Podcast appearances and mentions of chris van tulleken

Be Well Moments brings you my favorite bite-sized highlights from the season. Enjoy quick insights from our longer conversations in a digestible format. If you'd like to listen or watch the full episode, click the link below.Ever wonder why you can't stop eating certain foods? Dr. Chris Van Tulleken shares his personal struggle with UPF addiction and explains the science behind why these foods are unlike anything humans evolved to eat. If you've ever felt shame about your eating habits or wondered why you can't leave even a corner of that sandwich, this is a must-watch.Listen to the full episode ⁠⁠⁠here⁠⁠⁠.Watch the full episode on YouTube ⁠⁠⁠here⁠⁠⁠.***Thank you to my wonderful sponsors! VivoBarefoot | 'If you can't be barefoot, be Vivobarefoot'For 20% off, use code LWBW20www.vivobarefoot.com ***If you enjoyed this episode you might also like:Mo Gawdat: How To Transform Stress Into Successhttps://www.youtube.com/watch?v=5THJeXv5X7s&t=649sBEAT STRESS With Science by Discovering Your Vagus Nerve | Stefan Chmelikhttps://www.youtube.com/watch?v=1pYp2dY6g1kOnly 12 Minutes to Remove Stress & Pain! Professor David Spiegel Unveils The Science Of Hypnosishttps://www.youtube.com/watch?v=s0VAYuic_MU***Sign up to Sarah's Compassionate Cure newsletter: Science Simplified, Health Humanised. Join thousands in exploring actionable insights that prioritise compassion, clarity, and real-life impact. ⁠⁠⁠https://sarahmacklin.substack.com/⁠⁠⁠***Let's be friends!

Ultra-processed food is the new cigarette—and it's fueling a global health crisis hiding in plain sight. In today's episode, I'm joined by Dr. Chris van Tulleken—infectious disease physician, BBC broadcaster, and author of Ultra-Processed People—to expose the truth behind ultra-processed foods and the industries driving their consumption. To find out what this food is really doing to us, Dr. van Tulleken became the first subject in a groundbreaking clinical trial—eating 80% of his calories from ultra-processed food for a full month. We unpack what makes ultra-processed food fundamentally different from real food—even when the ingredients look similar, and why its impact on your brain, metabolism, and long-term health is far worse than anyone thought… You'll learn: How ultra-processed food hijacks your brain's reward system The science behind food addiction and satiety hormones Why food labels and front-of-package claims are designed to mislead you What the latest data says about UPFs and 32 chronic diseases The global policy movements and lawsuits now underway to fight back This episode is part science, part exposé, and a wake-up call for anyone who thinks food is just about calories and willpower. If you care about your health, your kids, or the future of our food system, you need to hear this. https://linktr.ee/ultraprocessedpeople View Show Notes From This Episode Get Free Weekly Health Tips from Dr. Hyman https://drhyman.com/pages/picks?utm_campaign=shownotes&utm_medium=banner&utm_source=podcast Sign Up for Dr. Hyman's Weekly Longevity Journal https://drhyman.com/pages/longevity?utm_campaign=shownotes&utm_medium=banner&utm_source=podcast

5x15 is delighted to welcome leading science broadcaster and doctor Chris van Tulleken for a special online event in January, fresh from delivering the Royal Institution's prestigious Christmas Lectures. Chris's latest book Ultra-Processed People was a Sunday Times No. 1 bestseller upon publication last year, and it was widely hailed as a 'Book of the Year' and a ground-breaking intervention in the food world. It has, quite simply, changed the conversation around what we eat. 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? Ultra-Processed People follows Chris through the world of food science to discover what's really going on. It's 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. Don't miss the chance to hear Chris van Tulleken share his expert insights into food, health and the issues that affect us all, live in conversation with food campaigner, cross-bench peer and 5x15 co-founder Rosie Boycott. Praise for Ultra-Processed People '[Chris van Tulleken] is starting a really important revolution and conversation around what we eat. Books come along once in a while, once every couple of years, once in a generation that meet culture at the exact moment…it's these books that end up changing the world.' - STEVEN BARTLETT 'If you only read one diet or nutrition book in your life, make it this one.' - BEE WILSON ‘Incendiary and infuriating, this book is a diet grenade; the bold and brutal truth about how we are fed deadly delights by very greedy evil giants' - CHRIS PACKHAM 'A devastating, witty and scholarly destruction of the shit food we eat and why.' - ADAM RUTHERFORD Chris van Tulleken is an infectious diseases doctor at the Hospital for Tropical Diseases in London. He trained in medicine at Oxford University, has a PhD in molecular virology from University College London where he is an Associate Professor and where his research focuses on how corporations affect human health, especially in the context of nutrition. He works closely with UNICEF and the World Health Organization in this area. His book Ultra-Processed People was a Sunday Times and New York Times bestseller. He is one of the BBC's leading science broadcasters on television and radio for children and adults. Photo Credit: Jonny Storey With thanks for your support for 5x15 online! Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

In this week's episode, we delve into "Ultra-Processed People" by Chris van Tulleken. This discussion unpacks the pervasive issue of ultra-processed foods (UPF) and their impact on global health and society. We explore how to identify UPFs and their extensive presence in our diets, the alarming scale of consumption worldwide, and the significant health consequences this trend poses. We also consider the environmental and societal challenges created by the industrial food complex, often referred to as 'Big Food.' The episode provides practical advice for recognizing and reducing UPF in your diet, empowering listeners to make informed food choices. Tune in to understand the depths of the UPF problem and its implications, not just for individual health but also for societal well-being. Join us for a crucial conversation about navigating the complexities of modern eating habits and the steps we can take to reclaim our health and environment from the grasp of ultra-processed foods. I trust that this episode, will prove beneficial to you, your loved ones, and the broader world. As always, I will be sharing several thought-provoking concepts for you to ponder and apply in real-life scenarios in the upcoming days. For those feeling adventurous, there will also be a challenge awaiting your participation!All the love, all the power, all of the time! If you'd like to support the podcast, follow this link: https://linktr.ee/w.salski Link to the book on Amazon: https://www.amazon.co.uk/Ultra-Processed-People-Stuff-That-Isnt/dp/1529160227/ref=asc_df_1529160227?mcid=a2b4ead9461c3e9b8e2eca160f5de067&th=1&psc=1&hvocijid=11261172179073281889-1529160227-&hvexpln=74&tag=googshopuk-21&linkCode=df0&hvadid=696285193871&hvpos=&hvnetw=g&hvrand=11261172179073281889&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9046888&hvtargid=pla-2281435176378&psc=1&gad_source=1 Links to Mentioned Media: PBD Podcast about food (episode) - https://open.spotify.com/episode/1ByvLyx1mN054FiHVwnAum?si=8f56bec51ad84a02 Easy Way to Quit Smoking (episode) - https://open.spotify.com/episode/0LlIUurH3ecQZQR3s9lUW1?si=c30683cc67934cbb Ignorance Ain't Bliss (episode) - https://open.spotify.com/episode/5zECBuQD0YIrfIWEuXSXPl?si=ac0ffbf3073142a4

This week, Anna Taylor, Chief Executive of the Food Foundation discusses the latest annual Broken Plate report with Sue Pritchard, Executive Director of the Food Farming and Countryside Commission, Malcolm Clark, Senior Policy Manager at Cancer Research UK and Geoff Ogle, the Chief Executive of Food Standards Scotland. We also hear what Dr Chris Van Tulleken, Daniel Zeichner, Minister of State at the Department for Environment, Food and Rural Affairs, and one the Food Foundation's adult food ambassadors, Caroline Woolham think of the report. Hosted on Acast. See acast.com/privacy for more information.

Finding it harder than ever to lose fat or maintain a healthy weight as you've moved into midlife? Liz shares weight loss advice for midlife women from top experts from our podcast archives for this episode.Liz also reveals her personal tips and tricks for maintaining a healthy, happy weight - the importance of protein, her go-to breakfasts and snacks, and her experience of intermittent fasting.In this episode, there's Dr Andrew Jenkinson on bariatric surgery and how our hormones control our appetite, Dr Chris Van Tulleken on what ultra-processed foods are really doing to our bodies, and nutritionist Aaron Deere on how our nutritional needs change with age.Meanwhile, Dr Gabrielle Lyon discusses the midlife muscle crisis, clinical researcher Megan Ramos reveals whether midlife women should practice intermittent fasting, and author Johann Hari shares his experience - and perspective - of weight loss drugs.Links mentioned in the episode:Listen to Why willpower won't help you lose weight, with Dr Andrew JenkinsonListen to What ultra-processed food is really doing to our bodies, with Dr Chris Van TullekenListen to Eat to beat disease in midlife, with Aaron DeereListen to The midlife muscle crisis, with Dr Gabrielle LyonListen to Intermittent fasting for women, with Megan RamosListen to Are weight loss drugs too good to be true? - with Johann HariPurchase A Better Second Half by Liz EarleEmail us your questions at podcast@lizearlewellbeing.com OR leave a voicemail, text, WhatsApp message or WhatsApp voicenote our number - 07518 471846 for the chance to be featured on the show Hosted on Acast. See acast.com/privacy for more information.

Want to lose weight? How much can you achieve through exercise? Dan Saladino investigates with the help of Mike Keen, a chef and Arctic explorer. Mike has had numerous adventures in Greenland, including kayaking thousands of miles, and sometimes doing nothing at all. What happened to his weight on this trips has left him puzzled. They enlist the help three experts, Chris Van Tulleken, author of Ultra Processed People; Nigel Smith of the UK Sports Institute and Andrew Jenkinson, surgeon and author of Why We Eat too Much and How to Eat.Produced and presented by Dan Saladino.

Did you know that an estimated 70% of the immune system resides in the gut? Or that over 60 million people in the U.S. alone suffer from digestive health issues annually? It's clear that gut health isn't just about avoiding bloating—it's the cornerstone of our overall well-being, influencing everything from our metabolism to our mood.In this week's episode of Live Well Be Well, we're diving into the fascinating world of gut health with five leading experts who are here to separate fact from fiction and give you practical tools to transform your health through food. Joining us are:Dr. Will Bulsiewicz, a gastroenterologist and gut health guruDr. William Li, an expert in food as medicineDr. Chris Van Tulleken, who unpacks the dangers of ultraprocessed foodsDr. Kanchan Koya, a spice expert redefining their role in wellnessDr. Casey Means, a metabolic health pioneerHere's what you'll learn:Why diversity in your diet is essential for a healthy microbiomeThe incredible benefits of spices like turmeric, ginger, and cumin for gut healthHow ultraprocessed foods disrupt the balance in your gut—and what to eat insteadEasy ways to incorporate gut-friendly foods into your daily lifeThe surprising connection between gut health, mood, and metabolismWhether you're just starting your wellness journey or looking to deepen your understanding, this masterclass will leave you with actionable insights to elevate your health.Sarah Ann***Thank you to my wonderful sponsors! EXHALE COFFEE | Ridiculously healthy coffee works well for me. https://exhalecoffee.com/pages/sarahUse code FREETRIALSARAH for your free trial.Squarespace | A website makes it real. http://squarespace.com/LiveWell Get a free trial and use code LIVEWELL for 10% off your first website or domain purchase. ***If you enjoyed this episode you might also like:Dr. Will Bulsiewicz: Heal Your Gut Microbiome in 24 Hourshttps://youtu.be/n8-zRku5fh0?si=WS9JSoM3TW_pHyfrSurprising Spice Benefits that HELP FIGHT Chronic Disease and Diabeteshttps://youtu.be/hi0zgZ61Op0?si=0RlJfZMIEEn9imQrStanford-trained physician: 5 Nutrients That SUPERCHARGE Your Cells (And Why It Matters)https://youtu.be/rFz1WTPMdBE?si=NnF9-XWPHs1C_Mqr***Fuel Your Mind Weekly: Subscribe to Our Free Mental Wellness Newsletter

This week Dan chats to Chris Van Tulleken, a real-life doctor and one of the stars of the hit show Operation Ouch! on CBBC. Chris is here to teach us all about staying healthy and why it's important to understand what we're eating. See omnystudio.com/listener for privacy information.

It's time for another trip around the solar system on the BIGGER and BETTER Science Weekly! This episode of the Fun Kids Science Weekly we continue our bigger and better podcast where we answer YOUR questions, have scientists battle it out for which science is the best & learn all about why this Christmas is unlikely to be a white one. Dan starts with the latest science news where we learn why NASA won’t be returning to the moon until at least 2027, we explore a new project which focuses on stopping satellites from crashing, and finally, Jodie Mills from West Cumbria River Trust chats to Dan about their new festive, immersive trails! We then answer your questions where Dan explains how MAGLEV trains work, and Kirsty McCabe is back to explain why a white Christmas is wishful thinking this year. Dangerous Dan continues and we learn all about the pre-historic Mosasaurus. And Battle of the Sciences continues where Dan chats to Dr. Chris Van Tulleken about the power of food and how it affects our bodies is the best kind of science. What do we learn about? · Why NASA has delayed their return to the moon · What a MAGLEV train is and how it works · A new immersive festive trail in Cumbria · Why it’s never a white Christmas in the UK · The power of food and its effects on our bodies. All on this week's episode of Science Weekly!Join Fun Kids Podcasts+: https://funkidslive.com/plusSee omnystudio.com/listener for privacy information.

What's your favourite food? A hamburger, a slice of cake, a pizza? Eating is something we all do every day but most of us rarely think about what actually happens in our bodies after we put food into our mouths. In this episode, we catch up with Dr Chris Van Tulleken to speak about his forthcoming Royal Institution Christmas Lecture series telling us everything we need to know about what's happening in our bodies when we eat. He tells us what actually happens when we put food into our mouths, what's going on in our bodies once food is in there, and why farting is just part of the process. BBC Four and iPlayer, 9pm, on 29, 30 and 31 December. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dr Chris van Tulleken has been at the forefront of the campaign to change our food system and better regulate the sale of ultra-processed foods (UPF). This year he will be giving the Royal Institution Christmas lectures, Britain's most prestigious public science lectures, in which he'll be investigating how food has fundamentally shaped human evolution, the importance of our microbiome – as the extra ‘organ' we didn't know we had – and how we can all eat better in future, for the sake of our own health and the health of the planet. Nicola Davis sat down with Van Tulleken to discuss the lectures, the challenge of understanding the impact of UPFs on our health, and his top tip for Christmas dinner. Madeleine Finlay hears from them both in this Christmas special edition of Science Weekly. Help support our independent journalism at theguardian.com/sciencepod

Dr Chris Smith and the Naked Scientist team present the latest science news, analysis and breakthroughs.Including a chat with Dr Chris Van Tulleken about why he's tackling obesity in his Christmas lectures this year, and what are the dark comets that space scientists are now documenting?Plus, an in-depth look at why some people have obsessive-compulsive disorder, and how we can help them.

