Podcasts about upfs

In this illuminating episode we speak with Dr. Filippa Juul. An epidemiologist and leading researcher on the impact of ultra-processed foods (UPFs) on human health. Together, we unpack what ultra-processed really means, why it's not just about calories or macros, and how these foods are stealthily contributing to the global rise in obesity, chronic illness, and food addiction. Dr. Filippa Juul is a nutritional epidemiologist and Faculty Fellow at the Department of Public Health Policy and Management at the New York University School of Global Public Health (NYU GPH). She earned her PhD in Epidemiology from NYU GPH in 2020, following a MSc in Public Health Nutrition from the Karolinska Institute in Stockholm, Sweden, and a BA in Nutrition and Dietetics from Universidad Autónoma de Madrid in Spain. Dr. Juul's research focuses on improving cardiometabolic health outcomes at the population level, with a particular interest in the role of ultra-processed foods (UPFs) in diet quality, obesity, and cardiovascular disease. She utilizes large U.S. population studies to examine these associations and is also exploring the biological mechanisms underlying the impact of UPFs on cardiometabolic health.  Dr. Juul explains the NOVA classification system, dives into recent groundbreaking studies, and offers insights into why UPFs are so difficult to resist—and what we can do about it, both individually and at the policy level. Key Takeaways 

RFK Jr. is cracking down on toxic ingredients hiding in our food supply with the “Make America Healthy Again” initiative. In this episode, I break down: The 9 synthetic dyes already banned 36 common foods that contain them The next wave of dangerous additives targeted (like seed oils, high-fructose corn syrup, and titanium dioxide) Why ultra-processed foods (UPFs) are on RFK's radar What this means for you, your kids, and future food policy

In a major review, Asian scientists who tracked the diets of more than 8 million adults discovered thatconsuming just an extra 100g of UPFs (ultra processed foods) each day increased the risk ofdigestive diseases by a whooping twenty percent. Scientists labelled the findings important and urgedGovernments to tighten food labelling regulations which would force manufacturers to disclose exactlywhich additives are present in UPFs. Additionally, regular consumption of popular American snackfood increased the risk of other killer diseases.Special Guest – Jane Jansen, Natural Health Practitioner – “Probiotics for the Ages”

In this compelling episode, Dr. Vera Tarman interviews Dr. Thomas Seyfried, a pioneer in the field of cancer metabolism. Dr. Seyfried challenges the mainstream view of cancer as a genetic disease and presents strong evidence that cancer is fundamentally a mitochondrial metabolic disorder. Dr. Thomas N. Seyfried is a distinguished American biologist and professor at Boston College, renowned for his pioneering work in cancer metabolism. With a Ph.D. in Genetics and Biochemistry from the University of Illinois, Urbana, and postdoctoral training in neurochemistry at Yale University School of Medicine, Dr. Seyfried has dedicated his career to exploring the metabolic underpinnings of cancer and other neurological diseases. Dr. Seyfried is best known for his groundbreaking book, Cancer as a Metabolic Disease: On the Origin, Management, and Prevention of Cancer (2012), where he presents compelling evidence that cancer is primarily a mitochondrial metabolic disorder rather than a genetic one. This perspective builds upon the early 20th-century findings of Otto Warburg, who observed that cancer cells rely heavily on fermentation for energy production, even in the presence of oxygen—a phenomenon known as the Warburg effect. Dr. Seyfried's research suggests that targeting cancer's metabolic dependencies, such as glucose and glutamine, through dietary interventions like the ketogenic diet, could offer non-toxic therapeutic strategies. We explore: How cancer cells fuel themselves differently from healthy cells The connection between sugar, ultra-processed foods (UPFs), and cancer growth The Warburg Effect and the roles of glucose and glutamine in tumor development Whether refined sugar is carcinogenic like tobacco Why Dr. Seyfried believes ketogenic diets and caloric restriction can be powerful cancer therapies How his views align with metabolic psychiatry (Dr. Chris Palmer's Brain Energy) The controversial yet promising approach of "press-pulse" therapy The potential for preventing cancer through dietary change Follow: https://www.bc.edu/bc-web/schools/morrissey/departments/biology/people/faculty-directory/thomas-seyfried.html https://tomseyfried.com The content of our show is educational only. It does not supplement or supersede your healthcare provider's professional relationship and direction. Always seek the advice of your physician or other qualified mental health providers with any questions you may have regarding a medical condition, substance use disorder, or mental health concern.

People who eat lots of ultra-processed foods (UPFs) may be at greater risk of dying early. That is according to a new study, which estimates that in the UK and the US, where UPFs account for more than half of calorie intake, 14% of early deaths could be linked to the harms they cause. To discuss this, Alan was joined by Smaranda Maier. Smaranda is the Owner and Founder of Authentic Health, a Qualified Integrative Nutrition and Metabolic Health Coach.

In this week's episode, we explore the link between movement, health, and body image—asking whether it's time to rethink what it means to be fit at any size. From inclusive workout spaces to powerful personal stories, we look at how fitness and longevity go beyond the scales. Green tea is making headlines for its potential brain health benefits in older adults, but what does the science actually say? And how does it stack up against coffee? We break down the latest research, plus what to look for in a good-quality brew. Collagen coffee is the latest beauty-meets-wellness trend—but is it just frothy marketing? We look at what collagen really does, who might benefit, and whether your morning latte is the best delivery method. We also dive into a brilliant piece from Style Magazine in The Times about perfectionism and the pressure to optimise every part of our lives. Is the pursuit of betterment actually stealing your joy? And could “good enough” be the healthiest choice of all? We take a closer look at how to age in the healthiest way possible—breaking down the latest research on healthspan and what we can actually do now to support our long-term wellbeing, from diet to mindset to movement. Plus, Ella shares her New York adventures, Rhiannon talks about oat bars, and we unpack SACN's latest update on ultra-processed foods—why not all UPFs are created equal, and what this means for plant-based eating. Recommendations this week: Is Maximising' Your Life Making You Miserable? A great article from Style Magazine in this weekend's Times Rhi's easy to make oat bars - quick and delicious Book recommendation - I May Be Wrong Live Show Tickets - https://cadoganhall.com/whats-on/the-wellness-scoop-with-ella-mills-and-rhiannon-lambert/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ultra-processed food is the new cigarette—and it's fueling a global health crisis hiding in plain sight. In today's episode, I'm joined by Dr. Chris van Tulleken—infectious disease physician, BBC broadcaster, and author of Ultra-Processed People—to expose the truth behind ultra-processed foods and the industries driving their consumption. To find out what this food is really doing to us, Dr. van Tulleken became the first subject in a groundbreaking clinical trial—eating 80% of his calories from ultra-processed food for a full month. We unpack what makes ultra-processed food fundamentally different from real food—even when the ingredients look similar, and why its impact on your brain, metabolism, and long-term health is far worse than anyone thought… You'll learn: How ultra-processed food hijacks your brain's reward system The science behind food addiction and satiety hormones Why food labels and front-of-package claims are designed to mislead you What the latest data says about UPFs and 32 chronic diseases The global policy movements and lawsuits now underway to fight back This episode is part science, part exposé, and a wake-up call for anyone who thinks food is just about calories and willpower. If you care about your health, your kids, or the future of our food system, you need to hear this. https://linktr.ee/ultraprocessedpeople View Show Notes From This Episode Get Free Weekly Health Tips from Dr. Hyman https://drhyman.com/pages/picks?utm_campaign=shownotes&utm_medium=banner&utm_source=podcast Sign Up for Dr. Hyman's Weekly Longevity Journal https://drhyman.com/pages/longevity?utm_campaign=shownotes&utm_medium=banner&utm_source=podcast

