How Processed Is The Food You Buy, Really?

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Ultraprocessed foods are a) ubiquitous in industrialized nations b) generally not fabulous for the health. See for example:

Abstaining from ultraprocessed food can also be difficult psychologically, because they are generally engineered specifically to trigger certain physiological responses, often with their combination of sweet and/or salty flavors with simple carbohydrates that will zip straight into one’s veins and feel immediately rewarding, even if there is a health price to pay later.

And worse, being habituated to ultraprocessed food can make unprocessed or minimally-processed food seem less appealing:

What causes food cravings? And what can we do about them?

Fortunately, we can reverse this, and once we get habituated to unprocessed or minimally-processed food, the ultraprocessed will start to seem like not-food to us. You will wonder: how did I ever eat that crap?

Now, one other thing to bear in mind:

There is a scale of “badness”

You might recall this article:

Not all ultra-processed foods are bad for your health, whatever you might have heard

For example, Reese’s confectionary and Huel nutrition powder are both ultra-processed, but one is definitely better than the other.

See also: Are plant-based burgers really bad for your heart? Here’s what’s behind the scary headlines

Some comparisons are obvious; others, not so much. So, how to tell the difference?

The “True Food” Scale

A large study analyzed ingredient lists, nutrition facts, and prices of over 50,000 food items from Target, Whole Foods, and Walmart. Using a rigorous statistical method, they assigned processing scores and compiled data into a giant database, with results published publicly.

You can find the study here:

Prevalence of processed foods in major US grocery stores

That in and of itself doesn’t tell a lot that’s useful to the consumer, because the paper itself does not have all of the data from all 50,000 food items, just the aggregate results, trends, implications for public health, and suggestions for public health policy.

However, what does tell a lot, is the public face of the database itself, which you can browse for free, and look up your regular shopping items, if you are wondering “are these textured soy pieces basically a step away from soy beans, or a frankenfood that will murder me in my sleep?”

How it works: it examines each food, its listed ingredients, and what is known about the processedness of such ingredients. It also draws a distinction between ingredients and additives, rendering the entire process of the production of the food into an “ingredient tree”, showing what was added to what along the way. Minimally-processed foods will have barely an ingredient sapling, while ultraprocessed foods will have an ingredient tree whose branches can barely be counted, they are so numerous. It’s not just about the number of ingredients though; it’s about the processes that each underwent.

How it represents this data: you can look at the food in the database, and it’ll tell you the ingredients and nutritional facts (which you probably knew already; it’s written on the packaging), and then show you how processed it is, and then ranking that against all other foods in the database of the same kind.

So for example, if you are looking at a pizza (have you ever noticed how some are marketed with bright flashy colors, and others in natural tones to suggest minimal processing? This is marketing, not reliable information! Sometimes the product that looks healthier, isn’t!), then it’ll give it a score reflecting how it ranks compared to all other pizze in the database. This number is out of a hundred, and it reflects the percentile into which it falls.

So for example, if the score your pizza gets is 47, then that means that if you looked at it next to 99 others, on average your pizza would would rank better than 46 of them and worse than 53 of them.

In other words, the lower the score, the less processed it is on the whole.

Here’s a side-by-side example of two cakes, one of which got a score of 3, and the other got a score of 61:

Mini No Sugar Added Cheesecake vs EDWARDS Desserts Original Whipped Cheesecake

And here is the main menu of the database, in which you can use the search function to look up the food you want to check, or else browse by category:

The TrueFood Database: Search or Browse (it’s free!)

Enjoy!

Want to know more?

You might like this book that we reviewed a little while back:

Ultra-Processed People: The Science Behind Food That Isn’t Food – by Dr. Chris van Tulleken

Enjoy!

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  • Fixing Fascia

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    Fascia: Why (And How) You Should Take Care Of Yours

    Fascia is the web-like layer of connective tissue that divides your muscles and organs from each other. It simultaneously holds some stuff in place, and allows other parts to glide over each other with minimal friction.

    At least, that’s what it’s supposed to do.

