General Discussion
In reply to the discussion: Finally You Can See How Much Added Sugar Is Hidden in Your Food [View all]Old Crow
(2,266 posts)The relevant term used by nutritionists is highly-processed, not simply processed. The basic idea is that when it comes to food, the less processing the better since highly-processed foods are typically higher in sodium, sugars, and fats and lower in nutrients and fiber, than foods that are closer to their natural states.
It's a rule-of-thumb, no more, but it's an important rule-of-thumb.
Examples:
Baked potato. Minimally processed: high in nutrition, relatively low in fat and sodium (provided the consumer doesn't load it up with butter, sour cream, and salt).
Homemade french fries. Significantly processed: lower in nutrition, higher in fat and sodium.
Store-bought BBQ-flavored potato chips. Highly-processed: low in nutrition, high in fat, sodium, added sugars, and preservatives.
I can't say I've heard of any proposals to indicate the degree of processing into the NFPs (Nutritional Fact Panels) nor do I think it would be good to try. That said, I think everyone should keep in mind that the fewer highly-processed food items in their grocery carts, the better.