Beef Tallow for Health: A Political-Commercial Farce Restaurants are bragging that they're replacing seed oils with beef tallow to prepare their fried foods. Is there any credibility to the suggestion that beef tallow is a healthier alternative to seed oils? (Spoiler… the answer is NO.) Listen to today's episode for details, written by Nelson Huber-Disla at NutritionStudies.org  #vegan #plantbased #plantbasedbriefing #seedoil #beeftallow #conspiracy #nutrition #carnivorediet #highproteindiet #UPFs #ultraprocessedfoods   ======================== Original post: https://nutritionstudies.org/beef-tallow-for-health-a-political-commercial-farce/  Related Episodes:  1033: Butter Lovers and Seed Oil Haters Are Both Wrong, New Research Confirms https://plantbasedbriefing.libsyn.com/1033-butter-lovers-and-seed-oil-haters-are-both-wrong-new-research-confirms-by-charlotte-pointing-at-vegnewscom  1032: What's the Deal With All the Seed Oil Conspiracies? https://plantbasedbriefing.libsyn.com/1032-whats-the-deal-with-all-the-seed-oil-conspiracies-by-charlotte-pointing-at-vegnewscom  ======================= The T. Colin Campbell Center for Nutrition Studies was established to extend the impact of Dr. Campbell's life changing research findings. For decades, T. Colin Campbell, PhD, has been at the forefront of nutrition education and research. He is the coauthor of the bestselling book, The China Study, and his legacy, the China Project, is one of the most comprehensive studies of health and nutrition ever conducted. Their mission is to promote optimal nutrition through science-based education, advocacy, and research. By empowering individuals and health professionals, we aim to improve personal, public, and environmental health. ====================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

The teenage years are critical for building a strong, healthy body—but new research reveals a disturbing truth: teens who consume high amounts of ultra-processed foods (UPFs) have significantly lower muscle mass than those who eat whole, nutrient-dense foods.This isn't just about looks or gym gains.

What's the Deal With All the Seed Oil Conspiracies? Seed oils have become the enemy of the internet. Here's what the experts have to say on whether they're harming our health. Listen to today's episode written by Charlotte Pointing at VegNews.com #vegan #plantbased #plantbasedbriefing #seedoils #omega6 #sunscreen #conspiracies #Carnivorediet #UPFs ======================== Original post: https://vegnews.com/seed-oil-conspiracies  Related Episodes: Dr Sherzai 2020 Post About Olive Oil Study: https://www.facebook.com/photo.php?fbid=1740594666115972&id=609814092527374&set=a.941901149318665  373: [Part 1] Healing Autoimmune Disease With Supermarket Foods. https://plantbasedbriefing.libsyn.com/373-part-1-healing-autoimmune-disease-with-supermarket-foods-by-brooke-goldner-md-at-nutritionstudiesorg  374: [Part 2] Healing Autoimmune Disease With Supermarket Foods. https://plantbasedbriefing.libsyn.com/374-part-2-healing-autoimmune-disease-with-supermarket-foods-by-brooke-goldner-md-at-nutritionstudiesorg  864: Why Olive Oil Is Not Healthy for Your Heart bhttps://plantbasedbriefing.libsyn.com/864-why-olive-oil-is-not-healthy-for-your-heart-by-dr-rosane-oliveira-at-forksoverknivescom  46: Should We Cook With Oil? A Pragmatic Approach to Deciding What to Do. https://plantbasedbriefing.libsyn.com/46-should-we-cook-with-oil-a-pragmatic-approach-to-deciding-what-to-do-by-brigitte-gemme-at-veganfamilykitchencom  Related Episodes: use search feature at https://www.plantbasedbriefing.com/episodes-search  Search for oil, carnivore   ======================== Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources.  ======================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/

Contact AnnmarieIn this episode, Annmarie explores the hidden dangers of ultra-processed foods (UPFs) and how they dominate modern diets. Inspired by Dr. Rangan Chatterjee's conversation with Dr. Chris van Tulleken, author of Ultra-Processed People, she looks at:✅ What qualifies as ultra-processed food and why it's everywhere ✅ The shocking health risks linked to UPFs—including obesity and metabolic disorders ✅ Why convenience foods keep us hooked (and who really benefits) ✅ Practical tips to break free from the UPF trap and make healthier choicesWith 80% of the food consumed by UK teenagers being ultra-processed, it's time to rethink what we eat. Can we escape the cycle of addictive, engineered foods? Let's dive in!

Discussions around ultra-processed foods (UPFs) and their role in public health have gained significant traction in recent years. While some advocate for categorizing and regulating these foods due to their potential negative health effects, others argue that such classifications can oversimplify the issue and detract from more actionable dietary changes. In this episode, Dr. Duane Mellor, a registered dietitian and researcher, joins us to explore the complexities of the UPF debate. Rather than dismissing the concept outright, Dr. Mellor emphasizes the importance of nuanced discussion, bridging the gap between research findings and practical, evidence-based dietary guidance. Throughout this conversation, we unpack the broader implications of ultra-processed foods in the food system, consider how added fat, salt, and sugar contribute to public health challenges, and explore realistic approaches for dietary improvements. Guest Information Dr. Duane Mellor, PhD is a registered dietitian, academic researcher and science communicator. Dr. Mellor is currently working in clinical dietetics, working to support people, families and carers living with diabetes. Previously Dr. Mellor worked in medical education at Aston University, holding the position of Associate Dean for Public Engagement in the College of Health and Life Sciences. After initially working in the areas of clinical trials, Dr. Mellor's other research interests focused on improving nutrition and health by working with communities to celebrate their heritage through food and help tackle barriers resulting from societal inequalities. Timestamps [03:02] Interview start [06:39] Understanding the NOVA classification [09:53] Potential pitfalls and policy implications [14:52] Food science and technology perspectives [20:47] Challenges in food classification [26:13] Health equity and policy considerations [42:31] Communication and public perception [50:30] Final thoughts and advice [51:15] Key ideas segment (Premium-only) Related Resources Join the Sigma email newsletter for free Subscribe to Sigma Nutrition Premium Enroll in the next cohort of our Applied Nutrition Literacy course Paper: Mellor, 2024 – The role of food science and technology in navigating the health issues of ultra-processed foods Go to sigmanutrition.com

