I don’t tend to eat fast food. Don’t like tomatoes. But I cook for myself a lot, and have made recipes that are savory and call for sugar, and tried them both with and without said sugar, and they’re better without. I accidentally got a bunch of cans of kidney beans with added sugar a few weeks ago and made soup with them without noticing that they had sugar in them, and I could taste the difference in the soup—it was fairly unpleasant for me to eat, while others liked it fine.
I don’t understand—how does it support the general argument? Because other people liked my soup? I daresay they’d have also liked it if I’d used sugarless beans.
Also, what I was really thinking was you provided an example of a company that makes beans with sugar. Ostensibly, the only reason to add sugar to canned beans is to make them taste better—though that obviously backfired for at least one of their customers.
I love sugar. Love it. But not on savory foods.
I don’t tend to eat fast food. Don’t like tomatoes. But I cook for myself a lot, and have made recipes that are savory and call for sugar, and tried them both with and without said sugar, and they’re better without. I accidentally got a bunch of cans of kidney beans with added sugar a few weeks ago and made soup with them without noticing that they had sugar in them, and I could taste the difference in the soup—it was fairly unpleasant for me to eat, while others liked it fine.
Thanks, that answers my question, and even provides an anecdote supporting (or at least not disputing) the general argument.
I don’t understand—how does it support the general argument? Because other people liked my soup? I daresay they’d have also liked it if I’d used sugarless beans.
Also, what I was really thinking was you provided an example of a company that makes beans with sugar. Ostensibly, the only reason to add sugar to canned beans is to make them taste better—though that obviously backfired for at least one of their customers.