Rob Hobson, a registered nutritionist, made a significant lifestyle change two years ago when he eliminated ultra-processed foods (UPFs) from his diet. This decision stemmed from growing evidence linking UPFs to various chronic health conditions. Since then, Hobson has adapted his approach, incorporating some store-bought items he considers healthier while maintaining a focus on whole foods.
Ultra-processed foods, which often contain ingredients not typically found in home kitchens, include a range of products from frozen pizzas to packaged bread. These items are designed for long shelf life and are heavily marketed, often featuring a combination of sugar, salt, and fat that can be hard to resist.
In the beginning, Hobson committed to cooking from scratch, avoiding additives and staples like ketchup and commercial whole wheat bread. He described his early efforts as “vigilante-like,” but soon found this level of strictness unsustainable.
By 2024, Hobson recognized that a more flexible approach was necessary. He now allows himself to include what he deems healthier UPFs, such as pre-made pasta sauces, which help him save time while still fostering a balanced diet. “I still believe the first port of call is cooking everything as much as you can from scratch. But I’m not going to give myself a hard time about buying tomato sauce; I’ll just buy the best one I possibly can,” he stated.
Hobson has shifted his focus towards convenience and nutrition rather than an outright rejection of all UPFs. He noted that the understanding of these foods is evolving, with many offering added health benefits. For example, fortified breakfast cereals provide essential vitamins, while flavored yogurts can be good sources of calcium and protein.
His meal planning now emphasizes having nutritious ingredients readily available. “With nutrition, it’s just making sure everything is on hand so that you have everything ready to go,” Hobson explained.
In addition to adjusting his food choices, Hobson has also streamlined his meal preparation methods. Previously, he would batch cook and freeze meals, but found defrosting them cumbersome. Now, he opts to prepare dishes that can be refrigerated for a few days, such as turkey chili, which he creatively repurposes throughout the week. “It saves me loads of time, and it’s just so nice when there’s stuff in the fridge that’s ready to just heat up in a pan,” he remarked.
To further enhance efficiency in the kitchen, Hobson invested in a pressure cooker. This appliance allows him to prepare meals like stews and curries quickly, without constant supervision. “It’s much easier for me to batch cook with very little effort,” he noted.
By adopting a balanced approach to nutrition, Rob Hobson exemplifies how one can enjoy a varied diet while prioritizing health and convenience. His journey underscores the importance of flexibility in dietary habits, particularly in a fast-paced world where time often dictates food choices.
