I was explaining this to my daughter in quite simplified terms the other day- we evolved to taste sugar and enjoy it because finding a sweet edible plant meant we had a source of energy to help us hunt that day. Pretty useful if you’re a hunter-gatherer.
So we seek out sugar. Now we can get it whenever we want it, in much more massive quantities than we are supposed to be processing. Most of us are addicted. I’m not an exception.
This is why I make my own fresh tomato sauce. A single pound/half kilo of ripe tomatoes and about 15 minutes, you can have a fresh pasta sauce at home.
Them little old Italian Grandmothers ain’t wasting all day to slow cook a tomato sauce. Unless they want to show off. They got lemoncello to make and drink…
Make your own yogurt! It’s the best
I’ve never done that, but I’ve made cheese out of yogurt by putting it in cheesecloth and letting all the liquid drain out of it over a day or so. Mix it with some chives and it’s amazing on crackers.
Shout-out to Rao’s for actually not having a whole lot of sugar and being genuinely one of the best pasta sauces you can get in a jar. Add a little Tabasco sauce and red wine and let that simmer for an hour or so and it’s perfection.
Pretty much any fruit flavoured food that is not artificial will contain sugar from the fruit juice. But most companies add sugar anyway.
Right, bad healthcare => no pressure to make people’ lives healthier. I guess that’s why you still don’t have a less sugar novement?
There is a bit of a grass roots one, but part of the problem is that it’s entirely on the consumption side, as in people deciding to have less sugar. Even proposed legislation solutions involve controlling the consumption side, though at the final product production level.
Which means that sugar producers are still trying to produce the maximum amount of sugar to make the most profit and the lowered demand just ends up driving the price down and makes it more attractive to others to add more sugar. If that lower price is still profitable, then sugar producers can continue full steam ahead.
I’ve noticed something similar with plastics. Demand is lowered in some areas by legislation (like no plastic straws or single use bags), but plastic is still being produced at volume, so prices go down and other products switch from non-plastic packaging to plastic. I’ll call out Betty Crocker homestyle instant mashed potatoes specifically here, that went from a cardboard box containing two paper/metal pouches to a single plastic pouch, which also means it’s more of a pain to make only half the package and more likely to create more food waste in addition to plastic waste.
Cool ad?
Damn and I think my sauce is too sweet if I even add a whole tablespoon.
Check out how much sugar they put into frozen pizza. It’s basically a sweet.
If you eat Siggis yogurt, there is a full-fat option with barely any sugar that is way, way, better. I don’t typically like yogurt, but like it. Add honey if needed.
I happen to be eating it right now.
And don’t forget bread. So much sugar in the US…
Subway bread is considered cake in Ireland.
I think some years back there was a lawsuit in New York about whether it should be classified as cake
The oats and honey you add makes up for the lower carb count.
I was going to say there’s a lot of variation within brands.
Most yoghurts have a “greek” variant with about 5g per 100g carbohydrates.
Honey is more or less flavoured sugar IMO.
Berries are a great combo with yoghurt, also chopped nuts.
Is that added sugar, or sugar from the other ingredients?
It doesn’t ultimately matter, but it looks like total sugar. I don’t believe fage has added sugar, but it has some left from the milk.
The “other” ingredients is tomato puree, salt, and herbs like oregano. There isn’t any sugar except the processed sugar that they add to the sauce.
Tomato sauce is surprisingly easy to make. There’s virtually no need to buy sauce from a jar unless you just can’t be bothered to do anything yourself.
Or you have a busy life?
I hate this mindset of, if you don’t make so these things yourself you just can’t be bothered to do anything yourself. Guy, I have a super busy day to day, I’m struggling to find time to work out every day, I’m not making all my food from scratch.
I feel exactly the same way, but I have to find time as often as I can. Most prepared food is garbage, and I’m cooking for people I care about.
Tomatoes have plenty of sugar in them… most fruits do.
Tomato puree has a lot of sugar, because tomatoes contain a lot of sugar. Pure 3-times concentrated tomato puree is 18% sugar.
That seems about right for sugar contents for such foods, especially since the yogurts have berries in them. I dont quite get what point is getting made, most fruits and berries have a good bit of sugar in them. There isnt anything inately bad about sugar, maybe when its high fructose corn zyrup but thats kinda its own thing. Also tomatoes are a berry.
The intrinsic sugar in fresh berries with fiber are different than free sugars. Excess sugar is problematic for several reasons, chiefly chronic metabolic and cardiovascular diseases [1]. The more well known among them is insulin resistance. Insulin is an essential hormone for metabolism; without insulin you die (as in the case of type 1 diabetes). The pancreas pumps insulin to get the cells to absorb blood sugar, but if cells don’t respond to the insulin properly (“resistant”), the pancreas keep pumping insulin and eventually cannot keep up resulting in high blood sugar that damages your body [2]. That’s why one should avoid spiking blood sugar. Like many physiological systems sugar triggers a homeostatic response, so the body “expects” a level of sugar consumption once it gets used to it. This is also why artificial sweeteners are problematic: they don’t reduce the dependency on sugar and moreover they disrupt the blood-sugar response whereby you don’t get the same satiety from carbohydrates, etc. [3]. But it’s not all doom and gloom, exercise increases your insulin sensitivity and reducing your sugar intake will almost always result in weight loss [2]. Reducing sugar intake also reduces your sugar dependency but can take a few months.
