Andy Hall wrote:
On 2008-06-11 16:32:14 +0100, "Arfa Daily" said:


"Huge" wrote in message
...
On 2008-06-10, Owain wrote:

I really can't understand why supermarkets put sugar in eg spag bol.

I put sugar in most things that also have tomatoes in them.


--
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[email me at huge {at} huge (dot) org dot uk]

Used in a 'proper' culinary way, I don't see a problem with sugar,
particularly, as you say, in stuff with tomatoes in. If you make
tomato soup from scratch, using either tinned or real tomatoes, a
small quantity of sugar added, takes away a lot of the acidity, and
makes for a smoother, more 'rounded' taste. Without it, the soup can
turn out a little bit 'suck your cheeks in' :-o

Arfa

That depends on how the body processes the sugar.

Refined sugar, used unecessarily like this simply produces a short lived
rise in blood glucose level and the liver will then do a good job of
turning it into other substances

On the other hand, the addition of some glucose might help to balance
the high fructose content of the tomatoes (and, I assume, onions).

(But I wouldn't add any sweetener/sugar myself.)

--
Rod

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