Henry Dimbleby, co-founder of Leon, food campaigner and writer, joins the podcast this week to talk about the dangers of a diet high in ultra-processed foods – that is, foods with a long list of ingredients such as preservatives and emulsifiers not typically found in home cooking.
While convenient, ultra-processed foods such as breakfast cereals and mass-produced breads do not fill us up, encourage us to eat more and contribute to weight gain, Henry says.
‘Food is by far the biggest thing making us sick,’ he says.
In this episode, Henry talks to Dr Louise about breaking the ultra-processed food cycle, ignoring calories and eating more food cooked from scratch. They also discuss his new book Ravenous, which looks at how to eat in a way that is better for you and the planet.
Henry’s three tips:
- Exercise has huge benefits for your health, so find an enjoyable form. Don’t think about it as being for weight loss, but for other health benefits.
- Cook from scratch as much as you can and include lots of fibrous green veg and pulses in your dishes.
- Try and reduce ultra-processed, plastic-wrapped food packed with mystery ingredients in your diet. Getting rid of breakfast cereals is a good place to start.