Podcasts about upfs

Dr. Vera Tarman sits down with Dr. Bart Kay—former professor of health sciences turned “nutrition science watchdog”—to unpack a big, practical question for people in recovery from ultra-processed food use: If sugar needs to go, what about other carbs? And where does dietary fat fit in? We explore Dr. Kay's perspective on the Randle (Randall) cycle, insulin resistance, mixed macro diets, seed oils, ketogenic/carnivore patterns, and real-world considerations for folks with sugar/UPF addiction who struggle to “moderate.” We also discuss staged change (don't flip your diet overnight), what “abstainer vs. moderator” can mean in food recovery, and how to keep any nutrition experiment aligned with your health team and your recovery plan. What we cover The “Randle cycle,” plain-English: why mixing higher carbs and higher fats may worsen metabolic friction, and why choosing one dominant fuel is central to Dr. Kay's model. Insulin resistance re-framed: why Dr. Kay views it as a protective cellular response (his position) and how that informs low-carb/carnivore advocacy. Carbs in recovery: “quit sugar” vs. “how low is low?”—Dr. Kay's thresholds (e.g., ≤50 g/day unlikely to cause problems in his view) and why many with UPF addiction do better with abstinence than moderation. Fats & satiety: why dietary fat often increases fullness cues; practical guardrails; “can you eat too much fat or protein?” Seed oils: Dr. Kay's strong critique of industrial seed oils and his inflammation concerns. Cholesterol worries on low-carb/carnivore: why lipid numbers may rise and how Dr. Kay interprets A1C and lipid changes (controversial; see note below). GLP-1s, metformin & meds: Dr. Kay's take on drug mechanisms vs. root-cause nutrition changes. Change management: why he recommends a 4–6 week ramp instead of an overnight switch to very low-carb/carnivore; supporting thyroid, energy, and the microbiome while you transition. Recovery lens: abstainer vs. moderator, harm-reduction steps when “only food will regulate,” and building a plan that supports mental health and addiction recovery. Key takeaways Abstinence can be a kindness. If you're a “can't moderate sugar” person, treating sugar/UPFs as an abstinence-worthy trigger can protect your recovery. Don't crash-diet your microbiome. If you're experimenting with lower-carb or carnivore, step down over 4–6 weeks with plenty of electrolytes, hydration, and support. Pick a lane with macros. In Dr. Kay's model, mixing higher carbs with higher fats is the most metabolically problematic; choosing one dominant fuel source may reduce friction. Numbers are data, not destiny. Lipids and A1C can shift on low-carb—interpret changes with a clinician who understands your whole picture (medical history, meds, symptoms, goals). Harm-reduction still counts. If full abstinence isn't feasible today: remove red-light foods first, shrink access, use “pause + plan” tools, and reach out before the binge. About our guest Dr. Bart Kay is a former professor of human physiology, nutrition, and vascular pathophysiology with teaching/research stints in New Zealand, Australia, the UK, and the US. He's consulted for elite sport and defense organizations and now educates the public on YouTube as a self-described nutrition myth-buster. One of his core topics is the Randle cycle and its implications for diet composition. Dr. Kay's YouTube: https://www.youtube.com/@Professor-Bart-Kay-Nutrition   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.

Struggling to “be good” at restaurants, scanning every barcode, or wondering why your GLP-1 isn’t moving the dial? In this practical, myth-busting episode, Leanne and Susie unpack three big topics that drive real-world results: 1) Head vs body hunger (how to order smarter when eating out) Ditch “shoulds” that trigger later overeating and learn a simple decision flow to feel satisfied without blowing your goals. Real menu tweaks that reduce calories while keeping satisfaction high, plus how to balance the rest of your day when a meal is heavier. 2) Ultra-processed foods (UPFs): what the labels miss Why some cereals, breads, and convenience options can be smart choices despite scary ingredient lists, and when UPFs truly become a problem. A quick guide to reading labels without panic: fibre first, added sugars down, protein where it counts, and context over fear. Recent critiques of NOVA and simplistic scoring apps are pushing for more nuance. 3) GLP-1 reality check: “I’ve only lost a couple of kilos — is it working?” What matters most alongside medication: strength training to protect muscle, appetite awareness to actually reduce intake, and realistic timelines by starting weight. Why results vary, and the red flags that signal you need tailored nutrition support, not just a script. Real-world data and 2025 trend reports show usage is surging — but habits still drive sustainable outcomes. Product watch (no endorsements): we analyse a new supermarket mini muffin aimed at kids. It’s still a packaged treat, but the fibre profile and ingredient order make it a comparatively better pick than many lunchbox snacks — and a handy freezer back-up for busy families. Need support with sleep, recovery, and daily collagen? Explore our Triple-Magnesium blend and Collagen powderfrom Designed by Dietitians — formulated to complement a balanced diet and active lifestyle. See omnystudio.com/listener for privacy information.

00:00 Introduction and Setup00:53 Mindset and Routine Disruptions08:29 Nutrition and Ultra-Processed Foods15:01 Aggressive Dieting: Pros and Cons20:43 Hormones and the Menstrual Cycle21:34 Exercise Types and Muscle Building29:55 Maintaining Progress After Group Programs

It's more than just calories—the hidden dangers inside UPFs could be draining your energy and stealing your health.

Nutrition scientist Dr. Christopher Gardner is at the forefront of the debate on ultra processed foods (UPFs). Some experts say you should avoid them entirely, while others (including the American Heart Association) argue that certain processed foods can fit into a healthy diet.   Dr. Gardner joins Chuck Carroll at the International Conference on Nutrition and Medicine (ICNM) to help cut through the confusion and conflicting advice.   In this episode of The Exam Room Podcast, you'll learn:   - What “ultra processed foods” really are - Why not all UPFs are equally harmful - The surprising reasons some healthier foods cost more - The top food additives and ingredients to avoid - How to read labels to make smarter choices   If you feel like you've raised your health IQ, please leave a 5-star rating and nice review on Apple Podcasts or Spotify.   Discover Dr. Neal Barnard's advice about which processed foods are healthy.   About Us The Physicians Committee is dedicated to saving lives through plant-based diets and ethical and effective scientific research. We combine the clout and expertise of more than 17,000 physicians with the dedicated actions of more than 175,000 members across the United States and around the world.

