“Preservatives”, “artificial flavouring”, “high fructose corn syrup”. There words are regulars in the ingredient list of ultra-processed foods that we will never find in fresh, natural foods.
Although these additives improve the shelf life and taste of foods, they harm our health just like cigarettes for this generation. Moreover, they are so smartly designed and marketed that we often ignore the associated dangers. Beyond the impact on individual health, these foods worsen social inequities as they make up a significant portion of the diet for low-income groups.
Hear from Dean, Prof Teo Yik Ying, as he shares his expert opinion on how to tackle this pressing issue from different fronts.
Photo credit: PEXELS