Alice Callahan, a nutrition and health reporter for The New York Times and expert on ultra-processed foods, dives into the startling rise of these foods in American diets. She discusses how ultra-processed foods now account for about 70% of what we consume and the historic shifts that made them so prevalent. Callahan highlights the alarming links between these foods and chronic health conditions, urging a reevaluation of dietary choices. The conversation also touches on societal perceptions and the need for better food policies to combat obesity.

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.