KQED's Forum You’re Probably Eating More Ultra-Processed Foods Than You Think
Jan 15, 2025
Alice Callahan, a nutrition reporter for The New York Times, joins psychiatrist and nutritionist Uma Naidoo, who authored "This Is Your Brain on Food," and Laurel Bristow, a public health expert. They delve into the prevalence of ultra-processed foods, revealing how over half of American calories come from these often misleadingly marketed items. The trio discusses their impact on health, particularly the gut microbiome and mental well-being, while sharing tips on identifying these foods and making healthier choices to combat diet-related issues.
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Defining Ultra-Processed Foods
- Ultra-processed foods (UPFs) contain industrial ingredients not typically found in home kitchens.
- Examples include guar gum, modified cornstarch, protein isolates, and non-sugar sweeteners.
Categorizing UPFs
- Even seemingly wholesome foods can be classified as UPFs if they contain just one industrial additive.
- This broad definition includes a wide range of products, from Twinkies to whole-grain bread with emulsifiers.
The Role of Subsidies
- Government subsidies for large-scale farming contribute to the rise of UPFs in the American diet.
- These subsidies make ingredients cheaper for food companies to mass-produce shelf-stable, often less nutritious foods.
