Yes, I need to modify a recipe.

I keep thinking of PJ's post about not being able to just walk into the store and buy something to eat. As I move to eating more and more whole foods, I spend so much more time cooking. (I also spend more on the food itself!) Lord, I'd love to just brown some ground hamburger, then throw in a can of sloppy joe sauce. It's what I used to call "cooking."

Of course. I was responding to your question as it was phrased.
I think you may have misread my post. I'm not planning to increase my consumption of fructose, I'm planning to reduce it by substituting pure dextrose in place of sucrose in those rare applications where I'd want to sweeten something with sugar. Not that I expect to see any real impact on my health because the amount I'm getting is already vanishingly small, but if it's true, as the evidence indicates, that fructose is significantly more dangerous than glucose, we might see lower incidences of disease by replacing the fructose with glucose without requiring people to reduce carbs. It would interesting to see this tested on a large scale.

http://www.cooks.com/rec/view/0,182...-235207,00.html

You could cheat and use dehydrated onion or onion powder same for the garlic. I really like these dehydrated roasted garlic chips I've purchased when I don't have fresh garlic on hand. You could skip the green peppers. They're nice but probably don't change the basic flavor much if at all. I love dehydrated onion. I mean really love it... I shake it on my salads. I like regular onions too. Oh yes, some stores sell pre-chopped onion, but they always taste kind of bland to me.

So then you're squeezing 3/4ths cup of ketchup. Shaking on onions and garlic. Adding water or broth. Worchester sauce. Skip the flour. Sounds pretty darned easy if you take some short cuts. In fact, I pretty much have all the ingredient right now!

I think outside of the cooking time for the beef, I could probably stir that up in 10 minutes maybe even 5.

That was my immediate thought about food processors. Seeing more dextrose and maltodextrose which is already in the long list of added sweeters.

And... George Bray? He has long been a "fat people just eat too darn much" guy. I wonder what he's up to. Is this his spin to get out of years of ignoring metabolic reality?

And this term - cardiometabolic health?

~wyvrn i misunderstood your intention. usually when i see someone talking about sugar substitutes it is in the context of daily consumption of large quantities. For example "I will use this dextrose to cook pies, cookies, cakes, and bread and I will eat them every day". That sort of thing. The 4 grams per dose that you are talking about doesn't concern me.

Fructose: should we worry? G A Bray


This is Bray this time last year on the same topic. He was still on the Calories in calories out mantra together with idea that fat makes you fat.

Bray gets a good roasting in Taubes book IIRC. Oh wait, maybe it's Eades... or both? I just remember him because I always think of a Donkey braying.

Please be aware that ketchup has a good bit of added sugars- usually in the form of HFCS these days.

Alternately, you could use the sloppy joe recipe from Linda Sue's site. Granted it has a few more ingredients, so will take a little more time for measuring and mixing, but at least you're avoiding the added sugars.

Another alternative that's definitely not the sweet sloppy joe, but is pretty good is to make sloppy jose's. There are recipes out there that require lots of chopping and simmering, but the easiest thing to do is to use a no-sugar-added chunky salsa (1 cup for a pound of browned hamburger), then melt in a cup of shredded colby jack cheese. Different flavor, but very quick and easy.

They do make low carb ketchup too. Or they did, not sure if they do any longer.

that's the one condiment I tried making myself.

In summer you can make your own ketchup , much less sweet, using an heirloom recipe and really ripe tomatoes. The Amish recipes have a ton of them from their German tradition of sweets-and-sours cooking.

Yum, that sounds wonderful!

Make sandwich spread! Get some pickles and some mayo and grind er up!

Oh shoot! That sounds good too!

Heinz still does, though it is not called "One Carb" anymore. There are also plenty of ketchup out there that use no added sugar. However it can be a 'spensive way to make a large quantity of sloppy joes...

I generally buy an organic no sugar, no artificial sweetener ketchup that is not that out there in terms of price, but I don't use that for sloppy joes. I do use the Heinz and a wee bit of sweetener.

Ya, that is a guilty pleasure of mine...I love dipping pork rinds into it! The local market makes their own sandwich spread and calls it Bologna salad. they also have ham salad, but since I am sure they use a very low grade of ham, loaded with salt and chemicals, I pass on that. I do buy the bologna salad once in a while though...

I'm gonna get a sausage/meat grinder and start making my own....