Ultra-processed foods aren't just chips and soda. On this episode, Abbie and I dig into what UPFs actually are, why the science around them is worth paying attention to, and how to shift your eating without losing your mind or reading every label at the grocery store.
To kick us off, Abbie walks us through the categories researchers use to define how processed a food really is, before we cover some of the startling results from studies on ultra-processed foods. We also share some practical tips on how to limit your intake of UPFs, including a "green, yellow, red" traffic light system. By the way, that's "amber," not "yellow," in the UK.
Then comes pantry confession time: with three teenagers at home, I'll freely admit our pantry is a "red light district." For fun, we each picked one UPF we're keeping without judgment, one we're committing to swap for a healthier option, and one we're still figuring out.
Plus, on The Warm Up: a ridiculous article from Runner's World that looks at what Apple wearable data tells us about increasing VO2 max. Hint: it's a lot of work for minimal returns.
