Ultra-Processed People: Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?

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An eye-opening investigation into the science, economics, history and production of ultra-processed food. For too long we've been told we just need to make different choices, when really we're living in a food environment that makes it nigh-on impossible. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. Chris van Tulleken is an infectious diseases doctor at the Hospital for Tropical Diseases in London. There's a brilliant moment where you talk about being in the park and your daughter is having an ice cream.

Ultra-Processed People book Chris van Tulleken interview | Ultra-Processed People book

van Tulleken’s investigation is an eye-opening one, as he digs deep into the processes that keep our foods from spoiling, make them not only delicious but addictive, and are suppressing and altering our bodies’ natural operations. Please remember it can take some time for your bank or credit card company to process and post the refund too. Chris van Tulleken lays out what ultra-processed food is and why it is the single greatest problem with modern diets. He appears regularly on TV, radio and podcasts around the world, and is one of the top 100 most cited scientists in the world.

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Ultra-Processed People by Chris van Tulleken: 9781039010833 Ultra-Processed People by Chris van Tulleken: 9781039010833

For too long we’ve been told we just need to make different choices, when really we’re living in a food environment that makes it nigh-on impossible.We honour Aboriginal and Torres Strait Islander peoples' continuous connection to Country, waters, skies and communities. Van Tulleken is at his best when using his own scientific expertise to help readers through otherwise unnavigable science, data and history, explaining with precision what we are actually eating. Investigating everything from environmental impact and food fraud to allergies, ultra-processed food and deceptive labelling, Spector also shows us the many wondrous and surprising properties of everyday foods, which scientists are only just beginning to understand. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from.

Ultra-Processed People: Why Do We All Eat Stuff That Isn’t

At the same time, UPF represents the dominant, nigh-unavoidable food culture for millions upon millions of eaters. Tim Spector is a professor of genetic epidemiology at King's College London and honorary consultant physician at Guy's and St Thomas' hospitals. A wonderful and fascinating exposé of ultra-processed food, edible substances with strange sounding ingredients which are manufactured by some of the wealthiest companies on the planet and which, worryingly, form an increasing part of our diet.Ultra-Processed People] integrate[s] concepts of detailed food science and global market forces, showing how these affect individual humans. A tour of how the science of processing has allowed companies to produce goods that are no longer even faint echoes of the real food of which they are copies. Find out why exercise and willpower can't save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good). Find out why exercise and willpower can’t save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good). The past 10 years has seen an inflection point in human history, where more people in the world are now dying of eating too much, than of eating too little.

Ultra-processed People [2023] paperback Chris van Tulleken: Ultra-processed People [2023] paperback

The Omnivore’s Dilemma meets Fast Food Nation from a global perspective in this game-changing look at the science, economics, and history of ultra-processed food and the industry’s effect on our health and planet.

Premium Digital includes access to our premier business column, Lex, as well as 15 curated newsletters covering key business themes with original, in-depth reporting. In this Q+A, extracted from the latest episode of the Penguin Podcast, the author of Ultra Processed People talks about how ultra-processed food is changing our lives and bodies, and the complicated nature of our food economy.