In this episode, Vera and Renae explore bulimorexia—a term used for people who oscillate between restriction and binge/purge behaviors—and how this mixed pattern might help explain stubborn relapse rates across eating disorders and food addiction. Dr. Norton shares her clinical lens on risks (medical and psychological), why some traditional programs may miss the mark, and what a holistic, skills-based, harm-reduction treatment can look like (family involvement, gentle re-feeding, DBT/EMDR, food quality, and relapse prevention). Note: Some views expressed are the guest's opinions and experience. This episode is educational and not medical advice. Please consult your care team. What we cover Defining “bulimorexia”: alternating restriction with binge/purge; how it differs from anorexia nervosa and bulimia nervosa; why it's easier to hide than classic anorexia. Continuum vs. categories: where binge eating disorder fits; overlap with food addiction. Why relapse is common: risks of aggressive refeeding; short-stay residential models; lack of individualized care; missing family systems support. Medical risks (high-level): cardiac arrhythmias and hypotension, esophageal tears/GERD, laxative misuse and constipation, electrolyte disturbance, kidney strain, dental/enamel erosion, parotid swelling, menstrual disruption and fertility concerns. Psychological load: anxiety/OCD traits, depression, social avoidance; the “addiction to restricting” and the short-term ‘high' of hunger. Treatment principles Dr. Norton uses: Gentle, stepwise re-feeding (small, frequent meals; stabilize blood sugar; avoid triggering extremes). Skills over meal plans (shop, prep, and eat whole foods; mindful interoception). DBT for arousal regulation, plus EMDR and trauma work as indicated. Family-based involvement (Maudsley-style boundaries and support). Movement re-entry: slow, safe progression; curbing compulsive exercise. Relapse prevention: strong parent/caregiver alignment, food routines, anxiety skills, and ongoing monitoring. Contested terrain: ultra-processed food, additives, and differing regulations by region; the guest's emphasis on “clean/organic” sourcing. Intermittent fasting cautions: for restrict-prone folks, it can mask restriction; prefer regular, structured eating. What recovery can look like: decreased self-hatred, restored relationships, school/work re-engagement, and more flexible functioning. Resources from the guest: forthcoming book Below the Radar: What They're Not Telling You About Your Food; wellness tools she finds helpful. Suggested chapter markers 00:00 Welcome & guest intro 02:20 What is “bulimorexia”? How it differs from AN/BN 10:55 Why relapse stays high; critique of standard programs 18:30 Medical complications: heart, GI, dental, endocrine 28:15 Psychological patterns: anxiety, OCD traits, depression 34:40 Treatment pillars: re-feeding, DBT/EMDR, family work 45:05 Food quality and UPFs: guest's perspective & debate 53:10 Intermittent fasting cautions; safe movement 58:20 Relapse prevention & outcomes 1:04:10 Advice to clinicians, families, and society 1:08:00 What's next for Dr. Norton & closing Key takeaways (listener-friendly) Mixed patterns (restricting and binge/purge) may be under-recognized and can carry high medical risk. Slow, individualized re-feeding plus emotion-regulation skills (DBT) and family involvement improve safety and engagement. If you're prone to restriction, consistent meals beat fasting. Recovery gains include less self-hatred, more connection, and functional life goals—progress over perfection. Sensitive content note This episode discusses eating-disorder behaviors (restriction, purging, laxatives, insulin manipulation) and medical complications. Please use discretion and support. Links & mentions Dr. Renae Norton — Norton Wellness Institute / Mind, Weight & Wellness Pro Book (forthcoming): Below the Radar: What They're Not Telling You About Your Food Maudsley/Family-Based Treatment (FBT) overview DBT skills resources (distress tolerance, emotion regulation, interpersonal effectiveness) If you need help now: NEDA (US), BEAT (UK), local crisis lines, or your clinician. For clinicians Screen for mixed presentations (restrict + purge), including non-vomit purging (laxatives, insulin manipulation). Prioritize medical monitoring (vitals, electrolytes) during re-feeding; avoid one-size-fits-all calorie jumps. Integrate DBT skills, caregiver coaching, and regular eating structure; track arousal and urge patterns.   The content of our show is educational only. It does not supplement or supersede your healthcareprovider'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.

This week, we're talking about why vegetarian and vegan diets can cut cancer risk by up to a quarter, the “worst foods for cellulite” and what the science actually says, and the first UK trial to prove that home cooking and minimally processed foods lead to twice as much weight loss as ready-made UPFs. We also get into the rise of blueberries, how they went from totally unknown in the UK just a few decades ago to outselling apples, pears and even oranges today, and what that means for British farming. Plus, all our personal updates, this week's wellness trends and news about new Wellness Scoop episodes!  For listener questions, please either email ella@deliciouslyella.com or leave them on spotify/apple podcasts and leave your name, we love knowing more about you!  And for 50% off Ella's new book ‘Quick Wins' with the code ‘QUICKWINS50' (enter code at checkout) https://www.waterstones.com/book/quick-wins-healthy-cooking-for-busy-lives/ella-mills/9781529316759 Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode I chat with Nutrition coach and the queen of the easy family recipe Ciara Turley aka @thetummyfairy on Instagram We chat about: your story Meal prep feels like a chore - how do get over this? Any quick and easy things that we can all make from stuff in the cupboards ? You have spoken about cutting out foods in previous chats I have heard you have - where do you stand on the UPFs conversation Advice for someone who doesnt like cooking - on how to break this mindset Your cheap go tos for a healthy gut Do you feel we over complicate food at the moment ? Female Fat Loss Program Priority List is now open  click here Starts 8th September €99 for 8 weeks coaching (normally €149)

On this week's episode of Joint Action discover how ultra-processed foods may be silently contributing to osteoarthritis. Dr Gabby Joseph joins us to discuss her research research linking poor diet quality to greater knee pain, poorer physical function and thinner knee cartilage. Dr Gabby Joseph is a scientist and statistician with over 20 years of experience leading research funded by the US government at the University of California San Francisco, Her work focuses on musculoskeletal imaging, predictive modelling, and clinical study design, with a focus on applying advanced statistical and machine learning methods to improve patient outcomes She is the co-Director of The University of California's Clinical & Translational Musculoskeletal Imaging group and passionate about making sense of complex data so that it can be used to improve real-world care. RESOURCESUltra-processed food consumption is associated with knee osteoarthritis: Data from the Osteoarthritis InitiativeCONNECT WITH USTwitter: @ProfDavidHunter @jointactionorgInstagram: @osteoarthritisresearchgroupEmail: osteoarthritis.research@sydney.edu.auWebsite: www.jointaction.info/podcast Hosted on Acast. See acast.com/privacy for more information.

