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Ultra-Processed People: The Science Behind Food That Isn't Food

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In our fast-paced world, convenience is king where food is concerned and many of us are now fuelling our bodies with an entirely novel set of substances called Ultra-Processed Food. In today’s episode, we’re taking a closer look at this industrially processed food (which is designed and marketed to be addictive), and asking the question: do we really know what it's doing to our bodies? This book is going to hurt, exposing the food industry’s underbelly in painstaking, gory, unanaesthetised detail Disregarding any scientific definition of UPF the author defines it in the Introduction : "UPF has a long, formal scientific definition, but it can be boiled down to this: if it's wrapped in plastic and has at least one ingredient that you wouldn't ordinarily find in a home kitchen, it's UPF." (p6) He adds on pp(217-218) "whether something might be UPF, it's probably a good rule of thumb that,if any of the ingredients are in your deodorant or your enema, then it probably is." 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 This audiobook contains exclusive bonus content between Drs Chris and Xand van Tulleken, where they deep-dive into what you've just listened to at the end of each part.

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 UPFs include foods we might even view as harmless. Forget fatty meat or microwave lasagnes, supermarket bread is ultra-processed, the book says. Yet it’s also witty, pacy and (despite a lot of academic stuff) approachable. A bit like Operation Ouch, in other words. And as doctors say, this book is going to hurt, exposing the food industry’s underbelly in painstaking, gory,unanaesthetised detail. An event publication that promises to change how we eat, saving ourselves and the planet at the same time.

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To test out his theory, Dr van Tulleken went on a diet consisting of 80 percent UPFs — which is the normal diet of a British teenager, he said. After 30 days, he gained weight, and measured his hormone levels. After reading this I now think UPF is as bigger timebomb as climate change (also caused by UPF production) and UPF should be treated as more deadly and costly, both social and economic, than smoking ever was. We the people should be demanding our governments heavily invest in studying the effects of UPF in our diets and clamping down on chemical substances and structures that go into foods in what is a completely self-regulated (in America especially) industry that would never be accepted in other safety conscious industries from pharma to aviation. UPF has a long, formal scientific definition, but it can be boiled down to this: if it's wrapped in plastic and has at least one ingredient that you wouldn't usually find in a standard home kitchen, its UPF.” I gained a lot of weight,” he explained to BBC presenters Nikki Bedi and Peter Curran. “If I had continued all year [on this diet], I would have doubled my body weight and I was not forcing this food in. My hunger hormones were still sky-high after a meal, too.”

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 A scathing takedown . . . This impassioned polemic will make readers think twice about what they eat Publishers Weekly VERNEL OW - WHEY POWDER (MILK); WHEY PROTEIN CONCENTRATE (MILK); CALCIUM CASEINATE (MILK); SALT; ACIDITY REGULATOR, TRISODIUM CITRATE: ARTIFICIAL ANILLA FLAVOUR; EMULSIFIER, MONO- AND DIGLYCERIDES (E471)L *PRODUCED FROM GENETICALLY MODIFIED SUGAR BEETS, CORN, AND SOYA BEANS". 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 YeoThe additives / microbiome sections seem a little weaker to me in terms of evidence, though it skeeves me out that there's a huge loophole for the regulation of additives (self determination: company asserts it's safe, FDA is OK with that, it goes on the market). I didn't know xanthan gum was a polysaccharide made of bacterial slime, but the evidence that it messes with your gut microbiome seems tenuous (a bacterial species is present in billions of people who eat it, but absent in remote hunter-gatherer people - well, we're exposed to a a lot more stuff than just xanthan gum). Several of the studies van Tulleken cites are in mice, which are not a perfect analogue to humans, though I see the ethical problems in subjecting a human test group to huge amounts of a chemical. 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. We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely novel set of substances called Ultra-Processed Food. There's a long, formal scientific definition, but it can be boiled down to this: if it's wrapped in plastic and has at least one ingredient that you wouldn't find in your kitchen, it's UPF. Firstly OpenFoodFacts have a database of food products from all over, and the key thing is they show the NOVA score for most stuff. UPFs contain ingredients that our body can't process properly, causing our brain to be out of sync with our stomachs. these novel ingredients are confusing our gut microbiomes. the government does not regulate the food industry like it does the pharmaceutical industry, and there's no knowing what the long term effects of these highly processed ingredients are.

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