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Home cooking and minimally processed foods best for weight loss, study finds
(www.theguardian.com)
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this post was submitted on 04 Aug 2025
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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.
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.
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.
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.
If I'm on a bulking cycle neither would I, but its just a classic example of how you can put the finger on the scales when it comes to any study like this.
You make a bolognaise with 95% lean mince, straight up vegetable based sauce, saute the vegetables in the fat and juices from the beef, some fresh basil and cook it long and slow. Use fresh egg pasta to keep the carbs down and give it a light grating of a nice aged parmesan.
Its got far better macros than the bolognaise I'd make if I was feeling lazy and I wouldnt use fresh egg pasta either, add in the layers of cheese and bechemel I'd put into a lasagne and its a no brainer.