Mihail Pautovmedic, IC Fundeni · Doctor Mihail - Medic specialist în chirurgie generală, Educator de sănătate

Nu toate alimentele pe care scrie ‘bogat în proteine’ sunt automat sănătoase. Verifică etichetele!☝🏻

14 Jun 2025 · 1 min

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0:50

Short YouTube transcript (dialogue) discussing the rise of protein claims on foods and cautioning that many ‘high-protein’ products are ultra-processed, may include isolated proteins (e.g., whey isolate), contain many additives, low fiber, and sometimes only modest actual protein amounts (example: ~10 g). The clip urges defining ‘ultra-processed’ and checking labels.

What do you think about the fact that proteins are now used in the food industry to promote any kind of food? A lot of the times it's ultra processed food and we have a lot of labels like high in protein. How dangerous do you think are these ultra processed proteins that are artificially added in kind of healthy foods?
The first thing that we have to do is we have to define. There's no category definition for ultra processed foods. And I'm going to highlight a few things that maybe you've thought about it, maybe that you haven't, but when, for example, you grind up a meat to make a burger, you've now created a process. A processed food.
Yeah.
That is now a processed food. A whole beef ground up into a burger. This is now processed. A whey protein isolate would be considered an ultra processed food. So the first thing that we must do if we are all going to have a meaningful conversation about ultra processed foods is what are the categories over consumption of calories, especially from over ultra processed foods that are low in fiber. Our problem? And we've gone to the grocery store and we have looked at ultra processed foods that say they're high in protein. And then we go and we look at the back of the label and it's fortified wheat protein with 500 other ingredients that we can't read. And on the back it says high in protein. And it's, I don't know, 10 grams of protein.
Yeah.
And then 50 grams of carbohydrate. So what is going to be true and what's not true and then also what is the quality of that protein?