Ultra–Processed People – The Science Behind the Food That Isn't Food

Canoas da Nestlé pelos igarapés, distribuindo alimentos ultraprocessados, para viciar desde indiozinho-baby? Nutrição e Doença merecem tratamento sério.

I had never heard of Dr. Van Tulleken before this book; however, he is clearly well known in the UK. Some Brits saw me reading this on the subway and started telling me about how much they enjoyed his television work, and asking me what I thought about the book. I would be interested in seeing what he is like on TV because, frankly, I think he nearly undermines his points with mediocre writing. On the other hand, what he has to say about ultra-processed food is so compelling that I couldn’t put the book down. On one level, what he has to say about food isn’t all that surprising. He discusses various levels of food processing, and he isn’t saying all processing is bad. Roasting meat over a fire is processing. Refining grain into flour and baking bread is processing. What he points out is that ultra-processing—breaking food into chemical components and building it back into more recognizable forms—is likely very bad for us. He takes us through a lot of interesting history and science. Ultra-processing has its roots in the 19th century with things like the creation of margarine but reached an apex in the 1970’s until many people in the West today eat almost 80% of their calories as ultra-processes food. The appeal of ultra-processed food is easy to see. It’s much cheaper to produce and keeps much longer, which is an advantage to both sellers and consumers. What Dr. Van Tulleken tries to make clear, however, is that the processing itself is creating health problems in those who eat it as their primary diet. Growing evidence shows that it is not just the number of calories in food that matters, but how our bodies are able to digest those calories; that just getting the right collection of vitamins and minerals is enough. Our bodies have evolved to extract those calories and vitamins in a certain way, and ultra-processing interferes with that. It’s not necessarily that we’re eating too many calories, it’s that those calories are coming in a way that our body cannot deal with effectively. He does point out, too, that ultra-processed food is designed to make us eat more, faster. It has an almost addictive appeal because of the way our body is not designed to digest it. And that goes beyond the simple presentation appeals of food like ice cream that doesn’t melt quickly (if at all) and food that can stay on the shelf for weeks (or longer) without spoiling. If this book has a weakness, it is in Dr. Van Tulleken’s writing. Though I liked some of his anecdotes, particularly with his daughter, I was turned off by his stories about his twin brother and I heartily dislike the “super-size me” approach of trying different diets on myself and seeing what happens. (Yes, his approach was more scientific, but it doesn’t change the optics.) He also has that “the evidence seems to show…but…” approach to presenting information which is very wishy-washy prose. I know he’s trying to be balanced in his presentation, but he can do that while still being firmer. In the end, though, I find this book to be endlessly fascinating. It’s one of the rare books that has made me seriously examine what I’m putting into my body. As a child of the seventies, I grew up eating these foods, and I still love them—the breakfast cereals, soft drinks, and the like. I don’t know if I’m up to long-term change, but I am actually trying to do better. If I can make myself a little healthier, I’ll thank Dr. Van Tulleken for that.

Great info. Good insights into why processed foods are bad

Very informative. Many facts I was not aware of.

Haven’t read it all the way through yet. It is a lot of info and the kind of reading you have to read, think, and process before you move on. A lot of information. It will take me awhile to finish. I’m learning much as I go