03350pam a2200349 i 4500001001900000003000600019005001700025008004100042020002900083040002700112041000700139100004100146245012200187264003600309300002400345500005300369500004000422500004200462500006500504500005700569504005100626505090600677520116301583650002102746650002702767650003502794650002502829650002102854942000802875952010202883999001502985991026791004407026UkOxU20260127150746.0240503t20242023enk      b    001 0 eng d  a9781529160222qpaperback  aUkOxUbengerdacUkOxU  aen  aTulleken, Chris van,d1978-eauthor.10aUltra-processed people b: why do we all eat stuff that isn't food ... and why can't we stop? c/ Chris van Tulleken. 1aLondon :bPenguin Books,c2024.  a406 pages ;c20 cm.  aOriginally published by Cornerstone Press: 2023.  aPublished in Penguin Books in 2024.  a"Now with a new chapter"--Back cover.  a"Afterword ♭ Chris van Tulleken, 2024"-- Title page verso.  aPlace of publication taken from publisher's website.  aIncludes bibliographical references and index.  aPart 1 — What are ultra-processed foods?

— How food processing evolved
— The NOVA classification explained
— Why ultra-processed food is fundamentally different from “real” food

Part 2 — How ultra-processed food affects the body

— Effects on hunger, satiety, and metabolism
— Links to obesity, diabetes, and chronic disease
— What happens in the gut and microbiome

Part 3 — Why we can’t stop eating it

— Food engineering, additives, and texture
— Hyper-palatability and addiction-like behaviour
— Marketing strategies and “health washing”

Part 4 — Industry, policy, and power

— How large food companies influence diets
— Conflicts of interest in nutrition research
— Why personal choice is not enough

Part 5 — What can be done

— Practical ways to reduce ultra-processed foods
— Policy and institutional solutions
— Rethinking the food system.  aBrought to you by Penguin. This audiobook contains exclusive bonus content between Drs Chris and Xand van Tulleken, where they deep-dive into what you've just listened to at the end of each part. An eye-opening investigation into the science, economics, history and production of ultra-processed food. It's not you, it's the food. We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies? Join Chris in his travels through the world of food science and a UPF diet to discover what's really going on. Find out why exercise and willpower can't save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good). For too long we've been told we just need to make different choices, when really we're living in a food environment that makes it nigh-on impossible. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food.  0aProcessed foods. 0aFood additives.926673 0aFood industry and trade912037 0aFood science.926674 0aNutrition912876  2lcc  00102lcc4070aTBSbTBSd2026-01-27l0oTX341 TULr2026-01-27t1w2026-01-27y1zSOON AVAILABLE  c5304d5304