Cutting Sugar From my Diet entirely
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Historically, btw, tomato ketchup was just one kind of ketchup. You can make your own if you don't want added sugar or want to control the amount. I know a guy who makes his own just because it's something to do with extra tomatoes. Here's a fun article I read ages ago (I love the internet -- I just knew I'd be able to find it) about how even though artisan mustard took off, ketchup seems resistant: http://www.newyorker.com/magazine/2004/09/06/the-ketchup-conundrum
Also, here are some older recipes for tomato ketchup:
From https://en.wikipedia.org/wiki/Ketchup#History- Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.
- Stir them to prevent burning.
- While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.
- Boil over a slow fire till quite thick, stir all the time.
- Bottle when cold.
One hundred tomatoes will make four or five bottles and keep good for two or three years.
This early recipe for "Tomata Catsup" from 1817 still has the anchovies that betray its fish-sauce ancestry:- Gather a gallon of fine, red, and full ripe tomatas; mash them with one pound of salt.
- Let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper.
- Boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of mace, the same of allspice and ginger, half an ounce of nutmeg, a drachm of coriander seed, and half a drachm of cochineal.
- Pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years.
From the same source: "In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin). American cooks also began to sweeten ketchup in the 19th century.[17]
As the century progressed, tomato ketchup began its ascent in popularity in the United States. Ketchup was popular long before fresh tomatoes were.[18] Many Americans[who?] continued to question whether it was safe to eat raw tomatoes. However, they were much less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.[18]"7 -
lemurcat12 wrote: »strawberrysnap wrote: »
Different opinions I guess, I personally eat ketchup with virtually everything and avoid salt but I appreciate the clarity thank youstrawberrysnap wrote: »Guys I get everyone's point but I was trying to state sugar isn't normally what someone thinks of when they think of ketchup-idk about you guys but personally one tablespoon of ketchup is not satisfactory for me when eating meat for example so it adds up without realising
But some of us do think "sugar" the moment a tiny drop of that stuff touches our tongues. It's one of the reasons I don't like it.
When it comes to meat, I'd rather just salt it or add spices like garlic, chili, or curry ... or several others depending on what I'm making.
Normal ketchup has salt in it.
Yes, and that's another reason I don't use it. I figure if I've got to salt it to cut the sweetness and make it taste OK, and it already has lots of salt in it ... what's the point?2 -
lemurcat12 wrote: »strawberrysnap wrote: »
Different opinions I guess, I personally eat ketchup with virtually everything and avoid salt but I appreciate the clarity thank youstrawberrysnap wrote: »Guys I get everyone's point but I was trying to state sugar isn't normally what someone thinks of when they think of ketchup-idk about you guys but personally one tablespoon of ketchup is not satisfactory for me when eating meat for example so it adds up without realising
But some of us do think "sugar" the moment a tiny drop of that stuff touches our tongues. It's one of the reasons I don't like it.
When it comes to meat, I'd rather just salt it or add spices like garlic, chili, or curry ... or several others depending on what I'm making.
Normal ketchup has salt in it.
Yes, and that's another reason I don't use it. I figure if I've got to salt it to cut the sweetness and make it taste OK, and it already has lots of salt in it ... what's the point?
I do wonder about this claim that HFCS was added and it became sweeter in the '70s, as that may be consistent with my memories. I was into salty foods as a kid (would add salt liberally--the idea of doing it to the extent I did seems disgusting now) but never had a huge sweet tooth and HATED when things were sweeter than I thought they should be (I still think sweet salad dressings are weird and an abomination, loathe honey mustard, etc.). We'd do fast food on rare occasion, usually as a group thing, and I remember preferring McD's to BK because the ketchup (which I put on my fries and which came on the burger) at BK's was noticeably sweeter to my palate and ruined everything with it's awful taste. Maybe the brand BK used was just slightly ahead, as this was when I was pretty young, probably between 1975 and 1978 based on where I'm thinking we were living. Hmm.
Or the McD's brand just had more salt to balance the sugar!
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lemurcat12 wrote: »lemurcat12 wrote: »strawberrysnap wrote: »
Different opinions I guess, I personally eat ketchup with virtually everything and avoid salt but I appreciate the clarity thank youstrawberrysnap wrote: »Guys I get everyone's point but I was trying to state sugar isn't normally what someone thinks of when they think of ketchup-idk about you guys but personally one tablespoon of ketchup is not satisfactory for me when eating meat for example so it adds up without realising
But some of us do think "sugar" the moment a tiny drop of that stuff touches our tongues. It's one of the reasons I don't like it.