In the news pod, Chris van Tulleken tells us what he's got planned for this years Royal Institution Christmas Lectures. Then we hear about the innovation to harness energy from radioactive carbon-14 atoms, and learn more about when humans and Neanderthals got to know each other. Then, we look skyward, where astronomers have described a series of mysterious near-Earth objects similar to the famous Oumuamua... Like this podcast? Please help us by supporting the Naked Scientists

Following last week's BBC documentary, Irresistible: Why We Can't Stop Eating by Chris Van Tulleken, Anna Taylor, executive director of The Food Foundation leads a panel discussion on ultra processed food and what we should do to tackle some of the problems arising from eating so much of it.The panel comprises Kimberley Wilson, chartered psychologist who's also qualified in nutrition and the author of Unprocessed. Maurice Cousins, head of campaigns at Public First on the political perspective, Food Foundation Adult Food Ambassador, Kathleen Kerridge and Beccy Cooper MP, Labour MP for Worthing West, public health doctor and who sits on the Health Select Committee.Click here for the Food Foundation Manifesto and here to sign up for the newsletter. Hosted on Acast. See acast.com/privacy for more information.

5x15 is delighted to announce a special online event with Oliver Burkeman, author of the international breakout bestseller Four Thousand Weeks, a book that touched the lives of hundreds of thousands of readers. Inspired by its investigation into time and how we use it, some of those readers changed their lives, and made big decisions to rethink careers, relationships, priorities, and misguided assumptions about productivity. Now, Oliver Burkeman is back with Meditations for Mortals, a book that will take us on a liberating journey towards a more meaningful life. Addressing the fundamental questions about how to live, it offers a powerful new way to take action on what counts: a guiding philosophy of life that he calls ‘imperfectionism'. How can we embrace our non-negotiable limitations? Or make good decisions when there's always too much to do? What if purposeful productivity were often about letting things happen, not making them happen? To be read either as a four-week ‘retreat of the mind' or devoured in one or two sittings, Meditations for Mortals will be a source of solace and inspiration, and an aid to a saner, freer, and more enchantment-filled life. In anxiety-inducing times, it is rich in truths we have never needed more. Don't miss the chance to hear this leading thinker share his inspiring ideas about life's big questions, live in conversation with cross-bench peer and 5x15 co-founder Rosie Boycott. Praise for Meditations for Mortals ‘Full of wisdom and comfort...a really important book about embracing truth and reality which will help a lot of people leave their fantasies and dive into real life.'- CHRIS VAN TULLEKEN, author of Ultra-Processed People 'Oliver Burkeman has a way of giving you the most unexpected productivity advice exactly when you need it.'- MARK MANSON, author of The Subtle Art of Not Giving a F*ck ‘Delightful, engaging, rigorous and reassuring… The world would be a better and less frightening place if more people would stop what they are doing and read this book.' - CATHY RENTZENBRINK, author of Write it All Down ‘A deeply helpful reflection on how to permit our lives a sigh of relief… Oliver is a steersman through sanity and must be read alongside any attempts at self-improvement.' - DERREN BROWN 'Meditations for Mortals offers a practical path toward personal transformation ... A must-read.'- CAL NEWPORT, author of Slow Productivity Oliver Burkeman is the author of the Sunday Times bestselling Four Thousand Weeks and The Antidote, and for many years wrote a popular weekly column on psychology for the Guardian, 'This Column Will Change Your Life'. His work has also appeared in the New York Times, Wall Street Journal, Psychologies and New Philosopher. Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

As Adrienne reflects on 6 years of the Power Hour, we are going to share some of our favourite episodes from the archives on Thursdays.Today we're sharing April 2023's episode all about Ultra-processed food, with guest Dr Chris van Tulleken. Since this episode Chris has been on a mission to get us discussing our diets and making positive healthy changes, and the phrase ultra-processed food has become common parlance!From the episode notes...Adrienne is joined by the wonderful Dr Chris van Tulleken to discuss his new book Ultra-Processed People. In the book Dr Chris discusses how 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?Dr Chris van Tulleken is an infectious disease doctor at University College London Hospitals, and a Medical Research Council clinical research fellow at University College London in the Greg Towers lab, where he studies viral evolution and HIV. He has worked with aid organisations around the world over the past 10 years, including Doctors of the World. He also presents a range of programmes for the BBC including the double-Bafta winning Operation Ouch!. He is on Twitter @DoctorChrisVT Hosted on Acast. See acast.com/privacy for more information.

In this episode of the RCP Medicine podcast's Health Inequalities series, Dr. Rohan Mehra delves into the commercial determinants of health—how private sector activities influence health outcomes and deepen inequalities. This episode focuses on the food industry, examining how corporate actions like product design, marketing, and lobbying can negatively impact public health.Joining Rohan is Dr. Chris Van Tulleken, an infectious diseases consultant at the Hospital for Tropical Diseases in London, associate professor at University College London, and an acclaimed researcher and BAFTA wining broadcaster. Chris' work, including his bestselling book Ultra-Processed People, shines a light on how corporations, particularly in the food industry, affect health, especially in the context of child nutrition. Together, they explore the pressing issue of corporate influence on health and discuss practical ways to address these challenges. Resources:Lancet commercial determinants of health series: https://www.thelancet.com/series/commercial-determinants-healthCommercial determinants of health- WHO fact sheethttps://www.who.int/news-room/fact-sheets/detail/commercial-determinants-of-healthLSHTM research on commercial determinants of health (CDRG workgroup)https://www.lshtm.ac.uk/research/centres-projects-groups/cdrg  Music: www.bensound.com

#170 Ultra-Processed People by Chris Van Tulleken Энэ удаагийн дугаартаа олон улсын шилдэг номын жагсаалтанд орж байсан "Ultra-Processed People" номыг хүргэж байна. Технологи хѳгжихийн хэрээр бидний идэж буй хоол хүнсэнд ч мѳн маш том ѳѳрчлѳлт орж, бид хоол хүнсний шинэ эрин үед амьдарч байна. Хэт боловсруулсан хоол хүнс гэж юу болох, тэр нь бидний эрүүл мэндэд хэрхэн нѳлѳѳлж байгааг, бид ѳѳрсдѳѳ ямар арга хэмжээ авах боломжтойг хийх боломжтойг энэхүү маш сонирхолтой номноос олж мэдэх болно.

Today we're discussing ultra processed food. Ultra-processed foods (UPFs) are everywhere. Many of us eat them over and over again without really understanding the detrimental impact they're having on our health.  But why are these foods so addictive? Here to help us identify the ultra-processed parts of our diet are Professor Tim Spector and Dr. Chris van Tulleken.

Did you see the Time Magazine article a few weeks ago entitled “What if Ultra-Processed Foods Aren't As Bad As you Think?” Were you as outraged as we were to see the harms of ultra-processed food consumption completely ignored? Want to dig in on the research on ultra-processed foods? Tune in to hear Ali and Becki break down this problematic article and provide concrete evidence on the harms of ultra processed foods.    In this episode we talk about why processed foods are harmful, not neutral, we will unpack the absurd claims in this article noting its too difficult to delineate the difference of a kidney bean vs. jelly bean, and we will share the NOVA score system that defines processed foods and how it works.   Also in this episode: Naturally Nourished Episode 409 Why Real Food Matters Why One Dietitian is Speaking Up for 'Ultra-Processed' Foods | TIME Why Ultra-Processed Foods Are So Bad for You | TIME NOVA scoring systemThe NOVA Food Classification System How UltraProcessed Foods Impact the Human BodyUltra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses | The BMJ What is Whole FoodWhat Is a Whole Food and 5 Reasons Why Non-caloric Sweeteners Suck Why Ultra Processed Foods are HarmfulThe grim truth about ultra-processed food: DR CHRIS VAN TULLEKEN lays bare the devastating toll on his body after a month only eating UPFs | Daily Mail Online UPF cause oxidative stress and deplete antioxidantsUltra-processed diet, systemic oxidative stress, and breach of immunologic tolerance - ScienceDirect Effects of Food Color Additives on Antioxidant Functions and Bioelement Contents of Liver, Kidney and Brain Tissues in Rats UPF disrupt hormonesDiet quality and exposure to endocrine-disrupting chemicals among US adults - ScienceDirect UPF drive elevated blood sugar & diabetes riskUltra-processed food and risk of type 2 diabetes: a systematic review and meta-analysis of longitudinal studies UPF deplete vitamins & mineralsImpact of ultra-processed foods on micronutrient content in the Brazilian diet - PMC Consumption of ultra-processed products is associated with vitamin D deficiency in Brazilian adults and elderly Synthetic Colors in Food: A Warning for Children's Health - PMC Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for - PMC UPF cause overeating and weight gainUltra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake: Cell Metabolism UPF Increase Risk of All Cause MortalityAssociation of ultra-processed food consumption with all cause and cause specific mortality: population based cohort study | The BMJ Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study | The BMJ Association Between Ultraprocessed Food Consumption and Risk of Mortality Among Middle-aged Adults in France | Diet | JAMA Internal Medicine   This episode is sponsored by: This episode is sponsored by Wild Foods, a company that puts quality, sustainability, and health first in all of their products. They have everything from coffee to turmeric to medicinal mushrooms, and every single product is painstakingly sourced from small farms around the globe. They take their mission seriously to fix the broken food system, and believe real food is medicine. They've partnered with us to give you guys an exclusive discount, so use the code ALIMILLERRD for 12% off your order at WildFoods.co! 

Here in the UK, ultra-processed food makes up 60 percent of the average diet. The trouble is, says today's guest, UPFs have been shown to be the leading cause of early death in the world, ahead of tobacco. Feel Better Live More Bitesize is my weekly podcast for your mind, body, and heart. Each week I'll be featuring inspirational stories and practical tips from some of my former guests. Today's clip is from episode 414 of the podcast with Dr Chris van Tulleken. Chris is a practising infectious diseases doctor, one of the UK's leading science broadcasters, and author of the book Ultra-Processed People. Over consumption of ultra-processed foods may be the biggest public-health crisis of our time and, in this clip, he shares why he believes we eat stuff that isn't really food and why can't we stop. Thanks to our sponsor https://www.drinkag1.com/livemore Support the podcast and enjoy Ad-Free episodes. Try FREE for 7 days on Apple Podcasts https://apple.co/feelbetterlivemore. For other podcast platforms go to https://fblm.supercast.com. Show notes and the full podcast are available at drchatterjee.com/414 DISCLAIMER: The content in the podcast and on this webpage is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have heard on the podcast or on my website.

In this episode, we dive into a thoughtful and nuanced review of the book 'Ultra Processed People' by Chris Van Tulleken. They explore the book's themes around ultra processed foods, their potential impact on our health, and the broader societal implications. The conversation navigates through personal anecdotes, scientific claims, and the complicated relationship with food, making it a must-listen for anyone intrigued by the intersection of nutrition, mental health, and recovery from disordered eating. Enjoy the discussion and don't forget to reach out with any questions or insights! Join our growing support community. This community is for you if you want a safe space to work through your daily struggles with food and body image. Community membership includes livestream episode recordings (online), monthly Zoom support meetings, a private Facebook group and member-only Q&A episodes. For more information go to: https://www.patreon.com/lifeafterdiets Instagram – https://www.instagram.com/lifeafterdietspodcast Email – hello@lifeafterdietspod.com Connect with Stefanie Michele, ED Recovery Coach, Somatic Therapist IT Work with Stefanie (waitlist through Jan 2025) - www.iamstefaniemichele.com/application Website – www.iamstefaniemichele.com Instagram – www.instagram.com/iamstefaniemichele Connect with Sarah Dosanjh, Author & Psychotherapist Website – www.thebingeeatingtherapist.com Instagram – www.instagram.com/the_binge_eating_therapist YouTube – https://www.youtube.com/c/TheBingeEatingTherapist Sarah's book I Can't Stop Eating is available on Amazon If you find this episode helpful, you can subscribe to the Life After Diets podcast, leave us a review, and share your thoughts with us on Instagram and YouTube (@lifeafterdietspodcast). Your feedback helps us create content that matters to you.

Today's bonus guest is Dr Chris van Tulleken, he's the author of the bestselling book Ultra Processed People, an infectious diseases doctor and broadcaster. Now for anyone who's been listening to Big Fish for a while, you'll know that this book absolutely changed my life. It's an eye-opening exploration into ultra processed food and why we can't stop eating it. He looks at how this industrially processed food is designed and marketed to be addictive, why exercise and willpower can't save us and what UPF is really doing to our bodies and our health. I absolutely loved this conversation with Chris - you'll find it utterly fascinating.

Eis das durch Bakterienschleim beim schmelzen die Form behält, gepanschtes Pflanzenöl, immer mehr Zucker im Essen.Wir tauchen ein in die kuriosen Machenschaften der Nahrungsmittelkonzerne und beleuchten wieso der Begriff "Essbare Substanzen" für die meisten Lebensmittel eigentlich treffender wäre.Wenn ihr euch dafür interessiert wieso die Weltbevölkerung immer dicker wird und wieso Bewegung alleine nicht die Lösung ist, ein absoluter Must-Listen.Holt euch das Buch via unserem Affiliate Link: Gefährlich Lecker---Du willst mehr lesen und dich mit Gleichgesinnten austauschen? Dann komm in unseren SW Podcast Buchclub Hosted on Acast. See acast.com/privacy for more information.

