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Join Chris in his travels through the world of food science and a UPF diet to discover what's really going on. 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 ten 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. This urgent and captivating read digs deep into one of the huge reasons, the rise and rise of ultra-processed food.” —Dr. Giles Yeo, author of Gene Eating: The Science of Obesity and the Truth about Diets 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. This urgent and captivating read digs deep into one of the huge reasons, the rise and rise of ultra-processed food' Giles Yeo Fascinating, but frankly horrifying investigation into our industrialised food system Ben Spencer, The Times
Ultra-Processed People - Penguin Books UK
It'll change what you eat . . . an unsettling examination of the food we eat and the industrial system that makes it Ben Spencer, The Times A devastating, witty and scholarly destruction of the shit food we eat and why.” —Adam Rutherford, bestselling author of A Brief History of Everyone Who Ever Lived Fascinating. . . . An unsettling exanimation of the food we eat and the industrial system that makes it” — TheSunday Times The education provided by this book is unreal. As someone who grew up eating what I now understand to be ultra-processed foods and having carried that habit into adulthood, I'm pretty disgusted at how terrifyingly naughty the methods used to make them are, how cantankerous they cat within our bodies and entirely aghast at the overall impact on health. Mind blowing stuff. Professor Green We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies?Ongoing Covid restrictions, reduced air and freight capacity, high volumes and winter weather conditions are all impacting transportation and local delivery across the globe. You may change or cancel your subscription or trial at any time online. Simply log into Settings & Account and select "Cancel" on the right-hand side. Highly readable . . . van Tulleken writes with the confidence of a doctor who has a reassuring bedside manner. . . . A scientist at heart, [he] isn’t afraid to take sides on some of the most controversial topics surrounding nutrition.. . . Charming. . . . You’ll never read a food label quite the same way again.” — Minneapolis Star Tribune An event publication that promises to change how we eat, saving ourselves and the planet at the same time.
Ultra-Processed People by Chris van Tulleken — how our food Ultra-Processed People by Chris van Tulleken — how our food
A fearless investigation into how we have become hooked on ultra-processed food . . . will have you scurrying to your cupboards Anjana Ahuja, Financial Times If you only read one diet or nutrition book in your life, make it this one.. . . Without a hint of finger-wagging or body shaming . . . Chris van Tulleken lays out what ultra-processed food is and why it is the single greatest problem with modern diets.” —Bee Wilson, award-winning author of The Way We Eat Now and Consider the Fork Mindblowing. You’ll never see food—or your body—the same way again.” —Alice Roberts, author of Anatomical Oddities Mindblowing. You'll never see food or your body the same way again Alice Roberts, author of ANATOMICAL ODDITIESHow much of our daily caloric intake comes from ingesting substances that, technically speaking, do not meet traditional definitions of “food”? Chances are, if you’re eating something that came wrapped in plastic and contains a funky ingredient you don’t have in your kitchen, it’s most likely—almost definitely—ultra-processed food, or UPF. More than the principal obstacle to “eating right,” UPF has been linked to metabolic disease, depression, inflammation, anxiety, and cancer, while the production, distribution, and disposal of UPF and related products globally is known to cause devastating environmental damage. At the same time, UPF represents the dominant, nigh-unavoidable food culture for millions upon millions of eaters. 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, and of what the evidence shows about the biology and psychology of eating in today's world. 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 Jacob E. Gersen, New York Times
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