> It’s also confusing because I’ve had lentil or chickpea pasta which is ultra processed but has higher fiber and is probably healthier. That's why I think the

> It’s also confusing because I’ve had lentil or chickpea pasta which is ultra processed but has higher fiber and is probably healthier. That's why I think the nutrition value is the right way to look at it. The lentil pasta I've seen usually still has all its protein and fiber content like whole wheat pasta, but semolina pasta and white bread are made by first removing the bran and germ from the wheat which removes a lot of the nutritional value. That's why I'm arguing that white bread and pasta are ultra processed, whereas other foods like whole wheat and lentil pasta are highly processed, but not UPF. IMO removing the bran and germ and milling it is taking the materials down to constituent parts and Frankensteining a new food item out of it. It's not as extreme as getting down to basic chemistry but it's still ultra processing. The (sliced) potato chip is an interesting outlier. I don't think they're particularly processed but they're not very healthy to begin with. Focusing on UPF to the exclusion of nutrition value is a trap though.