A nutritional therapist weighs in on gut health, food labels and ultra-processed foods

What should you look for on a food label – and what does it tell you about your everyday food choices? Nutritional therapist Hannah Kaye and Woolworths product developer Christelle van Zyl join Sibongile Mafu and Steve Steinfeld to unpack gut health, added sugar and processed versus ultra-processed foods. In Season 2, Episode 1 of What’s the Difference? A Woolies Food Podcast, we turn over the packet and explore what goes into the foods we buy. From Greek-style yoghurt and kefir to breakfast cereals, fibre and fermented foods, the conversation connects nutrition with real-life shopping, budgets and taste. Hannah discusses why more fibre doesn’t suit everyone, the connection between the gut and brain, and simple food swaps. Christelle takes us behind the scenes of Woolworths product development, including the Gut Club range – and reveals what happened when the team removed sugar from its iced teas. Subscribe for more conversations about food, and tell us in the comments: what’s the first thing you check on a food label? Episode details What’s the Difference? A Woolies Food PodcastSeason 2, Episode 1 Brought to you by Woolworths. Produced by Pop24 Published by Woolworths TASTE  Hosts: Sibongile Mafu and Steve Steinfeld Guests: Hannah Kaye, nutritional therapist; Christelle van Zyl, Woolworths #GutHealth #FoodLabels #WhatsTheDifference Show notes In this episode Hosts Sibongile Mafu and Steve Steinfeld welcome nutritional therapist Hannah Kaye and Woolworths product developer Christelle van Zyl for a conversation about gut health and the choices we make in the supermarket. Together, they explore how nutrition advice translates into everyday meals and how food developers balance ingredients, convenience and flavour. What should you check on a food label? The guests discuss ingredient lists, sugar content and nutritional information and how to interpret it. Hannah uses a product as an example, highlighting its calcium content, to explain why shoppers should also turn over the packet and check for added sugar. What’s the difference between processed and ultra-processed food? The discussion distinguishes everyday processing from more complex formulations. Oats provide a practical example of a processed food that the guests include in their suggested breakfast options. Why can eating more fibre leave some people bloated? Hannah explains why advice about fibre and vegetables needs to account for individual digestive symptoms and tolerance. She discusses gradual changes rather than assuming the same approach works for everyone. Which food swaps come up? The guests suggest plain yoghurt with berries as an alternative to high-sugar fruit yoghurt, and oats as an alternative to sugary cereal. They also discuss fermented foods, including kefir and amasi. Does eating for gut health have to be expensive? The conversation considers food access and affordability in South Africa, with amasi and cabbage among the examples Hannah offers. The emphasis is on manageable changes rather than replacing everything in the cupboard. What happens behind the scenes at Woolworths? Christelle discusses Greek-style yoghurt, the Gut Club range, ingredient choices and product reformulation. In the “cold seat”, she explains the challenges of recyclable packaging and shares the customer response to removing sugar from iced tea. Also discussed - The gut-brain axis and the relationship between food and mood - Blood sugar, inflammation and nutritional psychiatry - Children’s eating habits and modelling food choices at home - Peri-menopause and changing nutritional needs - Diet culture, food enjoyment and everyday practicality