Ultra-processed people : why do we all eat stuff that isn't food...and why can't we stop? /
by Tulleken, Chris van.
Material type:
BookPublisher: UK : Penguin Books, 2024Edition: New edition.Description: 406 pages ; 20 cm.ISBN: 9781529160222 (pbk.) :; 1529160227 (pbk.) :.Classification number: 613.28 TULSubject(s): Processed foods | Food industry and trade | Health and Fitness | Health and Wellbeing | Cultural studies: food & society | Popular science | Health, relationships & personal development | Popular medicine & health | Diets & dietingSummary: 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 Dr. Chris van Tulleken in his travels through the world of food science and a UPF diet to discover what's really going on.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
| Book - Adult Paperback | Netherton Library | Adult Non-Fiction | 613.28 TUL (Browse shelf(Opens below)) | Checked out | 16/10/2024 | 003121466X |
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| 613.2501 CAR Allen Carr's easy way to quit emotional eating / | 613.2501 MCK I can make you thin | 613.2501 MCK The hypnotic gastric band | 613.28 TUL Ultra-processed people : why do we all eat stuff that isn't food...and why can't we stop? / | 613.69 BE Be the best | 613.7 COL The energy plan : eat smart, feel strong, perform at your peak / | 613.7 DIA The body book: |
Previous edition: London: Cornerstone Press, 2023.
Includes bibliographical references and index.
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 Dr. Chris van Tulleken in his travels through the world of food science and a UPF diet to discover what's really going on.
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