I wish these studies would obsess a bit less with “ultra-processed” (whatever that means) and instead focus on a small number of controllable factors. Here are the meals:<p><a href="https://pmc.ncbi.nlm.nih.gov/articles/instance/7946062/bin/NIHMS1528772-supplement-1.pdf" rel="nofollow">https://pmc.ncbi.nlm.nih.gov/articles/instance/7946062/bin/N...</a><p>Some contrasts: blueberry yoplait (lots of added sugar!) vs plain Greek yogurt (still seems pretty processed to me)<p>Honey Nut Cheerios vs plain nuts. Sure, the Honey Nut Cheerios are a lot more processed, but they’re also absurdly sweet. Maybe they should compare an unsweetened alternative?<p>Peaches canned in syrup vs fresh cut strawberries. Is this about the processing or the syrup?<p>The list goes on. There is certainly a trend here, but I’m wondering if it’s as simple as it being impossible to eat adequate nutrients in the “ultra-processed” meals without eating far too much sugar in the process.