When it comes to meat, I'd rather just salt it or add spices like garlic, chili, or curry ... or several others depending on what I'm making.
Normal ketchup has salt in it.
Yes, and that's another reason I don't use it. I figure if I've got to salt it to cut the sweetness and make it taste OK, and it already has lots of salt in it ... what's the point?
... and HATED when things were sweeter than I thought they should be (I still think sweet salad dressings are weird and an abomination, loathe honey mustard, etc.). ...
I'm right there with you. I have never been a fan of sweet and sour anything ... or pineapple on pizza ... or here in Australia a big thing is "sweet chili". That's a big NO for me.
Seems to me McD's in Canada, back in the late 1980s, used to offer a selection of dipping sauces for their McNuggets. I didn't like the McNuggets but I had a friend who really did and he tried all the dipping sauces, so I'd have one McNugget and try a sauce ... dislike them all. Haven't touched McNuggets or dipping sauces since.
And it also seems to me that perhaps McD's either added more salt to their ketchup than other places, or maybe the fries were just that salty.
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strawberrysnap wrote: »Guys I get everyone's point but I was trying to state sugar isn't normally what someone thinks of when they think of sugar-idk about you guys but personally one tablespoon of ketchup is not satisfactory for me when eating meat for example so it adds up without realising
I like to eat a lot of ketchup. I buy the reduced sugar so that I can have a lot for 20 calories instead of 1000 -
+1paperpudding wrote: »If you have a can of soda (coke) a day, in a year you will be 1kg heavier. Take 20 years and wonder why you are 50lbs overweight.
Lots of people could have a can of soda a day and not gain weight - as long as it fits in their calorie level.
Or conversely they could eat ,say, 2 apples a day for a year and gain 1kg if takes them over their calorie level.
Silly comment is really silly.
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I don't disagree because of a "personal view". I disagree because that's just not how biology works. Look up the digestive system and there is NO DISPUTE by any Journal of SCIENCE, PHYSIOLOGY or BIOLOGY on how the body digests any saccharide. As with all of them, they get broken down to their simplest forms (usually glucose or fructose) then digested. That's pretty much it.
NOT a peer reviewed article and written by a guy that SUPPORTS and sells Paleo books. FAIL.RuNaRoUnDaFiEld wrote: »Start reasonably and cut refined sugars for 2 weeks and see how you feel. Make sure you are not replacing with a bunch of artificial sweeteners. Due to a health issue I had to cut refined sugars but still use honey agave and natural sugars in fruits and vegetables. My goal is to stay under 30g a day. Think that is about as close as I can get to "no sugar" and eat a complete diet. (2100 cal/day)
How would cutting refined sugar help a health issue if you are replacing it with natural sugar?
Your body doesn't care where it comes from. Sugar is sugar.
Your body does care.
Refined sugar is broken down by the body differently than natural occouring sugars. Refined sugars are made of bonded sucrose and glucose and when they are processed by the body it dramatically increases insulin production. Or in my case fuel for bacteria production. Consuming 30g +/- of sugar daily is pretty low considering a 12oz can of coke contains 40g.
Got a link to some science on that?
1) Refined sugar (table sugar, also called sucrose) is made of glucose and fructose. Guess what honey is made of? Glucose and fructose. Guess what high fructose corn syrup is made of? You guessed it - glucose and fructose.
2) The body digests/metabolizes all sugars (refined or natural) into monosaccharides (chiefly glucose), regardless of their source. Sugar is sugar.
