El Comercio Perú
A sus 89 años sigue deslumbrando al mundo por su extraordinario físico: así se …
La reconocida nutricionista Marion Nestle reveló cuáles son los alimentos que incluye en su dieta y que le han permitido mantener un buen estado de s…
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Decoding Your Diet: When "Healthy" Foods Are Secretly Ultra-Processed
Experts Uncover Hidden Processing in Everyday Groceries on The New Yorker Radio Hour. New York, NY – A recent episode of The New Yorker Radio Hour podcast featured a revealing discussion between physician Dhruv Khullar and renowned nutrition researcher Marion Nestle, delving into the pervasive world of ultra-processed foods. The segment aimed to demystify common grocery store items, with Khullar presenting products for Nestle's expert analysis. During the interview, Khullar presented a loaf of 100% whole-wheat bread, initially assuming its healthfulness. However, Nestle quickly pointed out the nuances. "Whole-wheat bread is in the what I call the conditionally ultra-processed category," Nestle explained, clarifying that while whole wheat is good, many commercial breads contain additives. She meticulously listed ingredients like wheat gluten, sugar, vegetable oil, salt, preservatives such as calcium propionate and sorbic acid, datum, natural flavors, monoglycerides, monocalcium phosphate, soy lecithin, citric acid, and vinegar. Khullar reacted with surprise, remarking, "That sounds extremely ultra-processed. Why would they do that?" Nestle attributed these additions to consumer preferences and product longevity: "People like soft bread. So that's what the datum and these other things in there are doing. It won't get moldy." The discussion continued with vanilla yogurt. Nestle noted the presence of cultured grade-A nonfat milk and water, but then highlighted "modified food starch," "allulose" (an indigestible sweetener), "kosher gelatin," "corn starch," and "citric acid." She expressed concern, stating, "This thing has three artificial sweeteners in it. What you want in yogurt is you want all those friendly bacteria to make your microbiome happy. I'm not sure the friendly bacteria like all this stuff." The conversation underscored the critical need for consumers to scrutinize ingredient labels to truly understand what they are consuming, moving beyond front-of-package marketing claims.