Lots of talk these days about ultra-processed foods (UPFs). Along with confusion about what in the heck they are or what they're not, how bad they are for us, and what ought to be done about them. A landmark in the discussion of ultra-processed foods has been the publication of a book entitled Ultra-processed People, Why We Can't Stop Eating Food That Isn't Food. The author of that book, Dr. Chris van Tulleken, joins us today. Dr. van Tulleken is a physician and is professor of Infection and Global Health at University College London. He also has a PhD in molecular virology and is an award-winning broadcaster on the BBC. His book on Ultra-processed People is a bestseller. Interview Summary Chris, sometimes somebody comes along that takes a complicated topic and makes it accessible and understandable and brings it to lots of people. You're a very fine scientist and scholar and academic, but you also have that ability to communicate effectively with lots of people, which I very much admire. So, thanks for doing that, and thank you for joining us. Oh, Kelly, it's such a pleasure. You know, I begin some of my talks now with a clipping from the New York Times. And it's a picture of you and an interview you gave in 1995. So exactly three decades ago. And in this article, you just beautifully communicate everything that 30 years later I'm still saying. So, yeah. I wonder if communication, it's necessary, but insufficient. I think we are needing to think of other means to bring about change. I totally agree. Well, thank you by the way. And I hope I've learned something over those 30 years. Tell us, please, what are ultra-processed foods? People hear the term a lot, but I don't think a lot of people know exactly what it means. The most important thing to know, I think, is that it's not a casual term. It's not like 'junk food' or 'fast food.' It is a formal scientific definition. It's been used in hundreds of research studies. The definition is very long. It's 11 paragraphs long. And I would urge anyone who's really interested in this topic, go to the United Nations Food and Agricultural Organization website. You can type in NFAO Ultra and you'll get the full 11 paragraph definition. It's an incredibly sophisticated piece of science. But it boils down to if you as a consumer, someone listening to this podcast, want to know if the thing you are eating right now is ultra-processed, look at the ingredients list. If there are ingredients on that list that you do not normally find in a domestic kitchen like an emulsifier, a coloring, a flavoring, a non-nutritive sweetener, then that product will be ultra-processed. And it's a way of describing this huge range of foods that kind of has taken over the American and the British and in fact diets all over the world. How come the food companies put this stuff in the foods? And the reason I ask is in talks I give I'll show an ingredient list from a food that most people would recognize. And ask people if they can guess what the food is from the ingredient list. And almost nobody can. There are 35 things on the ingredient list. Sugar is in there, four different forms. And then there are all kinds of things that are hard to pronounce. There are lots of strange things in there. They get in there through loopholes and government regulation. Why are they there in the first place? So, when I started looking at this I also noticed this long list of fancy sounding ingredients. And even things like peanut butter will have palm oil and emulsifiers. Cream cheese will have xanthum gum and emulsifiers. And you think, well, wouldn't it just be cheaper to make your peanut butter out of peanuts. In fact, every ingredient is in there to make money in one of two ways. Either it drives down the cost of production or storage. If you imagine using a real strawberry in your strawberry ice cream. Strawberries are expensive. They're not always in season. They rot. You've got to have a whole supply chain. Why would you use a strawberry if you could use ethyl methylphenylglycidate and pink dye and it'll taste the same. It'll look great. You could then put in a little chunky bit of modified corn starch that'll be chewy if you get it in the right gel mix. And there you go. You've got strawberries and you haven't had to deal with strawberry farmers or any supply chain. It's just you just buy bags and bottles of white powder and liquids. The other way is to extend the shelf life. Strawberries as I say, or fresh food, real food - food we might call it rots on shelves. It decays very quickly. If you can store something at room temperature in a warehouse for months and months, that saves enormous amounts of money. So, one thing is production, but the other thing is the additives allow us to consume to excess or encourage us to consume ultra-processed food to excess. So, I interviewed a scientist who was a food industry development scientist. And they said, you know, most ultra-processed food would be gray if it wasn't dyed, for example. So, if you want to make cheap food using these pastes and powders, unless you dye it and you flavor it, it will be inedible. But if you dye it and flavor it and add just the right amount of salt, sugar, flavor enhancers, then you can make these very addictive products. So that's the logic of UPF. Its purpose is to make money. And that's part of the definition. Right. So, a consumer might decide that there's, you know, beneficial trade-off for them at the end of the day. That they get things that have long shelf life. The price goes down because of the companies don't have to deal with the strawberry farmers and things like that. But if there's harm coming in waves from these things, then it changes the equation. And you found out some of that on your own. So as an experiment you did with a single person - you, you ate ultra-processed foods for a month. What did you eat and how did it affect your body, your mood, your sleep? What happened when you did this? So, what's really exciting, actually Kelly, is while it was an n=1, you know, one participant experiment, I was actually the pilot participant in a much larger study that we have published in Nature Medicine. One of the most reputable and high impact scientific journals there is. So, I was the first participant in a randomized control trial. I allowed us to gather the data about what we would then measure in a much larger number. Now we'll come back and talk about that study, which I think was really important. It was great to see it published. So, I was a bit skeptical. Partly it was with my research team at UCL, but we were also filming it for a BBC documentary. And I went into this going I'm going to eat a diet of 80% of my calories will come from ultra-processed food for four weeks. And this is a normal diet. A lifelong diet for a British teenager. We know around 20% of people in the UK and the US eat this as their normal food. They get 80% of their calories from ultra-processed products. I thought, well, nothing is going to happen to me, a middle-aged man, doing this for four weeks. But anyway, we did it kind of as a bit of fun. And we thought, well, if nothing happens, we don't have to do a bigger study. We can just publish this as a case report, and we'll leave it out of the documentary. Three big things happened. I gained a massive amount of weight, so six kilos. And I wasn't force feeding myself. I was just eating when I wanted. In American terms, that's about 15 pounds in four weeks. And that's very consistent with the other published trials that have been done on ultra-processed food. There have been two other RCTs (randomized control trials); ours is the third. There is one in Japan, one done at the NIH. So, people gain a lot of weight. I ate massively more calories. So much so that if I'd continued on the diet, I would've almost doubled my body weight in a year. And that may sound absurd, but I have an identical twin brother who did this natural experiment. He went to Harvard for a year. He did his masters