How to spot (and avoid) ultra-processed foods
Ultra-processed foods are designed to be tasty and absorb easily \u2014 but they\u2019re not good for us. Today on \u201cPost Reports,\u201d a food columnist explains how ultra-processed food is actually made and gives tips for simple, healthier swaps.
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Chips, peanut butter, bread \u2014 these are just a few of the foods in your kitchen that could be ultra-processed, and they make up over half of the average American\u2019s diet. But because of the way they are manufactured, studies have shown that people who eat more ultra-processed food tend to consume more calories. This can lead to increased risk of diseases like diabetes, cancer and heart disease.
Anahad O\u2019Connor is a health columnist who writes about food and eating for The Post\u2019s Well + Being section. Recently he\u2019s been looking into how ultra-processed foods are made and easy ways to switch them out for minimally processed alternatives.
\u201cThis is not a black-and-white issue. You don't have to stop eating all ultra-processed foods. I write about ultra-processed foods and I consume some ultra-processed foods. I just am cognizant about which ones I'm choosing to consume.\u201d
Today\u2019s show was produced by Sabby Robinson. It was mixed by Sean Carter. It was edited by Lucy Perkins.
Take a listen to our previous reporting on how ultra-processed foods ended up on school lunch trays here.
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