

This is the correct answer.
Another way to distinguish the good from the bad: Good bread goes stale in a few days, it also is harder to chew. UPF bread will sit in your breadbin for 7 days without noticeable changes and is fluffy and relatively light.
The reason for the fluffiness and the shelf life is all the chemical additives.
You can see why the corporations love UPF bread - and why (if you didn’t know the health impact) you might want to buy UPF bread on your weekly shop.
Scientists only use terms like ultra processed food after defining them in their scientific papers. The problem here is that the media find it difficult to write a short article for the general audience if they have to define things scientifically.
What specifically is bad about UPF foods is still being researched. A few leading ideas are:
Low fibre, emulsifiers and preservatives, while lacking variety of phytochemicals found in fresh food is known to change your gut health. People on UPF diets tend to eat more and have higher blood glucose spikes leading to heart disease and diabetes.
Altogether this is a recipe for a shorter, less healthy life