Ultra-Processed Food and Nutrition Policy: What We're Getting Wrong | Dr. David Ludwig | The Metabolic Link Ep. 85

4 snips

Jan 13, 2026

Dr. David Ludwig, a Harvard endocrinologist and obesity researcher, dives into the issues surrounding ultra-processed foods and nutrition policy. He critiques the NOVA classification system, arguing it lumps together inappropriate food categories. Ludwig discusses why some beliefs about ultra-processed foods may be flawed, and he emphasizes the importance of distinguishing between nutrients. He also proposes targeted policies, such as excluding sugary drinks from assistance programs, and critiques the most overrated 'healthy' supermarket foods.

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INSIGHT

NOVA's Category Is Too Broad

The NOVA 'ultra-processed' category is imprecise and groups very different foods together.
David Ludwig warns this imprecision can mislead policy and research and produce harmful trade-offs.

INSIGHT

Processing Effects Depend On Nutrient Type

Mechanical processing affects carbohydrates, fats, and proteins differently and matters for metabolism.
Ludwig: processing of carbohydrates speeds digestion and raises blood sugar and insulin, while fats and proteins are less harmful when processed.

INSIGHT

Not All Additives Are Equal

Chemical additives vary widely in harm and must be evaluated individually.
Ludwig calls for stricter regulation of GRAS approvals and a hierarchy distinguishing harmful from benign additives.

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The term “ultra-processed food” appeared nearly 100 times in the White House’s Make America Healthy Again report. But questions remain about whether the concept is precise enough to guide effective policy.

Dr. David Ludwig—Harvard endocrinologist, obesity researcher, and author of Always Hungry—joins Dr. Dominic D'Agostino to dismantle the ultra-processed food framework from the inside out. Ludwig reveals why the NOVA classification system lumps protein bars with soda, why the FDA admitted they can't define what they're trying to regulate, and why the famous studies showing ultra-processed foods cause overeating may be fundamentally flawed.

This conversation cuts through the noise to identify what actually matters: the mechanistic difference between processing carbohydrates, fats, and proteins—and why that distinction should reshape nutrition policy.

Questions answered in this episode:

Can ultra-processed foods be "fixed" through reformulation?
What's the most overrated "healthy" food in supermarkets?
Should omega-3 levels be part of standard blood work?
Are GLP-1 drugs a metabolic reset or a lifelong crutch?
If you could pass one food policy law, what would it be?
Why did the low-fat diet era make obesity worse?

Dr. Ludwig argues that "ultra-processed food" is a compelling marketing term without mechanistic grounding—and that precise, actionable targets like highly processed carbohydrates and demonstrably harmful additives would do far more to improve public health.

Where to find more of Dr. Ludwig's work online:

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