WISEcode’s Post

Are Food Labels lying to you? Learn more about this on the Ticker TV interview with host Mike Loder and expert dietitian and Be Fit Food founder and CEO, Kate Save;

Food labels actually lie to us....its no wonder why understanding nutrition and trying to achieve health-related goals is complicated. The information listed on food labels may be 'legally' correct, which means that they list ingredients in order of highest to lowest proportions, and they list the energy (calories/kilojoules) and macronutrients as per what a 'bomb calorimeter' might tell us, however, where we have gone wrong is that humans DO NOT process calories like a closed-lid machine. The Atwater method for calculating calories was developed in the 19th century and was refined further in 20th century but it is basically the sum of heats of combustion of carbs, proteins and fats in foods plus some factors for digestion which is then converted to total 'calories' present in foods. So not only will a humans digest food at different rates depending on what else they have eaten, they will also not digest a wholefoods, such as a handful of individual raw almonds the same way as the commercially ground variety, its actually up to 30% different. Now also consider our individual gut microbiome, hormone & acid levels which significantly impact our calorie absorption. I understand that individual variation can't be shown on labels, however wholefoods are inherently 'healthy' and it is WHAT we do to the food that is the problem. Our labels only show us what is in a food (or even that can be deceiving as manufacturers intentionally use other names for sugars, fats and salts so that the average person can't decipher them) and not how it has been processed. We should be declaring foods which are 'ultra processed' with a warning statement that they do not act like their wholefood counterparts. Claims on labels are also misleading when they state 'contains wholegrains' (only 51% needed), or 'multi-grain' (means it includes more than 1 grain), or 'no added sugar' (may be naturally high in sugar if dried or processed). The truth is that it's the quality of the ingredients and the degree of processing that matters, and if you are unclear about either of these, then you should buy the whole-foods and make meals yourself, or choose frozen ingredients in combination with fresh for convenience and cost. Frozen is more often better than fresh or canned as freezing naturally preserves the food, so no preservatives, added sugar/salt is needed to keep it so called ‘FRESH’. Some supermarket products are deemed as FRESH for 10-40+ days as they use a process called gas flushing to achieve this extended shelf life. Its common practice to keep meats pink by flushing with them with carbon monoxide, or to stop pathogens growing in chilled ready-made meals by flushing them with carbon dioxide, oxygen and nitrogen.  Be Fit Food we prefer frozen as it locks in the freshness from the moment it was made with nothing added. Watch my Ticker interview with Mike Loder today below or on the Ticker APP; https://lnkd.in/g8Uf3_NK

Foods that are rarely advertised - vegetables. 🥕 🥔 🌽 When it comes to food advertising, we don't have a fair or balanced environment or food system. By supporting the idea of @Josey Crane Burrows, I want to change that! 🌏 Works with nature, not against. 🌏 Ensures access to affordable and nourishing good food for all. 🌏 Better supports and pays farmers a fair price - they're, after all, the ones who tend to the land and produce the foods which help to keep us all well. 🌏 Knows the value of good food on health and never ever forgets. The benefits of carrots 🥕 Loaded with vitamin A and beta-carotene, carrots can reduce the risk of diabetes. They can strengthen your bones. Carrots contain calcium and vitamin K, which are important for bone health. -----------------------------------  Hi, I'm Emilie! I help women and children to discover the transformative power of a plant-based diet, and regain optimal health and energy.  🌱 I cover the basics of nutrition and the impact on our health. Follow me if this resonates with you.  ❌ Repost to help more people avoid ultra processed foods.  📩 Book your first free call by sending me a message or via my website.

The Food Systems Dashboard gives a complete view of food systems by bringing together data from multiple sources. It's now possible to compare drivers, components, and outcomes of food systems across countries and regions, gain insights into challenges, and identify actions to improve nutrition, health, and environmental outcomes.

The Hidden Dangers of Ultra-Processed Foods: A Week of Discovery We found an eye-opening article by Cecilia Nowell titled, "I went a week without ultra-processed foods. Here’s what I learned," which explores the profound impact of cutting out ultra-processed foods on health and well-being. Cecilia shares her journey and the challenges she faced in finding truly natural food options in today's convenience-driven world. One key takeaway is the realization of how prevalent ultra-processed foods are in our daily lives and their potential long-term health risks, such as increased cancer rates among young adults. This article is a must-read for anyone interested in making healthier food choices and understanding the complexities of our modern food system. At Parohe Island Retreat, we resonate deeply with these findings. We are committed to providing a sanctuary where natural, whole foods are a central part of the experience. Our eco-lux cabins and serene natural surroundings offer the perfect escape to reconnect with a healthier, more mindful way of living. https://lnkd.in/giBvxjWH

