I came out of the article still not fully understanding what makes a food ultra-processed. Why is a potato that is fried in my kitchen different if I buy it in a store already fried?
The article doesn't address this which is a little unsatisfying. As well as that, this ultra-processed narrative is very popular and in fact not at all surprising so the premise of the article (that it would surprise me) was definitely false advertising.
All in all, this is heavy on conclusions and very light on evidence or explanation. I guess as an opinion piece it is okay, so just keep that in mind when you read it.
Homogeneity, fiber extraction/removal, and adding of extra sugar/fat/salt.
IE: something like pringles is made by powdering the Potatoes first. That powder is made by repeated heating and super cooling so that the potatoes explode (IE cell sized and smaller chunks). Totally a radical/cool process TBH. (Not sure if it's still done the same way now).
So you run into the same issue as comparing sugar/carbs in a fruit to anything else (that sugar being trapped with fiber slows absorption).
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[ 3.5 ms ] story [ 41.1 ms ] threadThe article doesn't address this which is a little unsatisfying. As well as that, this ultra-processed narrative is very popular and in fact not at all surprising so the premise of the article (that it would surprise me) was definitely false advertising.
All in all, this is heavy on conclusions and very light on evidence or explanation. I guess as an opinion piece it is okay, so just keep that in mind when you read it.
IE: something like pringles is made by powdering the Potatoes first. That powder is made by repeated heating and super cooling so that the potatoes explode (IE cell sized and smaller chunks). Totally a radical/cool process TBH. (Not sure if it's still done the same way now).
So you run into the same issue as comparing sugar/carbs in a fruit to anything else (that sugar being trapped with fiber slows absorption).