---- Original Message -----
From: "Richard Geller" <[log in to unmask]>

>there has also been a huge increase in sugar consumption over the last 30
years
> especially.

I was making Ray's mayonnaise a few days ago and happened to glance at the
box of Morton's salt and saw--gasp!--it contains Dextrose.  Imagine
that--sugar in the salt.

I have found sugar in all kinds of commercial products that didn't used to
have any sugar in them (canned chicken broth & diced tomatoes come to mind).

I think American tastebuds have been drenched in sugar for so long that any
food that doesn't contain it no longer tastes "good" or "right."
Manufacturers, always looking for the competitive edge, have learned this.
Build the product with sugar and consumers will keep coming back.  At least
most will.

A few years ago I was teaching ESL.  My international students would
complain that American food was too sweet and didn't taste right.  And that
was for "regular" food.  And American sweets were overpoweringly sweet to
them.  They said they couldn't taste the flavor because there was too much
sugar.

Theola