Tim Spector has pioneered a science-based approach to nutrition, and in Food for Life: The New Science of Eating Well he delivers a guide to what we should know about food today, from environmental impact and food fraud to allergies and deceptive labelling. Spector is a professor of genetic epidemiology at King's College London. Chris van Tulleken explains that most of our calories today come from ultra-processed foods (UPF), which make up to 60% of our diet. An NHS doctor, he reveals in Ultra-Processed People: Why do we all eat Stuff That Isn’t Food … and Why Can’t we Stop? what UPF is doing to our bodies, from altering metabolism to an increased risk of cardiovascular disease and dementia. Crucially, he also provides solutions. In conversation with Rachel Clarke is a palliative care doctor and author of Breathtaking: Inside the NHS in a Time of Pandemic.
