How Much Sugar?

Milk and tomato sauces

  • 09 Jul 2018 5:49 AM
    Message # 6366254

    Hi 


    I’m confused with choosing fructose free milk. Most of the milks say “sugar” but I have no way of knowing if it means lactose or fructose or both?


    Also my mum and I found it disheartening to see most of the tomato sauces/pastes that we use in cooking (lasagne, rissoles, spaghetti bolognese) have added fructose. Even the passata mentioned in the book has added sugar. I need a tomato paste that’s fine enough that it won’t have tomato skin pieces in it (which make me gag just by looking at them unfortunately). Can anyone recommend some good tomato products we can use?

  • 10 Jul 2018 2:41 AM
    Reply # 6368191 on 6366254
    Anonymous wrote:

    Hi I’m confused with choosing fructose free milk. Most of the milks say “sugar” but I have no way of knowing if it means lactose or fructose or both?

    Also my mum and I found it disheartening to see most of the tomato sauces/pastes that we use in cooking (lasagne, rissoles, spaghetti bolognese) have added fructose. Even the passata mentioned in the book has added sugar. I need a tomato paste that’s fine enough that it won’t have tomato skin pieces in it (which make me gag just by looking at them unfortunately). Can anyone recommend some good tomato products we can use?

    Reply:

    The only tomato sauce I can find with minimum"sugars" is Rozella (15%). If you have a copy of "Sweet Poison Quit Plan" see page  201 for a suitable recipe.

     Milk sugar (lactose) metabolizes as glucose and so is OK. Sere page 113. Just avoid flavoured milk. Unflavoured yoghurt has 4.7% lactose based sugar so is OK to about 7% "sugars".


  • 10 Jul 2018 3:12 AM
    Reply # 6368200 on 6366254

    Thank you for the suggestion of rozea, I’ll have a look at that. I was hoping to find a premade one rather than the recipes.

    The reason I’m wondering about the milk is that it says in the book that fructose is added to skim and lite milk to make it taste better, but when I look at skim milk it only lists “sugar” - it doesn’t say whether that is lactose or fructose or both. So I’m wondering if full cream milk, that also says just “sugar” could have fructose in it...

  • 11 Jul 2018 5:30 AM
    Reply # 6375503 on 6366254

    Hi Hannah

    "sugars" probably refers to added sugar. in any case a safe rule of thumb is the assume that 50% of "sugars" is fructose. 

  • 12 Jul 2018 1:57 AM
    Reply # 6377851 on 6366254
    Whole milk, ie full fat, is best as David says. 
  • 13 Jul 2018 1:03 AM
    Reply # 6379636 on 6377851
    Anonymous wrote:Whole milk, ie full fat, is best as David says. 
    The point about "full fat", (aka saturated fat), is that once your appetite-control system is working again your gut will inform your brain that you have had all the food  you need for the moment and you will not want to eat any more, including any more fat.  This manifests as the "couldn't eat another mouthful" feeling at the end of every meal. In relation to butter vs margarine, butter is better for you because part of the polyunsaturated fat molecule is susceptible to oxidation to trans fat which is very bad for you. And the same principle (above) applies.  It tastes better too :-)
    Last modified: 13 Jul 2018 1:04 AM | Anonymous member
  • 22 Jul 2018 1:29 AM
    Reply # 6392066 on 6366254
    Thank you.


    I thought the book said that full cream milk has no fructose. And that skim milk has fructose. So why then do all the full cream brands at woolies have the same amount of “sugar” as skim milk? Are they putting fructose in full cream milk too now, so it’s no better than skim in terms of sugar content?

    If so, I’ve been drinking way too much (full cream) milk to stay under 10grams of fructose a day.

  • 22 Jul 2018 1:31 AM
    Reply # 6392068 on 6366254

    That’s why I chose A2 full cream milk because it’s the only milk thatsays “sugars (lactose)”, so it must mean only lactose right? The other brands only say “sugar”, so their first full creams could have fructose, right?

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