Processing form). So much so, that in reality today, there are very few times when we include “unprocessed” foods in our diet . This only happens anecdotally when we ingest products with two characteristics. First of all, they have to be wild or wild (because when we consume, for example, a tomato, it will come, with total certainty, from a transformed environment conducive to the production of this fruit, even if this is your grandfather's garden). And second, we must consume them raw (we already know that any form of cooking is a form of processing).
So a “zero processed” food could be wild berries. Why do we transform or process food? The objectives of food processing are very diverse. These are intended, in principle, to improve the availability, safety, accessibility or sensory characteristics of the product such as palatability, texture, flavor, and also extend its shelf life or improve its nutritional quality. Most e commerce photo editing service of the time, processing hits several of these goals at the same time. Therefore, it must be clear that, in principle, food processing does not imply negative nutritional characteristics. On the contrary, this processing is often associated with certain advantages (the main ones related to food safety and the availability of nutrients)
rather than disadvantages. What differentiates processed foods from ultra-processed ones? The big problem in answering this question is that for "processed food" there are multiple definitions (quite coincident) and all of them are explained from food science and technology; while the concept of "ultra-processed food" is quite modern (2009) and does not have as many definitions. In addition, the few definitions we have link the concept of "ultra-processing" to public health issues rather than to the technology applied to them (let's say that this is