Is there a game changer and is this it? UPF

[Sandcastles24]

Inspired by the tread on AIBU which has been deleted. It was a great thread despite the bad starting tone.
The podcast referenced here:
Addicted to food

It says that not all calories are equal. Our weights have got out of control since the introduction of mass production of convenience food in the 60s. Brazil has categorised food which should be avoided as a category 4: ultra processed food.
There have now been loads of studies that suggest it works even I'd they don't pinpoint the reason for the problem with processed food.
I have been thinking of giving this a go for a few years even though it doesn't sound easy at all. Now feels like the day!
I will cut out bought lunches and sauces but I won't be able to cut shop bought bread.

Is anyone else going to try and what will you cut or keep?

Dh and I always find it easier to drop weight when we give up bread. I don't bake my own bread so that might make a difference.
We always have home made meals and the only ultra processed food I buy is bread, chips, fish fingers, ice cream, crisps, sweets, pizza, ready made pastry and biscuits. That's mainly for the kids but I now realise what a disservice it really is.

I’m sad the AIBU thread was deleted - I was about half way through and really learning a lot!
I really need to reduce the UPFs in my 8 year olds diet, but meeting a lot of resistance

For example, she usually has a hummus wrap for her packed lunch and I’ve always been happy that it’s one of the better things she’ll eat. The hummus has rapeseed oil. She won’t touch my home made version

What was the reason for deleting the thread?

Re home made hummus, there are a couple of things that seem to make it tastier- remove the little soft shells before blending, and blending it while it's hot. Might be worth a try?

Did you see what the reason was for deletion @NoAprilFool ?

Also add some water to homemade houmous to make it more runny, the consistency of shop hummus is very different.

Thanks both - I’ll try those amendments to my hummus.
the message said it was deleted at OP’’s request I think, I didn’t get to the end so it may have deteriorated

i love this thread!

i am going to try and make this:

www.recipetineats.com/easy-yeast-bread-recipe-no-knead/

@DinoDay i know what you mean, it’s like every year something opposite comes out. I’m going to try and add a link about a recent olive oil study that suggests cooking with it is fine.

Extend your life — have a daily teaspoon of olive oil

www.thetimes.co.uk/article/f60bd3f2-7795-11ec-9998-b2483743c25e?shareToken=c0a4ba60bae57548b95ec5efaddbce24

I’ve been low carbing but it’s not really working for me any more.

maybe going to cut dairy out!

just had leftover broccoli with sesame oil and gluten-free soy (am coeliac) eggs, bacon with some grated Swiss cheese. So out of that the sesame oil, soy, bacon and cheese would ALL be processed?

I follow a low glycaemic load diet. It is easy to follow. Hoummus and red wine both have a glycaemic load of 0 , that means when eaten or drunk in isolation, there is no increase in blood glucose levels.

Ghee is the best for cooking I’ve found, and not too expensive.

I thought people were very unfair to the OP on that thread. It was an interesting topic and I listened to the podcast as a result. I don't think we eat a lot of UPFs in general but we definitely do when it comes to bread, burger rolls etc. I'm going to dig out my ancient breadmaker and try again. I can't really use the oven atm as it is too hot.

I can remember Delia Smith many years ago taking a piece of white sliced bread and gripping it tightly in her hand, resulting in something you definitely wouldn't want to eat. She was saying that mass-produced bread is absolutely nothing like home-made.
There was something developed in the 60s called the Chorleywood process, which meant the big manufacturers could make bread much faster than traditional ways, 80% of bread in the UK is made via Chorleywood.
That's just one staple product, so it really wouldn't surprise me if, in the quest to make things cheaper and faster, the food manufacturers are loading everyday foods with things that don't exactly have nutritional benefits for our bodies, but that are cheap and tasty.

Just Google it & look under 'shopping'. I can't remember where I got mine from, but only standard supermarket (waitrose, Tesco or Ocado)

@hamstersarse

what oil would you/do you use when you need more than a bit of butter? I'm no shrinking Violet when it comes to using butter, but there are some things I need oil for.

I listened to this podcast and it’s pretty horrible to think that much of what we eat is considered by some doctors to not even be food!

My daughter is 3 months old. When we wean her I definitely don’t want it to be on UPF and I definitely want to eat less of it too. We always cook dinner from scratch but breakfast and snacks in particular is a different story. I think bread will be hardest. Have just got my unloved bread maker out of the cupboard having read the list of ingredients in our coop seeded sourdough!

@Fleur405 I think you're in a good place with DD though, what they don't have, they don't miss!!

if you have no other health considerations, porridge/eggs/ (omelette/hard boiled/pancakes), fruit, or go very non 'English' and have the sort of things other countries have for breakfast!!

home made, handmade bread is much nicer, but bread machines are fine too.

my diet is very restricted due to health issue, eating out is a nightmare, so I'm used to food being 'difficult' but when it's important to you, you find a way!

Interesting you say that, my blood sugars beg to differ! Hommous definitely makes my blood sugars rise.

Unfair? She was a sanctimonious twat!!

the following conversation by other posters was interesting, but she well deserved to have her arse handed to her on a platter!

shame to have lost the other useful posts though.

The book why we eat (too much) is an excellent read. I just need to put it into practice and cut out the ultra processed rubbish.

I agree it’s important and part of the point is to accept that food perhaps shouldn’t be quite as convenient as we’ve become used to…. but with an infant and a full on full time job and an other half who often works away, handmade bread is not happening!

It’s absolutely fine to cook with olive oil (something all my Italian relatives agree with!)

Except deep fat frying - you wouldn’t want to do that.

This is a very interesting podcast from the doctors kitchen on all things olive oil

podcast.app/the-olive-oil-with-dr-simon-poole-e136474377/?utm_source=ios&utm_medium=share

I was on that thread and I don't think the OP was a sanctimonious twat at all. People kept accusing her of saying all kinds of things she absolutely hadn't said.

This thread is a good idea though. Breadmaker bread is great if you have a good breadmaker, preferably a Panasonic. I'm avoiding bread altogether atm because it makes me feel rubbish, but am trying to mostly make homemade for my family.

Sunflower oil is the healthier option than olive when cooking. I learned this very recently from an NHS course and it blew my mind! I'd been using olive for 20 years thinking it was the healthiest.

Sunflower oil and most vegetsble oils are bad for you because of their Omega 6 to Omega 3 ratio. Olive oil ratio is much better, and is smoke point is between 190° and 207°, so it's suitable for most cooking. NHS eating advice is notoriously out of date.

So I'm trying to maintain after a big loss, and my approach is to continue to ration all the UPFs, but to introduce nuts, dates, avocado, cheese in less restricted amounts. Hopefully I'll be able to maintain with fewer restrictions.

Bread would still be out, but ryvita may well be ok. It's basically rye flour, water and salt.

I'm definitely wobbling up and down, but the wobbles tend to coincide with scones rather than avocados!

Marking place for a proper read later on but thank you for posting the link, I saw the original thread but then couldn’t find it when I wanted to listen to the podcast.