Processed Food

How much of our daily caloric intake comes from ingesting substances that, technically speaking, do not meet traditional definitions of “food”? Chances are, if you’re eating something that came wrapped in plastic and contains a funky ingredient you don’t have in your kitchen, it's most likely—almost definitely—ultra-processed food, or UPF.

We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies? Join Chris in his travels through the world of food science and a UPF diet to discover what's really going on. Find out why exercise and willpower can't save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good).

The New York Times best-selling author of Fat Chance explains the eight pathologies that underlie all chronic disease, documents how processed food has impacted them to ruin our health, economy, and environment over the past 50 years, and proposes an urgent manifesto and strategy to cure both us and the planet.

We're eating our way to discomfort, unhappiness, disease, and premature death. Revered nutrition and health expert, PBS personality, and best-selling author of Eat to Live, Super Immunity, and The End of Diabetes, Dr. Joel Fuhrman delivers a hard-hitting, culture-shifting examination of the role fast and processed food plays in our nation's health crisis and offers a program to help us discover a lasting solution, including a two-week meal plan and 80 recipes.

Fat, Stressed, and Sick makes the case that processed food compromises health not just because of added sugar, salt, and fat, but also because these foods contain significant amounts of glutamate—aka MSG. MSG makes food deliciously addicting. What was not well-known until described here is that most of the MSG in processed food is created during food manufacturing. As the authors show, food processing of protein alone adds ten grams or more a day of MSG to the average American diet.

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut, and in-depth enough to provide greater understanding for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, nutrition, and even economics, this is primarily a compendium of practical information.

Are you looking for ways to cut back on ultra-processed food, but you aren't sure where to start? Do you want to learn how to stay motivated and develop better eating habits? If you're ready to make gut-healthy choices, Increase metabolism, manage blood sugar, and more, you've come to the right place! This is not just a diet book—this is a simple-to-follow workbook for people looking to manage not just their physical health but also their mental health and overall wellness to feel better fast!

In their first-ever jointly authored book, Michael and Nancy Brown share the inspiring, practical, and humorous story of their own journey from obesity to vibrant health. If you want to break free from the stronghold of food and discover a wonderful new way of life, this book will tell you the way.

The Writing Revolution (TWR) provides a clear method of instruction that you can use no matter what subject or grade level you teach. The model, also known as The Hochman Method, has demonstrated, over and over, that it can turn weak writers into strong communicators by focusing on specific techniques that match their needs and by providing them with targeted feedback. Insurmountable as the challenges faced by many students may seem, TWR can make a dramatic difference.

Discover How To Eat Clean And Achieve A Healthier Lifestyle! Now is the time to take charge of your life and start eating clean! Would you like to discover the benefits of clean eating? Want to know how to eat clean on a budget? This book will open up your eyes to a new way of thinking about the food you put into your body. In this book "Clean Eating on a Budget" you will discover the benefits of clean eating AND how it can improve your health for life! You will also learn the much needed information on exactly how to eat clean on a budget. Reading the simple steps in this book will teach ...

Do you crave unhealthy foods or overeat when you're stressed, bored, or lonely? These and other food triggers not only have an emotional and physical basis, they can also become a spiritual battle. In this groundbreaking book, certified health coach Amber Lia exposes 31 common food-related struggles that trap people in unhealthy thinking and eating patterns.

It's the untold story of the renegade burger chain that evokes a passionate following unlike any other. In fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War II, this family-owned chain has steadfastly refused to franchise or be sold. It is a testament to old-fashioned values and reminiscent of a simpler time when people, loyalty, and a freshly made, juicy hamburger meant something.

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control. To help us lose weight and recover our health, Robert Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation.

Men are under daily attack from the preservatives in processed food, the emasculating chemicals found in public tap water, and the female growth hormones in meats, all of which are causing an increase in erectile dysfunction. With the average 25 year-old-male only having half the sperm count he should have, our virility is literally being eroded everyday by the supermarkets and fast food chains in the name of profit.

According to the U.S. Department of Agriculture, nearly 1 in 4 households experienced food insecurity in 2020. These numbers are expected to rise at the same time inflation is causing food prices to climb. Over the last few years, the alarming empty shelves are causing people to worry about scarcity.

In the hard-hitting, groundbreaking tradition of his NY Times best seller Fat Chance, which revealed the dangers of sugar, Dr Robert Lustig persuasively presents a stark exposé of how our addiction to processed foods (aided and abetted by the food industry, big ag, big pharma, institutional medicine and the government) is behind the lethal increase in major non-communicable diseases, including diabetes, heart disease, fatty liver disease, cancer and dementia.

We all know that as a nation our mental health is in crisis. But what most don't know is that a critical ingredient in this debate, and a crucial part of the solution—what we eat—is being ignored. Nutrition has more influence on what we feel, who we become and how we behave than we could ever have imagined. It affects everything from our decision-making to aggression and violence. Yet mental health disorders are overwhelmingly treated as 'mind' problems as if the physical brain—and how we feed it—is irrelevant.

A high-sodium diet is deadly; studies have linked it to high blood pressure, stroke, and heart attacks. It's been estimated that excess sodium in the American diet causes as many as 100,000 deaths per year. And yet salt is everywhere in our diets - in packaged food, fast food, and restaurant meals. Why hasn't salt received the sort of attention and regulatory action that sugar and fat have? In Salt Wars, Michael Jacobson explains how the American food industry has fought government efforts to reduce dangerous levels of sodium in our food.

If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.

In Kid Food, nationally recognized writer and food advocate Bettina Elias Siegel explores one of the fundamental challenges of modern parenting: trying to raise healthy eaters in a society intent on pushing children in the opposite direction. Siegel dives deep into the many influences that make feeding children healthfully so difficult - from the prevailing belief that kids will only eat highly processed "kid food" to the near-constant barrage of "special treats".