Podcasts about upfs

The FDA recently put out a report stating that Children receive more than 60 % of their calories from UPFs - Ultra Processed Foods. UPFs contain industrial formulations including chemicals, manufactured sweeteners, flavor enhancers, colorants, emulsifiers, thickeners, anti-foaming agents, bulking or gelling agents—to make them highly palatable, visually appealing, and shelf-stable. That all happens to also make food highly toxic to our bodies. It's no wonder why almost 20% of our children are obese and trends put that number growing annually.   So WHY has this mock-food been allowed - and WHAT can we do about it? That's what the BrainStim gang is delving into in today's epsiode. We hope you listen and start a health revolution in your town to change the generational cycle of sickness.   As always, if you want more information or have questions, please visit us at www.invisionchiropractic.com. 

Doctors Group Praises American Heart Association Statement “Not All Ultra-Processed Foods Are Poor Nutritional Quality” “We are pleased to see the AHA point out that there are healthful and unhealthful UPFs. There are actually many healthful UPFs that reduce risk of disease and tend to have one thing in common: They are derived from plants. Listen to today's episode from Physicians Committee for Responsible Medicine at PCRM.org #vegan #plantbased #plantbasedbriefing #UPFs #MAHA #processedfoods #healthyprocessedfoods #ultraprocessedfoods ================== Original post: https://www.pcrm.org/news/news-releases/doctors-group-praises-american-heart-association-statement-not-all-ultra  ================== Related Episodes: 1076: The Tofu Era Is Upon Us: How This Ancient Protein Is Redefining Clean Eating https://plantbasedbriefing.libsyn.com/1076-the-tofu-era-is-upon-us-how-this-ancient-protein-is-redefining-clean-eating-by-the-vegnews-editors-at-vegnewscom  1020: Dairy: The Ultra-Processed Food Hiding In Plain Sight https://plantbasedbriefing.libsyn.com/1020-dairy-the-ultra-processed-food-hiding-in-plain-sight-by-justin-long-at-switch4goodorg 1018: [Part 1] Is the Nova Score Accurate About Processed Vegan Protein? https://plantbasedbriefing.libsyn.com/1018-part-1-is-the-nova-score-accurate-about-processed-vegan-protein-by-vegnews-editors-at-vegnewscom 1019: [Part 2] Is the Nova Score Accurate About Processed Vegan Protein? https://plantbasedbriefing.libsyn.com/1019-part-2-is-the-nova-score-accurate-about-processed-vegan-protein-by-vegnews-editors-at-vegnewscom 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 565: Cut the Calorie-Rich-And-Processed Foods (CRAP) https://plantbasedbriefing.libsyn.com/565-cut-the-calorie-rich-and-processed-foods-crap-by-dr-michael-greger-at-nutritionfactsorg 502: Meat and Milk Linked to Colon Cancer, Study Confirms https://plantbasedbriefing.libsyn.com/502-meat-and-milk-linked-to-colon-cancer-study-confirms-by-nicole-axworthy-at-vegnewscom ====================== The Physicians Committee for Responsible Medicine is a non-profit organization founded by Dr. Neal Barnard, combining the clout and expertise of more than 12,000 physicians, dietitians, and scientists and almost 200,000 members worldwide. They're changing the way doctors treat chronic diseases such as diabetes, heart disease, obesity, and cancer - putting prevention over pills,and  empowering patients to take control of their own health. And since 1985, the Physicians Committee has worked tirelessly for alternatives to the use of animals in medical education and research, and for more effective scientific methods. The Physicians Committee is dedicated to saving and improving human and animal lives through plant-based diets and ethical and effective scientific research. ============================== 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    

You think you know what's making you feel exhausted, anxious, or unwell.You blame stress, your hormones, or bad luck.But what if one of the biggest factors is in over half the food you eat and you've been told it's “healthy”?This week's guest, Milli Hill, is an award-winning journalist, speaker, and author whose latest work reveals the hidden role ultra-processed foods play in women's health. From autoimmune disease, depression, and infertility to painful periods, menopause symptoms, and chronic inflammation, her research exposes a truth that's been hiding in plain sight and asks why we've normalised women's suffering for so long.We explore: – Why women face higher rates of autoimmune disease, depression, and the role of ultra-processed food – How UPFs fuel inflammation, disrupt the gut microbiome, and affect long-term health – The marketing tricks behind “healthy” products that keep us hooked – Why reducing UPFs is about reclaiming nourishment, not restriction– Practical swaps that fit into busy lives without overwhelm – The cultural loss of cooking, eating, and connection, and how to bring it backYou deserve answers your doctor might not have given you. This conversation is about taking back control of what nourishes you, asking the questions women's health has ignored for too long, and making changes that support your body, mind, and future one choice at a time.Connect with Milli Hill: Website: https://www.millihill.co.uk/ Instagram: https://www.instagram.com/millihill/ Twitter/X: https://twitter.com/millihill Books: Give Birth Like a Feminist, The Positive Birth Book, My Period

