Tag: Processed food myths

Recent studies have shown that canned vegetables and fruits can be just as nutritious, or sometimes more so, than fresh items that have been refrigerated for several days. This challenges the common assumption and makes us question: is shelf stable food as nutritious as its fresher counterparts, or have we been misled by outdated information?

The NOVA food classification system categorizes foods based on the degree of processing they undergo. Many people are surprised to learn that despite its simple reputation, Vegemite is considered an ultra-processed food by this system due to its formulation with industrial additives.

According to nutrition experts, low-fat milk is not significantly more processed than whole milk, despite the common assumption that removing fat requires extensive intervention. The core difference lies in a single mechanical step—centrifugal separation—used to adjust the fat content, a process that is also involved in producing whole milk.

According to multiple studies, kidney beans possess significant anti-inflammatory properties, a benefit that extends to canned varieties. Debunking common myths, this article explores whether canned kidney beans are inflammatory and explains their health advantages.

While potatoes are a rich source of nutrients like potassium and vitamin C, a recent study highlighted concerns over deep-fried variants, noting potential links to increased health risks when consumed frequently.

The US Department of Agriculture defines a processed food as one that has undergone any changes to its natural state, which can include washing, cutting, or freezing. Given this broad definition, is there any food that is not processed, and how can consumers tell the difference in a world dominated by packaged goods?

According to a 2024 study, many consumers now view frozen food as a time-saving meal solution, with a majority actively seeking options with better-for-you attributes. This shift challenges old perceptions, begging the question: are frozen meals still nutritious, or have they evolved into something healthier?