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Organic sugar isn't a panacea, it's still almost completely sucrose and organic sucrose is absolutely chemically identical to non-organic. It often tastes way b

Organic sugar isn't a panacea, it's still almost completely sucrose and organic sucrose is absolutely chemically identical to non-organic. It often tastes way better, but it's a stretch to assign significant health benefits to it. By all means, steer clear of HFCS (operative word: fructose, not sucrose). It's probably less bad than it's reputation suggests, but its also probably worse than sucrose. More pertinently, it's indicative of cheap, low-quality food that has way too much sweetener because it otherwise has no flavour. But more on point for this thread: Don't replace a food that shouldn't have sugar in it at all (mayonnaise) with a variant that just has a different kind of sugar. Find a variant that is better quality and doesn't have sugar at all. Good mayonnaise requires really good eggs and those are expensive.

soundwave106 8y ago
The problem is sometimes these "variants" are very difficult to find. Pasta sauce for instance IMHO should not have any sugar at all (tomatoes, spices, and a little bit of olive oil). If sugar is added, it should be very modest. But try finding a typical pasta sauce in the store with no sugar or even only a modest amount of sugar. This is more difficult than it sounds. Options definitely exist and Googling, it seems with keto being more of a thing, there are a few more options compared to when I searched a few years ago -- haven't honestly made pasta in a while. But it's still relatively few, your typical Ragu type bottles will have sugar or HFCS as one of the top 3 ingredients. The options that do exist tend to cluster around more expensive "organic" offerings. And you have to keep checking ingredients lists continuously for changes. One report for instance said Aldi's used to have a pasta sauce without sugar. This is not the case now... http://ggfgourmet.com/en/index.php/aldipastasauce/ http://ggfgourmet.com/en/index.php/aldipastasauce/ Pasta sauce is one of those things that takes time to make. If you don't have the time to make it, and can't find a quality variety without the unnecessary sugar... you're out of luck.
- neutronicus 8y ago
  It's pretty easy to buy a couple 28oz cans of tomatoes, a jar of minced garlic, and some olive oil and simmer for a half hour. That's like, what, 15 minutes more than it takes to make pasta to begin with. Generally I agree with you, though. I'd like to be able to buy ground sausage, but a lot of packaged ground sausage has added sugar, as do a lot of packaged broths and bouillon cubes. Broth and sausage are great ways to add some flavor to staples like beans and lentils and it's really unfortunate that it's so hard to find packaged versions without sugar.
RobertRoberts 8y ago
>Organic sugar isn't a panacea I didn't say it was. >...organic sucrose is absolutely chemically identical to non-organic. Have any evidence to support this? Also, many things are "chemically" similar but affect the body in very different ways.
- jschwartzi 8y ago
  Sucrose refers to an arrangement of carbon, hydrogen, and oxygen atoms that form a specific molecular shape. Whether organic or not, the process to make it yields the same molecule.
  - RobertRoberts 8y ago
    You are assuming that sucrose is the only component that causes any sort of problems.
    - jerf 8y ago
      The "assumption" is that when you ask someone what the difference between sucrose and sucrose is, that you don't mean a second hidden question about something else entirely.
      - RobertRoberts 8y ago
        I didn't, that was assumed by the replier. I was arguing there is a difference between raw unprocessed extract from the sugar cane plant vs processed white sugar.

soundwave106 8y ago

The problem is sometimes these "variants" are very difficult to find. Pasta sauce for instance IMHO should not have any sugar at all (tomatoes, spices, and a little bit of olive oil). If sugar is added, it should be very modest. But try finding a typical pasta sauce in the store with no sugar or even only a modest amount of sugar. This is more difficult than it sounds. Options definitely exist and Googling, it seems with keto being more of a thing, there are a few more options compared to when I searched a few years ago -- haven't honestly made pasta in a while. But it's still relatively few, your typical Ragu type bottles will have sugar or HFCS as one of the top 3 ingredients. The options that do exist tend to cluster around more expensive "organic" offerings. And you have to keep checking ingredients lists continuously for changes. One report for instance said Aldi's used to have a pasta sauce without sugar. This is not the case now... http://ggfgourmet.com/en/index.php/aldipastasauce/ http://ggfgourmet.com/en/index.php/aldipastasauce/ Pasta sauce is one of those things that takes time to make. If you don't have the time to make it, and can't find a quality variety without the unnecessary sugar... you're out of luck.

neutronicus 8y ago
It's pretty easy to buy a couple 28oz cans of tomatoes, a jar of minced garlic, and some olive oil and simmer for a half hour. That's like, what, 15 minutes more than it takes to make pasta to begin with. Generally I agree with you, though. I'd like to be able to buy ground sausage, but a lot of packaged ground sausage has added sugar, as do a lot of packaged broths and bouillon cubes. Broth and sausage are great ways to add some flavor to staples like beans and lentils and it's really unfortunate that it's so hard to find packaged versions without sugar.

RobertRoberts 8y ago

>Organic sugar isn't a panacea I didn't say it was. >...organic sucrose is absolutely chemically identical to non-organic. Have any evidence to support this? Also, many things are "chemically" similar but affect the body in very different ways.

jschwartzi 8y ago
Sucrose refers to an arrangement of carbon, hydrogen, and oxygen atoms that form a specific molecular shape. Whether organic or not, the process to make it yields the same molecule.
- RobertRoberts 8y ago
  You are assuming that sucrose is the only component that causes any sort of problems.
  - jerf 8y ago
    The "assumption" is that when you ask someone what the difference between sucrose and sucrose is, that you don't mean a second hidden question about something else entirely.
    - RobertRoberts 8y ago
      I didn't, that was assumed by the replier. I was arguing there is a difference between raw unprocessed extract from the sugar cane plant vs processed white sugar.