Erin Allman-Updike

What are the real key differences between these dietary guidelines and every other set of guidelines that has changed minimally over the last several decades?

There's four key differences that I'm going to kind of go through, some of which are not based at all in science and some of which are really probably good recommendations and some of which are somewhere in between.

And then we'll compare the current food guidelines now that exist in the U.S.

to what guidelines actually look like across the globe.

Like how different are these new recommendations from global recommendations?

I'm so excited for that.

It's going to be great.

How are Americans doing on eating according to these guidelines?

If we're falling short, in what areas are we falling short and why?

What are the barriers that we see?

Fiber.

Yes, fiber is the answer.

Yeah.

And finally, the question that you kind of ended us with last week, Erin, is does any of this matter?

Who is going to be affected by these changes besides our global reputation?

Ready?

Oh, yeah.

So we're going to also go good, bad, and ugly.

Or, like, I'm going to start with, like, probably beneficial changes, somewhat maybe neutral changes, and then baseless changes that are probably harmful to our health.

I wonder which those are.