With Health Secretary Robert F. Kennedy Jr. publicly calling out Big Food, ultra-processed foods are finally entering the national spotlight. But the conversation risks becoming politicized, and that would be a mistake.

The health harms of ultra-processed foods are becoming increasingly documented, yet public discourse too often gets bogged down in politics rather than advancing solutions. What we need now is action.

For decades, ultra-processed foods — cheap, palatable, shelf-stable products engineered for maximum consumption — have dominated the American diet. Originally developed during World War II to provide affordable, long-lasting rations, these foods have since morphed into something far more extreme.

What began as a wartime necessity evolved into a profit-driven industry built on super-sized portions, synthetic additives, and relentless marketing. Today, these hyper-engineered products comprise more than 73 percent of the U.S. food supply, according to Northeastern University’s Network Science Institute.

Conditions once rare in children, such as type 2 diabetes and fatty liver disease, are now rising, especially in low-income and minority communities where ultra-processed foods are often more accessible than nutritious alternatives. We are seeing mental health suffer too. Emerging research on the gut-brain connection suggests that additives and refined carbohydrates in ultra-processed foods may disrupt the gut microbiome, contributing to increased rates of anxiety, stress, and depression.

The consequences go far beyond individual health. The U.S. obesity epidemic costs an

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