Dr. Chris van Tulleken

Part of the ultra processing is the mythology, the branding on the tube. And once you've reduced them to a powder, it's a really good experiment to do.

Part of the ultra processing is the mythology, the branding on the tube. And once you've reduced them to a powder, it's a really good experiment to do.

Part of the ultra processing is the mythology, the branding on the tube. And once you've reduced them to a powder, it's a really good experiment to do.

It is all like that. I've gone back. My wife and I were on a long, long car journey a couple of years ago and we just stopped at a McDonald's kind of, you know, as, as many of us are in the habit of doing, I mean, I know I'm embarrassed saying this, I'm a physician, whatever we did.

It is all like that. I've gone back. My wife and I were on a long, long car journey a couple of years ago and we just stopped at a McDonald's kind of, you know, as, as many of us are in the habit of doing, I mean, I know I'm embarrassed saying this, I'm a physician, whatever we did.

It is all like that. I've gone back. My wife and I were on a long, long car journey a couple of years ago and we just stopped at a McDonald's kind of, you know, as, as many of us are in the habit of doing, I mean, I know I'm embarrassed saying this, I'm a physician, whatever we did.

And not, we were like, Oh, now we know about, we just couldn't, I'm embarrassed that we just threw it all away and stopped and got some groceries. But yeah,

And not, we were like, Oh, now we know about, we just couldn't, I'm embarrassed that we just threw it all away and stopped and got some groceries. But yeah,

And not, we were like, Oh, now we know about, we just couldn't, I'm embarrassed that we just threw it all away and stopped and got some groceries. But yeah,

it's not food that stands up to scrutiny it's not complex food it is all almost equally salty and sweet so the other thing to remember is your breakfast cereal is as salty as your microwave lasagna and your pizza is as sugary as your pudding it's all like there's quite a straightforward formula of like acid salt sweet fat plus the additives and drip out all the real food keep it cheap

it's not food that stands up to scrutiny it's not complex food it is all almost equally salty and sweet so the other thing to remember is your breakfast cereal is as salty as your microwave lasagna and your pizza is as sugary as your pudding it's all like there's quite a straightforward formula of like acid salt sweet fat plus the additives and drip out all the real food keep it cheap

it's not food that stands up to scrutiny it's not complex food it is all almost equally salty and sweet so the other thing to remember is your breakfast cereal is as salty as your microwave lasagna and your pizza is as sugary as your pudding it's all like there's quite a straightforward formula of like acid salt sweet fat plus the additives and drip out all the real food keep it cheap

It's weird stuff. So I'm very conscious as well. I don't like telling people what to do. I'm quite a weak, fallible person myself. So I also don't want to put myself on some pedestal where if I am snapped going into McDonald's, anyone's going to see me. But what I can say, at the end of my diet, I genuinely do not want any of it anymore. I eat it to be polite.

It's weird stuff. So I'm very conscious as well. I don't like telling people what to do. I'm quite a weak, fallible person myself. So I also don't want to put myself on some pedestal where if I am snapped going into McDonald's, anyone's going to see me. But what I can say, at the end of my diet, I genuinely do not want any of it anymore. I eat it to be polite.

It's weird stuff. So I'm very conscious as well. I don't like telling people what to do. I'm quite a weak, fallible person myself. So I also don't want to put myself on some pedestal where if I am snapped going into McDonald's, anyone's going to see me. But what I can say, at the end of my diet, I genuinely do not want any of it anymore. I eat it to be polite.

Are you ever in this position where you're at some thing? You have probably never had this, but I'll be at a friend's house and, you know, some parents at my kid's school and I just don't want to be that guy. So I'm like, yeah, sure. I'll have some chips and dip. Yeah, absolutely. I'm...

Are you ever in this position where you're at some thing? You have probably never had this, but I'll be at a friend's house and, you know, some parents at my kid's school and I just don't want to be that guy. So I'm like, yeah, sure. I'll have some chips and dip. Yeah, absolutely. I'm...

Are you ever in this position where you're at some thing? You have probably never had this, but I'll be at a friend's house and, you know, some parents at my kid's school and I just don't want to be that guy. So I'm like, yeah, sure. I'll have some chips and dip. Yeah, absolutely. I'm...

It's exactly my experience. And there were two, part of it was Fernanda going, it's not food, it's industrially produced edible substance. And part of it was, it was Nicola Vina, who you may have spoken to. She's a food addiction scientist. And she said, it's not that the food would be beige. It's that a lot of this food, if it wasn't dyed, would be gray. And I thought that was amazing.

It's exactly my experience. And there were two, part of it was Fernanda going, it's not food, it's industrially produced edible substance. And part of it was, it was Nicola Vina, who you may have spoken to. She's a food addiction scientist. And she said, it's not that the food would be beige. It's that a lot of this food, if it wasn't dyed, would be gray. And I thought that was amazing.