Wondering about the hidden sugars in food.....

[Amber_Girl79]

Hi all, I was just curious about some things, maybe you all can clear it up! I am well aware of all the hidden sugars in food. Though as I look at different people's posts on Induction friendly recipes, or what somebody had for dinner...etc, I am confused. I have found VERY few items that do not have ANY sugar or form of sugar (corn syrup, brown sugar...). For instance everyone seems to use ranch dressing (I know of NO ranch dressings that don't have sugar in the ingrediants. And sausage patties/links... I don't know any without sugar in it (I have to make my own), alot of people I have talked to use ketchup even though it has sugar added to it (I use sugar free kethcup, took me forever to find). And how about Redi Whip....really? (I use my own whipped cream) Bacon... I only know of one brnad that is not cured with sugar. Lunch meat, all lunch meats at a "normal" supermarket (i.e Safeway, Wal Mart, Albertsons..) has added sugar of some sort to it, except at specialty stores like Whole Foods, or New Seasons, even then there are a few with sugar in them. Anyways, that is my point, I see that alot of people eat these things, and I have to go out of way to make sure nothing, I mean NOTHING has ANY added sugar at all. My normal dinner and lunches consist of a meat/fish or poultry dish with my own seasonings, and a veggie with a cream base of some sort and herbs. Dessert is always either homemade Cheese cake or homemade whip cream and sugar free jello. But I also see that people are still losing weight too. So, my questions is...do I have to be so careful with the items I buy? Or can I too just but buy the regular lunch meat/ranch/redi whip...etc and not worry that there is added sugar? Dr. Atkins says to make absolutly certain that there are no added sugar in products you buy, even if it says that there in no carbs in the product.

[tangotori]

I'll weigh in on some of this Amber... and this is my opinion based on both my understanding of the book AND what has worked for me.

I read labels. Yep, most Ranch Dressings have a smidge of sugar in them, but take a look at where it's listed. I think (if I recall correctly) even Dr. A said in his book that if it's one of the first items listed in the ingredients, it's a no-no. In the case of Ranch Dressing, I believe the sugar is listed lower in the ingredients. Also... using Ranch Dressing as an example again... how many net carbs? When looking at labels you also see how many of those carbs come from sugar - that might be a make it or break it thing for you. And, of course, how many of those carbs come from fibre (as you know, subtracted from the whole to come up with net). The Ranches I've seen range from 1 to 5 carbs. The one I buy - Hidden Valley.

Now Ketchup... I'll bet you dimes to dollars that sugar is one of the first ingredients listed!!! I personally don't touch ketchup.

Meats... I'll go to a deli and get fresh cut sandwich meats for snacks and salads, but I won't purchase the pre-packaged stuff OR the stuff that comes from a pressed roll. I'll get roast beef, roast chicken or ham (not honey ham). All is fine, particularly for a quick-I-need-food-now snack.

I hope this helps a little.
I'm sure you'll get lots of responses to your questions!
Vickie

[SunnySmile501]

I try to use as little processed foods as I can get by with. I did use Heinz One Carb ketchup (sweetened with Splenda) for a while, but this summer when lots of tomatoes were in, I made homemade ketchup. I also made chili sauce so I could make my meatballs again (Smucker makes Splenda sweetened grape jam). I have been making my own pizza and pasta sauce since the beginning using Hunt's tomato sauce and paste. This summer I made homemade that is to die for. I now make my own BBQ sauce, and family thinks it's the best ever.

It's hard to find something in a store that doesn't contain sugar. They even shoot up turkey breast with a 15% solution that contains sugar. I tried to eat only plain meat for the most part, because processed meats are full of junk besides sugar.

I went to my brother's house today and we made 15 pounds of sausage from fresh Boston butt roasts and a fresh pork shoulder. I made mild Italian, breakfast, American Farm sausage and Cajun. I liked how I could control everything that went into my sausage. No sugar; no nitrates. It was a lot of work, but I will have healthy sausage to last me for a very long time.