Loneliness is now considered as harmful to health as smoking 15 cigarettes a day, with studies linking social isolation to a higher risk of heart disease, stroke, and even early death. We explore why strong relationships are one of the most powerful predictors of long-term health—and how small, meaningful connections can make a difference. We also dive into the risks of ultra-processed foods, from their impact on toddlers' development to their surprising link to eyesight issues. With 61% of a UK toddler's diet now coming from UPFs, experts are raising the alarm about potential speech delays and oral development concerns. Plus, new research suggests ultra-processed foods may damage retinal blood vessels, increasing the risk of vision problems like age-related macular degeneration. In this week's wellness trend, we unpack the viral tongue scraping craze—does it actually improve bad breath and oral health, or is it just another wellness fad? And in our listener question, we break down why sugar cravings happen and how to manage them without feeling deprived. Tickets for The Wellness Scoop Live: https://cadoganhall.com/whats-on/the-wellness-scoop-with-ella-mills-and-rhiannon-lambert/ Recommendations: Date and banana nut butter bites: Press 18 pitted medjool dates (about 400g) into a lined tray, spread over 4 heaped tablespoons of creamy peanut butter, layer with 2 thinly sliced ripe bananas, and pour over 2 melted bars of dark chocolate (about 150g). Sprinkle with sea salt, freeze for at least an hour, then slice and enjoy straight from the freezer. See it in action here Yotam Ottolenghi's article: 'I tried intermittent fasting, and hated it. This is why we need to ditch the diets and go back to basics' Tongue Scrapers - a recommended wellness trend Pre-order Rhi's new book 'The Unprocessed Plate' Learn more about your ad choices. Visit podcastchoices.com/adchoices

We're hearing a LOT about ultra-processed foods: how they're inflammatory, cause obesity and blood sugar spikes and more...but are ultra-processed foods really bad for you? What does the research say?As a registered dietitian, I always want to A) help share evidence-informed advice to help you live your healthiest, happiest life and B) help myth-bust the all too common misinformation we see online every single day about nutrition. So with all the yapping about ultra-processed foods, or UPFs, I thought it was high time we devote a solo episode to “processed foods” and take a look at what they are, why folks are concerned about them and ultimately, how we can include (or not include) them in our everyday diet so we can be our healthiest. On this episode we chat about:What exactly is an ultra-processed food? How the NOVA classification is used in researchAre UPFs nutritionally different from whole foods?What are the differences between ultra-processed and whole foods on our metabolism?Do ultra-processed foods cause obesity?What about ultra-processed foods with “clean” ingredients?How do ultra-processed foods affect our blood sugars?Does eating ultra-processed foods make us unhealthy?How to make daily nutrition choices that minimize your disease risk and maximize affordability and enjoymentSupport the Pod!We couldn't make this podcast happen without the support of our amazing listeners…I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN!

How much Ultra Processed Food do you eat? Some might be obvious but others might be hidden. In the United States, UPFs account for around 70 percent of the U.S. food supply and 60 percent of adult diets.In this episode of the Women Living Well After 50 Podcast, my guest is good friend and blogger, Donna Connolly from Retirement Reflections.Donna has been researching UPFs and making changes to her diet for the last few months. Donna does not have a background in health and nutrition but is discussing her journey a regular person trying to make sense of the nutritional information and misinformation surrounding us. In this episode, Donna discusses:* What prompted her to investigate Ultra Processed Foods* What Ultra Processed Foods are* The science behind UPFs* Why we should be concerned about UPFs in our diet and their effect on our health* Actions we can take to eliminate UPFsMeet DonnaDonna currently live on beautiful Vancouver Island in BC, Canada, where I retired to nearly 10 years ago. Early on in my retirement, I began the blog ‘Retirement Reflections' which is still continuing today. Prior to that I lived and worked for 14 years in Beijing, China as a Middle School Principal and a Deputy Director at a large international schoolResources:Ultra-Processed People: The Science Behind Food that isn't Food by Chris Van Tullekin.UnProcessed Made Easy: Quick, Healthy, Family-Friendly Meals by Delicia Bale. Quit Ultra-Processed Foods Now by Dr. Sui H. Wong.Cookbook Others – With online websites:Jack Monroe and Allegra McEvedy. Online resources for thrifty cooks include the Guardian's budget meals series and BBC Good Food's budget sectionConnect with DonnaRetirement Reflections – What I Wish I Knew Before I RetiredThanks for reading Women Living Well After 50 with Sue Loncaric! Subscribe for free to receive new posts, podcast episodes and Your Weekly Boost: Living Life in Full Bloom Newsletter. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit womenlivingwellafter50.substack.com

Dairy: The Ultra-Processed Food Hiding In Plain Sight “Some dairy products clearly fall into the ultra-processed category—spray cheese, whipped toppings, artificially flavored coffee creamers, and ice creams packed with stabilizers and preservatives… But while it's easy to see these products as processed, what about dairy products deemed more “natural?” Learn more in today's episode written by Justin Long at Switch4Good.org #vegan #plantbased #plantbasedbriefing #UPFs #ultraprocessedfoods #dairy #ditchdairy #dairyfree =============== Original post: https://switch4good.org/dairy-the-ultra-processed-food-hiding-in-plain-sight/  Related Episodes: 175: [Part 2] Dining by Traffic Light: Green is for Go, Red is for Stop https://plantbasedbriefing.libsyn.com/175-part-2-dining-by-traffic-light-green-is-for-go-red-is-for-stop-by-dr-michael-greger-at-nutritionfactsorg  174: [Part 1] Dining by Traffic Light: Green is for Go, Red is for Stop https://plantbasedbriefing.libsyn.com/174-part-1-dining-by-traffic-light-green-is-for-go-red-is-for-stop-by-dr-michael-greger-at-nutritionfactsorg   ================= Switch4Good is an evidence-based nonprofit dedicated to rattling accepted norms around dairy and health. They're working to abolish the current system of dietary racial oppression, and promoting solutions for climate change. They have a fantastic podcast hosted by Olympic medalist Dotsie Bausch and Baywatch actress/health coach Alexandra Paul - they'll inspire and educate you to start living better and feeling better.  ======================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

Is the Nova Score Accurate About Processed Vegan Protein? Part 2 of 2. Many vegan proteins labeled as UPFs are not only nutritionally sound but also more sustainable than animal-based options. Listen to today's episode from VegNews.com #vegan #plantbased #plantbasedbriefing #UPFs #ultraprocessedfoods #novascore #veganprotein #plantbasedmeat #plantbasedprotein ======================== Original post: https://vegnews.com/is-the-nova-score-accurate-about-processed-vegan-protein  Related Episodes: 1017: Plant-Based Meats and Puberty, Obesity, and Fracture Risk by Dr. Michael Greger at NutritionFacts.org 851: Headlines Matter: Topline Takeaways From A Recent Ultra-Processed Food Study Are Wrong And Irresponsible https://plantbasedbriefing.libsyn.com/851-headlines-matter-topline-takeaways-from-a-recent-ultra-processed-food-study-are-wrong-and-irresponsible-by-amy-williams-at-gfiorg 351: “Processed” is a Useless, Empty Descriptor of Food https://plantbasedbriefing.libsyn.com/327-processed-is-a-useless-empty-descriptor-of-food-by-dr-karthik-sekar-at-aftermeatbookcom  287: What is a Processed Food Vs A Whole Food? https://plantbasedbriefing.libsyn.com/287-what-is-a-processed-food-vs-a-whole-food-by-thomas-campbell-md-at-nutritionstudiesorg  175: [Part 2] Dining by Traffic Light: Green is for Go, Red is for Stop https://plantbasedbriefing.libsyn.com/175-part-2-dining-by-traffic-light-green-is-for-go-red-is-for-stop-by-dr-michael-greger-at-nutritionfactsorg  174: [Part 1] Dining by Traffic Light: Green is for Go, Red is for Stop https://plantbasedbriefing.libsyn.com/174-part-1-dining-by-traffic-light-green-is-for-go-red-is-for-stop-by-dr-michael-greger-at-nutritionfactsorg ======================== Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources.  ======================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/   

