I was explaining this to my daughter in quite simplified terms the other day- we evolved to taste sugar and enjoy it because finding a sweet edible plant meant we had a source of energy to help us hunt that day. Pretty useful if you’re a hunter-gatherer.
So we seek out sugar. Now we can get it whenever we want it, in much more massive quantities than we are supposed to be processing. Most of us are addicted. I’m not an exception.
I might advise not downing an entire pound-and-a-half jar of spaghetti sauce in one go.
gf is prego
we like to get kinky anyways
one night things get particularly saucy
i’m sticking my noodle in her when I notice weird fucking chunks coming out, so I turn on the lights
wtf it’s red everywhere and she’s obviously not on her period
i look up at her, she’s got a glassy, jarred look on her face and she’s not answering
ohshitohshitohshitohshit
i rush her into my car and speed all the way to the hospital
she’s still bleeding everywhere
by the time we get there, she’s not bleeding much anymore, but all the color has drained and she looks colorless and almost transparent
oh shit, she looks like she’s in a vegetative state
storm into to the emergency room, cary her to the nearest doctor and explain eveything
he takes one look at ther and says
“sir, i’m sorry, there’s nothing we can do”
“WHY THE FUCK NOT???”
“we don’t operate on empty jars of spaghetti sauce”
The actual spaghetti you add it to has an even higher percentage of carbohydrates - in the form of starch which the human body easily turns into sugars - than the sauce so paradoxically you’ll end up with less sugar in your blood stream by downing that sauce by itself than if you eat it with spaghetti.
(That said, this is for uncooked spaghetti: when you cook it it grows by absorbing water which reduces the fraction of carbohydrates in the final product, so depending on the type of spaghetti it might or not end up with more carbohydrates than the sauce).
Have I lost track of what memes are? Or is it the children who are wrong?
To be fair, if you make pasta sauce from scratch you’re going to be using a fair amount of sugar to balance the acidity of your tomatoes, so I don’t find pasta sauce a useful demonstration.
But you’re still making a good point. Once you start making stuff yourself, you really see what isn’t required.
I have never put any sugar in my from scratch sauce. But that’s probably why I don’t like jar sauce.
You get it from different sources. Breakdown of onions and as someone else mentioned, carrots. Balsamic vinegar has some. There’s other sources as well, I’m just blanking on them.
But agreed, I rarely add actual plain sugar to my pasta sauces.
I don’t put anything like that in my sauce. Tomatoes, garlic, olive oil, herbs and spices.
I think cooking it for hours tends to lower the acidity a bit.
But I think I just like it that way.
Yes, but aren’t those sugars much different (read: better) than refined cane sugar (or worse: HFCS)?
Carrots are common as a sweetener and thickener in some veggie based sauces. Melinda’s hot sauce uses them too
If you let the sauce simmer for long enough, 4-5 hours, or pressure cook it the starches of the tomatoes will break down and you won’t need to add sugar. The acidity will also go down the longer it’s simmered too.
Add me to the team that at least almost never adds sugar to any pasta sauce. In very rare occasions, I might add a tiny bit of honey, but I can’t remember the last time I did that.
And honey is sugar.
The difference between it and table sugar is negligible from a glycemic response perspective.
I have literally never once added a single granule of sugar to a pasta sauce. Heat and time on the stove are the only 2 things required to balance tomato acidity, and even this can be cheated with tomato paste. If you are putting sugar in pasta sauce, you don’t now how to cook pasta sauce. It’s shocking that your comment has upvotes…
If you can grow your own tomatoes, give Amish Paste Heirlooms a try.
They grow small, but a single plant can produce hundreds of low acidity balanced tomato fruits that are perfect for pasta sauce.
Ooh, thanks, that sounds Intriguiging! Will try them next cycle (I have a couple small hydroponic setups).
Shout-out to Rao’s for actually not having a whole lot of sugar and being genuinely one of the best pasta sauces you can get in a jar. Add a little Tabasco sauce and red wine and let that simmer for an hour or so and it’s perfection.
Fage is definitely my favorite yogurt. I’m always like “how the fuck is this so God damn good? It has virtually no sugar or anything added”
Also in case you didnt know, for many reduced fat items they just end up adding more sugar.
![This is how much sugar you are [possibly] eating.(lemmy.world)](https://lemmy.world/pictrs/image/9694cd80-f133-4b02-80e3-1e937a78ea83.png){kind=link}