As a fitness journalist and coach who relies on protein bars for busy days, I was intrigued by Joe Wicks' Channel 4 documentary 'Licensed to Kill'. The show, featuring Professor Chris van Tulleken, created a protein bar packed with 'harmful' ingredients to highlight the dangers of ultra-processed foods (UPFs).
Van Tulleken, author of 'Ultra-Processed People', explained that UPFs are defined by ingredients not typically found in a domestic kitchen, such as emulsifiers and flavourings. He argues that protein bars are sold as super healthy but often contain cheap, artificial components with long shelf lives.
While some accuse Wicks of scaremongering, van Tulleken insists the issue is about affordability and deception. He notes that almost 60% of the average UK diet consists of UPFs, and that protein bars often include non-nutritive sweeteners, emulsifiers, and flavourings that allow companies to make misleading health claims.
Checking my own kitchen cupboards, I found several of these ingredients in my protein bars. Van Tulleken warns that such products can be detrimental to health and athletic performance due to saturated fats, salts, sugars, and additives, despite their protein content.
As someone immersed in fitness, I see both sides: the convenience of protein bars versus the potential harm of UPFs. The documentary raises valid questions about our food system, but I remain cautious about spreading unnecessary fear.
