I’m really bothered sometimes by the fact that we’re still loosing flavor with some of the “sugar free” or “reduced sugar” foods.
It’s as thought the manufacturers can’t add a substitute to it to make it sweet. so we have to do so ourselves. The other thing is, why do we go for the “sugar free” or “reduced sugar” food if we’re only saving ourselves a few carbs. I spent a lot of time thinking about this, and finally decided that it just isn’t worth it.
That and, if the “sugar free” foods have almost the same amount of carbs (within one or two carbs) as the sugar full foods, what is it that makes that food special. It seems to me that it would do the food manufacturers some good to find out that there’s more to “sugar free” than just taking the sugar out, and perhaps if they could lessen the carbs by like half and keep the flavor it might be worth the effort for me to go out of my way to make sure I’m not eating “regular” foods.
I’m done ranting now, it was just something to think about.