Physicians Committee Calls on MAHA to Warn About Risks of Animal Products and to Take a Nuanced Approach on Processed Foods In MAHA's upcoming report, PCRM urges them to state that the leading health risks for Americans are meat and dairy products. In addition, urges the government to educate Americans about the difference between healthful and unhealthful processed foods. Listen to today's episode from Physicians Committee for Responsible Medicine at PCRM.org #vegan #plantbased #plantbasedbriefing #UPFs #MAHA #processedfoods #healthyprocessedfoods  ================== Original post: https://www.pcrm.org/news/news-releases/physicians-committee-calls-maha-warn-about-risks-animal-products-and-take  ================== The Physicians Committee for Responsible Medicine is a non-profit organization founded by Dr. Neal Barnard, combining the clout and expertise of more than 12,000 physicians, dietitians, and scientists and almost 200,000 members worldwide. They're changing the way doctors treat chronic diseases such as diabetes, heart disease, obesity, and cancer - putting prevention over pills,and  empowering patients to take control of their own health. And since 1985, the Physicians Committee has worked tirelessly for alternatives to the use of animals in medical education and research, and for more effective scientific methods. The Physicians Committee is dedicated to saving and improving human and animal lives through plant-based diets and ethical and effective scientific research. ============================== 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/     

Welcome to another special live episode of The Wellness Scoop. We're starting with a calming five-minute meditation led by Cordelia Simpson to help you pause, breathe and refill your cup before diving in. Then we're tackling one of the most confusing topics in nutrition: ultra processed foods (UPFs). From the additives hiding in our everyday favourites to the impact on gut health, inflammation and chronic disease, we're breaking down what the science actually says and where the gaps still are. We're looking at how UPFs are defined, the most common ones in our diets, and how our eating habits today compare to our grandparents' generation. We're also exploring the links with obesity, mental health and cancer risk, plus why cost and access play such a big role in the conversation. Most importantly, we're sharing simple, realistic swaps that make a difference without cutting out joy, from building more meals around whole foods to knowing when an additive is worth paying attention to. Get your copy of Rhi's book, The Unprocessed Plate To get the exclusive gift box from Shokz, order via this link: ⁠⁠⁠⁠https://bit.ly/44MSOxI⁠⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Apply to work with me on your goals hereSummaryIn this episode of the ESG Fitness podcast, Emma Storey-Gordon tackles prevalent health myths circulating on social media, particularly focusing on hormone balancing, collagen supplementation, and the misconceptions surrounding processed foods. She emphasizes the importance of evidence-based information and encourages listeners to be skeptical of unqualified advice. Emma also highlights the need for a balanced approach to nutrition, advocating for common sense over strict dietary labels.TakeawaysEmma discusses her humorous approach to debunking health myths on social media.She emphasizes the dangers of misinformation regarding hormone balancing, especially for women going through menopause.Collagen supplementation is often overhyped and lacks substantial research backing its benefits.Processed foods are not inherently bad; context and nutritional value matter more than labels.Common sense should guide dietary choices rather than strict categorizations of food.Emma encourages listeners to seek evidence-based coaching for sustainable health results.She highlights the importance of understanding the body's needs rather than following trends.The podcast aims to empower listeners to make informed decisions about their health.Emma invites listeners to send her misinformation they encounter for debunking.She plans to cover more myths in future episodes, including the narrative around carbs.Sound bites"You end up overeating them.""Focus on food common sense.""I will cover reverse no carbs."Chapters00:00 Introduction and Instagram Sass02:36 Debunking Fat Loss Myths05:03 Understanding Hormone Balancing07:47 The Collagen Controversy10:29 Processed Foods: Myths and Realities18:16 Conclusion and Future TopicsKeywordsESG Fitness, health myths, hormone balance, collagen, processed foods, nutrition, fad diets, evidence-based coaching, menopause, social media influence

