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While that's true, who is shaping the diet we have now? No one did research on all the junk that's in it now, which has slipped in through regulatory loopholes that just assume all this is safe.
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Not all of the market research has to do with what the ADA and dieticians tell us to eat (through the news releases to the media). The UPFs are definitely being driven by the constant desire to increase sales.
The eventual development of junk food is definitely linked very closely to the shift from a hunter gatherer world to the beginnings of agriculture.
It seems that even ancient Egyptians were sifting flour - which removed the bran and germ, thereby removing most of the nutrients, but removing all those chunks from the whole grain flour created a flour which was easier to work with, wasn't as attractive to rodents, and and didn't go bad as quickly (oils in the germ become rancid very quickly after the wheat is ground - want it to last longer? Remove the germ by sifting it out).
I'd consider it to be the first UPF - or at least the first step towards the UPFs we see today.
It didn't really have that much chance to snowball into the craziness we call "food" today until society developed ways to remove the last remnants of nutrients in the already sifted flour that might cause it to go bad, developed ways to refine sugar from sugar cane (and vegetables such as beets and corn), and refine oils from seeds (which supposedly keep for ages, but to me they always smell rancid).
The UPFs developed over the last 100 years or so, and especially over the last 50 years or less - those are being inspired by the UPF factory marketing depts (corporate greed): "What else can we make that people will love so much that they want to keep eating it?" By the time that product is showing signs that the public might be getting tired of it, they've come up with a dozen other UPF products that are taking it's place.
What they're often doing now is trying to combine the UPF profit margin with "health" glow of medical research requirements.
Unsaturated fats? Look at that - we already have the cheap unsat fats because butter goes bad too easily in products when we produce enough to have a 6 month supply in our warehouse.
Plant based protein? We're all about that, since most of the UPFs any given factory produces already has some plant based protein in it, since all plants contain bits of protein. Add a bit of soy beans or chick peas to the product (along with enough extra sugar and salt to hide the taste) and put a big label on the front letting the customer know we're behind the whole plant based protein trend, and we'll have another winner!
Reduced salt? We can do that - we can reduce it by a small percentage, add some more sugars to make up for the lack of salt. Print up some "reduced salt" labels for them, ok?
Too much sugar? Easy enough to do - switch part of the sugar to some artificial sweetener (aspartame is cheap) or sugar alcohols (hey they're not
technically "sugar" even if they're digested like sugar and can still raise blood sugar). Plaster that "reduced sugar" label on the package, and we're good.
There will be no demise of UPFs - they'll just figure out ways to make them more acceptable to the customer who is looking for specific health features.
Which reminds me of this article I saw a couple days ago:
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A nutritionist who cut down on ultra-processed foods shares his 5 go-to grocery-store snacks
When hunger strikes, grabbing a 3 p.m. chocolate-chip cookie or after-work bag of chips can tempt even the most disciplined and dedicated healthy eaters.
That's probably because snack foods like these tend to be ultra-processed, meaning they've been designed to be convenient and hyperpalatable, where food is made particularly enticing with the perfect combo of fat, sugar, and salt.
"These foods are marketed to us, and they are quite irresistible," the UK-based nutritionist Rob Hobson told Business Insider. "You want to keep eating more of them." But there are minimally processed, healthier snacks at the store if you know what to look for, he said.
Hobson decided to cut down on UPFs partly because they are linked to health concerns such as cardiovascular disease, type 2 diabetes, and certain types of cancer. They are also associated with overeating and weight gain and tend to contain lots of salt, sugar, and saturated fats. Experts don't fully understand why processed foods are bad for our health, but the evidence suggesting that they are continues to grow.
Hobson defines UPFs as items containing five or more ingredients — many of which you wouldn't find in a regular kitchen — that often have a long shelf life and come in highly attention-grabbing packaging.
He shared with BI the minimally processed snacks that he says he picks up from the store when he's hungry and in a rush.
Fruit and nut bars
Protein bars tend to be ultra-processed, though they can certainly have their place in a balanced diet when eaten in moderation, the dietitian Taylor Grasso previously told BI.
But Hobson called snack bars made with just dried fruit and nuts a good minimally processed option. Nuts are a good source of plant-based protein and contain heart-healthy fats.
He's a fan of the British brand Nakd's bars, which can be bought online in the US.
Hummus and crudités
Another healthy snack option is hummus paired with some chopped vegetables, such as carrot sticks.
Hummus contains chickpeas, a source of fiber and protein, and olive oil, which contains healthy fats.
Hobson recommended always looking at the nutritional label because some products contain fewer additives than others.
Nut butter and rice cakes
Hobson suggested grabbing a jar or squeezy packet of nut butter, such as peanut, almond, or cashew, with as few ingredients as possible and spreading it on a rice cake.
"That's a nice protein snack," he said.
Plain popcorn
You may be used to enjoying popcorn doused in salt and butter at the movie theater, but Hobson said it's a very healthy snack when eaten plain.
Popcorn is high in fiber and considered a whole grain, which is linked to a reduced risk of diabetes and cardiovascular disease.
Fresh fruit
Though it may sound obvious, fresh fruit, such as berries, oranges, and apples, is easy to pick up and eat on the go. You can't find a less processed snack than that.
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These are mostly examples of manufacturers taking advantage of health trends while still not necessarily producing products that are low in sugar, free of seed oils, added salts, etc - and all of them are primarily carb based.