- https://pmc.ncbi.nlm.nih.gov/articles/PMC10074550/
- Interview with Prof. Jim Mann https://www.foodweneedtotalk.com/episodes/s02e22
- Interview with Prof. Jotham Suez https://www.foodweneedtotalk.com/episodes/s4e1
Berries like raspberries blackberries blueberries and even strawberries don’t have lots of sugar, maybe 5g per 100g. That’s one level teaspoon.
The lactose in milk is almost all consumed in the fermentation process, so maybe a few more grams per 100.
The rest of the sugar in those glasses is just sugar manufacturers include to make their product more appealing.
One of the problems with sugar is that it represents empty calories.
Given my age, weight, and activity levels maybe I need x calories per day, any more and I’ll gain weight. I also need protein and fibre and micronutrients. As you get older (like me) you get less good at extracting nutrients.
The challenge is, getting enough nutrients in few enough calories to avoid gaining weight.
In this context sugar is just dead weight.
There isnt anything inately bad about sugar
Well in moderation sugar isn’t too bad. The problem comes when food manufacturers start adding sugar to foods so it will taste better and if you are not paying attention to the content you can consume a significant amount in a day.
Fair enough, though I was mostly commenting on the above meme. The sugar content seems about right for everything involved, maybe on the higher end but not by a massive amount.
Also added sugar is usually in an ideal situation would be for preservative and manufacturing reasons. But then again I dont actually get cooking as a whole, I can cook meat and thats about it.
Pretty much any food you buy that comes from a box or a jar is going to be littered with sugar.
If you want to cut sugar out of your diet you need to start eating whole food that you prepare yourself.
Most people are too lazy for this so they scarf down processed foods that slowly kill them.
stares in European
I’ve heard of one of those brands but have never tried it myself (Chobani) and who impregnated the tomato sauce? 🤨
Yoplait is actually French.
Fair. Still not available in my particular part of Europe, though.
Here in Denmark we have so many domestic variants of yoghurt (big dairy producer per capita) that most grocery stores simply don’t have room for/incentive to offer any imported ones, except for Greek yoghurt for the purists 😄
In fact, there’s a great Scandinavia and the World comic about how much we love yoghurt 😁
Makes sense. The only reason I know Yoplait is because I live in a neighboring country and speak French.
Eh preggo tomato sauce!
I might advise not downing an entire pound-and-a-half jar of spaghetti sauce in one go.
Stay away from me and my Prego Traditional chug jug.
gf is prego
we like to get kinky anyways
one night things get particularly saucy
i’m sticking my noodle in her when I notice weird fucking chunks coming out, so I turn on the lights
wtf it’s red everywhere and she’s obviously not on her period
i look up at her, she’s got a glassy, jarred look on her face and she’s not answering
ohshitohshitohshitohshit
i rush her into my car and speed all the way to the hospital
she’s still bleeding everywhere
by the time we get there, she’s not bleeding much anymore, but all the color has drained and she looks colorless and almost transparent
oh shit, she looks like she’s in a vegetative state
storm into to the emergency room, cary her to the nearest doctor and explain eveything
he takes one look at ther and says
“sir, i’m sorry, there’s nothing we can do”
“WHY THE FUCK NOT???”
“we don’t operate on empty jars of spaghetti sauce”
Maybe it’s saying instead of eating yogurt just slam 1.5 lbs of tomato sauce instead?
The actual spaghetti you add it to has an even higher percentage of carbohydrates - in the form of starch which the human body easily turns into sugars - than the sauce so paradoxically you’ll end up with less sugar in your blood stream by downing that sauce by itself than if you eat it with spaghetti.
(That said, this is for uncooked spaghetti: when you cook it it grows by absorbing water which reduces the fraction of carbohydrates in the final product, so depending on the type of spaghetti it might or not end up with more carbohydrates than the sauce).
Come on now, spaghetti always begs for excessive consumption.
Now you tell me.
I tried it once and vomited on my sweater
Was it mom’s?
But did you remember your notes after?
?
Have I lost track of what memes are? Or is it the children who are wrong?
Yeah, you’ve probably grown accustomed to most memes using high fructose corn syrup which is clear and easier to hide.
Meme = a picture with some text
An element of culture which is passed on through society through non-genetic means.
Remember when those were called image macros?
Okay grandpa
We need more child abuse
![This is how much sugar you are [possibly] eating.](https://lemmy.world/pictrs/image/9694cd80-f133-4b02-80e3-1e937a78ea83.png){kind=link}