I Ate More. I Weighed Less.

In Malaysia, I ate like a poet unchained.

Noodles in the morning.

Spiced broth at noon.

Chicken glazed with soy and garlic by nightfall.

I sat on plastic stools under humming fans.

I picked up late-night snacks from carts where the only menu was memory and steam.

I ate more than usual.

I felt full every day.

But when I returned home, the scale surprised me.

Two pounds lighter.

My steps had not changed.

My sleep was the same.

I tracked nothing.

I restricted nothing.

Yet somehow, my body felt clearer, lighter, and calmer.

That was the moment I understood.

The issue was not how much I had been eating.

It was what I had been eating.

Here’s the bar of my Penang hotel:

The Research Now Makes It Obvious

A major review published in Nature Reviews Endocrinology confirmed what I had already suspected.

Ultra-processed foods, often called UPFs, are not just harmless conveniences.

They actively promote overeating, disrupt metabolism, and increase the risk of obesity and chronic disease.

Researchers reviewed decades of data.

Their conclusions were clear:

• UPFs override your sense of fullness
• They damage the gut microbiome
• They interfere with hormones like insulin and leptin
• They promote chronic inflammation
• They increase the risk of early death

These are not neutral calories.

They are chemical provocations.

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From Preservation to Manipulation

A century ago, food processing helped prevent disease.

Preservatives and fortification solved real problems like spoilage and vitamin deficiencies.

But today’s ultra-processed foods are something else entirely.

They are stripped of fiber and water.

They are saturated with sugar and salt.

They are softened or crisped for speed.

They require little chewing and deliver maximum pleasure in minimal time.

These are not foods made to nourish.

They are products made to disappear.

What I Noticed in Malaysia

In Penang and Singapore, I kept waiting for the usual signs.

Cravings.

Energy crashes.

That pull toward sugar at night.

None of them came.

Instead, I ate whole and real foods.

Greens stir-fried in oil.

Fish with bones intact.

Rice, fruit, spice, and broth.

Even the desserts had substance.

Even the snacks had structure.

And every bite required chewing.

What Ultra-Processed Foods Really Do

The review and related studies show that UPFs:

• Speed up how fast we eat
• Bypass satiety signals
• Starve the beneficial bacteria in the gut
• Trigger a hormonal imbalance
• Promote low-grade inflammation
• Crowd out nutrient-rich foods

One U.S. study linked high UPF intake to more than 120,000 preventable deaths each year.

Another found strong associations with cardiovascular disease, type 2 diabetes, and cognitive decline.

This finding is not just about gaining weight.

It is about how these foods affect nearly every system in the body.

Labels Lie. Chemistry Tells the Truth.

UPFs often pretend to be healthy.

They say low-fat, gluten-free, plant-based, or high-protein.

But flip the package and the label tells a different story.

You’ll find artificial flavors, gums, starches, stabilizers, and sweeteners you can’t pronounce.

You’ll find them in:

• Protein bars
• Ready-to-drink shakes
• Flavored yogurts
• Cereal with cartoon characters
• Shelf-stable snacks that never spoil

These foods don’t just deliver calories.

They confuse your hunger.

They dull your instincts.

They keep you coming back.

What I Now Tell My Patients

Instead of strict food rules, I offer simple replacements.

• Eat foods with fewer than five ingredients
• Choose oats over cereal
• Choose fruit over a bar
• Choose nuts over crackers
• Cook when you can, even if it’s just olive oil, garlic, and greens

Real food asks you to chew.

It slows you down.

It satisfies you in a way engineered foods cannot.

You don’t need to be perfect.

You only need to shift direction.

Letting Go Is Hard for a Reason

Manufacturers design ultra-processed foods to be addictive.

They melt in your mouth.

They hit the same reward centers as nicotine.

They are easy to chew and hard to resist.

They make you eat faster and feel less full.

This is not a failure of willpower.

This is a feature of the product.

Start small:

• Replace soda with sparkling water and lime
• Prep one simple meal a week
• Add a vegetable to each dinner
• Keep one snack unprocessed

The smallest shift creates momentum.

And momentum is what makes change last.

Final Thoughts: Hunger Is a Signal

In Malaysia, I stopped thinking about food.

I didn’t count macros.

I didn’t obsess over protein.

I ate when I was hungry and stopped when I was full.

Because the food I was eating allowed me to stop.

When I walked through the airport food court back home, everything looked different.

It wasn’t the smell that hit me.

It was the stillness.

The silence.

The lifelessness of boxes filled with shelf-stable meals and snack bars designed by chemists, not chefs.

And I realized something.

Hunger is not always a request for food.

Sometimes, it is a call for something real.

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Author bio: I am a radiation oncologist who writes daily about longevity, cancer prevention, and the small habits that change health trajectories. I’m a physician and writer who helps people understand how everyday habits shape long-term health. I believe food should fuel, not fool, the body.