Prof Sarah Berry

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966 appearances 5 recordings 1 series first heard Jun 2026 last heard 3d ago

Prof Sarah Berry’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 5 in all, peaking in Sep 2026 with 2.

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ZOE Science & Nutrition · The science behind food that isn’t food, why you love it and why you should not fear it all | Prof Tim Spector & Prof Sarah Berry · 10 Sep 2026 podcast

The other diet was a hard textured diet, so it encourages you to eat it quite slowly.

The hard diet might be where your carrots are quite al dente, your pasta's quite aldente, you've got crunched your carrots versus the carrots are really cooked so that they're very soft and very easy to eat very quickly.

So it's not just that you kind of liquidise one diet uh and the others in its original form.

It's that you have that crunch, so you're chewing more.

And so what happens is with that harder diet, you eat it more slowly.

And what they found was

Remember, these foods are all classed as ultra-processed.

They found that the people who were having the hard-textured

ultra processed diet, consumed three hundred and sixty nine calories less each day compared to those having the soft textured diet.

Yes.

And when they looked at did they achieve what they ultimately wanted to do, which is change the eating rate by changing the textures, they found there was about this 43% difference in the rate at which people were consuming the calories.

So what that means is people consuming the ultra-processed food diet that was hard.

consumed their food a lot more slowly and therefore consumed a lot less calories.

Conversely, those that were consuming the soft ultra processed food diet were eating their food very quickly and therefore consuming three hundred and sixty nine more calories a day.

Now if you

look at this in terms of the build up effect.

Over two weeks that's a difference of about five thousand calories.

And that's just by changing the texture of a food, which is what typically happens when we process food.

I think there's quite a few things going on here.

So when you eat hard textured foods, you have to chew them all, don't you?

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