A new analysis has found that the harmful effects often attributed to ultra-processed foods may not arise from the processing itself, but from characteristics such as high calorie density, low fibre content, soft texture, and excessive fat or salt. In other words, it may not be the factory that is making us fat—it may be the recipe
A new analysis has found that the harmful effects often attributed to ultra-processed foods may not arise from the processing itself, but from characteristics such as high calorie density, low fibre content, soft texture, and excessive fat or salt. In other words, it may not be the factory that is making us fat—it may be the recipe
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A new analysis has found that the harmful effects often attributed to ultra-processed foods may not arise from the processing itself, but from characteristics such as high calorie density, low fibre content, soft texture, and excessive fat or salt. In other words, it may not be the factory that is making us fat—it may be the recipe
