Please understand the difference between sugars/carbs that occur naturally in low carb foods, and sugars/carbs that are added to foods.

The ones that occur naturally are not added by the manufacturer/processor to preserve them, or make them taste better.

For instance, 100 g of a raw tomato will have 4 g of naturally occuring carbs, 3 of which are naturally occuring sugars.

On the other hand, most manufacturers of spaghetti sauce add sugar, corn syrup or HFCS when they make their spaghetti sauce.

To find out how many grams of carbs or sugars there are in any product, you can look at the nutrition facts on the label. But to know whether any (or even all) of that sugar has been added to the product, you need to read the list of ingredients.

This is such a good discussion group! I had never heard od sugar in salt. That is amazing and I will now contact Morton to ask a bunch of questions. I do consider the natural sugar content in the veggies... the ones that are high natural sugars are the ones that Atkins has later on in the plan and ladder. I use potassium products instead of sodium salt... I wonder what is in there!

There is less dextrose in Morton Salt than there is calcium silicate. There isn't even enough calcium in it to list a %, which means there is danged little -- under 5mg.

This is really not something to be worried about.

Not worried . I research everything and then decide how it affects me. I am actually more concerned about the general effect of sodium .

I do find it amazing how many ingredients are hidden in products!
I love to learn and do so much of it right here

Hope you all have a great weekend

I've now been looking harder at the products I thought I "knew" about because that romaine is still killin me. Good explanations from this thread.

My salad dressing has sugar ADDED. Like 1g. It's the Marzetti brand Bleu Cheese. Not going to make my own so does any one know if this product with only the 1g will affect me much? Seems a silly question but now I am wondering.

I'll be taking a closer look at INGREDIENTS in the future.

Hi MissMary, personally I stay away from added sugars as much as possible. The Atkins rule is ( something like)that the dressing is to be less than 2 carbs for a serving. I wish I had the book handy! But I use the ceasar dressings which seem to have that in check... Also, if the sugar is 3 or more ingredients down on the list it is ok. Like everything else, moderation is the key

I buy cream cream from a local farmer's market--from grass-fed cows--nothing added and DELICIOUS!

ElleH - what exactly is "Optimal Atkins Power?" Thanks!

That dressing won't cause you a problem, but honestly blue cheese dressing is the easiest and fastest to make, not to mention tasting 1000 times better than anything you buy. It's the only dressing I bother to make from scratch.

OH how I miss those days! We have been considering getting a few head of cattle here but the hassel of calving just for fresh milk.... ??? jury is still out on that vote! But you are so lucky!

I wanna be your neighbor. Boy we have two farmers markets in the area and none of them sell fresh milk or cream.

Cricket56: Thanks for your insights. I will look into making my own bleu cheese and for now not eat any of the store bought kind. I am busy today but will look around for the recipe for the dressing. My goodness but there is so much hidden sugar in our lives! Makes me leery and now I am just going to shop the edges of the store!

Hi MissMary... it gets even more frustrating when you look at the ingredients for pills and capsules! when I read on many lables that the capsules were made from shellac and why on earth does a laxative tablet have to have sugar in it is beyond me!
BTW... the bleu cheese cudos go to LIZ ( sorry if I do not have the exact screen name but if I go back to check it, I'll lose all this! ..just not very edept at this I guess) IF you haven't made Oopsies yet, they are a grand addition to your menue!
have a rainbow filled day

I know what you mean; I've bought several brands at the supermarket that are very thin in texture and don't taste very good.

Best cream if you can find it in your area is Organic Valley (company is based in the Upper Midwest but I think their distribution is widening quite a bit). Their cream has no additives, it's really rich, and tastes wonderful.

I've found that if I take it out of the fridge and keep at room temperature for a few hours, then simply shake the carton for a minute or so, it turns into a texture nearly like whipped cream (though not as frothy); more like a creme fraiche. But once it's whipped like that, turns to butter in the coffee which I don't care for; but excellent on roast veggies, meats, etc.

[QUOTE=SylvieK]
Best cream if you can find it in your area is Organic Valley (company is based in the Upper Midwest but I think their distribution is widening quite a bit). Their cream has no additives, it's really rich, and tastes wonderful. QUOTE]
SylvieK, hi and thanks for that info. I will look for it in the store. There is only a WinnDixie and a Walmart here... well, there is also PiggleyWiggley ( )
I think that when my daughter mves here I will get that cow after all!

Oh boy, checking and re-checking EVERY THING. Guess I did some good and some bad! Man, who would think we have been mindlessly eating these horrid additives! Shellac? Names that I can't pronounce now I just move away from! They scare me!

I am sharing this info with family and some non LC friends!