On another forum the subject of so-called 'denaturing' came up. In essence denaturing is changing (by processing / cooking and or preparation) the natural state of the food too much.
In some ways it's kinda silly. Steak is a lump of raw beef but we cook it (and so change it from it's natural state) and can still eat, digest and absorb it's nutrients.
Then, as per a report in today's paper here we're considering the safety of chlorine washing (as per a US method for stopping e-coli etc) of chicken. In some supplements (and indeed a lot of food) there is a LOTbof food coloring, flavoring (and flavor enhancers), heck even the need (as per some breakfast cereals) to add iron and vitamins.
The question is why? Was the food such low quality it needed all that added?
In the case of some deli type foods they have a high level of salts and a much higher level of fat (I'm thinking especially of Salami's). Great as an occasionally VERY tasty treat but not something to be a part of a healthy diet. And that's just in those prepared in the traditional style. The modern ones have a load of nitrates added too.