Sweet Food

Is it just me? Or has food been tasting sweeter to you too? Pasta sauce, peanut butter, catsup ... who's been spiking all the catsup with sugar? Why can't I buy an unsweetened catsup? ... even carrots. Oh boy, Dr. Davis is going to have a heyday with this one:

Hello Sugar... Food Is Getting Sweeter

The story ran in The Times (London). I'd wager its findings would apply here in the US too:

"In 1978 Kellogg’s Special K had 9.6g of sugar per 100g, but this has now nearly doubled to 17g - a similar level to vanilla ice-cream."

"It is not just manufactured foods that have seen their sugar content rise. Supermarkets have also been selecting sweeter varieties of fruit and vegetables to appeal to customers. According to McCance and Widdowson, between 1978 and 2002 the amount of sugar in:

• Bananas rose from 16.2g per 100g to 20.9g
  
• Pears rose from 7.6g per 100g to 10g
  
• Carrots rose from 5.4g per 100g to 7.4g"

Glazing carrots has become redundant.
________Photo of Sugar Warehouse in Brazil from Alibaba.com.