21 - Are Ultra-Processed Foods Hurting Your Health? Science, Strategies & Solutions (Part 1 in a series)
Ultra-processed foods (UPFs) are everywhere—and the conversation around them is louder than ever. But what do we really need to know? Are all UPFs bad? How do they impact our health, and how can we make smarter choices without feeling restricted?
In this episode of 1,000 Waking Minutes, Dr. Wendy Bazilian unpacks the science behind ultra-processed foods and their effects on biological aging, chronic disease risk, mental health, and more. Learn how to cut through the noise and apply a simple yet powerful framework to make more informed choices: RID, RESTOCK, REORGANIZE.
If you’ve ever wondered where your favorite foods fit into the UPF conversation or felt overwhelmed by conflicting messages, this episode is your guide to clarity.
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Thank you for tuning in to 1,000 Waking Minutes and being part of this journey—together. A huge thank you to our amazing collaborators including our production and marketing teams, and Gabriela Escalante in particular. To the ultra-talented Beza for my theme music, my lifelong friend and artist Pearl Preis Photography and Design, to Danielle Ballantyne, Jen Nguyen, Joanna Powell, and of course, my family and everyone working tirelessly behind the scenes.
HEALTH DISCLAIMER:
The information shared in this podcast is for educational purposes only and should not be considered individual medical or health advice. Always consult with your trusted healthcare provider before making any changes to your diet, exercise, or medical treatment.
REFERENCES:
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Full paper: https://pmc.ncbi.nlm.nih.gov/articles/PMC11174918/
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Full paper: https://www.sciencedirect.com/science/article/pii/S1551714424000016
Chen, X., et al. (2020). Consumption of ultra-processed foods and health outcomes: A systematic review of epidemiological studies. Nutrition Journal, 19(1), 86. https://doi.org/10.1186/s12937-020-00644-1
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Galdino-Silva, T., et al. (2024). A meal with ultra-processed foods leads to a faster rate of intake and to a lesser decrease in capacity to eat compared to a similar, matched meal without ultra-processed foods. Nutrients, 16(24), 4398. https://doi.org/10.3390/nu16244398
Full paper: https://www.mdpi.com/2072-6643/16/24/4398
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