From Bob Ladd, Edinburgh, UK
I was fascinated by the idea that we have multiple appetites for different nutrients, and by the authors’ explanation of why “ultra-processed” foods have certain effects (23 May, p 30).
Their practical advice (roughly: avoid ultra-processed foods, get enough protein and let nature do the rest) was encouraging. But the discussion of the “chalet experiment”, in which people could eat whatever they wanted, notes in passing that “caffeine, alcohol and chocolate weren’t available”. Does the dietary advice offered by the authors work without adjustments to a world where such substances are omnipresent?