    Like any body part, it can go wrong. More on this later. But first…

    A quick note on terms

    It may seem like sometimes people say “myofascial” because it sounds fancier, but it does actually have a specific meaning too:

    • Fascia” is what we just described above
    • Myofascial” means “of or relating to muscles and fascia

    For example, “myofascial release” means “stopping the fascia from sticking to the muscle where it shouldn’t” and “myofascial pain” means “pain that has to do with the muscles and fascia”. See also:

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    For millennia, it was mostly disregarded as a “neither this nor that” tissue that just happens to be in the body. We didn’t pay attention to it, just like we mostly don’t pay attention to the air around us.

    But, much like the air around us, we sure pay attention when something goes wrong with it!

    However, even in more recent years, we’ve been held back until quite new developments like musculoskeletal ultrasound that could show us problems with the fascia.

    What can go wrong

    It’s supposed to be strong, thin, supple, and slippery. It holds on in the necessary places like a spiderweb, but for the most part, it is evolved for minimum friction.

    Some things can cause it to thicken and become sticky in the wrong places. Things such as:

    • Physical trauma, e.g. an injury or surgery—but we repeat ourselves, because a surgery is an injury! It’s a (usually) necessary injury, but an injury nonetheless.
    • Compensation for pain. If a body part hurts for some reason, and your posture changes to accommodate that, doing so can mess up your fascia, and cause you different problems somewhere else entirely.
      • This is not witchcraft; think of how, when using a corded vacuum cleaner, sometimes the cord can get snagged on something in the next room and we nearly break something because we expected it to just come with us and it didn’t? It’s like that.
    • Repetitive movements (repetitive strain injury is partly a myofascial issue)
    • Not enough movement: when it comes to range of motion, it’s “use it or lose it”.
      • The human body tries its best to be as efficient as possible for us! So eventually it will go “Hey, I notice you never move more than 30º in this direction, so I’m going to stop making fascia that allows you to go past that point, and I’ll just dump the materials here instead”

    “I’ll just dump the materials here instead” is also part of the problem—it creates what we colloquially call “knots”, which are not so much part of the muscle as the fascia that covers it. That’s an actual physical sticky lumpy bit.

    What to do about it

    Firstly, avoid the above things! But, if for whatever reason something has gone wrong and you now have sticky lumpy fascia that doesn’t let you move the way you’d like (if you have any mobility/flexibility issues that aren’t for another known reason, then this is usually it), there are things can be done:

    • Heat—is definitely not a cure-all, but it’s a good first step before doing the other things. A heating pad or a warm bath are great.
    • Massage—ideally, by someone else who knows what they are doing. Self-massage is possible, as is teaching oneself (there are plenty of video tutorials available), but skilled professional therapeutic myofascial release massage is the gold standard.
      • Foam rollers are a great no-skill way to get going with self-massage, whether because that’s what’s available to you, or because you just want something you can do between sessions. Here’s an example of the kind we mean.
    • Acupuncture—triggering localized muscular relaxation, an important part of myofascial release, is something acupuncture is good at.
      • See also: Pinpointing The Usefulness Of Acupuncture ← noteworthily, the strongest criticism of acupuncture for pain relief is that it performs only slightly better than sham acupuncture, but taken in practical terms, all that really means is “sticking little needles in does work, even if not necessarily by the mechanism acupuncturists believe”
    • Calisthenics—Pilates, yoga, and other forms of body movement training can help gradually get one’s fascia to where and how it’s supposed to be.
    • This is that “use it or lose it” bodily efficiency we talked about!

    Remember, the body is always rebuilding itself. It never stops, until you die. So on any given day, you get to choose whether it rebuilds itself a little bit worse or a little bit better.

    Take care!

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  • Bamboo Shoots vs Green Beans – Which is Healthier?

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    Our Verdict

    When comparing bamboo shoots to green beans, we picked the beans.

    Why?

    It was close!

    In terms of macros, bamboo has slightly more protein and green beans have slightly more fiber, which not only balances but also there’s not much between them in either case, so all things considered, we’re calling this first round a tie.

