3 ms·
Because the definition given is useless. Additives I wouldn't use as a home-cook, thickener or emulsifier make it ultra-processed. So anything with a thickener
by thyristan 2y ago
Because the definition given is useless. Additives I wouldn't use as a home-cook, thickener or emulsifier make it ultra-processed.
So anything with a thickener or emulsifier is ultra-processed? So now my potato-soup is ultra-processed because potato-starch acts as both (same with any kind of beans/lentils/starchy things)? What about that sauce where I intentionally add starch or flour? That pasta, where the cooking water emulsifies the sauce? That mayonaise where mustard and egg yolk act as an emulsifier? Risotto, where the rice starch thickens? What about roux? Reductions? Blood? Thickening with paprika powder?
By definition practically everything home-cooked is also ultra-processed. Anything containing any kind of starch is ultra-processed. This is either a completely useless definition, or the actual message is "don't cook food, ever".
- pastage 2y agoYou do list things that are not that good. As someone pointed out when you limit yourself to one thing it is usually not good. Potato starch is great but not if you only use that, and there is a problem of eating processed potatoes instead of unpeeled. More greens and more fibers is a good thing, but also takes more work to cook well. The definition is not useless if you just use it as one part of understanding your ingredients, not the only way.
- deleted 2y ago[deleted]