generate questions: Modern separation techniques such as milling, centrifugation, and pressing have enabled concentration of particular components of food, yielding flour, oils, juices, and so on, and even separate fatty acids, amino acids, vitamins, and minerals. Inevitably, such large-scale concentration changes the nutritional content of food, saving certain nutrients while removing others. Heating techniques may also reduce food's content of many heat-labile nutrients such as certain vitamins and phytochemicals, and possibly other yet-to-be-discovered substances. Because of reduced nutritional value, processed foods are often 'enriched' or 'fortified' with some of the most critical nutrients (usually certain vitamins) that were lost during processing. Nonetheless, processed foods tend to have an inferior nutritional profile compared to whole, fresh foods, regarding content of both sugar and high GI starches, potassium/sodium, vitamins, fiber, and of intact, unoxidized (essential) fatty acids. In addition, processed foods often contain potentially harmful substances such as oxidized fats and trans fatty acids.
Centrifugation and pressing are prime examples of what? {sep_token} An unfortunate side effect of concentrating food components is that it causes what change in the food? {sep_token} What kind of nutritional value do the processed foods have in comparison to their fresh variants? {sep_token} What is another term other than 'fortified' that can be used to describe the addition of nutrients to processed food? {sep_token} Outside of oxidized fats, what is another substance that is deemed harmful that can be found in processed foods?