there. During his year at Harvard he gained, let's see, 26 kilos, so almost 60 pounds just living in Cambridge, Massachusetts. But how did you decide how much of it to eat? Did you eat until you just kind of felt naturally full? I did what most people do most of the time, which is I just ate what I wanted when I felt like it. Which actually for me as a physician, I probably took the breaks off a bit because I don't normally have cocoa pops for breakfast. But I ate cocoa pops and if I felt like two bowls, I'd have two bowls. It turned out what I felt like a lot of mornings was four bowls and that was fine. I was barely full. So, I wasn't force feeding myself. It wasn't 'supersize' me. I was eating to appetite, which is how these experiments run. And then what we've done in the trials. So, I gained weight, then we measured my hormone response to a meal. When you eat, I mean, it's absurd to explain this to YOU. But when you eat, you have fullness hormones that go up and hunger hormones that go down, so you feel full and less hungry. And we measured my response to a standard meal at the beginning and at the end of this four-week diet. What we found is that I had a normal response to eating a big meal at the beginning of the diet. At the end of eating ultra-processed foods, the same meal caused a very blunted rise in the satiety hormones. In the 'fullness' hormones. So, I didn't feel as full. And my hunger hormones remained high. And so, the food is altering our response to all meals, not merely within the meal that we're eating. Then we did some MRI scans and again, I thought this would be a huge waste of time. But we saw at four weeks, and then again eight weeks later, very robust changes in the communication between the habit-forming bits at the back of the brain. So, the automatic behavior bits, the cerebellum. Very conscious I'm talking to YOU about this, Kelly. And the kind of addiction reward bits in the middle. Now these changes were physiological, not structural. They're about the two bits of the brain talking to each other. There's not really a new wire going between them. But we think if this kind of communication is happening a lot, that maybe a new pathway would form. And I think no one, I mean we did this with very expert neuroscientists at our National Center for Neuroscience and Neurosurgery, no one really knows what it means. But the general feeling was these are the kind of changes we might expect if we'd given someone, or a person or an animal, an addictive substance for four weeks. They're consistent with, you know, habit formation and addiction. And the fact that they happened so quickly, and they were so robust - they remained the same eight weeks after I stopped the diet, I think is really worrying from a kid's perspective. So, in a period of four weeks, it re-altered the way your brain works. It affected the way your hunger and satiety were working. And then you ended up with this massive weight. And heaven knows what sort of cardiovascular effects or other things like that might have been going on or had the early signs of that over time could have been really pretty severe, I imagine. I think one of the main effects was that I became very empathetic with my patients. Because we did actually a lot of, sort of, psychological testing as well. And there's an experience where, obviously in clinic, I mainly treat patients with infections. But many of my patients are living with other, sort of, disorders of modern life. They live with excess weight and cardiovascular disease and type two diabetes and metabolic problems and so on. And I felt in four weeks like I'd gone from being in my early 30, early 40s at the time, I felt like I'd just gone to my early 50s or 60s. I ached. I felt terrible. My sleep was bad. And it was like, oh! So many of the problems of modern life: waking up to pee in the middle of the night is because you've eaten so much sodium with your dinner. You've drunk all this water, and then you're trying to get rid of it all night. Then you're constipated. It's a low fiber diet, so you develop piles. Pain in your bum. The sleep deprivation then makes you eat more. And so, you get in this vicious cycle where the problem didn't feel like the food until I stopped and I went cold turkey. I virtually have not touched it since. It cured me of wanting UPF. That was the other amazing bit of the experience that I write about in the book is it eating it and understanding it made me not want it. It was like being told to smoke. You know, you get caught smoking as a kid and your parents are like, hey, now you finish the pack. It was that. It was an aversion experience. So, it gave me a lot of empathy with my patients that many of those kinds of things we regard as being normal aging, those symptoms are often to do with the way we are living our lives. Chris, I've talked to a lot of people about ultra-processed foods. You're the first one who's mentioned pain in the bum as one of the problems, so thank you. When I first became a physician, I trained as a surgeon, and I did a year doing colorectal surgery. So, I have a wealth of experience of where a low fiber diet leaves you. And many people listening to this podcast, I mean, look, we're all going to get piles. Everyone gets these, you know, anal fishes and so on. And bum pain it's funny to talk about it. No, not the... it destroys people's lives, so, you know, anyway. Right. I didn't want to make light of it. No, no. Okay. So, your own experiment would suggest that these foods are really bad actors and having this broad range of highly negative effects. But what does research say about these things beyond your own personal experience, including your own research? So, the food industry has been very skillful at portraying this as a kind of fad issue. As ultra-processed food is this sort of niche thing. Or it's a snobby thing. It's not a real classification. I want to be absolutely clear. UPF, the definition is used by the World Health Organization and the United Nations Food and Agricultural Organization to monitor global diet quality, okay? It's a legitimate way of thinking about food. The last time I looked, there are more than 30 meta-analyses - that is reviews of big studies. And the kind of high-quality studies that we use to say cigarettes cause lung cancer. So, we've got this what we call epidemiological evidence, population data. We now have probably more than a hundred of these prospective cohort studies. And they're really powerful tools. They need to be used in conjunction with other evidence, but they now link ultra-processed food to this very wide range of what we euphemistically call negative health outcomes. You know, problems that cause human suffering, mental health problems, anxiety, depression, multiple forms of cancer, inflammatory diseases like Crohn's disease and ulcerative colitis, metabolic disease, cardiovascular disease, Alzheimer's and dementia. Of course, weight gain and obesity. And all cause mortality so you die earlier of all causes. And there are others too. So, the epidemiological evidence is strong and that's very plausible. So, we take that epidemiological evidence, as you well know, and we go, well look, association and causation are different things. You know, do matches cause cancer or does cigarettes cause cancer? Because people who buy lots of matches are also getting the lung cancer. And obviously epidemiologists are very sophisticated at teasing all this out. But we look at it in the context then of other evidence. My group published the third randomized control trial where we put a group of people, in a very controlled way, on a diet of either minimally processed food or ultra-processed food and looked at health outcomes. And we found what the other two trials did. We looked at weight gain as a primary outcome. It was a short trial, eight weeks. And we saw people just eat more calories on the ultra-processed food. This is food that is engineered to be consumed to excess. That's its purpose. So maybe to