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In a profound exploration of our dietary landscape, Physician Chris van Tulleken uncovers the deceptive façade of ultra-processed foods in his new book "Ultra-Processed People." "Ultra-processed" might instinctively evoke images of sugary beverages or snack-filled pantries. Yet, the grim reality is that it characterizes a substantial portion of our refrigerated staples more often than we'd like to admit.

Chris Van Tulleken, MD, PhD, embarks on a journey of elucidation, helping us identify and understand the cryptic health implications of these ever-present, yet often overlooked, food items lurking silently in our kitchens.

"Ultra-Processed People" is more than a book; it's an eye-opening revelation that unearths the disturbing truth of our dietary habits. It serves as a clarion call, urging us to scrutinize the food we consume, and it exposes the widespread, silent intrusion of ultra-processed foods into our daily sustenance. With expertly-woven narratives, the author exposes the stark health impacts of these foods, challenging us to evaluate our choices critically and nudging us towards a healthier, more informed relationship with what we put on our plates.


In a riveting account of personal exploration titled "UK doctor switches to 80% ULTRA-processed food diet for 30 days," a courageous British doctor walks us through his deliberate journey from a wholesome diet to one laden with ultra-processed foods. The objective is to unravel firsthand the possible health consequences of consuming an overwhelming quantity of such foodstuffs, a pattern disturbingly familiar, with one in every five Britons taking a similar dietary route. The documentary nature of this venture ensures scientific authenticity, with an acclaimed obesity expert on hand to supervise the experiment.

As we follow the doctor's narrative, he sweeps us into a world of ultra-processed food items— fried chicken, lasagna, cereal, pizza, and many other convenience foods. Our guide unearths the seductive appeal of these foods, delving into their taste, texture, and the almost addictive hold they exert. He scrutinizes the labyrinth of chemicals and additives hiding in plain sight, noting with trepidation the progressive changes in his body. The initial pleasure quickly gives way to a dark landscape of heightened cravings, shifting bowel patterns, and a variety of health concerns that include heartburn and headaches.

The culmination of this thirty-day plunge into ultra-processed food consumption is a complete series of tests conducted to measure the diet's toll on the doctor's body. The results are eye-opening: significant weight gain, increased body mass index, and an unhealthy build-up of body fat. Hormonal profiles suggest a disturbing imbalance, with hunger hormones soaring and satiety-inducing hormones plummeting, laying bare the reasons behind his amplified appetite.

Most chillingly, brain scans reveal modifications in neural connections, eerily similar to those discerned in individuals grappling with addiction. This experiment uncovers the ominous reality of ultra-processed food consumption and sounds like a warning about its potential impact on children. The doctor underscores the urgency of comprehending and regulating the influence of such diets on our health, mainly when our children's vulnerable developing brains are at stake.


Related Book:

Ultra-Processed People: The Science Behind the Food That Isn't Food
by Chris van Tulleken


"Ultra-Processed People" by Chris van Tulleken is an enlightening manifesto that profoundly alters our perceptions of our dietary habits and our understanding of the human body. This novel illuminates the emergent epoch of ultra-processed foods (UPFs), a new class of substances that constitute the majority of our calorie intake for the first time in human history. These foods, often encased in plastic and riddled with ingredients that wouldn't ordinarily grace our kitchen shelves, have been meticulously engineered to induce addiction and promote overconsumption. The result? A catastrophic association with premature mortality and significant environmental degradation. Yet, these UPFs have insidiously infiltrated our food culture, becoming our staple foods, often the only affordable and accessible options for many.

For more info or to order this 2023 book, click here.  (Earlier paperback edition, click here.)

About the Author

jenningsRobert Jennings is co-publisher of with his wife Marie T Russell. He attended the University of Florida, Southern Technical Institute, and the University of Central Florida with studies in real estate, urban development, finance, architectural engineering, and elementary education. He was a member of the US Marine Corps and The US Army having commanded a field artillery battery in Germany. He worked in real estate finance, construction and development for 25 years before starting in 1996.

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