Pure White and Deadly - The Sugar conspiracy (or why the world's obese) ...

[Chromatic]

I remove the hard outer layer and eat the stalks raw .... Yummy!

I eat them raw too.

 

[classic33]

I've been (for easiness sake and not having to faff with making proper food when hungry) been using Weight Watchers frozen meals for some of my starvation days. They have bloody sugar in them. Who wants sugar in their lasagne? Even worse was one of their tuna/sweetcorn tins - so sweet it was inedible. Why do they think people want sweet tuna? and thrice
These people are supposed to be selling stuff that helps weight loss!

Don't eat the tins!!

 

[SavageHoutkop]

.
The only problem is that natural yoghurt is absolutely inedible, one of the most sour and foul tasting foods going. Thats why yoghurt is stuffed full of sugar to make it taste half decent.

Master SHK loves his Yeo Valley natural yoghurt (preferably on its own). I prefer mine sweeter, but to keep temptation out of his reach we only have this one in the house. https://www.yeovalley.co.uk/things-we-make/yeogurt/natural

 

[mjr]

If it tastes nice it's probably bad for you

You'd be surprised. I seem to crave some foods that it's been discovered years later are actually helpful for my chronic illness

Even worse was one of their tuna/sweetcorn tins - so sweet it was inedible. Why do they think people want sweet tuna? and thrice
These people are supposed to be selling stuff that helps weight loss!

Many suppose they do that, but...! Those tins really annoy me: it's not like sweetcorn isn't already sweet enough and it kills what should be a fairly quick and reasonably healthy way to make an impromptu picnic on tour. Oh well, back to the sausage!

 

[SavageHoutkop]

There must be a recipe out there for quick and easy soup.

Yes Butternut soup (I do two varieties) and Potato and Leek soup both good.
Although if you're avoiding sugar or carbohydrates perhaps less so...

 

[Wafer]

If it tastes nice it's probably bad for you

Thankfully that's also very far from the truth.

 

[User169]

True, I thinks it's major effect is to help pull the moisture out of the fish and prevent any unwanted fermentations (except maybe some lactic) whilst it's hanging around.

Sugar is hydrophilic so helps keep the moisture in. It means the producers don't lose as much weight in processing so get better yields.

 

[Spinney]

There must be a recipe out there for quick and easy soup.

Possibly not the cheapest, but nice: pea and ham soup
Fry up a couple of onions, add stock and tip in a load of frozen peas. Cook until peas thawed, then stick in a few bits of ham and whiz till smooth. Add a few more lumps of ham for texture.

I think 'normal' pea and ham soup is made using dried peas, but this is much quicker and tastes of fresh peas...

 

[Speicher]

The cauliflower stalks were going in the compost heap along with the leaves.

Possibly not the cheapest, but nice: pea and ham soup
Fry up a couple of onions, add stock and tip in a load of frozen peas. Cook until peas thawed, then stick in a few bits of ham and whiz till smooth. Add a few more lumps of ham for texture.

I think 'normal' pea and ham soup is made using dried peas, but this is much quicker and tastes of fresh peas...

Is there such a thing as a "quick cook" lentils? When I have made lentil soup, they take a long time to soften.

 

[SavageHoutkop]

Is there such a thing as a "quick cook" lentils? When I have made lentil soup, they take a long time to soften.

Which are you using? Green / brown / red / yellow? Brown here take 20 mins to cook but stay crunchy-ish (good for lasagne); red go mushy properly and quickly.

 

[Speicher]

I will try the red lentils again then.
Carrot and coriander is one of my favourite soups.

 

[SavageHoutkop]

I will try the red lentils again then.
Carrot and coriander is one of my favourite soups.

leaf coriander or seed coriander? Both have good (but different) tastes

 

[SavageHoutkop]

There was once a recipe thread but I can't find it.

Ginger and Carrot Soup

Ingredients:

· 2 tablespoons sunflower oil

· 1 onion, peeled and finely sliced

· 500g carrots, peeled and finely sliced

· 2 tablespoons fresh ginger, peeled and finely sliced

· 2 stock cubes, made up with 900ml boiling water

· 1 tablespoon honey

· 15g butter


Instructions:

Heat the oil in a large saucepan then add the onion and sauté for about 5-8 minutes until softened.

Next add the carrots and ginger, cook for a further 5-10 minutes. Finally add the stock and honey, bring to the boil then cover and simmer for 30 minutes.

Allow to cool slightly then add the butter. Transfer to a food processor and blend to a smooth puree. Reheat gently for 1-2 minutes then transfer to warmed serving bowls.

 

[phil_hg_uk]

I think I will be following your good example @phil_hg_uk.

I will stop adding sugar to my porridge and my first two coffees of the day. The rest of the day I do not have sugar in drinks anyway.

About once a week, I have a tin of soup when I cannot be bothering with preparing something for my evening meal. I will be looking closely at the sugar content of those, and try to get in the habit of making soup myself. There must be a recipe out there for quick and easy soup.

Cutting out all sugar could be tricky. Can I assume that 5g of sugar (as in the ingredients list) is equivalent to one teaspoon of sugar?

As @swee'pea99 says I tend to assume 4g although some say 5g.

As you say I think it would be tricky to rule out all added sugars but I go for the obvious like ready meals, sugary cereals, sweets, cake, soft drinks etc I have never really had sugar in drinks like tea & coffee but I did used to pile on sugar onto cereals which I dont do now.

Yes I think some soups do have very high sugar content, I have just got into the habit of looking at the label no matter what to food is which is probably no bad thing

 

[phil_hg_uk]

Quick choccy bar for @hopless500