- Candy May 4, 2013 05:46 PM
After moving to the mid-west, Bloomington, In. and having grown up as an Air Force brat living mainly in Japan, Calif, Tex, Ga, and northern NY on the Canadian border I am finding food here too sweet. This is still the case after moving here (1 more degree dear, 18 mos. tops) from Plattsburgh, NY.
Tonight's dinner was less that satisfying. I bought Perino Manicotti, some Johnson. Bros. Chicken and Pork mild Italian sausage and most of it went into the waste basket. I should have read the label carefully. Not only were the manicotti full of a lot of chemicals I'd rather avoid but there were 6 grams of sugar per stuffed noodle. I somehow thought with the name it might be from the east coast. Nope made in Michigan. The sausage was also sweet, 3 g./sugar/ link. I just don't get the amount of sweetness and sugar in food that I get here. Yeah I can make my own Maniccoti. I often do and make my own pasta too. I just thought this might make a good easy supper on a busy night. Wrong, wrong, wrong etc.
I am wondering if producers make foods destined for the mid-west with more sweetening for this area of the country. I have found Hellman's mayo too sweet. I have been buying Kraft Homestyle with the brown cap. acceptable, it has a small amount of sugar. Usually I make my own or buy Dukes when I can. You'd think by now I would have adjusted, but no. I just don't want sugar in my food unless it is dessert. I rarely buy salad dressing prefering to make my own with the oh so wonderful Castellas olive oil made from Fruite Noir (fermented black oilves) from Provence. I do buy Marie's Bleu Cheese, can't have good "wings" with out it. Oh well the end of the tenure here is in sight. It will be good to escape the land of sugar everywhere.
The amount of added sugar in processed food is astounding, but just the amount of sugar that is generally eaten each meal is over the top.
Just look at "common" breakfast foods - cereal, breads, granola, honey, jam, bagels, donuts, oatmeal with brown sugar, yogurt with fruits, waffles, pancakes, syrups, fruits, juices, etc. it really is shocking if you take sugar gram counts.
I think it is really gross.
The sweetness thing seems to keep growing. I cannot eat many commercially produced breads because they are too sweet. There are very few prepared foods that I buy without scrutinizing the ingredients list. I have become so sensitive to "sweet" that I really avoid it. When I am cooking from a recipe I frequently cut back on the sugar that is called for. I have found in many recipes (Usually not in baking where it could be part of the formula, but in things like breads it can be eliminated) you can halve it or eliminate it all together.
(Usually not in baking where it could be part of the formula, but in things like breads it can be eliminated)
Don't be afraid to cut back on the sugar even in baked goods that are supposed to be sweet. You can easily reduce it by at least 1/4 without altering structure or texture, and some recipes can tolerate up to a 50% reduction. Using brown sugar or honey instead of white sugar also helps keep things moist.
Hellman's actually has slightly less carb per gram than Kraft real mayo and Trader Joes Organic mayo (H-.01g, K-.03, T-.03). There is far more vinegar and salt than sugar, and with the tiny amount of carb in egg there can't be more than a trace amount in a serving.
Given every person has their own version of good. Perhaps Hellman's has too little lemon juice for some people's palates.
I find a lot of things too sweet, and constantly read labels on the few pre-made foods that I buy, like bread and crackers looking at grams of sugar. I usually find desserts too sweet too.. When I bake, I normally cut back the sugar by a third.