spaghetti has suger in it.

21 Jul


I was reading this blog where he talked about suger and in his list, he mentioned spaghetti as having suger. i was very surprised and could not believe it… why would anyone put suger in spaghetti. so i had a look at my value spaghetti and sure enough, the guideline table in front of the pack  says 1.9g . then i read at the back every 100g contains 2.5g suger.

Going back to that signposting i saw it was for 75g . so not only do they put suger in it, but they deliberately put a lower figure by using a lower standard of measure. clever. 

I am not that fanatical about wanting to remove suger in the common everyday foods we eat. everything in moderation is my motto. so no harm in suger in foods as long as u dont eat a lot of one kind of foods. 

Basically dont add suger to your drink or food and you should be ok. 

but it is still rather a revelation to know that even spaghetti has suger in it. i think take as a rule of thumb , any processed foodstuff will have suger , salt, fat in it. i mean even spaghetti has 1.5g of fat.

though it is not really anything to worry about, esp when people add parmesan cheese to their spaghetti and that is like 1000% more fat there. it is why i dont add cheese to my spaghetti bolognaise haha. or why i dont eat pizza either.

3 Responses to “spaghetti has suger in it.”

  1. gojohnego Monday July 22, 2013 at 4:58 am #

    There’s usually sugar in canned/jarred tomato sauces too. It acts as a preservative and helps to break down the acids that cause indigestion.

    • alifesgayventure Monday July 22, 2013 at 6:35 am #

      hi gojohnego, i suspected as much that canned stuff always will have suger in them. and noticed that there is not much difference in the suger content between the basic passata from the expensive ones. they have the same ingredients listed yet the basic is 29p whilst the others can vary and is more expensive than the other. i wonder why?
      u said the suger breaks down the acids, but when we eat fresh tomatoes we never get indigestion… so does it mean fresh tomatoes have no acids in them, or is it added, or formed during the canning process or what?

      If not for the list i would never have suspected spaghetti.

      • gojohnego Monday July 22, 2013 at 4:42 pm #

        Fresh tomatoes are high in citric and ascorbic acids and the cooking process tends to concentrate them a bit. Also, most tomato sauces usually have red wine or a vinegar added to them which, of course makes them a bit more acidic. If you are looking to avoid sugar in your pasta, you should check out the fresh versions in the refrigerator section. Another option, honestly, is to make your own. Pasta makers can be had from restaurant supply stores fairly inexpensively. The basic pasta recipe is AP flour, Semolina Flour, an egg, and some salt. Semolina flour can usually be gotten at most health food stores. You can also substitute in other kinds of flour if you are looking to add more protein to your diet. If that’s not an option and you have a rolling pin and a sharp knife, you can roll and cut your own pasta. you then dust it lightly with flour so the pasta won’t stick to itself. It can be stored in the fridge for about a week, or cooked off in about an hour after you make it so it has a chance to dry a little.

        Tomato sauce is also pretty easy to make. Lots of recipes out there. I think I may even have posted one in a previous blog listing. I’ll likely go back to that topic sometime soon.

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