Scientists agree that processed foods are contributing to poor health — but when it comes to ultra-processed foods (UPFs), there's growing confusion. The term is now used so broadly that it includes everything from crisps and sweets to wholemeal bread and plant-based milks. So what do we really know about the health effects of UPFs? And is the label actually making it harder for us to eat well? In this episode, Jonathan is joined by Dr. Sarah Berry, ZOE's Chief Scientist. Sarah is a professor of nutrition at King's College London who has run some of the world's largest human nutrition studies. Her work explores how different foods — and how they're processed — impact metabolism, fat storage, and long-term health. Sarah shares insights from her recent global conference talks, breaking down the good, the bad, and the misunderstood sides of ultra-processed food. By the end, you'll have a clearer, more nuanced view of how to eat for your health — without falling for the hype. Unwrap the truth about your food

It's mid-2025, and the poultry complex has had a tough first half. But, the next months look brighter, as Dr. Ashley Peterson notes in today's MeatingPod episode.The senior vice president of scientific and regulatory affairs for the National Chicken Council tells us how broiler producers can find federal aid to install new technologies to fight HPAI. She also explains how the association will jump into the just-launched national discourse on ultra-processed foods. And looking ahead, Ashley addresses salmonella — a most stubborn pathogen — and how artificial intelligence could mean more than the phrase-of-the-moment to the poultry industry.In this episode, Ashley discusses USDA APHIS programs available to help producers address HPAI and biosecurity. The link to that web page is here.

Story at-a-glance People with the highest consumption of ultraprocessed foods had a 23% higher risk of developing psoriasis compared to those who ate the least, based on a 12-year study of 121,019 participants Replacing just 5% of UPFs with unprocessed foods lowered psoriasis risk by 14%, and replacing 20% dropped it by 18%, making this a powerful prevention strategy Seed oils and additives in UPFs fuel chronic inflammation and increase body mass index (BMI) — two factors that significantly raise your chances of developing autoimmune skin disorders like psoriasis If you're genetically at risk for psoriasis, eating a high-UPF diet increases your likelihood of developing the condition by 2.7 times compared to those with low genetic risk and low UPF intake Reducing seed oil intake and restoring vitamin D levels through safe sun exposure or supplementation helps repair immune function and strengthens your skin's natural defenses

Join me on 'A Millennial Mind' Podcast in this fascinating episode featuring Rhiannon Lambert, a renowned registered nutritionist and bestselling author. We unravel the complexities and hidden truths of ultra-processed foods, challenging many common beliefs about diet and health. If you think avoiding every packet on the supermarket shelf makes you healthier, think again. Rhiannon brings to l the nuanced reality of UPFs, revealing that not all processed foods are inherently bad and how they fit into a balanced diet. Discover why obsessing over perfect eating can do more harm than good and how small, informed changes can improve your overall well-being. This episode will make you rethink everything you thought you knew about food. So tell me, did we change your mind? ✨ Let me know in the comments! 00:00 Introduction to the Processed Foods Debate 00:39 Welcome to Millennial Mind 02:40 Defining Processed Foods 05:39 The Impact of Ultra-Processed Foods 07:00 Daily Diets and Ultra-Processed Foods 10:47 Health Anxiety and Food Choices 11:37 The Role of the Food Industry 19:59 Nutrition Education and Personal Responsibility 22:36 Raw Milk and Other Controversial Foods 30:18 Processed Meats and Health Risks 34:18 Balancing Personal and Family Nutrition 34:33 Alcohol and Cancer Risks 35:25 Debunking Health Myths 36:45 Sun Exposure and Vitamin D 39:06 Ultra-Processed Foods and Health 46:04 Fertility and Nutrition 50:09 Food Shaming and Psychological Impact 57:02 Practical Dietary Changes 01:02:00 Concluding Thoughts on Nutrition

