"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. In this book, Chris van Tulleken, father, scientist, doctor, and award-winning BBC broadcaster,...

Documents the science and politics behind the pandemic of chronic disease, chronicling how the food industry has replaced fat with sugar and triggered biochemical changes that can be overcome through strategic hormone-adjusting measures.

"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This...