Grocery shopping has become a ‘horrifying’ 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 consuming ultra-processed foods, eating too much takeout, and skipping fresh fruits and vegetables.
Leading Australian food scientist Gary Kennedy spoke to FEMAIL about the common mistakes price-conscious shoppers make – and ways to be more frugal without getting sick.
1. Filling your cart with ultra-processed foods (UPF)
Ultra-processed foods are blamed for the obesity epidemic, diabetes and rising cancer rates among young people.
But experts disagree on exactly which foods should fall under the umbrella term, with some arguing the term is “too broad” and puts almond milk in the same category as sugary soft drinks.
“The problem with ultra-processed foods is that there is no key definition in the dictionary, in standard codes, or even in law,” Kennedy said.
“It’s basically a food whose raw materials have run out of steam, and a significant portion of what makes it nutritious has disappeared.”
Australian food scientist Gary Kennedy has said that if the government wants people to eat healthier, the right types of food must be made cheaper.
Although Mr Kennedy has said that some healthier products, such as tofu, technically fall within the definition of ‘ultra-processed’, in reality the term includes white bread, white sugar and products such as carbonated drinks and ready-made meals, containing a large number of artificial additives and preservatives.
But with struggling Australians already paying 54 percent more than the world average for food, Kennedy is not one to judge people for eating convenient, cheap, ultra-processed food.
“The only people who talk about UPF are rich people. “If you can choose between a steak and a hamburger, you’re rich,” he said.
“Poor people will buy the cheapest food; cost is always the most important factor. At the supermarket they will be forced to make price a priority.’
Mr Kennedy explained that ultra-processed foods often have a longer shelf life, are easier to transport and are therefore cheaper than healthier, fresher options that spoil more quickly.
Australians pay 54 percent more than the world average for groceries, a financial burden that has made shopping a ‘horrific’ experience for many
He said Australians turning to ultra-processed foods to save money should try to ensure they balance this with healthier options where possible.
Mr Kennedy also warned against products that may not appear ultra-processed at first glance, but in fact are. He is cautious about products like tomato paste, which has “very little relation” to a real tomato, sugar-laden barbecue sauce, and so-called “healthy granola bars” that are often as processed as chocolate.
He also advises against regular soft drink consumption: ‘When I was little, soft drinks were a treat, they were never meant to be just food.
‘Some of these foods that are eaten more regularly now were certainly not eaten regularly fifty years ago. We didn’t eat out that much either.’
2. Eating too many sneaky takeaways
Fresh fruit and vegetables have become harder to come by and Mr Kennedy said this is partly due to the standardization of produce, which makes fruit and vegetables look perfect.
Mr Kennedy said on average one in three Australian meals are prepared away from home, making us second only to the United States in the consumption of takeaway and ready-made food.
While he acknowledged that eating out can be cheaper in certain circumstances, restaurant and takeaway meals often contain more saturated fat, sugar and salt – and therefore predispose us to cancer, diabetes and heart disease.
The solution is to cook more meals at home where possible, but that can be a problem for some.
‘Most Aussies can’t cook. Some new apartments don’t even have a kitchen; they have a kitchenette with a microwave, a bench and a stove.’
Mr Kennedy said the cost of grocery shopping also makes cooking unattractive, especially for those who are inexperienced.
He mentions a recent comparison to Curtis Stone’s famous $10 Coles meals from 2017, saying that in today’s economy they would cost $20 or more to prepare.
Mr Kennedy said we must learn to be more frugal in the way we shop and cook. He recommends buying in bulk if possible, always buying specials and using a freezer to ensure cheap ingredients are available.
3. Eating meat every day
Mr Kennedy recommends saving money by going meat-free one or two days a week. New trends show that Australians are already buying less meat.
“It’s cheaper to avoid meat a few days a week,” Dr. Kennedy said. ‘It also reduced the risk of diseases such as stroke and obesity.’
The expert also suggested buying more chicken, which is generally cheaper as chicken sales are already set to overtake sales of all other meats in Australia.
4. Sacrificing fruits and vegetables
Mr Kennedy reminisces about what fruit and vegetables looked like as a child and says perfect apples, oranges and carrots are a very modern invention.
‘Somewhere along the way everything became perfect. That wasn’t the case when I was little. It’s just like fashion: people want standardization, and that costs more.’
He recommends buying imperfect fruits and vegetables whenever possible; they are usually cheaper and, as in supermarkets, are playfully marketed as ‘wonky’ or ‘weird’. These vegetables are perfect for stews and soups that are nutritious for the body.
Dietitians also recommend frozen fruit and vegetables as a solution for Australians who struggle to eat well on a budget.
The consequences of reduced fruit and vegetable consumption due to inflation are already visible in Britain, where cases of rickets and scurvy have again increased. which is related to vitamin C intake.
But the ‘excessive’ cost of groceries cannot simply be passed on to consumers in the long term, with Mr Kennedy arguing the government must step in with policy changes..
‘We have to change the paradigm. Years ago the [Australian] The Greens lobbied to make fruit and vegetables GST-free so they would remain affordable. If you want people to eat healthy, it has to be 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 altogether.
One Aussie told me they had been following the same diet for years but had seen their grocery bills double in the past two years, prompting them to cut out bread and eggs.
Another fed-up customer said their diet on weekdays was limited to “tuna, rice and beans.”