Since deciding to cut down on ultra-processed foods a year ago, nutritionist Rob Hobson has developed a more 'realistic' view of how they fit into a healthy diet, he told Business Insider. UPFs have made headlines this year as public awareness grew of the potential health risks of eating too many.
Hobson, who still limits his intake, shared three changes he's made. 'I eat less ultra-processed food, but in a way that still makes it easy and convenient to eat. So there's certain foods now that I don't worry too much about, the healthier UPFs,' he said.
Cooking from scratch three times a day simply became too time-consuming, Hobson said. So now he uses some 'healthier' UPFs in his cooking to 'make life easier.' Previously Hobson would have been strict about only making a pasta sauce from canned tomatoes and fresh produce, but now if he's strapped for time or energy, he's happy to pick up a pre-made sauce.
However, he still checks labels and looks for the items with the fewest ingredients. 'I still believe the first port of call is cooking everything from scratch,' he said.
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