Dr. Will Bulsiewicz

We haven't talked about artificial flavors, but we could throw those in there. We touched on glyphosate. We touched on artificial sweeteners that I have concerns about, perhaps not as big as the emulsifiers, but they're there. My concerns are there. This is just part of the package. And here we are, adults, 60% of calories, ultra-processed. Our children, 70% of calories.

We haven't talked about artificial flavors, but we could throw those in there. We touched on glyphosate. We touched on artificial sweeteners that I have concerns about, perhaps not as big as the emulsifiers, but they're there. My concerns are there. This is just part of the package. And here we are, adults, 60% of calories, ultra-processed. Our children, 70% of calories.

Because if you put it in the pantry, if it's in the house, that's what they're going to eat. That's what it was designed for, designed to bring them back. So number two is ultra-processed foods. Number three, I'm going to cheat again a little bit. We're going with sugar, all right? Because, like, to me, this is a part of the ultra-processed problem.

Because if you put it in the pantry, if it's in the house, that's what they're going to eat. That's what it was designed for, designed to bring them back. So number two is ultra-processed foods. Number three, I'm going to cheat again a little bit. We're going with sugar, all right? Because, like, to me, this is a part of the ultra-processed problem.

Because if you put it in the pantry, if it's in the house, that's what they're going to eat. That's what it was designed for, designed to bring them back. So number two is ultra-processed foods. Number three, I'm going to cheat again a little bit. We're going with sugar, all right? Because, like, to me, this is a part of the ultra-processed problem.

Um, but it's also a specific part of the ultra processed problem and it needs to be dealt with the added sugar. And I, you know, I would go so far as to say, cause there are people who say, damn those carbs. And I used to push back against that, Drew. Because I said, whoa, whoa, whoa, whoa, whoa. It's more complicated than damn those carbs. Fiber is a carb. But you know what?

Um, but it's also a specific part of the ultra processed problem and it needs to be dealt with the added sugar. And I, you know, I would go so far as to say, cause there are people who say, damn those carbs. And I used to push back against that, Drew. Because I said, whoa, whoa, whoa, whoa, whoa. It's more complicated than damn those carbs. Fiber is a carb. But you know what?

Um, but it's also a specific part of the ultra processed problem and it needs to be dealt with the added sugar. And I, you know, I would go so far as to say, cause there are people who say, damn those carbs. And I used to push back against that, Drew. Because I said, whoa, whoa, whoa, whoa, whoa. It's more complicated than damn those carbs. Fiber is a carb. But you know what?

I'm willing to stay here today with you. Damn those carbs. Because really what we're talking about is refined carbs. And that includes sugar. And that also includes refined flours.

I'm willing to stay here today with you. Damn those carbs. Because really what we're talking about is refined carbs. And that includes sugar. And that also includes refined flours.

I'm willing to stay here today with you. Damn those carbs. Because really what we're talking about is refined carbs. And that includes sugar. And that also includes refined flours.

Which act like sugar in the body. And the more that you grind them up and bleach them and remove the whole grain element to turn it into white flour, the more that you do this, the more that you're basically turning this into sugar and the more that you're also extracting where the value, including the vitamins, the minerals, and the fiber exists.

Which act like sugar in the body. And the more that you grind them up and bleach them and remove the whole grain element to turn it into white flour, the more that you do this, the more that you're basically turning this into sugar and the more that you're also extracting where the value, including the vitamins, the minerals, and the fiber exists.

Which act like sugar in the body. And the more that you grind them up and bleach them and remove the whole grain element to turn it into white flour, the more that you do this, the more that you're basically turning this into sugar and the more that you're also extracting where the value, including the vitamins, the minerals, and the fiber exists.

Now, it doesn't mean that it's impossible to enjoy a slice of bread. Bread's quite delicious. But I argue in favor of sourdough bread, which has a lower glycemic index and has other qualities that I've described that are more healthy. But I also am not arguing that sourdough bread is something that you consume at every meal. It's just part of a diet. You have it a couple times a week maybe.

Now, it doesn't mean that it's impossible to enjoy a slice of bread. Bread's quite delicious. But I argue in favor of sourdough bread, which has a lower glycemic index and has other qualities that I've described that are more healthy. But I also am not arguing that sourdough bread is something that you consume at every meal. It's just part of a diet. You have it a couple times a week maybe.

Now, it doesn't mean that it's impossible to enjoy a slice of bread. Bread's quite delicious. But I argue in favor of sourdough bread, which has a lower glycemic index and has other qualities that I've described that are more healthy. But I also am not arguing that sourdough bread is something that you consume at every meal. It's just part of a diet. You have it a couple times a week maybe.

Yeah, and there's some interesting things. Like, for example, at Zoe, we did some research where we, as a part of the Zoe kit, people wear a continuous glucometer for two weeks. And we see what they're eating and how their blood sugar responds and what their blood sugar does, like, over the course of many hours.

Yeah, and there's some interesting things. Like, for example, at Zoe, we did some research where we, as a part of the Zoe kit, people wear a continuous glucometer for two weeks. And we see what they're eating and how their blood sugar responds and what their blood sugar does, like, over the course of many hours.

Yeah, and there's some interesting things. Like, for example, at Zoe, we did some research where we, as a part of the Zoe kit, people wear a continuous glucometer for two weeks. And we see what they're eating and how their blood sugar responds and what their blood sugar does, like, over the course of many hours.