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They put what in our food!

  • Thread starter Thread starter _lyn_lyn_1963
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_lyn_lyn_1963

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Yes it's sugar.
Ice cream 2 litres = 100 teaspoons. Pasta sauce family 10 to15 teaspoons. Curry sauce 10 to 15 teaspoons. Chilly sauce = 20 teaspoons. Mint sauce 15 a jar. Bean small tin 3 tsp. Mars bar 10 tsp. Cakes can vary 20 tsp a slice. Nutella 42 tsp. 2litre fizzy pop 42 tsp. Can of fizzy 10 tsp. Yoghurts vary 8 to 15tsp large one. Mac Donald's burger 1.5 tsp. Mc Donald's milkshake 15 to 35 tsp. Some childrens cereals 20 tsp in a box. One biscuit around 1 tsp. Sandwich spread 10 tsp in a jar. Jam 50 tsp in a jar. Smoothies 10 tsp.a small bottle.


REcomened daily allowance is 5 to 6 teaspoons for the oridanary adult. We soon all go over without knowing it. I did.

I cut out all sugar and went on a sugar detox I guess, when I was diagnosed with pre diabetis and in 2 months my numbers were down. 4 months I had lost 2 stone. Now I am well .

Never realised I consumed so much hidden sugar . Now I have quit it feel so much better, and still learning where it is hidden.

Counting sugar will be a way of life for me now with the sugar smart app I scan all foods. ( never was a big carb eater unchanged on them, but lots have to monitor them too.)
 
Hard to believe you can get 15 tea spoons of sugar in a jar of mint sauce.

Hidden carbs are there to trip you up when you least expect it.
 
B****r


Edited for language
 
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Whilst the carbs (including sugar) in our bought foods can be shocking when we read labels, I do think we also do have to apply a bit of common sense in terms of how much a single portion of some of these things actually consume. For example, I really enjoy spicy foods, so sometimes use a Hot Sauce to perk things up a bit. I don't have the packaging in front of me right now, so I am using a rough example, just to illustrate my point. So, I could look at the nutritional infor, which might say something like the sauce contains 28gr carb per 100ml, but there is now way I would be consuming anything close to 10ml, never mind 100ml. A few drops might contain carb, but in the scheme of things where it enhances the flavour of what I am eating, I'd rather have a fraction of a gramm of carb and enjoy the dish than save the same fraction of a gramm of carb and find myself eating something I find to be bland and uninteresting.
 
I agree with @AndBreathe - I have a jar of M&S posh dog pickle relish 15g carb per 100g - I have a teaspoon on my naked burger so 0.75g carbs the actual sugar is per tea soon is less than 1/4g ( I know we ignore sugar etc etc but for this thread that is about sugars I think it's worth pointing out) it's always about portion size
 
I found a jar of Sainsbury's Massaman curry paste in the larder last night that I'd bought pre-diagnosis. It was a little shocking to see that the sugar content was 6.2g per serving. However, I wanted a curry, quickly, so I used what I needed anyway - just a little less than the stated 1/4 jar for two people and bumped up the flavours with a little extra fresh chilli, fresh peppers, onion and some coconut cream. It was delicious and my bloods were good two hours later. I won't be buying it again though.
 

I think we can all lose a bit of perspective from time to time.
 

I don't use too many packaged foods, but I think if you took all the ingredients and slavishly added them into something like the myfitnesspal recipe they can all add up. Sometimes the saving is so miniscule it's not worth the head space.

Whilst I state I don't have many packaged foods, I do have some fallbacks in terms of some curry and jerk pastes, should I need to do something tasty, more quickly than grinding my own mixtures would do.

I would be completely unconcerned by 6.2gr per 100gr, but it's your call.
 
yeh although for us it is more than just sugar.... it's the total carbs we're looking at. A lot of people focus a lot on the sugar and forget about the total carbs. I watched something here recently that carried on about how much sugar is in things and how it causes diabetes. I wish they'd educate the public that they should consider the total amount of carbs they eat which includes sugar. I also ignore the sugar free stuff sold in shops as it is usually still loaded with carbs. I also laugh at the amount of so called 'healthy' recipes I read by my health nut family and friends who post on fb and they're loaded with fruits and syrups... oh but they're sugar free apparently which is why they think it's healthy. Carbs, what's that? lol. And as AndBreathe mentioned I would eat a small amount of something and just factor it in to my total carbs for my meal.
 
plus it is always worth remembering the speed that the type of carbs is likely to hit the bloodstream, and the type of carb it is.

I eat very low carb, but I have no issues with the odd bit of sugar.
I just bury it in a meal, with a decent amount of fibre, fat and protein, and see my bg barely rise.
My body actually tolerates good ol' sugar cane juice far better than it tolerates grains.

So I would just suggest that we all use our meters to work out what actually works for our individual bodies, rather than focusing on a single tree in a huge wood.
 
Processed foods as a whole really should be minimised.
Even cutting out "sugar" or detoxing from sugar as stated by OP, please keep an eye on the products as a whole.. Ie aspartame that could be used instead.
Some of the "chemicals" in E numbers etc are bad for health.
A little of something occasionally is lovely but when just living off processed foods... Well I'm not suprised that the human race is suffering from so many increasing illnesses nowadays...

I would recommend looking at ingredients as a whole...
 
Food companies are far too focused on their fat content: low fat, fat free, reduced fat, blah, blah, blah. By reducing fat content, there is a huge lack of taste. This lack of taste is replaced with sugar. And apparently that is healthier for us...
 
thanks for all,you thoughts. it's complicated eating and cooking. finding what works for us is a long path, I hit lucky getting an early diagnosis and cutting my sugars down has made a difference to me and I didn't do anything with My carbs like , potatoes , rice or bread, I didn't really eat pasta, found it bloating at all,,in fact I eat a few more than I did as I was poor with them. I have lovely food to eat and my mood sleep and everything is great after 7 months now, but I do find I must eat every 2 or 3 hours, I will keep getting my blood checked yearly to make sure I am on the right path so to speak. I seem to be a rarity here as most do low carb, trust me to be awkward .
 
I use county garden soup the Goan spiced with veg makes a good curry sauce if you blitz it in the blender and for me counting my sugars it's a lot lower than curry sauce,
 
I'm glad you're making things work!

Cutting out excess simple sugars (as you are doing) is a great start. It's also recommended to keep an eye on how much total carbohydrates you're consuming on a daily basis. Over time, you'll find out what amount keeps your weight stable, energy levels up and BG in range. This amount varies from person to person depending on many factors such as activity and metabolism.

One thing all diabetic (prediabetics also) have in common is that the more carbohydrates they eat - the harder it is to control BG. By setting a limit and adhering to it, your BG will improve and become easier to maintain.

Good luck!
Grant
 
thanks grant, I am loathed to change again the way I eat as it was the scariest thing I have done to date, even having the children was over quicker.
 
_lyn_lyn_1963 said:
thanks grant, I am loathed to change again the way I eat as it was the scariest thing I have done to date, even having the children was over quicker.
Click to expand...
Change doesn't have to be the primary focus, see it as more like adapting and adjusting Or whatever you like to make it sound better!

Grant
 
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