Thanks! I had no idea, and I do try to follow basic nutrition news (even if my execution of the advice is VERY far from perfect).

I'm still addicted to pizza, but at least it's not the ready-to-eat variety!

That's useful to know. I think of ultra processing as things like Pringles (do you know about Pringles or is that American insanity exclusively?), where they do weird things to potatoes and extrude identical potato-chip-like bits. But I suppose it doesn't have to be so extreme.

True. Would like to think we learned some lessons in the failures with tobacco though!

That last step is where I get stuck. Aren't the ready-to-eat starting with flour & veg? The only difference between the pizza I make and the frozen stuff is the preservatives (and the buckets of salt), isn't it? So why not just say preservatives?

If it's just that freezer pizza has preservatives, then why not focus there instead of on processing, some of which is fine and some isn't? Just saying, it feels complicated, and complicated means less buy-in by the general public.

I wish there were better tools for people to identify ultra-processed foods. I mean, some are obvious, but I have trouble seeing why home-made pizza is regular-processed, while freezer pizza is ultra-processed, and I'm not sure where restaurant pizza falls. (OK, I'm a bit of a pizza addict.)

Me too! I saw the announcement trailer, and was thinking, "They can't possibly mean to claim white as the color of the year, and that blue sky [no offense to where we're currently hanging out] is insipid, so what on earth are they trying to convey?"

Sorry, Maria Stephen. Same principle.

I love the way so many of these spammers have a name that's two first names (like Maria Steven here, or Peter Anthony, a recent one I received). Like they don't understand name order, so they choose names that work either way.

Exactly! When I do use white, I try to use a white-on-white or shirting/ditsy print or a mottle or something along those lines. Hides blood spots when I suffer for my art!