I was explaining this to my daughter in quite simplified terms the other day- we evolved to taste sugar and enjoy it because finding a sweet edible plant meant we had a source of energy to help us hunt that day. Pretty useful if you’re a hunter-gatherer.

So we seek out sugar. Now we can get it whenever we want it, in much more massive quantities than we are supposed to be processing. Most of us are addicted. I’m not an exception.

  • fmstrat@lemmy.nowsci.comEnglish
    16·
    17 天前

    If you eat Siggis yogurt, there is a full-fat option with barely any sugar that is way, way, better. I don’t typically like yogurt, but like it. Add honey if needed.

    I happen to be eating it right now.

    And don’t forget bread. So much sugar in the US…

    • fine_sandy_bottom@lemmy.federate.cc
      4·
      17 天前

      I was going to say there’s a lot of variation within brands.

      Most yoghurts have a “greek” variant with about 5g per 100g carbohydrates.

      Honey is more or less flavoured sugar IMO.

      Berries are a great combo with yoghurt, also chopped nuts.

    • finestnothing@lemmy.world
      2·
      17 天前

      You can make yogurt in an instantpot with very little work (heat up milk, leave on the yogurt setting for 8-12 hours, done) in about 12 hours, highly recommend it. Only ingredients are milk and yogurt with live cultures (which you can buy once, then just freeze a few oz of your homemade yogurt to use for making more yogurt in the future), you can add as much or little sugar, honey, etc as you want. To make it into Greek yogurt or cheese, just strain through cheesecloth for different amounts of time. Can even use the drained whey for protein shakes if that’s your thing.

      • SOB_Van_Owen@lemm.ee
        1·
        16 天前

        Kefir is also an option. It incubates at room temperature. Just need a scoby, container and milk.