Carlos Augusto Monteiro

It, it was really, uh, thought of in 2011.

You know, 15 years ago by Carlos Monteiro, a friend and colleague in Brazil, and his insight was that there's gotta be something going on with modern food beyond sort of the typical nutrients and ingredients we look at because food companies are formulating products, and if you look at the, the numbers, they seem to be hitting all the targets.

You know, it's low fat, it's low salt, and it seems to be okay, but people keep getting sick.

And so he, he wondered, he hypothesized whether, you know, the processing itself beyond the actual nutrients could be really making a difference, and so he came up with this concept of ultra-processed foods.

Yeah.

Um, so there was a, um, an epidemiologist and public health professor, Carlos Monteiro, uh, from Brazil, and he developed this, uh, new food classification that instead of looking at the food pyramid with the different, uh, types of food, it looks at the levels of processing.

So it goes all the way from unprocessed or minimally processed foods to ultra-processed foods, and then you can look at the health effects based on the level of processing instead.

Interesting.