Think ultra-processed foods are bad just because they're high in calories? It's not that simple. In this episode of The Ty Beal Show, nutritional biologist and food scientist Marit Kolby, MS, reveals the shocking mechanisms behind why your body treats a 200-calorie apple completely differently than 200 calories from an ultra-processed snack - and it goes far beyond overconsumption.
Marit, author of the popular Norwegian book "What and When Should We Eat?", explains how ultra-processed foods disrupt our gut homeostasis, hijack cellular communication, and create a cascade of inflammation that affects everything from nutrient absorption to mental health. Drawing from her background in food science, microbiology, and nutritional biology, she connects the dots between industrial food processing and widespread health problems.
What you'll learn:
- Why ultra-processed foods are "evolutionary novel industrial formulations" that our bodies haven't evolved to handle
- How food acts as information, not just fuel, and why extracted compounds send the wrong signals
- The critical difference between eating whole food cells versus processed extracts
- Why gut inflammation from processed foods blocks iron absorption and creates nutrient deficiencies
- How cosmetic additives like emulsifiers and artificial colors disrupt the protective gut barrier
- The "double hit" effect: losing protective compounds while gaining inflammatory triggers
- Why heating food in plastic containers releases dangerous microplastics into your meals
- Simple food swaps that don't require complicated recipes or expensive ingredients
Marit also reveals why allowing yourself to feel hungry between meals is essential for cellular repair, how ultra-processed foods override natural satiety signals through inflammation, and her surprisingly optimistic view on how easy it can be to transition back to whole foods. Whether you're struggling with mysterious health issues, concerned about your family's diet, or simply want to understand the science behind food processing, this episode offers eye-opening insights from one of the field's leading researchers.
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