In this episode of The Proof, Simon Hill and registered nutritionist Rhiannon Lambert cut through the noise around ultra-processed foods. They challenge the NOVA classification system for being too broad to be practically useful, explain why calorie counts on food packaging can be 30 to 40 percent inaccurate due to the food matrix effect, and review what the latest research actually shows about UPFs and cancer risk. The conversation also covers specific additives worth scrutinizing — including UK colorings linked to hyperactivity and artificial sweeteners — versus those that are largely benign. Lambert offers practical strategies for reading labels quickly and cooking more at home without falling into dietary perfectionism. The episode is grounded in evidence while remaining accessible to everyday listeners.
