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.
I wouldn’t recommend consuming an entire jar of pasta sauce regardless of sugar content, it’s just not economical.
I mean a jar can be as cheap as $2 -$3 if you’re having that as a meal I’d argue it’s pretty economical
Not when you factor in the money spent on toilet paper needed to clean up the nasty shits you’ll get from chugging a jar of tomato sauce.
Edit: Not to mention how many meals you could have gotten out of it by eating it on pasta. $5 bucks can get you 5 meals, your way you gotta spend $15 for 5 meals and you don’t get any pasta.
But you save on the need for needing detergent since the tomato acid will decalcify the bowl (I don’t understand chemistry)
Challenge accepted
SKULL SKULL SKULL SKULL!
These companies want to load every packaged food with sugar. They need to be regulated.
It’s not necessarily the companies in this case at least not for the tomato sauce.
It’s deceiving how much sugar is also in natural, unprocessed and healthy foods.
According to Google there’s about 2.6g of sugar in a 100g tomato, and it takes roughly 2200g of tomato’s to make a jar of sauce the size of a 680g jar of ragu, which according to their nutritional facts has about 43g of sugar in the jar, whereas the raw tomato’s themselves would have contained about 56g of sugar.
It takes a lot of tomatos to make pasta sauce. Even a little sugar in one tomato adds up quick.
They are regulated - their nutrition label tells you exactly how much added sugars there are. You can’t really regulate how much sugar can be in “sauce” before it’s no longer considered a sauce (like subways bread being legally cake) because sauce is incredibly broad and already includes dessert sauces anyway.
Candy is incredibly broad, make them call it that when it’s over a threshold percentage.
If you use canned pasta sauce instead of making your own: screw these brands. Newman’s Own is way better than all of these and is often cheaper. Bonus: 0 added sugar.
Sugar in many products such as yogurt is not very useful and just added for flavor. In pasta sauce though, the sugar is added in order to cut the acidity. No one buys pasta sauce for its sweetness.
It’s also fairly little for the size of jar.
I really need to quit chugging ragu… That’s so much sugar.
Hmm that’s super interesting.
What is this referring to Natural sugar or added sugar? Normally the yoghurt doesn’t have added sugars beyond what were presswnt are in the milk originally.
For sauces you can easily read the labels and find which ones contain added sugar, at least in europ it’s mandatory listing that.
It’s added sugar - and yoplait/chobani add a lot of sugar. Yogurt with no added sugar has no more sugar than the milk used to make it does and it is mouth-puckeringly tangy. I make my own yogurt and you pretty much need honey with it to make it palatable with fruit (some people eat unsweetened yogurt without the honey… Those people scare me)
Greek yoghurt (first picture) tastes fine with out added sugar but only the normal fat one 5%, if you remove fat then yes you need to add something…
I de-sweetened my palate over time. I don’t add any sweetener to my yogurt (made in an Instant Pot) . That said, I ferment it for 8 hours because I don’t want it too tart. It’s perfect for raita or tzaziki. For breakfast uses, I add cheap vanilla flavoring with fresh fruit. Not scary at all!
Yoplait and Chobani definitely have extra added sugar.
Always check the labels for the ingredient list. The order of ingredients corresponds to how much of each ingredient there is.
When your “diet yogurt” has more sugar than milk ingredients, its not diet yogurt.
How do we break the habit?
Evolving back to not having this inborn acquired taste?
No but seriously, just sheer will and keeping an eye on what we eat. Buy raw ingredients and cook for yourself. Make high quality food with what you can afford. (Basic ingredients are cheaper anyway.)
Sugar is half bad, half good: the glucose part causes no harm and whole body can use it. The fructose part on otherhand is bad and has to/can only be processed by the liver first.
I don’t eat any of those. I definitely eat a lot of stuff that’s bad for me, but I’ve been eating less on purpose and walking more with my dog. I’ve lost a lot of weight because of it
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”
Leggo my prego?
Maybe it’s saying instead of eating yogurt just slam 1.5 lbs of tomato sauce instead?
Now you tell me.
Come on now, spaghetti always begs for excessive consumption.
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).
?
I tried it once and vomited on my sweater
But did you remember your notes after?
Was it mom’s?
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
Remember when those were called image macros?
Okay grandpa
An element of culture which is passed on through society through non-genetic means.
We need more child abuse
To be fair, if you make pasta sauce from scratch you’re going to be using a fair amount of sugar to balance the acidity of your tomatoes, so I don’t find pasta sauce a useful demonstration.
But you’re still making a good point. Once you start making stuff yourself, you really see what isn’t required.
I have never put any sugar in my from scratch sauce. But that’s probably why I don’t like jar sauce.
You get it from different sources. Breakdown of onions and as someone else mentioned, carrots. Balsamic vinegar has some. There’s other sources as well, I’m just blanking on them.
But agreed, I rarely add actual plain sugar to my pasta sauces.
I don’t put anything like that in my sauce. Tomatoes, garlic, olive oil, herbs and spices.
