this post was submitted on 12 May 2025
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This made me think of something that happened to a good friend of mine. He's in his 50s and is one of the most healthy people I know in terms of diet and exercise.
He went to the doctor the other day for a checkup. His doctor made an off the cuff remark about his cholesterol levels being normal, which was fine for a regular person by maybe a little concerning for a person with diabetes.
My friend was like "What do you mean for a person with diabetes?" and the doc responded "You didn't know you had diabetes?"
They went through my friend's diet to see what could be the cause. The conversation went like this:
Doc: Do you drink sugary drinks like soda?
Friend: Never.
Doc: What do you eat in a typical day?
Friend: Mostly rice and spinach. And beans too. Honestly most days I forget to eat.
Doc: This doesn't really check out. Are you sure there's nothing else you're eating or drinking?
Friend: Oh... I also usually drink about a gallon of orange juice a day.
So yeah ... that's the story of how my supposedly healthy friend gave himself diabetes by drinking a metric fuckton of OJ.
How were people brainwashed into thinking OJ was "healthy"? It's the closest equivalent to natural candy I can think of. Tons of sugar offset by juicy acidity
Fruit is healthy. It's just fruit.
Whole fruit is healthy. The more processed you go, the less healthy it is. Interestingly, the more processed you go, the more calories you consume, too. You will eat more apple sauce than you will apples.
Exactly this.
https://www.diabetes.org.uk/guide-to-diabetes/enjoy-food/what-to-drink-with-diabetes/fruit-juices-and-smoothies
So get the Most Pulp version.
Yeah, but despite being diabetic I can't live without apple butter. To be fair that's why I get the "no granulated sugar added" stuff from Amish country. Depending on the brand, no more than four ingredients (apples, apple cider, lemon juice, spices), though my preferred brand only has three (no lemon juice). Way better quality than most other kinds too - you get more of the tartness of the apples because the only sweetener is more apple and they use less of the apple cider to sweeten than they otherwise might because you can only take it so far before it messes with the texture or flavor too much (which isn't as much a problem for most other sweeteners) and it costs more.
Amish Wedding, Jake & Amos and Yoder's all have good ones. The jar I finished off with my breakfast this morning was 5g carb/tablespoon, which is pretty low for apple butter.
Same idea for jams and jellies - particularly fond of Mrs. Miller's no granulated sugar added jams, which get sweetened with fruit juice (which in turn has price/flavor/texture limits on how much you can use and still have a good product). Whereas actual sugar free jams by the major brands tend to be godawful with entirely the wrong texture and flavor - Smucker's sugar free jams are an insult to the fruit they were at some point walked past during their production.
Related is that things that use unusual or expensive sugar sources (think agave nectar or honey as the primary or only sweetener as opposed to cane sugar, HFCS or something like that) tend to use less for price reasons and so tend to be slightly less horrific on the added sugar front.
Yeah, "home-processed" levels of processing ain't so bad. It's just interesting that the effects of food processing are measurable even between seemingly small changes. Pretty much, if you take any food and throw it in a blender, you'll eat more of it.