"Reduced Sugar" on the label - Pet peeve

using monk fruit sweetener instead of sugar.

This stuff is expensive, at $10 per pound but it works well.

https://www.amazon.com/Lakanto-Monkfruit-Sugar-Substitute-Classic/dp/B077SPTP4Z?pd_rd_w=nrnYI&pf_rd_p=82585345-d4df-49b0-bbc1-c842d1dad3c9&pf_rd_r=F6P62MGGNDMQ9X9S86PH&pd_rd_r=9dd1d8c3-c4fb-48aa-bd16-ce7687d35a65&pd_rd_wg=KIh0I&pd_rd_i=B077SPTP4Z&psc=1&ref_=pd_bap_d_rp_12_i

I have no problem with real sugar, it's the artificial stuff I hate.

not much aftertaste at all and quite sugar-like. In fact it IS a proper sugar, but it's chemistry is such that it just passes through you, your body doesn't convert it to energy.

It's expensive though, and pure allulose is only 70% the sweetness of sucrose so you have to use more. It adds up $$$ wise for sure, esp. if baking.

Erythritol is also not bad afa aftertaste goes, but it's a sugar alcohol so it has that same weird 'cooling' effect that the older sweeteners like xylitol have.

But I get what you're saying you want 'actually less sweet' when you see 'reduced sugar' ... but you're gonna have to check ingredients in most cases for that I'm afraid.

I’m tired of reading ingredients and finding sugar in EVERYTHING
My choice would be the one with no added sugar but usually can’t find one …

If they can make regular, low salt, no salt soups for example, why not no sugar added too ?


✌🏻

One of my favorite lunches used to be a grilled cheese sandwich and a mug of Campbell's tomato soup. Now the tomato soup is a ghost of what it used to be: no tomato tang, just a sweet limp taste. UGH! I have made few runs with my homemade tomato soup, still tweaking the recipe.

I bought a box of wheat crackers, they had a sweet-after taste Looked at the ingredients on the box - there it was: fructose syrup. Haven't purchased that product again.

Sugar, and to a much greater extent corn syrup (essentially fructose) have senators and representatives that push for subsidies so the stuff is cheap - especially high-fructose corn syrup! I think that's why it's found in so many packaged foods.

When I was cooking for my mother, who was diabetic, I checked ingredients on everything I bought: I was surprised at how many common products HFCS is in - even Worchestershire sauce! I've gotten to a point where I rarely buy packaged product - it does take more time to make my own tomato sauce, but I know exactly what it contains: tomatoes, onions, garlic, herbs from the garden, and that's it.

There are a variety of these sugar alcohols, and they have differing glycemic effects, with some being nearly as bad as straight sugar.

Most processors use the cheapest ones, which are also the worst.

In addition, since they are not digested as easily, they can cause gas, bloating and loose stools.

box was prominently labeled "no added sugar" - what does that even mean??? there was some already and they didn't add more? no sugar at all?

Gets confusing, doesn't it? Probably means they added artificial sweeteners.

American food tends to be very sweet. In every other country I’ve been to, even the sweets are less sweet. The comparison I like to make is hotel breakfasts. American hotel breakfasts are largely waffles, muffins, sweetened cereal, and sweet breads. If you’re lucky, they’ll have plain eggs, but watch out for the sausage because it will probably be sweet. German hotel breakfasts include cheese, sliced vegetables, and hearty unsweetened breads. Often the only sweetened item in a German hotel breakfast is jam or honey.

Here’s a picture I took of part of a Swiss hotel breakfast.

For about ten years I had not used ketchup on anything, then one day I decided to put some on a cheeseburger in a restaurant. I was astonished at the level of sweetness. To this day, I have no idea if it was simply because I hadn't had ketchup in so long, or if that condiment had become a lot sweeter over that time.

Can anyone enlighten me?

I’m with ya,,sister!