How your body metabolises naturally occurring sugars is different from how it metabolises artificial or processed/refined sugars. They did a study of artificial honey versus natural honey where the artificial honey had exact same ratio of glucose to fructose molecules. What they found was that the body treated the two honeys significantly differently. Too, in studies of the Kuna people who get the majority of their calories from fruit, there are no sugar related diseases and their body mass remains lean. Further studies have shown that the same molecules of sugar are processed differently...for example the fructose eaten with fruit was processed differently from HFCS...and actually that pure fructose was toxic.
https://chriskresser.com/is-all-sugar-created-equal/
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
Given. But he is simply summarising peer reviewed studies that are published on PubMed and are referenced within his article via hyperlinks. It's up to you if you want to ignore the actual studies he's referencing simply because this news reporter as it were is not an expert and has personal views you don't agree with. Me, I don't really dig into the personal background of reporters, I just skip to the scientific studies behind it. You're never going to find an article without bias one way or another. But it seems you'd only actually consider articles by people with the same bias as yourself, which is a bit narrow minded imho. I'm not a Paleo advocate myself simply because there is no one Paleo Diet that ever existed in human history so the name itself and its whole theory is based on a nonexistent premise. But that said, doesn't mean I'm not going to be open to information from all sources. I'd be happy to review any articles or studies you may wish to post on the subject. Saying you don't agree because of the credential of a reporter isn't really presenting additional information so much as criticising a spokespersons personal views...somewhat irrelevant. Cheers.
People here look for information. But they also look for information that's accurate and not just written to fill a blog. I remember having to write articles for my Wellness Center. You LOOKED for stuff to write just to fill space.
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
12 -
strawberrysnap wrote: »
So you know everything that is in your food? It's trial and error, people learn through mistakes and exploring food labelsAlatariel75 wrote: »strawberrysnap wrote: »
I actually meant people wouldn't automatically assume ketchup has a lot of added sugar but ok take my comment as you wishAlatariel75 wrote: »strawberrysnap wrote: »Ok I tried this out a while ago and it honestly wasn't as hard as it seems but be careful because first of all the only benefit I had was less sugar cravings but I had major headaches plus there is lots of sugar in hidden things like ketchup etc
The sugar in ketchup isn't "hidden". It's an ingredient. If you don't know it's there, it's a deficiency in your cooking knowledge, not something "hidden".
My point is that people are so divorced from what goes in their food these days that they don't seem to have any idea that there is sugar in things like ketchup, and bread and all sports of foods that aren't commonly thought of as sugary, but then are made out to have "hidden" sugar, when really it's just a lack of food knowledge on the part of the consumer.
I can't speak for everyone here, but I've been reading labels for 30+ years ... ever since labels have started appearing on food! So yeah, I've got a reasonable idea what's in there. Even as a kid, I read the ingredients lists on cereal boxes in both English and French.
I've also been counting calories for 30+ years. When there weren't helpful sites like this, I went to the library and researched how many calories were in things ... and what was in things.
Fortunately, my mother was a nurse and she had numerous medical texts some of which also assisted me in finding out what was in the food I ate.
I have celiac disease, and my kids had various food issues. So I read labels like a hawk, but I seem to remember reading labels long before that. I vaguely remember twigging onto the habit as part of getting my cooking badge as a Girl Scout back when I was 10 years old. Part of that involved planning and shopping for the ingredients for a meal.2 -
strawberrysnap wrote: »Guys I get everyone's point but I was trying to state sugar isn't normally what someone thinks of when they think of sugar-idk about you guys but personally one tablespoon of ketchup is not satisfactory for me when eating meat for example so it adds up without realising
I like to eat a lot of ketchup. I buy the reduced sugar so that I can have a lot for 20 calories instead of 100
Same. For me, the products taste the same and I save calories where I can.1 -
I don't disagree because of a "personal view". I disagree because that's just not how biology works. Look up the digestive system and there is NO DISPUTE by any Journal of SCIENCE, PHYSIOLOGY or BIOLOGY on how the body digests any saccharide. As with all of them, they get broken down to their simplest forms (usually glucose or fructose) then digested. That's pretty much it.
NOT a peer reviewed article and written by a guy that SUPPORTS and sells Paleo books. FAIL.RuNaRoUnDaFiEld wrote: »Start reasonably and cut refined sugars for 2 weeks and see how you feel. Make sure you are not replacing with a bunch of artificial sweeteners. Due to a health issue I had to cut refined sugars but still use honey agave and natural sugars in fruits and vegetables. My goal is to stay under 30g a day. Think that is about as close as I can get to "no sugar" and eat a complete diet. (2100 cal/day)
How would cutting refined sugar help a health issue if you are replacing it with natural sugar?
Your body doesn't care where it comes from. Sugar is sugar.
Your body does care.
Refined sugar is broken down by the body differently than natural occouring sugars. Refined sugars are made of bonded sucrose and glucose and when they are processed by the body it dramatically increases insulin production. Or in my case fuel for bacteria production. Consuming 30g +/- of sugar daily is pretty low considering a 12oz can of coke contains 40g.
