In Jaime Ducharme’s TIME article, “Why One Dietician is Speaking Up for Ultra-Processed Foods,” a dietitian argues that ultra-processed foods have a place in our diets. The points raised about their convenience and affordability are valid but ultimately miss the bigger picture: ultra-processed foods are no substitute for the nutrition and health benefits of whole foods. Instead of defending ultra-processed foods, we should be advocating for systemic changes that make whole, organic foods more accessible to everyone.
Whole Foods: The Foundation of Health
Whole foods—such as organic fruits, vegetables, lean proteins, and whole grains—are foundational to health. These foods are minimally processed, retain their natural nutrient profiles, and are free from harmful additives and preservatives. They support everything from hormonal balance to digestion and cardiovascular health. Ultra-processed foods, on the other hand, may be convenient, but they are often packed with sugar, unhealthy fats, and excessive sodium, which lead to chronic health problems like obesity, diabetes, and heart disease.
A growing body of research supports these claims. According to a study from the National Institutes of Health (NIH), people who consume diets high in ultra-processed foods experience greater weight gain and higher risks of cardiovascular disease than those who eat primarily whole foods (Gillings Global Public Health). Additionally, Tufts University research highlights how healthier food choices, such as whole foods, could significantly reduce the risk of chronic diseases and lower long-term healthcare costs (Gillings Global Public Health).
Ultra-Processed Foods: Affordable but Harmful
While it’s true that ultra-processed foods are more affordable and accessible to many, that shouldn’t justify their promotion as a regular dietary choice. These foods are designed to be hyper-palatable, triggering overconsumption. Relying on them in the name of convenience overlooks the long-term damage they do to both personal health and public healthcare systems. As research from Harvard University shows, ultra-processed foods contribute significantly to obesity, diabetes, and heart disease, especially in low-income communities where access to whole foods is limited (Gillings Global Public Health, Tufts Nutrition Letter).
Government Subsidies Are Misplaced
A central issue in this debate is that misguided government subsidies artificially inflate the cost disparity between ultra-processed foods and whole foods. Major agricultural and processed food corporations, like Big Sugar, Big Dairy, and large processed food companies, benefit from subsidies that lower the cost of their products. This allows them to flood the market with cheap, calorie-dense but nutrient-poor foods readily available at every corner store and supermarket.
Meanwhile, organic farmers, local food producers, and those growing nutrient-dense whole foods struggle with higher costs, passed down to consumers. As a result, whole foods—those that should be the basis of a healthy diet—are often more expensive than fast food or processed snacks.
This disparity needs to change. The government should stop subsidizing industries that promote unhealthy, processed products and instead invest in organic and local farming. If organic produce and whole foods were subsidized, they could become more affordable and accessible, allowing people of all income levels to prioritize their health. Research from the University of North Carolina shows that policies like taxing ultra-processed foods and subsidizing whole foods could improve public health and reduce the cost burden on the healthcare system(Tufts Nutrition Letter, Cornell Blog Service).
Make Whole Foods Accessible to All
Ducharme points to the affordability of ultra-processed foods as a reason they are necessary, especially for economically disadvantaged communities. But this line of thinking perpetuates the idea that low-income individuals can’t or shouldn’t have access to healthy foods. It’s a false choice. Instead of defending ultra-processed foods, we should demand that whole foods become as affordable and accessible as their processed counterparts.
Investing in food systems that prioritize health would help change this. This includes offering subsidies and incentives to organic farmers, expanding access to local farmers’ markets, and supporting community gardens. Additionally, making organic, fresh produce a staple in school lunch programs and community food banks would create a cultural shift toward healthier eating. Whole foods should cost less than processed or fast foods, not more. A shift toward healthier eating habits is crucial for future generations, as demonstrated by initiatives like the Cornell Food and Brand Lab’s Smarter Lunchroom Initiative, which helps schools provide more nutritious options to students (Cornell Blog Service).
The Hidden Costs of Ultra-Processed Foods
Defending ultra-processed foods ignores the hidden costs. While they may seem inexpensive upfront, the health issues they contribute to—such as high blood pressure, diabetes, and obesity—place an enormous burden on healthcare systems. These conditions disproportionately affect low-income communities, creating a cycle of poor health and limited access to resources.
In contrast, a diet rich in whole, organic foods can help prevent many of these chronic conditions. People who eat fresh produce, lean proteins, and healthy fats are less likely to develop lifestyle-related diseases and enjoy higher energy levels, better mental health, and overall improved well-being. By subsidizing organic agriculture and making whole foods more affordable, we can save on healthcare costs in the long run and improve the quality of life for millions (Gillings Global Public Health, Tufts Nutrition Letter).
A Call for Change
Instead of normalizing the consumption of ultra-processed foods, we need to advocate for systemic change. The government should stop supporting industries that prioritize profit over health and start investing in farmers and food producers who are committed to providing nutrient-dense, whole foods. By shifting subsidies toward organic farming and sustainable agriculture, we can make fresh, healthy foods available to everyone, not just the privileged few.
It’s time to challenge the status quo. Ultra-processed foods may be convenient, but they should not be the default option for those with limited financial resources. Whole, organic foods should be the most affordable and accessible choice, empowering individuals and families to make healthier decisions for themselves without being priced out of the market.
Conclusion: Whole Foods for a Healthier Future
Ducharme’s defense of ultra-processed foods is a symptom of a broken food system that places convenience over well-being. We shouldn’t accept a world where whole foods are out of reach for many while unhealthy, processed products dominate grocery stores. If the government redirected its support toward organic and local food producers, we could level the playing field and ensure that whole, nourishing foods are accessible to everyone.
Let’s advocate for a future where whole foods—rich in nutrients, free from harmful additives, and grown sustainably—are not a luxury but a staple of every household. Organic fruits, vegetables, and other whole foods should cost less than ultra-processed snacks, and it’s up to us to demand these changes for the sake of our health and the health of future generations.