Prof Tim Spector
speaker
647 appearances
1 recordings
1 series
first heard Aug 2026
last heard 3 Aug
Prof Tim Spector’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Aug 2026 with 1.
Appearances
And of course, the more they've tried to color it or add taste flavors to it, it's a sign the more they've distorted the actual original structure of that food and are making it in the way that you shouldn't.
Also, generally, they're low in fiber.
So trying to look at the fiber count, if you had to look at one thing on there, generally, and it might say low fat on the front, that's a pretty good red flag because they're generally, it's cheaper for them to add in other texture elements.
products like starches that are slightly sweet and remove the fat, which saves them money.
And so you end up having more sugar and less fat and helping their profits.
So yeah, generally, look at the back, total number of ingredients.
I don't understand any of these.
You know,
The worst offenders are really obvious.
There are some subtle ones that are quite hard.
The texture of the food is really important.
Food companies don't want you to chew.
They want you to just sort of absorb it without noticing in front of the TV.
Then they're doing their job.
So I think they've really changed most meals.
So most ready meals you buy that you just stick in the microwave, they're extremely soft.
You never get...
You know, pasta's never al dente when you've got it in a microwave meal, in the same way that it might take you time to chew.
There's hardly any examples of a really tough product that takes time to chew.
And that, I think, is really important because it doesn't contain the whole food.
Showing 221–240 of 647 · page 12 of 33
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