A carton of soup and two slices of bread should not have my daily salt allowance and half of my sugar allowance

[Marue]

I'm a bit in shock, just worked out that by having a soup with bread I've had just over my salt allowance and half of my sugar allowance for the day in one snack!

I know your only supposed to eat half of the carton, but they aren't very big and one carton equals about one bowl.

It was a Thai style soup, it was just OK nothing special!

You could make your own soup?

And make your own bread?

That is always going to be salty, and you are twice the portion and added bread. Sounds about right in terms of total levels tbh.

You will know for next time.

Its processed food!! So full of sugar and salt

And a snack?

Make your own.

I was wondering about the snack thing but didn't want to say

That would be a main meal for me.

So you had two lunch-sized portions as a snack? I'm not surprised you're over the RDA!

You're in shock? Over the bleedin' obvious? What are you going to do if something truly shocking ever happens to you?

Chop some carrot and onion (and any other root vegetables). Cover with water and bring to the boil. Cover and transfer to the oven and cook on a low heat for three hours. Blend. Eat one portion and freeze the rest. No salt needed. If you make your own bread, it will need some salt. You can use honey instead of sugar to get the yeast working.

Honey IS sugar.

I know it is, but the bread is nicer and it's not as nasty as refined white sugar.

Oh my, first world problems are the worst.

I am really sick of there being so much sugar in everything - pasta sauces -why? There's no need .

The amount of diligent in things pisses me
Off. There in no need for sugar on bread, or pastry, or SOUP ffs!

Lol dilligent!

Sugar.

Sugar is everywhere. And it's slowly killing us. Sorry op. Can't get I ertou calling that a snack

But you choose to eat that

Carton soup - of course it's salty, it's used as a preservative so needed for stuff you don't make fresh. Make fresh soup and freeze in portions.

Pasta sauce - why anyone buys these when they taste gross. Tin tomatoes/ passata, onions and garlic will make a basic tomatoe sauce. Add herbs/ various flavours according to preference. Can batch make and freeze also.

Who sets this "allowance" anyway

It would not worryme at all

You could stop taking it all so seriously.

I agree it's ridiculous. I think it's reasonable to anticipate that soup and bread would be basically sugar free. And i would be disappointed with those salt levels. There's just no need for it.

I love cooking, make most meals 'from scratch' but wouldn't criticise anyone for eating shop bought soup and bread. Not everyone has the time or energy to make their own bread or Thai style soup every time they want to eat it. Or to clean up after making it all.

And salt is a preservative in salt? Really? I get that it is used to cure and preserve meat but otherwise I thought it was used for flavour.

I love salt. Nothing has enough salt in it.

I live in Canada and EVERYTHING has sugar in it and not a little. I can't buy salad dressing because they are all like syrup. It's utterly bizarre. I hate it.

I am really sick of there being so much sugar in everything - pasta sauces -why?

Because about half the dry mass of a tomato (ie, what's left once you remove the water) is fructose and glucose. If you make a sauce with tomatoes, its two main constituents are water and sugar, because those are the two main constituents of tomatoes. Commercial pasta sauce (not quite as pointless as "crumble mix" that I saw today -- FFS, how hard is it?) uses cheap, unripe tomatoes and therefore they bring the sugar levels up to about the level of ripe tomatoes with refined sugar. It's still sugar.

This endless talk about how terrible sugar is presumably means a diet with no fruit in it (tomato is, of course, a fruit) but also no vegetables (carrots are about 5% sugar by weight, peas are about 6% sugar, but very few vegetables are less than about 3% sugar by weight). Quite what are people eating that (a) contains vitamin C but (b) doesn't contain quite a lot of sugar?

The added sugar causes the sugar level to be higher than homemade, not just match it.

There is a sugary sweetness to commercial sauces that is different to home made, even if the ripest tomatoes are used in the latter. You even see it in cookery programmes now - add a bit of sugar to savoury products.

An overall excess of sugar consumption is the issue here.

So if there wasn't pointless or abundant added sugar, then we wouldn't have to worry about the natural sugars in fruits veg etc..... although actually we probably would still as the commercial varieties now on sale are geared towards those being the higher sugar ones. I've even had some varieties of potatoes recently that taste sweet FFS. M&S particularly bad for this.

And salt is a preservative in salt?

And salt is a preservative in SOUP?