I presume what sets apart food in its "natural", "prepared" or cooked state is the increased level (though industry regulated) of potential contaminants introdu

I presume what sets apart food in its "natural", "prepared" or cooked state is the increased level (though industry regulated) of potential contaminants introduced during separation of protein, fat, and sugar from all the other constituent compounds that may not have caloric value but have nutritional or protective effects. I would like to find the written definition myself.