Arguably the whole point of the ultraprocessed classification is to spend less time micromanaging the nutritional value. The purpose is to separate the kinds of

Arguably the whole point of the ultraprocessed classification is to spend less time micromanaging the nutritional value. The purpose is to separate the kinds of food that you can prepare and cook at home, from the kinds of food that only exist in a highly industrial setting. The latter optimizes for using the cheapest possible ingredients, with the longest shelf life, and to be hyper palatable. Part of the problem is that, to achieve those goals, industrialized food tends to be high in sugar, fats, salt, and calories in general. But looking at only those nutritional numbers is shortsighted. In the last decades we have seen all sorts of junk food that used their nutrition labels to masquerade as healthy food: diet colas without added sugar, sugary breakfast cereals that are "rich in vitamins", and so on. And those did little to stop the obesity epidemic.