Just a little confused about stock powder particularly. Accoding to the NIP on massels chicken stock, I calculate that the dry powder per 100gms is quite high in sugar. Same with Campbells chicken stock fluid. I also noted that sugar was an ingredient in some seasonings eg. moroccan, chicken seasoning (masterfoods). I have been sugar free for 12 months and have always used stock and was surprised when I read the fine print!! It may be in the book, but has been quite a while since I read it. Can someone help please!!