logoalt Hacker News

gradientsrneatlast Thursday at 4:51 PM3 repliesview on HN

I've seen ultra-processed food mentioned in other countries as well. It's a buzzword with no meaning.

Pasteurization saves lives. Flash-frozen foods retain more nutrition in transit, while freezing seafood kills parasites. And even the best bread and butter are as processed as food can get.

I'm reading the "chemical additives" list and it's a mix of obviously harmful things with known safe things added in trace concentrations - there's no intellectual rigor and a lot of fearmomgering.


Replies

sejjelast Thursday at 4:59 PM

When I hear "ultra-processed," here's what comes to mind:

- little Debbie snack cakes

- cereals

- white breads

- hot dogs

- chips

- pizza rolls

- Velveeta

- pop tarts

So I guess you're right, it has no meaning. But you're way off, I don't think anyone is talking about frozen raw fish as "ultra processed", or pasteurized milk.

show 1 reply
audunwlast Thursday at 5:33 PM

Yes and no. It's not a good word, but it has generally been defined in a way that wouldn't include any of the steps you mentioned.

One common description is that it includes lots of ingredients you wouldn't find in your kitchen.

It sometimes also includes ingredients that have been turned into extremely fine powder, and other very heavy industrial processing. My way of thinking of this is: adults shouldn't eat baby food. Some fast food essentially becomes way to easy to absorb.

I think this interview had a really good description about the problems of the "ultra-processed" label.

https://www.youtube.com/watch?v=JAPgzCiSk9Y&t=377s

But at least the label is triggering some interesting discussions and awareness about bad aspects of industrial fast food.

aembletonlast Thursday at 5:14 PM

Even the original margarine (before the invention of hydrogenation) is more processed than the best bread and butter.

To quote from Ultra-Processed People:

Mège-Mouriès took cheap solid fat from a cow (suet), rendered it (heated it up with some water), digested it with some enzymes from a sheep stomach to break down the cellular tissue holding the fat together, then it was sieved, allowed to set, extruded from between two plates, bleached with acid, washed with water,warmed, and finally mixed with bicarb, milk protein, cow-udder tissue and annatto (a yellow food colouring derived from seeds of the achiote tree). The result was a spreadable, plausible butter substitute.