5 Ways To Identify Ultra-Processed Foods with Chris van Tulleken

Chris van Tulleken believes understanding how to identify ultra-processed foods will improve our health and well-being. Here he breaks down 5 ways to identify ultra-processed foods, from reading the ingredients to learning how additives affect your health.

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.

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[katiesmith]

It's so refreshing to hear someone acknowledge the costs of eating fresh food and thus it's exclusivity. And also pointing the finger at companies, government and policy for a solution, instead of casting shame on people.

[ayangangopadhyay]

Chris van Tulleken should be given a global platform to convey this ideas across the world. He is a great communicator, and is doing extraordinary work in the field of nutrition study.

[oldscoolgaming.]

I suffer from digestion issues. And have a low budget. But I have recently started eating potatoes mashed up with some carrots and onion with salt, pepper and mixed herbs added. It doesn't cost a lot to buy or prepare but I love it. And my digestion has got a whole lot better since I started having it for dinner. And I have now started thinking of other things I can chuck together as a healthy meal instead of just going for the easy processed options.

[SunnyAckerman]

My mother who was a nutritionist and a dietitian wrote a cookbook in 1974 called “The no-fad good food $5 a week cookbook”. The main principle is eating a diet mostly made of inexpensive foods (dried beans, potatoes, cabbage, onions and whatever else is healthy and cheap) and then adding more expensive items just for flavour and variety. Today this same diet would be around $25 per week but this does depend on access to basic inexpensive healthy food and learning a few simple recipes and techniques. Start a cooking club!

[chrisyfitz]

I would add that we need to teach children about nutrition and how to cook basics from a young age. I can buy a cauliflower, a sweet potato, an onion, a piece of ginger some lentils and a tin of tomatoes for about £2. Adding a few spices, and spending 15 minutes chopping I can make a nutritious curry that lasts me four days. People don't seem to cook from scratch these days. Teaching children from a young age often gives them a love of food and cooking. I had my granddaughter help me prep and cook from the age of 4. Now, aged 18, she's a dab hand at making her own sushi, stews and quiches.

[wonderwoman]

The sad thing is, it’s the poorest who rely on the cheap, processed food because they can’t afford fresh ingredients

[Mor_timer]

The problem is… I can’t find a single packaged food that does not have emulsifiers on the ingredients list…Also, this guy is really great at explaining complex stuff to the mass… we need more of him on national platforms ❤

[tangerinebabe]

Chris is 100% correct in what he's saying. Im not a doctor or a scientist, I was a vegetarian for 22 years, I suddenly started getting severe migraines and found they were linked to stabilisers in food. I had to stop being vegetarian in 2010 because I simply couldn't find enough healthy veggie products anymore. I now cook everything from scratch. The only thing I would say, is that you can eat cheaply if you make it yourself. Baking bread is cheaper, batch cooking and freezing meals like lasagna, cottage pie, soups, etc, and my top tip for saving money is grow your own. I've been gowing my own food for 15 years in pots in my tiny back yard, this year I got an allotment and I'm saving hundreds of £s. It's so easy.

[cmdrcatto]

I moved to the UK from Spain, and went from eating my mom's homemade meals made with whole ingredients to an ultra-processed diet that made me feel bloated, tired and gave me horrible stomach pains every day. I've started to incorporate more whole foods and making more homemade meals and it's made a huge impact on my health. I feel way less tired, I've lost 7kgs of weight just by eating better and I feel happier. Definitely something that sneaks up on you if you're not careful and mindful of it.

[jamiecox]

Best 15 minutes spent today was watching this.

[carolinepierson]

I don’t think I can watch this. After 24 hours of hearing an interview and listening to your audio book I realise I have had whole days of not eating real food. My Mum has always grown her own food and is super fit and healthy in her 70s. I am a sucker for UPF. Everything over the last 24 tastes terrible. I used to make everything from scratch but as I have a stressful job and am caring for 2 family members and am exhausted. I want to have real food but at the end of the day I just want to go to bed. Step one is just giving it a good to go back to making real food. Wish me luck.

[debbiemoore]

I had terrible anxiety. Changed my diet to high fibre and wow the difference. Always believed diet matters.

[HadriansWallNZ]

I discovered the whole food plant based way of eating about 4 years ago and have now reversed my angina, reversed type 2 diabetes, and after 60 odd years of crap food, I’m slowly regaining my health. I also lost about 18lbs in weight without even trying.

[cgrim]

The issue is that some of us were actually raised with UFP, so it's the normal food that tastes out of place.

[codyhenrichs]

I've read labels and have eaten a natural diet since 1976. I am 67 and my heart according to a cardiologist is perfect.

[verydenise]

This also applies to fitness enthusiasts who eat tons of protein powder and products. They think it’s healthy but it’s not. It’s ultra processed and linked to cancer.

[johnevans]

A few months ago I had a McDonald's, first time in years, it was OK so no problem. Then I became increasingly aware that I kept thinking about having another burger. It was I had my first cigarette and wanted more, so I was intrigued to hear him mention the 'food' industry and tabacco industry in the same sentence. Incidentally, I fought my addiction which lasted about 3/4 months. So dear reader be aware, you have been warned!! 😵

[happycook]

I love it when he speaks truth, "I'm poorly organised..." That sums up my personal experience on most chaotic workdays. Food prep is my ally. I make extra at dinner and that is next day's lunch.

[KnackFarmer-theanswerismeat]

I absolutely adore Chris and feel that he's got the right demeanor to continue to push this information. And yes, Penguin peeps, I've bought the book! There is hope that the messages will get to the individual who can vote with their $£ -- having removed all UPF from our diets, hubby and I continue to enjoy chronic or other condition -free, drug free, lives as we embrace and navigate our 60's.

Key message to be reinforced:
>> Food for purchase is OFTEN marketed as 'healthy' -- this is a loaded term and in too many instances, absolute BS. If it comes in a packet, and you don't have all of the ingredients in your own kitchen cupboard, there is processing afoot!
>> Chronic conditions and cancer (!!!) can be reversed and/or avoided by severely restricting the amount of UPF's you consume. REVERSED! Yes, you can reverse diabetes, reverse Chrohns, reverse IBS.
>> Your GP / Family Doc was not educated in the nutritional guidelines of the day let alone of the emerging science and awareness of what should constitute nutritional guidance now.

[stukedin]

Mind blown, seriously, read the book, and have been abstaining from UPF for only 10 days and the feeling is night and day (I was a heavy eater of UPF previously)