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."Glazing carrots has become redundant.
"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"