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

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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). 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.

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

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. No fads, no nonsense, just practical, science-based advice on how to eat well’ Daily Mail, Books of the YearJoin Chris in his travels through the world of food science and a UPF diet to discover what’s really going on. 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.

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

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 Everyone needs to know this stuff.” —Tim Spector, bestselling author of Spoon-Fed: why Almost Everything We’ve Been Told about Food is Wrong 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 EatsMindblowing. You'll never see food or your body the same way again Alice Roberts, author of ANATOMICAL ODDITIES 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 The right to know what we eat and what it does to our bodies and the right to good, affordable food.

Ultra-Processed People by Chris van Tulleken | Waterstones

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

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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? 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 Fascinating. . . . An unsettling exanimation of the food we eat and the industrial system that makes it” — TheSunday Times 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.