Is the Nova Score Accurate About Processed Vegan Protein?  Where do popular vegan protein sources rank on the Nova classification for ultra-processed foods? Listen to today's episode written by Nicole Axworthy at VegNews.com #vegan #plantbased #plantbasedbriefing #UPFs #ultraprocessedfoods #novascore #veganprotein #plantbasedmeat #plantbasedprotein ======================== Original post: https://vegnews.com/is-the-nova-score-accurate-about-processed-vegan-protein    ======================== Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources.  ======================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/   

A conversation with Kiira Heymann, Director of Strategic Partnerships at the Non-GMO Project and the Food Integrity Collective. After the success of the Non-GMO Project in the U.S., which is now featured on almost 63,000 products, the team is launching the Non-Ultra-Processed Food verification. In this conversation, we discuss why—why introduce another label? And why is it so important for the food sector to focus on increasing consumers' capacity to demand more from their food system, rather than just adding another label?This isn't just another label—it's a carefully considered intervention designed to reconnect people with their food in profound ways. When 70% of American store shelves hold ultra-processed products engineered with ingredients banned in other countries, the stakes couldn't be higher. What makes this effort particularly fascinating is how it challenges the very foundation of food certification itself. Rather than creating another "shortcut to trust", the team is exploring how to eliminate the need for certifications entirely by rebuilding true transparency in our food system. Their research shows 81% of North Americans are concerned about questionable ingredients in their food, yet only 17% feel knowledgeable about the topic—a gap this initiative aims to close.Beyond ingredients, this movement addresses the cognitive impact of ultra-processed foods. Studies show these products can significantly impair brain function in as little as 30 days, creating a troubling cycle where the very foods engineered to be addictive are simultaneously diminishing our capacity to make better choices. By helping consumers understand and avoid ultra-processed foods, the certification offers a pathway toward better physical and mental wellbeing.Currently in its pilot phase with 20 pioneering brands, the non-UPFs verification program aims to launch products by fall 2025. The certification represents more than just another shopping guide—it's an invitation to experience the profound difference real food makes in how we feel, think, and connect with our world.More about this episode on https://investinginregenerativeagriculture.com/kiira-heymann.==========================In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.==========================

In this episode I had the pleasure of chatting with Joanne Moscalu or the Binge Eating Dietitian on Social Media.   Check out her page here   We chat about: What is binge eating What are UPFs Are the people in supermarkets helping our relationship with food? Should we keep food out of the house   Female Fat Loss Program is now open - STARTS 6th January 2025 All for the price of half a cup of coffee...€99 for 8 weeks (NORMALLY €149) I'm expecting this to sell out  €99 for a limited time only   So its first come first served CLICK HERE TO BOOK YOUR SPOT

Dana will be 54 on Mar 1st, 2025 and is 5'2 at 110 lbs.  She started IF on SEPT 5, 2023, after learning about it on a podcast focusing on Alzheimer's / dementia prevention/mitigation.  She was listening to that podcast b/c she lost both parents-in-law to this horrible disease. Within 1 week of starting IF, she remembers saying out loud to her husband, “I feel fantastic. I don't think I'll ever want to stop doing this.”  She never had a weight problem but suffered from a horrible sugar addiction and was raised on UPFs and LOVED sugar, especially chocolate, since she was 3 years old. Old.  She used sugar/chocolate and UPFs her whole life as a way to soothe, celebrate, comfort, connect, etc. and has struggled with emotional eating FOREVER.  Since she never really struggled much with her weight and didn't drink alcohol or smoke cigs, she always justified the emotional eating with, “No big deal - it's my one vice.”  However, her father died at 51 of a massive heart attack, as did his father and his brother, so CVD runs in her family.  On Easter of 2016, she had just binged her son's Easter candy. She was watching Dr Phil when she saw an episode about “SKINNY FAT” people - she had a significant epiphany and started a program called “28-day shred”, which was paleo eating and lost 10 lbs (going from 128-118), then took 1 day off and did another round losing six more lbs.  She only ate sugar in those 60 days once but was miserable and felt weak -she couldn't keep eating that way.  So she stopped and slowly started consuming too much sugar and UPFs again.  IF has helped her sugar cravings as well as a MILLION other NSV's.  Our Patreon Supporters Community -Join us!Please consider joining the Fasting Highway Patreon community. The feedback has been great for all who have joined. It has become an excellent add-on to our Patreon members' IF lifestyle, who enjoy a lot of bonus content to support them in living an IF life for as little as 0.16 cents a day For less than a cup of coffee a month, you can join and support your own health goals and meet like-minded people and get a lot of supportGraeme hosts Zoom meetings four times a month in the Northern and Southern hemispheres for members to come and get support for their IF lifestyle, which has proven very popular with our Patreon members.You will not find anywhere that provides that kind of support and accountability for just 0.16 cents a day. There are over 100 exclusive pieces of audio content for Patreon members to help you navigate your IF journey and get more accountability and support. Please go to www.patreon.com/thefastinghighway to see the benefits you get back and how to join. I strongly encourage you to do so for the price of a cup of coffee a month. Its a sound investment into your health.Graeme's best-selling book, The Fasting Highway, about his journey and how he did it, is available in paperback and Kindle at your local Amazon store. It is also available on audio at Applebooks, Kobo, Spotify, and many other audiobook platforms. Graeme can also be booked for one-on-one mentoring and coaching by going to www.thefastinghighway.com, clicking on get help, getting coaching, and booking a time. All times you see are in your local time zone.Disclaimer: Nothing in this podcast should be taken as medical advice. The opinions expressed herein are those of the host and guest only.

