Michael Pollan

Yeah, it's one of the saddest things. You see these creative startups doing healthy food or doing innovation, and they get gobbled up right away. And invariably, when they get gobbled up, they add to the amount of sugar in the products, which always increases sales, and add salt, and kind of destroy the golden egg that they've just bought.

I did too. I love TV dinners.

I did too. I love TV dinners.

I did too. I love TV dinners.

Yeah, well, that's the other big story that we focus on in fooding too, because that's the other big change since 2008. The term ultra-processed food was not in use then. We talked about junk food a lot, or processed food. But a lot of research has been done since then to really pinpoint the fact that the degree of processing of food matters greatly to our health. And

Yeah, well, that's the other big story that we focus on in fooding too, because that's the other big change since 2008. The term ultra-processed food was not in use then. We talked about junk food a lot, or processed food. But a lot of research has been done since then to really pinpoint the fact that the degree of processing of food matters greatly to our health. And

Yeah, well, that's the other big story that we focus on in fooding too, because that's the other big change since 2008. The term ultra-processed food was not in use then. We talked about junk food a lot, or processed food. But a lot of research has been done since then to really pinpoint the fact that the degree of processing of food matters greatly to our health. And

Ultra-processed food, the term was coined by Carlos Monteiro, who was an epidemiologist in Brazil, in Sao Paulo. And he's a very interesting character who's in the movie. And he was trying to understand, you know, 10 or 15 years ago, why was it that Brazilians were putting on so much weight and having rising rates of diabetes and

Ultra-processed food, the term was coined by Carlos Monteiro, who was an epidemiologist in Brazil, in Sao Paulo. And he's a very interesting character who's in the movie. And he was trying to understand, you know, 10 or 15 years ago, why was it that Brazilians were putting on so much weight and having rising rates of diabetes and

Ultra-processed food, the term was coined by Carlos Monteiro, who was an epidemiologist in Brazil, in Sao Paulo. And he's a very interesting character who's in the movie. And he was trying to understand, you know, 10 or 15 years ago, why was it that Brazilians were putting on so much weight and having rising rates of diabetes and

when the amounts of, say, meat or sugar or salt hadn't actually changed. And this was kind of a paradox. And what he found was that, yes, even though the amounts of sugar and salt and fat hadn't changed, people were getting them in a new form instead of in home-cooked food They were getting them in highly processed food. Sweetened yogurt came into the market. Sodas came into the market.

when the amounts of, say, meat or sugar or salt hadn't actually changed. And this was kind of a paradox. And what he found was that, yes, even though the amounts of sugar and salt and fat hadn't changed, people were getting them in a new form instead of in home-cooked food They were getting them in highly processed food. Sweetened yogurt came into the market. Sodas came into the market.

when the amounts of, say, meat or sugar or salt hadn't actually changed. And this was kind of a paradox. And what he found was that, yes, even though the amounts of sugar and salt and fat hadn't changed, people were getting them in a new form instead of in home-cooked food They were getting them in highly processed food. Sweetened yogurt came into the market. Sodas came into the market.

Prepared meals came into the market. And he hypothesized that there was something about ultra-processed food that caused people to eat more of it. this idea was controversial until, uh, a man named Kevin Hall at the NEH decided to do a very controlled test where he, he had people live in a hotel for 30 days and gave them one of two meals.

Prepared meals came into the market. And he hypothesized that there was something about ultra-processed food that caused people to eat more of it. this idea was controversial until, uh, a man named Kevin Hall at the NEH decided to do a very controlled test where he, he had people live in a hotel for 30 days and gave them one of two meals.

Prepared meals came into the market. And he hypothesized that there was something about ultra-processed food that caused people to eat more of it. this idea was controversial until, uh, a man named Kevin Hall at the NEH decided to do a very controlled test where he, he had people live in a hotel for 30 days and gave them one of two meals.

One was ultra processed and the other was, uh, you know, cooked normal food, uh, matched for percentages of, of fat and salt and all the, all the macronutrients. And, um, And lo and behold, he found that on the, and people could eat as much as they wanted of either. The people on the ultra-processed diet ate 500 more calories per person per day.

One was ultra processed and the other was, uh, you know, cooked normal food, uh, matched for percentages of, of fat and salt and all the, all the macronutrients. And, um, And lo and behold, he found that on the, and people could eat as much as they wanted of either. The people on the ultra-processed diet ate 500 more calories per person per day.

One was ultra processed and the other was, uh, you know, cooked normal food, uh, matched for percentages of, of fat and salt and all the, all the macronutrients. And, um, And lo and behold, he found that on the, and people could eat as much as they wanted of either. The people on the ultra-processed diet ate 500 more calories per person per day.

And that is because the study didn't determine exactly why that was true. That work is going on now, but it clearly has to do with the way this food has been engineered. that it is engineered to be irresistible, addictive in various ways, but also that it's also engineered to be very quickly absorbed in the body. It has very little fiber, ultra-processed food.