How Ultra-Processed Food Came to Dominate Our Diets
We talk to Van Tulleken about his new book “Ultra-Processed People: The Science Behind Food That Isn’t Food.”
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Show Notes
“If it’s wrapped in plastic and has at least one ingredient that you wouldn’t find in your kitchen,” it’s an ultra-processed food, writes infectious disease doctor Chris Van Tulleken. Your McDonald’s and cardboard freezer meals also fit the bill — and so do your so-called health foods and your splurge on a $20 vegan chicken sandwich. Addictive by design, widely available and relatively cheap, ultra-processed foods, or UPFs, make up to 60 percent of the food Americans eat overall, and Van Tulleken says they’re wreaking havoc on our bodies and the planet. We talk to Van Tulleken about his new book “Ultra-Processed People: The Science Behind Food That Isn’t Food.”
Guests:
Chris van Tulleken, scientist, doctor, award-winning BBC broadcaster and author, "Ultra-Processed People: The Science Behind the Food That Isn't Food"
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