As MPs return to Westminster after the summer recess, The Food Programme catches up with three of the newer recruits to discuss future food policies. Sheila Dillon meets Dr Simon Opher MP (Labour), Aphra Brandreth MP (Conservative) and Sarah Dyke MP (Liberal Democrat) at the head office and kitchens of catering firm Social Pantry, who work with ex-prisoners on their zero-waste food offering. The questions come from some familiar voices to The Food Programme, including Dr Chris Van Tulleken, Asma Khan, Nicole Pisani (Chefs in Schools), Professor Tim Lang and Helen Browning (Soil Association). Can this group of MPs push food and farming up the agenda in Parliament, and if so - what will be their focus? Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

Sheila Dillon hears why some clinicians and researchers want the condition 'Ultra-Processed Food Addiction' to be recognised by groups such as The World Health Organisation. Earlier this year, Dr Jen Unwin (clinical psychologist) and some like-minded international colleagues, including Dr Chris Van Tulleken (scientist, author and broadcaster), came together in London to discuss why they believe Ultra-Processed Foods (UPF), as defined by the NOVA Food Classification system, are the most problematic, and are causing more addicted like behaviours in people. They say if the addiction was formalised, then Government's would have to do more to regulate these foods and the food industry. People who consider themselves food addicts, explain to Sheila what the addiction is like to live with, how they stay abstinent from certain foods, and why they believe it would help others if the diagnosis was available to more people. Sheila also speaks to a specialist in Eating Disorders who says they don't believe the scientific evidence for Food Addiction is strong enough, and has concerns that labelling certain foods as 'bad' or 'toxic' could lead to more disordered eating. Presented by Sheila Dillon Produced by Natalie Donovan in Bristol.Additional Resources: https://the-chc.org/fas https://liberatetoday.org/ https://liberatetoday.org/

Headlines about the dangers of “ultra-processed” foods – a category that includes Doritos and Twinkies but also protein bars, plant-based milks, and maybe your favorite yogurt or sandwich bread – are suddenly everywhere. But what makes a food ultra-processed, and what's driving the concern about their role in the diets of both children and adults? On this episode of Longer Table's sister podcast, Pressure Cooker, hosts Jane and Liz break it all down with Dr. Chris Van Tulleken, a professor at University College London and the author of the 2023 bestseller Ultra-Processed People: The Science Behind Food That Isn't Food. Why are today's foods so highly processed, and how is that impacting our health? Should the sale of ultra-processed foods be more strictly regulated? Tune in to find out! Want more Pressure Cooker? Sign up for our newsletter at pressurecook.substack.com Sales and Distribution by Lemonada MediaSee omnystudio.com/listener for privacy information.

Willpower has long been associated with self-control, but why has it not been associated with the ingredients in our foods?Dr. Chris van Tulleken is one of the BBC's leading science presenters and author of the groundbreaking book, Ultra-Processed People. He discusses how ultra-processed foods and willpower are so closely linked, and why a seeming 'lack' of willpower is NOT your fault.Listen to the full episode here.Watch the full episode on YouTube here.

The is the second instalment of a two-part discussion. We're living longer than ever before but we are also spending more years in poor health and some communities become more sick than others. In June 2024 science journalist Layal Liverpool and medical doctor Chris van Tulleken came to Intelligence Squared to reveal the underlying causes of our growing health crises. Drawing on the themes of their respective books Systemic: How Racism is Making Us Ill, and Ultra-Processed People, they uncover how structural problems and inequalities – from racism in medicine to processing in food – are making us increasingly and needlessly ill. We are sponsored by Indeed. Go to Indeed.com/IS for £100 sponsored credit. This is the second instalment of two-part discussion. If you'd like to become a Member and get access to all three parts immediately and all of our longer form interviews and Members-only content, just visit intelligencesquared.com/membership to find out more. For £4.99 per month you'll also receive: - Full-length and ad-free Intelligence Squared episodes, wherever you get your podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series - 15% discount on livestreams and in-person tickets for all Intelligence Squared events - Our member-only newsletter The Monthly Read, sent straight to your inbox ... Or Subscribe on Apple for £4.99: - Full-length and ad-free Intelligence Squared podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series ... Already a subscriber? Thank you for supporting our mission to foster honest debate and compelling conversations! Visit intelligencesquared.com to explore all your benefits including ad-free podcasts, exclusive bonus content and early access. ... Subscribe to our newsletter here to hear about our latest events, discounts and much more. https://www.intelligencesquared.com/newsletter-signup/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

The is the first instalment of a two-part discussion. We're living longer than ever before but we are also spending more years in poor health and some communities become more sick than others. In June 2024 science journalist Layal Liverpool and medical doctor Chris van Tulleken came to Intelligence Squared to reveal the underlying causes of our growing health crises. Drawing on the themes of their respective books Systemic: How Racism is Making Us Ill, and Ultra-Processed People, they uncover how structural problems and inequalities – from racism in medicine to processing in food – are making us increasingly and needlessly ill. We are sponsored by Indeed. Go to Indeed.com/IS for £100 sponsored credit. This is the first instalment of two-part discussion. If you'd like to become a Member and get access to all three parts immediately and all of our longer form interviews and Members-only content, just visit intelligencesquared.com/membership to find out more. For £4.99 per month you'll also receive: - Full-length and ad-free Intelligence Squared episodes, wherever you get your podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series - 15% discount on livestreams and in-person tickets for all Intelligence Squared events - Our member-only newsletter The Monthly Read, sent straight to your inbox ... Or Subscribe on Apple for £4.99: - Full-length and ad-free Intelligence Squared podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series ... Already a subscriber? Thank you for supporting our mission to foster honest debate and compelling conversations! Visit intelligencesquared.com to explore all your benefits including ad-free podcasts, exclusive bonus content and early access. ... Subscribe to our newsletter here to hear about our latest events, discounts and much more. https://www.intelligencesquared.com/newsletter-signup/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week in an extra episode in the run up to the UK General Election to remind everyone why we must get the next government to fix the food system, Gilly meets Chris Van Tulleken, TV, radio and infectious diseases doctor who catapulted the term ultra processed food into the public consciousness in 2023 with his book Ultra Processed People.Now out in paperback, Gilly asks him about power, politics and the ultra processing food industry. Click here for Extra Bites of Chris on Gilly's Substack, and here for more information on the various parties' takes on food policy from the Food Foundation. Hosted on Acast. See acast.com/privacy for more information.

Renowned doctor, researcher and advocate, Chris Van Tulleken joins Jake and Damian for a candid conversation on the impact of ultra-processed foods on our mental and physical health. He shares his insights on how certain foods not only harm our bodies but also mess with our minds, leading to anxiety, depression, and a lack of control. He explains his own 30-day junk food experiment and its effects and describes the physical and mental toll of such diets, highlighting their effects on sleep, mood, and digestion.Chris expresses the urgent need for systemic changes, such as warning labels on food and removing financial ties between the food industry and government committees. He shares how his book ‘Ultra-Processed People' aims to empower readers and spark a grassroots movement for better food policies. He offers practical advice for families looking to make healthier choices now, without waiting for policy changes. This episode encourages us to channel our frustration with the food system into activism and policy change to create a healthier future for everyone.PartnersHuel

What really is in the food we eat?In this shocking and enlightening episode, Dr. Chris Van Tulleken explores the profound impact ultra-processed foods have on our health, society, and our relationship with food. Dr. Chris van Tulleken is an infectious diseases doctor at UCLH with a diploma in Tropical Medicine and a PhD in Molecular Virology from UCL. He is one of the BBC's leading science presenters and author of the groundbreaking book, Ultra-Processed People.This conversation delves into the deceptive nature of food marketing, the challenges of dietary change, and the stark reality of food addiction. Plus, Chris discusses his firsthand experience with an 80% ultra-processed food diet and its alarming implications. This discussion will not only inform you, but empower you to scrutinise your food choices and advocate for a healthier, more transparent food system. Connect with Chris on InstagramBuy Chris's book, Ultra-Processed People***Thank you to my wonderful sponsors!Naturalmat | A healthier, more sustainable night's sleep.Use code LIVEWELL for 10% off***Timecodes00:00 Introduction00:05 Emotional Connections to Food00:08 Defining Unhealthy Foods00:17 Impact of Marketing Strategies03:06 Ultra-Processed Diet Experiments09:29 Consequences of Ultra-Processed Foods26:36 Debunking Diet Myths42:09 The Illusion of Willpower49:21 Actionable Steps for Individuals*****Join my inner circle: https://sarahannmacklin.com/members-hub-subscribe*****Let's be friends!

Headlines about the dangers of “ultra-processed” foods – a category that includes Doritos and Twinkies but also protein bars, plant-based milks, and maybe your favorite yogurt or sandwich bread – are suddenly everywhere. But what makes a food ultra-processed, and what's driving the concern about their role in the diets of both children and adults? On this episode of Pressure Cooker, Jane and Liz break it all down with Dr. Chris Van Tulleken, a professor at University College London and the author of the 2023 bestseller Ultra-Processed People: The Science Behind Food That Isn't Food. Why are today's foods so highly processed, and how is that impacting our health? Should the sale of ultra-processed foods be more strictly regulated? Tune in to find out!See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Chris loves exploring the Arctic, swimming off icebergs and cheerily encountering polar bears. Shaun's spirit animal is more grizzly bear but he attempts to dig up his spirit of adventure. Resident geographer, historian and comedian Iszi Lawrence is wrapping up warm for this one.Your Place Or Mine is the travel series that isn't going anywhere. Join Shaun as his guests try to convince him that it's worth getting up off the sofa and seeing the world, giving us a personal guide to their favourite place on the planet.Producers: Beth O'Dea and Caitlin HobbsYour Place or Mine is a BBC Audio production for BBC Radio 4 and BBC Sounds.

This week Gabby is joined by Dr Chris van Tulleken, author of Ultra-Processed People: Why Do We All Eat Stuff That Isn't Food … and Why Can't We Stop? Poor diet has overtaken tobacco as the leading cause of early death, and so they discuss what ultra-processed food is and how we can easily identify it, how it has been designed to keep us eating it, and why we should always look beyond health claims on packaging. Chris also shares why it's not his intention to tell people what to eat, but rather it is his mission is to expose the food industry for what it is, and take away some of the shame and stigma around what we eat and what we are feeding our families. Hosted on Acast. See acast.com/privacy for more information.

Wendy and Alison are joined by Dr. Chris Van Tulleken, infectious diseases doctor and familiar face from CBBC's Operation Ouch. Chris discusses his latest book, "Ultra Processed People," which dives into the world of ultra-processed foods and their profound impact on our health, especially that of our children. Chris unpacks the definition of ultra-processed foods, their addictive qualities, and the perils of a diet dominated by these products. He addresses the elephant in the room: the role of big food companies in perpetuating the consumption of these foods and the urgent need for government regulation. This conversation doesn't shy away from the tough questions. From the link between ultra-processed foods and ADHD to the childhood obesity crisis, Chris provides a nuanced perspective on health beyond the scales. He calls for action, not just from the top down but also from each one of us, as parents navigating the daily challenges of feeding our families. Follow Dr Chris on Instagram @doctorchrisvt and buy his book "Ultra Processed People" here Stay connected with Netmums for more parenting tips, community support, engaging content: Website: netmums.com / Instagram: @netmums 

Eis das durch Bakterienschleim beim schmelzen die Form behält, gepanschtes Pflanzenöl, immer mehr Zucker im Essen. Wir tauchen ein in die kuriosen Machenschaften der Nahrungsmittelkonzerne und beleuchten wieso der Begriff "Essbare Substanzen" für die meisten Lebensmittel eigentlich treffender wäre. Wenn ihr euch dafür interessiert wieso die Weltbevölkerung immer dicker wird und wieso Bewegung alleine nicht die Lösung ist, ein absoluter Must-Listen.Unterstützt den Podcast via Patreon und erhaltet exklusive Bonusfolgen oder holt euch das Buch via unserem Affiliate Link: Gefährlich Lecker---Schwarz auf Weiß Rating:

In this episode, I dive into the complex world of Ultra Processed Foods (UPF) and unpack it for you, prompted by research on diabetes and health concerns and drawing inspiration from the insightful vlog of Susan Pierce Thompson, I embark on unraveling the complex concept of UPF with the guidance of the Maeser Dr. Chris Van Tulleken, affectionately dubbed as "Maester Chris" for his expertise. Dr. Van Tulleken's perspective on UPF is enlightening, emphasizing the effects of UPF on our health while debunking misconceptions and offering powerful insights. Through Dr. Van Tulleken's teachings, we explore the profound impact of UPF on our bodies, from its influence on neurotransmitters to its role in driving chronic diseases like obesity and diabetes. Amidst the seriousness of the topic, I want us to have fun and with a lighthearted approach, I highlight strategies for navigating the UPF-laden modern food landscape. Ultimately, the episode focuses on the importance of informed decision-making, with a reminder to keep judgment at bay and our focus firmly on our plates. With Dr. Van Tulleken's wisdom as our guide, we embark on a journey towards healthier choices and a deeper understanding of the foods we consume.https://www.brightlineeating.com/blog/ultra-processed-peoplehttps://zoe.com/learn/podcast-ultra-processed-foodhttps://www.youtube.com/watch?v=5QOTBreQaIkBee Wilson Article in the GuardianLet's go, let's get it done. Get more information at: http://projectweightloss.org

Avsnitt 106 av Hälsoveckan och hela panelen är samlad om än olika förberedda. Huvudämnet denna gång är ett inslag i Carina Bergfeldts talkshow där Chris Van Tulleken i drygt tio minuter får göra reklam för sin bok ”Vad vi äter” (originaltitel Ultra-Processed People). Det är ett inslag med både högt och lågt där en del bra blandas med rent trams utan några kritiska motfrågor från någon från SVT. Efter det blir det en kort genomgång och diskussion kring en ny studie där man studerat en folkgrupp som levde i Peru innan jordbruket där man har funnit att en stor majoritet av deras kalorier kom från vegetabilier. På Hälsoveckan by Tyngres instagram kan du hitta bilder relaterat till detta och tidigare avsnitt. Hålltider (00:00:00) Introsnack (00:02:56) Om Ultraproccessad mat i Carina Bergfeldts talkshow (00:38:07) Folkgrupp som uppskattas ha ätit 80 procent vegetabilier innan jordbruket

Chris van Tulleken (doctor, TV host) is a London infectious diseases specialist known for his popular BBC health TV programs that he hosts with his identical twin brother (including the kids series Operation Ouch; they've won two BAFTAs). In his recent book Ultra-Processed People: Why Do We All Eat Stuff That Isn't Food … and Why Can't We Stop?, which has been a #1 Sunday Times bestseller for 9 weeks, he exposes how ultra-processed food (AKA junk food) is making us fat and sick, destroying the planet, eradicating traditional cultures, shrinking our faces and making us infertile.We talk about why Pringles are “crack in a cardboard tube”, why he thinks sugar and a lack of exercise are not the problem (!) and instead how the issue is the fact Big Food does NOTHING BUT refine their “profit-making product” to make us more perfectly addicted to it and to eat greater quantities. We also cover how to spot the worst food offenders and how the best fix for beating weight gain is to turn addiction into disgust.SHOW NOTESGet your copy of Ultra-Processed People: Why Do We All Eat Stuff That Isn't Food … and Why Can't We Stop?Connect with Chris on Instagram or X/TwitterI Quit Sugar: Your Complete 8-Week Detox Program and Cookbook and I Quit Sugar for Life are available on my websiteIf you need to know a bit more about me… head to my "about" pageFor more such conversations subscribe to my Substack newsletter, it's where I interact the most!Get your copy of my book, This One Wild and Precious LifeLet's connect on Instagram and WeAre8 Hosted on Acast. See acast.com/privacy for more information.

