A year ago, nutritionist Rob Hobson tried to cut ultra-processed foods (UPFs) from his diet entirely, adopting a “vigilante” approach to cooking from scratch. However, after realizing the impracticality of this method, he has reevaluated his stance on UPFs and now incorporates them into his diet in moderation.
Studies have linked high intake of UPFs to 32 illnesses, including type two diabetes, cancer, depression, and cardiovascular disease. These foods are often highly marketed, shelf-stable, and hyper-palatable, making them easy to overeat.
Hobson now makes room for “healthier” UPFs in his diet, using pre-made sauces and packaged wholemeal bread when time or energy is limited. He prioritizes buying the fewest ingredient-laden options available.
Interestingly, not all UPFs are created equal. Some, like baked beans and packed wholemeal bread, have nutritional value despite containing additives. Hobson includes these foods in his diet if he doesn’t have time to cook from scratch or craves them.
To make mealtime easier, Hobson has discovered the power of “plate stacking.” By combining different foods on a plate without following a recipe, he can eat unprocessed meals with minimal cooking required. This approach has become his go-to strategy when he’s short on time.
Source: https://www.businessinsider.com/nutritionist-cut-upfs-shares-3-lessons-after-year-2024-12