Yeah, I'd advise "natural" people some day to pick a dozen or so spices they like, look up what chemicals comprise the essential oil that give them their aroma and flavour, and then look up each of those chemicals. It's a laundry list of toxins, allergens, carcinogens, mutagens, etc etc.
Thankfully, it's the dose that makes the poison, and most people don't use enough spices to cause a large risk. But "natural" does not mean "safe".
As a side note, I hate the category "ultraprocessed food". If a food contains, for example, whey and has at least five ingredients, that's a NOVA category-4 ultraprocessed food. A large chunk of baby food is "ultraprocessed", and all infant formulas. Specific means of processing are dangerous, and we need to be calling out those specific means, not lumping all forms of processing together. For example, smoked meats adds carcinogens, cured meats adds nitrates / nitrites (carcinogenic), hydrogenation adds trans fats (though the situation is much better than it used to be), etc.
Any food grouping that clusters together bread, ice cream, artificially sweetened yogurt, and vodka in the same category is a nonsensical food category. One of the main goals of food science over the past century has been to break down categories. E.g. moving on from:
"Fat is bad!"
"Well, *saturated* fat is bad, non-saturated fat is good!"
"Well, *saturated fat* is bad, polyunsaturated fat isn't great, mono-unsaturated fat is good!"
"Well, re polyunsaturated, the omega-3s are good but too much omega-6s are bad - and also, trans fat is really bad!"
"Well, *this particular* fatty acid..."
The whole concept of ultraprocessed foods is a huge step in the wrong direction.