We’ve been told that ultra-processed food classifications are “too fuzzy” to be useful — that if experts can’t perfectly agree where the line is, the whole system falls apart.

But what if that’s the wrong question?

In this episode, we unpack why fuzzy boundaries don’t invalidate science — they’re actually how biology works. From protein and cholesterol to ultraprocessed foods and public policy, we explore how categories shape what we believe about health, why dose-response evidence matters more than perfect definitions, and how a Food-as-Information perspective reframes the debate entirely.

If you’ve ever wondered whether the confusion around food labels is accidental — or strategic — this conversation will change how you think about nutrition science.