Pretty much agree with that although the Zoe guys are saying (most) cheese is the exception as although it’s processed it has live bacteria that’s goood for your gut health (or something along those lines).
I have actualy bought it already on your recommendation but I’m not much of a book reader so probably won’t get round to it until our holiday in October.
I said they’d take it over an alternative, ie the reason people are buying it is not that they think it’s more tasty and satieting, it’s another reason. (Hint, I think it’s cost!)
The only extra ingredients in most loaves are the enforced vitamin supplementation you have to have in the flour, and an emusilfier, and the tiny amount of fat is a seed oil - so you’re suggesting it’s either an emulsifier or it’s seed oils - I might agree with you that seed oils are persuasive, but bread just because it’s “processed”, nah…
I am not saying that we must avoid all UPF, however, we should acknowledge that UPF are generally bad for us. The food industry has created a naritive that UPFs are in some way healthy, breakfast cerials, protein bars, a lot of processed cheese, processed meats, ready meals, icecream, it’s a very long list.
A lot of diets are based on UPF - just look at weight watchers. A lot of vegan food is UPF, becoming a vegan and eating a ton of quorn and impossible burgers isn’t a heathly alternative.
When I think of UPF I typically think of fast food outlets. I think people use them because they are convenient, cheap and tasty. Personally, I would usually prefer porridge to an egg McMuffin for breakfast, but I appreciate some people would not be in a position to cook up porridge on a stove, deal with the washing up afterwards etc and find it far more convenient to buy breakfast on the way to work/school outsourcing the cooking and cleaning to others.
Aren’t many UPF designed specifically not be satiating? Eat a Big Mac and you could probably be tempted to eat another one 10 minutes later?
Normal cheese I would think is processed food but only some stuff could be classified as UPF (cheese strings etc?).
Looking at the ingredients of a multi-seed batch I have on the go at the moment, I see
“…preservative (calcium propionate), emulsifier (mono- and diglycerides of fatty acids)…flour treatment agent (ascorbic acid)”.
That must be UPF? Looking at getting the bread maker back from my parents that I gave them 20+ years ago which they no longer use.
Got round to reading this, it’s not an easy read as it’s a book that half wants to be a science paper or a literature review of food studies (assume a book is much more profitable for the TV doctor) but interesting nevertheless.
The foundation of the NOVA scale for the level of processing is interesting & compelling.
If you didnt know, UPF is bad, really bad & realistically only the government can do much about it.
Worth a read if you’ve more than a passing interest in the science of food but it doesn’t offer any cullinary advise for the individual.
We’re not so bad on the UPF front, the missus cooks most of our food from scratch & Hello Fresh helps (if you ignore the little packets).
I’m thinking of buying a bread maker though, just trying to workout if I would stick with it.
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