Chris van Tulleken

Keittiöissämme tikittää aikapommi. Ruokavaliomme on mullistunut lyhyessä ajassa, ja saamme nykyään suuren osan ravinnostamme ultraprosessoidusta ruoasta. Hyllyt ovat täynnä teollisesti käsiteltyjä, koukuttaviksi suunniteltuja tuotteita, emmekä vielä hahmota, miten tuhoisasti ne vaikuttavat terveyteemme, yhteiskuntaamme ja planeettaamme. Lukijoita ympäri maailman tyrmistyttänyt tietokirja osoittaa, että ultraprosessoitu ruoka on keskeinen syy ylipainoon ja moniin sairauksiin, ja selittää, miksi terveellisempien valintojen tekeminen on usein mahdotonta. Se saa katsomaan ruokaa ja hyvinvointia uusin silmin ja muistuttaa, että meillä on oikeus tietää, mitä syömme.

Featured on ITV’s THIS MORNING and in SUNDAY TIMES MAGAZINE 'controversial and courageous' – DAILY MAIL For years, we’ve been led to believe that depression is caused by a chemical imbalance in the brain and antidepressants are the solution. But what if this widely accepted belief has been built on unreliable truths? In Chemically Imbalanced, renowned psychiatrist Joanna Moncrieff takes readers on a thought-provoking journey through the history of the serotonin theory of depression, from its origins in the 1960s to its widespread acceptance in the 1990s. With clarity and compelling evidence, Moncrieff exposes how scientific understanding has been swayed by social and economic forces, leading to misconceptions that have shaped treatment decisions for millions. Accessible yet profoundly insightful, Chemically Imbalanced is essential reading for anyone seeking to make more informed choices about their mental health and understand the forces that shape the way we perceive and treat depression today.

Featured on ITV’s THIS MORNING and in SUNDAY TIMES MAGAZINE'controversial and courageous' – DAILY MAILFor years, we’ve been led to believe that depression is caused by a chemical imbalance in the brain and antidepressants are the solution. But what if this widely accepted belief has been built on unreliable truths? In Chemically Imbalanced, renowned psychiatrist Joanna Moncrieff takes readers on a thought-provoking journey through the history of the serotonin theory of depression, from its origins in the 1960s to its widespread acceptance in the 1990s. With clarity and compelling evidence, Moncrieff exposes how scientific understanding has been swayed by social and economic forces, leading to misconceptions that have shaped treatment decisions for millions. Accessible yet profoundly insightful, Chemically Imbalanced is essential reading for anyone seeking to make more informed choices about their mental health and understand the forces that shape the way we perceive and treat depression today.

«Etter denne boken blir maten aldri den samme. På en måte som er bra for deg.» -Marit Kolby Veldig mye av maten vi spiser består av ingredienser som er industrielt fremstilt. Både maten og markedsføringen gjør oss avhengige, og får oss til å spise for mye. Hva er egentlig denne maten? Vet du hva den gjør med helsen din? Overvekt eller diabetes 2 er ikke din skyld. Bestselgeren Ultraprosessert er en sjokkerende beretning om en kynisk industri som ødelegger liv og helse over hele kloden. Lege og forsker Chris van Tulleken forteller hva som skjer når han bare spiser ultraprosessert mat, såkalt UPF. Han skiver personlig og engasjerende om hva forskerne har funnet ut: UPF lurer hjernen og kroppen vår, slik at vi får lyst på mer. Men den tilfører ikke kroppen den næringen den egentlig trenger. Dermed blir UPF den fremste årsaken til en rekke livsstilssykdommer og tidlig død.

It's not you, it's the food. We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely novel set of substances called Ultra-Processed Food. There's a long, formal scientific definition, but it can be boiled down to this: if it's wrapped in plastic and has at least one ingredient that you wouldn't find in your kitchen, it's UPF. These products are specifically engineered to behave as addictive substances, driving excess consumption. They are now linked to the leading cause of early death globally and the number one cause of environmental destruction. Yet almost all our staple foods are ultra-processed. UPF is our food culture and for many people it is the only available and affordable food. In this book, Chris van Tulleken, father, scientist, doctor, and award-winning BBC broadcaster, marshals the latest evidence to show how governments, scientists, and doctors have allowed transnational food companies to create a pandemic of diet-related disease. The solutions don't lie in willpower, personal responsibility, or exercise. You'll find no diet plan in this book--but join Chris as he undertakes a powerful self-experiment that made headlines around the world: under the supervision of colleagues at University College London he spent a month eating a diet of 80 percent UPF, typical for many children and adults in the United States. While his body became the subject of scientific scrutiny, he spoke to the world's leading experts from academia, agriculture, and--most important--the food industry itself. But more than teaching him about the experience of the food, the diet switched off Chris's own addiction to UPF. In a fast-paced and eye-opening narrative he explores the origins, science, and economics of UPF to reveal its catastrophic impact on our bodies and the planet. And he proposes real solutions for doctors, for policy makers, and for all of us who have to eat. A book that won't only upend the way you shop and eat, Ultra-Processed People will open your eyes to the need for action on a global scale.

