"Roger Hayter" wrote in message
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Ray wrote:

"Tim Streater" wrote in message
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In article , Ray
wrote:

"Tim Streater" wrote in message
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In article
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Tim+ wrote:

Tim Streater wrote:
In article , Ray

wrote:

"Roger Hayter" wrote in message
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alan_m wrote:

On 24/01/2020 13:40, T i m wrote:
On Fri, 24 Jan 2020 12:21:17 +0000, alan_m

wrote:

How can they claim no added sugars when one of their products
is
labelled unsweetened?

You aren't very bright are you?

"* contains naturally occurring sugars"

So why the label unsweetened on one carton and not the other
two?
Naturally occurring sugar added to two products and not the
other?

You do seem to be lacking some knowledge about how food
labelling
works. Call sugar something else and add a label saying no added
sugar.

Soya (or other grain such as oats) contains vey ltiile free
sugar,
but
apple joice is added to the not-unsweetened one. Which does
contain
various sweet-tasting sugers.

Why a purely mechanical extract of suigar cane is not "natural"
is
a
bit of a mystery to me

Yep.

- especially as olive oil is obtained by a rather
similar process, and is, apparently, natural.

AFAiCS the only thing that is not "natural" is witchcraft.

But its hard to claim that whats done to produce reasonably
spreadable margarine is particularly natural.

You could say that about butter if you were so inclined.

Take cream, shake, add salt. Pretty sure that's a long way off
margarine
production.

Leave out the salt.

No thanks, its much more natural than breeding cows to
produce lots of milk when they arent calving and drinking
what humans wouldn't naturally be consuming after about
the age of 12 months or so, let alone making butter from it.

Ah, so you are agreeing with me that butter is no more natural than
margarine.

No I am not. Churning and salt is nothing even remotely
like the hydrogenation of liquid fats from plants to make
a spreadable margarine. In spades when comparing olive
oil with margarine.

I don't think they hydrogenate oil to make margarine any more.

There is no other way to make oils into a spreadable margarine.

It has become medically unfashionable. They instead
use higher melting point fats in the first place,

Not possible when most of what comes from plants are oils.

chiefly the ecologically disastrous (allegedly) palm oil.

Palm oil is used in some cooking but isnt what margarine is.
https://en.wikipedia.org/wiki/Margar...turing_process