{
  "version": "1.2.0",
  "chapters": [
    {
      "startTime": 0,
      "title": "Ultra-Processed Foods and the Baking Industry"
    },
    {
      "startTime": 608,
      "title": "Shrinkflation and Downgraded Ingredients"
    },
    {
      "startTime": 862,
      "title": "Microbiology Impact on Tendons, Bones, and Muscles"
    },
    {
      "startTime": 980,
      "title": "Processed Meats as a Red Flag"
    },
    {
      "startTime": 1236,
      "title": "Non-Declarable Ingredients in Processed Ham"
    },
    {
      "startTime": 1506,
      "title": "Vegetable Oils as a Red Flag Ingredient"
    },
    {
      "startTime": 1831,
      "title": "The History of Vegetable Oil Production"
    },
    {
      "startTime": 2198,
      "title": "The Risks of a Diet with Only 10% Ultra-Processed Food"
    },
    {
      "startTime": 2694,
      "title": "American Food Manufacturing and Extreme Processing"
    },
    {
      "startTime": 2872,
      "title": "Making Healthy Burgers and Vegetable Crisps"
    }
  ]
}