For anyone who hasn’t read it, I
highly recommend the book “Ultraprocessed People.” It's a scientifically literate and yet quite readable overview of research into ultraprocessed foods.
FWIW there are four categories:
1 is whole foods (eg fruits, nuts)
2 is stuff that is processed but still basically an ingredient (eg flour, maple syrup)
3 is combinations of 1 and 2 (most restaurants are here)
4 is ultraprocessed food (UPF): things that were not food that have been turned into food (e.g. modified starches, artificial flavors). Also, anything containing UPFs is a UPF, so e.g. most breakfast cereal (food coloring, flavors)
The basic thesis (which this research challenges, interestingly) is that UPFs aren’t inherently bad, but food scientists are shockingly good at creating highly specific and desirable flavors and textures (the book gives the example of a food company creating "ice cream" out of various modified starches and flavors so that it doesn't melt during shipping), and foods that come out of this process have generally been engineered to overwhelm our natural feedback mechanisms against overeating in order to sell more product.
FWIW there are four categories:
1 is whole foods (eg fruits, nuts)
2 is stuff that is processed but still basically an ingredient (eg flour, maple syrup)
3 is combinations of 1 and 2 (most restaurants are here)
4 is ultraprocessed food (UPF): things that were not food that have been turned into food (e.g. modified starches, artificial flavors). Also, anything containing UPFs is a UPF, so e.g. most breakfast cereal (food coloring, flavors)
The basic thesis (which this research challenges, interestingly) is that UPFs aren’t inherently bad, but food scientists are shockingly good at creating highly specific and desirable flavors and textures (the book gives the example of a food company creating "ice cream" out of various modified starches and flavors so that it doesn't melt during shipping), and foods that come out of this process have generally been engineered to overwhelm our natural feedback mechanisms against overeating in order to sell more product.