Maybe the evidence for meat doesn't generalise, but the idea that fresh vegetables would retain some sort-lived structures that start to break down once processed seems plausible. I was just pointing out that GPs claim could do with some backup.
If this idea was new to you then maybe have a look at these sources, or do some other searches
https://www.health.harvard.edu/staying-healthy/red-and-proce...
https://www.hsph.harvard.edu/nutritionsource/processed-foods...
"There is evidence showing an association with certain types of food processing and poor health outcomes (especially highly- or ultra-processed foods). This association applies mainly to ultra-processed foods that contain added sugars, excess sodium, and unhealthful fats."
From the second one. Maybe you confused my position?