Dr. Chris van Tulleken

It's like saying, you know, just if you have one line of cocaine and one cigarette once a month, once a week, it's not going to do you any harm. But, you know, the great difficulty about cocaine, cigarettes, alcohol, heroin, they're a little bit more-ish. You know, you tend to want that second one.

You know, you've alluded, and I think you and I, There's a community of scientists who have very aggressively opposed what I'm saying. I want to say, I sit on two World Health Organization expert working groups. I work at a big university as an associate professor in the UK. I'm not a sort of fringe lunatic. I work with UNICEF.

You know, you've alluded, and I think you and I, There's a community of scientists who have very aggressively opposed what I'm saying. I want to say, I sit on two World Health Organization expert working groups. I work at a big university as an associate professor in the UK. I'm not a sort of fringe lunatic. I work with UNICEF.

You know, you've alluded, and I think you and I, There's a community of scientists who have very aggressively opposed what I'm saying. I want to say, I sit on two World Health Organization expert working groups. I work at a big university as an associate professor in the UK. I'm not a sort of fringe lunatic. I work with UNICEF.

But there's a community of industry-funded academics who violently oppose this concept of UPF. What they don't want to come up with, what they never propose, is what is causing the public health crisis? Because we have had salt, sugar, and fat in our diet for a very long time. We've been processing food, as they frequently say, for hundreds of thousands of years. What happened in the mid-1970s?

But there's a community of industry-funded academics who violently oppose this concept of UPF. What they don't want to come up with, what they never propose, is what is causing the public health crisis? Because we have had salt, sugar, and fat in our diet for a very long time. We've been processing food, as they frequently say, for hundreds of thousands of years. What happened in the mid-1970s?

But there's a community of industry-funded academics who violently oppose this concept of UPF. What they don't want to come up with, what they never propose, is what is causing the public health crisis? Because we have had salt, sugar, and fat in our diet for a very long time. We've been processing food, as they frequently say, for hundreds of thousands of years. What happened in the mid-1970s?

I went and spoke to Howard Moskowitz. in the 70s designing tomato sauce. And they start making lots of different recipes and putting them through focus groups. And this is adopted. Now, I've seen this in big food companies. I've spoken to, I spent a huge amount of my time writing my book, Ultra Processed People, talking to food industry insiders.

I went and spoke to Howard Moskowitz. in the 70s designing tomato sauce. And they start making lots of different recipes and putting them through focus groups. And this is adopted. Now, I've seen this in big food companies. I've spoken to, I spent a huge amount of my time writing my book, Ultra Processed People, talking to food industry insiders.

I went and spoke to Howard Moskowitz. in the 70s designing tomato sauce. And they start making lots of different recipes and putting them through focus groups. And this is adopted. Now, I've seen this in big food companies. I've spoken to, I spent a huge amount of my time writing my book, Ultra Processed People, talking to food industry insiders.

Because the industry-funded academics critique the concept. But the people on the inside are like, oh, yeah, no, we design the food to be addictive. How else do you think – if the people at Danone are making the food that way, what are the guys at Nestle supposed to do? I mean, this is an arms race for customers. That's right. Stomach share. They call it stomach share. So they know – we know –

Because the industry-funded academics critique the concept. But the people on the inside are like, oh, yeah, no, we design the food to be addictive. How else do you think – if the people at Danone are making the food that way, what are the guys at Nestle supposed to do? I mean, this is an arms race for customers. That's right. Stomach share. They call it stomach share. So they know – we know –

Because the industry-funded academics critique the concept. But the people on the inside are like, oh, yeah, no, we design the food to be addictive. How else do you think – if the people at Danone are making the food that way, what are the guys at Nestle supposed to do? I mean, this is an arms race for customers. That's right. Stomach share. They call it stomach share. So they know – we know –

Two of the most important things they measure are how much food people eat and how fast do they eat it. And we interviewed Francis McGlone, who's head of neuroscience at Unilever, one of the world's biggest ice cream companies. And he talked about putting people in brain scanners and looking at them eating ice cream.

Two of the most important things they measure are how much food people eat and how fast do they eat it. And we interviewed Francis McGlone, who's head of neuroscience at Unilever, one of the world's biggest ice cream companies. And he talked about putting people in brain scanners and looking at them eating ice cream.

Two of the most important things they measure are how much food people eat and how fast do they eat it. And we interviewed Francis McGlone, who's head of neuroscience at Unilever, one of the world's biggest ice cream companies. And he talked about putting people in brain scanners and looking at them eating ice cream.

And he said the orbitofrontal cortex, and I'm going to quote him directly, lit up like a furnace. So when you find, if someone listening to this is... eating ice cream out of the tub or, you know, they do this later this evening. And, you know, you get the tub out and you make yourself a little bowl and then you put the tub back in the freezer.

And he said the orbitofrontal cortex, and I'm going to quote him directly, lit up like a furnace. So when you find, if someone listening to this is... eating ice cream out of the tub or, you know, they do this later this evening. And, you know, you get the tub out and you make yourself a little bowl and then you put the tub back in the freezer.

And he said the orbitofrontal cortex, and I'm going to quote him directly, lit up like a furnace. So when you find, if someone listening to this is... eating ice cream out of the tub or, you know, they do this later this evening. And, you know, you get the tub out and you make yourself a little bowl and then you put the tub back in the freezer.

And then as if drawn by some gravitational force, you find yourself back at the freezer, opening the tub again and eventually the whole tub. That's because the ice cream was invented by scientists using brain scanners. Like it's not your fault. You can't stop eating it.