This week, we put body scans to the test—are they the future of personal health tracking or just another wellness gimmick? We both tried them and are sharing our results, what surprised us, and whether they're actually worth it. Plus, Europe's life expectancy is falling, and England is seeing the biggest decline. We explore the obesity crisis, preventable diseases, and why today's generation may live shorter lives than their parents. Next, creatine is everywhere, but should you be taking it? We break down who actually benefits, common myths, and whether it deserves a spot in your routine. Then, we talk ultra-processed foods—what actually counts as a UPF? We finally break down the NOVA system, clear up the misinformation, and answer a listener's question about whether everyday foods like yoghurt and bread really count as UPFs. We also cover the surprising brain-boosting benefits of walnuts, why milk may lower bowel cancer risk, and the latest baby nutrition trend that's dividing parents. Recommendations This Week Viridian Vegan EPA & DHA Oil – Ella's go-to Omega-3 supplement Ruuby – The ultimate at-home wellness booking app Ion8 and Ulula Steel Water Bottles Rhi has surprise for Ella!! Join us as we cut through the noise, break down the trends, and bring you real, practical advice on what's worth your time, money, and health! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Client Q&A: This week Anna is joined by Ros to discuss ED Week, self-care tasks, why do we get comfort from food when we're not enjoying it, nutrition for fatigue, craving foods at the weekend, UPFs, food preoccupation impacting sleep, honouring fullness and leaving food, settling range and clothing. If you are struggling with an Eating Disorder or feel you need support please email Emilia@emilia.fitness or reach out to Anna or Ros via their links below. If you are a coach and are concerned about someone you work with or someone in your life you can refer them to ETPHD here: https://www.emilia.fitness/professionalreferrals 1-1 coaching spaces may be available now For more information visit www.emilia.fitness or find: @anna_etphd @roslyngraynutrition @emiliathompsonphd @etphd_coaching

Anna talks to Psychologist Dr. Clodagh Campbell about ways to regulate our nervous system when we are overwhelmed. Dietician Orla Walsh explains the health implications of Ultra Processed Foods. Comedian Pat Shortt takes the Supercharged Speed and GP Austin O'Carroll translates some medical terms.

Chemical engineering has created novel ingredients and foods our bodies have never encountered and don't know how to process. These are called ultra-processed foods (UPF) and account for about 60% of all calories in the American diet. Their dangerous health effects are now apparent. Learn what UPFs are, how they create diseases that will kill you, and how to identify them and reduce how much of them you eat..    Key Takeaways To Tune In For: (00:24) - The Ban on Artificial Dyes (01:00) - Understanding Ultra-Processed Foods (08:10) - Specific Health Risks Explained (15:21) - Mental Health and Nutrition (17:14) - Frailty and Aging (19:40) - Impact on Reproductive Health (21:40) - Identifying Ultra-Processed Foods   Resources talked about in this episode: Article:  The Health Risks of Ultra-Processed Foods  

Food Technology's deputy managing editor Kelly Hensel spoke with assistant professor and lead researcher Emily Mayhew about the mechanics of honey's sweetness, how aroma impacts perceived sweetness, and what product developers can take away from the research. Food Technology's Julie Larson Bricher talks with Dr. Susanne Bügel about leading a unique two-year international consensus-building project … Continue reading EP 54: Honey's Aroma and Sweetness, Can We Refine the Definition of UPFs? →

Ultra-processed foods (UPFs) are identified as the leading cause of preventable death globally. These foods are chemically altered, stripped of their natural structures, and filled with additives, sugars, unhealthy fats, and preservatives, resulting in products that offer little to no nutritional benefit while contributing significantly to chronic disease. In this episode, I talk with Vani Hari and Dr. Shebani Sethi about why ultra-processed foods are not just a health risk—they are a public health crisis. Vani Hari is the food activist behind FoodBabe.com, a NY Times best-selling author of 4 books, founder of the organic products brand Truvani, and was named one of the “Most Influential People on the Internet” by Time magazine. Hari's viral testimony before the US Senate sparked a massive movement to stop American food companies from poisoning their own citizens with ingredients they don't use in other countries. Hari founded Food Babe to spread information about what is really in the American food supply. She teaches people how to make the right purchasing decisions at the grocery store, how to live an organic lifestyle, and how to travel healthfully around the world. Vani has gathered hundreds of thousands of petitions to change the food system and influenced how major food giants like Kraft, Subway, Chipotle, Chick-fil-A, and Starbucks create their products, steering them towards more healthful policies. Dr. Shebani Sethi is a double board-certified physician in Obesity Medicine and Psychiatry. She is the Founding Director of Stanford University's Metabolic Psychiatry program and Silicon Valley Metabolic Psychiatry, a new center in the San Francisco Bay Area focused on optimizing brain health by integrating low carb nutrition, comprehensive psychiatric care, and treatment of obesity with associated metabolic disease.  Full length episodes can be found here: Why the Last Thing that Should Ever Eat is Ultra Processed Foods How To Be A Food Activist In Your Own Kitchen How Does Ultra-Processed Food Affect Our Mental Health? This episode is brought to you by BIOptimizers. Head to bioptimizers.com/hyman and use code HYMAN10 to save 10%.

In this episode, we dive into a hot topic in the world of Ultra-Processed Food (UPF) Use Disorder—Harm Reduction. This concept, widely recognized in substance use recovery, has been largely undefined or misunderstood in the food addiction space. Today, we explore: What is harm reduction? How does it work in food addiction recovery? Who might benefit from harm reduction strategies? Practical ways harm reduction can be applied in real-world recovery Join Clarissa and Molly as they break down harm reduction principles, share real-life client applications, and discuss how respect for autonomy, compassion over shame, and evidence-based strategies can support individuals on their unique recovery paths. Key Topics Discussed: ✅ Respecting Individual Recovery Journeys – Meeting people where they're at without shame or coercion ✅ Common Misconceptions About Harm Reduction – How it differs from moderation management ✅ Practical Harm Reduction Strategies – Meal timing, food sequencing, mindful eating, and more ✅ Addressing Clinician Pushback – Why harm reduction is often misunderstood in food addiction spaces ✅ Balancing Abstinence & Harm Reduction – Helping clients determine the best path for them ✅ The Role of Medications & Surgical Interventions – Understanding how medical tools can support food addiction recovery Key Harm Reduction Principles: 1. Respect for the Person Compassion over shame: People struggling with UPF addiction deserve respect and understanding—not guilt or judgment. Meeting people where they are: Recovery is personal; some may need to eliminate certain foods, while others focus on reducing harm without complete abstinence. Building trust: Encouraging open, non-judgmental conversations fosters a supportive recovery environment. 2. Commitment to Evidence Understanding food addiction science: Research shows UPFs hijack the brain's reward system, leading to compulsive overeating. Harm reduction is based on evidence, not willpower. Using proven strategies: Structured meal planning, protein-rich whole foods, and blood sugar stabilization can help reduce cravings and binge episodes. Medication as a tool: Some individuals benefit from medications like Naltrexone/Bupropion to regulate cravings—similar to medication-assisted treatment for substance use. 3. Focus on Harms Minimizing the most damaging behaviors: Recovery is not about immediate perfection but reducing harm over time. Shifting food choices: A harm-reduction model may involve replacing binge-triggering UPFs with minimally processed alternatives. Reducing metabolic harm: Eating whole foods first, balancing blood sugar, and prioritizing nutrition can help mitigate UPF-related health consequences. 4. Recognizing Food Addiction Realities Not everyone can quit UPFs overnight: A phased approach may be more sustainable. UPFs are engineered for addiction: Willpower alone is not enough—practical strategies like structured eating and environmental changes can help. Food as a coping mechanism: Understanding the emotional role of UPFs helps individuals develop healthier coping strategies. 5. Prioritizing Autonomy Individualized recovery paths: Some people thrive with full abstinence, while others focus on reducing harm in certain settings (e.g., social gatherings). Empowering self-directed choices: Individuals should have the freedom to set their own recovery boundaries and decide which tools work for them. Allowing flexibility: Recovery is not all-or-nothing—setbacks are learning experiences, not failures. 6. Socio-Cultural Sensitivity Considering food access and affordability: Many people in recovery have financial or geographical barriers to whole foods. Harm reduction respects these realities. Cultural food traditions: Recovery must honor cultural identity while balancing UPF reduction goals. Reducing stigma in marginalized communities: A non-judgmental, compassionate approach is crucial, especially for those with limited resources. Final Takeaway: Harm reduction is not a one-size-fits-all approach, and neither is abstinence. The key is bio-individuality—what works for YOU? We encourage both individuals in recovery and clinicians to stay curious, open-minded, and evidence-based when considering recovery tools.

