The hidden history of ultra-processed food

 From flavored yogurt to a package of Ding Dongs, Americans love ultraprocessed food. Alice Callahan is a New York Times reporter with a Ph.D. in nutrition, and she joins host Krys Boyd to discuss why our diets became so reliant on foods made in a factory, why farm subsidies and advertising are partially to blame, and why we can’t seem to put these foods down. Her article is “How Ultraprocessed Food Took Over America.” 

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