really understand the effect of it, you have to imagine if you are a food development engineer working in product design at a big food company - if you develop a food that's cheap to make and people will just eat loads of it and enjoy it, and then come back for it again and again and again, and eat it every day and almost become addicted to it, you are going to get promoted. That product is going to do well on the shelves. If you invent a food that's not addictive, it's very healthy, it's very satisfying, people eat it and then they're done for the day. And they don't consume it to excess. You are not going to keep your job. So that's a really important way of understanding the development process of the foods. So let me ask a question about industry and intent. Because one could say that the industry engineers these things to have long shelf life and nice physical properties and the right colors and things like this. And these effects on metabolism and appetite and stuff are unpleasant and difficult side effects, but the foods weren't made to produce those things. They weren't made to produce over consumption and then in turn produce those negative consequences. You're saying something different. That you think that they're intentionally designed to promote over consumption. And in some ways, how could the industry do otherwise? I mean, every industry in the world wants people to over consume or consume as much of their product as they can. The food industry is no different. That is exactly right. The food industry behaves like every other corporation. In my view, they commit evil acts sometimes, but they're not institutionally evil. And I have dear friends who work in big food, who work in big pharma. I have friends who work in tobacco. These are not evil people. They're constrained by commercial incentives, right? So, when I say I think the food is engineered, I don't think it. I know it because I've gone and interviewed loads of people in product development at big food companies. I put some of these interviewees in a BBC documentary called Irresistible. So rather than me in the documentary going, oh, ultra-processed food is bad. And everyone going, well, you are, you're a public health bore. I just got industry insiders to say, yes, this is how we make the food. And going back to Howard Moskovitz, in the 1970s, I think he was working for the Campbell Soup Company. And Howard, who was a psychologist by training, outlined the development process. And what he said was then underlined by many other people I've spoken to. You develop two different products. This one's a little bit saltier than the next, and you test them on a bunch of people. People like the saltier ones. So now you keep the saltier one and you develop a third product and this one's got a bit more sugar in it. And if this one does better, well you keep this one and you keep AB testing until you get people buying and eating lots. And one of the crucial things that food companies measure in product development is how fast do people eat and how quickly do they eat. And these kind of development tools were pioneered by the tobacco industry. I mean, Laura Schmidt has done a huge amount of the work on this. She's at University of California, San Francisco (UCSF), in California. And we know the tobacco industry bought the food industry and for a while in the '80s and '90s, the biggest food companies in the world were also the biggest tobacco companies in the world. And they used their flavor molecules and their marketing techniques and their distribution systems. You know, they've got a set of convenience tools selling cigarettes all over the country. Well, why don't we sell long shelf-life food marketed in the same way? And one thing that the tobacco industry was extremely good at was figuring out how to get the most rapid delivery of the drug possible into the human body when people smoke. Do you think that some of that same thing is true for food, rapid delivery of sugar, let's say? How close does the drug parallel fit, do you think? So, that's part of the reason the speed of consumption is important. Now, I think Ashley Gearhardt has done some of the most incredible work on this. And what Ashley says is we think of addictive drugs as like it's the molecule that's addictive. It's nicotine, it's caffeine, cocaine, diamorphine, heroin, the amphetamines. What we get addicted to is the molecule. And that Ashley says no. The processing of that molecule is crucially important. If you have slow-release nicotine in a chewing gum, that can actually treat your nicotine addiction. It's not very addictive. Slow-release amphetamine we use to treat children with attention and behavioral problems. Slow-release cocaine is an anesthetic. You use it for dentistry. No one ever gets addicted to dental anesthetics. And the food is the same. The rewarding molecules in the food we think are mainly the fat and the sugar. And food that requires a lot of chewing and is slow eaten slowly, you don't deliver the reward as quickly. And it tends not to be very addictive. Very soft foods or liquid foods with particular fat sugar ratios, if you deliver the nutrients into the gut fast, that seems to be really important for driving excessive consumption. And I think the growing evidence around addiction is very persuasive. I mean, my patients report feeling addicted to the food. And I don't feel it's legitimate to question their experience. Chris, a little interesting story about that concept of food and addiction. So going back several decades I was a professor at Yale, and I was teaching a graduate course. Ashley Gerhardt was a student in that course. And, she was there to study addiction, not in the context of food, but I brought up the issue of, you know, could food be addictive? There's some interesting research on this. It's consistent with what we're hearing from people, and that seems a really interesting topic. And Ashley, I give her credit, took this on as her life's work and now she's like the leading expert in the world on this very important topic. And what's nice for me to recall that story is that how fast the science on this is developed. And now something's coming out on this almost every day. It's some new research on the neuroscience of food and addiction and how the food is hijacking in the brain. And that whole concept of addiction seems really important in this context. And I know you've talked a lot about that yourself. She has reframed, I think, this idea about the way that addictive substances and behaviors really work. I mean it turns everything on its head to go the processing is important. The thing the food companies have always been able to say is, look, you can't say food is addictive. It doesn't contain any addictive molecules. And with Ashley's work you go, no, but the thing is it contains rewarding molecules and actually the spectrum of molecules that we can find rewarding and we can deliver fast is much, much broader than the traditionally addictive substances. For policy, it's vital because part of regulating the tobacco industry was about showing they know they are making addictive products. And I think this is where Ashley's work and Laura Schmidt's work are coming together. With Laura's digging in the tobacco archive, Ashley's doing the science on addiction, and I think these two things are going to come together. And I think it's just going to be a really exciting space to watch. I completely agree. You know when most people think about the word addiction, they basically kind of default to thinking about how much you want something. How much, you know, you desire something. But there are other parts of it that are really relevant here too. I mean one is how do you feel if you don't have it and sort of classic withdrawal. And people talk about, for example, being on high sugar drinks and stopping them and having withdrawal symptoms and things like that. And the other part of it that I think is really interesting here is tolerance. You