Confronting the dangers of ultra-processed food

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Confronting the dangers of ultra-processed food
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A cocktail of additives and preservatives poses a risk to people’s health

? That is easy. Now which is healthier: a pizza made from scratch or one made from the same basic ingredients, with the same number of calories, pulled out of a box in the freezer?

Many people concerned with what they eat would instinctively say the former, perhaps citing a vague concern with “processed food”. Such food can often be delicious. And there is much to cheer about calories being cheap and abundant, when for most of human history they were neither. But as Chris van Tulleken’s new book, “Ultra-Processed People”, explains, that cheapness and abundance come at a cost.

Mr van Tulleken, a doctor and television presenter, draws a distinction between “ultra-processed food” and “processed food”. Almost everything people consume is processed in some form: rice is harvested and hulled, animals are butchered. He uses a definition proposed by Carlos Monteiro, a food scientist, describingas “formulations of ingredients, mostly of exclusive industrial use, made by a series of industrial processes, many requiring sophisticated equipment and technology”. A pizza made from scratch contains minimally processed food .

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