Got a link to some science on that?
1) Refined sugar (table sugar, also called sucrose) is made of glucose and fructose. Guess what honey is made of? Glucose and fructose. Guess what high fructose corn syrup is made of? You guessed it - glucose and fructose.
2) The body digests/metabolizes all sugars (refined or natural) into monosaccharides (chiefly glucose), regardless of their source. Sugar is sugar.
How your body metabolises naturally occurring sugars is different from how it metabolises artificial or processed/refined sugars. They did a study of artificial honey versus natural honey where the artificial honey had exact same ratio of glucose to fructose molecules. What they found was that the body treated the two honeys significantly differently. Too, in studies of the Kuna people who get the majority of their calories from fruit, there are no sugar related diseases and their body mass remains lean. Further studies have shown that the same molecules of sugar are processed differently...for example the fructose eaten with fruit was processed differently from HFCS...and actually that pure fructose was toxic.
https://chriskresser.com/is-all-sugar-created-equal/
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
Given. But he is simply summarising peer reviewed studies that are published on PubMed and are referenced within his article via hyperlinks. It's up to you if you want to ignore the actual studies he's referencing simply because this news reporter as it were is not an expert and has personal views you don't agree with. Me, I don't really dig into the personal background of reporters, I just skip to the scientific studies behind it. You're never going to find an article without bias one way or another. But it seems you'd only actually consider articles by people with the same bias as yourself, which is a bit narrow minded imho. I'm not a Paleo advocate myself simply because there is no one Paleo Diet that ever existed in human history so the name itself and its whole theory is based on a nonexistent premise. But that said, doesn't mean I'm not going to be open to information from all sources. I'd be happy to review any articles or studies you may wish to post on the subject. Saying you don't agree because of the credential of a reporter isn't really presenting additional information so much as criticising a spokespersons personal views...somewhat irrelevant. Cheers.
People here look for information. But they also look for information that's accurate and not just written to fill a blog. I remember having to write articles for my Wellness Center. You LOOKED for stuff to write just to fill space.
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
Ok, well then if every journal of biology, physiology and science supports you opinion, then why haven't you posted any links to any studies supporting your viewpoint? And I've posted an article that references a dozen studies on PubMed that do support my viewpoint. Hmmmm, could it be because you can't find any? Obviously telling me to "look it up" isn't working because I have gone and looked it up and it all repeats what I posted...so yeah...right now I have the words of a lot of specialised Drs in lab coats versus a, what are you? Oh yeah a "certified personal trainer" who says otherwise. So, please bring on some guys in lab coats with doctorates that agree with you and I'd be happy to listen to you then.1 -
stevencloser wrote: »stevencloser wrote: »strawberrysnap wrote: »
Different opinions I guess, I personally eat ketchup with virtually everything and avoid salt but I appreciate the clarity thank youstrawberrysnap wrote: »Guys I get everyone's point but I was trying to state sugar isn't normally what someone thinks of when they think of ketchup-idk about you guys but personally one tablespoon of ketchup is not satisfactory for me when eating meat for example so it adds up without realising
But some of us do think "sugar" the moment a tiny drop of that stuff touches our tongues. It's one of the reasons I don't like it.
When it comes to meat, I'd rather just salt it or add spices like garlic, chili, or curry ... or several others depending on what I'm making.
For what it's worth I thought ketchup was a good example not because it has sugar in it, but because over time the amount of sugar added to it has increased substantially. You see once HFCS became widely available, they started using it as well as sugar. So today's ketchup from a Heinz and other brands is much sweeter than it used to be.
http://www.heinzketchup.com/Products/Heinz Ketchup 32oz
No sugar in it, only hfcs, a tiny bit more total sugars than the one I calculated the amount of added sugar for where it was below 1 gram per serving.
