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She was fired after not endorsing Splenda-filled salads to people with diabetes
(www.theguardian.com)
Who even puts a sweetener in a salad?
this post was submitted on 18 Apr 2024
415 points (98.8% liked)
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This really feels like those awful receipe books that companies put out in the 1950s and 1960s. Like Jello salads and such. This used to be a pretty common thing and it's a bit surprising to see it appear again.
It's not uncommon for a dressing to have sugar in it I guess. I'll put maybe a teaspoon of sugar in a homemade vinaigrette sometimes, but that's all. A third of a cup sounds disgusting.
I was about to say. A third of a cup is more than the ENTIRE VOLUME OF DRESSING I'd consider putting in a salad... that would serve four people.
Maybe a teaspoon of sugar to balance the acidic flavours in the dressing. Maybe.
Looking at that recipe, it reads like "quick pickles" which are normally made with a hot mixture of white vinegar and sugar (and admittedly quite a lot of sugar), but in those the critical step is you drain the pickled vegetables before serving, so the actual amount of sugar retained by the food is still relatively low. No mention of draining before serving here though, so perhaps it is just artificially-sweetened cucumber and vinegar soup? Blergh.
It's common to add sugar to quick pickles? Unless you're canning them and need the sweetener to temper the overwhelming flavor of the massive amount of vinegar required to fend off botulism.
Granted, I'm all about the half-sour pickles, which use salt not vinegar, like so: https://brooklynfarmgirl.com/half-sour-pickles-5/
I’ve only ever seen salads with fruits or beets having any sort of sweetener added.
(Yes this is a real thing)
Grandma has T2D for sure.
A pinch of sugar helps countering acidic flavors from eg tomatoes. It rounds the flavor. ⅓ cup is insanity tho
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Conspiracy aside, who the fuck would put a quarter cup of sugar-anything in a 'healthy' vegetable dish? Why is there added sugar* at all??
And it's 600 times sweeter than sugar?
Edit: that's pure sucralose, didn't realize Splenda was a specific formulation.
Sucralose is, splenda has fillers to make it the same as sugar.
The base sweetener is, but the product "Splenda" is basically diluted with filler to make it as sweet as sugar.
The salads I kind of understand because sweet dressing is a thing, but sweetened roasted veggies? 🤢
C'mon that's bullshit. 1/3 a cup of Splenda in a salad? If I said 1/3 a cup of sugar? Jesus Christ what are these recipes?! Lol
I don't know how familiar you are with salad dressing but you don't usually pour the entire batch of dressing on one salad lol
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These included recipes like a “cucumber and onion salad” made with a third of a cup of Splenda granulated artificial sweetener, “autumnal sheet-pan veggies” with a quarter cup of Splenda monk fruit sweetener and a “cranberry almond spinach salad” with a quarter cup of Splenda monkfruit sweetener.
It never ceased to amaze me how Schitt's Creek gifs always 100% encapsulate my feelings every time I see them used. I can't articulate my own emotions as well as David and Alexis can for me.
none of those recipies get sugar at all in my kitchen.
You haven't lived until you've tried them with a third a cup of Splenda.
Gotta throw in a stick of butter for good measure.
*I can't believe it's not
a third cup of Splenda
Sucralose is 600 times sweeter than sugar. Who the fuck is putting more than a spoonful of Splenda in anything?!
Many Splenda products are mixed with filler, some are mostly maltodextrin, some are even mixed with regular sugar, so that they can be more easily measured.
Xylitol
Does this sweetener trigger an insulin response?
It is too sweet but Splenda is better than sugar.
By far
Xylitol is deadly poisonous to dogs and cats.
Are you sure its not just that they have a risk of far overeating it and killing themselves with diarrhea
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Ack. I hate sweet salad dressing, think that just from a culinary standpoint she was right to push back on these. Training your palate to enjoy other flavors would go a long way to getting a lower sugar diet.
I also fucking hate the taste of monkfruit and stevia, they are most foul.
But if her argument is that the sweet tasting non caloric sweeteners directly promote diabetes, like they act like sugar, I think this has been disproven several times over.
But as someone who was diagnosed with type 2 diabetes three years ago, I can attest that the dietary and medicinal guidance one gets from doctors and the ADA can be worse than the condition. The result is what the former head of the World Health Organization has called “a slow-motion disaster”, that led to the deaths of 2 million people in 2019.
As someone under the treatment of American medicine for decades, I have to agree; doctors don’t know everything.
They aren't supposed to, which is why things like the ADA exist. It's sad that there appears to have been an industry takeover of it.
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This is another example of greed/capitalism/failure of institutions. I firmly believe this type of behavior is what leads to people losing trust in institutions and science. Why people turn to conspiracy theories and all natural anti-vaxx terrain.
Low-carb diets work. Why does the American Diabetes Association push insulin instead? https://www.theguardian.com/commentisfree/2024/apr/17/ada-american-diabetes-association-big-pharma
PS, from $1 to oligopolies.
...are you seriously asking why the ADA advises insulin use for patients with diabetes
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Some people don't even make insulin on their own... they sorta have to use insulin.
A low-carb diet is not going to miracle cure someone's defective pancreas.
Yes, but that's not what the piece is talking about either. We've gone from stick to the facts, to while I have you here, let me interest you in this product...
There is a very real issue of not focusing on preventative measure and education and instead raking it in by way of hocking products. Conflict of interest is a real thing and not much money to be made by way of education and preventative teachings. But thats what gives openings to Joe Rogan types instead to hock their teachings.
For those confused about why Splenda is problematic, it has less than a third of the calories as Cane Sugar. So when you add a lot of it to a recipe it can be as bad as adding some sugar.
I'm sure Elizabeth Hanna approved some use cases for Splenda, but 1/3 of a cup for a cucumber salad is silly.
Adding sugar or sweetener to a salad is absolutely insane to me. I think the most sweetness I've ever added to a salad is fresh lemon juice in the dressing, but actual sugar/sweetener?
A little bit, like a teaspoon of sugar or honey is quite common and can complement an acidic or salty flavour. But a third of a cup is insane unless you're cooking for an army.
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I'm on keto so I use the occasional stevia or monk-fruit sweetener when I'm craving something sweet, and the fact that she was fired for not approving those recipes make the sweeteners feel much more suss. And they were already kind of suss to begin with, so like... what are they not telling us ?
I'm mostly amazed at the amount! I'm in the same boat as you. I very rarely use it, but when I do, I use like a few granules in my hand because it's so sweet.
As a type 2 diabetic myself having managed my condition well now for over a decade, there's no other way to put this: The ADA's guidelines and recommendations are fucking garbage. And advice I've received from doctors hasn't been much better, since they're generally following the aforementioned guidelines.
It seems the WHO guidelines are not without controversy, they relied on observational studies that are extremely vulnerable to reverse causation. The few RCTs that have been done indicate that sweeteners work just fine, but the WHO thought they weren't long enough.
https://www.hsph.harvard.edu/nutritionsource/2023/06/06/who-guidelines-non-sugar-sweeteners/
https://www.bmj.com/content/383/bmj-2023-075293
Although, that aside, those recipes sound disgusting.
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Reminds me of Brawndo in Idiocracy simply buying the FDA and FCC
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