On the processed food side, Amy Webb, a quantitative futurist and founder of the Future Today Institute in New York, cautions against using labels, including food classification systems such as Nova, was developed by the School of Public Health of the University of Säo Paulo in Brazil where it is currently used. The system classifies foods into four groups according to their degree of industrial processing, from unprocessed / minimally processed to ultra-processed.
"Words matter," says Ms. Webb." We are reasonably overloaded. Our brain craves order, so we default to labels. Labels confirm our cherished beliefs, even if they are false.
This "fake" is illustrated by an example of a commercially produced sprouted grain, whole grain bread. Products belonging to the Nova system are labeled as super processors. However, it provides more nutritional benefits than a minimally processed baked good.
Ms. Webb's argument for eating "more" processed foods focuses on how food technology can make our global food supply healthier and more sustainable. Food processing is the best way to feed a growing population while reducing food waste. The "more" to Mrs. Webb is not about more junk food, but about more choices that are better for you to deliver the desired benefits, for the consumer and the planet.
Michael Ghana, emeritus professor of food and health at University College Dublin, a proponent of more processed foods, says "you can't make plant-based food without additives. Processing and transformation aids". Opponents of consuming "more"processed foods have suggested that these foods are linked to obesity and related health problems.
Kevin Hall, PhD, principal investigator at the National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health (NIH), Bethesda, Md., presented research on why he suggests that we should consume less processed foods. The NIH conducted an experiment with 20 men and women who were on a diet of ultra-processed foods for two weeks and then followed the diet with no ultra-processed foods for two weeks. The nutrients of interest were the same in both diets.
Mr. Hall found that when the group followed the ultra-processed diet, they had an average of 500 more calories per day than when they followed the diet without the ultra-processed foods. As a result, they gain weight and accumulate body fat.
Future research will look at the mechanism by which consumers eat more ultra-processed foods. He also says that not all ultra-processed foods are created equal and that "we need ultra-processed foods, but we don't need to eat more." Marion Nestle, professor of nutrition, food research and public health emeritus at New York University, wants to see all ultra-processed foods disappear, but admits that will never happen now.
Mr. Hall understands that processing enables the development of nutritionally beneficial food products. However, at the same time, there can be dire consequences. He gives an example of how margarine introduced trans fatty acids to the market.
“At Antithesis, we are problem solvers, we care deeply about food and nutrition, and we don't mind being the antithesis of the norm,” says Yon. “"Our products are low in calories, starch and sugar, but high in fiber and protein. We use ingredients like chickpeas and other legumes, which are appreciated by nutritionists and sustainability experts. > >
The company sampled gluten-free chocolate chip cookies and pita chips, both of which had chickpeas as the main ingredient. There are also two more suitable toppings for you-strawberry dip and vanilla crumbs-made with resistant starch and a pea protein blend.
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