Beautyfolk

"La pose comienza cuando quieres salir de ella". - Barón Bautista

“El equilibrio en el yoga y la vida es un reflejo de nuestro estado interno. ¿Podemos bailar con cambios? ¿Podemos caer e intentarlo de nuevo con la alegría? ¿Tenemos un enfoque, habilidad y configuración para encontrar un punto de inmovilidad en todo esto? " - Shiva Ri

Problems start when food is engineered to create novel flavours and textures. Chewy chocolate cookies, doughy supermarket bread, tongue-tingling tangy tortilla chips… think of your favourite moreish foods and you can guarantee they’re UPFs.

‘Ultra-processed foods have undergone industrial processing to become hyper-palatable,’ says Dr Berry. ‘They typically contain a lot of added salt, sugar, fat and chemical additives. For instance, bread should only have a few ingredients, but white supermarket bread can have
a long list of ingredients to increase shelf-life and taste.’

According to the NOVA classification system, common UPFs include reconstituted meats, sausages, salty and sugary snacks, frozen meals, biscuits, ice cream and chocolate. No surprises there.

But other UPFs may come as a shock: the almond milk you pour on your cereal, the baked beans or canned soup and sliced bread you grab for lunch, that post-gym smoothie, the pesto you pop on pasta and the fruit yoghurt you have for dessert. And yes, plant-based ready meals, protein drinks and energy bars, too.