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Ultra-Processed People

Ultra-Processed People 1

The Science Behind Food That Isn't Food

by Chris van Tulleken
Paperback
Publication Date: 02/05/2023
5/5 Rating 1 Review

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THE NUMBER ONE SUNDAY TIMES BESTSELLER
FORTNUM & MASON'S DEBUT FOOD BOOK OF THE YEAR 2024
A TIMES AND SUNDAY TIMES SCIENCE BOOK OF THE YEAR 2023
AN ECONOMIST, DAILY MAIL, GOOD HOUSEKEEPING and AMAZON BEST BOOK OF THE YEAR 2023
SHORTLISTED FOR WATERSTONE'S BOOK OF THE YEAR 2023
Chosen by the SUNDAY TIMES, GUARDIAN, FT and DAILY MAIL as one of their BEST SUMMER BOOKS OF 2023


'If you only read one diet or nutrition book in your life, make it this one' Bee Wilson

'A devastating, witty and scholarly destruction of the shit food we eat and why' Adam Rutherford

---

An eye-opening investigation into the science, economics, history and production of ultra-processed food.


It's not you, it's the food.

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?

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).

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. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food.

The Number 1 Sunday Times bestseller, August 2023

ISBN:
9781529903591
9781529903591
Category:
Food & society
Format:
Paperback
Publication Date:
02-05-2023
Language:
English
Publisher:
Cornerstone Publishing
Country of origin:
United Kingdom
Dimensions (mm):
234x153x27mm
Weight:
0.48kg
Chris van Tulleken

Chris van Tulleken is an infectious diseases doctor at the Hospital for Tropical Diseases in London. He trained at Oxford and has a PhD in molecular virology from University College London where he is an Associate Professor. His research focuses on how corporations affect human health especially in the context of child nutrition and he works with UNICEF and The World Health Organisation on this area. As one of the BBC's leading broadcasters for children and adults his work has won two BAFTAs. He lives in London with his wife and two children.

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1 Review

Very good book. While it goes into considerable detail at times - all referenced - it’s as much a book about the food we eat as a story of the journey / learning of the author. It presents a well argued case that we should look at food differently, at least differently from just looking at sugars, fats, proteins, and carbs. I was already fairly careful with my diet but this book has changed what I eat.

Recommended
Contains Spoilers No
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