▲ 591 ▼ But I don't like the burning! (piefed.cdn.blahaj.zone) submitted 11 months ago by LadyButterfly@piefed.blahaj.zone to c/casualuk@feddit.uk 218 comments fedilink hide all child comments
[–] Leax@lemmy.dbzer0.com 20 points 11 months ago (2 children) What's upf? permalink fedilink source parent hideshow 4 child comments replies: [–] tetris11@feddit.uk 47 points 11 months ago (1 child) Nothing f, what's up wit you? permalink fedilink source parent hideshow 2 child comments replies: [–] prole@lemmy.blahaj.zone 13 points 11 months ago GOT EM permalink fedilink source parent [–] blackn1ght@feddit.uk 16 points 11 months ago (2 children) Ultra Processed Foods. I should have written that in the first place rather than use the acronym, apologies! The definition is a bit flakey but they're essentially foods that contain emulsifiers, stabilisers, modified starches and so on. Things that you wouldn't find in a domestic kitchen. But also foods that have undergone so much processing that they're barely food. There's growing evidence that they're driving obesity and driving a wide range of health problems and even mental health. It's eye opening how much of our food is UPF and quite difficult and expensive to get away from. permalink fedilink source parent hideshow 4 child comments replies: [–] faythofdragons@slrpnk.net 2 points 11 months ago (1 child) The definition is a bit flakey but they’re essentially foods that contain emulsifiers, stabilisers, modified starches and so on. But that stuff can be found in domestic kitchens? Egg yolk is an emulsifier, gelatin is a stabilizer, malt is a modified starch, and I can get all of them at normal grocery stores? Are eggs UPF now? permalink fedilink source parent hideshow 2 child comments replies: [–] blackn1ght@feddit.uk 5 points 11 months ago Eggs obviously aren't UPF, no. Eggs are in group 1 of the NOVA classification system. Using things like eggs and cornflower are fine, it's the industrial emulsifiers that are the problem. Here's a pretty good summary: There is nothing wrong with emulsifiers per se – think egg yolk, cornflour and other unprocessed / minimally-processed ingredients that are used in cooking. It’s the category of industrially created or modified emulsifiers over which questions hang. Examples commonly used in IDP include sodium stearoyl lactylate (E481); mono- and diglycerides of fatty acids (E471); and (deep breath) diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, aka DATEM (E472e). https://www.sustainweb.org/blogs/oct23-real-bread-is-not-ultra-processed-food-upf/ permalink fedilink source parent [–] Leax@lemmy.dbzer0.com 1 point 11 months ago Ahh got you! Thanks permalink fedilink source parent
[–] tetris11@feddit.uk 47 points 11 months ago (1 child) Nothing f, what's up wit you? permalink fedilink source parent hideshow 2 child comments replies: [–] prole@lemmy.blahaj.zone 13 points 11 months ago GOT EM permalink fedilink source parent
[–] blackn1ght@feddit.uk 16 points 11 months ago (2 children) Ultra Processed Foods. I should have written that in the first place rather than use the acronym, apologies! The definition is a bit flakey but they're essentially foods that contain emulsifiers, stabilisers, modified starches and so on. Things that you wouldn't find in a domestic kitchen. But also foods that have undergone so much processing that they're barely food. There's growing evidence that they're driving obesity and driving a wide range of health problems and even mental health. It's eye opening how much of our food is UPF and quite difficult and expensive to get away from. permalink fedilink source parent hideshow 4 child comments replies: [–] faythofdragons@slrpnk.net 2 points 11 months ago (1 child) The definition is a bit flakey but they’re essentially foods that contain emulsifiers, stabilisers, modified starches and so on. But that stuff can be found in domestic kitchens? Egg yolk is an emulsifier, gelatin is a stabilizer, malt is a modified starch, and I can get all of them at normal grocery stores? Are eggs UPF now? permalink fedilink source parent hideshow 2 child comments replies: [–] blackn1ght@feddit.uk 5 points 11 months ago Eggs obviously aren't UPF, no. Eggs are in group 1 of the NOVA classification system. Using things like eggs and cornflower are fine, it's the industrial emulsifiers that are the problem. Here's a pretty good summary: There is nothing wrong with emulsifiers per se – think egg yolk, cornflour and other unprocessed / minimally-processed ingredients that are used in cooking. It’s the category of industrially created or modified emulsifiers over which questions hang. Examples commonly used in IDP include sodium stearoyl lactylate (E481); mono- and diglycerides of fatty acids (E471); and (deep breath) diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, aka DATEM (E472e). https://www.sustainweb.org/blogs/oct23-real-bread-is-not-ultra-processed-food-upf/ permalink fedilink source parent [–] Leax@lemmy.dbzer0.com 1 point 11 months ago Ahh got you! Thanks permalink fedilink source parent
[–] faythofdragons@slrpnk.net 2 points 11 months ago (1 child) The definition is a bit flakey but they’re essentially foods that contain emulsifiers, stabilisers, modified starches and so on. But that stuff can be found in domestic kitchens? Egg yolk is an emulsifier, gelatin is a stabilizer, malt is a modified starch, and I can get all of them at normal grocery stores? Are eggs UPF now? permalink fedilink source parent hideshow 2 child comments replies: [–] blackn1ght@feddit.uk 5 points 11 months ago Eggs obviously aren't UPF, no. Eggs are in group 1 of the NOVA classification system. Using things like eggs and cornflower are fine, it's the industrial emulsifiers that are the problem. Here's a pretty good summary: There is nothing wrong with emulsifiers per se – think egg yolk, cornflour and other unprocessed / minimally-processed ingredients that are used in cooking. It’s the category of industrially created or modified emulsifiers over which questions hang. Examples commonly used in IDP include sodium stearoyl lactylate (E481); mono- and diglycerides of fatty acids (E471); and (deep breath) diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, aka DATEM (E472e). https://www.sustainweb.org/blogs/oct23-real-bread-is-not-ultra-processed-food-upf/ permalink fedilink source parent
[–] blackn1ght@feddit.uk 5 points 11 months ago Eggs obviously aren't UPF, no. Eggs are in group 1 of the NOVA classification system. Using things like eggs and cornflower are fine, it's the industrial emulsifiers that are the problem. Here's a pretty good summary: There is nothing wrong with emulsifiers per se – think egg yolk, cornflour and other unprocessed / minimally-processed ingredients that are used in cooking. It’s the category of industrially created or modified emulsifiers over which questions hang. Examples commonly used in IDP include sodium stearoyl lactylate (E481); mono- and diglycerides of fatty acids (E471); and (deep breath) diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, aka DATEM (E472e). https://www.sustainweb.org/blogs/oct23-real-bread-is-not-ultra-processed-food-upf/ permalink fedilink source parent
