Ultra Processed Food

[Bogweevil]

Today in The Grocer:

Almost a million customers a month are turning away from ultra-processed food products, according to a new poll for The Grocer.

The nationally representative survey of 1,000 adults, by food industry category consultants Levercliff, shows a huge surge in the importance being placed on health by shoppers as the cost of living crisis begins to ease.

It suggests a whopping three million people in the UK have started avoiding UPFs in the past three months alone.

Levercliff found 12.8 million shoppers had changed their diets because of fears over UPFs in February, up from 10.5 million in October 2023.

The survey also demonstrates strong support for an online ban on advertising for HFSS food and a 9pm watershed for TV ads. Some 42% of shoppers said they supported a ban on HFSS ads before a 9pm watershed, while a further 29% said they strongly supported it.

 

[Bogweevil]

FAO Definition of ultraprocessed foods:

|GROUP 4| Ultra-processed foods Ultra-processed foods are formulations of ingredients, mostly of exclusive industrial use, typically created by series of industrial techniques and processes (hence ‘ultra-processed’). Some common ultra-processed products are carbonated soft drinks; sweet, fatty or salty packaged snacks; candies (confectionery); mass produced packaged breads and buns, cookies (biscuits), pastries, cakes and cake mixes; margarine and other spreads; sweetened breakfast ‘cereals’ and fruit yoghurt and ‘energy’ drinks; pre-prepared meat, cheese, pasta and pizza dishes; poultry and fish ‘nuggets’ and ‘sticks’; sausages, burgers, hot dogs and other reconstituted meat products; powdered and packaged ‘instant’ soups, noodles and desserts; baby formula; and many other types of product.

Some of what are now ultra-processed foods were originally manufactured only with group 1 foods and salt or sugar or other substances from group 2, and thus would be classed in NOVA group 3 as processed foods. But as now formulated most of them are ultra-processed. Examples are commercially wrapped breads, packaged cakes and pies, and pre-prepared animal products such as hot dogs and burgers. Packaged ready-to-heat products consumed at home or at fast food outlets such as meat, cheese, pizza and pasta dishes, and French fries (chips) may look much the same as home-cooked food, but their formulations and the ingredients used in their pre-preparation render them ultra-processed.

For reference:

|GROUP 1 | Unprocessed and minimally processed foods Unprocessed (or natural) foods are the edible parts of plants (such as fruit, leaves, stems, seeds, roots) or from animals (such as muscle, offal, eggs, milk), and also fungi, algae and water, after separation from nature.

|GROUP 2|
Processed culinary ingredients

Processed culinary ingredients include oils, butter, lard, sugar and salt. These are substances derived from group 1 foods or else from nature by processes such as
pressing, refining, grinding, milling, and drying. Some methods used to make processed culinary ingredients are originally ancient. In isolation, processed culinary ingredients are unbalanced, being depleted in some or most nutrients. Other than salt, they are also energy-dense, at 400 or 900 kilocalories per 100
grams. But the key point here is that they are rarely if ever consumed by themselves. They are used in combination with foods to make palatable, diverse, nourishing and enjoyable meals and dishes
such as stews, soups and broths, salads, breads, preserves, drinks, and desserts.

|GROUP 3|
Processed foods

These include canned or bottled vegetables or legumes (pulses) preserved in brine; whole fruit preserved in syrup; tinned fish preserved in oil; some types of processed animal foods such as
ham, bacon, pastrami, and smoked fish; most freshly baked breads; and simple cheeses to which salt is added. They are made by adding salt, oil, sugar or other substances from group 2 to group 1 foods.

Processed food products usually retain the basic identity and most constituents of the original food. But when excessive oil, sugar or salt are added, they become nutritionally unbalanced.
Like processed culinary ingredients, they can be over-used. When used sparingly, and in the case of processed meats also only occasionally, they also result in delicious dishes and meals
that are nutritionally balance

https://www.fao.org/3/ca5644en/ca5644en.pdf

 

[Humble Village Farmer]

12.8 million shoppers had changed their diets because of fears over UPFs in February, up from 10.5 million in October 2023.

Note that the corporations profiting from the sale of UPFs are part owners of red tractor.

Food safety anyone?

 

[Paddington]

How do you do the yeast?

Make it or add it ? Got me thinking now, apparently Tesco's finest dried yeast contains an emulsifier, ascorbic acid, flour starch and wheat starch, alpha amylasel ? ......and salt ! Must be a tiny amount of salt.

 

[Humble Village Farmer]

Make it or add it ? Got me thinking now, apparently Tesco's finest dried yeast contains an emulsifier, ascorbic acid, flour starch and wheat starch, alpha amylasel ? ......and salt ! Must be a tiny amount of salt.

