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Irresistible: Why We Can't Stop Eating

Irresistible: Why We Can't Stop Eating

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Summary

Doctor and academic Chris van Tulleken examines why ultra-processed foods have come to dominate food culture, with former food industry insiders talking about the way in which popular foods are designed to be irresistible. They reveal companies go to extraordinary lengths to ensure their products connect with consumers, from using brain scans to assess the deliciousness of ice-cream to carefully engineering the sound of a crunch

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Review

Jane Rackham

We know that highly processed food is bad for our health and our waistlines, but we still eat it. A lot of it. In this jaw-dropping documentary — and it is truly shocking — Dr Chris van Tulleken reveals that since the mid-1970s manufacturers have been engineering food to be as addictive as nicotine so that we eat more of their products — while they make more money.

The food industry has successfully used science — you’ll hear about things such as sonic branding, bliss point, sensory experiences, vanishing caloric density and hyper-palatability — as well as clever marketing to flog us junk food that has very little nutritional value but does have high profit margins. Meanwhile, we get fatter and succumb to more life-threatening conditions such as type two diabetes.

If you care about what you’re putting into your body, step away from that ready meal, put down that shop-bought cake and watch this. You’ll be disgusted.

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7.4/10

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Credits

Crew

rolenameDirectorStuart ElliottProducerNaomi PallasExecutive producerNina DaviesExecutive producerRichard Bradley

Details

Released on

2024-11-25

Languages

German

Formats

Colour

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