(This content was created with the help of AI.) Five years after resolving to dodge ultra-processed foods, one San Diego family has a full spreadsheet—and a much bigger grocery bill—to show for it.
Writing in the Guardian, Jen Sherman describes how learning about how ultra-processed foods are engineered and marketed pushed her to overhaul her family’s habits. They swapped boxed staples and frozen nuggets for homemade stock, yogurt, ice cream, sauces, and baked goods, much of it sourced from farmers’ markets and higher-quality producers.
The shift, she writes, wasn’t just about nutrition but a growing unease with how modern food is designed and sold. “It all started to feel like a great big con.”…