I do avoid eating (highly processed white) bread in most meals, because it doesn't make me feel great.
We're really targeting "highly-processed" foods. Personally I draw a line between sausage that went through something resembling a hand-powered meat grinder vs. sausage that has been obliterated into a fine pink sludge and reformed. Both are processed, but the latter is highly processed, with more room for additives.
The issue with sausage isn't the processing, it's the preservatives and the choice of meats (and their corresponding nutrients) that go into the sausage.
My understanding is that degree of "processing" is acknowledged to be an imperfect metric, just one that fits easily with EU labeling concerns. I just don't think that's as useful as is advertised.
We're really targeting "highly-processed" foods. Personally I draw a line between sausage that went through something resembling a hand-powered meat grinder vs. sausage that has been obliterated into a fine pink sludge and reformed. Both are processed, but the latter is highly processed, with more room for additives.