A week without ultraprocessed foods
Kelly Grant and her family conducted a week-long experiment eating only non-ultraprocessed foods. The experiment aimed to explore the challenges of avoiding ultraprocessed foods, which are often convenient but unhealthy. Grant shares insights from their experience and discusses the reasons consumers gravitate towards these types of foods.
- ▪Kelly Grant and her family spent seven days eating only non-ultraprocessed foods.
- ▪Ultraprocessed foods are known for being unhealthy despite their convenience.
- ▪The experiment aimed to explore the challenges of avoiding ultraprocessed foods.
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Open this photo in gallery:Health reporter Kelly Grant shops for non-ultraprocessed foods. Grant and her family spent seven days eating only non-ultraprocessed foods based on the NOVA classification system.Melissa Tait/The Globe and MailShareSave for laterPlease log in to bookmark this story.Log InCreate Free AccountListen to this episode by clicking above or subscribe to The Decibel on your favourite podcast app or platform: Apple Podcasts, Spotify, Amazon Music, iHeartRadio, Pocket Casts and YouTube.Finding the time to cook can be a challenge. The solution for many Canadians looks like using convenient pre-prepared foods. Ultraprocessed foods (UPFs) are branded, commercial foods made from cheap ingredients and contain little to no whole foods.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at The Globe and Mail.
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