A Dietitian’s Guide to Unpacking the Processed Food Panic with Elizabeth Ward, MS, RD (ep – 78)
About this episode
Dr. Ginger Hultin and Elizabeth Ward discuss the nuances of processed foods and the science behind them.
If you follow health and nutrition conversations online, you’ve likely seen the debates about “processed” and “ultra-processed” foods. But what’s grounded in science, and what’s simply clickbait? In this episode, Dr. Ginger Hultin is joined by fellow myth-buster, registered dietitian, and nutrition communicator Elizabeth (Liz) Ward to bring essential nuance back into the processed-food conversation. Together, they break down what these terms really mean, where modern classification systems like NOVA fall short, and why saying “no” to all processed foods can actually limit accessibility and overlook major public-health wins. From long ingredient lists to hard-to-pronounce additives, Liz and Ginger unpack the facts versus fear, and walk through everyday foods that are often labeled “good,” “bad,” or somewhere in between. In this episode, we’ll cover: [00:00:00] What ultra-processed food research really shows [00:01:50] Defining processed foods: from whole to ultra-processed [00:02:52] The NOVA classification system explained [00:05:46] How processing improves nutrition: fortification and public health [00:08:35] Why some ultra-processed foods can still be…
Topics covered
- processed foods
- nutrition
- public health
- food labeling
- dietitian advice
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