Ultra-processed foods are ever-present in the American diet: they make up about 60% of what adults eat and nearly 70% of what children eat. These foods (and beverages!) are delicious and affordable by design, and they’re everywhere — gas stations, grocery stores, big-box retailers. And while they’re easy on the palate and pocketbook, they’re linked to more than 30 health conditions, including type 2 diabetes and heart disease. In this episode, we explore the entire spectrum of food processing, so you're able to spot ultra-processed foods and make better choices when you can.
Expert: Amanda Beaver, Senior Registered Dietitian
Interviewer: Zach Moore
Notable topics covered:
- The processing continuum between whole foods and ultra-processed foods
- What research says about eating a diet heavy in ultra-processed foods
- How your body responds to ultra-processed foods vs. minimally processed foods
- The reasons ultra-processed foods have come to dominate the American diet
- How to shift your diet away from ultra-processed foods
- Minimally processed meal options that are as fast as the drive-thru
- How to spot ultra-processed food wherever you shop
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