The Real Problem with Ultra-Processed Foods: It’s Not the Dye
Dr. Anne talks about UPFs, their impact on your health, and what wellness culture gets right and wrong about processed foods.
What do a tub of protein powder, a bag of salt and vinegar chips, and a can of chickpeas have in common? They’re all processed foods. If you listen to the extreme corners of wellness TikTok, processed foods are “toxic” and you should feel terribly guilty about eating them (and feeding them to your family!). But is that actually true?
In this solo episode of Phase to Phase, Dr. Anne Hussain tackles the ultimate health buzzword: Ultra-Processed Foods (UPFs). She goes over what actually makes a food processed or ultra-processed using the NOVA Classification System, she takes you through the science and impact of UPFs on your health, breaks down the massive difference between a flash-frozen vegetable and a hyper-palatable cookie, and why panicking over a drop of artificial dye while ignoring the systemic impact of cheap palm oil completely misses the forest for the trees (pun intended!).
This episode will take you through why craving chips isn't a failure of your willpower, how to navigate our current food environment, and how to build flexible and resilient nutrition strategies when life is busy and shelf-stable snacks are everywhere.
Key Takeaways
Are all processed and ultra-processed foods bad? Lumping all packaged and processed foods together as “unhealthy” or “toxic” is a mistake. Protein powder, canned beans, and fruit yoghurt are technically processed, but offer nutritional value and much-needed convenience for our busy lives. We do want to minimize or avoid the sugar- and salt-ladened, hyperpalatable, low-on-nutrition UPFs because they tend to replace nutrient-dense foods, but not all UPFs are made equal.
Do I need to avoid all UPFs? A small amount of candy or artificial dye on occasion isn’t going to make a huge difference in your health (unless you’re allergic to it!). The real culprits driving chronic disease are a lack of fibre, excess sugar and salt, and cheap, environmentally destructive refined oils like palm oil that are contributing to deforestation. So, definitely minimize and avoid UPFs when possible, but focus more on adding nutrient-dense whole and minimally-processed foods as much as possible.
What is the NOVA Food Classification System and what is a processed food anyway? Researchers categorize food by the purpose of its processing. Group 1 includes whole foods (like frozen berries, fresh spinach, oats, etc.), while Group 4 includes UPFs that are industrial formulations designed to be hyper-palatable and/or convenient, replacing other food groups (like candies, chips, and hot dogs, but also protein powder and fruit yoghurt).
Why are ultraprocessed foods everywhere and often cheaper than fresh produce? UPFs are scientifically designed in labs with the perfect ratio of sugar, fat, salt, and carbs to make you want them more. Craving them isn't a moral failure; it's a multi-billion dollar success of the global food industry that lobbies for corporate profits at the expense of the health of average people and our planet.
What should I focus on in my own nutrition? We need a sprinkling of flexibility to create room for enjoyment, tradition, nostalgia, and convenience, so you don’t need to fear the occasional UPFs (frequency and quantity matters!). Our bodies are quite resilient, especially if we lay down some solid nutritional foundations. So, focus on balanced meals that have carbs (including fibre), protein, healthy fats and offer vitamins, minerals, and antioxidants.
Heart & Stroke Foundation on UPFs
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