--- product_id: 573928151 title: "Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food" price: "€ 37.16" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.it/products/573928151-ultra-processed-people-why-we-cant-stop-eating-food-that store_origin: IT region: Italy --- # Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food **Price:** € 37.16 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food - **How much does it cost?** € 37.16 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.it](https://www.desertcart.it/products/573928151-ultra-processed-people-why-we-cant-stop-eating-food-that) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Buy Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food on desertcart.com ✓ FREE SHIPPING on qualified orders Review: Actually Changed How I Think About Food - I had never heard of Dr. Van Tulleken before this book; however, he is clearly well known in the UK. Some Brits saw me reading this on the subway and started telling me about how much they enjoyed his television work, and asking me what I thought about the book. I would be interested in seeing what he is like on TV because, frankly, I think he nearly undermines his points with mediocre writing. On the other hand, what he has to say about ultra-processed food is so compelling that I couldn’t put the book down. On one level, what he has to say about food isn’t all that surprising. He discusses various levels of food processing, and he isn’t saying all processing is bad. Roasting meat over a fire is processing. Refining grain into flour and baking bread is processing. What he points out is that ultra-processing—breaking food into chemical components and building it back into more recognizable forms—is likely very bad for us. He takes us through a lot of interesting history and science. Ultra-processing has its roots in the 19th century with things like the creation of margarine but reached an apex in the 1970’s until many people in the West today eat almost 80% of their calories as ultra-processes food. The appeal of ultra-processed food is easy to see. It’s much cheaper to produce and keeps much longer, which is an advantage to both sellers and consumers. What Dr. Van Tulleken tries to make clear, however, is that the processing itself is creating health problems in those who eat it as their primary diet. Growing evidence shows that it is not just the number of calories in food that matters, but how our bodies are able to digest those calories; that just getting the right collection of vitamins and minerals is enough. Our bodies have evolved to extract those calories and vitamins in a certain way, and ultra-processing interferes with that. It’s not necessarily that we’re eating too many calories, it’s that those calories are coming in a way that our body cannot deal with effectively. He does point out, too, that ultra-processed food is designed to make us eat more, faster. It has an almost addictive appeal because of the way our body is not designed to digest it. And that goes beyond the simple presentation appeals of food like ice cream that doesn’t melt quickly (if at all) and food that can stay on the shelf for weeks (or longer) without spoiling. If this book has a weakness, it is in Dr. Van Tulleken’s writing. Though I liked some of his anecdotes, particularly with his daughter, I was turned off by his stories about his twin brother and I heartily dislike the “super-size me” approach of trying different diets on myself and seeing what happens. (Yes, his approach was more scientific, but it doesn’t change the optics.) He also has that “the evidence seems to show…but…” approach to presenting information which is very wishy-washy prose. I know he’s trying to be balanced in his presentation, but he can do that while still being firmer. In the end, though, I find this book to be endlessly fascinating. It’s one of the rare books that has made me seriously examine what I’m putting into my body. As a child of the seventies, I grew up eating these foods, and I still love them—the breakfast cereals, soft drinks, and the like. I don’t know if I’m up to long-term change, but I am actually trying to do better. If I can make myself a little healthier, I’ll thank Dr. Van Tulleken for that. Review: Informative, but a bit dry at times - This was a bit of a dry read, but it has a lot of good information. It really made me think differently about ultra-processed foods or just processed foods in general and how they affect our eating habits. Worth reading if you’re interested in the topic and don’t mind a more research-heavy style. It is definitely an eye opener in regard to what we are putting in our mouth ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #6,300 in Books ( See Top 100 in Books ) #1 in Food Additives #1 in Food Science (Books) #3 in Physiology (Books) | | Customer Reviews | 4.6 4.6 out of 5 stars (1,750) | | Dimensions | 5.5 x 0.9 x 8.3 inches | | ISBN-10 | 1324076267 | | ISBN-13 | 978-1324076261 | | Item Weight | 11.4 ounces | | Language | English | | Print length | 416 pages | | Publication date | January 7, 2025 | | Publisher | W. W. Norton & Company | ## Images ![Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food - Image 1](https://m.media-amazon.com/images/I/81f-2m-QUjL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Actually Changed How I Think About Food *by T***H on January 5, 2024* I had never heard of Dr. Van