Meget af det, vi spiser, er mere kemi end mad. Men hvorfor spiser vi det så? Denne internationale bestseller har de rystende svar og giver os noget at tænke over. For første gang i historien stammer hovedparten af vores kalorier nu fra ultraforarbejdede fødevarer. Emulgatorer, stabilisatorer, aromastoffer, farvestoffer og modificeret stivelse lyder ikke som ingredienser til et lækkert måltid, men syntetiske stoffer som dem findes i 50-60 procent af de madvarer, vi sætter til livs her i den vestlige verden. De ultraforarbejdede fødevarer er designet, så vi bliver afhængige af dem og kommer til at overspise, og markedsføringen skubber på. Men vi kan ikke tåle dem. Ny forskning viser, at ultraforarbejdet mad er hovedårsag til en lang række livsstilssygdomme og alt for tidlig død. Chris van Tulleken, britisk tv-læge og forsker, fortæller med udgangspunkt i den seneste forskning om en kynisk fødevareindustri og dens produkter, der ødelægger vores sundhed. Han skriver personligt og engageret om, hvordan den ultraforarbejdede mad snyder hjernen og kroppen, så vi får lyst til mere uden at få den næring, vi har brug for. Resultatet er en medrivende, letlæselig bog om en kompleks trussel mod vores sundhed, der alt for længe er gået under radaren – også herhjemme.

NOW WITH TWO BONUS CHAPTERS INCLUDING AN FAQTHE NUMBER ONE SUNDAY TIMES BESTSELLERFORTNUM & MASON'S DEBUT FOOD BOOK OF THE YEAR 2024A TIMES AND SUNDAY TIMES SCIENCE BOOK OF THE YEAR 2023AN ECONOMIST, DAILY MAIL, GOOD HOUSEKEEPING and AMAZON BEST BOOK OF THE YEAR 2023SHORTLISTED FOR WATERSTONE'S BOOK OF THE YEAR 2023Chosen by the SUNDAY TIMES, GUARDIAN, FT and DAILY MAIL as one of their BEST SUMMER BOOKS OF 2023As seen on Chris' BBC documentary about ultra-processed foods, Irresistible: Why We Can't Stop Eating''Clearly a brilliant book' James O'Brien'If you only read one diet or nutrition book in your life, make it this one' Bee Wilson'A devastating, witty and scholarly destruction of the shit food we eat and why' Adam Rutherford---An eye-opening investigation into the science, economics, history and production of ultra-processed food. It's not you, it's the food. We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies? Join Chris in his travels through the world of food science and a UPF diet to discover what's really going on. Find out why exercise and willpower can't save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good). For too long we've been told we just need to make different choices, when really we're living in a food environment that makes it nigh-on impossible. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food. Number 1 Sunday Times bestseller, August 2023

Vi har trätt in i en ny era där större delen av vår kost kommer från en helt ny uppsättning ämnen som kallas ultraprocessade – alltså livsmedel som hårdbearbetats industriellt. Men vet vi verkligen vad ultraprocessad mat har för effekt på oss? Följ med den brittiske läkaren Chris van Tulleken på hans resa genom matvetenskapens värld och en ultraprocessad kost för att upptäcka vad som verkligen pågår. Få reda på varför träning och viljestyrka inte kan rädda oss – och vad ultraprocessad mat gör med både den fysiska och den psykiska hälsan, för att inte tala om vad den gör med vår planet. Vi får hela tiden höra att bara vi gör andra val så kommer vi att må bättre eller gå ner i vikt eller bli hälsosammare eller vad det nu må vara. Men sanningen är att vi lever i en miljö som gör det nästan omöjligt. Ultraprocessad ”mat” innehåller ingredienser som inte används när man lagar mat hemma, den finns överallt och den uppmuntrar ofta till överkonsumtion. Så det här är en bok om våra rättigheter. Rätten att veta vad vi äter. Rätten att veta vad vår kost gör med vår kropp – och själ. Rätten till bra och prisvärd mat. Det här är en ögonöppnande undersökning av vetenskapen, ekonomin, historien och produktionen bakom det vi stoppar i oss. Det är inte du, det är maten.