Ah, but that's only one line of Heinz ketchup and it's recipe today. I was talking about the recipe overvtime and all their ketchups. If you look. You'll see that today their simply ketchup and organic ketchup lines use sugar not HFCS. Too, Heinz doubled the sugar content in all their ketchups in 1970. They later switched to adding HFCS in various levels over the years...as HFCS got cheaper than sugar the amount of HFCS vs sugar ratio increased until recently earlier THIS year they made their regular line of ketchup sweetened entirely with HFCS.stevencloser wrote: »strawberrysnap wrote: »
Different opinions I guess, I personally eat ketchup with virtually everything and avoid salt but I appreciate the clarity thank youstrawberrysnap wrote: »Guys I get everyone's point but I was trying to state sugar isn't normally what someone thinks of when they think of ketchup-idk about you guys but personally one tablespoon of ketchup is not satisfactory for me when eating meat for example so it adds up without realising
But some of us do think "sugar" the moment a tiny drop of that stuff touches our tongues. It's one of the reasons I don't like it.
When it comes to meat, I'd rather just salt it or add spices like garlic, chili, or curry ... or several others depending on what I'm making.
For what it's worth I thought ketchup was a good example not because it has sugar in it, but because over time the amount of sugar added to it has increased substantially. You see once HFCS became widely available, they started using it as well as sugar. So today's ketchup from a Heinz and other brands is much sweeter than it used to be.
http://www.heinzketchup.com/Products/Heinz Ketchup 32oz
No sugar in it, only hfcs, a tiny bit more total sugars than the one I calculated the amount of added sugar for where it was below 1 gram per serving.
Ah, but that's only one line of Heinz ketchup and it's recipe today. I was talking about the recipe overvtime and all their ketchups. If you look. You'll see that today their simply ketchup and organic ketchup lines use sugar not HFCS. Too, Heinz doubled the sugar content in all their ketchups in 1970. They later switched to adding HFCS in various levels over the years...as HFCS got cheaper than sugar the amount of HFCS vs sugar ratio increased until recently earlier THIS year they made their regular line of ketchup sweetened entirely with HFCS.
Does it really matter if they doubled their added sugar in 1970 if it went from half a gram per serving to one gram per serving?
Depends if you like history or not. It is merely an example of how a lot of companies have significantly upped the sugar content of their products all coinciding with the start of the obesity epidemic, it makes for interesting epidemiological discussion and speculation.0 -
GottaBurnEmAll wrote: »strawberrysnap wrote: »
So you know everything that is in your food? It's trial and error, people learn through mistakes and exploring food labelsAlatariel75 wrote: »strawberrysnap wrote: »
I actually meant people wouldn't automatically assume ketchup has a lot of added sugar but ok take my comment as you wishAlatariel75 wrote: »strawberrysnap wrote: »Ok I tried this out a while ago and it honestly wasn't as hard as it seems but be careful because first of all the only benefit I had was less sugar cravings but I had major headaches plus there is lots of sugar in hidden things like ketchup etc
The sugar in ketchup isn't "hidden". It's an ingredient. If you don't know it's there, it's a deficiency in your cooking knowledge, not something "hidden".
My point is that people are so divorced from what goes in their food these days that they don't seem to have any idea that there is sugar in things like ketchup, and bread and all sports of foods that aren't commonly thought of as sugary, but then are made out to have "hidden" sugar, when really it's just a lack of food knowledge on the part of the consumer.
I can't speak for everyone here, but I've been reading labels for 30+ years ... ever since labels have started appearing on food! So yeah, I've got a reasonable idea what's in there. Even as a kid, I read the ingredients lists on cereal boxes in both English and French.
I've also been counting calories for 30+ years. When there weren't helpful sites like this, I went to the library and researched how many calories were in things ... and what was in things.
Fortunately, my mother was a nurse and she had numerous medical texts some of which also assisted me in finding out what was in the food I ate.
I have celiac disease, and my kids had various food issues. So I read labels like a hawk, but I seem to remember reading labels long before that. I vaguely remember twigging onto the habit as part of getting my cooking badge as a Girl Scout back when I was 10 years old. Part of that involved planning and shopping for the ingredients for a meal.
I mentioned that I read labels in English and French ...
In the non-French-speaking part of Canada, we speak what I call, "Cereal Box French" ... because as you sat around the table in the morning when you were a kid, you'd read the French side of the cereal box and then read the English side and see if you could figure out what words matched.
And it does seem to me that we were required to collect labels and write down ingredients etc. for some food-related project for something ... might have been a Scouts thing or maybe one of the cooking classes I took way back when.
