So, what are ultra-processed foods? They are foods that have undergone industrial processing that we can’t in our kitchen or most restaurants. Think of pre-packaged snacks, heavily processed meats, sugary drinks, and foods containing many additives, preservatives, and artificial flavors.
The problem with ultra-processed foods is that they are stripped of protein and fiber, making them calorically available. They are also typically high in salt, sugar, and fat, added back in to compensate for the lack of flavor. This means our bodies use very little energy to get the calories from these foods. As a result, many people consume too many calories from ultra-processed foods, leading to weight gain and other health problems like high blood pressure, type 2 diabetes, and heart disease.
However, itit’smportant to note that not all processed foods are bad for us. Cooking and fermentation are also processes that can make healthy and nutritious foods like yogurt, kimchi, and whole-grain bread. So, when it comes to food, it’s not about whether it’s processed or not, but rather what kind of processing went into it and whether it’s a healthy choice overall.
That being said, itit’smportant to limit our intake of ultra-processed foods as much as possible. One way to do this is to choose whole, unprocessed foods as the basis of our diet. These include fresh fruits and vegetables, whole grains, nuts, seeds, and lean proteins like fish, chicken, and tofu. Focusing on these nutritious foods ensures that we get the protein and fiber our bodies need to function correctly while keeping our calorie intake in check.
Another way to reduce our intake of ultra-processed foods is to read food labels carefully and avoid products that contain added sugars, artificial flavors, and other additives. Try to choose products with fewer ingredients that you recognize as real food. Foods that come naturally, like apples, carrots, and chicken breasts, don’t need a long list of ingredients to be healthy and delicious.
In conclusion, ultra-processed foods significantly contribute to the obesity epidemic and other health problems in the Western world. We can improve our overall health and well-being by choosing whole, unprocessed foods and limiting our intake of ultra-processed foods. It’s not about demonizing processed foods altogether but about making informed choices that support our health and vitality.
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Summary of Transcript:
The video discusses ultra-processed foods and their adverse effects on nutrition. Ultra-processed foods are industrially processed foods stripped of protein, fiber, and flavor, often containing high salt, sugar, and fat levels. The video also emphasizes calories, emphasizing that we eat food, not calories. The concept of matter being transformed and LaLavoisier’snderstanding of it is also briefly discussed.
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Summary of Description:
Calorie counting is a multi-billion dollar industry for weight loss, nutrition labeling, and food packaging in most countries, but how accurate are calorie counts? Giles Yeo, a geneticist with over 20 years of experience studying obesity and the brain control of food intake, discusses the inaccuracies of calorie measurement, our lack of understanding about food composition, the impact of individual differences, and other determinants of weight control. His podcast series, “D” Giles Yeo Chews the Fat,” “explores these topics in more detail and emphasizes the importance of diversifying your diet and loving your food.
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Source Description
Do you calorie count? YoYou’reot alone. It’s a multi-billion-dollar industry for weight loss, nutrition labeling, and mandated food packaging in most countries. Calorie counts are hard to miss. But how accurate are they?
Giles Yeo is a geneticist with over 20 yeyears’xperience dedicated to researching obesity and the brain control of food intake. He obtained his Ph.D. from the University of Cambridge and assisted the pioneering research that uncovered critical pathways in how the brain controls food intake. His current research focuses on understanding how these pathways differ from person to person and the influence of genetics on our relationship with food and eating habits. Giles also moonlights as a science presenter for the BBC, and you will no doubt recognize him from a string of programs.
We talk about:
The Inaccuracies of calorie measurement
Our lack of understanding of the composition of food
The impact of individual differences
Other determinants of weight control
How we got to the calorie calculations
How we expend energy – through BMR (basal metabolic rate), physical activity, and dietary thermogenesis
As well as why protein is more satiating
His fantastic 8-part podcast series Giles Yeo Chews the Fat’s also available to listen to online, featuring myself, the Van Tullekens, and Adam Rutherford.
Find show notes and sign up for the Eat, read, listen to the newsletter at www.thedoctorskitchen.com
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CHAPTERS:
Timecodes:
00:00 – Introduction & Winning The NFL!?
08:50 – The Birth Of The Calorie
26:10 – How We Expend Energy
35:17 – Why Calories DONT COUNT
45:38 – Diversify Your Diet!
54:38 – Love Your Food!
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FOR MORE INFORMATION FROM Dr. Giles Yeo:
Twitter – @GilesYeo
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