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Eating the vast majority of food found in supermarkets.
Aside from raw veggies and plain cuts of meat, about 80% of any food you can buy from any kind of store is classified as “highly processed”, and is therefore complicit in obesity, endocrine disruption, Type 2 diabetes, dementia, and a whole host of health issues that were rare in ancient times.
And yes, pretty much all “healthy” foods are also considered “highly processed”.
Allow me to buy the finest natural ingredients and highly process them myself, in a process know as "cooking"...
I understand that it is a simplification, but highly processed as a criterion always feels stupid to me. Fine French cuisine means literally highly processing the shit out of food, for example.
The big issue is companies cutting corners and making the lowest quality food they can trick their customers into buying. That usually includes things like truckloads of sugar and salt.
Your concept of the term does not meet the industry definition:
That alone means that French fine cuisine is massively different, and wholly inapplicable.
That is correct. My concept does not meet the industry definition, nor does it meet the common usage of this term. That I does not disagree with. My argument is simply, "it is a very stupid term".
And I can absolutely make them at home, with a bit of specialised ingredients you can buy online and maybe a food processor or programmable hot plate or something like that.
And the biggest argument against highly processed food is that has lots of cheap, effective, low-nutritional-value shit in it. But you can do that just fine with regular food.
Indeed. Many people are going to die from diabetes.
And cutting down starches and sugars is one of the best first steps anyone can make. Especially bread, at least in North America, because there are massive differences between flour here and elsewhere like in Europe.
And a crapton of foods - that you would normally never associate with starch - have an extremely impactful super-starch that goes under many different names, most frequently “modified food starch” (often listed as “modified starch”, “modified corn starch”, or “modified tapioca starch”). Another highly prevalent industrial starch derivative frequently added to highly processed foods as a texturizer and filler is “maltodextrin”.
It is almost impossible to avoid super-starches unless you go on a near-perfect whole-food keto-style diet of 80% fruits and vegetables and 20% meat. And that gets expensive, fast.
the nitrates/nitrites in cured meat. and also the "natural" celery salt and powders(which are natural sources of nitrates)
This flies in the face of many “blue zones” such as Italy, who consume massive amounts of cured meats in their diets. It’s usually for lunch every day of the week in smaller towns.
Granted, luncheon meats over here aren’t the healthiest. But IIRC they’re also not far off from European standards. Choosing European imports is likely a better bet, but IMO avoidance is overkill.