Processed foods

Food, we eat, represent on average in 98% (in calories) processed foods. In vegetarians, this percentage is correspondingly lower, but there is no data whether it is approx. 50 or approx. 60%, because most foods are fresh, like fruits and vegetables, has a low caloric value. Why is this happening? There are two main reasons here: we cannot get enough fresh food and… we like processed foods. It is enough to replace products such as coffee, tea, flour on white bread, citrus fruits etc.. In addition, even native potatoes or milk can arrive, e.g.. to large urban agglomerations at a distance greater than 200 km. For such a long journey, food must be secured - frozen, dried, preserved, pickled or treated with chemicals, packed in special packaging. It has to endure not only the journey, but also the shelf life of warehouses and stores until now, when we buy it, and in our pantries - until you eat it. Hedging is imperative, because food is useful to humans, it is also beneficial for bacteria, mold, yeast and other fungi, that share the environment with us.
Often the safest method of food preservation is the complete destruction of all microbes contained in it, usually by heating. This is the basis of bottled preservation, cans and other special packaging. Theoretically, therefore, and such food should be considered healthy.
Color change, taste, the appearance and nutritional value of the processed or thermally preserved food would indicate, that it does not fully meet the proposed definition of healthy food.