Wholefood

Wholefood refers to foods that are minimally processed and free from substantial added ingredients such as refined sugars, artificial flavors, and industrial fats. There is no single universal definition, but the term generally describes foods that are close to their natural state and have undergone little processing beyond basic preparation like washing, cutting, or cooking.

Common examples include fresh fruits and vegetables, whole grains (such as brown rice, oats, and barley), legumes, nuts and seeds, eggs, dairy products with little processing, and unprocessed meats or fish. Processed forms of these foods (e.g., canned beans with added salt, packaged snacks) are typically not classified as whole foods.

Nutritional profile and considerations: Whole foods tend to supply fiber, micronutrients, and phytonutrients; they are often lower in added sugars, sodium, and unhealthy fats. Dietary patterns emphasizing whole foods are linked with various health benefits, but results depend on overall diet and portion sizes. Label claims such as 'natural' or 'organic' are not guarantees of healthfulness.

Limitations and criticisms: Access, cost, time, and cooking skills influence feasibility; not all whole foods are equally affordable or convenient; storage and spoilage can be concerns; and some individuals may overemphasize whole foods to the exclusion of other nutritious options.

In nutrition and public discourse, the term is used to distinguish from refined or ultra-processed foods and is often a goal of dietary guidelines and culinary movements. It is not a specific diet plan, but a principle guiding food choices toward minimally processed ingredients.