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Original poster

UPF Discussion Thread

425 replies

sunlovingcriminal · 18/06/2023 14:12

Hi all, wondering whether any of us here would be up for a UPF discussion/support group?

We recently watched the panorama documentary on UPF, as well as reading the ultra processed people book- and have decided to make a lifestyle change for our family.

So, out with the cereal, fruit yogurts, packaged breads, squash and pre-made sauces

And in with the homemade everything...

It is taking a lot of prep and cooking. We're both a bit exhausted and overwhelmed but quite determined.

We have 3 teenage boys- so it's going to be interesting seeing whether we can get them to enjoy both the cooking and eating.

We're one week in and I do already feel better. I am not as hungry- my urge to snack has gone- and my reliance on artificial sugar fixes seems to have diminished.

Still on the hunt for alternatives to stock cubes though! Other than making from scratch (which I fear may be inevitable!).

Would be great to hear some inspiration from others, or great non-upf swaps!

OP posts:
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Iamnotanugget · 28/06/2023 12:47

harping I'm currently using golden syrup as we have some to use up but not too stressed about it as we have made it at home before, it's just sugar and water

sunandfog · 28/06/2023 13:35

thanks @AtomicBlondeRose (and phewff!)

BewareTheBeardedDragon · 29/06/2023 15:09

@OttoGraph thanks - I'll look out for one!

Dinopawus · 30/06/2023 21:27

Bit of a rant this evening.

We spent the day out today and had delicious sourdough pizzas for lunch. I'm aware that eating out is likely to involve compromise and I'm fairly relaxed about that.

What has annoyed me was seeing vegan garlic bread on the menu. I understand that the food industry doesn't want to cater separately for vegans and non-vegans, but I'm concerned that the drive towards veganism often cited as healthy is potentially making it harder to avoid UPF.

CatherineofAragons · 01/07/2023 07:35

I thought heating olive oil was a no no because it changes the oil and creates free radicals?
I also only use organic olive oils now after reading about how most cold pressed virgin olive oil is grown with chemicals.

NothankyouNigel · 01/07/2023 09:58

HBGKC · 22/06/2023 13:34

If you've any market stalls near you they're probably selling a glut of mangoes relatively cheaply right now; you could dehydrate your own slices in a v low/then switched off oven overnight..?

Show quote history

Kiwis are also really nice done this way - like sweet n sour sweets.

Iamnotanugget · 01/07/2023 12:22

I think that olive oil is for dressings etc and cold pressed rapeseed is for cooking. It's hard to get and truly reliable information though

ChocChipHandbag · 01/07/2023 12:28

Dinopawus · 30/06/2023 21:27

Bit of a rant this evening.

We spent the day out today and had delicious sourdough pizzas for lunch. I'm aware that eating out is likely to involve compromise and I'm fairly relaxed about that.

What has annoyed me was seeing vegan garlic bread on the menu. I understand that the food industry doesn't want to cater separately for vegans and non-vegans, but I'm concerned that the drive towards veganism often cited as healthy is potentially making it harder to avoid UPF.

Are you saying that if they make their standard garlic bread without dairy butter that means you have to eat UPFs if you want garlic bread?

What were the actual ingredients?

Dinopawus · 01/07/2023 16:32

To be fair I don't know the exact ingredients in the garlic bread, but if it's vegan it's made with butter flavouring. Not butter.

Caspianberg · 01/07/2023 16:43

Couldn’t they just have use olive oil and garlic? Instead of butter?

doingthehokeykokey · 01/07/2023 16:57

Caspianberg · 01/07/2023 16:43

Couldn’t they just have use olive oil and garlic? Instead of butter?

I think they do don’t they?

CCSS15 · 01/07/2023 17:30

Whoever suggested the nigella ice cream then thank you - I made a peanut butter version today and it was amazing!

Harping · 02/07/2023 09:19

I was just thinking today about formula milk. The list of ingredients are awful it is entirely upf. I know breast milk is thought of and proven to be better than formula. But you would think there would be even worse outcome from feeding babies upf exclusively for 6 months.

sunandfog · 02/07/2023 20:15

Thoughts on the ingredient 'acidity regulator citric acid'?

(In tomato puree)

Thank you!

Original poster
sunlovingcriminal · 03/07/2023 13:08

sunandfog · 02/07/2023 20:15

Thoughts on the ingredient 'acidity regulator citric acid'?

(In tomato puree)

Thank you!

We use tomato purée but not overly happy about the added citric acid. Most people believe that it is a naturally produced substance, but the citric acid in 99% of our food is made by using a black mould technique. Which is pretty grim sounding.

So we're trying to find alternative when citric acid is on the ingredients list.

OP posts:
Dinopawus · 03/07/2023 14:10

Every day is a school day isn't it? in my head citric acid sounds relatively OK, so while I'm glad to know that it isn't, every little piece of knowledge is making this harder.

What will the bastards mess up next?

Harping · 03/07/2023 15:17

Yes. We are so used to cooking with tinned tomatoes which have tomatoes and citric acid in. I suppose you need to take everything back to basics and use actual tomatoes instead of tinned. But it’s not easy to do that.

Dinopawus · 03/07/2023 15:21

Oh God did you have to mention tinned tomatoes... I thought at least I'd be safe there.

Caspianberg · 03/07/2023 15:25

They don’t all have Citric acid in. We buy Mutti. The tin tomatoes as an example are 99.8% tomato, salt.

Harping · 03/07/2023 15:33

Oh thanks caspianberg that’s a good tip
I thought they all had it

Dinopawus · 03/07/2023 16:13

Actually that is good news. I buy mutti regularly anyway.

LuciferRising · 03/07/2023 18:19

Just had a look. They are so expensive and we get through cans of them. Bother.

Will be switching tinned beans for dried and will batch cook. We use a lot of these for burgers, curries and chilli's.

doingthehokeykokey · 03/07/2023 19:07

LuciferRising · 03/07/2023 18:19

Just had a look. They are so expensive and we get through cans of them. Bother.

Will be switching tinned beans for dried and will batch cook. We use a lot of these for burgers, curries and chilli's.

Things like these beans I’d suggest fall into the ‘not sure’ category - there is some descent in scientific circles according Tim Spector. They are the original food, they look like the original food, taste like the original. They haven’t been chopped up, dyed, crap added, and reshaped (you get my drift). If I can reach for a can of beans to chuck in a meal it will happen. If I had to prep them all the night before, I expect I’d use less. I think the fibre and benefits outweigh the downside.

Itisyourturntowashthebath · 03/07/2023 20:09

Aldi tinned cherry toms 75p no citric acid
https://groceries.aldi.co.uk/en-GB/p-specially-selected-cherry-tomatoes-in-rich-tomato-juice-400g-240g-drained/4061463958617

Itisyourturntowashthebath · 03/07/2023 20:13

ktc beans contain, beans, water, salt 65p

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