I feel so much better by not filling my body full of stuff I can't pronounce.

[liv]

Ahhh so nice to read about your cooking Sunny.

I am somewhat careful with processed food and it is not just the sugar that bother me it is all the chemicals. Do I really want to eat that? More and more the answer is no.
I think beating your sugar dependency by cutting out sugar and sugar substitutes is great and will insure long term success. A lot of people try to figure out what "they can get away with" on Atkins rather than embracing the spirit of the diet.

But it is hard to get away from sugar - when I did induction the second time I completely avoided sugar. I think that is possible (and important) for those fourteen days induction last. As I have become a bit more tuned to reading my own reaction and body reaction I have allowed some things that have sugar like dressing and mayo - as long as it is tiny amounts.

[Amber_Girl79]

I guess that that the sugars are just very low in those products. I love how you make your own sausages!! I want to do that! I realize that with this diet it is very natural and healthy since we need to pretty much make all our own food, it also makes life a lot easier in way but you just need a good imagination, or help from other's GREAT recipes. One thing I have learned if anything from this "diet", is how to eat more veggies. I swear I have never eaten more then I have now. And I feel GREAT from not eating any processed food too. What a difference in feeling energetic and happy!

[Barbde]

Sunny, I would love to hear your recipe for homemade Italian sausage, if you don't mind sharing.
I have the attachment for my Kitchenaide but no clue how to go about it.
And where do you get the casing?

Originally Posted by SunnySmile501

I try to use as little processed foods as I can get by with. I did use Heinz One Carb ketchup (sweetened with Splenda) for a while, but this summer when lots of tomatoes were in, I made homemade ketchup. I also made chili sauce so I could make my meatballs again (Smucker makes Splenda sweetened grape jam). I have been making my own pizza and pasta sauce since the beginning using Hunt's tomato sauce and paste. This summer I made homemade that is to die for. I now make my own BBQ sauce, and family thinks it's the best ever.

It's hard to find something in a store that doesn't contain sugar. They even shoot up turkey breast with a 15% solution that contains sugar. I tried to eat only plain meat for the most part, because processed meats are full of junk besides sugar.

I went to my brother's house today and we made 15 pounds of sausage from fresh Boston butt roasts and a fresh pork shoulder. I made mild Italian, breakfast, American Farm sausage and Cajun. I liked how I could control everything that went into my sausage. No sugar; no nitrates. It was a lot of work, but I will have healthy sausage to last me for a very long time.

I feel so much better by not filling my body full of stuff I can't pronounce.

[MomToEli]

Originally Posted by SunnySmile501

I went to my brother's house today and we made 15 pounds of sausage from fresh Boston butt roasts and a fresh pork shoulder. I made mild Italian, breakfast, American Farm sausage and Cajun. I liked how I could control everything that went into my sausage. No sugar; no nitrates. It was a lot of work, but I will have healthy sausage to last me for a very long time.

I feel so much better by not filling my body full of stuff I can't pronounce.

Sunny, those sausages sound wonderful. At first I was thinking I couldn't do it because I don't have a stuffer, then realized I could do them in bulk, though. Would you mind sharing your recipes? If I ask really nice?

[SunnySmile501]

Originally Posted by MomToEli

Sunny, those sausages sound wonderful. At first I was thinking I couldn't do it because I don't have a stuffer, then realized I could do them in bulk, though. Would you mind sharing your recipes? If I ask really nice?

I don't stuff mine. I only do bulk sausage. I will share some recipes after I finish making adjustments. I made four different kinds, so I tested them all today, then made some adjustments. I have to wait until tomorrow to try them again. They are much better after they sit over night.

[MomToEli]

Originally Posted by SunnySmile501

I don't stuff mine. I only do bulk sausage. I will share some recipes after I finish making adjustments. I made four different kinds, so I tested them all today, then made some adjustments. I have to wait until tomorrow to try them again. They are much better after they sit over night.

That would be great, thanks! I'm always looking for ways to do stuff like this. Much cheaper and much better for you than buying it at the grocery.