The podcast episode from The New York Times' The Daily, hosted by Sabrina Tavernisi, explores the prevalence and impact of ultra-processed foods on health, particularly obesity. Nutrition writer Alice Callahan, who holds a PhD in nutrition, discusses how ultra-processed foods have become a significant part of the American diet, making up about 70% of the food supply. These foods are characterized by their industrial production and long ingredient lists, often containing additives not found in home kitchens. The conversation highlights how these foods are designed to be convenient, shelf-stable, and inexpensive, which has contributed to their widespread consumption. Callahan explains that the rise of ultra-processed foods correlates with increasing obesity rates, a trend observed globally. The episode delves into the historical context, noting that tobacco companies played a role in the proliferation of hyperpalatable foods, which are engineered to be highly appealing and difficult to resist. The podcast also discusses a study by Kevin Hall, which found that participants consumed more calories and gained weight when eating ultra-processed foods compared to unprocessed foods, even when the nutritional content was matched. This suggests that factors beyond basic nutrition, such as hyperpalatability, contribute to overeating. The episode concludes with a discussion on the challenges of regulating these foods and the potential parallels to the regulation of tobacco products.