>It’s from the industrial process and it generally has flavor enhancing additives (sugar).
Just had to jump in on this. We have gotten way too accustomed to calling out sugar as a particular villain in stories like this, and it misses the forest for the trees. It makes it easy to think that removing sugar suddenly makes a product healthy. In the same way that we as a society went through that very foolish period where we thought "low fat" made a product healthy.
An average pizza dough for a large pizza has about 270g of 00 white flour. 75% of that flour is glucose chained into starches, or about 202g of glucose.
The same pizza dough will have around 1.5 tsp of sugar, or about 6g of sucrose. About 3g of that is glucose.
So in that pizza dough people will often shriek and point at the 3g of glucose courtesy of the sugar, blind to the fact that the flour added an enormous 202g of glucose. Glucose that will end up as blood glucose extremely rapidly (the body close to instantly cracks starches of refined flours into individual glucose molecules).
I've harped on here about this a lot, but sugar is simply not the big problem people think it is, at least relative to many diets where it is absolutely dwarfed by the glucose contribution of simple carbs. And to be extra clear, such a meal is perfectly fine if you're highly active and follow it up by a game of soccer or a hike or some other venture that uses that glucose to feed muscles. But for the average person it's followed by doing nothing, and their already insulin resistant body goes through trials to deal with the flood.