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

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A fearless investigation into how we have become hooked on ultra-processed food. . . . [van Tulleken’s] key message will have you scurrying to your cupboards. . . . And, if there is any justice, this gripping, well-evidenced exposé will shame policymakers and shake the food industry to its money-driven core. . . . [ Ultra-Processed People] is more than just a great science book: it breaks down a complex issue of cultural, social, economic and political importance with clarity and sensitivity but without moralising; it competently evaluates the scientific literature; and it roams the globe in search of answers.” —Financial Times In Ultra-Processed People, a persuasive mix of analysis and commentary, [Chris van Tulleken] shows how [ultra-processed] foods affect our bodies and how their popularity stems in part from shady marketing and slanted science Matthew Rees, Wall Street Journal 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 An eye-opening investigation into the science, economics, history and production of ultra-processed food. 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

Ultra-Processed People: Why Do We All Eat Stuff - WHSmith

How 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.

Ultra-Processed People] advocates for our right to understand the impact of what we eat and access affordable, healthy food in an environment that makes it nearly impossible. . . . A lucidly written, grimly fascinating and essential read.” —Baillie Gifford Prize for Non-Fiction jury citation

Ultra-Processed People, How to Lose Weight Well, Slow Cooker Ultra-Processed People, How to Lose Weight Well, Slow Cooker

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? If you only read one diet or nutrition book in your life, make it this one. It will not only change the way you eat but the way you think about food. And it does all this without a hint of finger-wagging or body shaming. I came away feeling so much better informed about every aspect of ultra-processed food, from the way it affects the microbes in our gut to why it is so profitable to produce to why it's so hard to eat only a single bowl of Coco Pops to why any food that is marketed as 'better for you' is almost certainly not. Bee Wilson Change the plan you will roll onto at any time during your trial by visiting the “Settings & Account” section. What happens at the end of my trial? 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

Join Chris in his travels through the world of food science and a UPF diet to discover what’s really going on. Fascinating, but frankly horrifying investigation into our industrialised food system Ben Spencer, The Times 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. Fascinating. . . . An unsettling exanimation of the food we eat and the industrial system that makes it” — TheSunday Times Chris van Tulleken bravely turns himself into a guinea pig to explore the ins and outs of ultra-processed food. . . . His account of what happens to our food during its trip to our gut, and the connection that bad food has to the epidemics of obesity and diabetes . . . is persuasive and scary.” —Adam Gopnik, The New Yorker

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

You may also opt to downgrade to Standard Digital, a robust journalistic offering that fulfils many user’s needs. Compare Standard and Premium Digital here. Mindblowing. You'll never see food or your body the same way again Alice Roberts, author of ANATOMICAL ODDITIES For cost savings, you can change your plan at any time online in the “Settings & Account” section. If you’d like to retain your premium access and save 20%, you can opt to pay annually at the end of the trial. 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. . . . 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.” — The New York Times Book Review 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

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. If you do nothing, you will be auto-enrolled in our premium digital monthly subscription plan and retain complete access for 65 € per month. 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.

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

A] compelling examination of ultra-processed food—or UPF—as a public health issue. . . . [van Tulleken] details how UPF companies are destroying traditional diets and critiques industrial food arguments around inefficiency. . . . [H]is advice is matter-of-fact . . . [his] scope and approach . . . unique.”— Civil Eats 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 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 A scathing takedown . . . This impassioned polemic will make readers think twice about what they eat Publishers Weekly A fearless investigation into how we have become hooked on ultra-processed food . . . will have you scurrying to your cupboards Anjana Ahuja, Financial TimesFind 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 right to know what we eat and what it does to our bodies and the right to good, affordable food. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. An event publication that promises to change how we eat, saving ourselves and the planet at the same time.