Science

We already knew that the ultra-processing of foods (UPF) increases the incidence of cardiovascular disease and mortality. But that is apparently also true of the ultra-processing of plant-based foods:

We already knew that the ultra-processing of foods (UPF) increases the incidence of cardiovascular disease and mortality. But that is apparently also true of the ultra-processing of plant-based foods:

https://www.thelancet.com/journals/lanepe/article/PIIS2666-7762(24)00115-7/fulltext

Aviator, diver, Etherean, nexialist, PhD in aviation ∩ climate science | Host of /diving /ethfinance /eth-staker /geopolitics /science /singapore /thomas

For context, the four food groups in the Nova taxonomy are 1/ unprocessed foods, 2/ culinary ingredients, 3/ processed foods, and 4/ UPF, which are industrial formulations made by deconstructing whole foods into chemical constituents, altering them, and recombining them with additives into final products.

The takeaway is that it's (unsurprisingly) healthier to eat as close to the original food as possible, and avoid ultra-processing even over minimal processing of the food.

I fly airplanes and live /higher | /aviation