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Anyone remember Susan Powder in the 90s screaming about how fat was making you fat? Go checkout the documentary Fed Up, it discusses the massive shift to low-fa
by RobertRoberts 9y ago
Anyone remember Susan Powder in the 90s screaming about how fat was making you fat? Go checkout the documentary Fed Up, it discusses the massive shift to low-fat-high-sugar foods being the norm in our grocery stores.
And we wonder why we have such massive preventable disease problems in the US. (and we are exporting obesity and diabetes around the world now)
Next time you are at the store, check your labels. Almost everything has sugar in it. There are a dozen names for white sugar now, so check them out.
- snowpanda 9y ago61 Names for Sugar -------------------- Agave nectar Barbados sugar Barley malt Barley malt syrup Beet sugar Brown sugar Buttered syrup Cane juice Cane juice crystals Cane sugar Caramel Carob syrup Castor sugar Coconut palm sugar Coconut sugar Confectioner's sugar Corn sweetener Corn syrup Corn syrup solids Date sugar Dehydrated cane juice Demerara sugar Dextrin Dextrose Evaporated cane juice Free-flowing brown sugars Fructose Fruit juice Fruit juice concentrate Glucose Glucose solids Golden sugar Golden syrup Grape sugar HFCS (High-Fructose Corn Syrup) Honey Icing sugar Invert sugar Malt syrup Maltodextrin Maltol Maltose Mannose Maple syrup Molasses Muscovado Palm sugar Panocha Powdered sugar Raw sugar Refiner's syrup Rice syrup Saccharose Sorghum Syrup Sucrose Sugar (granulated) Sweet Sorghum Syrup Treacle Turbinado sugar Yellow sugar ------------------ http://sugarscience.ucsf.edu/hidden-in-plain-sight/ http://sugarscience.ucsf.edu/hidden-in-plain-sight/
- ShabbosGoy 9y agoA related anecdote: when I was a child I visited Italy with my family, and I was astonished at how differently pasta sauce tasted in Italy. I found out much later that the reason was due to the insane amounts of sugar that are in store bought pasta sauces in the US. The sugar is meant to compensate for the low quality, unripened tomatoes that go into cheap pasta sauce brands. To this day, I refuse to use canned pasta sauce. I’d rather make my own.
- lostlogin 9y agoI wonder if low quality tomatoes have less natural sugar than properly ripened ones, and as such contain less natural sugar? It is insane how much sugar is in some tomato sauces (40% on the last one I checked) but maybe it’s not quite as executive as the label makes it appear.
- qbrass 9y agoTomatoes sold in grocery stores have a mutation that reduces the photosynthesis of the fruit in order for them to ripen more evenly red. It's supposedly responsible for 10-15% less sugar on it's own. Picking them early means even less time for the plant to contribute to the fruit.
- macawfish 9y agoThere's also the problem of depleted soil. I bought some organic heirloom tomatoes from Mexico (out of season here) that were as bland and spongy as any McDonald's tomato.
- RobertRoberts 9y agoComparing Italian food to US food will quickly spiral out of control in anecdote-ville. A good friend of mine gets deathly ill from pasta in the US, but can eat as much as she wants in Italy... (glyphosates is what I suspect here) Also, in Italy, I hear they can just get vine ripened veges almost whenever they want, a bit unfair on the flavor comparison. :(
- macawfish 9y agoSomeone was explaining to me that wheat in the US is often genetically modified to be more dense (and therefore more profitable) by just copy pasting the genes that make gluten a bunch of times. So that wheat in the US has way more gluten in it.
- RobertRoberts 9y ago
- powter 9y agohttps://en.wikipedia.org/wiki/Susan_Powter https://en.wikipedia.org/wiki/Susan_Powter