Dr. Trisha Pasricha

When they start to lift their knees above their waist, they say, oh my goodness, I was doing it all wrong.

This is way better.

And that just goes to show how much you don't know how much you're missing until you try something new.

Yeah, everyone knows it.

I mean, if you just lean forward a little bit like the thinker, even that will help straighten up that angle right there of the colon if you have absolutely nothing on hand to prop up your knees.

And of course, even better if you can do both.

Ultra-processed foods are really anything that you couldn't make in your own kitchen.

And there are some degrees within that, right?

Like there are some foods that the original structure of the ingredients are so different, so removed from how they started.

Like take a lot of breakfast cereals.

They look nothing molecularly like the original grain from which they started.

That's probably the most extreme end of ultra-processing.

But then there's a lot of stuff that's in the gray zone, that's in the in-between, like pasta sauce.

That's tomatoes.

Maybe they've thrown in some seasoning, some onions, and maybe some emulsifiers or preservatives.

That's still ultra-processed, but you could probably name most, though not all, ingredients on that list.

And so what I tell people to do is...

really not necessarily always to cut everything out all the time, because I think if I said that to people, they would just give up early and they wouldn't listen.

And what I want to do is try to do something that's realistic.

But I would say try to make these small swaps.