one try to push their intake of some of the food components to avoid? See Trans Fat, Saturated Fat, and Cholesterol: Tolerable Upper Intake of Zero (http://nutritionfacts.org/video/trans-fat-saturated-fat-and-cholesterol-tolerable-upper-intake-of-zero/), How Much Added Sugar Is Too Much? (http://nutritionfacts.org/video/how-much-added-sugar-is-too-much/) and for sodium, High Blood Pressure May Be a Choice (http://nutritionfacts.org/video/high-blood-pressure-may-be-a-choice/). Surprised that trans fats weren’t limited to partially hydrogenated junk? Check out Trans Fat in Meat and Dairy (http://nutritionfacts.org/video/trans-fat-in-meat-and-dairy/).

Have a question for Dr. Greger about this video? Leave it in the comment section at http://nutritionfacts.org/video/what-are-the-healthiest-foods and he'll try to answer it!

Image Credit: USDA, Dietary Guidelines for Americans.

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