Do you ever wake up with a fuzzy feeling in your head, you can't concentrate on anything, or find your memory just isn't working as it should? You're not alone. 39% of British people said they suffer brain fog on a regular basis in a FutureYou Cambridge study. But why do we get brain fog, and can we do anything to prevent it?您是否曾经以模糊的感觉醒来，您无法专注于任何东西，或者发现记忆无法正常工作？ 你并不孤单。 39％的英国人说，他们在以后的剑桥研究中定期遭受脑雾。 但是，为什么我们会遇到大脑雾，我们可以做任何防止它的呢？The technical word for brain fog is cognitive impairment. When you have it, you can't think as clearly as you normally can – just as if your brain was actually full of fog. Dr Brennan, a neuroscientist and author, says "Brain fog is different to these short-term disruptions, because it is persistent, occurs regularly and can interfere with the quality of your life, your relationships, and your work". The reality is that no-one knows exactly what causes it, though theories include chemical or blood flow changes in the brain, and low-level inflammation. What we do know are factors that make it worse.大脑雾的技术词是认知障碍。 当您拥有它时，您无法像往常一样清楚地思考 - 就像您的大脑实际上充满了雾一样。 神经科学家和作者布伦南博士说：“大脑雾与这些短期干扰不同，因为它是持久的，定期发生的，并且可能干扰生活质量，人际关系和工作的质量”。 现实是，尽管理论包括大脑的化学或血液流动变化以及低水平的炎症，但没有人确切知道是什么原因引起的。 我们所知道的是使情况变得更糟的因素。Fatigue, for example, is a key contributor to brain fog, making it hard to stay focused. This is because sleep deficiency can change activity in some parts of the brain, which means processing and recalling detail becomes harder. Pain and anxiety can also contribute to it – they interfere with cognitive speed because they are distracting. There are also medical conditions that can make it worse, like long Covid or autoimmune conditions like lupus disease.例如，疲劳是大脑雾的关键因素，因此很难保持专注。 这是因为睡眠不足可以改变大脑某些部分的活动，这意味着处理和回忆细节变得更加困难。 疼痛和焦虑也会促成它 - 他们会干扰认知速度，因为它们正在分散注意力。 也有一些医疗状况会使情况变得更糟，例如长期或自身免疫性状况（例如狼疮病）。So, if you're suffering from brain fog, what can you do to fix it? One thing you can do is avoidultra-processed foods(UPFs). Dr Megan Rossi, the founder of TheGutHealth Doctor, told the BBC that "UPFs are often low in essential nutrients like magnesium,omega-3 fatty acidsandiron, all of which are crucial for brain function andmental clarity". Therefore, we should pack our diets withnutrient-richfoods likewhole grains, vegetables and healthy fats. Blueberries are particularly rich inpolyphenolsand have been shown to improve cognitive function and memory in clinical trials.Hydration is also very important.因此，如果您患有大脑雾，您该怎么办才能解决它？ 您可以做的一件事是避免使用超级加工的食物（UPFS）。 肠道健康医生的创始人梅根·罗西（Megan Rossi）博士对英国广播公司（BBC）表示：“ UPFS通常很低，例如镁，omega-3脂肪酸和铁，所有这些营养素对于大脑功能和心理清晰度至关重要''。 因此，我们应该用富含营养的食物（如全谷物，蔬菜和健康脂肪）包装饮食。 蓝莓特别富含多酚，并且已被证明可以改善临床试验中的认知功能和记忆。 水合也非常重要。So, if you feel a bit foggy, try to get more sleep and consider making some changes to your diet.因此，如果您有些雾气，请尝试获得更多的睡眠，并考虑对饮食进行一些更改。

What are ultra-processed foods really doing to our health, our kids and our food culture? In this powerful episode of Food Rebels, AJ Sharp sits down with Dr. Dolly van Tulleken to unpack the rise of UPFs and the complex mix of politics, marketing and industry influence that keeps them on our plates. Dolly shares her journey into food policy, reveals how government decisions are shaped behind closed doors and challenges the cultural norms that disconnect us from real food. From school meals to supermarket shelves, this episode exposes how the system works and what needs to change.  

Story at-a-glance People with the highest consumption of ultraprocessed foods had a 23% higher risk of developing psoriasis compared to those who ate the least, based on a 12-year study of 121,019 participants Replacing just 5% of UPFs with unprocessed foods lowered psoriasis risk by 14%, and replacing 20% dropped it by 18%, making this a powerful prevention strategy Seed oils and additives in UPFs fuel chronic inflammation and increase body mass index (BMI) — two factors that significantly raise your chances of developing autoimmune skin disorders like psoriasis If you're genetically at risk for psoriasis, eating a high-UPF diet increases your likelihood of developing the condition by 2.7 times compared to those with low genetic risk and low UPF intake Reducing seed oil intake and restoring vitamin D levels through safe sun exposure or supplementation helps repair immune function and strengthens your skin's natural defenses

