The average American gets nearly two-thirds of his or her calories from foods that are considered “ultraprocessed.” These products — which have come to dominate the national conversation on nutrition — are typically loaded with sugar, salt, and saturated fats, and often use flavor, color, and textural additives that make them nearly irresistible. Scientists have been telling Americans for years to eat less of them, even as food companies and federal agriculture policies push ever more of these foods our way. This special series, produced in partnership with Inverse, offers arguments and insights about the American way of ultraprocessed eating.