I'm a podcaster and journalist Emma Gonna Wardner, although you can call me Emma Gunn's and in these podcast conversations, I want to get to the bottom of those

topics that can feel confusing and bamboozing and you simply cannot have failed to

notice that one of the big topics in health right now is ultra processed food and not just that but if you read every

click bait headline how your food choices especially if you lean on anything that

might be labeled convenience could be doing you some real harm. So what's the truth? In this episode

registered nutritionist Rob Hobson is going to help us navigate what all of

this means so we don't feel worried the next time we're in the supermarket.

Because we just don't know what the real situation is, what the real landscape looks like in terms of disease?

Like you said, at what point does it become particularly harmful you know with that you

PF research there seems to be an incremental risk of disease that goes with how much

you eat but we still don't we still don't really know.

So the ultra processed foods are, you could generally think of the

foods that contain five or more ingredients, generally long ingredient lists.

They're foods that you couldn't recreate in your kitchen because they

contain ingredients that are maybe synthesized in a lab or ingredients you just don't

recognize, you know the the emulsifiers, the preservatives, the thickeners,

the bulking agents, all that kind of stuff.

You feel good when you know that you're doing not the right thing, but when you're doing things

moving in the right direction, you know, when you are starting to cook a few meals

some scratch, you know, it doesn't feel great when you're eating foods that are high in salt,

high in sugar, you start develop a taste for those foods and then it becomes and you know not a need for those

foods that sounds bit dramatic but you start to want more of those food.

...