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Ultra-processed food increases risk of early death, international study finds
(www.theguardian.com)
this post was submitted on 28 Apr 2025
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The pictures also shows french fries and popcorn. In my house those are literally just potatoes and olive oil and popcorn and olive oil respectively, maybe some salt. Bad for me? Maybe, but ultra processed?
I think they might be referencing the pre-packaged-already-popped popcorn or the microwavable version.
I hope so. I admit, I didn't read the article.
I'm rather surprised you are able to pop corn with olive oil. Temp-wise you would hit the smoke point well before the oil was hot enough to pop the kernals, which would be smoky misery in the kitchen.
Nope works fine. But you can't use extra virgin olive oil. It has a lower smoke point. Also I've found you can do a small bowl or a regular bowl but a large one is best done in two shots.
I used to just use a brown paper bag. Put about a teaspoon of olive oil in the bottom and a little less than a 1/4 cup of popcorn in the bottom (it will start to bleed through, so I put it on a paper towel), put a couple staples in the top (no they won't spark) and nuke for maybe a couple of minutes.
This did not produce enough popcorn for my addiction, so I started using as plastic microwave popcorn bowl someone gave me. It was more or less the same recipe but I was able to up the quantity a little bit. I didn't like cooking in plastic though, so now I use a Pyrex bowl with a square plate over the top. The square plate is too keep the popcorn in but still have a little space for the steam to escape. I like not having plastic in the equation anymore but there are some drawbacks.
It takes about 5.5 minutes now(1st world problem).
The bowl gets really hot so you MUST use oven mitts to handle it.
The salt, which I put in before popping, seems to stay more in the bowl than on the popcorn.
I'm constantly worried that at some point the bowl is just going to explode.
YOU’RE USING A MICROWAVE?!?!?!
Not true, I use EVOO and it doesnt smoke. Oil goes in with a couple of kernels on the heat, when they pop remove and add the rest of the kernels. Remove when popping stops.
Maybe its a case of lower heat, more time?
I use grapeseed oil in my dutch oven to make popcorn. I assumed olive oil wouldn't work, maybe I'll try a batch with olive oil. I'll let y'all know later if I smoke my kitchen out or not lol
Isn't the reason it pops because of steam building up pressure inside the kernel? Then you would only need to heat them somewhere above 100C, and evoo doesnt smoke until 200C+
Oh you can also use coconut oil. I guess some people say it has a good flavor but I have to say I don't notice any real olive oil flavor in my popcorn but I really use very little. My popcorn is pretty dry, which is how I like it.
Slicing them to vastly multiply their surface area so that more Maillard reaction can occur, and it's that Maillard reaction that causes the yummy browning, and causes the proteins and starches to change and become potentially harmful/carcinogenic, plus yes the addition of fatty oil that wasn't present at all.
A lot of us think of "processing" as like, something a food processor does - reducing and changing the form. But it's also the chemical changes that occur during cooking as a result of the physical processes. When you look at the before/after of a potato and an equal volume of fries, it's apparent you've drastically changed the base food.
I see. Well...
Fuck!
Yeah, cutting, cooking, chemically altering, and dehydrating foods are all forms of processing them. There are very few foods people can actually eat without any form of processing, and the ones that we can offer basically no protein, fat, or complex carbohydrates, mostly just sugar, fiber and vitamins (not necessarily bad, but you need more)