A discussion about ultra processed foods (UPF) and their affect on our health. We also talk about the history of UPF, how they ended up on our plates, climate change impacts on getting fresh foods and relying on UPF, policy and diet, etc…

GUESTS - Rachel Prowse, registered dietitian and assistant professor of nutrition and dietetics at Memorial University; Daniel Zaltz, assistant professor at the University of Ottawa School of Epidemiology and Public Health; Sarah Parsons, registred dietitian and postdoctoral fellow at MUN's biochemestry department; and Nicholas Fairbridge, Research Associate within the Faculty of Medicine at Memorial University.