Add fiber and protein then reduce fat and carbs. WW point plus values are a real valued function on R^4 whose first partial derivatives are negative with respect to fiber and protein and postive with respect to fat and carbs.

Michael Pollan's rules sounds a little like bunk to me. Using his definition of factory made you'd have to aviod make anything with dihydrogen monoxide. Everything has a chemical name and almost all of them are polysyllabic. Heck homemade whole wheat bread requires two types of flour, sugar, yeast, water, egg, salt, and shortening -- all of which if broken down into chemical components would have polysyllabic names. Seems to me it's much better to teach portion sizes and change peoples eating habits from fatty, nutrient deficient foods to lower fat, nutrient rich foods.