West Wellness and Longevity LinksAre you ready to make change but don't know where to start. Book a free 30 min consultation here.https://www.westwellnessatx.com/get-started Have questions? Feel free to reach out to me at: tarawest@westwellnessatx.com Follow me on instagram @westwellnessatxNon- Toxic Cookware:https://www.greenpan.us/WESTWELLNESSATXNon-Toxic Cleaners/detergents: https://shareasale.com/r.cfm?b=1736653&u=4252226&m=108208&urllink=&afftrack=Non-Toxic Face/ body products: https: https://amzn.to/3ExhwZfNon-Toxic Food Storage: https://amzn.to/4hFtezxEWG: https://www.ewg.org/The crux of today's discourse centers on the pervasive issue of hormone dysregulation, a phenomenon that is alarmingly affecting the health of young men and women, particularly within the United States. This episode elucidates the significant role of endocrine disruptors—ubiquitous chemicals present in various everyday products, including plastics, food packaging, and personal care items—that interfere with natural hormone functions. These disruptors contribute to the alarming trends of declining testosterone levels, fertility issues, and conditions such as polycystic ovary syndrome (PCOS) and insulin resistance. We delve into the scientific underpinnings of these endocrine disruptors, examining their origins and the mechanisms by which they precipitate metabolic dysfunction and chronic diseases. Ultimately, we advocate for informed lifestyle choices and dietary modifications to mitigate exposure to these harmful substances and promote hormonal health.Studies and Research Referenced:Ultra-Processed Foods Intake and Sex Hormone Levels Among Adolescents: This study found that UPF consumption is associated with increased exposure to endocrine disruptors (EDCs), such as phthalates and bisphenols, which are known to interfere with the body's hormonal balance. pmc.ncbi.nlm.nih.govUltra-Processed and Fast Food Consumption, Exposure to Phthalates During Pregnancy: This study found that consuming ultra-processed foods may increase exposure to phthalates, a group of endocrine disruptors prevalent in food contact materials. pmc.ncbi.nlm.nih.govStudy Finds Widespread Exposure to Hormone-Disrupting Chemical During Pregnancy: Research from Rutgers University indicates that diets higher in ultra-processed foods are associated with increased concentrations of zearalenone (ZEN), a mycoestrogen that mimics estrogen in the body. rutgers.eduThe Connection Between Ultra-Processed Foods and Endocrine Disruptors: This article examines how UPFs often contain additives and contaminants that act as endocrine disruptors. It discusses the potential mechanisms by which these substances contribute to obesity and metabolic disorders through hormonal imbalances. stop.publichealth.gwu.eduHormone-Disrupting Chemicals Found in Popular US Fast Foods: A study detected phthalates, a class of EDCs, in popular fast-food items. For instance, Wendy's crispy chicken nuggets,...

Food scientist Matt Teegarden offers a thoughtful take on the high-profile food classification system Nova and its characterization of ultra-processed foods. IFT's Renee Leber delves into food color additive bans, why color reformulations can be challenging, and what manufacturers need to keep top of mind when adjusting colors in various applications. Dr. Joanne Slavin, a … Continue reading EP 53: A Food Scientist Processes Nova and UPFs, Red-Hot Food Dye Substitutes, What's Next for America's Dietary Guidelines? →

Christopher Gardner, professor at Stanford University, and Richard Mattes, professor at Purdue University, join Double Take to set the table on ultra-processed foods (UPFs), digging into health implications, regulatory challenges and the role of UPFs in the American diet.

Learn how conventional, processed and ultra-processed foods can damage your digestive system and gut microbiome, leading to cascading negative health consequences. Hear about the benefits of organic, pasture-raised and minimally processed foods for a healthy gut and body. Lindsey Parsons, your host, helps clients solve gut issues and reverse autoimmune disease naturally. Take her quiz to see which stool or functional medicine test will help you find out what's wrong. She's a Certified Health Coach at High Desert Health in Tucson, Arizona. She coaches clients locally and nationwide. You can also follow Lindsey on Facebook, Tiktok, X, Instagram or Pinterest or reach her via email at lindsey@highdeserthealthcoaching.com to set up your free 30-minute Gut Healing Breakthrough Session. Show Notes

In this episode, we're thrilled to welcome back Kerry Torrens, Good Food's Nutritionist, who joins host Samuel Goldsmith to explore the world of ultra-processed foods (UPFs). Kerry breaks down what UPFs are, the NOVA classification system, and how these foods affect our health. We dive deep into the pros and cons of UPFs, discussing whether all UPFs are bad and how they can fit into a balanced diet. Kerry explains how to identify UPFs on food labels, weighs up convenience versus health benefits, and offers tips for reducing UPF consumption without sacrificing convenience or nutrition. We also touch on the role of additives, their safety, and potential impacts on our health, particularly gut health. Kerry shares her personal food confession and favourite childhood comfort food, offering listeners a relatable and warm perspective on making healthier choices. Whether you're a busy professional, a parent on the go, or someone looking to make informed food choices, this episode provides valuable insights and practical advice. Tune in to learn how to navigate the world of UPFs and make the best dietary choices for your lifestyle. Don't miss Kerry's ultimate comfort dish reveal and her expert tips on making nutritious food that also saves time and money. Kerry Torrens Bsc (Hons) PgCert MBANT is a registered nutritionist with a postgraduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications, including Good Food and Olive magazines. She has also hosted nutrition and health sessions at Good Food Shows and been an expert speaker on various food- and health-related BBC radio programmes. Kerry divides her time between analysing recipes for nutritional content and advising chefs and recipe developers, as well as writing and editing food, cookery and health titles for both print and digital media. She has worked with a number of the top chefs, major food manufacturers and supermarkets. When not working, Kerry spends much of her time in the West Country. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today Learn more about your ad choices. Visit podcastchoices.com/adchoices

