Crazy places you've found carbs (and how many)!?!

cacolorado
cacolorado Posts: 8 Member
edited November 17 in Social Groups
I ordered a San Pellegrino Pompelmo, a flavorful sparkling grapefruit beverage at lunch today, thinking "oh, nice.... it will be sparkling water with a splash of grapefruit for flavor." UGH! WRONG! There are 34 grams of CARB/SUGAR in WATER!! Utterly ridiculous. Needless to say, that was a big disappointment.
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Replies

  • genmon00
    genmon00 Posts: 604 Member
    Seasoning salt! 2 tbsp had 3 g/c I'm like it's seasoning SALT not sugar lol but sugar seems to be in EVERYTHING :s
  • RalfLott
    RalfLott Posts: 5,036 Member
    edited April 2017
    Liquid Smoke and (I suspect) library paste......

    PS Does sugar by any other name smell as *kitten* ?

    Sugars by other names......

    Let's see, mmmm......Maltodextrin, Maltol, Maltose, Mannose - all sugar! (Not to mention corn syrup "solids" :s )
  • Ketolover71
    Ketolover71 Posts: 68 Member
    Store bought chicken broth! I was so disappointed! It's not in all store bought chicken broth...but I check the ingredients from now on.
  • eneild
    eneild Posts: 198 Member
    Monin brand of sugar-free vanilla syrup that my local coffee shop (Caribou) uses-9g carbs/serving!
  • nvmomketo
    nvmomketo Posts: 12,019 Member
    Bacon. Why would anyone add sugar to bacon? It's just so very very wrong.
  • my4andme333
    my4andme333 Posts: 140 Member
    nvmomketo wrote: »
    Bacon. Why would anyone add sugar to bacon? It's just so very very wrong.

    Guilty, well sort of lol, if I'm craving something sweet I'll sprinkle bacon with stevia and cocoa powder, always hits that sweet/salty spot :)
  • nvmomketo
    nvmomketo Posts: 12,019 Member
    nvmomketo wrote: »
    Bacon. Why would anyone add sugar to bacon? It's just so very very wrong.

    Guilty, well sort of lol, if I'm craving something sweet I'll sprinkle bacon with stevia and cocoa powder, always hits that sweet/salty spot :)

    Ah, see that doesn't count because it is stevia! ;)
  • ms_smartypants
    ms_smartypants Posts: 8,278 Member
    I was surprised to see 300g of cucumber had 14 grams of carbs
  • RalfLott
    RalfLott Posts: 5,036 Member
    eneild wrote: »
    Monin brand of sugar-free vanilla syrup that my local coffee shop (Caribou) uses-9g carbs/serving!

    Whoa. Where do those carbs come from? Erythritol?
  • eneild
    eneild Posts: 198 Member
    RalfLott wrote: »
    eneild wrote: »
    Monin brand of sugar-free vanilla syrup that my local coffee shop (Caribou) uses-9g carbs/serving!

    Whoa. Where do those carbs come from? Erythritol?

    Yes and, if I remember correctly, monk fruit as well and there might have been something else I missed as the barista read through the ingredients.
  • mandycat223
    mandycat223 Posts: 502 Member
    Ground turkey. I was surprised to find not many but some carb grams listed for the frozen turkey patties I've been buying at Sam's Club. When I read the ingredient list, what should appear but sugar. Back to where I should have stayed: sirloin patties, ingredients = sirloin.
  • RalfLott
    RalfLott Posts: 5,036 Member
    Ground turkey. I was surprised to find not many but some carb grams listed for the frozen turkey patties I've been buying at Sam's Club. When I read the ingredient list, what should appear but sugar. Back to where I should have stayed: sirloin patties, ingredients = sirloin.

    You can look through a lot of meat at the deli counter - even pricey Boar's Head stuff - before you find anything without dextrose. And there was even cornstarch in the gouda!
  • hoping32
    hoping32 Posts: 33 Member
    I am guilty of having the occasional soda. I was shocked to realize that Fresca has 1 gram of carb per serving!!! No more for me!
  • SuperCarLori
    SuperCarLori Posts: 1,248 Member
    Scallops! I know @Gallowmere1984 schooled me on the WWWHHHYYYY?!? But I'm only on my first mug of Joe, so I can't think. But scallops, oysters, clams etc. It has something to do with *shudders* rigor mortis.
  • Gallowmere1984
    Gallowmere1984 Posts: 6,626 Member
    edited April 2017
    Scallops! I know @Gallowmere1984 schooled me on the WWWHHHYYYY?!? But I'm only on my first mug of Joe, so I can't think. But scallops, oysters, clams etc. It has something to do with *shudders* rigor mortis.

    Yes. Invertebrates don't go through rigor mortis when they die, so they retain their glycogen stores. Beef, chicken, fish etc. would also have carbs if eaten immediately after being killed.

    Basically, rigor mortis only subsides once the energy required to maintain rigidity has been burned off.
  • retirehappy
    retirehappy Posts: 4,756 Member
    Wow, I haven't had any since going low carb, I have cut back on eating out a lot. But scallops and clams are things I eat with I travel. I live in the mountain area, so I live to vacation by the sea. Guess I will eat more crab going forwards than scallops which I adore. I have always loved sardines, salmon, and other oily fishes, so I can still have those.