Takk til ukens sponsor Svanemerket. For mer sjekk ut svanemerket.no for mer informasjon og for å finne produkter. Registrerer deg på svanemerket.no/handlenett, så får du et svanemerket handlenett.In today's episode, I'm thrilled to have the opportunity to talk with Dr. Chris van Tulleken, an esteemed physician, broadcaster, and author known for his profound contributions to medical science and public health.We dive into the heart of a critical issue affecting our diets and health - ultra-processed foods. Dr. van Tulleken shares insights from his latest book, 'Ultra-Processed People - Why Do We All Eat Stuff That Isn't Food ... and Why Can't We Stop?', shedding light on why these foods are so prevalent in our diets and the challenges in avoiding them.Our conversation spans from the health risks associated with ultra-processed foods, including obesity, mental health issues, cancer, and more, to Dr. van Tulleken's personal experiment of consuming an 80% ultra-processed food diet for a month. The results? Both shocking and enlightening. We discuss the addictive nature of ultra-processed foods, the role of additives, and how these foods are akin to drugs in their effect on our bodies.Lastly we discuss what the solution is. For more from Dr. Chris van Tulleken:https://www.instagram.com/doctorchrisvt/Book norwegian: UltraprosessertBook english: Ultra-processed peopleWishing you a great week!AnnetteFor more from me:Instagram.com/dr.annettedraglandFacebook.com/drannettedraglandDisclaimer: The content of the podcast and on this website is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. Always seek advice from your doctor or other qualified healthcare professionals if you have questions regarding a medical condition. Hosted on Acast. See acast.com/privacy for more information.

I kjølvannet av dypdykket i ultraprosessert mat med Chris Van Tulleken henter vi tilbake tarm ekspert Eva. B. Andresen. Vi ønsker å opplyse om de negative hele effektene for mye e-stoffer har på helsen og tarmbakteriene. Eva B. Andersson forklarer hvordan maten ødelegger tarmbakteriene, og hvilken sammenheng disse nye tilsetningsstoffene som man finner i hyperprossesert mat har med vår tarmhelsen vår. Vi lever i en toksisk verden og er omgitt av gifter i sminke, såper, solkremer, vaskemidler mm. og som går rett inn i kroppen vår og som vi kanskje ikke tenker på er skadeligeVi belyser følgende:gums (gummi) som har en negativ antiseptisk effekt på oss, de finnes blant annet i vegansk iskrememulgatorer og toksiner og hvor lagres de i kroppen? Hva er langtidseffekten av påvirkning fra giftstoffer? Hva er blod-hjerne barrieren? Hvordan har miljøpåvirkningene sammenheng med lekktarm, SIBO og autoimmune lidelser? Hva skal vi se etter i hudprodukter og make-up?Trenger vi solkrem?Eva deler også noen gode hacks som vi gleder oss til å ta fatt på, blant annet reveratrol, økologiske, fermentert mat, hjemmelaget kraft, granskuddpesto, bær...og ikke minst periodisk faste. Eva B. Andersson er helhetsterapeut og tester med microbiome smart DNA test, du finner henne her: www.helhetshelse.no Instagram: @eva.helhetshelse

Hva skjer med oss, med kroppene våre, med helsen vår når vi sprer ultraprosessert mat? Dette er et tema vi skal fordype oss i igjen når vi har med oss den britiske legen og bestselger forfatteren Chris Van Tulleken. Hvorfor er denne maten så farlig for helsen vår? Chris som er identisk tvilling og bærer et gen som kan gjøre ham overvektig, han gjorde et ekstremt eksperiment og spiste bare ultraprosessert mat i mer enn en måned, hva skjedde med målingene hans, helsen, hjernen, vekten, humøret etter denne tiden?Vi er innom mange sider ved kosthold, mat, prosessering, helse, sykdommer og vekt. (Ps noen ganger i episoden bruker vi forkortelsen "UPF" som står for ultraprosessert mat) Hensikten fra produsentene er ikke å levere mat for helen men snarere å ta penger fra konsumentene. Vi spiser ca 50% av kaloriene våre fra UPF.Lær blant annet:Hvordan matindustrien jobber og påvirker livene vårHva er bakgrunnen til industriell ultraprosessering?Hva motiverte Tulleken selv til å lære om UPF, og hvorfor ville han eksperimenter med å spise denne maten i over en måned?Hvorfor klarer vi ikke stoppe å spise blandingen av sukker, salt og fett?Hvordan responderer kroppen vår på fremmedstoffene den ikke gjenkjenner og hvor lenge lagres stoffene i organene?Hva skjer med blodsukkeret når du inntar lett produkter?Hvem er mer utsatt for å bli avhengige, og hvordan defineres avhengighet?NOVA og definisjon av UPFOatleys historie, ingredienser og som pengemaskin og ikke et helsegivende produktHvem skal bestemme for deg hva du skal spise, hva er dine forutsetninger?Hva tenker Tulleken vi kan fjerne først fra kostholdet ?Hvorfor blir vi ikke tynne av å trene når vi er så inaktive som nå? Hvorfor er trening likevel så utrolig bra for oss?Hvordan ser businessen ut og fremtiden, og hvem er "the bad guys"?Matindustrien ble født ut fra tobakkindustrien, hvordan reguleres maten og produktene?Hva syntes Chris van Tulleken om supplementer, trenger vi det? Er disse også ultraprosessert?Definisjoner som natural flavour, + citrus fiber + ekstrakter - hva betyr dette?vi spør Tulleken om Stabburets leverpostei som i dag har 31% lever.Hvor viktig er dyreforet dyret spiser for oss som spiser det?Hvordan henger stress sammen med det ultraprosesserte livet vi lever i dag?Hva betyr ultraprosessert, hva er ultraprosessert?Hvilket rådgivningsarbeid gjør Tulleken sammen med UNICEF and WHO?Du finner boken "ULTRAPROSSERT" ("Ultraprocessed people") her:https://www.norli.no/forfatter/chris-van-tullekenHør gjerne tidligere episoder om ultraprosessert mat:Dr Dome og tannhelse:https://podcasts.apple.com/no/podcast/biohacking-girls-din-podcast-for-optimal-helse/id1558343232?i=1000624332484Tucker Goodrich:https://podcasts.apple.com/no/podcast/biohacking-girls-din-podcast-for-optimal-helse/id1558343232?i=1000633028645Lege Simen Løseth:https://podcasts.apple.com/no/podcast/biohacking-girls-din-podcast-for-optimal-helse/id1558343232?i=1000634570699Instagram: https://www.instagram.com/doctorchrisvt/

Wolfgang Wee Uncut #469: Chris van Tulleken is an infectious diseases doctor at UCLH, one of the BBC's leading science presenters and a New York Times bestselling author. 0:00 Food culture 1:40 British food culture 3:45 Disease mechanisms 5:30 Food addiction 11:36 Addicting food 13:45 The food industry 19:00 Information asymetry 21:00 Paid academics 22:15 Sneaky food companies 25:00 Harmful health claims 31:24 Absurd health claims 34:00 Ultra-processed food 34:37 What is ultra-processed food? 43:00 Ice cream 47:00 Scientific advisory commitee 49:53 Tobacco companies 52:00 Marketing 56:52 Marketing 1:02:45 The diet experiment 1:11:43 Mental health 1:19:00 Social responsibility 1:25:00 Destruction of food culture 1:35:00 Regulation 1:42:00 Calories 1:44:15 Exercise

You've been told the problem is salt, or sugar, or even you! But in a fascinating conversation with Chris Van Tulleken we discover why it's not you, it's the food. And by food we mean 'industrially produced edible substance' - YUM! What is ultra-processed food, what is it doing to our bodies and the planet, and what can we do to improve our health?

This is not a Diet! But I will tell you what I do and why, and why you should probably do it too. Eating to Live instead of the other way around resulted in a loss of 30% of fat body weight I did not need. All by following Doctors Advice from 1957! Good advice never dies, it just gets lost in the detail of modern thinking. Links worth looking at: https://bit.ly/47KFh9k (Processed People by Chris Van Tulleken) https://bit.ly/491mHe6 (Outlive by Dr. Peter Attia.) Tim Spector at Joinzoe.com. I'd also like you to take a look at this website: https://theoutdoorguide.co.uk/wellbeing-retreats-walk-yourself-happy/ Run by Julia Bradbury, the fabulous exponent of all things Natural, these courses promise a new you in two packed days of events and training. Walk yourself over there and take a look!

Why do we all eat stuff that isn't food and why can't we stop? In this episode, Dr Chris van Tulleken, author of Ultra-Processed People explains all. As well as being one of the UK's leading science broadcasters, Chris is a practising infectious diseases doctor in the NHS. He gained his medical degree at Oxford University and his PhD in molecular virology from University College London, where he is an associate professor. He works closely with the World Health Organization and UNICEF, and his research looks at how corporations affect human health. In this episode, Chris explores what may be the biggest public health crisis of our time: ultra-processed food, or UPF, for short. Many people these days, certainly most regular listeners to this podcast, will be aware of UPFs. But there's still a lot of confusion around what they really are. For Chris, it's simple: if it's wrapped in plastic and has at least one ingredient you wouldn't find in a home kitchen, it's a UPF. If it makes a health claim on the packet? Ironically, it's even more likely! A UPF is any food that's processed industrially and created for big-business profit, rather than to provide nutrients. And here in the UK, UPF makes up 60 percent of the average diet. The trouble is, says Chris, UPFs have been shown to be the leading cause of early death in the world, ahead of tobacco. Even if you remain at what is considered a healthy weight, consuming UPFs still leaves you vulnerable to things like Type 2 Diabetes, heart disease, dementia, anxiety, depression, inflammatory bowel disease, cancer and eating disorders. In this conversation, Chris provides a clear definition of the difference between processing and ultra-processing, and explains how our toxic food environment is designed to be addictive. We also discuss a whole range of different topics such as the need to see obesity as a condition and not an identity and the seemingly revolutionary idea that re-prioritising food shopping and cooking as a vital, enjoyable part of our day, could be a first step towards the societal change that's urgently needed. This podcast episode is not about shame or blame - it's about education and empowerment. Chris is a brilliant communicator who insists the prevalence and appeal of UPFs is not our fault. I thoroughly enjoyed my conversation with him - I hope you enjoy listening.Support the podcast and enjoy Ad-Free episodes. Try FREE for 7 days on Apple Podcasts https://apple.co/feelbetterlivemore. For other podcast platforms go to https://fblm.supercast.com.Find out more about my NEW Journal here https://drchatterjee.com/journalThanks to our sponsors:https://zoe.comhttps://calm.com/livemorehttps://drinkag1.com/livemoreShow notes https://drchatterjee.com/414DISCLAIMER: The content in the podcast and on this webpage is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or qualified healthcare provider. Never disregard professional medical advice or delay in seeking it because of something you have heard on the podcast or on my website. Hosted on Acast. See acast.com/privacy for more information.

Dr. Chris Van Tulleken is an infectious disease doctor, academic researcher, and popular television presenter best known for hosting science programs, such as  on the BBC and Channel 4. Born in the UK in 1978, Van Tulleken studied medicine at the University of Oxford before completing a PhD in molecular virology at University College London. He went on to work as a doctor with 'Doctors Without Borders', in locations such as rural Africa. Dr. Van Tulleken hosted acclaimed science documentaries such as: Medicine Men Go Wild, Trust Me I'm a Doctor, The Doctor Who Gave up Drugs, and What Are We Feeding Our Children?  Through his broadcasting work, Van Tulleken became increasingly concerned about the impacts of processed and ultra-processed foods on human health. This prompted him to write his first book, 'Ultra-Processed People: How Modern Food is Killing Us and What We Can Do About It.' Published in 2022, his book examines the science linking ultra-processed foods to problems like obesity, addiction, and depression. It also explores the environmental impact of industrial food processing and offers solutions to help people and policymakers make healthier choices.  The content of our show is educational only. It does not supplement or supersede your healthcare provider's professional relationship and direction. Always seek the advice of your physician or other qualified mental health providers with any questions you may have regarding a medical condition, substance use disorder, or mental health concern.

Dr Chris van Tulleken is on a mission to find out what we're eating, why, and who or what might be influencing our decisions. And he's starting his quest to uncover food truths with the most eaten meat in the world, and one of the most numerous animals on our planet: chicken He's recently been forced to confront a serious gap in his food knowledge - what happens before it gets to our plates - and has decided this, the world's most popular meat, is an ideal starting point. Chris' initial investigations reveal the vast scale of modern chicken consumption; and how a once revered jungle fowl was manipulated to become a modern food success story, a fast-growing heavy-breasted beast to feed the masses. Now, he's torn: is this a triumph of human ingenuity – or the creation of a monster? Produced by Lucy Taylor and Emily Knight. Archive audio: 'Chicken of Tomorrow' (1948) from the Prelinger Archive. 'Fanny Cradock Cooks for Christmas' (1975) from the BBC.

For the first part our annual round-up of some of our favourite moments we revisit conversations Adrienne had with Viv Groskop, Dr Anders Hansen, Thomas Curran & Dr Chris Van Tulleken. Confidence, Happiness, and Ultra-Processed Food - Best of 2023: Part One Hosted on Acast. See acast.com/privacy for more information.

Eis das durch Bakterienschleim beim schmelzen die Form behält, gepanschtes Pflanzenöl, immer mehr Zucker im Essen. Wir tauchen ein in die kuriosen Machenschaften der Nahrungsmittelkonzerne und beleuchten wieso der Begriff "Essbare Substanzen" für die meisten Lebensmittel eigentlich treffender wäre. Wenn ihr euch dafür interessiert wieso die Weltbevölkerung immer dicker wird und wieso Bewegung alleine nicht die Lösung ist, ein absoluter Must-Listen.Unterstützt den Podcast via Patreon und erhaltet exklusive Bonusfolgen oder holt euch das Buch via unserem Affiliate Link: Gefährlich Lecker---Schwarz auf Weiß Rating:

How chicken got big. Dr Chris van Tulleken unwraps the forces that shape what we eat. Listen and subscribe on BBC Sounds - just search for Fed with Chris van Tulleken.

How chicken got big. Dr Chris van Tulleken unwraps the forces that shape what we eat. Listen and subscribe on BBC Sounds - just search for Fed with Chris van Tulleken.

