They acknowledge this in the article. The four levels of processing used in the University of São Paulo’s classification system are at least a start. Clearly we need to keep learning which aspects of these foods cause harm, and improving the classifications.
I’m also curious how much of the harm is caused by plastic contamination, either while the foods are being manufactured or picked up afterward from packaging.
They acknowledge this in the article. The four levels of processing used in the University of São Paulo’s classification system are at least a start. Clearly we need to keep learning which aspects of these foods cause harm, and improving the classifications.
I’m also curious how much of the harm is caused by plastic contamination, either while the foods are being manufactured or picked up afterward from packaging.