know whether you need more of the substance over time in order to get the same reward benefit. And that hasn't been studied as much as the other part of addiction. But there's a lot to the picture other than just kind of craving things. And I would say that the thing I like about this is it chimes with my. Personal experience, which is, I have tried alcohol and cigarettes and I should probably end that list there. But I've never had any real desire for more of them. They aren't the things that tickle my brain. Whereas the food is a thing that I continue to struggle with. I would say in some senses, although I no longer like ultra-processed food at some level, I still want it. And I think of myself to some degree, without trivializing anyone's experience, to some degree I think I'm in sort of recovery from it. And it remains that tussle. I mean I don't know what you think about the difference between the kind of wanting and liking of different substances. Some scientists think those two things are quite, quite different. That you can like things you don't want, and you can want things you don't like. Well, that's exactly right. In the context of food and traditional substances of abuse, for many of them, people start consuming because they produce some sort of desired effect. But that pretty quickly goes away, and people then need the substance because if they don't have it, they feel terrible. So, you know, morphine or heroin or something like that always produces positive effects. But that initial part of the equation where you just take it because you like it turns into this needing it and having to have it. And whether that same thing exists with food is an interesting topic. I think the other really important part of the addiction argument in policy terms is that one counterargument by industrial scientists and advocates is by raising awareness around ultra-processed food we are at risk of driving, eating disorders. You know? The phenomenon of orthorexia, food avoidance, anorexia. Because all food is good food. There should be no moral value attached to food and we mustn't drive any food anxiety. And I think there are some really strong voices in the United Kingdom Eating Disorder scientists. People like Agnes Ayton, who are starting to say, look, when food is engineered, using brain scanners and using scientific development techniques to be consumed to excess, is it any wonder that people develop a disordered relationship with the food? And there may be a way of thinking about the rise of eating disorders, which is parallel to the rise of our consumption of ultra-processed food, that eating disorders are a reasonable response to a disordered food environment. And I think that's where I say all that somewhat tentatively. I feel like this is a safe space where you will correct me if I go off piste. But I think it's important to at least explore that question and go, you know, this is food with which it is very hard, I would say, to have a healthy relationship. That's my experience. And I think the early research is bearing that out. Tell us how these foods affect your hunger, how full you feel, your microbiome. That whole sort of interactive set of signals that might put people in harmony with food in a normal environment but gets thrown off when the foods get processed like this. Oh, I love that question. At some level as I'm understanding that question, one way of trying to answer that question is to go, well, what is the normal physiological response to food? Or maybe how do wild animals find, consume, and then interpret metabolically the food that they eat. And it is staggering how little we know about how we learn what food is safe and what food nourishes us. What's very clear is that wild mammals, and in fact all wild animals, are able to maintain near perfect energy balance. Obesity is basically unheard of in the wild. And, perfect nutritional intake, I mean, obviously there are famines in wild animals, but broadly, animals can do this without being literate, without being given packaging, without any nutritional advice at all. So, if you imagine an ungulate, an herbivore on the plains of the Serengeti, it has a huge difficulty. The carnivore turning herbivore into carnivore is fairly easy. They're made of the same stuff. Turning plant material into mammal is really complicated. And somehow the herbivore can do this without gaining weight, whilst maintaining total precision over its selenium intake, its manganese, its cobalt, its iron, all of which are terrible if you have too little and also terrible if you have too much. We understand there's some work done in a few wild animals, goats, and rats about how this works. Clearly, we have an ability to sense the nutrition we want. What we understand much more about is the sort of quantities needed. And so, we've ended up with a system of nutritional advice that says, well, just eat these numbers. And if you can stick to the numbers, 2,500 calories a day, 2300 milligrams of sodium, no more than 5% of your calories from free sugar or 10%, whatever it is, you know, you stick to these numbers, you'll be okay. And also, these many milligrams of cobalt, manganese, selenium, iron, zinc, all the rest of it. And obviously people can't really do that even with the packaging. This is a very long-winded answer. So, there's this system that is exquisitely sensitive at regulating micronutrient and energy intake. And what we understand, what the Academy understands about how ultra-processed food subverts this is, I would say there are sort of three or four big things that ultra-processed does that real food doesn't. It's generally very soft. And it's generally very energy dense. And that is true of even the foods that we think of as being healthy. That's like your supermarket whole grain bread. It's incredibly energy dense. It's incredibly soft. You eat calories very fast, and this research was done in the '90s, you know we've known that that kind of food promotes excessive intake. I guess in simple terms, and you would finesse this, you consume calories before your body has time to go, well, you've eaten enough. You can consume an excess. Then there's the ratios of fat, salt, and sugar and the way you can balance them, and any good cook knows if you can get the acid, fat, salt, sugar ratios right, you can make incredibly delicious food. That's kind of what I would call hyper palatability. And a lot of that work's being done in the states (US) by some incredible people. Then the food may be that because it's low in fiber and low in protein, quite often it's not satiating. And there may be, because it's also low in micronutrients and general nutrition, it may be that, and this is a little bit theoretical, but there's some evidence for this. Part of what drives the excess consumption is you're kind of searching for the nutrients. The nutrients are so dilute that you have to eat loads of it in order to get enough. Do you think, does that, is that how you understand it? It does, it makes perfect sense. In fact, I'm glad you brought up one particular issue because part of the ultra-processing that makes foods difficult for the body to deal with involves what gets put in, but also what gets taken out. And there was a study that got published recently that I think you and I might have discussed earlier on American breakfast cereals. And this study looked at how the formulation of them had changed over a period of about 20 years. And what they found is that the industry had systematically removed the protein and the fiber and then put in more things like sugar. So there, there's both what goes in and what gets taken out of foods that affects the body in this way. You know, what I hear you saying, and what I, you know, believe myself from the science, is the body's pretty capable of handling the food environment if food comes from the natural environment. You know, if you sit down to a meal of baked chicken and some beans and some leafy greens and maybe a little fruit or