If you care about what you eat, you won't want to miss this conversation! Chris Van Tulleken is an infectious disease physician-scientist in the UK's National Health Service who has written a deeply researched masterpiece book on food—ULTRA-PROCESSED PEOPLE. It's not just about these synthetic and artificial UPF substances, that carry many health hazards, but also about our lifestyle and diet, challenging dogma about low carbs/glycemic index and the impact of exercise. Chris ate an 80% UPF diet for a month with extensive baseline and follow-up assessments including MRI brain scans. He has an identical twin brother who at times is 20 kg heavier than him. Why? What can be done to get limit pervasive UPF ingestion and its multitude of adverse effects on our health?For additional background to the book, here are some Figures and a Table from a recent BMJ piece by Mathilde Touvier and colleagues.Consumption of UPFs are highest in the USA and UKA Table summarizing some of the health hazards and magnitude of increased riskIn his book Chris gets into the evidence for risks that are much broader than cardio- metabolic, including cancer, dementia, inflammatory bowel disease, and other chronic conditions. A schematic for how UPFs increase the risk of cardiometabolic diseasesHere is the transcript of our conversation, unedited, with links to the audio podcast.Recorded October 20, 2023.Eric Topol (00:00):It's Eric Topol here with Ground Truths. And what a delight for me to welcome Chris van Tulleken, who has written a masterpiece. It's called Ultra-processed People, and it's actually much more beyond ultra-processed food as I learned. We're going to get into how it covers things like exercise, nutrition in general, all sorts of things. Welcome, Chris.Christoffer van Tulleken (00:27):It's such a pleasure to be here. And there's no one I would rather say that about my book than you, so that means a huge amount.Eric Topol (00:35):Well, I was kind of blown away, but I have to tell you, and it's probably going to affect my eating behavior and other things as we'll discuss for years to come. You're going to be stuck in my head. So what's interesting, before we get into the thick of it, your background, I mean as a molecular virologist turned into a person that devoted so much to food science, and you go through that in the book, how you basically got into rigorous reviews of papers and demand for high quality science and then somehow you migrated into this area. Maybe you could just give us a little bit of background on that.Christoffer van Tulleken (01:20):So I suppose it feels a tenuous thing. I'm an infectious diseases clinician, but the only people who get infections are disadvantaged people. For the most part, rich people well off people get cardiometabolic disease. And so I worked a lot in very low income settings in South Asia and Pakistan in the hills and in Central and West Africa. And the leading cause of death in the kids I was seeing in the infants was the marketing of food companies. So food, particularly formula, but also baby food was being made up with filthy water. And so these children were getting this triple jeopardy where they were having bugs, they were ingesting bugs from filthy water. Their parents were becoming poor because they couldn't afford the food and they lacked the immune system of breast milk in the very young. And so it sort of presented itself, although I was treating infections that the root of the problem was the food companies. And now my work has sort of expanded to understanding that poor diets has overtaken tobacco or it's depending on the number set you look at, but the Lancet Global health data shows that poor diets overtaken tobacco is the leading cause of early death globally. And so we need to start thinking about this problem in terms of the companies that cause it. So that's how I still treat patients with infections, but that was my route into being interested in what we call the commercial determinants of health.Eric Topol (02:52):Yeah, well you've really done it. I have 15 pages of highlights and notes that I got from the book and book. I mean, wow. But I guess the summary statement that somebody said to you during the course of the book, because you researched it heavily, not just through articles, but talking to experts that ultra-processed foods is not food, it's an industrial produced edible substance, and really it gets graphic with the bacteria that's slime and anthem gum and I mean all this stuff, I mean everywhere I look, I see. And I mean all these, I mean just amazing stuff. So before we get into the nitty gritty of some of these additives and synthetic crap, you did an experiment and with the great University College in London where you took I guess 80% of your diet for a month of up pfs. So can you tell us about that experiment, what it did for you, what you learned from it?Christoffer van Tulleken (04:04):Yeah, so it wasn't just a stunt for the book. I was the first patient in a big study that I'm now running. It's a clinical trial of ultra-processed food. And so I was a way of gathering data. I mean, you know how these things work, Eric. I was teaming up with my neuroscience colleagues to do MRI scans my metabolic colleagues instead of going, look, if we put patients on this diet, how would it all look and what should we be investigating if we do MRI scans, will we see anything? And so I ate various news outlets have portrayed this as kind of me heroically putting my body on the line for science. I ate a completely normal diet for many American adults. About one in five Americans eats the diet of 80% of their calories. It's a very typical diet for a British or an American teenager or young person.(04:52):So it wasn't arduous. And I was really looking forward to this diet because like most 45 year old doctors, I have started because of my marriage and my children, you start to eat in a rather healthy way. And this was amazing opportunity to go back to eating the garbage that I'd eaten as a teenager. I was going back to these foods I loved. So I guess there were kind of four things that happened. There were these three physical effects on my body. I gained a huge amount of weight and I wasn't force-feeding myself. And that really chimes with the epidemiological data that we have and from the clinical trial data run by Kevin Hall at the NIH, that this is food that gets around your body's evolved mechanisms that say, stop eating, you're full. Now the second thing that happened is we did some brain scans and I thought, well, the brain scan we're not going to see anything in a month of normal food.(05:43):So I switched from about 20% to 80% and we saw enormous changes in connectivity between the habit, automatic behavior bits at the back in the cerebellum and the reward addiction bits in the middle in the limbic system and associated regions. So that was very significant in me. And we did follow-up scans and those changes were robust and we really have no idea what is happening in children who are eating this stuff from birth to their brains, but it's concerning. And then the most intriguing thing was I ate a standard meal at the beginning of the diet and we measured my hormonal response to the food. And I think people are more and more familiar with some of these hormones because we've got drugs like semaglutide or wegovy that are interrupting these fullness or these hunger hormone pathways. And what we saw was that my hunger hormone response to a standard meal, my hunger hormones remain sky high at the end of the diet.(06:41):So this is food that is fiddling with your body's ability to say I'm done. But the most amazing thing was that this experience I had where the food became disgusting, there was this moment talking to a friend in Brazil called Fernanda Rabu. She's an incredible scientist, and she was the one who said, it's not food, Chris. It's an industrially produced edible substance. And I sat down that night to eat, I think it was a meal of fried chicken. And I was reading the ingredients and I could barely finish it. And so the invitation in my book is, please keep eating this food, read your ingredients lists and ask yourself why are you eating maltodextrin? What is it? Why are you eating xantham gum? What is diacetyl tartaric acid esters of monoglycerides of fatty acids? Why is that in your bread?Eric Topol (07:31):Yeah. Well, and then the other thing that the experiment brought out was the inflammatory response with the high C-reactive protein, fivefold leptin. So I mean, it really was extraordinary. Now the other thing that was fascinating is you have an identical twin. His name is, is it Xand?Christoffer van Tulleken (07:51):Zand, like Alexander,Eric Topol (07:53):JustChristoffer van Tulleken (07:53):The middle, full name's Alexander.Eric Topol (07:55):So spelled X, but okay, so he's an identical twin and he's up to 20 kilos heavier than you. So this helped you along with all the other research that you did in citations to understand the balance between genetics and environment with respect to how you gain weight. Is that right?Christoffer van Tulleken (08:16):That's right. So I have all the genetic risk factors for weight gain. And I know this because I've done studies with colleagues at the MRC unit at Cambridge, and I have all the polymorphisms, the little minor genetic changes that are very common. I have them all associated with weight. Now you can see I'm sitting here at the high end of healthy weight. I'm not thin, but I'm not. I'm just below overweight. And what protects me is my environment. And by that we mean my education, the amount of money I have, I have very little stress in my life. I have a supportive family. I have enough time to cook, I have a fridge, I have cutting boards, I have skills that I can do all that with. When my twin with this set of genetic risk factors moved to the states, he went to do a master's degree in Boston and he had a son in an unplanned way who's Julian is a much beloved member of the family, but it was very stressful.(09:15):What now? 13 years ago, and Zand kind of ate his problems, but the problems that he ate were ultra-processed food. So ultra-processed food, it's one of the ways in which the harms of poverty are expressed. So we know that people who live in stress and being poor is a significant source of stress. So it's disadvantaged. People generally smoke more, they drink more alcohol, they use gambling apps and they eat terrible food. And that is because of the environment they're in. It has nothing to do with their willpower or their choices. So part of the book is trying to reveal really that for many people, the food environment, the food that's available and they can afford is extremely violent to their bodies. And generally that's the environment of people who are already living with disadvantage.Eric Topol (10:06):Well, the data, which I wasn't fully familiar with, I have to say that you reviewed in the book, and then you may have seen in the British Medical Journal, there was a very good paper on ultra-processed food just published recently. I'm sure you know these folks. And not only does it review the point you made that 60% of the American diet and the UK diet is from ultra-processed food, but that all the analyses show 40% higher risk of type two diabetes, 35% risk of cardiovascular event, increased hypertension, 29% risk of all-cause mortality, 41% risk of abdominal obesity, metabolic syndrome, 81% higher risk. This isn't even yours. This is the review of all the literature, cardiovascular mortality, 50% higher risk. You mentioned the death from high U P F diet, 22% of all deaths. This is big. I mean, this is something I didn't realize. I knew it wasn't good, but I didn't realize the toll it was taking on the species. I mean, it's remarkable.Christoffer van Tulleken (11:17):It is in a sense, it's not enormously surprising. So the thing I think that is confusing a lot of people, there are two sort of sources of confusion. One is that the working definition that we all use is basically if something has an additive you don't find in a typical home kitchen, then it's an ultra-processed food. Now that has led a lot of people to go, well, the problem is the additives. Now, some of the additives, we think there's very good evidence they are causing harm. So the non-nutritive sweeteners, we had a huge paper come out and sell this summer. It's not referenced in the book, but the World Health Organization have written a position. And you may well know this literature better than me, but there's a growing concern that these products are definitely not better than sugar and they may predispose to metabolic disease and microbiome effects the emulsifier.(12:07):Again, we've got pretty good evidence that many of the synthetic emulsifies, and they are in everything. They're in your soda, your toothpaste, your bread, your mayonnaise. The emulsifiers are ubiquitous because they give a slimy mouthfeel that people like. So some of the additives are an issue, but the additives are just a proxy for food that is made with no regard for your health. And so a lot of the research I'm doing now is with economists. And so we're going to publish a paper in the next couple of months where one of the questions we've asked is, when it comes to the big transnational food corporations, is there good evidence within the corporations they care about human health? Because the companies that make this food say, we practice stakeholder capitalism, we care about the environment, we care about our farmers, we care about kids, people, our customers, we care about your health.(12:58):What we can show is that the way the companies spend their money is not to reinvest in those people, those stakeholders, they use it to buy shares back. So every quarter they do share buybacks to drive up equity value. We can show that when public health proposals reach the board or reach investors, institutional investors always vote down those public health proposals. And we have really good examples at Unilever, Pepsi and Dannon where CEOs have said, we want to make the food healthier and activist investors have fired the CEOs or fired the boards. So the companies are making the food with the purpose of generating money for institutional investors, usually pension funds. And so to me, it's not very surprising if you put yourself in the position of being a scientist at one of these companies or being a C E O and the market's saturated, we've all got enough food, you have to make food using the cheapest possible ingredients with the longest shelf life, and it has to be addictive or quasi addictive. That's the only way you can get us to buy more and more of it. And now that the states and the uk, Australia were saturated, they're starting to move very aggressively into south and Central America. I mean, they've largely done that, but now the focus is on West Africa, south Asia, east Asia, and Central Africa. So the purpose of the food, we call this system financialization, all the incentives in the system are financial. And so it's not surprising the food isn't very good for us.Eric Topol (14:31):And one thing I did like is that you did get into the companies involved here, and you also noted many times throughout the book about these scientists that said they didn't have any conflict and then turned out they had quite a lot of conflicts. And so one of the things I thought about while you mentioned about the transnational trans fats, trans fats were basically outlawed. And why can't we get, I think you touched on this in the chapter right before the end about we're just not going to be able to get these companies to change their ways, but why can't we get these U P Ss, particularly the ones that are most injurious? And by the way, you've proven that through three, not just the epidemiologic studies, which many people will argue diet logs are not so perfect, even though when it's in tens of thousands or hundreds of thousands of people. You mentioned, I wouldn't go back to the Kevin Hall experiments because he's really a noted researcher here in the US at NIH and also the biologic plausibility, which you've shown in spades throughout the book. But so with all this proof, why can't there be a path towards making these products, the ones that are the most implicated, illegal, and like the trans facts?Christoffer van Tulleken (15:56):So there are several answers to that. First of all, I guess my approach as an activist, and so I see in a kind of strange space because on the one hand I'm a scientist and I try and be fairly dispassionate. On the other hand, as you say, we now have very robust data. We've got more than a decade's worth. I mean, Kevin Hall sent a lovely tweet the other day, which I can unpack a bit, but this isn't argument basically between independent scientists and the industry and the industry are very, very skillful at mounting their arguments. So the argument of industry is, look, ultra-processed with the definition is wooly. It's not agreed on. These are largely observational studies. We need more randomized trials. The real problem with food, is it being high-fat, salt, sugar? And Kevin sent a brilliant tweet where it was in someone else where someone was going, look, why can't we just call it high-fat salt sugar?(16:52):What's processing got to do with anything? And Kevin said, well, look, no one has ever agreed on the definition of high-fat salt sugar. Whereas the definition of U P F is extremely widely agreed on, and we have now over a thousand studies linking it to negative health outcomes. So in terms of why we can't ban it, I guess my answer is I think it's politically extremely important not to frame it, not to frame things in terms of banning. If we want to see the gains that we got with smoking, my proposal is we need to regulate this food. We need to warden people, but we need to use the language of the political right and of the free market to get people on board. I want to increase everyone's choice in freedom. I don't want to take anywhere and cocoa pops or soda pop away.(17:36):It's fine if people want to buy that, but they should have a warning label on it and they should be able to buy fresh, affordable, healthy food. And what we know is that people like you and I, we will eat a bit of ultra-processed food, but broadly, people with resources don't eat this stuff. It's low income families that are forced to. So partly, I don't think we should be making it illegal, but the main reason is there is an enormous power. I mean, any one of these companies has the annual marketing budget that is maybe four or five times the entire World Health Organization operating budget each year. Okay, so we're talking 10 billion versus a couple of billion, and that's just for a company like Nestle or Danon or Coke. So the might of these corporations is overwhelming. And so the struggle will be very much as it was with tobacco.(18:30):And we have to be very careful how we sort of proceed and what we ask for. One of the issues that's going on at the moment is the definition of UPF at the moment is not suitable for legislation. So if we said, well, look, we are going to try and put a tax 10% tax on all UPF what will happen is the companies will have a lawsuit of every single additive. So they'll go, well, xantham gum is in kitchens actually, because we sell it in bags and people with celiac use it to bake at home. So then we have to have an exhausting discussion. So there's a group led by Barry Popkin and a number of other brilliant researchers who are creating a definition that it will include, I'm going to make this up, non-nutritive sweeteners, emulsifiers energy density and softness. And that will all with, we've got loads of randomized trials on all of that, and that will withstand the lawsuits. So it's about the technical approach has to be a very sophisticated one about resisting corporate power and the template has to be tobacco.Eric Topol (19:33):Yeah. Well, I think you've given a good response to those who would wonder, but the warning, as you know very well, far better than me, all we have on the foods are the nutrients of protein, carbohydrate, fat, saturated fat. There's nothing about warnings about the process. Ultra-processed content, which has to get fixed at some point in thatChristoffer van Tulleken (19:57):It has to, I mean, it is astound. What's going to happen is there are going to be lawsuits. So people are working on this and it's very hard to bring lawsuits around food, but one angle will be to focus on soda pop. So there should be a warning. And all the fizzy pop, it all contains phosphoric acid, which leeches minerals out of your bones, it dissolves your teeth, the sugar rots your teeth. And we will start to find communities that only drink one brand because there is a couple of very dominant brands, and they will be able to bring class action lawsuits about dental decay, and that's how it'll start. But in Argentina, in Chile, Columbia, they now on Cannes of cola do have big black hexagons. So it can be done. And I think the populations in the UK, obesity and diet related diseases reach such a crisis. People are so angry about this. And I think the people, the grassroots sentiment is I'm being gaslit by the people who sell my food. They've told me if I eat this, it'll help me lose weight. They've told me it will make me well, and it hasn't worked.Eric Topol (21:03):Yeah, well, that's for sure. Well, now I want to get into a couple of the things that shakes up the prevailing beliefs, the sacred cows, if you will. One of them is the burning calories with exercise. You really challenge that whole notion in the book, as I said, the book is not just about ultra-processed foods, which completely takes 'em apart, but you challenge the idea that you can work it off exercise, burn off these calories, and you have a pretty substantial part of the book that you really get into part help us understand because still today most people think, well, if I eat that such and such, I'll just exercise. I'll burn off those calories. What's the truth about that?Christoffer van Tulleken (21:56):So I wrote the book, I try to lay out the evidence for ultrapro food, but then you have to do some water battery because people always go, yeah, but isn't it because people who live with excess weight have low willpower, so I try and get rid of that. Or isn't it genetic? I can get rid of that. But a big argument is when it comes to the pandemic of obesity, surely it's because we spend all our lives on our phones, we sit around, we watch tv, and none of us work in heavy manufacturing anymore. So this idea was heavily promoted through a number of institutions, particularly something called the Global Energy Balance Network, and thousands of scientific papers in good robust peer reviewed journals. And some colleagues of mine at the London School of Hygiene and Tropical Medicines and Public health doctors did this incredible network analysis where they looked at the links between funding and all of these papers and all of the conferences that said, look, if you drink too much sugar or you eat too much chocolate, you just go for a run.(22:53):You burn off the calories, energy in energy out. Like it's simple. The entire network, and I really mean all of the papers, thousands of them were funded by the Coca-Cola Corporation. Now, in and of itself, that doesn't prove that it's a complete myth. But at the same time since the 1990s, there's been this real puzzling thing about our most sophisticated way of measuring energy expenditure using this technique called double labeled water. And there was this finding that no one could explain. It kept happening in all the studies in humans and in animals that people of the same size and shape and age and sex burn the same number of calories, whether they're subsistence farmers in Nigeria or secretarial workers in Chicago, whether they're hunter gatherers or office workers, everyone seems to burn the same 45 year old men who weigh 85 kilos like me. We can be hunter gatherers, we can be office-based doctors.(23:51):We burn the same number of calories. And a guy called Herman Ponsa pulled this together and he said, it seems like what is happening is that we have evolved to burn the same number of calories every day. Now, if you go for a run, you have to steal energy from other budgets. You can't violate the laws of physics. So if I burn 3000 calories today and I go for a 200 calorie run, I will take that 200 calories from my inflammation budget, from my anxiety budget, from my reproductive hormone budget. And that is why exercise is good for us. Now, what this doesn't mean is if you're cycling in the Tour de France, so you're an elite athlete or you're mountaineering, then you do burn more calories each day. And we've known that for a long time, but the kind of exercise that we all do each day, if we go to the gym a couple of times a week, that doesn't seem to affect our calorie expenditure. And the reason that, I mean, I'm an MD PhD, I feel I understand how the body works. I would say the reason I was unaware of that until I started writing the book and trying to figure out the piece of the puzzle I was missing is because of the Coca-Cola corporation. And there incredible network of edibles was network of literature that they funded.Eric Topol (25:01):Well, it shook me up because I was thinking all these years about, well, if I burned 500 calories, the other thing I thought about is I've had a knee operation replacement and I'm going to be immobilized and I'm going to get fat just because I can't exercise. And this was fascinating and you just reviewed it in a nutshell. It's really great for people to read that. Now, another one that you really took apart. So you and I both know Gary Taubes and I'm glad thatChristoffer van Tulleken (25:32):You had, and I want to say I love, I haven't spoken to him since the book, but I really, really love Gary. I think he's a brilliant guyEric Topol (25:40):And he has a new book that I blurbed about, not out yet on diabetes and all the lies about diabetes, but the book, he's been very influential as you know. And one of the things that he helped carry over the goal line and many others is this glycemic index and that the real reason we're fat is because we eat too much carbs and that it raises our insulin level and it makes us hungry. Basically, that's the simple dumbed down version and that he had been purporting that as the main driver of the obesity epidemic. You take issue with that, I would say, because you would say Uhuh maybe not so fast that UPFs are an important part of the story, and maybe it's not so simple as this glycemic index. Do I interpret that correctly?Christoffer van Tulleken (26:35):Yeah. So the sugar insulin debate is a long and exhausting one. And Gary, I would say, I mean he's a physicist by training and an incredible brain, and I think very few people have moved human nutrition further than Gary. Now, I would say the way he moved it is he got this incredible set of experiments funded, undertaken by Kevin Hall that really showed that there doesn't seem to be a particularly large difference between fat based diets or carb based diets in terms of how they affect your overall energy expenditure. And to some extent, it's not very interesting when we are talking about life out in the real world, there's a lab question about whether or not the carbohydrate insulin mechanism is really what's going on. And I would side kind of, I guess with Kevin Hall on that and said, I don't think the way you construct your diet in terms of its nutrients massively affects energy expenditure.(27:38):But in a sense, it's a bit moot because out in the real world, very few people are able to eat these ketogenic diets and stay on them. Some people are, a lot of people on the internet are, but kind of out in real life. We eat the food we're faced with. So I think sugar is very harmful in two ways. It rots teeth, and if you add sugar to food, you eat more of the food. And you can do this with any child at breakfast, you can give 'em a bowl of plain porridge and they won't eat much of it. You put two spoonfuls of sugar on it, they eat masses. Now, you haven't given them many more calories in terms of the sugar, but you've made something very appetite stimulating. So I think the crucial thing about all the research on U P F is it's all made adjustments for fat, salt, sugar, and fiber.(28:25):The big question for the epidemiologist has been are we sure this isn't just junk food that's high in fat, high in salt, high in sugar, and that's eaten by people who live in terrible housing and drink lots of alcohol and smoke lots. So the epidemiologists are very skillful at controlling for that. You can't control for everything. But what's consistent over all of the hundreds of prospective trials that we now have is that when you adjust for salt, fat, sugar, and fiber, not only does the effect remain in terms of statistical significance, it remains the same in terms of magnitude as well. And that backs up Kevin Hall's data where he had two, he randomized people to two equal diets nutritionally, same salt, fat, sugar, fiber, same deliciousness. People enjoyed the food the same amount. Both groups had as many calories as they could possibly eat, way more.(29:19):They have 5,000 calories a day, and yet the ones on the ultra-processed food, lost weight, sorry, on the unprocessed food, lost weight on the ultra-processed food gained weight. So I think what we may see is that when we go back and we redo some of the studies that link fat and sugar, and perhaps it may be salt, although I think salt is particularly in other ways, but when we do adjustments for ultra processing, we may see that the main driver of harm is when we encounter these molecules in formulations that we can't stop eating. So when we go and make the controls for ultra processing and we do the dietary analysis, we may see a dilution of the effect of fat and sugar.Eric Topol (30:02):So the people that swear, and there'll be many of them that listen or watch this, read this, they'll say, I went on a low carb diet and I lost all this weight. You would say, well, it wasn't just a low carb diet. There's a lot of other factors that come into play, including the fact that a lot of the carbs that you were eating are loaded with ups.Christoffer van Tulleken (30:27):Well, I think that's a great question. I would have two answers for those people. I'd say, well, that's great. And we know that many, if you eat any restrictive diet, so if you eat a low fat diet, a low carb diet, if you eat a diet based on avocados and breakfast cereal, many people will lose weight for some months. And particularly if you cut carbs out, food becomes much less palatable. Spaghetti bolognese is a lot less edible without the spaghetti. So we know that extreme keto diets, very low carb diets, they definitely work and they do help people lose weight. I don't think there's very good evidence that that's because of insulin suppression. I think it's because people eat fewer calories, because carbs make food delicious, and we just eat less of it.(31:18):And it may also be that when you cut out carbs, when you go on these diets, often you do switch away from industrially produced food that's very delicious, and you switch into, you become more conscious in other ways. So I think it definitely low carb diets help people lose weight. I'm not arguing that. I don't think it's to do with insulin, and I'm not sure they are. There's much evidence they're more effective than low fat diets, and there's very little evidence that anyone is any good at sticking to any diet for any period of time. Is that fair? I mean, I'm in your area now.Eric Topol (31:52):Yeah, no, no, that's a great explanation. A calorie is a calorie, and the diet, when you restrict it, it's going to have an effect at least on a short-term basis that is usually unsustainable over longer periods. I mean, this is, I think a shakeup. These are things in the book while you were directed towards the dissection of ultra-processed food and how our health is being adversely affected along the way. You take on a lot of these issues that people still, they are widely accepted. And that's what I especially enjoyed about the book is learning about your challenge of dogma. Some people when they watch this or listen to this, they're going to say, no, no, that can't be. And again, you're systematic. You quote the biologic plausibility studies, you quote randomized studies done by the likes of Kevin Hall. Well, let's talk about him in a moment. And then you get all these epidemiologic studies coming at everywhere. I mean, the hunt that you did on the research for this to find all these citations and review all them in itself was a tour to force.Christoffer van Tulleken (33:06):Whenever you open your mouth about food, you start an argument. And about 50% of the argument is the food industry who want the food industry wants us to believe the problem is with the nutrients because that's the thing they can fool around with. If sugar is the problem, they can take it out and put in the sweetness if that's the problem. They can put in xantham gum and gu gum and modified maize, starch and carrageenan. If salt's the problem, they'll put in potassium chloride. There's all kinds of stuff they can fool around with. They've been doing it since the early eighties and it hasn't worked. So the book is written in a kind of almost legalistic way. I mean, it has to be a legalistic, I mean, three teams of lawyers poured off the whole thing, but also I know I'm going to want people like you to read it, and I know it has to withstand your scrutiny.Eric Topol (33:57):It certainly has. I mean, what I love too is that in near one of the last chapters, you say, well, how are we going to get this on track? And you say The medical community, we as physicians caring for patients should be emphasizing this in our communication to patients. And I think that is one way a form of activism to take this on it, hopefully get it on track, largely been ignored. I mean, I think that the problem is because the food labels, even though people look at them, they don't read the fine print. That's where it shows up, if at all, and they're not familiar with the data incriminating all these things that shouldn't be in the food that are making it addictive and dangerous and whatnot. Yeah, I have to say, you have done a masterful job in reshaping my mind, which doesn't happen often when I read a book. I have to say it's just because what I admire is the depth of the citations backing it up. You're not a conspiracy theorist against the food industry. And I think you would be the first one to admit that Some people will say food science with air quotes because where's the science that a lot of the studies are garbage studies that are really questionableChristoffer van Tulleken (35:20):And the best science is done in industrial labs, and we don't have them too much access to it. I mean, I spoke, the most interesting community of people I spoke to for the book were people in the industry. They were all lovely. Many of them wouldn't be quoted, but they would explain how it was all done and behind closed doors, they all say, we know what we're doing. We know we are making addictive products. We've also got whistleblowers. And lots of people who have worked for engineer and people like Dana Small at Yale did lots of Pepsi funded research on the sweeteners. And when she published it all and said, look, I'm a bit worried about this, then Pepsi obviously stopped funding her. So yeah, I'm not a conspiracist and I'm also trying to make an argument. I'm not a neo-Marxist, not an anti-capitalist. We can imagine.(36:08):Part of the issue is in the states and in the uk, you are subsidizing the production of this food, and there is a whole industry and a whole set of businesses of people who make real food who could produce real food at a much more affordable cost. But instead what we do is we subsidize a very small number of agribusinesses to produce these commodity crops at the expense of the environment and our health, and then we pay less for the food in the shop, but we pay with our health insurance premiums and we pay with our environmental cost and we pay with our bodies as well. So this isn't really cheap food.Eric Topol (36:50):Well, that brings me to exacerbating preexisting inequities, which are far worse here in the US than many other countries, including yours. But the fact that there's these food deserts all over the place that the people can't get to, I mean the classification that a lot of people in the medical community are not familiar with the NOVA classification, the NOVA 1, the unprocessed or minimally processed food as opposed to what your book centered on the NOVA 4 ultra-processed food. But people in these desert food deserts can't get to the unprocessed NOVA 1 food and how can we get this righted because this is part of the problem is they're the ones at high risk and now their food that they're taking in is just making that even worse.Christoffer van Tulleken (37:47):I guess in my hierarchy of solutions, I have two things that need to be done before everything else. I believe that poverty is a political choice. There is huge amounts of money in both our countries and people. Children born into any household should be able to eat excellent, affordable food. So the number one thing is you have to fight poverty, that you don't need much redistribution. This isn't communism, it's not creeping socialism. It's just saying we could take a little bit of money out of the wealthiest corporations and individuals and lift a few people out of poverty. What we also know is when we do that, it's incredibly, so what's expensive is having an underclass of poor, unhealthy people in your society. So if you are a hawkish right-wing nationalist who wants a good football and a good military and low taxes, then for goodness sake don't have poor people living with terrible health problems.(38:42):It's ridiculously expensive. My interest is in social justice, I suppose, and I'm probably, I don't like to talk about my politics, but I'm a doctor working for the National Health Service. I treat patients with infections. So number one is poverty. The second thing you have to interrupt is the conflicts of interest. So in the UK, we had some headlines come out a couple of weeks ago, all the major papers published these headlines where five scientists had got together from something called the Science media center and said, look, ultra-processed foods are fine actually. And in fact, some of them are really healthy and you should eat brown bread and all this hysteria is nonsense. Now, when you looked at the five scientists, one of them had been the senior scientists at Nestle for 15 years. One of them was on the board of a multi-billion pound ultra-processed food company.(39:35):One of them had done research for the others and the institution, the science media center, very credible sounding. It's very, very popular in the UK with journalists. They always release press briefings. They're incredibly helpful. The Science media center is self-funded by Proctor and Gamble who make Pringles Nestle, who make Kit Katts and a consortium including Cargill and Coca-Cola. So none of the papers reported this apart from the Guardian did then run a brilliant story on the conflict. We have to see industry money as dirty. No one would accept the British Lung Foundation and their spokespeople taking money from Philip Morris and British American tobacco. We would all go, that's crazy. Well, the food industry are now doing this incredibly brilliant thing, which is exactly what the tobacco industry did, where they're doing this manufacturing doubt. So a lot of my time is spent trying to very carefully frame arguments in a way that is shored up against anyone thinking I'm trying to ban anything or take their fun away.Eric Topol (40:37):I love it. Have I missed anything that I should have asked you about? Because we've covered a lot of ground and I can't do justice to this book because it's a phenomenal book, and I hope that the people that are not just those who are worried about their own nutrition, but their loved ones, their patients, whatever, will get into this because you've got a lot of work here to offer to get people up to speed, educated about the problem. But is there anything else you can think of that you want to highlight?Christoffer van Tulleken (41:12):I think the only thing I try and underline, and you are always very skillful at this, but it's that I think one of the main harms for people who live with obesity and who live with diet related disease is stigma, particularly from our profession. We treat patients who live with obesity terribly badly. And the book, I hope, if it does, nothing else should try and show to any physician who reads it or any parent that when someone is living with any diet related disease, it really is not them. It is the food. We are saturated in products that we have, good evidence are addictive. They are all around us. And at the moment, our patients who are trying to lose weight, it's like them trying to quit smoking in the 1960s, you and I would be doing this interview smoking away, there'd be clouds of smoke everywhere my kids would be smoking. So that's the environment we're in. And I think if we can give people a break and try and try and not judge them and try and critique the system, that is the outcome that we need.Eric Topol (42:14):And here we are. We've got the GLP-1 drugs like Mounjaro and with Wegovy chasing the epidemic. And so we're using drugs, injectable drugs right now to chase something that is partly food mediated, I would say. And the other thingChristoffer van Tulleken (42:31):About those drugs that's so interesting is if you take the drug and you don't gain weight, but you continue eating the foods that drive other diseases, the effects where ultra-processed food seems to be associated with cancer, all cause mortality, dementia, anxiety, depression, cardiometabolic disease, that's when you adjust for obesity. So you don't have to gain the weight to have those effects. It's not that those things are caused by the weight gain, they're independently caused. And so you can be taking your Wegovy and you'll still have an elevated risk of cancer unless you change your diet. So these drugs are not going to get us out of the hole. They're going to be wonderful for some people who need to lose weight, but they're terribly expensive and they should not let the government off the hook of making sure that good food is available.Eric Topol (43:19):And then the other thing I wonder about, as you know, I work a lot in the AI space and I'm thinking these companies are going to increasingly use AI to make their addiction levels even higher because this is the way to understand how the proteins of the three D structures will bind better to parts of our receptors in our brain and whatnot. I mean, I'm worried that this could even get worse from these companies.Christoffer van Tulleken (43:50):It will definitely get worse. So I mean, the point you make is really important at the moment when we think about food addiction and was this brilliant paper was published the other day by Gerhart and Dili Santonio, two wonderful scientists, and they were drawing together a lot of different research showing that the food is addictive, whether you're scanning people or gathering psychiatric data. But the moment, the way we think about addiction is kind of these sugar fat ratios, but clearly it's so much more complex that when we add flavor acid, bitterness, sourness, all of these molecules, plus is exactly as you say, the food matrix, the texture, the smoothness, the fattiness, the packaging, the font animal that's there, the colors, all of it contributes to a sort of gestalt around each product that drives addiction. So yes, there is no question that the academic community has a very primitive understanding of how this food is driving excess consumption.(44:48):I suspect the companies know more, but mainly they've just been iterating it for decades. I mean, all the companies said the same thing to me. When they test food, they put it through a tasting panel, and one of the things they measure is how much do people eat and how quickly do they eat it? And if you've got two boxes of cereal, the one that people eat the quickest and the fastest is the one that goes on the shelf. And they've been doing this. You and I ate the same cereals as children, as my kids do. They've been perfecting them for five decades. And so it's not surprising that every single aspect of those cereals or the breads or the spreads, it's all dialed up to 11, whether it's the emulsifier, which one do you use? How much salt, the smoothness, glucose syrup, is it too sweet? A little bit more fructose? Our understanding is so primitive.Eric Topol (45:41):Well, your dissection of it is as comprehensive I could ever imagine from the speed that we eat to the texture and the softness and all the other things you just mentioned. So I want to congratulate you. This is, as I said at the top a masterpiece, and I'm really, we should be indebted to you for pulling it all together, and I look forward to further discussions with you because every time I eat now, I'm going to be thinking of you.Christoffer van Tulleken (46:10):I love it. I mean, Eric, I cannot tell you, I'm a long time admirer, so it is. Anyway, I'm not going to fanboy too much, but I can't tell you I'm deeply touched and very moved, and so I really appreciate you saying that.Eric Topol (46:22):Well, for you to volunteer to help on a Friday night late in the UK to do this, I'm indebted as well. So thanks so much, Chris. I look forward to talking to you much more in the future and really appreciate your joining today.Christoffer van Tulleken (46:36):I hope we'll speak again.Thanks for listening and subscribing to Ground Truths! Please share with your network if you found it useful. Thank you for reading Ground Truths. This post is public so feel free to share it. Get full access to Ground Truths at erictopol.substack.com/subscribe

