Thank you!
Your support is sustaining the future of local news in our communities.

New buzz word to learn: UPF

Food and nutrition are being looked at in an entirely new way. It is not so much a case of what’s in your food, but what has been done to it. Here’s a really simple example: In the ‘50s Crisco used to be vegetable lard. Now it is processed vegetable lard, partially hydrogenated (to increase mouth feel and flavor boost). Crisco is now like a tub of excitotoxin or, using a word you may recognize, MSG. Partially hydrogenated anything is an excitotoxin.

If you buy anything that has a list of ingredients that a normal home-cook would be unable to use, then that product is Ultra Processed Food (UPF). Processed foods may be made of products that were deconstructed, enhanced and then put back together like barley malt found in bread, granola with nuts, pasta sauces, most cheese sold in the USA, skim milk, deli meats, whipping cream… the list is almost endless. And processed can be mechanical. Whole grain cereal or potato that is super heated, then put though shaping (Pringles, most breakfast cereals) has all its fiber structure destroyed, making the whole grain nothing more than dust. And UPFs have sweeteners, salts and partially-hydrogenated oils added back in to make them taste good or have better mouth feel like lecithin.

In many high-income countries, like the USA, UPFs make up about half of our calorie intake. And that is worrying because scientific research (principally done in national health countries where such records are quantifiable for the whole nation) shows that UPFs contribute to obesity, type 2 diabetes, heart problems, some cancers, depression and stroke. And our giant food companies are pushing hard to expand global UPF consumption for profit growth.

And there’s a kicker: UPFs are usually cheaper than non-processed foods. They store better, extend shelf-life and, as any supermarket will tell you, they are packaged to sell and advertising is blasted from every TV to make you buy them. But because they are cheaper, the lowest income people in the USA consume as much as 85% of their food in UPF form.

Listen up: If you see someone who’s obese, remember that the cost of food, the lack of school training about what’s in food, the power of advertising to push these foods as cheaply as possible — these obese people are not greedy or overeating, they are being fed UPFs, economically induced to buy UPFs and many UPF ingredients are addictive and very flavorful.

There’s a food classification based on the needs for human health called the NOVA System. I’ll leave you with what you need to know: There are four categories:

1. The least processed foods — foods like apples, fresh vegetables and eggs and steak, and actual grains, and non-frozen fish.

2. Processed culinary ingredients, like oil, butter, spices, vinegar, salt and sugar.

3. Processed foods like freshly made cheese, unbleached flour, canned fish, oatmeal and a whole host of foods made up of foods from group 1. and modified only with food from group 2., like some smoked salmon, salami, hams and popcorn (always read the ingredients).

4. Ultra Processed Foods. Here the foods from group 1. are no longer intact. UPFs are made up of disassembled, broken, ingredients from group 1. and 2., re-assembled with chemical additives and processing. The purpose here is not only to make the food last longer but taste better, and because of additives, provide the same calorie value, but for far more profit for the food processor.

You are, remember, what you eat.

 

Peter Riva is a former resident of Amenia Union. He now resides in New Mexico.

The views expressed here are not necessarily those of The Lakeville Journal and The Journal does not support or oppose candidates for public office.

Latest News

Contaminated soil to be tested at Holley Place this week

A preliminary assessment from a CT DEEP official indicates the green-tinted water at Holley Place is likely due to algae. Further testing is expected this week at the affordable housing construction site to determine the scope of contaminated soil.

Photo by Aly Morrissey

LAKEVILLE — The Holley Place affordable housing project came to an abrupt halt last month after construction crews reported smelling fuel oil shortly after breaking ground.

Environmental testing that was scheduled for Wednesday, Aug. 5, is expected to determine the scope of contamination, what remediation may be required, and how the findings could affect the future of the project, which has faced delays and opposition since it was first proposed nearly a decade ago.

Keep ReadingShow less
Foodies and families flock to Sharon Summer Book Signing event

Bowey the Magic Clown twists balloons into animals and objects during the Kids’ Summer Reading Carnival to cap off the 2026 Sharon Summer Book Signing event on Aug. 2.

Photo by Phoebe Tobin

SHARON — The Hotchkiss Library of Sharon closed out its Summer Book Signing Weekend with “Page to Plate” on August 1 and a free Kids’ Summer Reading Carnival on August 2, offering something for cooks and kids alike under a tent on the lawn on Main Street.

Saturday’s “Page to Plate” ran from 10 a.m. to 4:30 p.m. and featured seven food writers and cookbook authors, including Elisa and Robert Bildner (The Berkshires Farm Table Cookbook), Wendy Hollender, Valerie Stivers, and New York Times food columnist Melissa Clark, who closed the day in conversation with fellow cookbook author Jessie Sheehan. By midday, organizers reported around 40 tickets sold, with more walk-up sales as the afternoon went on.

Keep ReadingShow less
Authors gather in Sharon for library’s annual book signing

The Hotchkiss Library of Sharon kicks off its Summer Book Signing event with author signings and meet and greets.

Photo by Ruth Epstein

SHARON — The lawn at the Hotchkiss Library was transformed into a literary wonderland Friday during the 28th annual Sharon Summer Book Signing event.

Twenty-four authors were seated under a large tent, greeting guests, discussing their work, and signing copies of their books, which were available for purchase throughout the event.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

Speed camera debate continues across Northwest Corner towns

A speed camera is posted on Route 109 in Washington, the first Connecticut town to install the technology more than a year ago.

Photo by Alec Linden

LITCHFIELD — The hot-button issue of speed cameras continues to draw mixed feelings from Northwest Corner town leaders as municipalities consider implementing the traffic enforcement technology to address rampant speeding in the region.

The Northwest Hills Council of Governments hosted an informational session for officials on July 29 with Dacra Tech, a firm that has rolled out camera installations in multiple towns and cities across Connecticut since legislation passed in 2023 that first legalized their use. Brandon Knox, the company’s business development director, said that from his observations, Connecticut could benefit from slower driving.

Keep ReadingShow less
Brian Ohler resigns following medical leave

NORTH CANAAN — North Canaan Selectman Brian Ohler resigned last week after a five-month medical leave, saying he could no longer justify remaining absent while the town’s three-member Board of Selectmen continued operating with only two active members.

Ohler’s resignation, effective July 31, follows a medical emergency in February that initially appeared to be a stroke. Although he has undergone extensive testing, doctors have not determined the cause, he said, and the search for answers continues.

Keep ReadingShow less

Police Blotter: Troop B

Sign at Troop B state police headquarters in North Canaan.
Police Blotter: Troop B
Police Blotter: Troop B

The following information was provided by the Connecticut State Police at Troop B. All suspects are considered innocent until proven guilty in a court of law.


Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.