Research Report RL2 • Body Lab
The Public Health Crisis of
Ultra-Processed Foods
Modern industrial foods are engineered for craving but linked to a 62% increased risk of all-cause mortality.
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Group 1: Unprocessed
Edible Plants/Animals
Fresh, frozen, or dried. The food matrix is intact.
- Fresh Fruit & Veg
- Plain Milk / Eggs
- Raw Nuts
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Group 2: Culinary
Kitchen Ingredients
Used to season and cook Group 1 foods.
- Butter & Oils
- Sugar & Honey
- Salt & Vinegar
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Group 3: Processed
Group 1 + Group 2
Simple preservation. Usually 2-3 ingredients.
- Canned Vegetables
- Fresh Bread
- Cheese
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Group 4: UPF
Industrial Formulations
Extracts & additives. Ingredients never found in a kitchen.
- Soft Drinks
- Packaged Snacks
- Reconstituted Meat
The "Matrix" Effect
It is not just the nutrients (sugar/fat) that matter, but the food matrix. In Group 1 foods (e.g. an apple), sugar is bound within fibre cells, slowing digestion. In UPF, the matrix is destroyed, leading to rapid blood sugar spikes.