If you try your hardest to avoid “ultra processed foods”….

[ReeseWitherfork]

There’s an article on the BBC website about “ultra processed foods” and it’s got me wondering if I can make some easy swaps on things. I am sure there are some people out there who’ve explored this before. I cook from scratch, eat a lot of fresh fruit and vegetables, but I’m wondering if I need to start looking at things like a bread maker (we’re a fan of a sandwiches my house!)…

https://www.bbc.co.uk/news/health-65754290

Has anyone found a squash/ cordial without artificial sweetners? I'm OK with water but the teens are outraged when I suggested just milk or water!

Is Rocks cordial suitable? States is natural etc. We buy it, you do have to shake it and I store in fridge.
I drink with sparkling water, it’s lovely.

I haven't heard of rocks thanks. I'm wondering is a sugar squash less ultra processed than one with stevia etc?

Good luck, mine don’t like water! Unless is bottled. Don’t like milk unless in tea or coffee. But I’m hoping it’s better than Diet Coke or Fanta/Tango etc.
I’m waiting for the book to arrive.

It's actually really easy to make cordial, perfect time now for elderflower, blackcurrants in a couple of weeks. You just need fruit, sugar, lemons and citric acid, you can get that from any chemist.

Do we need citric acid when we have lemon juice? Aren’t they the same?

Afaik, Belvoir cordials are made with fruit juices, sugar, citric acid and maybe lemon juice:

https://www.belvoirfarm.co.uk/#:~:text=There%20are%20no%20artificial%20preservatives,That's%20our%20promise.

Iirc, you can get them from Waitrose (I don’t go there very often)

I am doing this for refreshing drink in the heat:
-I fill a 2 litre, clear jug with tap water
-I put in loose leaf hibiscus tea
-I put in a mint tea bag (fresh mint would even better)
-I put in a cinnamon tea bag (cinnamon stick would better)
-I put this in the sun outside to gently brew
-After a few hours I bring this inside, strain, add the juice of three fresh limes and sweeten to taste (sugar or honey)

It has health benefits and a lot less sugar than orange juice for example.

I make a fruit tea. I put two fruit tea bags in mug fill with hot water. Place big jug of water and mug in fridge to chill. Then when cold pour into water. Then add ice cubes. I have have mint growing in garden, so with add that.

@Margrethe as I understand it the citric acid preserves for longer, I make enough for the year, you can forgo but it'll only last a month or so, the levels aren't high enough in lemons.

Thanks for the explanation @Fuckingfuckssake

Why did I not think of making fruit tea and cordial myself?? Thank you ill give it a go.

Cold lemon & ginger tea over ice cubes is really refreshing on a hot day.

Thanks for the peanut butter recommendations everyone.

I think I need something with salt in so currently enjoying a Pip and Nut crunchy one.

That sounds lovely

In the Why we eat too much book there was a section about EVOO. You have to be really careful to check that it actually is EVOO and it must be in a dark glass bottle.

Can't remember why but I think it degrades in plastic.

I use this one when it's on sale, but not the one with a yellow label as it isn't EVOO. www.tesco.com/groceries/en-GB/products/253628953

Or this one, depending what's on sale.

www.tesco.com/groceries/en-GB/products/267237363

Back onto peanut butter, Sainsbury's do one that is 100% peanuts - no other ingredients- for £1.50.

I just found out Pip & Nut do 1kg peanut butter containers which comes up almost half price compared to their tiny glass jars; score!

I started exploring options more after the pod cast by the van tulken twins and reading that book why we eat too much plus I bought this lady’s book in lockdown and followed her SM postshttps://www.100daysofrealfood.com/
I’ve actually found going gluten free recently really beneficial to my health and reducing the amount of processed foods. I was already someone who cooks a lot from scratch but struggle with kids & DH all eating different times so everything has to be reheat-able. The lady on 100d real food suggested eating things with no more than 5 ingredients which is also good start point. Great thread to give me other ideas as my approach is also little changes and try make them stick.

The authentic bread company looks good. I already get veg boxes from Abel and Cole so will try adding a loaf to my next order. The prices aren't as horrific as they might be; I think I might freeze half the loaf so it doesn't go stale.

Re stock, I am in no way an example to anyone on how to prep/eat healthy foods/be virtuous BUT stock genuinely takes so little time. It also helps me feel better about spending more money on a proper free range chicken because I feel I am making the most of the whole thing. I buy a chicken for a roast, use leftover meat for a second meal, and use the bones for stock. Chuck the bones in a pan and cover it with cold water. Add salt and then some/all/none of the following, depending on what you have lying around. Note you don’t need to peel/chop any of the things you are adding-they are just there for flavour and will be strained off: onion (I do usually chop in half), a carrot, stick of celery, parsley stalks, bay leaf, whole peppercorns.
bring to boil and simmer for 2 hours.

AND you can also make it in a slow cooker. Just chuck it all in.

No way does stock take 'so little time'. Biggest lie that stock makers keep trying to convince themselves of.

I cook, a lot. I've tried to make stock many many times. It's a messy, horrible, time consuming job that must cost loads in fuel and it tastes of nothing unless you add a load of salt and other stuff.

So I don't do it and, for the sake of my sanity, I buy Kallo low salt organic chicken stock cubes and Marigold vegetable buillion powder and I'm not sorry.

I do use Kallo organic mushroom stock cubes occasionally, but I have to disagree with you on homemade chicken stock. It's night and day from stock cubes and when made right is absolutely delicious. I do it the same way as @MBDBBB but usually also add a parsnip and a leek and cook it a bit longer, more like 4-5 hours, on a very low simmer. Yes, straining it is a little bit of a faff, but totally worth it.

I cook, a lot. I've tried to make stock many many times. It's a messy, horrible, time consuming job that must cost loads in fuel and it tastes of nothing unless you add a load of salt and other stuff.

Hard agree!!

I disagree, I find homemade stock easy-peasy and tastes way better than any shop bought. But it depends on your set-up, I have an always on range cooker with a simmer oven so I just bung it in there and strain it when its done. Before that I had an instant pot and it just needed half an hour in that. Before that I used to make it on the hob and it did take longer but I still considered it an easy thing to do.