    I see by googling shrimp is about 1 carb per shrimp, I can live with that. This is really good stuff to know about, thanks for posting about it.
  • AlexandraCarlyle
    AlexandraCarlyle Posts: 1,603 Member
    Don't laugh, but I don't eat oysters any more. It's against my religion. However, I love prawns, mussels and other seafood.... and eat it in abundance. Sashimi, smoked salmon, I make my own gravadlax too... that is so good!
  • Dragonwolf
    Dragonwolf Posts: 5,600 Member
    Mayo.

    Most mayos have added sugar in them, for some unknown reason. I never noticed until I had started making my own (to get away from soy/canola oil), which just consisted of egg, oil, and spices. Then I had a commercial mayo and it tasted sweet! I was like, "WTF?"

    Now, trying to find a mayo that doesn't use soy or canola oil and doesn't have added sugar is like a game of "Where's Waldo?" (hard mode if you also want some that's not like $10 for an 8oz jar).
  • AlexandraCarlyle
    AlexandraCarlyle Posts: 1,603 Member
    edited April 2017
    I agree, it's ridiculous, right....? That's why I always make my own. Why pay that much money, when you can make your own for a few cents/pence....? And it takes fewer than 30 seconds - !
  • dulcitonia
    dulcitonia Posts: 278 Member
    nvmomketo wrote: »
    Bacon. Why would anyone add sugar to bacon? It's just so very very wrong.
    Agreed. Who adds stuff to such perfection?

  • dulcitonia
    dulcitonia Posts: 278 Member
    Seasoning packets... For tacos, pot roast, soups, etc...
    The carbs are ridiculous
  • Violet_Flux
    Violet_Flux Posts: 481 Member
    I was upset when I realized sriracha sauce has 1g per teaspoon rather than per tablespoon. I used to use.... a lot of that on my stirfrys.
  • Dragonwolf
    Dragonwolf Posts: 5,600 Member
    dulcitonia wrote: »
    Seasoning packets... For tacos, pot roast, soups, etc...
    The carbs are ridiculous

    There's sugar in bullion! :rage:

    For seasoning mixes, I've just given up and made my own. It's better that way, anyway.
  • mandycat223
    mandycat223 Posts: 502 Member
    I agree, it's ridiculous, right....? That's why I always make my own. Why pay that much money, when you can make your own for a few cents/pence....? And it takes fewer than 30 seconds - !

    Here in the South, you can always find Dukes Mayonnaise. It's the only one I know of that doesn't have sugar as an ingredient. If you order online, it's pretty pricey, so I was happy to find Dukes at my local Publix grocery store. My own DIY-mayo attempts have been less than stellar.
  • PaulaJSchiller
    PaulaJSchiller Posts: 100 Member
    Morton's iodized table salt has dextrose on the ingredient list. It doesn't show to add carbs, per 1/4 tsp serving, but why?
  • RalfLott
    RalfLott Posts: 5,036 Member
    Morton's iodized table salt has dextrose on the ingredient list. It doesn't show to add carbs, per 1/4 tsp serving, but why?

    If you measure by the nanogram, you can get away with rounding even mercury, arsenic, and old lace to 0!
  • Gallowmere1984
    Gallowmere1984 Posts: 6,626 Member
    Wow, I haven't had any since going low carb, I have cut back on eating out a lot. But scallops and clams are things I eat with I travel. I live in the mountain area, so I live to vacation by the sea. Guess I will eat more crab going forwards than scallops which I adore. I have always loved sardines, salmon, and other oily fishes, so I can still have those.

    I see by googling shrimp is about 1 carb per shrimp, I can live with that. This is really good stuff to know about, thanks for posting about it.

    Crab retains its glycogen as well.
  • SuperCarLori
    SuperCarLori Posts: 1,248 Member
    Taco seasoning. **grumble grumble** Really grinds my gears....
  • kpk54
    kpk54 Posts: 4,474 Member
    Taco seasoning. **grumble grumble** Really grinds my gears....

    "Taco Seasoning I" from allrecipes.com is good to me. No sugar and just 8 or 9 common spices/herbs. I started making it years ago when on a low sodium due to high blood pressure so just left out the salt at that time. I finally ran out of my old batch without salt and made a fresh batch just last night with salt per the recipe. While YMMV, both my husband and I thought it was too salty so you might want to adjust the salt down initially. It is easy to add more later to taste. It will last in the pantry for a very long time without clumping cuz just herbs/spices. We know we like it so I usually make the recipe X 4 or 8.

    I just fry up the ground beef, add the spice mix and a little water then simmer for a few minutes while the flavors marry and the water evaporates. Just don't let the meat get too dry. No need for those weird thickeners and other ingredients in prepackaged taco seasoning. I use about a couple tablespoons in 8 oz of ground beef.
  • MzLazyBones
    MzLazyBones Posts: 63 Member
    Squash Light (from Harboe) - it has between 0-1g of carbs from sugar, and 5 calories per 50cL bottle. Disappointing, but when I have one from time to time (guilty pleasure) I log it as 1 carb, all from sugar. Grumble.
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