When the low-fat craze of the 1980s hit, and food processors began coming out with low-fat versions of all their products, what carbohydrate did they use to replace the great taste of fat? Why, sugar, of course. So in addition to all the obvious sugar—the soda, the candy bars, the Hostess Fruit Pies—we also have an entire universe of hidden sugar, in things that aren’t even sweet and in places you’d never suspect—sugar in our gravy, salad dressings, sauces. Sugar in our tortellini and chicken broth and baby food.
