Picture this: you're staring down a bag of chips, knowing you shouldn't, but you can't stop. Sound familiar? Ultra-Processed People by Chris van Tulleken flips the script. It's not weak willpower—it's ultra-processed foods (UPF), those lab-crafted eats now supplying over half our calories, tweaked by food scientists to light up your brain's reward centers like slot machines.
Chris, a doctor turned food detective, globe-trots through factories and labs, unpacking UPF's story. These aren't your grandma's preserved pickles; they're emulsions of oils, proteins, and flavors never found together in nature. He breaks down how they spike insulin, disrupt gut bacteria, and fuel obesity epidemics—backed by studies showing UPF eaters gain weight faster on the same calories as whole foods.
Swapping UPF cuts cravings naturally—no fad diets needed. Readers report steady energy, better sleep, and clothes fitting looser without gym marathons. It's empowering: understand emulsifiers like E471 or why bread lasts forever on shelves, then shop smarter. Your body thanks you with less inflammation; the planet, with fewer resource-guzzling processes.
Parents use it to decode kid cereals; home cooks rethink ready meals. Pair with Chris's BBC doc Irresistible for visuals. Whether prepping family dinners or grabbing lunch, this book equips you to spot UPF (check labels for 5+ ingredients) and choose minimally processed options that taste just as good—think oats over granola bars.
Shortlisted for Waterstones Book of the Year, Sunday Times #1, it's the nutrition read that sticks. Claim your right to know what's in your food and fight for affordable, real alternatives. Your fork is your vote—start informed today.
