Yes, I found the group description confusing as well. The group 4 description starts off with "when foods are refined, bleached ...".

I'm pretty certain the flour used to make standard grocery store pasta is both refined and bleached. Even if I make it at home, I'm using refined and bleached white flour.

And my understanding is that should be considered fairly processed - the refining makes it less fibrous and easier to digest, which spikes insulin levels and is bad for gut bacteria etc.

Minor note: dried pasta is made with semolina flour, not white flour & eggs like many fresh pastas are. It's still a refined (germ removed) ground wheat flour, though not usually bleached.

Exactly! And that's not to say that the idea of "ultraprocessed" doesn't ultimately turn up something extremely insightful and actionable for regular people. The concept just doesn't seem to be a useful one for regular people, yet.

As someone who cooks a lot, I find the concept of "could I make this in my kitchen" to be a helpful guideline. I can tell a chipsahoy cookie is pretty different from anything I've ever made, whereas the ones at the local independently-owned bakery are more similar.

But making that judgement requires more cooking experience than a lot of people have, and executing on it requires the time & money to buy the more expensive stuff that has a shorter shelf life.