You've got me thinking too. Does yeast stay alive in the fridge in a bit of dough?

 

[primmiemoo]

You've got me thinking too. Does yeast stay alive in the fridge in a bit of dough?

Sourdough mother culture does. An honorary niece called hers Ferrmentaththion.

 

[Hilly]

where is the line?

I dont know , preservatives v sugar perhaps ? You tell me ,

 

[Hilly]

FAO Definition of ultraprocessed foods:

|GROUP 4| Ultra-processed foods Ultra-processed foods are formulations of ingredients, mostly of exclusive industrial use, typically created by series of industrial techniques and processes (hence ‘ultra-processed’). Some common ultra-processed products are carbonated soft drinks; sweet, fatty or salty packaged snacks; candies (confectionery); mass produced packaged breads and buns, cookies (biscuits), pastries, cakes and cake mixes; margarine and other spreads; sweetened breakfast ‘cereals’ and fruit yoghurt and ‘energy’ drinks; pre-prepared meat, cheese, pasta and pizza dishes; poultry and fish ‘nuggets’ and ‘sticks’; sausages, burgers, hot dogs and other reconstituted meat products; powdered and packaged ‘instant’ soups, noodles and desserts; baby formula; and many other types of product.

Some of what are now ultra-processed foods were originally manufactured only with group 1 foods and salt or sugar or other substances from group 2, and thus would be classed in NOVA group 3 as processed foods. But as now formulated most of them are ultra-processed. Examples are commercially wrapped breads, packaged cakes and pies, and pre-prepared animal products such as hot dogs and burgers. Packaged ready-to-heat products consumed at home or at fast food outlets such as meat, cheese, pizza and pasta dishes, and French fries (chips) may look much the same as home-cooked food, but their formulations and the ingredients used in their pre-preparation render them ultra-processed.

For reference:

|GROUP 1 | Unprocessed and minimally processed foods Unprocessed (or natural) foods are the edible parts of plants (such as fruit, leaves, stems, seeds, roots) or from animals (such as muscle, offal, eggs, milk), and also fungi, algae and water, after separation from nature.

|GROUP 2|
Processed culinary ingredients

Processed culinary ingredients include oils, butter, lard, sugar and salt. These are substances derived from group 1 foods or else from nature by processes such as
pressing, refining, grinding, milling, and drying. Some methods used to make processed culinary ingredients are originally ancient. In isolation, processed culinary ingredients are unbalanced, being depleted in some or most nutrients. Other than salt, they are also energy-dense, at 400 or 900 kilocalories per 100
grams. But the key point here is that they are rarely if ever consumed by themselves. They are used in combination with foods to make palatable, diverse, nourishing and enjoyable meals and dishes
such as stews, soups and broths, salads, breads, preserves, drinks, and desserts.

|GROUP 3|
Processed foods

These include canned or bottled vegetables or legumes (pulses) preserved in brine; whole fruit preserved in syrup; tinned fish preserved in oil; some types of processed animal foods such as
ham, bacon, pastrami, and smoked fish; most freshly baked breads; and simple cheeses to which salt is added. They are made by adding salt, oil, sugar or other substances from group 2 to group 1 foods.

Processed food products usually retain the basic identity and most constituents of the original food. But when excessive oil, sugar or salt are added, they become nutritionally unbalanced.
Like processed culinary ingredients, they can be over-used. When used sparingly, and in the case of processed meats also only occasionally, they also result in delicious dishes and meals
that are nutritionally balance

https://www.fao.org/3/ca5644en/ca5644en.pdf

@Oldmacdonald here you are.

 

[capfits]

There is processing and ultra processing tho.

Indeed that is correct.
Let's say for arguments sake mayonnaise.
Can make it at home though it takes time and patience, processed eggs, mustard, oil and vinegar.

However by say Hellmens if has the above plus sugar (why?) Salt(why?) Modified Maize starch(why?)
And a flavoring that contains mustard. The modified maize starch alone is ultraprocessed and what it does to said ingredients and yourself leads to ultraprocessing.
These ingredients are put in for various reasons, product life, mouth feel, speed of manufacture, and so on which by definition makes them processed just a lot more than is necessary for the product, but done for market reasons.

I have heard it said if it contains more than 5 ingredients or any ingredient you would not find readily in raw form in home it is ultraprocessed.

