> They will put sugar in just about any dish, and you will have no idea that it is there, but that old blood sugar tester will find it. I avoid cole slaw, one of my favorites, because it often contains sugar. Tomato sauce served on pasta also can have a bit of sugar. Creamed corn is full of it, as are some breads where you would never expect to find sugar. Most restaurants have no sugar free desserts, and I've even found a few that don't have unsweetened iced tea.

That mysterious sweetener is often corn syrup.

> If you read package labels, you will find a few grams per serving in almost anything, but you never see the labels in restaurants.


So true, Howard. I've tried to limit my sweets consumption but find that Americans have a voracious sweet tooth. In order to satisfy that sweet craving, food manufacturers add corn syrup to many foods, even items you wouldn't expect to be sweetened. Corn syrup & sugar and sodium & salt are what "brings out the flavor" of most manufactured foods. Alas, the manufacturing process takes out so much flavor that manufacturers have to do something to spark it up again. Given that sugar and salt substances are also excellent natural preservatives, it's not surprising they are such heavyweight ingredients in processed foods.

Jul"sweets consumption Sept 3: 2 Ferrero Rochers, http://www.rocherusa.com/ ; 3 Banana Chocolate Chip Bars, homemade; 1 Godiva Dark Chocolate Demitasse, http://www.godiva.com/welcome.asp ; 19 Nestle Semi-Sweet Chocolate Morsels, http://www.verybestbaking.com/products/tollhouse/"ia