I think cooking it for hours tends to lower the acidity a bit.
But I think I just like it that way.
Your sauce will still have less sugar than others, but if I understand correctly, simmering for hours will break down the more complex sugars in tomatoes into simpler sugars resulting in a somewhat sweeter taste
I think cooking does also dull the percieved acidity of food though, hence lemon juice or other acids often being added at the end so as to keep the brightness. But I’m not actually sure if the pH changes or if it’s just a change in the tartness we associate with acidity, maybe someone can chime in with more information :)
The actual acid (acetic in vinegar, citric in citrus and tomatoes) actually boils off with the water. So a long simmer actually removes the acid and changes the pH of the dish.
Oh shit, that’s super interesting! Really appreciate you sharing that, now I wanna go read more about that some time!
Yes, but aren’t those sugars much different (read: better) than refined cane sugar (or worse: HFCS)?
Sugar is sugar, but it’s better that you’re getting vitamins and fiber from those plants as fiber will slow the rate of absorption.
Fair and excellent point.
What I failed to articulate originally was that a lot of food already naturally contains sugar in some form, so adding in more sugar (like cane sugar or HFCS) is what makes it bad for you.
But is the sugar of broken down (caramelized) onions the same sugar? As in, would the jar with sugar next to my meal to show me how much sugar I’m eating fill up as the onions caramelize?
Not sure about the jar portion. But the caramelization process is a bit complicated. It uses free sugars and amino acid to make the brown, caramelized flavour.
Onions are ~9 % carbohydrates with 4 % of that being simple sugars capable of caramelizing. Apparently another 2 % is fibre, leaving ~3 % being more complex carbohydrates I guess? Like cellulose or starches maybe. Those can get broken down at some points, but as far I know, need enzymes to do so.
But back to your question, if the small glasses are showing “sugar” as in sucrose, the onions could have either sucrose maybe? Or individual sugars such as glucose and fructose (the 2 components of sucrose). There’s a number of other single sugars that could make up that 4 % though.
Very interesting, thanks
Carrots?
Carrots are common as a sweetener and thickener in some veggie based sauces. Melinda’s hot sauce uses them too
My grandma’s old recipe was just letting them soak in it all day and then taking them out rather than leaving them in. They’re a very nice snack after soaking in there. Very interesting flavor.
Username almost checks out 😁
I’m a fraud
Nope.
I can’t imagine putting sugar in my sauce. The sweetness comes from hour four of San Marzano tomatoes simmering in an enameled Dutch oven.
If you let the sauce simmer for long enough, 4-5 hours, or pressure cook it the starches of the tomatoes will break down and you won’t need to add sugar. The acidity will also go down the longer it’s simmered too.
Starch in tomatoes? 🤔
Maybe cellulose?
Add me to the team that at least almost never adds sugar to any pasta sauce. In very rare occasions, I might add a tiny bit of honey, but I can’t remember the last time I did that.
And honey is sugar.
The difference between it and table sugar is negligible from a glycemic response perspective.
Of course honey is sugar. My point was that, regardless of the arrangement of molecules, I basically never use any sweetener
My pasta sauce doesn’t have any sugar in it, but it does have tomatoes, browned onions and wine, all of which contain natural sugar.
I have literally never once added a single granule of sugar to a pasta sauce. Heat and time on the stove are the only 2 things required to balance tomato acidity, and even this can be cheated with tomato paste. If you are putting sugar in pasta sauce, you don’t now how to cook pasta sauce. It’s shocking that your comment has upvotes…
If you can grow your own tomatoes, give Amish Paste Heirlooms a try.
They grow small, but a single plant can produce hundreds of low acidity balanced tomato fruits that are perfect for pasta sauce.
Ooh, thanks, that sounds Intriguiging! Will try them next cycle (I have a couple small hydroponic setups).
Issue with these Amish Heirlooms in hydroponic setups is that unlike other tomatoes they grow LONG, like up to 16 foot branches that produce tomatoes then the entire branch dies off. It’ll then grow more long branches and repeat.
People really need to find better tomatoes. Onions are all that’s needed to balance the acidity, really.
the amount of sugar i put in my from scratch sauce doesnt compare to what usually comes with these premade satchets
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.
Decently priced at the bulk shops too.
Fage is definitely my favorite yogurt. I’m always like “how the fuck is this so God damn good? It has virtually no sugar or anything added”
Also in case you didnt know, for many reduced fat items they just end up adding more sugar.
Fage 2% with some low sodium mixed nuts and low sugar dried cranberries is one of my favorite breakfasts these days. No joke.
I love fage, mixed with some roughly chopped cherries is so good. I’ve switched to making my own yogurt recently but the original starter I used was fage and it hasn’t let me down
It’s good because fat tastes good too.
![This is how much sugar you are [possibly] eating.](https://lemmy.world/pictrs/image/9694cd80-f133-4b02-80e3-1e937a78ea83.png){kind=link}