[harrisi]

Earlier in the definition it uses the more conservative phrase "no or rare culinary use," which I think is more accurate. The point is just to attempt to categorize foods by processing levels in a way the public can understand.

I am curious what items in the list differ for you. When's the last time you grabbed your isolated fructose and maltodextrin to season your steak?

The way I think of it is if I were to cook a chicken breast or bake a loaf of bread and then write down the ingredients, they'd be chicken, oil, salt, pepper; or flour, water, yeast, salt. Now go look at the ingredients of a chicken breast (raw, marinated, or cooked) and a loaf of bread in the grocery store and note the differences between the ingredient list. If the ingredient list for an item from the store includes things a household wouldn't have at home, like fructose or maltodextrin, that item would be considered ultra processed.

I'll note that I don't eat as healthy as I should, people should do what they want, and it's possible to still be unhealthy while avoiding ultra processed foods.