I know there is a tendency to think of ultra-processed as bad, but perhaps a better way to think of these categories is that for the first two (or three) catego

I know there is a tendency to think of ultra-processed as bad, but perhaps a better way to think of these categories is that for the first two (or three) categories it is scientifically much easier to show that they are harmful. For the ultra-processed category there are so many chemical products inside the food, it is a lot harder to show harm or harmlessness. Think of risk profiles rather than harm amounts.