Most of us grew up surrounded by a whirlwind of food rules. From diet culture telling us to cut carbs and count every calorie, to wellness trends convincing us that only green juices and almond flour are the path to health,it's no wonder we now feel totally disconnected from how to actually nourish our bodies.So much of nutrition advice is either unscientific, over-simplified, or just plain wrong.So today, I'm joined by someone who's made it her mission to cut through the noise. Rhiannon Lambert is a registered nutritionist, bestselling author, founder of Rhitrition, she's spent years translating nutritional science into practical advice people can actually use.+MY LINKS: https://gracebeverley.komi.io/+RHIANNON LAMBERTRhitrition: https://www.rhitrition.com/Instagram: https://www.instagram.com/rhitrition/?hl=enHer new book, The Unprocessed Plate: https://www.dk.com/uk/book/9780241752654-the-unprocessed-plate/+RETROGRADE, SHREDDY, TALA and THE PRODUCTIVITY METHOD are my own businesses, therefore any mention of them - whilst not being a sponsorship - is monetarily endorsed. As usual, sponsorships do not change my opinions nor my honesty, but I will always disclaim to make sure motives are clear

In the early 1960s, R.J. Reynolds, one of the largest and most profitable tobacco companies in the U.S. at the time, wanted to diversify its business. Its marketing strategies had been highly successful in selling its top brands, like Camel, Winston and Salem cigarettes, and executives thought, Why not apply the same strategies to, say, the food industry?So in 1963, R.J. Reynolds acquired Hawaiian Punch. It marked the beginning of the tobacco industry's entry into the food sector. In the following decades, R.J. Reynolds and Philip Morris expanded aggressively into the food industry, acquiring major brands, like Del Monte, Nabisco, General Foods, Kraft and 7UP, where they produced hyperpalatable, chemically-engineered foods now known as ultra-processed foods, or UPFs. These products were marketed especially to children and other vulnerable groups. In Berkeley Talks episode 229, Laura Schmidt, a professor of health policy in the School of Medicine at UC San Francisco, discusses how ultra-processed foods — like cookies, sodas, instant noodles, fish sticks and cereals — are a direct legacy of the tobacco industry, and are responsible for a dramatic rise in obesity, diabetes and other chronic diseases across the country. “About 60% of the calories in Americans' diets are from ultra-processed foods,” says Schmidt, who spoke at a UC Berkeley event in May. “In the mid-'80s, when we see ultra-processed foods starting to scale up in the American food supply, we also see obesity starting to really rise. That is the moment when some of the largest food companies are owned by tobacco companies.”This talk took place on May 5, 2025, and was co-sponsored by the Berkeley Food Institute (BFI) and Berkeley Public Health. It was moderated by Isabel Madzorera, an assistant professor in food, nutrition and population health at Berkeley Public Health and co-faculty director at the Berkeley Food Institute.Watch a video of the event on the Berkeley Food Institute's YouTube page.Listen to the episode and read the transcript on UC Berkeley News (news.berkeley.edu/podcasts).Music by HoliznaCC0.Photo by Cory Doctorow via Wikimedia Commons. Hosted on Acast. See acast.com/privacy for more information.

