The book Ultra Processed People by Chris Tulleken, which I just finished and has to be the source of this article's knowledge at least indirectly, goes much more into detail as to what the problem is. It concludes with the fairly straightforward solution to personally just avoid ingredients you don't have in your pantry. It's worth the try to cut UPFs mostly, but not entirerly for a month (e.g. 80%) and see what it does to you. That's what I am doing now. As for more structural solutions it points to industry-independent government regulations. As long as the food industry is dictated only/largely by maximizing shareholder profit, this problem isn't going to go away. We need to regulate food more like we regulate tobacco and pharma. Anything else done by the for-profit food industry is window dressing - there is a long history of the food industry simply replacing whatever bad ingredient we now hate with another we haven't studied enough yet to hate.