Not all "processing" has the same purpose and the different methods of processing should not be confused. There are 2 broad classes of "processing" that are very different. The methods of processing that extract the most useful components of the sources of food are never bad by themselves, even if the availability of pure nutrients allows their bad use by choosing unbalanced recipes.

Such processing that is not bad unless its products are misused includes the extraction of oils from seeds or fruits, the grinding of seeds into flour, the filtration of the proteins from milk into protein concentrate, the precipitation of proteins and fat from milk into cheese, and so on.

The methods of processing that are bad and the only that should be called "ultra-processing", cause irreversible degradation of the food, by either mixing various food ingredients and additives into an unbalanced and unhealthy combination and by various treatments, e.g. heating, frying, boiling etc. whose effects cannot be undone to make again a healthy food.

Only the 2nd kind of processing methods must be avoided, and the way to do this is by cooking yourself, because the food that is either completely unprocessed or it has been processed only with methods of the 1st kind cannot be eaten directly, with the exception of some fruits and vegetables that have a too low content of nutrients to be able to sustain human life.

In theory, an industrial producer of food could use methods of food processing equivalent with a home cook and make healthy food. Unfortunately, this almost never happens, because it is much more profitable to make tasty but unhealthy food.