In this episode, we cover: The hidden health toll of ultra-processed foods The importance of cooking with real foods Healthier Food Choices Food Addiction Awareness Ultra-Processed Foods and Diabetes Risk Misleading Food Label Terminology Portion Control and Food Cravings Healthy Eating Strategies for Diabetes   Free Offer from Go CoCo GoCoCo would like to offer one year of Premium GoCoCo for free to all the Happy Diabetic listeners. Here is the information for the free codes. Apple  iOS only uses a link, no code to input 1 YEAR FREE  for Happy Diabetic podcast https://apps.apple.com/redeem?ctx=offercodes&id=1446005742&code=HAPPY Android Android uses the below code and will only allow us to do 90 days free at a time, but it can be used 4 times Android - 90 days free Code: HAPPY     Bertrand Amaraggi: Co-founder & CEO Julie Ruelle, RD: GoCoCo Registered Dietitian GoCoCo, Download the app: https://www.gococo.app/ GoCoCo, Our Philosophy: https://www.gococo.app/our-philosophy  GoCoCo, For people living with or at risk for diabetes: https://www.gococo.app/post/our-type-2-diabetes-warning The NOVA Food Classification System   Quick recap The meeting focused on discussing food addiction and the impact of ultra-processed foods on health, particularly for people with diabetes, with Bertrand and Julie sharing insights about the Go Coco app's role in helping users make healthier food choices. The discussion explored how processed foods can be addictive and harmful, while emphasizing the importance of reading labels and choosing whole, unprocessed foods. The conversation concluded with practical strategies for improving diet and health, including the use of the Go Coco app's features and the importance of making gradual changes to eating habits. Next steps Chef Robert to subscribe to the Go Coco app and test the new real food tracker feature.Listeners to look at their pantry and make a small, subtle change in their eating habits this week.Listeners to try adding more fruits and vegetables to their diet instead of focusing on what to eliminate.Go Coco team to continue improving the app based on user feedback and suggestions.Chef Robert to potentially meet with Bertrand in Barcelona during his planned trip to Spain in February. Summary Food Addiction Awareness Discussion Chef and Bertrand discussed the growing awareness and concern around the topic of food addiction, noting its increasing presence in media and public discourse. Bertrand highlighted the similarity between the techniques used by tobacco companies to create addiction and those applied by the food industry, emphasizing the success of these strategies in forming habits. Chef expressed excitement about the potential of Go Cocoa as a solution to help people, while Julie, a repeat guest, shared her enthusiasm for being part of the discussion. Go Coco: Healthier Food Choices Chef welcomed Julie and Bertrand to the podcast, highlighting their role in creating the Go Coco app, which helps people, especially those with diabetes, identify and avoid ultra-processed foods. Bertrand explained the app's origins in Spain six years ago and its mission to improve health by offering better food choices. Julie, a registered dietitian, shared her experience working with Go Coco, emphasizing her focus on empowering consumers to make healthier decisions for themselves and their families. Ultra-Processed Foods and Diabetes Risk The discussion focused on ultra-processed foods (UPFs) and their impact on diabetes. Julie explained that UPFs are foods that wouldn't be found in a home kitchen and are often highly palatable and addictive, with a study showing a 17% increased risk of type 2 diabetes for every 10% increase in UPF consumption. Bertrand shared user experiences with artificial sweeteners having similar effects to sugar, and both Julie and Bertrand emphasized that people with diabetes should reduce their consumption of UPFs by focusing on whole, unprocessed foods. They also discussed how UPFs often contain unhealthy fats and can lead to weight gain, with Bertrand noting that processed foods are designed to be addictive and consumed in larger quantities despite having the same nutritional profile as unprocessed alternatives. Portion Control and Food Cravings The group discussed the challenges of portion control and food cravings, particularly for snack foods like Doritos and cake. Julie explained a study about the first bite of cake being the most satisfying, leading to overeating. They emphasized the importance of reading food labels and choosing foods with simple, recognizable ingredients. Julie recommended using the Go Coco app to scan food labels and get information on ultra-processed foods. The conversation concluded with a discussion on rethinking convenience in diabetes-friendly eating, suggesting that whole, less processed foods like fruits and nuts can be convenient options. Misleading Food Label Terminology Chef and Julie discussed the misleading nature of food labels, particularly terms like "low sugar" and "diabetes-friendly," which can still refer to ultra-processed foods. Julie explained that such products often contain multiple non-nutritive sweeteners and added fats to maintain taste, and she emphasized that whole, unprocessed foods are more satisfying and less likely to lead to overeating. Bertrand noted that "low fat" claims are not found on fruits and vegetables, and Chef agreed that these labels can mislead consumers. Healthy Eating Strategies for Diabetes Chef Robert, Julie, and Bertrand discussed practical strategies for improving diet and health, particularly for those with diabetes. Julie introduced a new feature in the Go Coco app, the real food tracker, which analyzes meals and provides advice on improving nutrition. Bertrand emphasized the importance of small, gradual changes in diet, such as reducing ultra-processed foods and replacing sugary drinks with alternatives like sparkling water. Chef Robert encouraged listeners to make subtle changes to their eating habits and adopt a healthier lifestyle. Julie expressed hope in the power of conversation and suggested focusing on adding healthy foods, like fruits and vegetables, rather than subtracting unhealthy ones. GoCoCo: Healthy Food Choices App The meeting focused on the Gococo app, which helps users make healthier food choices by scanning products and providing nutritional information. Bertrand explained that the app offers a free trial and a free version, with additional features available for a fee. Julie emphasized that user feedback has been instrumental in developing the app's features, particularly for people living with diabetes. The discussion highlighted the importance of awareness and education in making healthier food choices, while also acknowledging the joy of cooking and enjoying food.   Free Offer from Go CoCo GoCoCo would like to offer one year of Premium GoCoCo for free to all the Happy Diabetic listeners. Here is the information for the free codes. Apple  iOS only uses a link, no code to input 1 YEAR FREE  for Happy Diabetic podcast https://apps.apple.com/redeem?ctx=offercodes&id=1446005742&code=HAPPY Android Android uses the below code and will only allow us to do 90 days free at a time, but it can be used 4 times Android - 90 days free Code: HAPPY