What if what you were eating wasn't really food but an industrially produced edible substance, and your diet was worse for you than smoking? In this new episode Steven sits down with doctor and New York Times bestselling author, Chris van Tulleken. Dr. Chris van Tulleken is an infectious diseases doctor and one of the BBC's leading science presenters, appearing on shows such as, ‘The Doctor Who Gave Up Drugs', ‘Trust Me, I'm A Doctor' and ‘Operation Ouch!'. He is the author of the Sunday Times bestselling book, ‘Ultra-Processed People'. In this conversation Dr. Chris and Steven discuss topics, such as: What is ‘Ultra-Processed Food' Why 80% of the average diet is not real food The ways that ultra-processed food can impact your health How there is a pandemic of junk food Dr Chris's experiment of living of ultra-processed food The ways that junk food is causing a public health emergency The ways that your diet can be deadlier than smoking The lies we've been told about 'health' food Why ‘health' food isn't actually healthy The ways that food guidelines are actually nonsense How half the world's population is predicted to become obese in 12 years time Why exercise can't burn off fat fast enough How we are tackling obesity in the wrong way The impact of a Ultra-Processed diet on intelligence How you can inherit obesity The ways that food companies have made their food addictive How food companies are like the mafia Ways that food companies target us with ultra-processed food How ultra-processed food can be more addictive that nicotine How the average diet is making people not just fatter but shorter Why we need to start a food revolution You can purchase Chris' most recent book, ‘Ultra-Processed People: Why Do We All Eat Stuff That Isn't Food … and Why Can't We Stop?', here: https://amzn.to/48Va311 Follow Chris: Instagram: https://bit.ly/491nqwz Twitter: https://bit.ly/46Ryafc Watch the episodes on Youtube - https://g2ul0.app.link/3kxINCANKsb My new book! 'The 33 Laws Of Business & Life' is out now: https://smarturl.it/DOACbook Follow me: Instagram: http://bit.ly/3nIkGAZ Twitter: http://bit.ly/3ztHuHm Linkedin: https://bit.ly/41Fl95Q Telegram: http://bit.ly/3nJYxST Learn more about your ad choices. Visit megaphone.fm/adchoices

