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How should using processes not used at home make something harmful? If we make the same processes commonly available to use at home, will these foods become less harmful? I know there is science around it, but the very concept looks very unscientific, it's almost like talking about "unnatural food"
The idea is that you could ban any set of "unhealthy" inputs and give the big food companies some time and they'll come out with something just as unhealthy that complies with your rules. The underlying issue is some mix of what industrial processes make possible combined with food scientist working with taste test panels to hyper optimize food. When you spend all this time and effort trying to create a snack where p…
That's not an answer at all. You need to explain why an industrial mixer would create less healthy food than a kitchen mixer. The scale shouldn't matter.