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You might use oat milk as a proxy for ultra-processed food. I used to live next door to a farm and I know how milking works - don’t ask me to milk an oat, though.

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At least oats don't have to be perpetually kept pregnant while taking their offspring away from their mothers. See, snide comments cut both ways.

Indeed. I’m only making the suggestion that the metric might not be good as a proxy.

It’s a brutal business.

I see someone has no idea how farming actually works.

Why don't you enlighten us?

1. Grind whole oats into flour (to add surface area) 2. Soak the flour in water 3. Strain (remove the pulp)

Not ultra-processed; just ultra-marketed.

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