The problem with treating food in a reductionist manner is partly the reason why we have so much UPF. Just looking at the ratio between carbs and fibre will just mean that the UPF manufacturers will shove in some more sawdust to increase the fibre content. It's like with the "low-fat" foods that just have more water content to reduce the fat percentage.
Ultimately, looking at isolated parts of food is limited by our knowledge of how those ingredients work together and affect our minds/bodies. It should be a lot simpler than that - limit processing to simple things like removing skin or seeds or cutting into smaller pieces. Pulverising things into a paste might be fine for making houmous, but we shouldn't be doing it so that food companies get a higher profit margin.
Ultimately, looking at isolated parts of food is limited by our knowledge of how those ingredients work together and affect our minds/bodies. It should be a lot simpler than that - limit processing to simple things like removing skin or seeds or cutting into smaller pieces. Pulverising things into a paste might be fine for making houmous, but we shouldn't be doing it so that food companies get a higher profit margin.