theguardian.com/food/2023/s...
Thought I’d share this useful article with the important info condensed for easy reading. I can’t be bothered to read the book as I don’t eat UPFs so it doesn’t feel a fruitful use of time.
After reading the article I’ve decided to keep spirits for very special occasions and stick with wine for a weekend tipple instead.
Thanks for sharing, P-Y, this is a great follow-on from BridgeGirl 's posts on UPF's.
Thanks for putting this up. I was already aware of UPF and I cook from scratch most of the time. This article as you say is a quick condensed read. Its difficult to avoid UPF 100% of the time though. I'm not sure why spirits are UPF. I thought they were just processed. I'm going to look into that more. I do like a gin 😀 now and again and because I'm doing weight loss I have a low calorie tonic which I already know is not good. As an alternative to wine I drink kombucha and sometimes I make it myself which of course is the best thing but my own make comes out very strong so can only be taken in small quantities unless I dilute it. I'm off now to look at the Open Foods App. Thanks again
One thing the article doesn't say is that modern bread is almost an UPF, the grain is a highly geneticaly different from the grain grown in pre biblical times and these days is ground to a very fine flour and has almost all the protein sived out. The result being flour which is little more than starch, gluten and a few artificial additives. Starch is just a long string of sugar molecules and its metabolisation starts in the mouth with saliva so that by the time is has reached the gut eating modern bread is practically like eating sugar.
Great article. That put me off vodka for this week's dinner party! 🤣😂 but the olive oil and tinned toms surprised me too. Was working on if the ingredients list is a small number it is ok. Hope you are well x
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