We eat plants and animals.
I postulate the strange idea that the DNA of the food we eat is, to some extent, incorporated into our own DNA. If we eat carrots, we transform a little bit into a carrot. If we eat beef, we transform, a little bit, into a cow.
If so, we can quantify how processed food is by the freshness of the DNA of the plants and animals within it. Food without DNA (synthetic sugars, artificial colours etc.) can be seen as 100% processed, with food being fresher and more healthy the more complete and undamaged its DNA; the DNA of the source organism.
If true, then the healthiest food option, and the healthiest way to prepare food, is based on that which damages its DNA least.
