Processed

48 ingredients tagged "Processed" — how they affect digestion, energy, sleep, and mood.

Almond Milk Almond milk is a plant-based beverage made from ground almonds and water, commonly fortified with calcium and vitamins. It is lower in calories and protein than dairy milk but contains comparable amounts of added calcium when fortified.
Artificial Flavor Artificial flavors are synthetic chemical compounds designed to mimic the taste of natural flavors. They are regulated food additives with no direct nutritional value and no established significant effects on digestion or metabolism at typical consumption levels.
Artificial Sweetener Artificial sweeteners are synthetic compounds that provide sweetness with minimal or no calories, used as sugar substitutes in thousands of food and beverage products worldwide. They do not raise blood glucose and are approved for human consumption by regulatory agencies including the FDA and EFSA. Note: stevia is a plant-derived non-nutritive sweetener often grouped with artificial sweeteners but is technically a separate category.
Artificial Sweeteners Calorie-free sugar substitutes — but not metabolically inert. Some affect gut microbiome composition, glucose tolerance, and trigger digestive symptoms in sensitive people.
Baking Powder Baking powder is a dry chemical leavening agent containing sodium bicarbonate, one or more acid salts (such as monocalcium phosphate, sodium aluminum sulfate, or cream of tartar), and a filler such as cornstarch. It reacts with liquid and heat to produce carbon dioxide gas, which causes baked goods to rise.
Bonito Flakes Bonito flakes are dried, fermented strips of skipjack tuna (Katsuwonus pelamis) commonly used in Japanese cuisine as a umami flavoring agent. They are a concentrated source of protein and contain bioactive compounds including histamine, which can accumulate during the fermentation and drying process.
Brown Sugar Brown sugar is sucrose (white sugar) combined with molasses, a byproduct of sugar refining. It is a refined carbohydrate that raises blood glucose similarly to white sugar and contains no significant micronutrients.
Canola Oil Industrially-produced oilseed with a favorable fatty acid profile on paper — but the high-heat processing and omega-6 dominance keep it in the seed-oil debate.
Citric Acid Citric acid is a weak organic acid naturally found in citrus fruits and widely used as a food preservative, flavoring agent, and pH regulator. It has minimal direct nutritional value but is rapidly metabolized and generally well-tolerated by most people.
Coconut Oil Coconut oil is a saturated fat extracted from coconut flesh. It is composed primarily of lauric acid and other saturated fatty acids, with a small fraction of true medium-chain triglycerides. It is a calorie-dense ingredient with a high smoke point, commonly used in cooking and food manufacturing.
Corn A grain that's also a common hidden ingredient in processed foods, an under-recognized allergen, and a FODMAP for some people.
Cornstarch Pure starch with no fiber or protein — a fast glucose source used as a thickener, and a hidden ultra-processed-food carrier.
Cream Cheese Cream cheese is a soft, fresh cheese made from milk and cream, stabilized with gums and emulsifiers. It is high in saturated fat and is not a significant source of probiotics, as live active cultures are not maintained in the finished product.
Date Syrup Date syrup is a concentrated sweetener made by cooking and processing dates, containing primarily sugars with minor micronutrients. It functions as a simple carbohydrate with a moderate to high glycemic impact.
Doubanjiang Doubanjiang is a fermented soybean and broad bean paste originating from China, used as a savory seasoning base in cooking. It is very high in sodium and contains compounds from fermentation, including umami-contributing glutamates and oligosaccharides, that may influence digestive function.
Dried Crayfish Dried crayfish are freshwater crustaceans preserved by drying, commonly used as a flavoring agent and protein source in Asian and African cuisines. They are nutrient-dense but high in sodium and contain compounds that may trigger histamine responses in sensitive individuals.
Evaporated Milk Evaporated milk is a shelf-stable dairy product made by removing approximately 60% of the water content from whole milk through heating under vacuum. It retains the protein, calcium, and lactose of fresh milk in a more concentrated form.
Fermented Black Beans Fermented black beans are cooked black soybeans that have undergone fermentation, commonly used in East Asian cuisines as a salty condiment or sauce base. They contain bioactive compounds from both fermentation and their legume origin, with documented considerations around sodium intake and potential effects on gut microbiota composition.
Fermented Soybean Paste Fermented soybean paste is a traditional condiment made from soybeans, salt, and koji mold, containing live microorganisms and bioactive compounds from the fermentation process. It is a nutrient-dense source of protein, sodium, and bioavailable minerals.
Fish Sauce Fish sauce is a fermented condiment made from salted anchovies and salt, used primarily in Southeast Asian cuisine. It is very high in sodium and contains bioactive compounds from fermentation, including free amino acids and umami-active glutamates.
Gelatin Gelatin is a flavorless, colorless protein derived from the partial hydrolysis of collagen found in animal bones, skin, and connective tissue. It is commonly used as a gelling, thickening, and stabilizing agent in food and supplements.
Gochujang Gochujang is a fermented Korean red chili paste made from chili peppers, glutinous rice, salt, and other ingredients. It is high in sodium and contains bioactive compounds from fermentation and capsaicin, with modest physiological impact at typical condiment serving sizes primarily driven by sodium content.
Hoisin Sauce Hoisin sauce is a thick, dark condiment made from fermented soybeans, salt, and sweet ingredients, commonly used in Asian cooking. It is high in sodium and added sugars with minimal micronutrient density.
