In this episode, I'm joined by Professor Clare Collins, Australian dietitian and Professor of Nutrition and Dietetics at the University of Newcastle. Clare is my go-to expert when it comes to all things nutrition, and today she's here to unpack the often confusing world of processed and ultra-processed foods. We dive into what really separates the two, explore the role of additives, emulsifiers, and flavour enhancers, and discuss how some of these ingredients, designed to make foods more appealing, may be doing our health more harm than good. Plus, she shares practical, no-nonsense tips to help you make smarter choices next time you're wandering the grocery aisles. Check out Clare's free online resource, <a class="decorated-link cursor-pointer" target="_new" rel= "noopener" data-start="939" data-end="991">No Money No Time</a>, for simple, budget-friendly recipes and nutrition advice - <a href= "https://nomoneynotime.com.au/">nomoneynotime.com.au/</a> Follow Clare on X: <a class="decorated-link" href= "https://twitter.com/ProfCCollins" target="_new" rel="noopener" data-start="1076" data-end="1125">@ProfCCollins</a> and LinkedIn: Clare Collins.

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Food Additives: What's Safe, What's Not? with Prof. Clare Collins (451)

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