Tulleken before this book; however, he is clearly well known in the UK. Some Brits saw me reading this on the subway and started telling me about how much they enjoyed his television work, and asking me what I thought about the book. I would be interested in seeing what he is like on TV because, frankly, I think he nearly undermines his points with mediocre writing. On the other hand, what he has to say about ultra-processed food is so compelling that I couldn’t put the book down. On one level, what he has to say about food isn’t all that surprising. He discusses various levels of food processing, and he isn’t saying all processing is bad. Roasting meat over a fire is processing. Refining grain into flour and baking bread is processing. What he points out is that ultra-processing—breaking food into chemical components and building it back into more recognizable forms—is likely very bad for us. He takes us through a lot of interesting history and science. Ultra-processing has its roots in the 19th century with things like the creation of margarine but reached an apex in the 1970’s until many people in the West today eat almost 80% of their calories as ultra-processes food. The appeal of ultra-processed food is easy to see. It’s much cheaper to produce and keeps much longer, which is an advantage to both sellers and consumers. What Dr. Van Tulleken tries to make clear, however, is that the processing itself is creating health problems in those who eat it as their primary diet. Growing evidence shows that it is not just the number of calories in food that matters, but how our bodies are able to digest those calories; that just getting the right collection of vitamins and minerals is enough. Our bodies have evolved to extract those calories and vitamins in a certain way, and ultra-processing interferes with that. It’s not necessarily that we’re eating too many calories, it’s that those calories are coming in a way that our body cannot deal with effectively. He does point out, too, that ultra-processed food is designed to make us eat more, faster. It has an almost addictive appeal because of the way our body is not designed to digest it. And that goes beyond the simple presentation appeals of food like ice cream that doesn’t melt quickly (if at all) and food that can stay on the shelf for weeks (or longer) without spoiling. If this book has a weakness, it is in Dr. Van Tulleken’s writing. Though I liked some of his anecdotes, particularly with his daughter, I was turned off by his stories about his twin brother and I heartily dislike the “super-size me” approach of trying different diets on myself and seeing what happens. (Yes, his approach was more scientific, but it doesn’t change the optics.) He also has that “the evidence seems to show…but…” approach to presenting information which is very wishy-washy prose. I know he’s trying to be balanced in his presentation, but he can do that while still being firmer. In the end, though, I find this book to be endlessly fascinating. It’s one of the rare books that has made me seriously examine what I’m putting into my body. As a child of the seventies, I grew up eating these foods, and I still love them—the breakfast cereals, soft drinks, and the like. I don’t know if I’m up to long-term change, but I am actually trying to do better. If I can make myself a little healthier, I’ll thank Dr. Van Tulleken for that. ### ⭐⭐⭐⭐⭐ Informative, but a bit dry at times *by J***Y on February 12, 2026* This was a bit of a dry read, but it has a lot of good information. It really made me think differently about ultra-processed foods or just processed foods in general and how they affect our eating habits. Worth reading if you’re interested in the topic and don’t mind a more research-heavy style. It is definitely an eye opener in regard to what we are putting in our mouth ### ⭐⭐⭐⭐ Good statistics on our obesity crisis around the world *by C***R on November 21, 2023* The book was easy to read and follow and I enjoyed learning new information. I have been interested in health as it relates to food since my husband had cancer, so some thingS I knew from previous reading. Although I have always read labels I have been paying more attention to those foods that are not in my pantry as UPF and realize that I have become lazy in certain areas with making some of my food instead of buying already prepared foods. The part I found questionable was in the middle of the book on the climate crisis. Though our simple existence here on earth affects the climate to some degree it was almost as if the author wanted to inject his personal opinion on climate change in the book along with a few other political bias and it appeared not to really fit with the rest of the book. In fact I almost put it down but decided to plow through until I got beyond it. Overall I enjoyed the read. ## Frequently Bought Together - Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food - Good Energy: The Surprising Connection Between Metabolism and Limitless Health - Ultra-Processed People: Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop? --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.it/products/573928151-ultra-processed-people-why-we-cant-stop-eating-food-that](https://www.desertcart.it/products/573928151-ultra-processed-people-why-we-cant-stop-eating-food-that) --- *Product available on Desertcart Italy* *Store origin: IT* *Last updated: 2026-05-09*