There’s a bit of a sugar replacement movement, which isn’t necessarily healthier. Most of the sugar replacements have been linked with stuff like dementia if consumed regularly for a long period. And most of them taste a bit off. The other part of the problem is that when you eat something sweet, your body expects sugar. When it doesn’t get the sugar it’s expecting, it will feel like you are still hungry even though you just ate something.

There is a bit of a grass roots one, but part of the problem is that it’s entirely on the consumption side, as in people deciding to have less sugar. Even proposed legislation solutions involve controlling the consumption side, though at the final product production level.

Which means that sugar producers are still trying to produce the maximum amount of sugar to make the most profit and the lowered demand just ends up driving the price down and makes it more attractive to others to add more sugar. If that lower price is still profitable, then sugar producers can continue full steam ahead.

I’ve noticed something similar with plastics. Demand is lowered in some areas by legislation (like no plastic straws or single use bags), but plastic is still being produced at volume, so prices go down and other products switch from non-plastic packaging to plastic. I’ll call out Betty Crocker homestyle instant mashed potatoes specifically here, that went from a cardboard box containing two paper/metal pouches to a single plastic pouch, which also means it’s more of a pain to make only half the package and more likely to create more food waste in addition to plastic waste.

I was going to say there’s a lot of variation within brands.

Most yoghurts have a “greek” variant with about 5g per 100g carbohydrates.

Honey is more or less flavoured sugar IMO.

Berries are a great combo with yoghurt, also chopped nuts.

You can make yogurt in an instantpot with very little work (heat up milk, leave on the yogurt setting for 8-12 hours, done) in about 12 hours, highly recommend it. Only ingredients are milk and yogurt with live cultures (which you can buy once, then just freeze a few oz of your homemade yogurt to use for making more yogurt in the future), you can add as much or little sugar, honey, etc as you want. To make it into Greek yogurt or cheese, just strain through cheesecloth for different amounts of time. Can even use the drained whey for protein shakes if that’s your thing.

Subway bread is considered cake in Ireland.

The oats and honey you add makes up for the lower carb count.

as we evolved

In the last 12,000 years since the invention of agriculture? Barely. People, exactly like yourself, have been walking around for 250,000 years. This is all brand new.

Flavor aid

Added sugar will be granulated sugar (or worse)

Sugar is sugar, there’s a lot of marketing trying to make it sound like it’s not true. There is no good sugar, there is only less bad sugar. High fructose corn syrup is probably the worst, but honey is just liquid sugar.

And yet somehow still with a lot of sugar.

Sugar in many products such as yogurt is not very useful and just added for flavor. In pasta sauce though, the sugar is added in order to cut the acidity. No one buys pasta sauce for its sweetness.

It’s good because fat tastes good too.

Fage 2% with some low sodium mixed nuts and low sugar dried cranberries is one of my favorite breakfasts these days. No joke.

I love fage, mixed with some roughly chopped cherries is so good. I’ve switched to making my own yogurt recently but the original starter I used was fage and it hasn’t let me down

Tomatoes are about 95% water, 1% fibre, and 4% other carbs (sugars and starches). Even with no added sugar, any tomato sauce is basically all carbs and sugar (if you ignore the water).

Even though we think of tomatoes as a vegetable they’re actually a fruit. Eating a whole bunch of tomato sauce is not much different from eating a bunch of pureed strawberries. Tomatoes just don’t taste as sweet as the strawberries because because they’re more acidic.

If you want a sauce that adds a lot to anything you put it on, I recommend Alton Brown’s tomato sauce, adding a decent amount of fresh basil to the recipe if it’s in season near you makes it even better but isn’t necessary https://altonbrown.com/recipes/pantry-friendly-tomato-sauce/

It’s more work than just cooking down tomatoes, but it’s so worth it. I do double, triple, or quadruple batches and freeze it in 32 oz mason jars. Great on eggs, pizza, pasta, base for soups, burgers, and anything else you want tomato flavor added to really

I have a few pizza dough recipies specifically tailored around carb:fiber ratios for those reasons. Next step is better ingredients because currently I can make up to 6:1 but it doesn’t really taste right until about 8:1. Hand picking the flours I used instead of on hand ingredients and whats avaliable at typical grocers should help me progress it.

Which brand would that be? It sure isn’t the Yoplait or Chobani. The sugar content in those is mostly added in with HFCS.

I love how none of these comments account for fiber, something you won’t get from granulated sugar but which you will absolutely get from any actual fruit, which at least one of these yogurts actually references in its label.

It’s definitely true that eating fruit is a very healthy way to consume sugar. But the amount of actual fruit in those fruit yogurts is pitifully small. Advertising aside, it’s not like eating an fresh piece of fruit; and it is not why the yogurt has so much sugar it in.