Ultra-Processed People: The Science Behind Food That Isn't Food by Chris van TullekenMy rating: 5 of 5 stars
The author simplifies the definition of ultra-processed food (UPF) as something wrapped in plastic with at least one ingredient you wouldn’t find in your kitchen. To make good choices on what foods we consume—UPF or not—we need accurate information about the food, risks, and health implications. This book educates the consumer on what UPF is, how it is marketed, how it affects the economy, and how it impacts the environment. This book is recommended to everyone who eats.
There are five parts to this book. Part One: Wait, I’m Eating What?; Part Two: But Can’t I Just Control What I Eat?; Part Three: Oh, So This is Why I’m Anxious and My Belly Aches!; Part Four: But I Already Paid for This!; and Part Five: What the Hell Am I Supposed to do Then?
The author keeps the reader interested by weaving his experiment with embracing and quitting UPF, recounting interviews with experts, and unpacking valuable studies. He asks the hard questions. The book is informative and inspiring—at a minimum, most readers will start reviewing ingredient labels and become more mindful of purchases.
The book is well-researched and touches on addiction, microbiome, health, weight, environmental impact, sustainability, UPF manufacturers, activists, and policies and procedures (or what governments could do).
This is not a prescriptive, how-to book. The author is not trying to tell you how to eat. While many issues and questions are raised, there are no easy answers or a clear pathway to solutions. More needs to be done.
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Tulleken, C. van. (2023). Ultra-processed people: The science behind food that isn’t food. W.W. Norton & Company.
