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Jan 7, 2007 05:37 PM

Sugar in food

Last night we went out for the first time to a restaurant which has been in town for a couple of years. It is a franchise outlet of a Louisiana small chain, D'Angleo's. I ordered a sausage and pepperoni calzone and the filling had ricotta which had obviously been heavily sweetened with sugar. I found it really unpleasant. We no longer follow a low fat diet, it was too unhealthy for us and after cutting out sugar and white flour and products made there with I've become really sensitive to sugar.

I was also watching Food Network and today's programing seems to be all about eating "healthy". I was watching Barefoot Contessa in particular and was just wowed by the amount of sugar was going into her so called "healthy" food or was in it to begin with. Anyone else have an issue with this? We definitely won't be going back to that restaurant.

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  1. I've been trying to cut refined sugar from my diet for quite a while now.

    I definitely notice the difference... excluding desserts (where you'd expect sugar most of the time) foods with added sugar are not only noticeable, but make me feel grumpy afterwards.

    What's good about your situation is now you know never to go back to that restaurant again! If you were still eating sugar you might have never noticed...

    1. You do become really sensitive to the taste of added sugar once you cut it. I have blood sugar issues, and when I'm following a proper diet (...not over the holidays (face of shame)...), it is really hard to find the right food.

      We went to, oh, shoot, what's that place? McAllister's, I think it was. I selected the chili thinking it was the safest of all the choices. I could not eat it. The first bite tasted like a spoonful of sugar.

      One of my best friends laughed at me when I had sugar-free cookies on hand for sweet tooth emergencies. She thought they were unpalatable. Funny, not too long ago, she decided she had to lose 5 or 10 pounds and reduced her carbs. She now has sugar-free cookies in her pantry and has described them as delicious. hahaha

      1. I haven't noticed it too often at restaurants because I don't eat out that often but I darn well notice it at the grocery store when I read labels...there is NO reason to put sugar in potato salad in my opinion! Yet, bang, there it is on the label--really bad. That horrid high fructose corn syrup is in everything known to mankind now too. I guess when someone claims that a food is "healthy" we all need to say: "Prove me how it's healthy."

        4 Replies
        1. re: Val

          The store was out of usable avacados and I mas making carnitas one night. DH ran out to the store and bought some brand of prepared guacamole. I took a good look at the lable and OMG the sugar in that crap! It went right in the trash.

          But you are right with "healthy? Prove it to me". I don't know where the masses got the idea that butter is bad and sugar, and other simple carbs were a healthy way to eat. The low fat cooking mags depend too much on pasta and Cooking Light you know is going to have a dessert on the cover 8 out of 12 issues.

          1. re: Candy

            I don't know if you've ever tried AvoClassic - wholly guacamole. It's refrigerated - and delicious. I will buy their regular guacamole and doctor it up to make it closer to mine. I've practically stopped buying avocados for guac (sometimes have to buy them fresh for slicing.) Avo has several varieties, including guacasalsa, which we love, and a spicy salsa. I haven't tried all the varieties, but the ones I have tried are good.

            Anyhow, point being, I don't think they have sugar. Their guac is avocados, onions, and spices. Even in our podunk town (with two pretty pitiful grocery stores right across the street from each other & owned by the same family), they carry some of the AvoClassic products. At Whole Foods, they are in the refrigerator section (back by yogurt, eggs, vegetarian "meat" products, etc.) or in one of the "portable" fridge sections. At our local grocer, it's in the produce section.

            1. re: luv2bake

              Oh, and did I mention it's like $3ish for a package that contains the equivalent of 5 avocados? And guaranteed to not be stringy, nasty, brown, etc. :)

              1. re: luv2bake

                I know I can get Calavo pre-made stuff in the dairy area of my store, the stuff my DH got was in with the chilled salad dressings in produce, but I really do like to make my own. I know what is in there and I like it kind of chunky.

        2. I remember seeing somebody on the Food Network one day add sugar to a boiled corn dish. I certainly would not prepare a dish like that for my own tastes. If a guest wants to add sugar to a vegetable dish like that at my table, I would never stop them but it won't start with me.

          2 Replies
          1. re: Velma

            Corn in and of itself is a sugary vegetable... there is definitely no need to add sugar to corn but I do remember seeing people add sugar to corn on the cob while it is cooking, totally ridiculous.

            1. re: Velma

              A neighbor of mine had to go to the school to complain because they put sugar in all their veggies. Her son is diabetic and couldn't eat much at school because they added sugar to everything. (Hello - who's the dietician at the school?! Somebody's daughter? Good grief.)

              Anyhow, she was told that was the "tradition" and that some people wouldn't dream of fixing their veggies without sugar. (I do think they stopped doing it, though, because of the health issues she raised. Not positive, though.)

              Diabetes on the march!

            2. It isn't any surprise that her food is loaded with fat and sugar. Just look how fat she has gotten.

              This is not everyday cooking. I use sugar and salt and butter when cooking, but not all the time in large quantities in everything.

              Moderation is the key, and a modified low carb diet is extremely healthy for everyone.