    In the category of vitamins, bamboo has more of vitamins B1, B3, B5, B6, and E, while green beans have more of vitamins A, B2, B7, B9, C, and K, winning marginally in this second round.

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    Enjoy!

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  • Anti-Aging Risotto With Mushrooms, White Beans, & Kale

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

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    You will need

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    • 1 cup thinly sliced shiitake mushroom caps
    • 1 cup millet, as yet uncooked
    • 1 can white beans, drained and rinsed (or 1 cup white beans, cooked, drained, and rinsed)
    • ½ cup finely chopped red onion
    • ½ bulb garlic, finely chopped
    • ¼ cup nutritional yeast
    • 1 tbsp balsamic vinegar
    • 2 tsp ground black pepper
    • 1 tsp white miso paste
    • ½ tsp MSG or 1 tsp low-sodium salt
    • Extra virgin olive oil

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    (we suggest you read everything at least once before doing anything)

    1) Heat a little oil in a sauté or other pan suitable for both frying and volume-cooking. Fry the onion for about 5 minutes until soft, and then add the garlic, and cook for a further 1 minute, and then turn the heat down low.

    2) Add about ¼ cup of the vegetable stock, and stir in the miso paste and MSG/salt.

    3) Add the millet, followed by the rest of the vegetable stock. Cover and allow to simmer for 30 minutes, until all the liquid is absorbed and the millet is tender.

    4) Meanwhile, heat a little oil to a medium heat in a skillet, and cook the mushrooms (both kinds), until lightly browned and softened, which should only take a few minutes. Add the vinegar and gently toss to coat the mushrooms, before setting side.

    5) Remove the millet from the heat when it is done, and gently stir in the mushrooms, nutritional yeast, white beans, and kale. Cover, and let stand for 10 minutes (this will be sufficient to steam the kale in situ).

    6) Uncover and fluff the risotto with a fork, sprinkling in the black pepper as you do so.

    7) Serve. For a bonus for your tastebuds and blood sugars, drizzle with aged balsamic vinegar.

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    Want to learn more?

    For those interested in some of the science of what we have going on today:

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  • Hot And Sour Shiitake Soup

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    This is a popular, easy, and delicious soup that nonetheless is not found in many western kitchens, despite being enjoyed in restaurants/take-out. Best of all, making it at home means that you know all the ingredients, can account for quality, and also can customize it per your preferences (i.e. how much heat/sourness you like).

    You will need

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    • 2 cups cherry tomatoes, quartered
    • 1 cup carrot, grated
    • 3 spring onions, chopped
    • 2 shallots, sliced lengthways
    • 2 serrano chilis (or similar), sliced thinly
    • 2 tbsp apple cider vinegar
    • 1 tbsp lemon juice
    • 1 tbsp fresh ginger, sliced into 1″ strips
    • 1 tsp black pepper, coarse ground
    • ½ bulb garlic, crushed
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    • Garnish: ¼ cup (or 4 tbsp) cilantro, chopped, or if you have the soap gene, then this time we recommend chopped basil as the subsitution

    Method

    (we suggest you read everything at least once before doing anything)

    1) Put the ginger in a big pot with the stock; cover and simmer for about 20 minutes (otherwise the ginger flavor will remain mostly concentrated in the ginger strips).

    2) Bring it to a boil and add the bok choy, mushrooms, shallots, chili peppers, and the carrot; simmer for another 5 minutes

    3) Add the remaining ingredients except for the garnish, and simmer for another 5 minutes

    4) Serve, adding the garnish

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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  • How Not to Age – by Dr. Michael Greger

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

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    Unlike many popular physician authors, Dr. Greger doesn’t rehash a lot of old material, and instead favours prioritizing new material in each work. Where appropriate, he’ll send the reader to other books for more specific information (e.g: you want to know how to avoid premature death? Go read How Not To Die. You want to know how to lose weight? How Not To Diet. Etc).

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    Click here to check out How Not To Age, and look after yourself with the best modern science!

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  • Gooseberries vs Limes – Which is Healthier?

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Our Verdict

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    Why?

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