Ultra-Processed People, by Chris van Tulleken (W.W. Norton & Co., 313 pages)
Is there anyone on the planet who doesn’t know processed food is bad for you? Probably not, but as it turns out, there’s something even worse — ultra-processed food, which Chris van Tulleken eviscerates, along with its makers, in the aptly named Ultra-Processed People.
Ultra-processed food, according to van Tulleken, is not food, but “food-like substances that we’ve never encountered in our evolutionary history” but which we are now consuming in large quantities with little thought to its effect on our bodies.
Van Tulleken is a British physician who specializes in infectious diseases; his research is on how corporations affect human health, and so yes, there’s a villain in Ultra-Processed People, and it isn’t the consumer. And in van Tulleken’s telling, it’s unclear (and possibly unlikely) that the good guys will win, so ensnared as we are in the villain’s grasp. He describes consumers as prey in the industry of ultra-processed food production, with their products the bait.
Although these pseudo-food products weren’t even available 200 years ago, they now comprise about 60 percent of the diet of people in the U.S. and U.K., van Tulleken writes. And they’re making us unhealthy and obese, he argues, saying that people don’t overeat when they are presented with fresh, healthy meats and vegetables; they are driven to overeat when their diet lacks the fresh food and nutrients the body craves.
The idea that people are overweight or obese because they don’t exercise enough and lack willpower, he says, “doesn’t stand up to scrutiny.”
“For example, since 1960, the U.S. National Health Surveys have recorded an accurate picture of the nation’s weight. They show that in white, Black and Hispanic men and women of all ages, there was a dramatic increase in obesity beginning in the 1970s. The idea that there has been a simultaneous collapse of responsibility in both men and women across age and ethnic groups is not plausible. If you’re living with obesity, it isn’t due to a lack of willpower; it isn’t your fault,” he writes.
So what is ultra-processed food, exactly? Van Tulleken describes it as anything wrapped in plastic that has at least one ingredient that you usually wouldn’t find in a typical home kitchen. That definition, taken literally, is problematic, because if 60 percent of what’s in your pantry is UPF, there’s probably some overlap in the ingredient list. So maybe he should have said what you wouldn’t find in a typical home kitchen in the 1940s, or ingredients we can’t pronounce or don’t recognize, but we get the point, which frankly isn’t new. Some years ago, I read a diet book by a chemist who stopped eating processed food when she realized that her angel food cake contained an ingredient she’d used that day in a lab.
And scientists have increasingly been sounding the alarm about artificial sweeteners that we’ve been using for decades; van Tulleken retells the story of how saccharin was discovered in 1879 by a Johns Hopkins chemist trying to make medical compounds from coal tar. When he accidentally got some on a piece of bread at dinner, the chemist later wrote, “I had discovered or made some coal tar substance that out-sugared-sugar.”
Eating should be simple, van Tulleken argues; the human body has an internal system that tells us what and how much we need, but we have thrown it out of whack by feeding it things the body is not meant to eat. And that doesn’t mean we’ve thrown it out of whack by eating sugar and carbs — when they are real food, not ultra-processed, they’re not the problem. So to demonstrate the problem, van Tulleken commits to eating no ultra-processed food for a month, and then 80 percent ultra-processed foods for the next month, all the while being medically monitored. (He also encourages readers to do the same — to “give in — allow yourself to experience UPF’s full horror” — while reading the book. Full disclosure: I did not.)
Some of what he ate is similar to products marketed as healthy in our supermarkets — for example, cereal fortified with vitamins, or high-protein granola bars. But while eating a chocolate-chip caramel bar one morning, feeling that it was certainly more healthy than a candy bar, van Tulleken investigates the ingredients and discovers that, in addition to multiple additives, one ingredient was “hydrolysed beef gelatin — cow tendons. It wasn’t enjoyable after that.” As one researcher told him, “Most UPF is not food. It’s an industrially produced edible substance.” Also, he argues, it’s designed to be addictive.
So, how do we stop? Van Tulleken’s brother, who struggled with his weight, decided that UPF was an addiction no different from alcohol or drugs, so he stopped eating it altogether. So did the author. Others may be fine eating UPF occasionally, even with the full knowledge of what it is. But knowing what you’re eating is the first step in stopping.
But surprisingly, while van Tulleken backs some government policies to improve labeling and marketing to children, he comes down on the side of freedom and says, “I sincerely don’t have a moral opinion about eating UPF. … I don’t care how you feed yourself or your child. The goal should be that you live in a world where you have real choices and the freedom to make them.”
Well, yes, but he just spent 300 pages telling us that UPF is killing us, so it seems a strange conclusion to draw.
While van Tulleken’s credentials are impressive, along with his willingness to offer himself up as a guinea pig of sorts, Ultra-Processed People is a little bit of a mess, structurally, and in its conclusions.
The best eating advice ever, it seems was, given succinctly by Michael Pollan when he wrote “Eat food. Not too much. Mostly plants.” That’s mostly what van Tulleken is saying, just more awkwardly. C
