For many Gen X-ers like me, ultraprocessed foods (UPFs) have been a staple since childhood. But are they really that delicious? Researchers say some UPF ingredients can activate the brain’s reward centers in ways similar to addictive substances.
Professor Ashley Gearhardt suggests that as we consume more UPFs, we crave them even more. Flavor scientist Arielle Johnson adds that most UPFs aren’t designed to be eaten mindfully and tend to lack distinct aromas compared to whole foods.
To challenge your perception of UPFs, try pairing a processed snack with its unprocessed counterpart. Examine the product’s appearance, texture, and aroma. Pay attention to how it sounds when you eat it.
Dr. Johnson notes that the smell is the biggest contributor to a food’s flavor, but industrially processing ingredients can alter this. Comparing UPFs to whole foods can help you identify what’s lacking in flavor. For example, Dannon Light + Fit raspberry yogurt was found to taste sweet with a faint fruit flavor compared to plain yogurt with raspberry jam.
By making these comparisons, you may become more aware of the differences between UPFs and whole foods. This challenge encourages you to pause and consider alternatives before reaching for processed snacks.
Source: https://www.nytimes.com/2025/01/06/well/eat/ultraprocessed-foods-cravings.html