Everybody tells you that UPF is bad and you should not eat too much or none at all. I’m on board. But in what timeline do I find the extra prep time to make every family meal and snack from scratch?
The science is telling us it’s bad. But we need affordable solutions at the societal level to give people who want to banish UPF a fighting chance.
Not to mention a lot of UPF is fortified with vitamins a lot of people would not get enough of otherwise.
(Obviously not all UPF is fortified, but every time I see someone cutting it from their diets they just replace it with something like chicken and rice, because, it can honestly be a hassle to find decent fresh produce)
My child and I both have strong food aversions and my wife is vegetarian, I do all the cooking and we eat very little “junk”. But there has been times I couldn’t even find all the ingredients to make salsa without taking a 40 mile one way trip to the “big city”.
I would love to make things like pasta and bread and all manners of cookies and muffins from scratch. I do these things when time permits (never pasta) but to do them all competes with chores, home improvements, showing up for my kid, etc.
I’m sorry. I’m not the most familiar with cooking especially for other people. When I wrote my previous comment I hadn’t read the definition of cat 4 yet. I’d assume it’s a tussle with how food with multiple ingredients (even salads with croutons) ending up in cat 4? I thought those kinds of things would be cat 3.
I don’t think the current definitions are particularly useful. I’m not an expert but I think there’s a marked difference between an emulsifier that interacts with your gut lining and a more benign additives.
IMO the food industry has been unable to agree on a more useful definition of UPF because of corporate interests.
Everybody tells you that UPF is bad and you should not eat too much or none at all. I’m on board. But in what timeline do I find the extra prep time to make every family meal and snack from scratch?
The science is telling us it’s bad. But we need affordable solutions at the societal level to give people who want to banish UPF a fighting chance.
Not to mention a lot of UPF is fortified with vitamins a lot of people would not get enough of otherwise.
(Obviously not all UPF is fortified, but every time I see someone cutting it from their diets they just replace it with something like chicken and rice, because, it can honestly be a hassle to find decent fresh produce)
My child and I both have strong food aversions and my wife is vegetarian, I do all the cooking and we eat very little “junk”. But there has been times I couldn’t even find all the ingredients to make salsa without taking a 40 mile one way trip to the “big city”.
What food do you give your family?
I would love to make things like pasta and bread and all manners of cookies and muffins from scratch. I do these things when time permits (never pasta) but to do them all competes with chores, home improvements, showing up for my kid, etc.
I’m sorry. I’m not the most familiar with cooking especially for other people. When I wrote my previous comment I hadn’t read the definition of cat 4 yet. I’d assume it’s a tussle with how food with multiple ingredients (even salads with croutons) ending up in cat 4? I thought those kinds of things would be cat 3.
I don’t think the current definitions are particularly useful. I’m not an expert but I think there’s a marked difference between an emulsifier that interacts with your gut lining and a more benign additives.
IMO the food industry has been unable to agree on a more useful definition of UPF because of corporate interests.
That’s the vibe I got too.
I am pretty sure they are ultra processed even when you make It yourself.
The definition seems pretty broad tbh