Ultra-Processed People

Why We Can't Stop Eating Food That Isn't Food

De: Chris van Tulleken

Narrado por: Chris van Tulleken, Dr. Xand van Tulleken

Duración: 11 h y 35 m

Resumen del Editor

The Omnivore's Dilemma meets Fast Food Nation from a global perspective in this game-changing look at the science, economics, and history of ultra-processed food and the industry's effect on our health and planet.

It’s not you, it’s the food.

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.

Medical doctor and broadcaster Chris van Tulleken has spent his career trying to reframe the conversation around eating right, balancing the hard (and sometimes shocking) facts about what we're putting into our bodies with empathy for the natural desire to keep eating what we like, have time for, and can afford. As he argues in this book, we are all participants in an experiment we didn't consent to, one to determine how to get us to buy as much ultra-processed food as possible. It’s not as simple as stumbling across the right diet trend, finding time to meal plan, or avoiding over-indulging in sugar, fat, or carbs or any other culprit. Nor is it a matter of individual will. It’s about learning to live in “the third age of eating”—defined by the overwhelming abundance of ultra-processed eating options—and arming yourself with the simple and not-so-simple facts that will help you make the choices that are right for you.

©2023 Chris van Tulleken (P)2023 Knopf Canada

Reseñas de la Crítica

#1 INTERNATIONAL BESTSELLER

Longlisted for the 2023 Baillie Gifford Prize for Non-Fiction

"Unsettling and deeply important. . . . [Ultra-Processed People] integrate[s] concepts of detailed food science and global market forces, showing how these affect individual humans. Tulleken weaves these threads together in a way that is evidence-based, compelling and humane. . . . A tremendously important book that will help readers choose less processed, better food."—Vincent Lam, Toronto Star

“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

“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

Very believable

Every thing that you have written about this subject matter makes sense to me, being someone who, if I must place a % on it I eat about 1% of bad food every several months two to three times per year. My weakness are potatoes chips and a chocolate candy bar with a kombucha or other so-called healthy drink. From your book I learned some of the more technical makeup of the ingredients in processed/ultra-processed food that I was not already acquainted with. Thank you for the lessons.

Great Read /reveals the truth

Yes, most of us know a lot of what he talks about. But seeing it put all together and reaffirming the motivations of big food, producers was interesting. It definitely makes me rethink my food choices. There were some production issues in the book that other people have mentioned regarding the interviews with the author’s brother that were hard to understand and not recorded very well. But other than that it’s a great book. I think the people that left negative reviews Are just upset that he is attacking the way they probably eat.

Just Wow!

This book is what I have been searching for! I always knew processed food was horrible for you. Now I understand all the reasons why. He breaks it down and explains it to where people can understand. Just amazing!

Incredibly good

Wonderfully written and narrated. Gripping subject illustrated vividly by the recorded interviews and personal stories and backed up by science explained in a way we can all understand. I am actually going to read this again immediately so I can absorb and retain more of the detail. If you are at all interested in healthy eating this is a book you must read.

What we all need to know about the food around us.

Chris and Xand tell a compelling story many of us can likely relate to. I wish we were all better educated about industrial food additives. I think there would be a lot less of them in use if we were.

a food expert who critiques our diet

i focus on the health of my body a lot. i love this book because i cook a lot in my home kitchen starting with raw ingredients. i may be healthier than everyone i know who is around my age (70.) now i know why that may be true - it’s my daily walking and the food i eat. modern convenience food is having an ill effect on our population and this book explains how we got this way. the author takes you on a journey of discovery that makes me skeptical of modern convenience food and makes me want to be a more knowledgeable cook in my home kitchen. homemade gluten-free buckwheat bread with 5 ingredients is my next project. the best healthcare is self-care

I never knew I was eating so badly

A Real simple solution, if the producers of the foods your eating belong to Wall Streets club of crooks “don’t eat it”

Incredible

I am a psychiatry resident and have a PhD in neuroscience. I studied the hypothalamic origins of hunger. This book taught me quite a bit and nailed it on the topics I was familiar with. I was touched by the discussion of journal club at the beginning, so reminiscent of my own experiences in lab :)

I loved this book. Please read it.

Great information.

This book was very well read and was much more enjoyable and interesting than I expected considering the topic. Definitely looking forward to a second audio book. The only negative was some of the audio in the interview was difficult to hear, but that was short.

Most important book to rrad if youre human

The very priceless information about what food that isnt food is doing to us and the world