Among all those virtuous resolutions—often declared between two bites of epiphany cake or as we hurriedly zip up a holiday suitcase—there’s one promise that never seems to fade: eating better. But while the idea sounds simple enough, supermarket aisles brimming with fluffy, golden, alluringly convenient foods have a knack for testing even the strongest willpower. The real challenge? Telling the good from the not-so-good, especially when everyday choices stare back, ready to step onto your shopping list without a second thought.
Where Things Get Murky: Understanding Processed vs. Ultra-Processed
Here’s the thing. A homemade bread, a well-aged cheese, or a plain yogurt—all are technically processed foods. But they’re more like culinary minimalists. Their ingredients are familiar, probably even lounging somewhere in your kitchen right now, waving hello. There’s no secret chemistry set at work here, just wholesome staples with nothing to hide.
But trouble starts brewing with the ultra-processed squad. These products make themselves known by the sheer length of their ingredient lists—filled with tongue-twisters like additives, emulsifiers, artificial flavors, colorings, and preservatives. Reading these labels can sometimes feel like you’re prepping for a chemistry exam you never signed up for.
The Culinary Reflex Trap
So why are these ultra-processed products taking up so much shelf real estate in our homes?
- They save time.
- They sneak in through habit.
- They’re everywhere, practically unavoidable.
Accumulating them might be easy, but over time they tip the nutritional scales. They sneak in hidden sugars, unhealthy fats, and offer little more than a heap of empty calories. And let’s be honest: most of us reach for them on autopilot, only to realize later that quick convenience came at a cost.
Steffan Rhys’s Game-Changing Shift
Enter Steffan Rhys, a Welsh journalist, who decided enough was enough. No overnight revolution here—he didn’t say goodbye to carbs, nor did he strike cheese or homemade sauces off his list. Instead, he took a targeted, sustainable approach: out with ultra-processed products, in with simplicity.
He describes his move as “sustainable”—fitting his daily life as a busy father and adapting gracefully to his routines. No draconian diets, calorie-counting marathons, or joyless spreadsheet tracking. Instead, just a new, down-to-earth habit: simple cooking.
How did he do it? Easy, really.
- He picked artisanal bread over supermarket sandwich loaves.
- He reached for unsweetened plain yogurt, no extra thickeners or dyes attached.
- For rushed meals, he stuck to solutions with fewer than five clear, pronounceable ingredients.
It wasn’t about going without—it was about choosing well.
After the Switch: Results That Speak (and Energize)
So, what happened after this culinary clean-up? In just a few short weeks, Steffan noticed a lighter silhouette in the mirror—yes, five kilos gone, but that’s just the start. The most notable benefits?
- Improved digestion, waving goodbye to that sluggish, weighed-down feeling.
- More energy, every single day.
- A newfound sense of peace about cooking and eating.
By simplifying, he gave meaning back to his meals. Suddenly, food wasn’t a list of mysterious compounds, but pure, honest pleasure.
Making a change doesn’t mean sacrificing joy. In fact, it’s the best way to rediscover it—in its most authentic form. Think about the simple bliss of crispy bread, gently roasted vegetables, or smooth homemade mashed potatoes. These are real, tangible little joys you can savor. No guilt trip, no deprivation, just honest enjoyment.
So, maybe it’s worth asking: what’s really filling your plate—and your pantry? Why not take the leap today? After all, pleasure and simplicity are waiting right there, just a meal away.
John is a curious mind who loves to write about diverse topics. Passionate about sharing his thoughts and perspectives, he enjoys sparking conversations and encouraging discovery. For him, every subject is an invitation to discuss and learn.