«Etter denne boken blir maten aldri den samme. På en måte som er bra for deg.» -Marit Kolby Veldig mye av maten vi spiser består av ingredienser som er industrielt fremstilt. Både maten og markedsføringen gjør oss avhengige, og får oss til å spise for mye. Hva er egentlig denne maten? Vet du hva den gjør med helsen din? Overvekt eller diabetes 2 er ikke din skyld. Bestselgeren Ultraprosessert er en sjokkerende beretning om en kynisk industri som ødelegger liv og helse over hele kloden. Lege og forsker Chris van Tulleken forteller hva som skjer når han bare spiser ultraprosessert mat, såkalt UPF. Han skiver personlig og engasjerende om hva forskerne har funnet ut: UPF lurer hjernen og kroppen vår, slik at vi får lyst på mer. Men den tilfører ikke kroppen den næringen den egentlig trenger. Dermed blir UPF den fremste årsaken til en rekke livsstilssykdommer og tidlig død.

It's not you, it's the food. We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely novel set of substances called Ultra-Processed Food. There's a long, formal scientific definition, but it can be boiled down to this: if it's wrapped in plastic and has at least one ingredient that you wouldn't find in your kitchen, it's UPF. These products are specifically engineered to behave as addictive substances, driving excess consumption. They are now linked to the leading cause of early death globally and the number one cause of environmental destruction. Yet almost all our staple foods are ultra-processed. UPF is our food culture and for many people it is the only available and affordable food. In this book, Chris van Tulleken, father, scientist, doctor, and award-winning BBC broadcaster, marshals the latest evidence to show how governments, scientists, and doctors have allowed transnational food companies to create a pandemic of diet-related disease. The solutions don't lie in willpower, personal responsibility, or exercise. You'll find no diet plan in this book--but join Chris as he undertakes a powerful self-experiment that made headlines around the world: under the supervision of colleagues at University College London he spent a month eating a diet of 80 percent UPF, typical for many children and adults in the United States. While his body became the subject of scientific scrutiny, he spoke to the world's leading experts from academia, agriculture, and--most important--the food industry itself. But more than teaching him about the experience of the food, the diet switched off Chris's own addiction to UPF. In a fast-paced and eye-opening narrative he explores the origins, science, and economics of UPF to reveal its catastrophic impact on our bodies and the planet. And he proposes real solutions for doctors, for policy makers, and for all of us who have to eat. A book that won't only upend the way you shop and eat, Ultra-Processed People will open your eyes to the need for action on a global scale.

An eye-opening investigation into the science, economics, history and production of ultra-processed food. It's not you, it's the food. We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies? Join Chris in his travels through the world of food science and a UPF diet to discover what's really going on. Find out why exercise and willpower can't save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good). For too long we've been told we just need to make different choices, when really we're living in a food environment that makes it nigh-on impossible. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food.

Across the world mothers are urged to breastfeed, but in Western society many find it difficult. Those who stop can feel unhappy and demoralised – but why should such a desired, encouraged and biologically normal behaviour seem so challenging in reality? Breastfeeding Uncovered reveals how complex social and cultural messages work against new mothers, damaging the normal physiology of breastfeeding and making it seem unmanageable. Professor Amy Brown removes the focus from the mother and instead urges society to rethink its attitude towards breastfeeding and mothering, in order to support, encourage and protect mothers who want to breastfeed their babies. This book is for anyone who has ever struggled with breastfeeding, supported new mothers or just wondered what all the fuss is about. Most of all it is a must-read for anyone who has ever thought a breastfeeding mother should cover up, or feed her baby elsewhere. This new edition has been revised and updated with new case studies and links to research, plus a chapter on how the COVID-19 pandemic affected breastfeeding, so that it continues to be an up-to-date reflection of society’s attitudes to breastfeeding.

206 bones. One heart. Two eyes. Ten fingers. You may think you know what makes up a human. But it turns out our bodies are full of surprises.

Think you know your Smallpox from your Bubonic Plague? Try testing your knowledge of the history of medicine!a) What did the Ancient Egyptians treat with powdered ostrich egg?b) How did body snatchers help 19th-century medical students? c) Why did the Ancient Romans recommend drinking wee? ANSWERS: Dive in and find out! Dr Chris and Dr Xand draw back the bed curtains of history to take you on a tour of the body, revealing the gruesome secrets of medicine through the ages.

Operation Ouch! based on the popular CBBC series and recent winner of the Booktrust Best Book Award for 'Best Fact Book'! Can you guess which of these amazing facts Operation Ouch! has in store for you?a) That in your lifetime you'll spend a whole year on the toiletb) That you shed at least 30,000 skin cells every dayc) That the biggest muscle in your body is in your bumANSWER: All three of course! Join Dr Chris and Dr Xand as they take a tour of YOUR BRILLIANT BODY! Find out the incredible things your body can do, test your gross-out knowledge and try out cool body tricks at home.