Attention Why do we tolerate so much salt and sugar in every damn thing?

[me203]

I was thinking of the too much salt problem a few minutes ago, when I was considering reserving a can of tomatoes for Rice-A-Roni Spanish Rice, which has become a predictable way I cope with the oh shit, the grocery budget is almost used up for this month! blues. Then, I realized said can of tomatoes has salt, which I don't want for this application.

I have to wonder why canned items that are most likely going to get used as an ingredient have any salt added. Thanks to an obscure, but revolutionary item called "the salt shaker," it's easy to add salt to taste while one cooks.

 

[Araucaria]

I'm sure many of you have had some of the "natural" and "healthy" peanut butter spreads out there, the ones which are tough and difficult to spread, and that you have to stir the oil on top into the peanut butter, and don't especially taste very good. After that, once you go back to the big commercial brands, with the sugar, salt, and emulsifiers that make the peanut butter smooth and easy to spread, and taste good, it's easy to see the treatment as improving the product.

 

[me203]

I'm sure many of you have had some of the "natural" and "healthy" peanut butter spreads out there, the ones which are tough and difficult to spread, and that you have to stir the oil on top into the peanut butter, and don't especially taste very good. After that, once you go back to the big commercial brands, with the sugar, salt, and emulsifiers that make the peanut butter smooth and easy to spread, and taste good, it's easy to see the treatment as improving the product.

Yes, I've had this experience. Although I've had some"natural" that I found good--and even preferable. And I actively have disliked at least one mainstream brand. I can't remember for sure, but overly sweet was one issue.

Right now, I'm mostly avoiding peanut butter, because my waist line does not need the fat. I've gotten some a few times the last month or so from the store's self service machine to use in cooking. I don't think I like it as much as the store brand, jarred natural--but I like the fact that I can get a small quantity to use in a recipe.

 

[me203]

As I think a bit more, I think back to when I regularly had almond butter. Probably last summer? I generally got the store brand (cheapest), but I liked the no stir variety better than another variety that needed stirring.

 

[Vannie]

That's a good question in general, but I think the whole idea of jam is that it has a lot of sugar in it. For that reason, it's best spread on scones or whatever rather than eaten by the spoonful straight from the jar.

There are products out there that can reduce sugar by 30% or more and still be just as delicious.

Where's my scones?

 

[Vannie]

You could do worse than Bonne Manan. At least they don't use high fructose corn syrup and all sorts of other thickeners and preservatives. Plus the jar it comes in is good for repurposing. I've found that any more than half a teaspoon overwhelms toast or peanut butter with its sweetness so I only use a tiny bit. I found Polander to be bland as well. Fruit spreads need to be sweet. I think if you made preserves at home you'd be disheartened at how much sugar you'd need to add to make it taste right.

I was surprised that Smuckers Apricot preserves had a more tart flavor that I liked. I have to compare sugar content.

I gave out gift packs of Kitchen Kettle jams from Pennsylvania that as a kid we would visit a few times a year. So sweet they hurt your teeth.

The blueberry preserves tasted like they used dried blueberries with sugar and added even more sugar. Blech. The bacon flavored pickles were good.

Not sure what I'm doing with the Bonne Manan jar but I saved it.

 

[Vannie]

I'm sure many of you have had some of the "natural" and "healthy" peanut butter spreads out there, the ones which are tough and difficult to spread, and that you have to stir the oil on top into the peanut butter, and don't especially taste very good. After that, once you go back to the big commercial brands, with the sugar, salt, and emulsifiers that make the peanut butter smooth and easy to spread, and taste good, it's easy to see the treatment as improving the product.

I love the Crazy Richards all natural peanut butter.

Peanut oil on top. Peanut butter soup in the middle. Peanut butter cement on the bottom.

I end up scraping it into a bowl,mixing it well and storing it in the refrigerator.

 

[Vannie]

Right now, I'm mostly avoiding peanut butter, because my waist line does not need the fat.

Yes high in calories. Good to keep on hand though as an emergency item.

Thanks for the input everyone.

 

[USEDCAR]

its hard to find healthy things without them being processed or full of chemicals or sugar.

 

[unloadonme]

its hard to find healthy things without them being processed or full of chemicals or sugar.

If you want healthy apricot preserve, just buy apricots!

 

[Vannie]

If you want healthy apricot preserve, just buy apricots!

No. I want a happy medium.

Happy endings are nice too.

 

[Peloso]

Not sure what I'm doing with the Bonne Manan jar but I saved it.

It's too small for a cabbage

 

[Vannie]

It's too small for a cabbage

Pickled petite brussels sprouts.

Actually I make small batches of jalapeno jam and will reuse it to give to one of Nephews and wife.

 

[EddMarkStarr]

Breakfast cereals have harmed generations of children. Nothing but a bowl full of sugar covered in milk.

 

[Kahaih]

If you want healthy apricot preserve, just buy apricots!

But, be prepared, still, to use a lot of sugar to cover the taste of pesticides and acid rain.

 

[me203]

Sugar Pops? Well, at least they had honesty in product name!

I remember Calvin in Calvin & Hobbes eating "Chocolate Frosted Sugar Bombs."

 

[me203]

But, be prepared, still, to use a lot of sugar to cover the taste of pesticides and acid rain.

I don't know if it's pesticides and acid rain, or me getting older and cranky, but I sure have noticed a lot of fruit I get isn't very good.

I wonder if there is an effort underway to make healthy stuff as tasteless and unappealing as possible. Make sure people stick with processed crap, which keeps the money flowing to the processed food companies. And results in unhealthy people who conveniently drop dread and thus stop using resources that the super rich want for themselves.

 

[Alistair]

Pickled petite brussels sprouts.

Actually I make small batches of jalapeno jam and will reuse it to give to one of Nephews and wife.

I thought you liked your nephews

 

[Vannie]

I thought you liked your nephews

I kinda misspoke. I make a pepper jam with some jalapenos. Mostly tri color bell peppers. I seed and cut out the membrane of the jalapenos so it has little heat. Ends up being mild.

Wrap 2 8-ounce bars of Cabot seriously sharp white cheddar in several layers of phyllo dough brushed with butter. Brown in the oven and serve with homemade pepper jam and crackers.

Better than sex. Almost....

Keep your Brie Franch....

 

[Vannie]

Why do I tolerate so much fat in my cheese?

Nevermind....