I'm just pleased that just about everything has labels now. In the early years it was kind of hit or miss.7 -
stevencloser wrote: »stevencloser wrote: »strawberrysnap wrote: »
Different opinions I guess, I personally eat ketchup with virtually everything and avoid salt but I appreciate the clarity thank youstrawberrysnap wrote: »Guys I get everyone's point but I was trying to state sugar isn't normally what someone thinks of when they think of ketchup-idk about you guys but personally one tablespoon of ketchup is not satisfactory for me when eating meat for example so it adds up without realising
But some of us do think "sugar" the moment a tiny drop of that stuff touches our tongues. It's one of the reasons I don't like it.
When it comes to meat, I'd rather just salt it or add spices like garlic, chili, or curry ... or several others depending on what I'm making.
For what it's worth I thought ketchup was a good example not because it has sugar in it, but because over time the amount of sugar added to it has increased substantially. You see once HFCS became widely available, they started using it as well as sugar. So today's ketchup from a Heinz and other brands is much sweeter than it used to be.
http://www.heinzketchup.com/Products/Heinz Ketchup 32oz
No sugar in it, only hfcs, a tiny bit more total sugars than the one I calculated the amount of added sugar for where it was below 1 gram per serving.
Ah, but that's only one line of Heinz ketchup and it's recipe today. I was talking about the recipe overvtime and all their ketchups. If you look. You'll see that today their simply ketchup and organic ketchup lines use sugar not HFCS. Too, Heinz doubled the sugar content in all their ketchups in 1970. They later switched to adding HFCS in various levels over the years...as HFCS got cheaper than sugar the amount of HFCS vs sugar ratio increased until recently earlier THIS year they made their regular line of ketchup sweetened entirely with HFCS.stevencloser wrote: »strawberrysnap wrote: »
Different opinions I guess, I personally eat ketchup with virtually everything and avoid salt but I appreciate the clarity thank youstrawberrysnap wrote: »Guys I get everyone's point but I was trying to state sugar isn't normally what someone thinks of when they think of ketchup-idk about you guys but personally one tablespoon of ketchup is not satisfactory for me when eating meat for example so it adds up without realising
But some of us do think "sugar" the moment a tiny drop of that stuff touches our tongues. It's one of the reasons I don't like it.
When it comes to meat, I'd rather just salt it or add spices like garlic, chili, or curry ... or several others depending on what I'm making.
For what it's worth I thought ketchup was a good example not because it has sugar in it, but because over time the amount of sugar added to it has increased substantially. You see once HFCS became widely available, they started using it as well as sugar. So today's ketchup from a Heinz and other brands is much sweeter than it used to be.
http://www.heinzketchup.com/Products/Heinz Ketchup 32oz
No sugar in it, only hfcs, a tiny bit more total sugars than the one I calculated the amount of added sugar for where it was below 1 gram per serving.
Ah, but that's only one line of Heinz ketchup and it's recipe today. I was talking about the recipe overvtime and all their ketchups. If you look. You'll see that today their simply ketchup and organic ketchup lines use sugar not HFCS. Too, Heinz doubled the sugar content in all their ketchups in 1970. They later switched to adding HFCS in various levels over the years...as HFCS got cheaper than sugar the amount of HFCS vs sugar ratio increased until recently earlier THIS year they made their regular line of ketchup sweetened entirely with HFCS.
Does it really matter if they doubled their added sugar in 1970 if it went from half a gram per serving to one gram per serving?
Depends if you like history or not. It is merely an example of how a lot of companies have significantly upped the sugar content of their products all coinciding with the start of the obesity epidemic, it makes for interesting epidemiological discussion and speculation.
Half a gram of sugar in ketchup is probably not the reason for the obesity epidemic. A sudden increase of calorie dense food availability to near limitless amounts for even the poorest people coupled with a technological explosion reducing the need to actually walk places though...15 -
I don't disagree because of a "personal view". I disagree because that's just not how biology works. Look up the digestive system and there is NO DISPUTE by any Journal of SCIENCE, PHYSIOLOGY or BIOLOGY on how the body digests any saccharide. As with all of them, they get broken down to their simplest forms (usually glucose or fructose) then digested. That's pretty much it.
NOT a peer reviewed article and written by a guy that SUPPORTS and sells Paleo books. FAIL.RuNaRoUnDaFiEld wrote: »Start reasonably and cut refined sugars for 2 weeks and see how you feel. Make sure you are not replacing with a bunch of artificial sweeteners. Due to a health issue I had to cut refined sugars but still use honey agave and natural sugars in fruits and vegetables. My goal is to stay under 30g a day. Think that is about as close as I can get to "no sugar" and eat a complete diet. (2100 cal/day)
How would cutting refined sugar help a health issue if you are replacing it with natural sugar?
