I was recently interviewed by The Telegraph to discuss the highly processed “shortcut foods” that many people consider healthy, but that often contain additives, stabilisers, emulsifiers, and hidden sugars. In the article, I explained how these ingredients can affect digestion, gut microbiota, blood sugar regulation, and inflammation pathways.
While convenience foods can save time, they may not always support metabolic health or physiological balance. A consistent diet built around whole, minimally processed foods is far more beneficial for long-term well-being.
Members can use the detailed Food Lists on the EBS platform to make informed, anti-inflammatory choices effortlessly, without needing to analyse every label.
You can read the full interview here.
