Sugar really is a sneaky little sucker! Just when I thought I’d kicked my candy habit, and was poised to resist the satanic lure of sugary snacks – I realized I’m unwittingly consuming sugar in the most secretive places. Did you know they put sugar in Prego’s tomato based pasta sauce?
Yesterday, I stumbled upon this eye-opening site – Sugar Stacks – that gives you a visual representation of how many cubes of sugar are stacked into our favorite, and not so favorite foods.
The fact that Coca Cola is chocked full of sugar wasn’t a huge surprise, and I always knew that guzzling OJ wasn’t great for my glucose habit or my growing glutes. However, when you read the nutrition label and it tells you that ice tea has 23 grams of sugar, it definitely sounds pretty bad, but let me tell you it’s way worse when you actually see those cubes stacked up next to your cup. This is definitely another wake-up call for all of us to be more discerning about what we’re putting into our bodies.
How big is the sugar stack in your morning Mocha – your frozen Frappuccino might be looking more like a “Flabby-cino.”
Last month I received Gwenyth’s newsletter Goop – in which she had a recipe for a homemade tomato sauce. To be honest I thought to myself, why bother? I already buy an organic, all natural brand. However, when I checked the nutrition label, I noticed that it too was laden with sugar.
So, here’s Gwenyth’s recipe for homemade tomato sauce, sans the sugar.
Preparation: In a large saucepan, slowly cook six cloves of thinly sliced garlic in a couple tablespoons of olive oil for five minutes over low heat.
Add two large, fresh basil leaves and stir for a minute.
Add two 28-ounce cans of whole, peeled tomatoes along with their juice and two more whole basil leaves.
Bring the sauce to a boil, turn down the heat, season with salt and pepper and let it bubble away on low heat for 45 minutes.
Cool and refrigerate.
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