Your body doesn't care where it comes from. Sugar is sugar.
Your body does care.
Refined sugar is broken down by the body differently than natural occouring sugars. Refined sugars are made of bonded sucrose and glucose and when they are processed by the body it dramatically increases insulin production. Or in my case fuel for bacteria production. Consuming 30g +/- of sugar daily is pretty low considering a 12oz can of coke contains 40g.
Got a link to some science on that?
1) Refined sugar (table sugar, also called sucrose) is made of glucose and fructose. Guess what honey is made of? Glucose and fructose. Guess what high fructose corn syrup is made of? You guessed it - glucose and fructose.
2) The body digests/metabolizes all sugars (refined or natural) into monosaccharides (chiefly glucose), regardless of their source. Sugar is sugar.
How your body metabolises naturally occurring sugars is different from how it metabolises artificial or processed/refined sugars. They did a study of artificial honey versus natural honey where the artificial honey had exact same ratio of glucose to fructose molecules. What they found was that the body treated the two honeys significantly differently. Too, in studies of the Kuna people who get the majority of their calories from fruit, there are no sugar related diseases and their body mass remains lean. Further studies have shown that the same molecules of sugar are processed differently...for example the fructose eaten with fruit was processed differently from HFCS...and actually that pure fructose was toxic.
https://chriskresser.com/is-all-sugar-created-equal/
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
Given. But he is simply summarising peer reviewed studies that are published on PubMed and are referenced within his article via hyperlinks. It's up to you if you want to ignore the actual studies he's referencing simply because this news reporter as it were is not an expert and has personal views you don't agree with. Me, I don't really dig into the personal background of reporters, I just skip to the scientific studies behind it. You're never going to find an article without bias one way or another. But it seems you'd only actually consider articles by people with the same bias as yourself, which is a bit narrow minded imho. I'm not a Paleo advocate myself simply because there is no one Paleo Diet that ever existed in human history so the name itself and its whole theory is based on a nonexistent premise. But that said, doesn't mean I'm not going to be open to information from all sources. I'd be happy to review any articles or studies you may wish to post on the subject. Saying you don't agree because of the credential of a reporter isn't really presenting additional information so much as criticising a spokespersons personal views...somewhat irrelevant. Cheers.
People here look for information. But they also look for information that's accurate and not just written to fill a blog. I remember having to write articles for my Wellness Center. You LOOKED for stuff to write just to fill space.
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
Ok, well then if every journal of biology, physiology and science supports you opinion, then why haven't you posted any links to any studies supporting your viewpoint? And I've posted an article that references a dozen studies on PubMed that do support my viewpoint. Hmmmm, could it be because you can't find any? Obviously telling me to "look it up" isn't working because I have gone and looked it up and it all repeats what I posted...so yeah...right now I have the words of a lot of specialised Drs in lab coats versus a, what are you? Oh yeah a "certified personal trainer" who says otherwise. So, please bring on some guys in lab coats with doctorates that agree with you and I'd be happy to listen to you then.
Krebs Cycle.
There, that should give you a few years worth of reading material.10 -
To the point of the original post, assuming that the OP meant added sugars and hoping he didn't mean vegetables and dairy, I'll share my experiences.
I gave up added sugars and fruits (except berries) by adopting a low carbohydrate diet for ten years. I didn't really feel any different and I wasn't controlling calories. I did drop some weight, but I still had a tendency to overeat and never reached a goal weight I had in mind.
I have celiac disease and finding out about the existence of gluten free oats (they weren't a thing when I was first diagnosed with celiac), was enough for me to give up eating low carb.
I gradually reintroduced other things I was missing into my diet like apples and bananas, but still didn't really eat anything sugary for quite some time.
Again, I didn't feel any different.
I stayed eating that way for quite some time, and did put on weight but that was due to eating feelings during a stressful time.
When I started on the path to losing weight, I actually started incorporating more foods into my diet that I'd given up for a long time because I became more active. I ate cookies and ice cream again. The more active I got, the more starch I needed to fuel my activity.
I feel better than I ever felt back then in many ways because back then I had unaddressed medical issues.
