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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[–] Kolanaki@yiffit.net 8 points 5 hours ago

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.

[–] Sunshine@lemmy.ca 14 points 6 hours ago (1 children)

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

[–] finestnothing@lemmy.world 3 points 4 hours ago (1 children)

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.

[–] SugarSnack@lemm.ee 1 points 4 hours ago

Candy is incredibly broad, make them call it that when it's over a threshold percentage.

[–] BonesOfTheMoon@lemmy.world 6 points 6 hours ago

Hmm that's super interesting.

[–] supercriticalcheese@lemmy.world 6 points 6 hours ago (2 children)

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.

[–] finestnothing@lemmy.world 4 points 4 hours ago

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)

[–] Kolanaki@yiffit.net 5 points 5 hours ago* (last edited 5 hours ago)

Yoplait and Chobani definitely have extra added sugar.

[–] OprahsedCreature@lemmy.ml 21 points 9 hours ago (3 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

[–] blind3rdeye@lemm.ee 2 points 4 hours ago (1 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.

It's definitely true that eating fruit is a very healthy way to consume sugar. But the amount of actual fruit in those fruit yogurts is pitifully small. Advertising aside, it's not like eating an fresh piece of fruit; and it is not why the yogurt has so much sugar it in.

[–] sin_free_for_00_days@sopuli.xyz 2 points 2 hours ago

Modern fruit isn't especially healthy:

At the Melbourne Zoo, the monkeys are no longer allowed to eat bananas. And the pandas are getting pellets instead of plums. In fact, fruit has been phased out completely. That's because the fruit that humans have selectively bred over the years has become so full of sugar the zoo's fruitarian animals were becoming obese and losing teeth. -source

[–] Kolanaki@yiffit.net 1 points 5 hours ago

Which brand would that be? It sure isn't the Yoplait or Chobani. The sugar content in those is mostly added in with HFCS.

[–] nondescripthandle@lemmy.dbzer0.com 2 points 7 hours ago* (last edited 7 hours ago) (1 children)

I have a few pizza dough recipies specifically tailored around carb:fiber ratios for those reasons. Next step is better ingredients because currently I can make up to 6:1 but it doesn't really taste right until about 8:1. Hand picking the flours I used instead of on hand ingredients and whats avaliable at typical grocers should help me progress it.

[–] OprahsedCreature@lemmy.ml 2 points 4 hours ago

This is the way

[–] Semi_Hemi_Demigod@lemmy.world 24 points 10 hours ago (3 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.

[–] Scolding7300@lemmy.world 8 points 8 hours 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

[–] droans@lemmy.world 13 points 10 hours 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.

[–] ILikeBoobies@lemmy.ca 3 points 8 hours ago* (last edited 8 hours ago)

Removes acidic flavours

[–] sushibowl@feddit.nl 2 points 9 hours ago

It sorta depends on the ingredients you're working with, some tomatoes are sweeter or more acidic than others. Where I live tomatoes tend to be somewhat watery and lack a bit of intensity of flavour. If I'm making sauce at home I'll taste a bit and add some sugar and/or red wine vinegar to balance out the flavour.

[–] kat_angstrom@lemmy.world 4 points 10 hours ago (1 children)

It honestly isn't that card to take a can of diced tomatoes and throw it on the frying pan, add some garlic, olive oil, salt, and herbs of your choosing, reduce to a suitable volume, good to go. I'm surprised more people don't do that.

Feel free to share your recipe though, I'd be curious how others do it

[–] _stranger_@lemmy.world 5 points 9 hours ago

even just a heap of "Italian seasoning" thrown in there makes a passable sauce. A can of crushed tomatoes and a can of tomato paste and a handful of Italian seasoning (with salt to taste) and you've got a decent college-kid budget sauce.

[–] Bongles@lemm.ee 11 points 10 hours 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.

[–] ManaBuilt@lemmy.world 26 points 12 hours ago

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.

[–] GhiLA@sh.itjust.works 10 points 10 hours ago

Damn, that's a lot!

takes another swig of Prego

[–] bluewing@lemm.ee 16 points 12 hours ago (4 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.......

[–] chonglibloodsport@lemmy.world 5 points 11 hours ago (1 children)

Tomatoes are about 95% water, 1% fibre, and 4% other carbs (sugars and starches). Even with no added sugar, any tomato sauce is basically all carbs and sugar (if you ignore the water).

Even though we think of tomatoes as a vegetable they’re actually a fruit. Eating a whole bunch of tomato sauce is not much different from eating a bunch of pureed strawberries. Tomatoes just don’t taste as sweet as the strawberries because because they’re more acidic.

[–] bluewing@lemm.ee 1 points 2 hours ago

Yes that's true. But that's a very good reason to not add more.

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[–] angrystego@lemmy.world 7 points 11 hours ago* (last edited 11 hours ago) (1 children)

You're perfectly right. And it's not just about energy, which there is a lot of in oils and proteins too. In nature, the sweetest things you'll get are different kinds of fruit - all packed full of vitamins, antioxidants, fiber and whatnot. And they're seasonal, so if you don't eat them right away, you're going to have to wait another year. So our taste makes us eat as much as we can. Sugar, of cours, is cheating.

(I just happen to be on my way to buy some pastries.)

[–] AlotOfReading@lemmy.world 1 points 7 hours ago (1 children)

The sweetest thing in nature is honey, nearly pure sugar that doesn't spoil. Honey tends to be available year round in Africa where our taste buds evolved.

[–] angrystego@lemmy.world 1 points 5 hours ago* (last edited 5 hours ago)

And with medicinal properties ;) A bit tricky to get though.

[–] Frostbeard@lemmy.world 8 points 12 hours ago

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

[–] pinkystew@reddthat.com 4 points 11 hours ago

Oh that's why yoplait is so fucking good

[–] jol@discuss.tchncs.de 2 points 9 hours ago

And this applies to salt as well to a lesser extent.

[–] fmstrat@lemmy.nowsci.com 16 points 15 hours ago* (last edited 15 hours 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 9 points 14 hours ago

Subway bread is considered cake in Ireland.

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[–] PugJesus@lemmy.world 184 points 1 day ago* (last edited 1 day ago) (12 children)

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

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