The sweet danger of sugar (2017)
health.harvard.edu
The sweet danger of sugar (2017)
1–10 of 28 posts
Re: The sweet danger of sugar (2017)
#2I don’t eat sugar anymore but I noticed that after dropping soda and sweets I still eat a lot sugar. It’s in everything. Even tomato sauce and stuff that you’d think is healthy. I’m not sure it’s even possible to have a full diet without any sugar at all. You can do sugar-free waffles but then it’s for nothing if they’re doused in syrup (very sugary)
Re: The sweet danger of sugar (2017)
#3I think this article is relevant too: [0]. Humorous yet honest.
[0]: https://www.gwern.net/docs/rotten.com/library/crime/drugs/su...
Re: The sweet danger of sugar (2017)
#4I don’t eat sugar anymore but I noticed that after dropping soda and sweets I still eat a lot sugar. It’s in everything. Even tomato sauce and stuff that you’d think is healthy. I’m not sure it’s even possible to have a full diet without any sugar at all. You can do sugar-free waffles but then it’s for nothing if they’re doused in syrup (very sugary)
It is but you need to shop at the outside edges of your market and pay the labor cost of making most meals from scratch, both of which make nutrition more expensive.
Re: The sweet danger of sugar (2017)
#5I don’t eat sugar anymore but I noticed that after dropping soda and sweets I still eat a lot sugar. It’s in everything. Even tomato sauce and stuff that you’d think is healthy. I’m not sure it’s even possible to have a full diet without any sugar at all. You can do sugar-free waffles but then it’s for nothing if they’re doused in syrup (very sugary)
yeah I do the no-sugar thing from time to time and I noticed that pretty much all products will have at least 2 - 5% sugar in them, so I ended up just trying not to buy anything that exceeds that.
Re: The sweet danger of sugar (2017)
#6I don’t eat sugar anymore but I noticed that after dropping soda and sweets I still eat a lot sugar. It’s in everything. Even tomato sauce and stuff that you’d think is healthy. I’m not sure it’s even possible to have a full diet without any sugar at all. You can do sugar-free waffles but then it’s for nothing if they’re doused in syrup (very sugary)
It is but you need to shop at the outside edges of your market and pay the labor cost of making most meals from scratch, both of which make nutrition more expensive.
If you're worried about labor, cook using a pressure cooker eg. instant pot. You prepare your ingredients, throw it into a pot, and press a button - coming back to perfectly cooked food with zero monitoring. I work from home and so use mine daily.
Re: The sweet danger of sugar (2017)
#7Earlier quoted context omitted.
It is but you need to shop at the outside edges of your market and pay the labor cost of making most meals from scratch, both of which make nutrition more expensive.
If you're worried about labor, cook using a pressure cooker eg. instant pot. You prepare your ingredients, throw it into a pot, and press a button - coming back to perfectly cooked food with zero monitoring. I work from home and so use mine daily.
Me too. You can even go faster by sealing the food with some insulator (e.g. plastic or tinfoil) to make it retain heat and cook faster in the microwave.
Re: The sweet danger of sugar (2017)
#8I stopped drinking soda, and switched to coffee. Then I found myself putting sweeteners in coffee so I switched to black coffee.
Drinking coffee black is a completely different experience than cream and/or sugar added.
Now coffees that were formerly indistinguishable from each other have become starkly different. light roast, medium roast and dark/french roast are really important to your experience (and some dark roast coffees taste like turpentine to me)
I usually drink one normal coffee in the morning, then afterwards decaf.
Re: The sweet danger of sugar (2017)
#9Earlier quoted context omitted.
If you're worried about labor, cook using a pressure cooker eg. instant pot. You prepare your ingredients, throw it into a pot, and press a button - coming back to perfectly cooked food with zero monitoring. I work from home and so use mine daily.
Me too. You can even go faster by sealing the food with some insulator (e.g. plastic or tinfoil) to make it retain heat and cook faster in the microwave.
Tinfoil in the microwave? Doesn’t it arc?
Re: The sweet danger of sugar (2017)
#10I stopped drinking soda, and switched to coffee. Then I found myself putting sweeteners in coffee so I switched to black coffee. Drinking coffee black is a completely different experience than cream and/or sugar added. Now coffees that were formerly indistinguishable from each other have become starkly different. light roast, medium roast and dark/french roast are really important to your experience (and some dark ro…
Death before decaf