In this chapter of the journey to understand how food shapes us, the focus turns to the growing debate around food processing and the fast food revolution.
Investigative food writer Joanna Blythman and nutrition scientist Marit Kolby share years of research into the impact of ultra-processed foods on our health and diets.
You’ll learn:
- How ultra-processed foods reduce nutrient quality
- Why old diet advice like “avoid fat” or “count calories” misses the point
- The real key to long-term health: nutrient-dense, whole foods that truly nourish the body
This isn’t about fad diets or shortcuts — it’s about reclaiming real food for real health.