this post was submitted on 05 Nov 2024
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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.

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[–] PugJesus@lemmy.world 195 points 2 weeks ago* (last edited 2 weeks ago) (10 children)

I might advise not downing an entire pound-and-a-half jar of spaghetti sauce in one go.

[–] SoupBrick@yiffit.net 86 points 2 weeks ago (2 children)

Stay away from me and my Prego Traditional chug jug.

[–] Kit@lemmy.blahaj.zone 52 points 2 weeks ago* (last edited 2 weeks ago)

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"

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[–] Donkter@lemmy.world 24 points 2 weeks ago

Maybe it's saying instead of eating yogurt just slam 1.5 lbs of tomato sauce instead?

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[–] MorrisonMotel6@lemm.ee 69 points 2 weeks ago (2 children)

Have I lost track of what memes are? Or is it the children who are wrong?

[–] phorq@lemmy.ml 33 points 2 weeks ago

Yeah, you've probably grown accustomed to most memes using high fructose corn syrup which is clear and easier to hide.

[–] kamiheku@sopuli.xyz 12 points 2 weeks ago (3 children)

Meme = a picture with some text

[–] Laser 13 points 2 weeks ago (1 children)

Remember when those were called image macros?

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[–] HowManyNimons@lemmy.world 8 points 2 weeks ago

An element of culture which is passed on through society through non-genetic means.

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[–] BearOfaTime@lemm.ee 56 points 2 weeks ago (10 children)

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.

[–] thenextguy@lemmy.world 84 points 2 weeks ago (8 children)

I have never put any sugar in my from scratch sauce. But that's probably why I don't like jar sauce.

[–] BreadOven@lemmy.world 40 points 2 weeks ago (7 children)

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.

[–] thenextguy@lemmy.world 14 points 2 weeks ago* (last edited 2 weeks ago) (1 children)

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.

[–] Cris_Color@lemmy.world 15 points 2 weeks ago (2 children)

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 :)

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[–] Not_mikey@slrpnk.net 23 points 2 weeks ago* (last edited 2 weeks ago) (2 children)

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.

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[–] tiredofsametab@fedia.io 11 points 2 weeks ago (2 children)

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.

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[–] ManaBuilt@lemmy.world 27 points 2 weeks ago (1 children)

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.

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[–] Mercuri@lemmy.world 26 points 2 weeks ago* (last edited 2 weeks ago) (3 children)

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.

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[–] Semi_Hemi_Demigod@lemmy.world 24 points 2 weeks ago (4 children)

This is why I make my pasta sauce from scratch. Plus it tastes way better letting the natural sugars in the tomato get all roasty toasty.

[–] droans@lemmy.world 14 points 2 weeks ago (2 children)

I don't even get why sugar is added. Tomato sauce is already sweet on its own.

My wife and I like to get a local brand because it's honestly the best I've ever had. Each serving (3oz, 85g) is 15 calories.

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[–] Scolding7300@lemmy.world 9 points 2 weeks ago

Not only it tastes better every time, the flavors in the homemade sauce are way more pronounced than the ones that are supposed to be in the bought one

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[–] OprahsedCreature@lemmy.ml 21 points 2 weeks ago (5 children)

I love how none of these comments account for fiber, something you won't get from granulated sugar but which you will absolutely get from any actual fruit, which at least one of these yogurts actually references in its label.

Fiber is not only good for you on its own for your gut health but will slow the rate of absorption of sugars, preventing sugar crashes and allowing your body to make use of the carbohydrates over time. It affects the glycemic index and is why real whole wheat/grain bread doesn't give you a sugar crash.

Source: The ability to read and the knowledge of the existence of diabetes

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[–] BigMikeInAustin@lemmy.world 20 points 2 weeks ago

Instead of sweet cereals, I switched to plain cereals and then add packets of sugar. Yes, it costs more for sugar packets than a bag of sugar, but I would end up rounding over a spoonful.

Anyway, each sugar packet is 2.5 g. At 3 packets, on a bad day when I'm eating my frustration, that's way plenty. And that's only 7.5 g of sugar. The sweet cereals have at least 20 extra g of sugar. Yikes!

[–] vaultdweller013@sh.itjust.works 18 points 2 weeks ago (4 children)

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.

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[–] Sunshine@lemmy.ca 18 points 2 weeks ago (3 children)

These companies want to load every packaged food with sugar. They need to be regulated.

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[–] bluewing@lemm.ee 16 points 2 weeks ago (5 children)

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.......

