Author: Jane

A New Frustration – Inflammation

When I was researching sugar and why it’s bad for you, one of the things that came up was that it causes inflammation.  I decided I should look into the inflammation issue further to find out what the deal is, and as always, I found that there’s a lot of information and opinion on the subject. Apparently, inflammation is a good and bad thing, basically it’s good when it’s due to your body fighting something off, and it’s bad if it runs out of control (chronic inflammation). I haven’t gotten that deep into it yet, but so far it’s depressing.  Right now it seems like one of those  things where if you want to find out you shouldn’t eat anything that tastes good, you should look it up.  It’s frustrating, but I’m hoping that as I get more information, it will be less depressing.  I can tell you right now that Dave and I are not going to go sugar-free, dairy free, and...

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Searching for Sugar – Fruit Numbers

Today I was on Supertracker looking up numbers and I found these interesting.   The sugar listed in these is of course natural sugar, so it doesn’t count quite the same as added sugar, so fruit is still better for you than a cookie (sorry Dave).  According to these numbers, one mango has four times as much sugar as one cup of strawberries.  I thought that was kinda crazy.  I never thought mango tasted sweeter than strawberries, or any of these other...

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How much sugar have I served?

I thought it would be a good idea to review all of the dinners that I have made these past few months to see how much sugar they contained.  Sometimes there can be sugar in things that you didn’t really intend.  I went through the numbers, and I think they’re pretty good.  The highest sugar count, of a non-dessert, was in the baked spaghetti.  It had 14 grams of sugar per serving.  I would imagine that was from the jar of sauce that I used.  I’m pretty sure I could lower that number by using a different sauce, or making my own.  Coming in a close second, were the shish kabob at 13 grams of sugar for three kabobs.  Part of that would be from the onion, but most of it would be from the Italian dressing.  Still those numbers aren’t terrible.  Most of the dinners I’ve made fell under 10 grams of sugar.  So I’m happy with that.  I know that the real sugar control issue for Dave will relate to snacks, desserts and beverages.  I’m still trying to come up with a replacement for his favorite soda.  In the meantime he is cutting back to one a...

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By any other name…yep, it’s still sugar

Sugar has a lot of names, which can be confusing.  If you’re trying to watch your sugar intake, one of the first things to know is what to look for besides stuff with the word “sugar” in it.  Here are some names I found for the sweet stuff: High-fructose corn syrup Corn sweetener Agave nectar Cane crystals Molasses Sucrose Glucose Maltose Dextrose Fructose Malt syrup Fruit juice concentrates Lactose Maple syrup Honey Corn syrup Molasses I don’t know if that’s all the names there are for sugars, but it seems like a big list to me.  Food labels will...

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Here’s why Sugar is bad for You Dave

Dave has to start watching his sugar intake.  This isn’t going to be easy, because Dave loves sweets. I thought it would help to know exactly why sugar is bad for you.  We have all heard that sugar is bad for us.  I think I always associated it with weight gain, and being overweight is bad for you. While that is true, there are other important reasons that too much of the sweet stuff is bad for you.  In addition to adding pounds to your body, too much sugar puts you at risk for diabetes, heart disease, cancer, and...

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Pork Steak in Cream of Mushroom Soup a Little Healthier – The Numbers

Here are the numbers for the Pork Steak in Mushroom Soup recipe that I altered slightly from the classic Campbell’s version: Like the chicken and rice, the original nutritional numbers for the pork dish per serving weren’t too bad, they actually fell into what I would for the most part consider “healthy”, but again I felt the sodium level was a bit high and I knew I could take out some of the saturated fat just by trimming the fat off the meat.  I reduced the amount of mushroom soup I used down to ¾ of a can and I trimmed the pork steak.  It didn’t make an enormous difference, but every little bit helps.  By doing those two things the saturated fat went down by about one gram, and the sodium was lowered by about 50 mg.  Most importantly it was...

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