In the nutrition community there's a lot of divergent viewpoints about the value of ultra process versus milling new process food. I think that lots of nutritional scientists disagree on areas where we don't have enough evidence yet. We've got to remember it's there to bring us joy what we eat. Food is part of our culture, it's part of our emotions and how do we celebrate? Is there to be enjoyed?
Dr. Sarah Berry is an Associate Professor in the Department of Nutritional Sciences at King's College London and Chief Scientist at ZOE. She is the lead nutritional scientist on the PREDICT program. Her research focuses on precision nutrition, postprandial metabolism, food, and fat structure.
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