How chicken got big. Dr Chris van Tulleken unwraps the forces that shape what we eat. This is how we changed chicken - and chicken changed us.

Magnificent medic Chris Van Tulleken flips through his best-selling book Ultra-Processed People, Vassos has a paragliding story and Chris and Rachel can't quite believe how long ago the iconic upside down Spider-Man kiss was!Join Chris, Vassos, Rachel, Sinead and the team every weekday for the greatest guests, the day's dealings, and laughs with the listeners. Hosted on Acast. See acast.com/privacy for more information.

The prolific and very charming doctor, professor, and author talks to Mark and Kate about how ultra-processed foods came to exist and why they're so addictive, why hangovers and recovering from illness make junk food so craveable, what kind of oils you should be cooking with, and how we can actually make moves to eat better. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

“If it's wrapped in plastic and has at least one ingredient that you wouldn't find in your kitchen,” it's an ultra-processed food, writes infectious disease doctor Chris Van Tulleken. Your McDonald's and cardboard freezer meals also fit the bill — and so do your so-called health foods and your splurge on a $20 vegan chicken sandwich. Addictive by design, widely available and relatively cheap, ultra-processed foods, or UPFs, make up to 60 percent of the food Americans eat overall, and Van Tulleken says they're wreaking havoc on our bodies and the planet. We talk to Van Tulleken about his new book “Ultra-Processed People: The Science Behind Food That Isn't Food.” Guests: Chris van Tulleken, scientist, doctor, award-winning BBC broadcaster and author, "Ultra-Processed People: The Science Behind the Food That Isn't Food"

Við ætlum að kynna okkur það sem upp á ensku hefur verið kallað ?ultra processed foods? - það eru mjög mikið unnin matvæli sem innihalda allskyns efni sem vissulega eru æt, en flokkast kannski ekki endilega sem matur í eiginlegum skilningi. Undanfarið hafa komið í ljós ýmsar vísbendingar um að þessi meðferð á matnum okkar sé heilsuspillandi og í nýrri bók eftir breska lækninn Chris Van Tulleken eru nýjustu rannsóknir um matvæli af þessu tagi teknar saman og því lýst hvernig risafyrirtæki markaðssetja vörur sem geymast lengi, eru bragðgóðar og allt að því ávanabindandi. Við ræðum þetta við Bryndísi Evu Birgisdóttur, prófessor við Matvæla- og næringarfræðideild Háskóla Íslands. Málstol er máltruflun sem getur haft áhrif á máltjáningu og málskilning, lestur og skrift. Talmeinafræðingar geta aðstoðað þau sem þjást af málstoli sem er talið að séu yfir 100 á ári á Íslandi - og nú ætla talmeinafræðingar allsstaðar að úr heiminum að koma saman á næstunni og rýna í málstol meðferðir við því og rannsóknir. Við ræðum við Ester Sighvatsdóttur yfirtalmeinafræðing á Landspítalanum. Við heyrum eina málfarsmínútu og fáum svo heimsókn frá safni RÚV. Helga Lára Þorsteinsdóttir safnstjóri ætlar að leyfa okkur að heyra áhugaverða upptöku úr safninu.

Við ætlum að kynna okkur það sem upp á ensku hefur verið kallað ?ultra processed foods? - það eru mjög mikið unnin matvæli sem innihalda allskyns efni sem vissulega eru æt, en flokkast kannski ekki endilega sem matur í eiginlegum skilningi. Undanfarið hafa komið í ljós ýmsar vísbendingar um að þessi meðferð á matnum okkar sé heilsuspillandi og í nýrri bók eftir breska lækninn Chris Van Tulleken eru nýjustu rannsóknir um matvæli af þessu tagi teknar saman og því lýst hvernig risafyrirtæki markaðssetja vörur sem geymast lengi, eru bragðgóðar og allt að því ávanabindandi. Við ræðum þetta við Bryndísi Evu Birgisdóttur, prófessor við Matvæla- og næringarfræðideild Háskóla Íslands. Málstol er máltruflun sem getur haft áhrif á máltjáningu og málskilning, lestur og skrift. Talmeinafræðingar geta aðstoðað þau sem þjást af málstoli sem er talið að séu yfir 100 á ári á Íslandi - og nú ætla talmeinafræðingar allsstaðar að úr heiminum að koma saman á næstunni og rýna í málstol meðferðir við því og rannsóknir. Við ræðum við Ester Sighvatsdóttur yfirtalmeinafræðing á Landspítalanum. Við heyrum eina málfarsmínútu og fáum svo heimsókn frá safni RÚV. Helga Lára Þorsteinsdóttir safnstjóri ætlar að leyfa okkur að heyra áhugaverða upptöku úr safninu.

What is ultra-processed food? And do we really know what it's doing to our bodies, our health, and the planet? Chris van Tulleken is a doctor and TV presenter who says most of the food that we eat isn't really food. “Whether you're eating a burger, or a piece of fried chicken, or a breakfast cereal, there are illusions of texture. There will be little crunches and pops and snaps and greasy bits and dry bits and chewy bits. But it's all inhalably fast-to-eat and the hormones that tell you to stop just can't keep up.” His latest book, ‘Ultra-Processed People', explores how ultra-processed food is designed to fuel addiction and is creating an epidemic of diet-related disease.  Today, Chris joins Krishnan Guru-Murthy on Ways to Change the World to discuss the dangers of a UPF diet, and why urgent government regulation is needed. Produced by Annie La Vespa, Freya Pickford and Alice Wagstaffe.   