The HHS, led by Robert F. Kennedy Jr., recently released the MAHA (Make America Healthy Again) commission report — a comprehensive 68-page document focusing on childhood health and chronic disease. What's exciting about this report is it's the first time ultra-processed foods are being recognized as a serious public health concern at this policy level.Chef Dr. Mike has been fighting the battle against UPFs for over 20 years, and today we talk about how the food industry influences research, how scientists like Mike have been silenced for speaking out against ultra-processed foods, and why this moment could be the turning point we need.About Chef Dr. Mike:Dr. Michael Fenster is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine.Links & ResourcesMAHA Commission ReportChef Dr. Mike's TED Talk on NOVA ClassificationNOVA Classification cheat sheetConsensus App - AI tool for searching scientific papersMy episode with Rescuing Leftover Cuisine (food rescue nonprofit)Study Spotlight: Xenobiotics in blood and urine from ultra-processed foods Book: Food Politics by Marion NestleDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. Instagram: @farm.to.future Email: jane@farmtofuture.co Website: farmtofuture.co

Itaconate, what is it and why does it matter? Science Heavy - skip to the bold for take home if you want to avoid the science. The biggest takeaway from this complex science is this: High fat, high sugar diets (Ultra Processed Foods) are associated with decreased itaconate activity and increased inflammation. The science further answers the question of whether we should allow ultra processed food in schools. Ultra Processed Foods likely reduce itaconate production driving inflammation, metabolic dysregulation, and gut dysbiosis, which could worsen active disease. Lower itaconate levels likely impair your body's ability to resolve inflammation, potentially leading to prolonged issues with healing and repair. To support itaconate's anti inflammatory activity, shift away from UPFs toward an anti-inflammatory diet (e.g., Mediterranean, rich in vegetables, omega-3s, and fiber) to reduce inflammation, support gut health, and enhance itaconate's immune-regulating effects. Science:..... Enjoy, Dr. M

Story at-a-glance More than 85% of high ultraprocessed food (UPF) consumers meet clinical criteria for food addiction, including symptoms like cravings, withdrawal and loss of control People who eat more UPFs report higher levels of depression, anxiety and stress, confirming that these foods worsen mood and emotional health UPFs hijack your brain's reward system, overstimulating feel-good chemicals like dopamine, opioids and endocannabinoids, which makes quitting feel nearly impossible Damage to the gut microbiome caused by UPFs alters how your brain handles cravings and stress, increasing emotional eating and reducing impulse control Cutting out vegetable oils, which are high in linoleic acid, going cold turkey for five days and rebuilding gut health with whole foods helps break the addiction cycle and restore mood balance

Former FDA Commissioner David Kessler believes it's time to treat certain foods the way we treat cigarettes. But food is not tobacco. Dr. Kessler's new book Diet, Drugs, and DopamineRelated Episodes:A provocative new study on ultra-processed foods | Nutrition DivaThe surprising links between UPFs and diet quality | Nutrition Diva   New to Nutrition Diva? Check out our special Spotify playlist for a collection of the best episodes curated by our team and Monica herself! We've also curated some great playlists on specific episode topics including Diabetes and Gut Health! Also, find a playlist of our bone health series, Stronger Bones at Every Age. Have a nutrition question? Send an email to nutrition@quickanddirtytips.com.Follow Nutrition Diva on Facebook and subscribe to the newsletter for more diet and nutrition tips. Find out about Monica's keynotes and other programs at WellnessWorksHere.comNutrition 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-newsletterWellness Works Here: https://wellnessworkshere.comQuick and Dirty Tips: https://quickanddirtytipscom

The Tofu Era Is Upon Us: How This Ancient Protein Is Redefining Clean Eating As consumers push back on ultra-processed foods, tofu is making a comeback as the go-to clean protein—especially for GLP-1 users and wellness-minded eaters. Listen to today's episode written by the VegNews Editors at VegNews.com #vegan #plantbased #plantbasedbriefing #UPFs, #ultraprocessedfoods #semaglutide #glp1 #ozempic #wegovy #tofu #maha #protein #cleanprotein #plantprotein ========================== Original post: https://vegnews.com/tofu-era-clean-protein  Related Episodes: FREE 1-HR TOFU MASTERCLASS REPLAY (different types, health benefits, and ways to prepare it):  https://veganfamilykitchen.com/tofu-masterclass/  758: [Part 2] Tofu: What it Really Is and How to Enjoy It https://plantbasedbriefing.libsyn.com/758-part-2-tofu-what-it-really-is-and-how-to-enjoy-it-by-brigitte-gemme-at-veganfamilykitchencom  757: [Part 1] Tofu: What it Really Is and How to Enjoy It https://plantbasedbriefing.libsyn.com/757-part-1-tofu-what-it-really-is-and-how-to-enjoy-it-by-brigitte-gemme-at-veganfamilykitchencom  Related Episodes: Search for “soy”, “tofu” using search feature at https://www.plantbasedbriefing.com/episodes-search    ======================== 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/     

