3 Sneaky Sources of Sugar

April 16, 2013 | By | 4 Comments

3 common foods packed with sugar you should avoid at all costs…

The cat is finally out of the bag. Sugar is getting the bad rap it actually deserves. And most everyone is coming to terms with its negative effect on the body.

In fact, you could almost say that it’s the “new fat” of our times (i.e. the one thing we’ve been told to avoid for decades… even though it’s not actually bad for you; but that’s a different story altogether).

Given this, health-conscious people are doing their best to either eliminate or drastically reduce it from their diets. Sodas and sugary drinks are the first things to go. Those are followed by candies, baked goods such as cookie and pastries, and everything else that’s more or less sweet – not to mention, tasty.

And while the above are indeed packed with the disease causing substance, the reality is, most of the sugar you eat on a daily basis is lurking in places you’d never think of. That’s the reason these foods are so dangerous. Because, unlike the obvious sources of sugar or HFCS, you’re not likely to limit these as much.

As such, this article will expose 3 common, yet sneaky, sources of sugar to help you clean up your diet, better your health, and reach your fat loss goals faster.

Sneaky source of sugar #1: Ketchup. Did you know that almost a fourth of your run-of- the-mill ketchup (e.g. Heinz) consists of sugar? Actually, it’s high fructose corn syrup which is arguably worse.

But ketchup isn’t the only culprit. Many of our favorite sauces are packed with the sugary stuff such. A prime example is BBQ sauce. And while these toppings do indeed give food a big part of its taste, there’s no reason you can’t have your cake and eat it too. You can always make your own versions of these that will be healthier and probably tastier too. A simple Google search will show you the way.

Sneaky source of sugar #2: Salad dressing. Who doesn’t like pouring a rich dressing on their crisp lettuce, ripe tomatoes, carrots, and other nutritional powerhouses? Unfortunately, the stuff you’ll find on the supermarket shelves is likely to contain enough sugar to cancel out many of the health benefits of the veggies.

And that goes double if you opt for the low-fat versions. You see, when foods are stripped of their natural fat in order to save you calories (and boost sales due to clever and effective labeling) the flavor goes with it. In order to compensate for this, food manufacturers supplement with sugar. The end result is that you pack on the pounds… all the while thinking you’re making a smart shopping choice.

But no need to fret. You don’t have to eat boring salads or dry vegetables because of this. In fact, you can make your very own dressing that’s healthier and no doubt tastier. Plus, you’ll save a bundle in the process.

Sneaky source of sugar #3: Bread. As if bread wasn’t bad enough with its refined carbohydrate content – manufacturers are making it worse by adding sugar. But the question is why?

In a nutshell, the added sugar changes the texture of the bread. It helps the yeast retain moisture and it also makes for better browning. Finally, it gives it that sweeter taste you’re most likely used to. And while it does taste better with sugar added, that flavor comes at a cost.

Now, don’t think you’re out of the woods if you stick to “healthy breads” such as the whole grain kind. Even those get adulterated to improve taste and ultimately help sales.

And that goes for many other foods as well.

The fact is, if you’re not reading labels and doing your own research on ingredients, you’re likely taking in far more sugar than you should. And yes, it is a pain to do this for everything you eat. But after a while it will become habit and the benefits in terms of a fitter body and better health are more than worth it.

So, do your due diligence and reap the rewards!

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Comments (4)

  1. I loved your blog.Much thanks again. Much obliged.

  2. Awesome blog.Much thanks again. Cool.

  3. Penny

    Hi James. First, thanks for getting out the truth about so many issues. We are bombarded with so much info in the media and then when it is confirmed by our own doctors, it becomes very difficult to know what to believe and what not to believe. It’s almost like the doctors are reading and listening to the same stuff we are and just going with it. I plan on ordering your book and starting your “diet” but have already started making some changes just based on your blogs alone. I had already incorporated stevia into my diet rather than sugar but did not know what you had said about wheat bread so I will look for substitute for that as I eat a lot of sandwiches. I liked your article on eggs because I LOVE eggs and had cut way down on them because of what my doctor had said about cholesterol levels I was struggling with. They will go back in my diet. I was one who had fallen prey to the oatmeal as a healthier choice in the mornings. I had questions about the following foods that I have not yet seen mentioned in the video or any of your blogs so far. Can you advise on these – whether good or bad?

    Cream of wheat
    Strawberries
    Cantaloupe
    Grapes – all colors
    Pecans
    Cashews
    Butter – what kind to get
    Lunch meats
    Milk – for drinking and cooking – what is acceptable?
    Bread – obviously none off the shelf are acceptable so do you bake your own?
    Cheese – what kinds are acceptable if any?
    Coffee creamer – any acceptable (cannot do black coffee!)
    Stevia – substituting it in baking products and other recipes, to make sweet tea, etc? Does it have good “sustaining” qualities in products that will sit around for days or up to a week?

    Since I’m not one to have ever enjoyed being in the kitchen, I’m not very well versed on cooking the greens and vegetables from their most natural state so this is going to be my greatest hurdle – trying to learn to actually enjoy being in the kitchen and spending so much time doing something I don’t really enjoy. I think that, and busy schedules, is the main reason so many opt for the pre-cooked or pre-packaged options even knowing it’s not the best choices. Many don’t know how to prepare from fresh, don’t enjoy it, or basically just don’t have time. Obviously using fresh produce also means many more trips to the store than most have time for in their busy days. Any suggestions to those issues/hurdles? Also, I’m hoping your recipes will be ones that are good to freeze to use later to streamline and simplify the process?

    Thanks again for all the great info.

    • Hi Penny,

      Stevia is the best type of sweetener to use. It’s natural so it doesn’t come with the potential side effects of artificial sweeteners such as Splenda and Nutrasweet.

      We recommend only having 1-2 fruits a day maximum. Good fruits to have are hard, crunchy with lots of chewing, and sour such as grapefruit, apples, hard pears, any type of berries.

      Dairy is a grey area. Many people are affected by it while others eat it and still get results.

      You just have to try it out for yourself. If you eat dairy products and are still seeing results, no need to cut it out. If you don’t get the results you are looking for, cut out the dairy for a few weeks and see if that was affecting you.

      If you need an alternative to milk, then we recommend almond milk or coconut milk.

      Ezekiel bread can be found in the frozen foods section of almost any grocery store. Ezekiel bread is the best kind of bread you can have as it is made from sprouted grains.

      You can have it from time to time and not count it as a cheat meal. I would wait until phase II to have it.

      All nuts and seeds are acceptable on the program.

      You can have non dairy dry coffee creamer as long as it doesn’t have added sugars.

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