Can We Really Make America Healthy Again? Welcome back to the show! Today, we're diving into a topic that's as timely as it is complex: What would it take to truly “Make America Healthy Again”? Inspired by RFK's recent initiative, this conversation unpacks the rising public awareness of ultra-processed foods (UPFs), their impact on health, and how this intersects with our national food environment. I'm thrilled to be joined by Dr. David Wiss, a leading expert in food addiction research, nutrition, and eating disorder recovery. Together, we tackle some of the big questions that health professionals and parents alike are asking: Are UPFs really as harmful as they're being portrayed? How does the “All Foods Fit” model evolve in light of what we now know about UPFs? What role do systemic and legal actions, like the first major lawsuit against UPF companies, play in this conversation? Why You'll Love This Episode: Whether you're a dietitian, a parent, or someone just trying to make healthier choices in a world dominated by processed options, this episode offers practical takeaways and profound insights. Tune in for this deep dive into nutrition, neuroscience, and systemic change. Don't forget to subscribe, leave a review, and share your thoughts on today's discussion! Guest Resources: Connect with Dr. Wiss @drdavidwiss or at drdavidwiss.com Check out his private practice Nutrition in Recovery and his App Wise Mind Nutrition.  Ready to rethink your relationship with food? Press play now!

Move fast, break things, sprint to kiss Trump's ring: Marina Hyde on the tech bro inauguration derby. ‘I get hate from both sides – vegans and carnivores': James Collier on UPFs, emotional eating and why he created Huel. And “My partner blames a ‘lack of attraction' for not wanting sex”: Philippa Perry advises one reader

Emulsifiers are among the most common food additives found in ultra-processed foods (UPFs), a much-discussed category of foods commonly defined as those made using manufactured ingredients. They are often packaged and have a long shelf life. Research examining the impact of diets high in UPFs suggests higher rates of obesity and diseases such as type 2 diabetes, heart disease, and cancer.However, discussions about labeling these foods as "ultra-processed" have also sparked debates about whether their negative effects are primarily due to their high fat, sugar, and salt content, or whether they stem from the effects of processing itself, particularly the additives they contain.In this episode, Jaega Wise explores one of the most commonly used additives in UPFs—emulsifiers. She investigates how they work, what they do, their history, associated health concerns, and their potential future developments.Featuring: Nicola Lando and Ross Brown from the online specialty cooking supplies company Sous Chef; Tim Spector, professor of epidemiology at King's College London and co-founder of the personalized health app Zoe; food historian Annie Gray; John Ruff, Chief Science Advisor at the Institute of Food Technologists; Professor Barry Smith at the University of London's Centre for the Study of the Senses; Professor Anwesha Sarkar, an expert in colloids and surfaces at Leeds University's School of Food Science and Nutrition; and Dr. Benoit Chassaing, a research director at The Institut Pasteur in Paris, who studies microbiota and the health impacts of certain emulsifiers.Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan

These days, we're hearing a lot more about ultra processed foods and the dangers of over eating these highly industrialised food products. But what exactly are UPFs, how bad are they really and how can you spot them when out doing the grocery shop? In this episode, nutrition consultant Sophie Morris joins Róisín Ingle to answer all these questions and to explain why she's joined the growing movement away from ultra processed foods. Morris has amassed more than 300 thousand followers on her Instagram account, where she spreads the word about healthy eating, educates people on ingredient lists and suggests ‘clever supermarket swaps' to her followers. In this conversation, we hear about her move from finance into food, her concerns about the hot school lunches scheme being rolled out across the country and what's next for her in 2025.But first, Irish Times journalist Niamh Towey is here to talk through the stories that caught her eye this week, including the disappointing results of a national childcare survey, why Nikita Hand has brought Conor McGregor back to court and how Mark Zuckerberg's is bringing a new “masculine” energy to Meta. Hosted on Acast. See acast.com/privacy for more information.

When it comes to food and health challenges, it's important to acknowledge when something is hard, and when something is a problem. But an accurate understanding of HOW exactly something is a problem is ESSENTIAL when choosing where to invest our energy in terms of solutions.Because fear based narratives, and cherry picked or incomplete data - rather than help solve the problem - can actually become obstacles to connecting with real solutions. I'm super grateful Dr Andrea Love, an incredible voice of informed reason in this space is joining us today, to help remedy this.Dr Andrea Love: https://www.immunologic.orgYouTube Video - Food Addiction Unmasked: https://youtu.be/3XLSu6wK9kU?si=rTr-G5T5WhChf2y1Free weekly Strong Not Starving tips and insights ⬇️⬇️⬇️ https://www.strongnotstarving.com/snsweeklytipsStrong Not Starving 1-1 Coaching: https://form.jotform.com/240493269367062 Strong Not Starving Instagram: https://www.instagram.com/strongnotstarving?igsh=MTBpbnVna2Nyd3hnMA==Strong Not Starving Youtube: https://youtube.com/@strongnotstarving?si=zzmTveIdGUD0omuMWebsite: www.strongnotstarving.com

Dr Chris van Tulleken has been at the forefront of the campaign to change our food system and better regulate the sale of ultra-processed foods (UPF). This year he will be giving the Royal Institution Christmas lectures, Britain's most prestigious public science lectures, in which he'll be investigating how food has fundamentally shaped human evolution, the importance of our microbiome – as the extra ‘organ' we didn't know we had – and how we can all eat better in future, for the sake of our own health and the health of the planet. Nicola Davis sat down with Van Tulleken to discuss the lectures, the challenge of understanding the impact of UPFs on our health, and his top tip for Christmas dinner. Madeleine Finlay hears from them both in this Christmas special edition of Science Weekly. Help support our independent journalism at theguardian.com/sciencepod

Podcast Overview: The Truth About Ultra-Processed Foods In this episode, we explore the eye-opening insights from Chris van Tulleken's book, Ultra-Processed People, revealing the hidden dangers of ultra-processed foods (UPFs). UPFs, often found in sugary snacks, ready meals, and sodas, are loaded with artificial additives, preservatives, and unrecognizable ingredients. These foods are designed to be addictive, altering brain chemistry and driving overconsumption, as evidenced by studies like Kevin Hall's 2019 trial, which showed participants eating 500 extra calories daily on a UPF diet. The result? Weight gain, mood shifts, and chronic health issues like obesity and diabetes. UPFs' dominance stems from systemic factors, including marketing, affordability, and convenience, but their health impacts are far-reaching. From ingredients like high-fructose corn syrup to artificial flavors and emulsifiers, these foods are engineered for taste and shelf life at the expense of nutrition. Tune in to learn how to identify UPFs, understand their effects, and take simple steps toward healthier, whole-food alternatives. For extra support, follow us on Instagram @HormoneGenius and post your favorite clean products to claim a free grocery guide with the ingredients to be aware of! Thanks to our sponsor Fiat Institute! If the content you're hearing on this podcast has stirred something in your heart, and you feel called to be part of the change—to launch a mission in hormone health, wellness, and true women's health care—then this program is for you! The Fiat Institute certifies women as hormone coaches in a six-month program. You'll learn about gut health, inflammation, liver detox, cycle charting, cycle-syncing, root cause restoration, and the FiatWay Coaching Methodology. Plus, you'll find community in weekly calls, small-group breakouts, and the Fiat Sisterhood. Seats for January's cohort are limited! Schedule a discovery call with Jamie today! Be part of the movement to restore women's health. Fill out an inquiry form: www.honeybook.com/widget/fiat_inst…0194ff00292a19e2 OR Schedule a 15min 1:1 chat with her! See link: calendly.com/hormoneconsult/fir…chat?month=2024-12 To learn more you can visit www.fiatinstitute.com. Medical disclaimer: The information presented in this podcast is for informational purposes only and is not intended to be a substitute for actual medical advice from a doctor, or any medical professional.