 

[DaveGrohl]

FAO Definition of ultraprocessed foods:

|GROUP 4| Ultra-processed foods Ultra-processed foods are formulations of ingredients, mostly of exclusive industrial use, typically created by series of industrial techniques and processes (hence ‘ultra-processed’). Some common ultra-processed products are carbonated soft drinks; sweet, fatty or salty packaged snacks; candies (confectionery); mass produced packaged breads and buns, cookies (biscuits), pastries, cakes and cake mixes; margarine and other spreads; sweetened breakfast ‘cereals’ and fruit yoghurt and ‘energy’ drinks; pre-prepared meat, cheese, pasta and pizza dishes; poultry and fish ‘nuggets’ and ‘sticks’; sausages, burgers, hot dogs and other reconstituted meat products; powdered and packaged ‘instant’ soups, noodles and desserts; baby formula; and many other types of product.

Some of what are now ultra-processed foods were originally manufactured only with group 1 foods and salt or sugar or other substances from group 2, and thus would be classed in NOVA group 3 as processed foods. But as now formulated most of them are ultra-processed. Examples are commercially wrapped breads, packaged cakes and pies, and pre-prepared animal products such as hot dogs and burgers. Packaged ready-to-heat products consumed at home or at fast food outlets such as meat, cheese, pizza and pasta dishes, and French fries (chips) may look much the same as home-cooked food, but their formulations and the ingredients used in their pre-preparation render them ultra-processed.

For reference:

|GROUP 1 | Unprocessed and minimally processed foods Unprocessed (or natural) foods are the edible parts of plants (such as fruit, leaves, stems, seeds, roots) or from animals (such as muscle, offal, eggs, milk), and also fungi, algae and water, after separation from nature.

|GROUP 2|
Processed culinary ingredients

Processed culinary ingredients include oils, butter, lard, sugar and salt. These are substances derived from group 1 foods or else from nature by processes such as
pressing, refining, grinding, milling, and drying. Some methods used to make processed culinary ingredients are originally ancient. In isolation, processed culinary ingredients are unbalanced, being depleted in some or most nutrients. Other than salt, they are also energy-dense, at 400 or 900 kilocalories per 100
grams. But the key point here is that they are rarely if ever consumed by themselves. They are used in combination with foods to make palatable, diverse, nourishing and enjoyable meals and dishes
such as stews, soups and broths, salads, breads, preserves, drinks, and desserts.

|GROUP 3|
Processed foods

These include canned or bottled vegetables or legumes (pulses) preserved in brine; whole fruit preserved in syrup; tinned fish preserved in oil; some types of processed animal foods such as
ham, bacon, pastrami, and smoked fish; most freshly baked breads; and simple cheeses to which salt is added. They are made by adding salt, oil, sugar or other substances from group 2 to group 1 foods.

Processed food products usually retain the basic identity and most constituents of the original food. But when excessive oil, sugar or salt are added, they become nutritionally unbalanced.
Like processed culinary ingredients, they can be over-used. When used sparingly, and in the case of processed meats also only occasionally, they also result in delicious dishes and meals
that are nutritionally balance

https://www.fao.org/3/ca5644en/ca5644en.pdf

The NOVA Classification system has problems itself. Industrial seed oils being placed in category 2 for instance vs cheese in category 3. Utterly absurd. It’s a major failing of Van Tulleken’s book that he doesn’t delve into this properly.

But at least we’re now having the conversation about these foods as a nation at long last. There may be hope.

 

[DaveGrohl]

I heard a chap on LBC this afternoon who was seething at the food industrys attitude as regards UPF. He was a research scientist and his wife a sports nutritionalist, he had had type 2 diabetes and was on a mission of correction
First ,sausages and bacon are first part, processsed NOT ultra processed food
They had thrown everything they knew out of the window and reverted to meat and two veg, and cured the diabetes
Of supreme intrest was his research into meat causing bowel cancel , or an 18% increase precisely as quoted some time ago
The data was PICKED from 800 trials, only 30 were chosen, and 770 discarded as they proved NOTHING
Of the 30, some were on rats and mice, and there can be no tie in with humans, and others on VEGITARIANS, what the!!!
The result being that the result was 1.8% increase in bowel cancer risk, That when corrected became 1.3%, and it being nearer to one, means in real terms, scientificaly NO risk
He wanted the journalistic industry to get its teeth into the food industries miss selling of these miss truths

There are a huge number of people all round the world who’ve tried for years to cure their T2D unsuccessfully. Many have gone and done their own research and ignored the standard advice and been successful at putting it into remission. Dr David Unwin was famously berated by one of his patients for giving out out the same old standard advice. He subsequently researched it for himself and is now held up as a T2D nutrition expert.

