In last week’s episode, we learned how ultra-processed foods hijack our brains, leaving us with addictive food cravings that don’t always serve us. How can we cut down on our consumption of ultra-processed foods without being overly hard on ourselves or too restrictive? In this two-part series, Barry Smith, PhD, sensory expert, founding director of the Center for the Study of Senses, and a scientist that has worked with food companies and learned how they hijack our food cravings, returned to speak with us about what we should really be looking for on ingredient labels to make better choices and tips for hijacking our brains back to help us reduce our cravings of ultra-processed foods, through strategies like slowing down with mindful eating and bringing back communal meal times.