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> Why is bread not considered ulta-processed? Even traditional bread is certainly highly processed, undergoing mechanical (milling), biochemical (fermentation)
by chithanh 5y ago
> Why is bread not considered ulta-processed?
Even traditional bread is certainly highly processed, undergoing mechanical (milling), biochemical (fermentation), and thermal (baking) processing. It doesn't quite meet the definition of ultra-processed though as all these technologies are readily available to unsophisticated producers.
I think ultra-processed is some sort of proxy for hyperpalatable here.
- judge2020 5y agoIndeed, there's a definition but this just adds the the starting comment's point that "ultra-processed" barely means anything in relation to how healthy something is to eat (and at what quantities).
- legerdemain 5y agoWouldn't most supermarket bread flour by itself meet the definition of ultra-processed, because it is bleached and enriched with micronutrients in a way that almost no consumer can do in the kitchen?
- CarelessExpert 5y ago> because it is bleached and enriched with micronutrients in a way that almost no consumer can do in the kitchen? What gave you that idea? Bleached flour and various additives (such as ascorbic acid) are routinely used in home kitchens: https://thebreadguide.com/using-ascorbic-acid-when-baking/ https://thebreadguide.com/using-ascorbic-acid-when-baking/ What, exactly, do you think goes into making a loaf of mass-produced bread?
- legerdemain 5y agoThe bleaching is what makes the flour, and by extension the bread made from it, ultra-processed, even if the bread is baked in a home setting. You misread.
- CarelessExpert 5y agoYes, I 100% did misread! My bad!