It wasn't that long ago we had a different attitude to desserts. As a kid of the baby boomer generation, I remember desserts as a treat. Something you splurged on occasionally. You didn't have it every night and you certainly did not have it for breakfast or the sugar equivalent in sodas between meals.
The nutritional fable goes something like this: Rather than criticize industry for its questionable practices, health organizations should "sit at the table" with industry leaders and see what compromises can be reached. This all sounds wonderfully cooperative and democratic, but it also ignores some stark realities.
Public health and nutrition dialogues need clear, explicit messages. Naturally-occurring sugars and added sugars are very different animals. The same goes for processed foods. How is it that a national nutrition organization can simply choose not to recognize that cooking a pot of oatmeal is vastly different from making a Three Musketeers bar in a processing plant?
In the American food jungle, nothing is as it appears. When I researched my book Eat It to Beat It!, I found sugar in thousands of places where it doesn't belong, from bread to salad dressing, dressed up in disguises like corn syrup, maltodextrin and sucrose. Here are five of the most shocking hidden sources of sugar in otherwise "healthy" meals.