More than 50% of all the calories we're now eating in countries like the US and the UK are ultra-processed foods (UPFs), and their regular consumption has been tied to lots of different health problems, especially in the gut. So today, I want to provide you with a clear definition of what a UPF is, tell you about the problems they create in your digestive tract, and give you some practical tips for how to avoid them without going hungry. We'd love to hear from you - send us a text!Thank you for being a part of our community! For the latest in digestive wellness go to https://gutbliss.com and follow us on https://www.instagram.com/gutbliss/ for more gut health info. Dr. Robynne Chutkan

With the health hazards of ultra-processed foods becoming all the more apparent, nutritionist Nichola Ludlam-Raine joins Liz to reveal how we can cut UPFs out of our diet without losing the foods we love. Nichola shares advice on how to identify a UPF, the nutritional differences between these kinds of foods and whether they should be avoided at all costs. Liz and Nichola also discuss how people with allergies can navigate ultra-processed foods, share simple advice to create better eating habits that will stick, and reveal why food manufacturers must take more responsibility with labelling. Links mentioned in the episode:Buy How Not To Eat Ultra-Processed, by Nichola Ludlam-RaineFollow Nichola on InstagramPurchase A Better Second Half by Liz EarleEmail us your questions at podcast@lizearlewellbeing.com Hosted on Acast. See acast.com/privacy for more information.

New research shows that the debate over UPFs is more complex than you might think and suggests that it's too soon to make blanket recommendations.Mentioned in this episode:Using Less Processed Food to Mimic a Standard American Diet Does Not Improve Nutrient ValueNutrition Diva is hosted by Monica Reinagel, MS, LDN.  Transcripts are available at Simplecast. Have a nutrition question? Send an email to nutrition@quickanddirtytips.com or leave a voicemail at 443-961-6206.Follow Nutrition Diva on Facebook and subscribe to the newsletter for more diet and nutrition tips. Find Monica's blog and other programs at Nutrition Over Easy. Nutrition Diva is a part of the Quick and Dirty Tips podcast network. LINKS:Transcripts: https://nutrition-diva.simplecast.com/episodes/Facebook: https://www.facebook.com/QDTNutrition/Newsletter: https://www.quickanddirtytips.com/nutrition-diva-newsletterNutrition Over Easy: https://nutritionovereasy.comQuick and Dirty Tips: https://quickanddirtytipscom

There's now so much research has shown that ultra-processed foods have been linked to high-blood pressure, heart disease and other serious illnesses, yet the average person in the UK gets a whopping 56% of their calories from UPFs, with an even higher figure for children. But all this information can be quite overwhelming. And what we need are strategies to overcome this problem rather than reminders of how bad the issues are.Melissa has long been an advocate for making wholesome, healthy food at home and is passionate about providing solutions for people who are scared by the headlines, and keen to make cost- and time-effective changes that help us un-process our everyday diet.Real Healthy is a life-friendly cookbook for time-poor people who want healthy food that's quick, convenient and tasty, too. Melissa provides simple, doable, and delicious recipes to help you tackle those every day tricky problem areas – on-the-go breakfasts, al desko lunches, satisfying snacks, and easy to make sweet treats.

Ever wondered what the secret to living a longer, healthier, and happier life might be? In this week's episode of Food for Thought, I chat with the incredibly inspiring Giulia Crouch, a food and health journalist and co-host of a weekly food segment on Times Radio! Giulia reveals the secrets of the world's Blue Zones—regions where people live longer, healthier lives. Drawing on her rich Sardinian heritage, she shares insights from her bestselling book, The Happiest Diet in the World.

Today we're discussing ultra processed food. Ultra-processed foods (UPFs) are everywhere. Many of us eat them over and over again without really understanding the detrimental impact they're having on our health.  But why are these foods so addictive? Here to help us identify the ultra-processed parts of our diet are Professor Tim Spector and Dr. Chris van Tulleken.

Here in the UK, ultra-processed food makes up 60 percent of the average diet. The trouble is, says today's guest, UPFs have been shown to be the leading cause of early death in the world, ahead of tobacco. Feel Better Live More Bitesize is my weekly podcast for your mind, body, and heart. Each week I'll be featuring inspirational stories and practical tips from some of my former guests. Today's clip is from episode 414 of the podcast with Dr Chris van Tulleken. Chris is a practising infectious diseases doctor, one of the UK's leading science broadcasters, and author of the book Ultra-Processed People. Over consumption of ultra-processed foods may be the biggest public-health crisis of our time and, in this clip, he shares why he believes we eat stuff that isn't really food and why can't we stop. Thanks to our sponsor https://www.drinkag1.com/livemore Support the podcast and enjoy Ad-Free episodes. Try FREE for 7 days on Apple Podcasts https://apple.co/feelbetterlivemore. For other podcast platforms go to https://fblm.supercast.com. Show notes and the full podcast are available at drchatterjee.com/414 DISCLAIMER: The content in the podcast and on this webpage is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have heard on the podcast or on my website.

Did you know that over 50% of the average adult's diet—and 65% of a child's diet—in the UK is made up of ultra-processed foods (UPFs)?

This is a bonus episode from The Global Story asking - Are ultra-processed foods impossible to avoid?Research into ultra-processed foods suggests they could be linked to health problems including cancers, heart disease, obesity and depression - but scientists are yet to agree on how they actually affect us. Often mass-produced, and containing multiple additives, UPFs have become the target of nutritionists and clean-living advocates alike. But, given how common they are, can we realistically avoid them? On this episode, Lucy Hockings speaks with BBC health reporter Philippa Roxby, and Ruth Alexander, presenter of The Food Chain podcast from the BBC World Service. Together, they unpack what we really know about UPFs. The Global Story brings you trusted insights from BBC journalists worldwide, one big story every weekday, making sense of the news with our experts around the world.Insights you can trust, from the BBC World Service. For more, go to bbcworldservice.com/globalstory or search for The Global Story wherever you got this podcast.We want your ideas, stories and experiences to help us understand and tell #TheGlobalStory. Email us at theglobalstory@bbc.comYou can also message us or leave a voice note via WhatsApp on +44 330 123 9480.Producers: Beth Timmins, Laurie Kalus, and Alice Aylett Roberts. Sound Engineers: Ben Andrews and Mike Regaard. Assistant Editor: Sergi Forcada Freixas. Senior News Editor: Richard Fenton-Smith.