I welcome some research in to this if only to put some credible evidence behind whether or to what extent processing of foods affects their nutritional value. I constantly see assertions that highly processed foods are killing us and causing obesity, but I've yet to see any credible evidence for it.
Even reading the Nova classification, the scientific verbiage describing the ultra processed category could easily describe making egg noodles at home. Extrusion is how we get noodle shapes. Molds are how we get cakes and muffins. Emulsifiers are everywhere and are a common reason for adding egg to a recipe. Specific protein isolates less so, but we isolate compounds all the time when brewing and stewing. The only significant difference I see between group 3 and 4 is that they are spoken about in completely different registers that make one sound familiar and the other foreign.
So please, put some sincere research behind this so we can finally get useful clarification on this subject.
Even reading the Nova classification, the scientific verbiage describing the ultra processed category could easily describe making egg noodles at home. Extrusion is how we get noodle shapes. Molds are how we get cakes and muffins. Emulsifiers are everywhere and are a common reason for adding egg to a recipe. Specific protein isolates less so, but we isolate compounds all the time when brewing and stewing. The only significant difference I see between group 3 and 4 is that they are spoken about in completely different registers that make one sound familiar and the other foreign.
So please, put some sincere research behind this so we can finally get useful clarification on this subject.