 

[DaveGrohl]

Today’s Telegraph;

 

[ollie989898]

There is a major difference between processed foods (processing includes cooking!) and ultraprocessed food.

We have had a salt reduction programme, and our own cheese tastes of cheese rather than salt, unlike some Gorgonzolas. We are not allowed to vacuum pack some of our cheeses due to the low salt content allowing the risk of toxin development under anaerobic conditions (the last incident of that occurring seems to be about 1976).

No, there is not.

Whole grains- take some serious digestion.

Grains made into flour- it's a carbohydrate hand grenade. Pasta is the same.

But as someone else said, what hope have Joe Public got? Food culture in the UK is fudged and about 5% of Tesco is devoted to actual fresh produce. The table is kind of tilted against you here.

The trouble with foods involving any kind of processing is that they generally become easier to digest and eat, meaning you take on more calories in less time and they don't hang around being digested for as long. Ultraprocessed foods take this to the absolute maximum and we need to dial them out as far as possible.

Why do the Japanese have better health? They eat foods which are generally a lot less processed. They consume more fish than other countries (just as well they are surrounded by the sea) and rely a lot more on vegetable matter. There is no mystery in any of this.

 

[ollie989898]

It's made harder because the corporate food system wants you to buy the UPF. It's more profitable so they don't want to clutter their shelves up with lower margin fresh stuff.

UPFs keep so well because they are full of additives, which makes you wonder what they do to the gut biome.

Of course it is- no money in hawking fruit or veg and that stuff has no shelf life. Makes it hard to make money out of it.

There is thought to be a link between mental health and the gut microbiome. Trials are on-going about stool transplants, too. I guess one day you could just swallow a capsule of freeze-dried bugs to repopulate your gut. It's important that there are a good population of friendly(ier) bacteria in your gut because they crowd out the less social sorts who are more likely to do you harm. The skin is exactly the same- you have a host of bacteria living on your skin that your skin cells have carefully fed and cultivated for years. They are less likely to do you any harm and they make it harder for more significant pathogens to invade. That is why people used to manage to get by on one bath a week without too much trouble, just didn't do much for their body odour I should think.

 

[ollie989898]

Today’s Telegraph;

View attachment 1167504

Obesity is just another form of malnutrition.

As I've said before, never before in the history of mankind have the poor been able to afford to eat themselves to death. It used to be the sole preserve of the very wealthy.

 

[sjt01]

Of course it is- no money in hawking fruit or veg and that stuff has no shelf life. Makes it hard to make money out of it.

There is thought to be a link between mental health and the gut microbiome. Trials are on-going about stool transplants, too. I guess one day you could just swallow a capsule of freeze-dried bugs to repopulate your gut. It's important that there are a good population of friendly(ier) bacteria in your gut because they crowd out the less social sorts who are more likely to do you harm. The skin is exactly the same- you have a host of bacteria living on your skin that your skin cells have carefully fed and cultivated for years. They are less likely to do you any harm and they make it harder for more significant pathogens to invade. That is why people used to manage to get by on one bath a week without too much trouble, just didn't do much for their body odour I should think.

I believe Crapsules are a thing now, possibly trials only

 

[Humble Village Farmer]

Today in The Grocer:

Almost a million customers a month are turning away from ultra-processed food products, according to a new poll for The Grocer.

The nationally representative survey of 1,000 adults, by food industry category consultants Levercliff, shows a huge surge in the importance being placed on health by shoppers as the cost of living crisis begins to ease.

It suggests a whopping three million people in the UK have started avoiding UPFs in the past three months alone.

Levercliff found 12.8 million shoppers had changed their diets because of fears over UPFs in February, up from 10.5 million in October 2023.

The survey also demonstrates strong support for an online ban on advertising for HFSS food and a 9pm watershed for TV ads. Some 42% of shoppers said they supported a ban on HFSS ads before a 9pm watershed, while a further 29% said they strongly supported it.

This survey was discussed on you and yours today.

 

[melted welly]

This survey was discussed on you and yours today.

It was on GBNews a week or so ago and there was a lady from the vegan lobby blustering her way through trying to create an angle that vegan upfs were a different type of upf and more research was needed before jumping to any rash conclusions. Not sure she fooled anyone.

 

[Humble Village Farmer]

It was on GBNews a week or so ago and there was a lady from the vegan lobby blustering her way through trying to create an angle that vegan upfs were a different type of upf and more research was needed before jumping to any rash conclusions. Not sure she fooled anyone.

I think the fake meat products could turn out to be quite harmful.

 

[badger nadgers]

This survey was discussed on you and yours today.

Along with the "Which?" review of bamboo rolls (which weren't by a long way in three cases)