4 ms·
The main issues are dilution or outright removal of actual other nutritional components and usually yes, also the coexistence of other "adulterating" components
by AstralStorm 2y ago
The main issues are dilution or outright removal of actual other nutritional components and usually yes, also the coexistence of other "adulterating" components, added for other reasons, usually colorants, preservatives and stabilizers.
Ultraprocessed foods tend to either fall into junk food or preserves as categories.
And no, adding a few vitamins doesn't restore the most of nutritional value. Especially when the removed things are fiber (for density) and essential oils (to prevent rancidity and extend shelf life).
Sometimes even the absorption rate can change things - easier to overload on protein for example with micronized isolates than with slices of tofu, as they absorb so much better.
Is also why it's easier to mess yourself up with sucrose (sugar) than with whole fruit, or with the purified juices.
- camel-cdr 2y ago> And no, adding a few vitamins doesn't restore the most of nutritional value. Especially when the removed things are fiber (for density) and essential oils (to prevent rancidity and extend shelf life). I was mostly thinking about using protein isolate in cooking (TVP soy curls, ...), where you use it for the texture and maybe protein content. You pair it with a lot of other stuff, let's say some stir-fried vegetables, a light sauce and rice. Does soy protein isolate on the above have negative effects, or is it just that using less processed stuff, like tofu instead, would be healthier?