6 Foods with Hidden
Sugar By Joe Wilkes
From Team Beachbody - Click here for resources, tools and
information to help you to reach your health, fitness and positive lifestyle
The average American eats approximately
1,500 pounds of food every year. Of that, 160 pounds are primarily sugar. Of
course, sugar is delicious, and I know I'm happier for its existence, but of
all the things we consume, it has the least nutritive value. In fact, except
for the energy in its calories, there's not much to recommend about sugar. It's
a prime source of empty calories, and for those of us who are trying to lose
weight, sugar's the first thing we should start trimming from our diets. But
here's the problem—despite our best intentions to remove excess sugar
from our diet, the food industry has found more and more devious ways of
slipping us the sweet stuff. Whether the food industry calls sugar by another
name or adds it to foods we never thought would have needed it, our sweet tooth
is constantly being bombarded. Fortunately, with stricter labeling laws, we
have a fighting chance at cutting back on sugar.
Why does the food industry want to fill us
so full of sugar?
It's basically the same as any other
industry. For the oil industry to make more money, it needs us to use more of
its product by driving more miles. The food industry needs us to use more of
its product by eating more calories. The problem is that the American food
industry is already producing around 3,900 calories per person per day, which
is way more than we need. One solution to this surplus is to sell the food
cheaply overseas, which the industry does. The other solution is for Americans
to eat more calories. And sugar and its corn-sweetener brethren are great
calorie delivery systems, as they pack a huge caloric punch without causing
much satiety or feeling of fullness. Most people would probably stop eating
steak after they reached 1,000 calories, because they'd be stuffed, but after
you drank 1,000 calories from your Big Gulp® cup, there'd
still be room for dinner. The other reason the industry pushes sugar so hard is
that it's cheap to produce, and the cheaper the calorie, the larger the profit
Sugar in labels—hiding in plain
One of the best ways to disguise the amount of sugar in a
product is something the government already requires—printing the
information in grams. Most Americans only have the foggiest idea of how much a
gram is, because we're unaccustomed to the metric system. So when we pick up a
can of soda that contains 40 grams of sugar, we pretty much shrug our shoulders
and pop the top. And that attitude is all right with the soda industry! But
what if the label said that it contained over 10 teaspoons of sugar? If you saw
someone ladling 10 teaspoons of sugar into their morning coffee, you'd think
they were crazy, but that's how much people consume in a typical 12-ounce can.
A 64-ounce fountain drink you'd get at a movie theater or a convenience store
contains more than 53 teaspoons of sugar—almost two cups! Naturally,
people would probably think twice if the nutritional information on products
was given in measurements that were meaningful to them. But until our heavily
food industryâsubsidized government decides to change its
policy, it's a metric world, we just live in it. But we can take note that four
grams equals one teaspoon. So when you check out the label, divide the grams of
sugar by four, and that's how many teaspoons you're consuming.
Sugar, by any other name, would taste just
Another strategy the sugar pushers use to get us
to consume more calories is to rename the offending ingredient. We know to stay
away from sugar, but how about molasses, honey, sorghum, corn syrup, high
fructose corn syrup (HCFS), glucose, fructose, lactose, dextrose, sucrose,
galactose, maltose, or concentrated juices like grape or apple? Another path to
profit that the food industry has discovered is that instead of harvesting
relatively more expensive sugar cane and beets, they can produce sweeteners in
a laboratory more cheaply and with just as many calories as beet and cane
sugar. And with some sweeteners, especially the popular HCFS, it is believed
that your body will be less likely to reach satiety than with sugar, so you can
consume more. Mo' calories, mo' money. Another advantage to these doses of
-oses is that, aside from the fact that many people won't guess they're just
different forms of sugar, they can be spread out in the ingredient list
required by law, so it won't be as obvious that what you're consuming is pretty
much all sugar. When you look at a list of ingredients on a product, the
manufacturer is required to list them in order of amount, from highest to
lowest. So they can bury a quarter cup of fructose, a quarter cup of sucrose, a
quarter cup of dextrose, and a quarter cup of corn syrup in the middle of the
list, so you won't be as likely to notice that when you add them all up, the
main ingredient in the product is sugar.
Hide and seek. You're it.
So, if you're like me, you may have sworn
off soda except for special occasions, and turned the candy bowl into an
unsalted-almond bowl. No more sugar, no more problems. Except for this
problem—the food industry has cleverly snuck its sugars into products
where we never would have thought to look for sugar. It's good for the
manufacturer. It jacks up the calorie load, can enhance the product's
appearance (high fructose corn syrup gives hamburger buns their golden glow),
and can keep our sugar jones simmering at a low boil, in case we ever decide to
go back to the real thing. Here are some types of products whose labels could
bear more scrutiny.
- Spaghetti sauce.
A half cup of store-bought sauce can contain as many
as three teaspoons of corn syrup or sugar. While some of the naturally
occurring sugar in tomatoes and other vegetables will show up on the nutrition
label, most of the sugar is added. Look for brands that don't include sugar or
its aliases or make your own from fresh or canned tomatoes.
Ketchup can be 20 percent sugar or more. Not to
mention that you'll get 7 percent of your daily sodium allowance in one
tablespoon. Look for low-salt, no-sugar brands, or make your own, using pureed
carrots to add flavor and texture to the tomatoes.
cookies. Most brands of cookies now offer a
reduced-fat version of their product. Nabisco® even offers its
own line of low-fat treats, Snackwell's®. But while you're
patting yourself on the back for choosing the low-fat option, check the label.
The sneaky food manufacturers did take out the fat, but they replaced it with,
you guessed it, sugar. Many times, the reduced-fat cookie is only slightly less
caloric than the one you want to eat. And because there's no fat to make you
feel full, you'll be tempted to eat more "guilt-free" cookies. And just because
there's less fat, it doesn't mean you'll be less fat. Fat doesn't make you fat.
Calories make you fat.
- Low-fat salad
dressing. As with low-fat cookies, manufacturers have
taken the fat out of the dressing, but they've added extra salt and sugar to
make up for it. Check the label to make sure you're not replacing heart-healthy
olive oil with diabetes-causing sugar—because that's not really a
"healthy choice." Your best bet? Make your own vinaigrettes using a small
amount of olive oil, a tasty gourmet vinegar or fresh lemon juice, and some
Most processed breads can contain a good bit of sugar
or corn syrup. As always, check the ingredient label, and consider getting your
bread at a real bakery or a farmers' market—it's the best idea since,
well, you know.
- Fast food.
Needless to say, fast food is generally not good for
you. But even if you're staying away from the sodas and the shakes, everything
from the burgers to the fries to the salads is a potential place to hide sugar.
Check out the ingredients carefully at your favorite restaurant. You may be
getting more than you bargained for.