Ultra-Processed Foods: Concerns, Controversies, and Exceptions [PREORDER]

Book Release Date: January 21, 2026 Modern nutrition science began about a century ago in the era of Nutrient Deficiency, which has given way to the era of Dietary Excess. No longer are we dying of nutrient deficiency diseases like scurvy as much as we’re dying from nutrient excess diseases like obesity and heart disease. So, nutrition science has become more about avoiding too many calories and too much saturated fat, sugar, and sodium, while remaining focused on nutrients. Food corporations were happy to adapt, dishing out fiber-fortified Froot Loops or fat-free Snackwells. That’s the limit of the market. The invisible hand is more than willing to hand us any kind of junk we want—low-fat junk, low-carb junk, non-GMO organic junk, and, especially ironically, processed paleo junk. They can make money off any fad, except food. Nutrition science has finally moved beyond nutrientism and woke up to the role processing may play in the healthfulness of foods, focusing attention on the explos