Ultra-processed foods now make up over half of what many of us eat - and the health consequences are only just coming into focus. In this episode, we reveal what's really happening inside your body when you eat these foods daily.  Our guest is Dr. Andy Chan, a Harvard professor and leading expert on gut health and cancer prevention. He heads the Clinical and Translational Epidemiology Unit at Massachusetts General Hospital and has published over 400 scientific papers. Dr. Chan breaks down the hidden links between UPFs, inflammation, and diseases like obesity, diabetes, and colorectal cancer. You'll hear why some foods that look healthy on the shelf may be doing long-term damage - and how the gut microbiome plays a crucial role in the process. This is the research big food companies don't want you to hear. If you care about what you and your family are eating, don't miss this conversation. Unwrap the truth about your food

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 

Are potatoes really bad for you? Can packaged foods still be healthy? What tomato sauce should your kids actually eat? This week on The Nutrition Couch, dietitians Leanne Ward and Susie Burrell bust myths and share real-world food advice to help you make better choices without cutting out your favourite meals. Inside this episode: The Great Potato Comeback We unpack the surprising research that links cooled potatoes to better blood sugar control and even fat loss. Ultra-Processed Foods, Explained How to tell the difference between smart convenience foods and those silently hurting your health. Budget-Friendly Soup Pick Our favourite $2 winter soup that’s high in fibre, vegan-friendly, and actually tastes good. Kids & Sauce: Smart Swaps The best tomato sauces with less sugar and more flavour — tested by our toddlers (and passed). Whether you’re feeding your family, watching your weight, or just want no-nonsense nutrition advice, this episode has something for you.See omnystudio.com/listener for privacy information.

Show notes:Did you know that ultra processed foods (UPFs) make 57% of the average British diet and up to 80% when it comes to children and people with lower incomes. And that the major food and drink companies lobbied to block the UK government's efforts pushing for discounts on healthier and minimally processed products In the Indian sub-continent meanwhile, an average household derives more calories from processed foods than fruits (The Lancet study 2020). What is staggering is that this diet has been reshaped over the course of a single generation. While regulations around ultra-processed foods are tightening in both the UK and India, food regulations in India are considered weak, ambiguous, and industry-friendly, leading to a lack of strong front-of-pack labelling and effective advertising restrictions. Last year I reached out to the Access to Nutrition Initiative (ATNI) in India - a pivotal global foundation dedicated to transforming the food industry to learn more about their work and the ATNI's India Index. The India Index 2023 assesses the performance of the 20 largest food and beverage manufacturers of India. The findings based on 1,901 products are not unexpected but still staggering

The Truth about Ultra Processed Foods (UPFs) for our children With Charlotte Stirling Reed Today's episode is one many parents will want to tune into, we're talking all about ultra-processed foods, or UPFs, and what they really mean for our children's health. To help us unpack this complex and often confusing topic, we're joined by the brilliant Charlotte Stirling-Reed - a leading child nutritionist, author, and mum who's passionate about helping families build healthy relationships with food from the very start. Charlotte has worked with everyone from the NHS to celebrities like Joe Wicks, and she's known for her practical, down-to-earth advice that actually works in real life. So, what are ultra-processed foods? Are they really as bad as the headlines suggest? And how can we balance convenience with nutrition when feeding our kids? Let's find out. Extra Stuff: Midwife Pips Guide to a Positive Birth: https://www.midwifepip.com/midwife-pip-books Check out Midwife Pip's Exclusive Membership - http://www.midwifepip.com/ Get in Touch: Instagram: https://www.instagram.com/midwife_pip Facebook: https://www.facebook.com/midwifepip Email: https://www.midwifepip.com/contact-us Enjoy Listening... and don't forget to subscribe!  Midwife Pip x  Learn more about your ad choices. Visit megaphone.fm/adchoices

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/

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.==========================

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

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.

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!