Understanding Processed Foods: Debunking Myths and Clarifying Definitions
The terms 'processed' and 'ultra-processed' are often misused and misconstrued, leading to unnecessary food snobbery and health zealotry. To shed light on the true meanings of these terms, we need to understand that the mere act of processing food is not inherently negative. In fact, proper processing can make food more accessible, nutritious, and safer for consumption.
The Myths Surrounding Processed Foods
Food snobs and health zealots often suggest that anything that takes less than three hours to prepare and is not plant-based is not worth eating. This narrow perspective stems from misguided beliefs about the value of 'natural' foods, conflating complexity with quality. Critics like Doctor Oz and Joseph Mercola and their followers perpetuate these myths, leading to an unnecessary fear of processed foods.
It's important to recognize that all food undergoes some form of processing. For instance, raw potatoes are not ideal for immediate consumption because they can contain harmful substances like solanine if not handled correctly. Even ingredients as basic as wheat need to be processed to create flour, and this processing is necessary for making bread and other products safe for consumption. The misconception is that anything processed is automatically unhealthy or artificial, when in reality, processing can also serve to enhance nutrition and safety.
Western Food Wastage and the Need for Efficient Processing
The Western world wastes a staggering one-third of its food resources by rejecting anything but prime cuts and discarding the rest based on misleading date stamps. This inefficient disposal not only contributes to environmental waste but also deprives consumers of perfectly good food. To address this issue, we need more innovation in food processing to ensure that safe, nutritious, and stable food reaches consumers and prevents it from ending up in landfills.
Examples of Processed vs. Ultra-Processed Foods
To illustrate the difference between processed and ultra-processed foods, let's examine two vegan protein sources derived from soybeans: textured vegetable protein (TVP) and soy curls.
Textured Vegetable Protein (TVP): This is a product commonly used as a meat substitute. It is made through chemical processing, primarily by defatting soybeans with an organic solvent, such as hexane. The process involves separating soy fat from soy protein, and although trace amounts of the solvent remain, the final product is a dried particle that rehydrates into a ground meat substitute. This type of processing allows for versatility in food preparation but includes potential concerns due to chemical residues.
Soy Curls: In contrast, soy curls are a more physically processed product. They are dehydrated strips of soy protein made from whole, non-GMO soybeans. The beans undergo a slow cooking process before being processed into strands by a machine. Then, they are dried at a low temperature and packaged. This method retains more of the natural properties of the soybeans, making it a more straightforward processing method.
Conclusion: Both TVP and soy curls are processed, but the difference lies in the extent and method of processing. Cooking your own food, for instance, is a form of processing that enhances safety and convenience. Understanding the nuances of food processing can help us differentiate between healthy processed foods and those that may be overly refined or contain unnecessary additives.
By addressing the myths surrounding processed foods and embracing efficient food processing, we can enhance food safety, nutrition, and sustainability. Proper processing not only makes food more accessible but also prevents waste and ensures that consumers have safe and nutritious options available.