A poster upthread mentioned something about appetite control. I don't think that's specific to any way of eating.
I eat sugar, and plenty of starchy foods and have a low fat diet to control familial hypercholesterolemia.
I get up at 5:00 every morning and exercise every day, even if it's just a long walk. I have two cups of tea with fat free half and half in the morning, but am not hungry until 2:00 or 3:00 in the afternoon.
Trying different dietary approaches as you go along is usually something all of us go through in order to find something sustainable we can stick with for life. One thing I took away from my time living without sugar was the experimentation I did with various vegetables. My appreciation for veggies grew during that time and has stayed with me to this day. It also made me realize that I really don't want to live without apples or bananas.
So, it won't hurt you to give it up for a time, and maybe you'll find out some things from it too.4 -
The digestion and action of sugar in the body is generally accepted science.
http://pharmaxchange.info/press/2013/10/energetics-of-cellular-respiration-glucose-metabolism/1 -
Recent study showing the sugar in fresh fruit is metabolised differently from refined sugars such that fresh fruit is beneficial to the health of even people with diabetes. So the OP shouldn't stop eating fruit as any sugar ingested from it will not adversely affect their health.
https://www.wellandgood.com/good-food/fresh-fruit-lowers-risk-of-diabetes/
Link to the study on PLOS itself.
http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.10022790 -
Recent study showing the sugar in fresh fruit is metabolised differently from refined sugars such that fresh fruit is beneficial to the health of even people with diabetes. So the OP shouldn't stop eating fruit as any sugar ingested from it will not adversely affect their health.
https://www.wellandgood.com/good-food/fresh-fruit-lowers-risk-of-diabetes/
Link to the study on PLOS itself.
http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002279
???????
How does that link show what you're saying? It's an epidemiological study that did not observe any sort of metabolic process. It merely noted a correlation between fruit consumption and the incidence of diabetes.9 -
Recent study showing the sugar in fresh fruit is metabolised differently from refined sugars such that fresh fruit is beneficial to the health of even people with diabetes. So the OP shouldn't stop eating fruit as any sugar ingested from it will not adversely affect their health.
https://www.wellandgood.com/good-food/fresh-fruit-lowers-risk-of-diabetes/
Link to the study on PLOS itself.
http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002279
That study doesn't say anything about sugar being metabolised differently.
It was just a questionnaire of people who eat fruit and whether they went on to get diabetes. The correlation being that people who consume fruit tend to have a healthier all round diet. Being over weight is the main causes of diabetes.
11 -
lemurcat12 wrote: »lemurcat12 wrote: »strawberrysnap wrote: »
Different opinions I guess, I personally eat ketchup with virtually everything and avoid salt but I appreciate the clarity thank youstrawberrysnap wrote: »Guys I get everyone's point but I was trying to state sugar isn't normally what someone thinks of when they think of ketchup-idk about you guys but personally one tablespoon of ketchup is not satisfactory for me when eating meat for example so it adds up without realising
But some of us do think "sugar" the moment a tiny drop of that stuff touches our tongues. It's one of the reasons I don't like it.
When it comes to meat, I'd rather just salt it or add spices like garlic, chili, or curry ... or several others depending on what I'm making.
Normal ketchup has salt in it.
Yes, and that's another reason I don't use it. I figure if I've got to salt it to cut the sweetness and make it taste OK, and it already has lots of salt in it ... what's the point?
... and HATED when things were sweeter than I thought they should be (I still think sweet salad dressings are weird and an abomination, loathe honey mustard, etc.). ...
I'm right there with you. I have never been a fan of sweet and sour anything ... or pineapple on pizza ... or here in Australia a big thing is "sweet chili". That's a big NO for me.
Seems to me McD's in Canada, back in the late 1980s, used to offer a selection of dipping sauces for their McNuggets. I didn't like the McNuggets but I had a friend who really did and he tried all the dipping sauces, so I'd have one McNugget and try a sauce ... dislike them all. Haven't touched McNuggets or dipping sauces since.
And it also seems to me that perhaps McD's either added more salt to their ketchup than other places, or maybe the fries were just that salty.
It was definitely not the fries, but specifically the ketchup. I tasted them and found the BK one sweeter tasting and nasty compared to the ketchup we had at home and the McD's one. (I hate ketchup now, but as a kid I liked it okay, except that BK one.)1
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