Nutrition labels are now specifically calling added sugar. But...why, though?
If you regularly read nutrition labels—or, ya know, half-heartedly skim them on occasion just for the hell of it—you may have noticed a couple new lines appearing on more and more products. Food manufacturers are now listing “Total Sugars” and “Added Sugars” in the Nutrition Facts , thanks to a new requirement. That kind of implies added sugars are officially something you need to be wary of.
Added sugars, on the other hand, are the kinds created or put in during the manufacturing process. They sometimes appear solo in their pure form as the ingredients you use to whip up a batch of cookies or liven up your oatmeal in the morning . Added sugars also commonly appear in baked goods or packaged foods, under those names and in less familiar forms, health and wellness coach, R.D.N., tells SELF.
For example, granola might contain some naturally occurring sugar from raisins or dates, along with some added sugar to sweeten up the oats, like honey. Tomato sauce contains naturally occurring sugars from tomatoes, along with, often, additional white sugar to counteract the natural acidity of the tomatoes. And an average strawberry yogurt will contain naturally occurring milk sugars in the plain yogurt itself and fruit sugars in the strawberries, in addition to some added sugars .
All of the naturally occurring and added sugars we eat are simply some combination of these molecules. “What we call naturally occurring sugars aren’t more natural, per se, than added sugars,” Tewksbury says. “The glucose you find naturally occurring in a grape is going to be the same as the glucose in table sugar,” Tewksbury says.
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