Ultra-processed foods and the corporate capture of nutrition
1–10 of 345 posts
Re: Ultra-processed foods and the corporate capture of nutrition
#2I mentioned this before on HN but it still blows my mind how much weight I lost by simply not eating processed food. Thanks to COVID, I cook most of my meals now and I lost a considerable amount of weight even though I didn't cut my portions. I think the biggest problem is that processed food makes me crave food even though I'm not hungry and the stuff used is just so packed in calories (fructose syrup).
Re: Ultra-processed foods and the corporate capture of nutrition
#3Does anyone have information on the impact and credibility of the publication (BMJ)? I'm a complete layperson in nutritional science so even though this speaks to me as a genuinely important perspective when it comes the bias of nutritional science I'd like to know if this is going to have any influence in the future.
Additionally, how does this affect common meal replacements like soylent, huel, etc? Can we trust the nutritional science behind them if we presume the bias to be true as stated here?
Re: Ultra-processed foods and the corporate capture of nutrition
#4I mentioned this before on HN but it still blows my mind how much weight I lost by simply not eating processed food. Thanks to COVID, I cook most of my meals now and I lost a considerable amount of weight even though I didn't cut my portions. I think the biggest problem is that processed food makes me crave food even though I'm not hungry and the stuff used is just so packed in calories (fructose syrup).
And the best way to stop consuming highly processed foods is to write down your calories consumption.
No limits, no shame, no pressure - just write it down.
To me it was a revelation.
Re: Ultra-processed foods and the corporate capture of nutrition
#5I mentioned this before on HN but it still blows my mind how much weight I lost by simply not eating processed food. Thanks to COVID, I cook most of my meals now and I lost a considerable amount of weight even though I didn't cut my portions. I think the biggest problem is that processed food makes me crave food even though I'm not hungry and the stuff used is just so packed in calories (fructose syrup).
I'm curious, what's your cut off point for processed food? Just things that are ready to eat besides fruits and veggies? What about white flour and rice as opposed to whole grains?
Re: Ultra-processed foods and the corporate capture of nutrition
#6Does anyone have information on the impact and credibility of the publication (BMJ)? I'm a complete layperson in nutritional science so even though this speaks to me as a genuinely important perspective when it comes the bias of nutritional science I'd like to know if this is going to have any influence in the future. Additionally, how does this affect common meal replacements like soylent, huel, etc? Can we trust th…
One of the most prestigious general medical journals in the world.
Re: Ultra-processed foods and the corporate capture of nutrition
#7I mentioned this before on HN but it still blows my mind how much weight I lost by simply not eating processed food. Thanks to COVID, I cook most of my meals now and I lost a considerable amount of weight even though I didn't cut my portions. I think the biggest problem is that processed food makes me crave food even though I'm not hungry and the stuff used is just so packed in calories (fructose syrup).
I'm curious, what's your cut off point for processed food? Just things that are ready to eat besides fruits and veggies? What about white flour and rice as opposed to whole grains?
I'm not sure what approach syntaxing used, and "processed" is a fuzzy term, but bread and pasta have a lot more in common with twinkies and oreos than fruits and vegetables.
Re: Ultra-processed foods and the corporate capture of nutrition
#8I mentioned this before on HN but it still blows my mind how much weight I lost by simply not eating processed food. Thanks to COVID, I cook most of my meals now and I lost a considerable amount of weight even though I didn't cut my portions. I think the biggest problem is that processed food makes me crave food even though I'm not hungry and the stuff used is just so packed in calories (fructose syrup).
I'm curious, what's your cut off point for processed food? Just things that are ready to eat besides fruits and veggies? What about white flour and rice as opposed to whole grains?
For me personally:
if (foodItem.ingredientList.size()>9) {return false;} else if (foodItem.inventedYearsAgo()So I can eat a baguette prepared traditionally, and a few brands of prepared bread from the grocery store.
Re: Ultra-processed foods and the corporate capture of nutrition
#9I mentioned this before on HN but it still blows my mind how much weight I lost by simply not eating processed food. Thanks to COVID, I cook most of my meals now and I lost a considerable amount of weight even though I didn't cut my portions. I think the biggest problem is that processed food makes me crave food even though I'm not hungry and the stuff used is just so packed in calories (fructose syrup).
I'm curious, what's your cut off point for processed food? Just things that are ready to eat besides fruits and veggies? What about white flour and rice as opposed to whole grains?
Not the OP, but: to me the cut point was when I started writing the calories down.
After some time (a week?) you get a pretty good idea of what takes what. An apple is 100. "Boring foods" like boiled potatoes are circa 100 calories per 100 grams. "Fun foods" like chicken breast or ikea meatballs are 200 calories per 100 grams. Oil - 10 calories per ml.
And then you look at cheesy crackers and realize that something is wrong: no way 30 grams of human food should be 200 calories.
Re: Ultra-processed foods and the corporate capture of nutrition
#10Food journalists do an amazing job of understanding their industry, embracing the technical nature of their topic, and showing where conflicts of interest arise. It’s great to see science / medical journals also covering this topic.