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[–] fmstrat@lemmy.nowsci.com 16 points 2 weeks ago* (last edited 2 weeks ago) (5 children)

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..

[–] veni_vedi_veni@lemmy.world 10 points 2 weeks ago

Subway bread is considered cake in Ireland.

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[–] Viking_Hippie@lemmy.world 15 points 2 weeks ago* (last edited 2 weeks ago) (2 children)

stares in European

I've heard of one of those brands but have never tried it myself (Chobani) and who impregnated the tomato sauce? 🤨

[–] Deway@lemmy.world 9 points 2 weeks ago (2 children)

Yoplait is actually French.

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[–] Valmond@lemmy.world 8 points 2 weeks ago

Eh preggo tomato sauce!

[–] PapaStevesy@lemmy.world 15 points 2 weeks ago (5 children)

I wouldn't recommend consuming an entire jar of pasta sauce regardless of sugar content, it's just not economical.

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[–] Kolanaki@yiffit.net 13 points 2 weeks ago (2 children)

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.

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[–] Bongles@lemm.ee 11 points 2 weeks ago

Interesting, Rao's became my favorite brand of jar sauce once I tried them. I wonder if the difference is mostly the sugar content. Expensive though.

[–] Chozo@fedia.io 11 points 2 weeks ago (4 children)

Kinda misrepresentative using granulated sugar. Not all sugar is the same, nor does it have the same effect in your body.

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[–] GhiLA@sh.itjust.works 11 points 2 weeks ago

Damn, that's a lot!

takes another swig of Prego

[–] Anticorp@lemmy.world 9 points 2 weeks ago (3 children)

Explains part of the reason why Rao's tastes better than those other brands. I wish it had no sugar though.

[–] bdonvr@thelemmy.club 19 points 2 weeks ago* (last edited 2 weeks ago) (2 children)

I don't think you can make tomato sauce without any sugar.... Tomatoes have a fair amount.

Which kind of begs the question is this added sugar or?

(Please god stop adding sugar to your red sauces people. Fruits/vegetables bring their own)

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[–] OfCourseNot@fedia.io 10 points 2 weeks ago (2 children)

It's pretty common to add a bit of sugar to tomato sauce tho.

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[–] theunknownmuncher@lemmy.world 9 points 2 weeks ago* (last edited 2 weeks ago) (7 children)

Both yogurt and pasta sauce are extremely easy to make from scratch, and sugar doesn't belong as an ingredient in either. Yogurt literally makes itself. Stop buying processed foods that are designed by teams of people to be addictive?

[–] CarbonatedPastaSauce@lemmy.world 13 points 2 weeks ago (4 children)

Anything that exceeds the difficulty of a assembling a sandwich or put something on and off a grill, is something I'm gonna leave to the pros.

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[–] ArmoredThirteen@lemmy.ml 11 points 2 weeks ago (1 children)

A bit of brown sugar really helps bring a red sauce together and yogurt is good sweet or savory (granted I like my sweet yogurt to just be sweetened with fruit and no pure sugar added but that's a preference thing)

As per usual in my responses to comments like this, just because it is easy for you to make these things doesn't mean it is easy or practical for everyone to. From scratch takes longer, requires more knowledge which takes time to acquire, makes more dishes, requires more types of equipment, and in the case of yogurt can be a safety thing

It is on the companies making these products to do better not on the individual seeking to make a part of their life easier

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[–] Frostbeard@lemmy.world 8 points 2 weeks ago

Pretty much any fruit flavoured food that is not artificial will contain sugar from the fruit juice. But most companies add sugar anyway.

[–] HowManyNimons@lemmy.world 8 points 2 weeks ago (13 children)

Is that added sugar, or sugar from the other ingredients?

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[–] BlueLineBae@midwest.social 8 points 2 weeks ago (2 children)

This is why I started making a lot of my own things. There are lots of options in the store for some items where you can get something without sugar that didn't need it. But then there's things like mayonnaise... Let me tell you that mayonnaise doesn't need any sugar and most brands that don't have sugar are like $11 for an 8oz jar. So I started making it myself at home. I also started making bread which later turned into a hobby, but now I can't eat the store bread because it's too sweet. I even make my own jam now and I know what you're gonna say "but jam is like... mostly sugar", but I'll have you know that jam tastes WAY better with half the sugar that it's typically made with. It's an art form to get it thick without adding more sugar, but it's worth it. Looking back, I know most people can't make all this shit and it's really sad that people can't buy things with less sugar at the store without paying an arm and a leg. It really says a lot about our society that this is true.

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