something, you're not going to overdo it. Over time you'd end up with the right mix of nutrients and things like that and you'd be pretty healthy. But all bets are off when these foods get processed and engineered, so you over consume them. You found that out in the experiment that you did on yourself. And then that's what science shows too. So, it's not like these things are sort of benign. People overeat them and they ought to just push away from the table. There's a lot more going on here in terms of hijacking the brain chemistry. Overriding the body signals. Really thwarting normal biology. Do you think it's important to add that we think of obesity as being the kind of dominant public health problem? That's the thing we all worry about. But the obesity is going hand in hand with stunting, for example. So, height as you reach adulthood in the US, at 19 US adults are something like eight or nine centimeters shorter than their counterparts in Northern Europe, Scandinavia, where people still eat more whole food. And we should come back to that evidence around harms, because I think the really important thing to say around the evidence is it has now reached the threshold for causality. So, we can say a dietary pattern high in ultra-processed food causes all of these negative health outcomes. That doesn't mean that any one product is going to kill you. It just means if this is the way you get your food, it's going to be harmful. And if all the evidence says, I mean, we've known this for decades. If you can cook the kind of meal, you just described at home, which is more or less the way that high income people eat, you are likely to have way better health outcomes across the board. Let me ask you about the title of your book. So, the subtitle of your book is Why We Can't Stop Eating Food That Isn't Food. So, what is it? The ultra-processed definition is something I want to pay credit for. It's really important to pay a bit of credit here. Carlos Montero was the scientist in Brazil who led a team who together came up with this definition. And, I was speaking to Fernanda Rauber who was on that team, and we were trying to discuss some research we were doing. And every time I said food, she'd correct me and go, it is not, it's not food, Chris. It's an industrially produced edible substance. And that was a really helpful thing for me personally, it's something it went into my brain, and I sat down that night. I was actually on the UPF diet, and I sat down to eat some fried chicken wings from a popular chain that many people will know. And was unable to finish them. I think our shared understanding of the purpose of food is surely that its purpose is to nourish us. Whether it's, you know, sold by someone for this purpose, or whether it's made by someone at home. You know it should nourish us spiritually, socially, culturally, and of course physically and mentally. And ultra-processed food nourishes us in no dimension whatsoever. It destroys traditional knowledge, traditional land, food culture. You don't sit down with your family and break, you know, ultra-processed, you know, crisps together. You know, you break bread. To me that's a kind of very obvious distortion of what it's become. So, I don't think it is food. You know, I think it's not too hard of a stretch to see a time when people might consider these things non-food. Because if you think of food, what's edible and whether it's food or not is completely socially constructed. I mean, some parts of the world, people eat cockroaches or ants or other insects. And in other parts of the world that's considered non-food. So just because something's edible doesn't mean that it's food. And I wonder if at some point we might start to think of these things as, oh my God, these are awful. They're really bad for us. The companies are preying on us, and it's just not food. And yeah, totally your book helps push us in that direction. I love your optimism. The consumer facing marketing budget of a big food company is often in excess of $10 billion a year. And depends how you calculate it. I'll give you a quick quiz on this. So, for a while, the Robert Wood Johnson Foundation was by far the biggest funder of research in the world on childhood obesity. And they were spending $500 million a year to address this problem. Just by which day of the year the food industry has already spent $500 million just advertising just junk food just to children. Okay, so the Robert V. Wood Foundation is spending it and they were spending that annually. Annually, right. So, what's, by what day of the year is the food industry already spent that amount? Just junk food advertising just to kids. I'm going to say by somewhere in early spring. No. January 4th. I mean, it's hysterical, but it's also horrifying. So, this is the genius of ultra-processed food, of the definition and the science, is that it creates this category which is discretionary. And so at least in theory, of course, for many people in the US it's not discretionary at all. It's the only stuff they can afford. But this is why the food industry hate it so much is because it offers the possibility of going, we can redefine food. And there is all this real food over there. And there is this UPF stuff that isn't food over here. But industry's very sophisticated, you know. I mean, they push back very hard against me in many different ways and forms. And they're very good at going, well, you're a snob. How dare you say that families with low incomes, that they're not eating food. Are you calling them dupes? Are you calling them stupid? You know, they're very, very sophisticated at positioning. Isn't it nice how concerned they are about the wellbeing of people without means? I mean they have created a pricing structure and a food subsidy environment and a tax environment where essentially people with low incomes in your country, in my country, are forced to eat food that harms them. So, one of the tells I think is if you're hearing someone criticize ultra-processed food, and you'll read them in the New York Times. And often their conflicts of interest won't be reported. They may be quite hidden. The clue is, are they demanding to seriously improve the food environment in a very clear way, or are they only criticizing the evidence around ultra-processed food? And if they're only criticizing that evidence? I'll bet you a pound to a pinch of salt they'll be food-industry funded. Let's talk about that. Let's talk about that a little more. So, there's a clear pattern of scientists who take money from industry finding things that favor industry. Otherwise, industry wouldn't pay that money. They're not stupid in the way they invest. And, you and I have talked about this before, but we did a study some years ago where we looked at industry and non-industry funded study on the health effects of consuming sugar sweetened beverages. And it's like the ocean parted. It's one of my favorites. And it was something like 98 or 99% of the independently funded studies found that sugar sweetened beverages do cause harm. And 98 or 99% of the industry funded studies funded by Snapple and Coke and a whole bunch of other companies found that they did not cause harm. It was that stark, was it? It was. And so you and I pay attention to the little print in these scientific studies about who's funded them and who might have conflicts of interest. And maybe you and I and other people who follow science closely might be able to dismiss those conflicted studies. But they have a big impact out there in the world, don't they? I had a meeting in London with someone recently, that they themselves were conflicted and they said, look, if a health study's funded by a big sugary drink company, if it's good science, that's fine. We should publish it and we should take it at face value. And in the discussion with them, I kind of accepted that, we were talking about other things. And afterwards I was like, no. If a study on human health is funded by a sugary drink corporation, in