The Sensory Experience of Eating Pringles

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This chapter explores the sensory experience of eating Pringles and how it affects our perception of nutrition. It discusses the unique shape of Pringles that allows it to come into contact with every part of the tongue, and reveals the false signal our brain receives about the nutrients in the Pringle. It emphasizes the importance of our senses in preparing our bodies to receive nutrition.

Ultra-processed food makes up 60 percent of the American diet. Though to call it food is a stretch. Because it is not, strictly speaking, food at all. It is an industrially produced edible substance. And it’s killing us. That is the nauseating conclusion Chris van Tulleken reaches in his new book, “Ultra-Processed People: The Science Behind Food That Isn’t Food.” Today, he explains how big businesses have corrupted our diets and what we can do to stop them from causing further harm.