Shopping has become a “horrible” experience for many due to the cost of living crisis, and we could end up paying for it with our health.
Cash-strapped shoppers are sacrificing their well-being by gorging on ultra-processed foods, eating too much takeout, and avoiding fresh fruits and vegetables.
Leading Australian food scientist Gary Kennedy spoke to FEMAIL about common mistakes budget-conscious shoppers make and ways to be more thrifty without getting sick.
1. Fill your cart with ultra-processed foods (UPF)
Ultra-processed foods are to blame for the obesity epidemic, diabetes and going up cancer rates among the youngest.
But experts disagree on exactly which foods should be included in the umbrella term, with some arguing that it is “too broad” and puts almond milk in the same category as sugary sodas.
“The problem with ultra-processed foods is that there is no key definition in the dictionary or standard codes, or even in the law,” Mr Kennedy said.
“These are basically foods that are nowhere near finished as raw materials, and significant portions of what makes them nutritious are gone.”
Australian food scientist Gary Kennedy has said that if the government wants people to eat a healthier diet, then the price of suitable foods needs to be made cheaper.
While Kennedy said some healthier products, such as tofu, technically fit the definition of “ultraprocessed,” the term actually covers products such as white bread, white sugar and products such as soda and ready meals, which contain a high number of artificial additives and preservatives.
But with struggling Australians already paying 54 per cent more than the global average for food, Kennedy is not one to judge people for eating cheap, convenient ultra-processed foods.
‘The only ones who talk about the UPF are the rich. “If you can choose between a steak and a hamburger, you’re rich,” he said.
‘The poor will buy the cheapest food; Cost is always the number one factor. In the supermarket they will be forced to prioritize price.’
Kennedy explained that ultra-processed foods tend to have a longer shelf life, are easier to transport, and are therefore cheaper than healthier, fresher options that spoil more quickly.
Australians pay 54 per cent more than the global average for food, a financial burden that has made shopping a “horrifying” experience for many.
He said Australians who opt for ultra-processed foods to save money should try to make sure they balance them, where possible, with healthier options.
Kennedy also warned about products that might not seem ultra-processed at first glance, but actually are. He is wary of products such as tomato paste, which has “no relation” to a real tomato, sugar-laden barbecue sauce and so-called “healthy muesli” bars that are often as highly processed as chocolate.
He also does not recommend the regular consumption of soft drinks: ‘When I was a child, a soft drink was a pleasure, it was never a normal food.
“Some of these foods that are consumed more regularly now were definitely not consumed regularly 50 years ago. We didn’t eat out much either.
2. Eating too many sneaky takeaways
Fresh fruits and vegetables have become more difficult to acquire, and Kennedy said this is partly due to the standardization of produce that makes fruits and vegetables look perfect.
Kennedy said that, on average, one in three Australian meals is prepared outside the home, making us the second-largest country in consumption of ready-made and takeaway food, after the United States.
While acknowledging that eating out can be cheaper in some circumstances, restaurant and takeaway meals are often higher in saturated fat, sugar and salt and therefore predispose us to cancer, diabetes and diseases. heart diseases.
The answer is to cook more meals at home whenever possible, but that can be a problem for some.
‘Most Australians don’t know how to cook. Some new apartments don’t even have a kitchen; They have small kitchens with a microwave, bench and stove.’
Kennedy said the cost of food also makes cooking unattractive, especially for inexperienced people.
He mentions a recent comparison made to Curtis Stone’s famous $10 Coles meals from 2017, saying that in the current economy it would cost $20 or more to prepare.
Kennedy said we need to learn to be more thrifty in the way we shop and cook. He recommends buying in bulk when possible, always buying specials, and using a freezer to ensure low-cost ingredients are available.
3. Eat meat every day
Kennedy recommends saving money by avoiding meat for one or two days a week. In fact, new trends indicate that Australians are already buying less meat.
“It’s cheaper to avoid meat a couple of days a week,” Dr. Kennedy said. “The risk of diseases such as stroke and obesity was also reduced.”
The expert also suggested buying more chicken, which is generally cheaper, and chicken sales will already exceed sales of all other types of meat in Australia.
4. Sacrifice fruits and vegetables
Kennedy remembers what fruits and vegetables were like when he was a child and says that perfect apples, oranges and carrots are a very modern invention.
‘At some point, everything became perfect. It wasn’t like that when I was a kid. It’s like fashion: people want standardization and that costs more.’
Recommends buying imperfect fruits and vegetables when possible; They are usually cheaper and are jokingly marketed in supermarkets as “rare” or “rare”. These vegetables are perfect for stews and soups that are nutritious for the body.
Dietitians also recommend frozen fruits and vegetables as a solution for Australians struggling to eat well on a budget.
The consequences of lower fruit and vegetable consumption due to inflation are already being seen in the UK, where there has been a resurgence in cases of rickets and scurvy. which is related to vitamin C intake.
But the “outrageous” cost of food cannot simply be passed on to the consumer in the long term, and Kennedy argues that the government should intervene with policy changes..
‘We need to change the paradigm. Years ago the Greens (Australians) pushed for fruit and vegetables to be GST free to help them be affordable. If we want people to eat healthy food, we have to make it cheap.’
The change can’t come soon enough for many Australians who have had to give up their favorite staple foods or limit their meals entirely.
One Australian told me they had been eating the same diet for years, but had seen their grocery bills double in the last two years, prompting them to cut out bread and eggs..
Another fed-up shopper said his weekday diet was limited to “tuna, rice, beans.”