lorem ipsum dolor sit amet ...
Tidsskrift
...
...
...
...
...
...
...
...
...
...
...
...
Bog, 2023
Details
Description
An eye-opening investigation into the science, economics, history and production of ultra-processed food. We have entered a new "age of eating" where most of our calories come from food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies?
Content
Latest edition, bogWait, I'm eating what? -- But can't I just control what I eat? -- Oh, so this is why I'm anxious and my belly aches! -- But I already paid for this! -- What the hell am I supposed to do then?
Periodica
The article is a part of
The articles in are frequently about
Articles with same topics
In
Articles
All registered articles grouped by issue
...
...
...
...
...
More like this
Ultraforarbejdet : hvorfor vi spiser mere og mere, som ikke er mad - og hvorfor vi ikke kan lade være
Chris van Tulleken
There is enough : feeding 9 billion people - the challenges, opportunities, and threats of industrial food production
Steffen Andersen (f. 1957-11-06)
The sweet poison quit plan : how to kick the sugar habit and lose weight
David Gillespie
The fiber fueled cookbook : inspiring plant-based recipes to lose weight and stop hunger
Will Bulsiewicz
Why calories don't count : how we got the science of weight loss wrong
Giles Yeo
AI i kulturfagene : værktøjer, partnerskaber og kreativitet
Esben Bækkelund Jensen
Mad under kræftsygdom og behandling : fakta om mad og drikke : opskrifter : gode råd mod gener
Solo : måltider til det lille køkken
Ditte Ingemann
Få tingene gjort : kunsten at være produktiv uden stress
David Allen (f. 1945)
Quentin Tarantino : the iconic filmmaker and his work
Ian Nathan