The science behind food that isn’t food, why you love it and why you should not fear it all | Prof Tim Spector & Prof Sarah Berry
ZOE Science & Nutrition

The science behind food that isn’t food, why you love it and why you should not fear it all | Prof Tim Spector & Prof Sarah Berry

B2Upper-intermediateSeptember 10, 20261 hr 13 min

Are some of your "healthy" foods actually high-risk ultra-processed foods? For decades, nutrition advice seemed relatively straightforward. Eat less sugar. Less salt. Less saturated fat. Then it all fell apart. In today’s episode, we examine the research that has forced us to rethink what makes food harmful in the first place. Two of the world’s leading nutrition scientists, Professor Tim Spector and Professor Sarah Berry, tell their own story of why they’ve changed their minds about it. We explore why sugar, salt and fat aren’t the whole story, explain why ultra...

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Welcome to Zuri, Science and Nutrition, where world-leading scientists explain how their research can improve your health. For decades, nutrition health advice seemed relatively straightforward. Eat less sugar, less salt, less saturated fat.

0:22

The advice was simple. If you were putting on weight and feeling unhealthy, the problem was your willpower, not the advice. it all fell apart. Over the last five years, a series of groundbreaking studies has shaken the foundations of nutrition science. Research from some of the world's leading institutions

0:41

has forced scientists to rethink what makes food harmful in the first place. And at the center of that scientific revolution is a controversial new idea, ultra-processed foods. The property of the food that does not show up in the macronutrients on the label. What's remarkable is that many of the leading researchers weren't always convinced that

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