Check out the latest Unbiased Science newsletter on the topic of processed (and ultra-processed foods). In it, Drs. Jess Steier, Cara Harbstreet, MS RD LD, Michelle Bridenbaker, and Dr. Sarah Ballantyne break down the latest (and emerging) research on this topic. Sneak peek: Research on processed and ultra-processed foods is continuously ongoing. Current evidence is largely based on observational studies and self-reported data that are prone to bias and likely do not properly control for confounding variables (i.e. an unmeasured variable(s) that influences both the supposed cause and effect). The reality is that this is a nuanced discussion as it’s important to understand what foods are considered UPFs, why many people are over-consuming UPFs, to balance the reality of personal/family finances, and to ensure we do not further fuel disordered eating. Unfortunately, many studies are being taken out of context and picked up by major media outlets to spread fear, guilt, and shame. Processed foods are not inherently harmful, but there are important considerations including hyperpalatability (they are delicious to eat), the ease for which overeating can occur with UPFs, the caloric density of UPFs, the reduced calorie thermic effort* to digest UPFs (processed food is easier to digest than whole food calorically), and the proportion of UPFs in our diet overall. Read more here: https://lnkd.in/dRq-_V7K

Whilst we have a keen eye on working together to change the #foodsystem for the better in the UK, bringing clear and actionable #insights to bear is fundamental to supporting this #change With many people now more aware of and concerned by #upf it’s important to continue greater understanding of how we #disrupt, and help create the transformation that will deliver better #food and #drink options for everyone. Research by Mintel has found that 70 per cent of UK adults try to avoid #ultraprocessedfoods so getting a clear roadmap of identifying and reducing our reliance on them is key, helping #shoppers and #consumers make good choices for a #healthier diet. Chris van Tulleken, author of the book Ultra-Processed People, talked at a recent House of Lords committee hearing about the existing #legislation around #hfss or high fat salt and sugar foods being a way to encompass many such products - time to revisit this notion to see what comes next. David Matthews FIET Georgina Driver Jason Loomes Tony Britton Sanjay Sighat Jackie Phillips

Very interesting article about the impact of ultra-processed foods, with some great charts. In the US (likely the only place where this kind of data is available), the food and soft drinks industry spends nearly twice as much on lobbying than the tobacco and alcohol industries combined, led by processed food and sugar producers. Players in the space are probably right when they claim that they are one of the most transparent industries out there (in many markets, they do list all ingredients they use). But that does not change the overwhelming scientific evidence about the nutritional and health impact of ultra-processed food -which they prefer not to talk about. With obesity rates across the world spiralling, you do not need a lot of data to understand that we have a massive dietary problem. Yet, it is hard to resist the great profits to be made from exploiting our food systems. Do you want to learn about this topic more broadly? Follow Carlos Augusto Monteiro from the University of São Paulo, read Ultra-Processed People from Chris van Tulleken, Gut from Giulia Enders or watch the Netflix documentary Hack your Health which features University College Cork Professor John Cryan - with whom I was lucky to have dinner yesterday. #sustainability #food

Framing nutrtion in terms of what causes satiety in addition to nutritional value is a unique and much needed perspective for us to truly address rising rates of obesity and diabetes. Looking forward to reviewing this presentation

🚨 Are You Unwittingly Addicted to Your Food? 🚨 In today’s fast-paced world, our meals are more than just sustenance; they are scientifically engineered to captivate our taste buds and, as Luke Belmar starkly points out, potentially turn us into unwitting addicts. “The leading food companies have mastered the art of chemical alteration to tap directly into our brain’s reward system,” Belmar warns. This engineering is not just about taste—it’s about creating a high dopamine response that keeps consumers coming back for more. What’s Happening? Large food corporations often modify foods to enhance flavors and textures that trigger an almost addictive response in the brain. This manipulation aims to maximize the pleasure received from eating, often at the expense of nutritional value. As Belmar puts it, “It’s a business model that profits from creating dependency.” The Consequences This practice can lead to health issues such as obesity, diabetes, and heart disease. It also creates a cycle where the more processed food we consume, the more we crave it, sidelining healthier food choices and natural appetite controls. Breaking the Cycle 👉 Awareness is the First Step: Recognize the foods that are chemically engineered to be addictive. 👉 Choose Whole Foods: Incorporate more unprocessed foods into your diet. 👉 Read Labels: Become familiar with ingredients and nutritional information. 👉 Support Ethical Companies: Choose products from companies that prioritize health and transparency. From my personal experience, steering clear of processed foods has significantly reduced my brain fog and eating nutrient-dense foods has maximized my energy levels. I encourage you to share your own experiences in the comments below—have you noticed a change in your health or energy by switching from ultra-processed foods to whole ones? Let’s learn from each other and inspire more people to make this beneficial shift! Together, we can reclaim our health from the hands of profit-driven food giants. Join the movement for a healthier future! 🌿💪