I notice some have said "hyperpalatable" foods, and that is better, at least it's not such a good stick to use at vegetarian meat alternatives, but it still lea

I notice some have said "hyperpalatable" foods, and that is better, at least it's not such a good stick to use at vegetarian meat alternatives, but it still leaves alcoholic drinks, steaks, traditional smoked food etc. off the hook. They're not usually "boosted" with exotic processing. But "hyperpalatable" also misleading in that heavy processing of unhealthy food often just makes things a lot more storable but only a little less tasty (e.g. sweet baked goods). For "ultra-processed", not only is the choice of classes to divide food into suspect, but they're gerrymandering those classes too. Much fried food isn't especially processed. Extract the oil, fry the vegetable in it, basically two steps. Certainly fewer steps than say, rye bread. From what I've seen, the studies of ultra-processed food find excuses to count many processing steps for obviously unhealthy food, and fewer for benign ones.