Lecithin Lecithin is a phospholipid found naturally in foods and used as an emulsifier and processing aid. It plays a role in cell membrane structure and lipid transport.
MSG Monosodium glutamate — a flavor enhancer with a persistent reputation for causing "Chinese restaurant syndrome." Decades of controlled trials don't support the broad claim, but some people do report reproducible reactions.
Mayonnaise Mayonnaise is an emulsified condiment made from egg yolks, oil, and acid (vinegar or lemon juice). It is calorie-dense and high in omega-6 polyunsaturated fat, making portion awareness relevant for overall fat and energy intake.
Mirin Mirin is a sweet Japanese cooking ingredient made from fermented glutinous rice that adds glossiness, depth, and subtle sweetness to dishes. It is high in simple sugars and low in nutrients, with negligible protein or fiber.
Oat Milk Oat milk is a plant-based beverage made by blending oats with water and filtering out solids. It is naturally free of dairy lactose and commonly fortified with calcium and vitamin D to approximate dairy milk's nutritional profile.
Oyster Sauce Oyster sauce is a thick, savory condiment made from oyster extracts, salt, and starches, commonly used in Asian cuisine. It is high in sodium and contains negligible protein and small amounts of minerals, but is typically consumed in small quantities.
Palm Oil Palm oil is a saturated fat extracted from the fruit flesh of oil palm trees, widely used in food manufacturing. It is calorie-dense and high in saturated fat, with potential effects on blood lipid profiles.
Plum Sauce Plum sauce is a sweet and tangy condiment made from plums, sugar, and spices, commonly used in Asian cuisine. It contains natural sugars and plum polyphenols but is typically consumed in small portions as a flavoring rather than a nutritional staple.
Potato Starch Potato starch is a refined carbohydrate extracted from potatoes, consisting almost entirely of amylose and amylopectin glucose chains. When cooked (gelatinized), it is a high-glycemic refined starch with minimal fiber, protein, or micronutrients. In its raw, uncooked form it contains significant resistant starch and has a much lower glycemic impact.
Processed Seed Oils Highly refined oils (canola, soy, corn, sunflower, safflower) — high in omega-6 fatty acids and often found in ultra-processed foods. The "are they inflammatory" question is contested.
Rice Milk Rice milk is a plant-based beverage made from milled rice and water, commonly used as a dairy alternative. It is naturally low in protein and high in carbohydrates, and is typically fortified with calcium and vitamins to improve nutritional comparability to cow's milk.
Rice Paper Rice paper is a thin, translucent sheet made from rice flour and water, commonly used as a wrapper in Asian cuisine. It is primarily a refined carbohydrate with minimal nutritional density. Its effect on blood sugar depends on portion size and what it is eaten with; individuals managing diabetes should account for its carbohydrate content.
Sausage A category of processed meat — IARC Group 1 carcinogen for colorectal cancer. Beyond the cancer association, sausages are high in saturated fat, sodium, and (for many) nitrates and nitrites.
Seitan Seitan is a high-protein food made from wheat gluten, formed by rinsing wheat dough to remove starch. It contains nearly pure gluten and is unsuitable for people with celiac disease or non-celiac gluten sensitivity.
Shrimp Paste Shrimp paste is a fermented condiment made from small shrimp and salt, common in Southeast Asian cuisines. It is high in sodium and contains bioactive compounds from fermentation, but nutritional impact per typical serving is modest.
Sodium Benzoate Sodium benzoate is a widely used food preservative that inhibits bacterial and fungal growth in acidic foods. It is metabolized in the liver and excreted via urine with minimal systemic effects at typical dietary amounts.
Soy Sauce Soy sauce is a fermented condiment made from soybeans, wheat, salt, and koji mold, commonly used in Asian cuisines. It is high in sodium and contains compounds from fermentation including free amino acids and vasoactive amines such as histamine.
Sriracha Sriracha is a chili-based hot sauce made from red chili peppers, garlic, vinegar, sugar, and salt. Its main active compound is capsaicin, which triggers heat perception via TRPV1 receptors and has modest effects on metabolism and digestion.
Sweet Chili Sauce Sweet chili sauce is a Southeast Asian condiment made from chili peppers, sugar, garlic, and vinegar. It is high in added sugar and contains moderate sodium for a condiment, with minimal nutritional density per serving.
Teriyaki Sauce Teriyaki sauce is a Japanese condiment made from soy sauce, mirin, sake, and sugar, commonly used to glaze meat and vegetables. It is high in sodium and added sugars, which are relevant to blood pressure and glycemic management.
Tomato Sauce Tomato sauce is a cooked preparation of tomatoes, often with added salt, oils, and seasonings, commonly used as a base for pasta dishes and other foods. It contains lycopene and some vitamin C, though levels vary by processing and added ingredients.
Vegetable Oil Vegetable oil is a lipid extracted from seeds or fruits of plants, composed primarily of triglycerides and used widely in cooking and food manufacturing. It is a calorie-dense macronutrient with varying fatty acid profiles depending on source.
Worcestershire Sauce Worcestershire sauce is a fermented condiment made from vinegar, molasses, anchovies, tamarind, and spices, used as a flavoring agent in cooking and at the table. It is a source of sodium and contains small amounts of umami-producing compounds but is nutritionally unremarkable in typical serving sizes.
Xanthan Gum Xanthan gum is a soluble fiber polysaccharide produced by bacterial fermentation, used as a thickening and stabilizing agent in foods. It has minimal direct nutritional impact but can affect stool bulk and glycemic response when consumed in larger quantities.
Yeast Yeast is a single-celled fungus used as a leavening agent in baking and fermentation. It converts carbohydrates into carbon dioxide and alcohol, affecting dough structure and flavor development.

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