Pasteurization saves lives. Flash-frozen foods retain more nutrition in transit, while freezing seafood kills parasites. And even the best bread and butter are as processed as food can get.
I'm reading the "chemical additives" list and it's a mix of obviously harmful things with known safe things added in trace concentrations - there's no intellectual rigor and a lot of fearmomgering.
To quote from Ultra-Processed People:
Mège-Mouriès took cheap solid fat from a cow (suet), rendered it (heated it up with some water), digested it with some enzymes from a sheep stomach to break down the cellular tissue holding the fat together, then it was sieved, allowed to set, extruded from between two plates, bleached with acid, washed with water,warmed, and finally mixed with bicarb, milk protein, cow-udder tissue and annatto (a yellow food colouring derived from seeds of the achiote tree). The result was a spreadable, plausible butter substitute.