The poor categorization may be a purposeful obfuscation. If you have bad labels it becomes easy to have poor studies that are easily criticized, and entire movements or research fields for food safety can be dismissed. Instead of labels we need transparency on every last ingredient and process applied.
> Instead of labels we need transparency on every last ingredient and process applied.
Why not both? Let's list every ingredient on the label along with info on the processes involved.
I need something so that when I go get some food I know if it is good or bad for me. Bad is a range, somethings are bad enough to never eat, some are fine as a treat. Some are good in specific circumstance but bad in others. Somehow I want to cut through all that to know how to eat.