my opinion, we could just tear that up. None of that should be published. No journals should publish those studies and scientists should not really call themselves scientists who are doing it. It is better thought of as marketing and food industry-funded scientists who study human health, in my opinion, are better thought of as really an extension of the marketing division of the companies. You know, it's interesting when you talk to scientists, and you ask them do people who take money from industry is their work influenced by that money? They'll say yes. Yeah, but if you say, but if you take money from industry, will your work be influenced? They'll always say no. Oh yeah. There's this tremendous arrogance, blind spot, whatever it is that. I can remain untarnished. I can remain objective, and I can help change the industry from within. In the meantime, I'm having enough money to buy a house in the mountains, you know, from what they're paying me, and it's really pretty striking. Well, the money is a huge issue. You know, science, modern science it's not a very lucrative career compared to if someone like you went and worked in industry, you would add a zero to the end of your salary, possibly more. And the same is true of me. I think one of the things that adds real heft to the independent science is that the scientists are taking a pay cut to do it. So how do children figure in? Do you think children are being groomed by the industry to eat these foods? A senator, I think in Chile, got in hot water for comparing big food companies to kind of sex offenders. He made, in my view, a fairly legitimate comparison. I mean, the companies are knowingly selling harmful products that have addictive properties using the language of addiction to children who even if they could read warning labels, the warning labels aren't on the packs. So, I mean, we have breakfast cereals called Crave. We have slogans like, once you stop, once you pop, you can't stop. Bet you can't just eat one. Yeah, I think it is predatory and children are the most vulnerable group in our society. And you can't just blame the parents. Once kids get to 10, they have a little bit of money. They get their pocket money, they're walking to school, they walk past stores. You know, you have to rely on them making decisions. And at the moment, they're in a very poor environment to make good decisions. Perhaps the most important question of all what can be done. So, I'm speaking to you at a kind of funny moment because I've been feeling that a lot of my research and advocacy, broadcasting... you know, I've made documentaries, podcasts, I've written a book, I've published these papers. I've been in most of the major newspapers and during the time I've been doing this, you know, a little under 10 years I've been really focused on food. Much less time than you. Everything has got worse. Everything I've done has really failed totally. And I think this is a discussion about power, about unregulated corporate power. And the one glimmer of hope is this complaint that's been filed in Pennsylvania by a big US law firm. It's a very detailed complaint and some lawyers on behalf of a young person called Bryce Martinez are suing the food industry for causing kidney problems and type two diabetes. And I think that in the end is what's going to be needed. Strategic litigation. That's the only thing that worked with tobacco. All of the science, it eventually was useful, but the science on its own and the advocacy and the campaigning and all of it did no good until the lawyers said we would like billions and billions of dollars in compensation please. You know, this is an exciting moment, but there were a great many failed lawsuits for tobacco before the master settlement agreement in the '90s really sort of changed the game. You know, I agree with you. Are you, are you optimistic? I mean, what do you think? I am, and for exactly the same reason you are. You know, the poor people that worked on public health and tobacco labored for decades without anything happening long, long after the health consequences of cigarette smoking were well known. And we've done the same thing. I mean, those us who have been working in the field for all these years have seen precious little in the ways of policy advances. Now tobacco has undergone a complete transformation with high taxes on cigarettes, and marketing restrictions, and non-smoking in public places, laws, and things like that, that really have completely driven down the consumption of cigarettes, which has been a great public health victory. But what made those policies possible was the litigation that occurred by the state attorneys general, less so the private litigating attorneys. But the state attorneys general in the US that had discovery documents released. People began to understand more fully the duplicity of the tobacco companies. That gave cover for the politicians to start passing the policies that ultimately made the big difference. I think that same history is playing out here. The state attorneys general, as we both know, are starting to get interested in this. I say hurray to that. There is the private lawsuit that you mentioned, and there's some others in the mix as well. I think those things will bring a lot of propel the release of internal documents that will show people what the industry has been doing and how much of this they've known all along. And then all of a sudden some of these policy things like taxes, for example, on sugared beverages, might come in and really make a difference. That's my hope. But it makes me optimistic. Well, I'm really pleased to hear that because I think in your position it would be possible. You know, I'm still, two decades behind where I might be in my pessimism. One of the kind of engines of this problem to me is these conflicts of interest where people who say, I'm a physician, I'm a scientist, I believe all this. And they're quietly paid by the food industry. This was the major way the tobacco industry had a kind of social license. They were respectable. And I do hope the lawsuits, one of their functions is it becomes a little bit embarrassing to say my research institute is funded [by a company that keeps making headlines every day because more documents are coming out in court, and they're being sued by more and more people. So, I hope that this will diminish the conflict, particularly between scientists and physicians in the food industry. Because that to me, those are my biggest opponents. The food industry is really nice. They throw money at me. But it's the conflicted scientists that are really hard to argue with because they appear so respectable. Bio Dr. Chris van Tulleken is a physician and a professor of Infection and Global Health at University College London. He trained at Oxford and earned his PhD in molecular virology from University College London. His research focuses on how corporations affect human health especially in the context of child nutrition and he works with UNICEF and The World Health Organization on this area. He is the author of a book entitled Ultraprocessed People: Why We Can't Stop Eating Food That Isn't Food. As one of the BBC's leading broadcasters for children and adults his work has won two BAFTAs. He lives in London with his wife and two children.

Dietitian Maeve shares her personal journey with food and body image, and how it shaped her approach to helping others build a healthier, more realistic relationship with eating. We talk about ultra-processed foods (UPFs), what to eat, what to avoid, and how to move away from food guilt and toward balance. Insightful, honest, and full of practical advice.

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

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

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 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/     

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

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%.