This week the boys have an eye-opening conversation with Dr. Chris Van Tulleken, an infectious diseases doctor at UCLH and renowned BBC science presenter. They dive deep into the world of ultra-processed foods (UPF) and their effects on our health. Where the f*** does UPF come from? Dr. Van Tulleken unveils the surprising sources of these heavily processed foods that have become so prevalent in our modern diets. Dr. Chris shows us how UPF cleverly hacks our brains and how they manipulate our taste buds and cravings. Despite the profound effects of UPF on our health, there seems to be a lack of public awareness of these issues. Dr. Van Tulleken shares his insights on why this might be the case and discusses the importance of increasing public understanding of the risks associated with UPFs. Join the post-episode conversation over on Discord! https://discord.gg/expeUDN

This week the boys have an eye-opening conversation with Dr. Chris Van Tulleken, an infectious diseases doctor at UCLH and renowned BBC science presenter. They dive deep into the world of ultra-processed foods (UPF) and their effects on our health. Where the f*** does UPF come from? Dr. Van Tulleken unveils the surprising sources of these heavily processed foods that have become so prevalent in our modern diets. Dr. Chris shows us how UPF cleverly hacks our brains and how they manipulate our taste buds and cravings. Despite the profound effects of UPF on our health, there seems to be a lack of public awareness of these issues. Dr. Van Tulleken shares his insights on why this might be the case and discusses the importance of increasing public understanding of the risks associated with UPFs. Join the post-episode conversation over on Discord! https://discord.gg/expeUDN

Members of the Fabulously Keto Facebook Group  This week's episode is with the following members of the Fabulously Keto Facebook Group  Eranda Wickramasinghe Heidi Cuthbertson Janet JoAnn McManamy Matthew Dowse Nicola Lock Rich Smith Stephanie Hewitt Su Bailey Lois Butterfield We discuss what we enjoyed from the PHC Conference. The speakers we enjoyed and some of the points that were important to the speakers. Resources Mentioned PHCUK https://phcuk.org/ Patrick Holford Food for the brain https://foodforthebrain.org/ Zofia Clemens Paleomedicina https://www.paleomedicina.com/en Podcast links 059: Eranda Wickramasinghe - Engineering A Diabetes Solution 078: JoAnn McManamy - Forgetting to Live 070: Nicola Lock - New Year's Resolutions 138: Richard Smith - The Keto-Pro TLC Fundraising for a study on putting Type 2 Diabetes into remission https://www.gofundme.com/f/tlcstudy Ultra-Processed People: Why Do We All Eat Stuff That Isn't Food...and Why Can't We Stop? – Chris Van Tulleken and Xand Van Tulleken https://amzn.to/3N2cTIu The Fabulously Keto Diet & Lifestyle Journal: A 12-week journal to support new habits – Jackie Fletcher If you have enjoyed listening to this episode - Leave us a review By leaving us a review on your favourite podcast platform, you help us to be found by others. Support Jackie Help Jackie make more episodes by supporting her If you wish to support her by just pledging £1 or £2 a month go to: https://fabulouslyketo.thrivecart.com/support-the-podcast/ Or You can get some extra benefits by supporting her on Patreon: https://www.patreon.com/FabulouslyKeto Connect with us on social media https://www.facebook.com/FabulouslyKeto https://www.instagram.com/FabulouslyKeto1 https://twitter.com/FabulouslyKeto Facebook Group: https://www.facebook.com/groups/FabulouslyKeto Music by Bob Collum Recommend a guest We would love to know if you have a favourite guest you would like us to interview. Let us know who you would like to hear of if you have a particular topic you would like us to cover. https://fabulouslyketo.com/recommend-a-guest We sometimes get a small commission on some of the links, this goes towards the costs of producing the podcast.

“If you're eating something that came wrapped in plastic and contains even one ingredient that wouldn't be found in most household kitchens, it is most likely ultra-processed food,” writes today's guest, Dr. Chris van Tulleken. He's an Oxford-educated infectious diseases doctor, with a Ph.D. in molecular virology, as well as a BBC television personality. His latest book, an international bestseller, is Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food. He says that North Americans get 50-60% of their calories from ultra-processed food. So how is ultra-processed food affecting our bodies and our brains? How is it really bad for us, and how can you optimize your wellness in an ultra-processed world? Medcan director of food and nutrition Leslie Beck, RD, answers these questions and more in her conversation with Dr. Chris van Tulleken. Check out the episode webpage for links and more info.

Did you know that ultra-processed foods (UPFs) make up 60% of the average UK diet? Chris van Tulleken joins Liz on this episode to lift the lid on how UPFs are really affecting our bodies.The leading academic, award winning broadcaster and practising NHS doctor reveals why exercise and willpower can't always prevent ill health - and why it's often actually down to what we're eating instead. Liz and Chris discuss what responsibility policy makers need to take to provide alternative ways for us to eat. The episode also covers the definition of UPFs, what to look out for on ingredient labels and Chris' month-long experiment of eating a diet made up of 80% UPFs.Links mentioned in the episode:Buy Ultra Processed People Listen to Liz's Desert Island Dishes episode from 2018Follow Chris on TwitterListen to Decluttering with Dilly Carter Subscribe to Liz Earle Wellbeing Magazine Hosted on Acast. See acast.com/privacy for more information.

This week on the Mad in America podcast we are joined by Dr. Chris van Tulleken. Chris is an Infectious Diseases doctor at the Hospital for Tropical Diseases in London. He trained at Oxford and has a PhD in molecular virology from University College London, where he is an associate professor. His research focuses on how corporations affect human health, especially in the context of child nutrition, and he works with UNICEF and the World Health Organization on this area. Chris is also one of the BBC's leading broadcasters for children and adults and his work has won two BAFTAs. In this interview, we talk about Chris's new book Ultra-Processed People: Why Do We All Eat Stuff That Isn't Food and Why Can't We Stop? The book takes a deep dive into the science, economics, history, and production of ultra-processed food. In particular, we discuss some of the effects of UPF on our brains and bodies and how the food industry positions UPF to dominate our diets. *** Thank you for being with us to listen to the podcast and read our articles this year. MIA is funded entirely by reader donations. If you value MIA, please help us continue to survive and grow. To find the Mad in America podcast on your preferred podcast player, click here

This week on the Penguin Podcast, Isy Suttie is joined by medical doctor, academic and science populariser and presenter, Chris van Tulleken.Chris joins us to discuss his latest book, Ultra Processed People: Why Do We All Eat Stuff That Isn't Food… and Why Can't We Stop?This thoughtful conversation also includes insightful details about the addictive nature of ultra-processed foods, the human desire to consume what we know is bad for us, what the food companies are really up to, and why we believe exercise helps burn extra calories.Don't forget to subscribe so you never miss an episode, and please do leave us a review – it really does help us. And finally, to find out more about the #PenguinPodcast, visit https://www.penguin.co.uk/podcasts. Hosted on Acast. See acast.com/privacy for more information.

Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks, and approachable science. This week, Jenn's talking about ultra-processed food. The statistics show that 57% of adults' diets come from ultra-processed foods, and 67% of children's daily calories come from empty calories. To identify ultra-processed foods, they are typically wrapped in plastic and contain at least one ingredient you don't usually find in a kitchen, like emulsifiers and additives. Although there are some benefits to ultra-processed foods, such as being less expensive and more economically accessible, it's essential to weigh the options to make the right choice for you. Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Ultra-Processed People by Chris van TullekenBecome A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With a Side of Fries Instagram

Over the past 150 years, we have entered a new ‘age of eating' where most of our calories come from an entirely novel set of substances: Ultra-Processed Foods. In this episode award-winning broadcaster, practicing NHS doctor and leading academic Dr Chris van Tulleken joins Robin Ince to reveal the disastrous effects of Ultra-Processed Food on our health - the subject of his new bestseller, Ultra Processed People. Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever struggled to put that packet of biscuits back in the cupboard after opening them? Or found yourself dialling for your favourite takeaway more often than you'd really like to? If so, it sounds like you've been under the influence of ultra-processed food. But what exactly are they and what are they doing to our bodies when we consume them? In this episode I speak to Dr Chris van Tulleken, BBC TV presenter and infectious diseases doctor based at the Hospital for Tropical Diseases in London. He tells me about the surprising discoveries he made about UPF when writing his latest book – Ultra-Processed People - Why Do We All Eat Stuff That Isn't Food … and Why Can't We Stop? Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dr Chris Van Tulleken's new book, Ultra-Processed People: Why do we all eat stuff that isn't food, untangles our relationship with fast food, bad food and maybe even your breakfast. The poet and artist Frieda Hughes, daughter of famed Sylvia Plath and Ted Hughes, has written about her experiences saving a wild Magpie, George, and why she now lives with 14 owls, two huskies, a Maltese terrier, five chinchillas, a ferret called 'Socks', a Royal python and her collection of motorbikes. Artist and animator Gary Andrews has worked for Disney and brought Fireman Sam to life - but possibly his most powerful work was created whilst he illustrated his way through the grief of loosing his wife. Alex Jones, broadcaster and host of The One Show and Reunion Hotel, shares her Inheritance Tracks. Presenters: Nikki Bedi and Peter Curran Producer: Ben Mitchell Details of support with eating disorders is available at BBC Action Line: www.bbc.co.uk/actionline

Adrienne is joined by the wonderful Dr Chris van Tulleken to discuss his new book Ultra-Processed People. In the book Dr Chris discusses how 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?Dr Chris van Tulleken is an infectious disease doctor at University College London Hospitals, and a Medical Research Council clinical research fellow at University College London in the Greg Towers lab, where he studies viral evolution and HIV. He has worked with aid organisations around the world over the past 10 years, including Doctors of the World. He also presents a range of programmes for the BBC including the double-Bafta winning Operation Ouch!. He is on Twitter @DoctorChrisVT Hosted on Acast. See acast.com/privacy for more information.

Brian Cox and Robin Ince return for a new series with an illustrious panel of experts to discuss what scientists have learnt from Covid and what we have all learnt about the nature of science by watching it happen so spectacularly over the course of the pandemic. They are joined by Dame Sarah Gilbert, creator of one of the very first Covid vaccines, Immunologist Prof Dan Davis and Dr Chris Van Tulleken, infectious disease clinician and broadcaster. They discuss the incredible speed of vaccine delivery and whether we have learnt lessons for future pandemics, the gaps that Covid has revealed in our knowledge of our immune system, and what the public have witnessed in terms of science happening in real time as we all lived through the pandemic. Producer: Alexandra Feachem

“The HrishiKay Sessions” are produced & presented by Hrishikesh Kannan popularly known as Hrishi K Thanks for listening. Should you want to experience more ….for starters hit “subscribe” / “follow” and check out more episodes & be notified when further sessions go up! If ur looking for Hrishi across media & social networking then here goes: Twitter : https://www.twitter.com/hrishikay Facebook : https://www.facebook.com/hrishikay Instagram : https://www.instagram.com/hrishikay Youtube : https://youtube.com/c/hrishikeshkannan Soundcloud : https://www.soundcloud.com/hrishikay LinkedIn : http://linkedin.com/in/hrishikay

This week on the show we welcome friends from the world of television, film, music, science and literature.Acting superstar and former timelord Peter Capaldi chats starring in his brand new film 'The Suicide Squad'.Legendary film director Edgar Wright shares all about his documentary debut 'The Sparks Brothers'.The hilarious Tom Davis discusses series two of 'King Gary' on BBC One.And broadcasting ace Craig Doyle chats talkSPORT's coverage of the British Irish Lion's ongoing tour.Plus David Croft, Michael Pollan, Dr. Chris Van Tulleken and Simon Rimmer.You can catch Chris and the team live weekdays 6:30am-10am on Virgin Radio UK.Be sure to subscribe to the podcast to hear the highlights every week. Peter Capaldi - 00:46Edgar Wright - 07:55Tom Davis - 14:19David Croft - 21:35Craig Doyle - 27:18Michael Pollan - 33:34Dr. Chris Van Tulleken - 40:21Simon Rimmer - 47:35 See acast.com/privacy for privacy and opt-out information.

Andrew Pierce talks to Dr Chris van Tulleken about the horrifying effects of ‘ultra-processed food', as one in five children leaves primary schools already obese, and talks to Michael Cole, former BBC television journalist and Royal Correspondent on the scathing report on Martin Bashir's 1995 interview of Princess Diana which shames the BBC. Plus, Friends returns to our screens after 17 years ‘on a break'. See omnystudio.com/listener for privacy information.

Today is the 44th episode of Everything Under the Sun, a weekly podcast answering all the most pressing questions children around the world have about life on earth.Our first question comes from Violet and Tabitha who are twins! They would like to know where identical twins come from? To answer their question we have Dr. Chris van Tulleken who is a doctor AND an identical twin! So find out everything about how baby identical twins are made. It's amazing that if you're an identical twin there is another person who looks just like you moving around the world!The second question is from Allie and it is about baby penguins. She asks why do the feathers of baby penguins change when they get older? We talk about how baby penguins need soft warm feathers and why they change when they get big. Then we head back to human babies, with a question about talking from Iris who asks how do babies learn to talk? Charles Fernyhough wrote a book about his daughter Athena and how she grew up and he answers her question brilliantly, telling us how babies learn the pattern and sounds of the language their family speaks inside their Mummy's tummy and can easily learn different languages when they're born.Last week we had a competition to win a copy of Oliver Jeffers' new book, The Fate of Fausto, it's about a man who is so greedy he wants to own everything on the earth, including a flower, a sheep, a mountain and even the sea instead of just appreciating the world's beauty and letting it be.Hear are our favourite answers and find out who won! A huge thank you the wonderful Dr. Chris for talking to us about identical twins and to Charles Fernyhough for chatting to us about babies and how they learn to talk and of course a big thank you to Iris, Allie, Violet and Tabitha for this week's questions! Thank you also to Harper Collins children's books and Oliver Jeffers for the copy of The Fate of Fausto! As well as to Tyler Simmons Dale, Ash Gardner, Audio Networks and Billy Colours.Do send in your questions about anything and everything under the sun to my email molly@everythingunderthesun.co.uk check out the website www.everythingunderthesun.co.uk for more information about how to do that.Also if you like the show remember to rate it and leave a lovely review wherever you listen to the podcast.And of course, tell all your friends to listen!I hope you have a lovely week and if you're lucky get to cuddle a baby!Thank you and GOODBYE! XLinksCharles Fernyhough - https://charlesfernyhoughcom.wordpress.com/category/others/Charles on twitter: @cfernyhoughDr. Chrishttp://www.vantullekenbrothers.comDr. Chris twitter: @DoctorChrisVTEverything Under The SunWebsite – www.everythingunderthesun.co.ukTwitter - @mollyoldfieldInstagram - @mollyoldfieldwritesFacebook – Molly Oldfield Writer See acast.com/privacy for privacy and opt-out information.

Infant formula manufacturers were made pariah in the 70s, because of their marketing practices - this lead to “The Code”, adopted by the WHO, which set out clear guidelines about what those practices should be. Now an investigation on bmj.com by Chris Van Tulleken, honorary senior lecturer at University College London, examines the practices associated with the marketing of specialist milk formula for children with cow's milk protein allergy, and asks whether doctors organisations should be receiving money from that industry. Read the full investigation: https://www.bmj.com/content/363/bmj.k5056