How exactly is spaghetti bolognese less processed than lasagna (aside from the lack of cheese)? The pasta is the same, and the sauce is just as cooked, if not more so. I don’t get it.
I think it’s because the ultra processed version has more sodium and other stuff in it, whereas cooking at home allows you to control the type and amount of ingredients, like salt for example. Processed food can also use HFCS whereas at home you might use regular sugar or even a sugar substitute. So at the end of the day, you get similar dishes but their nutritional content is different.
When the first group ate breakfast bars and ready-made lasagne, for example, the second ate oats soaked in milk and natural yoghurt and homemade spaghetti bolognese.
Ultra-processed is usually taken to mean “using methods not readily available in home kitchens”, so the argument made here is that eating basically the same thing has different results whether it’s home made or factory made.
Mass produced bolognaise sauce isnt going to use quality 95% lean mince or drain off the fat. They add the tomatoes and emulsifiers so it all becomes a rich cohesive sauce. Then they salt and sugar it to get it perfectly inoffensive to most tastes.
How exactly is spaghetti bolognese less processed than lasagna (aside from the lack of cheese)? The pasta is the same, and the sauce is just as cooked, if not more so. I don’t get it.
I think it’s because the ultra processed version has more sodium and other stuff in it, whereas cooking at home allows you to control the type and amount of ingredients, like salt for example. Processed food can also use HFCS whereas at home you might use regular sugar or even a sugar substitute. So at the end of the day, you get similar dishes but their nutritional content is different.
The difference is preparation:
Ultra-processed is usually taken to mean “using methods not readily available in home kitchens”, so the argument made here is that eating basically the same thing has different results whether it’s home made or factory made.
Emulsifiers
Mass produced bolognaise sauce isnt going to use quality 95% lean mince or drain off the fat. They add the tomatoes and emulsifiers so it all becomes a rich cohesive sauce. Then they salt and sugar it to get it perfectly inoffensive to most tastes.
I’ll be honest, I’m not gonna do that making it from scratch, either. I can’t remember the last time I bought anything leaner than 80/20.