How frightened should we be of ultra-processed food?

Ultra-processed foods are irresistible – they’re made that way. The food manufacturers that dominate our supermarket shelves are constantly looking for ways to make us buy (and that means eat) more. And to find cheaper ingredients.But isn’t just about everything in our diet, apart from fresh fruit and vegetables, processed in some way? So why has ultra-processed food become the focus of so much concern and debate?Nutritionist Sarah Keogh gives her view on what’s happening on our plates.Presented by Bernice Harrison. Produced by Suzanne Brennan.  Hosted on Acast. See acast.com/privacy for more information.