I've been low-carbing on and off for years...

[PennyK]

...and yeah, it's amazing that everything has some sort of sugar as an ingredient. However, you can make almost everything without sugar - if you are willing to take the time. Chocolate mousse, salad dressings, teriyaki sauce, etc. I make chicken wings with a sauce that's half soy sauce, half mustard, and it's really delicious. The less processed crap you eat, the better. Low-carbers shop mainly the perimeter of the store.

[rubberducky]

1. I wrote down your soy mustard. Sounds great!

Lo-carb diets are the only kind I have ever tried. Ater I had my son 30 years ago, had to take some "baby fat" off of me! Back then it was called the Air force diet, but worked like a charm!

[chaplainM]

2. It's PEOPLE!

Soy mustard is...oh, wait. That's soylent green. Never mind.

[sweetheart]

3. cooking from base ingredients

Your post reminds me of several things about why diet is the way it is.

1. people are pressed for time, and don't have slaves to cook the food after a long day,
and are not able to shop and cook from scratch.

2. people are less in family units where cooking is absorbed as a labour activity amongst
a collective, and this drives towards more packaged foods, for amateur cooks to microwave.

3. Many people like salt taste in food, they say it "enhances" the flavour much like MSG,
and i find it not only unhealthy, but astringent, overly strong the salt flavours of some
processed foods... let alone the sugar... all one need do is look at the sugar/salt content
on processed foods, and how they hide it, to wonder why we are allowed to be served drugs
that shorten our lifespans (salt), because it serves corporate interests as a preservative
and cheap flavouring given the organic alternatives.

4. Proteins have a shorter shelf life, and are the enemy of corporate packaging, infinite
shelf-life thinking. (as with all fresh produce).

So our culture has professionalized cooking and nobody knows how to boil a potato anymore
and sear a steak, just how to order from a menu, "medium well please". Yet somewhere deep
in our cutlural roots, eating well, and taking care to keep food a nutritious and empowering
part of one's life, is wholly not in the interests of corporations who see citizens merely
as workers who need to die soon after retirement to make space.

[Red Right and BLUE]

4. couldn't agree more!! n/t

[sendero]

5. Yes..

... I'm not a "low carber" but my body (for reasons beyond the ken of medical science) cannot handle sugar at all. You become amazed at the things that have sugar. Most commercial breads are full of the crap. Salad dressings, snacks of various kinds, you name it. Fortunately, I can have a gram or 2 per ounce without any problem, or I'd really have a hard time. :)

[jedr]

6. High fructose corn syurp.....the root of all evil!

I low-carb off and on too. Sometimes a piece of cake or pie is hard to resist. Seems I can get away with a little real sugar or honey, but I avoid H.F.C.S like the plague. My sugar stays around the mid 90's even though I have an occasional binge. Eating unprocessed foods is the key . H.F.C.S. is in EVERYTHING... so read your labels.:hi: