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Yeah, but it's delicious and makes me feel good and I don't want to be 90 anyway. Wait, smokers say that. Shit.
The food industry is going to go through the same rebuke that the tobacco industry went through only bigger.
Should go through, but it won’t.
Tobacco? Should have gone through, but it didn't.
What's going to be the upf equivalent of vapes?
Wraps.
Just when I discovered frozen meals... 😟
There are different levels of processed food. A meal cooked, frozen, and shipped can have less risk than a sausage with a stick in it wrapped with a blueberry pancake infused with syrup.
Use your best judgement.
"Use your best judgement" to read ingredient lables and spend a few hours looking up what you don't recognize.
You'll quickly get a grip on what is processed and what is ultra-processed, and why the later is not so great.
I really like this creator and she has a number of videos on this topic if anyone is seeking more information
Kiana Docherty YouTube2 She has many videos on the topic.
That hot dog bun and the cupcake with a head next to it are concerning
surprised Pikachu face
Is there a link to the actual study? The American Journal link seems to be a different one, and that one has a massive list of types of items classified as UPF (check Appendix A, Table 1), so it's hard to identify what the causal factor(s) are.
Here's a link to the journal website with a search for ultra-processed food.
https://www.sciencedirect.com/search?qs=ultra-processed+food
There’s bread and there’s bread and there’s bread. All are highly processed, given the milling, kneading, fermentation, and baking required for bread, but there’s a huge gap between wonder bread and Russian black bread. I’d be very surprised if the latter is worse for you than bananas, a starch we eat with very little processing
I switched from white bread to 100% whole grain about a decade ago after learning just how much better it was supposed to be. I wonder if it's actually still pretty awful after reading this
No, it's not. This refers to pre-packaged bread, e. g. white bread, toast etc. - the stuff you find in a supermarket shelf, full of preservatives and other additives.
So... leading German "Toastbrot" brand, Goldentoast, their "American Sandwich":
Wheat flour, water, wheat sourdough (wheat flour, water), canola oil, sugar, yeast, salt, acidity regular sodium acetates, fava bean flour. May contain traces of soy, milk, mustard and lupins.
I do wonder why they feel the need to have an acidity regulator, the sourdough those industrial outfits are using is made using pure-bred strains, highly replicable and generally flexible enough to get the exact amount and type of acidity (lactic vs. acetic acid) that you want. Fava bean flour last definitely looks like they did quite some engineering, those are minuscule adjustments to the overall flour mix. Used as a characteristic ingredient you'd use 20% of flourweight of the stuff, thereabouts, and about 5% if you want it for dough properties.
Is it good bread, no, but nutritionally it doesn't really look worse than any other white bread. Actually American bread would be highly illegal over here.
It's a shame that bread and donuts are de facto considered ultra processed foods now. Done right, they totally aren't.
The pictures also shows french fries and popcorn. In my house those are literally just potatoes and olive oil and popcorn and olive oil respectively, maybe some salt. Bad for me? Maybe, but ultra processed?
I think they might be referencing the pre-packaged-already-popped popcorn or the microwavable version.
I'm rather surprised you are able to pop corn with olive oil. Temp-wise you would hit the smoke point well before the oil was hot enough to pop the kernals, which would be smoky misery in the kitchen.
Not true, I use EVOO and it doesnt smoke. Oil goes in with a couple of kernels on the heat, when they pop remove and add the rest of the kernels. Remove when popping stops.
Maybe its a case of lower heat, more time?
I use grapeseed oil in my dutch oven to make popcorn. I assumed olive oil wouldn't work, maybe I'll try a batch with olive oil. I'll let y'all know later if I smoke my kitchen out or not lol
Isn't the reason it pops because of steam building up pressure inside the kernel? Then you would only need to heat them somewhere above 100C, and evoo doesnt smoke until 200C+
Slicing them to vastly multiply their surface area so that more Maillard reaction can occur, and it's that Maillard reaction that causes the yummy browning, and causes the proteins and starches to change and become potentially harmful/carcinogenic, plus yes the addition of fatty oil that wasn't present at all.
A lot of us think of "processing" as like, something a food processor does - reducing and changing the form. But it's also the chemical changes that occur during cooking as a result of the physical processes. When you look at the before/after of a potato and an equal volume of fries, it's apparent you've drastically changed the base food.
Yeah, cutting, cooking, chemically altering, and dehydrating foods are all forms of processing them. There are very few foods people can actually eat without any form of processing, and the ones that we can offer basically no protein, fat, or complex carbohydrates, mostly just sugar, fiber and vitamins (not necessarily bad, but you need more)
Even done fast they could be better.
The Aerated Baking Company had bread close to as fast and cheap as the modern Chorleywood process, but it isn't ultra-glutenous. They were also an early feminist icon.
I knew bad food was bad but this numbers are kind of jarring.
What about smoking, can you make a study on that too? /s
Actually it's important to do these studies so that you have real proof, but man was the outcome not unexpected.
