Gastric Bypass Surgery Support Group
Gastric bypass (GBP) is any of a group of similar operative procedures used to treat morbid obesity, a condition which arises from severe accumulation of excess weight in the form of fatty tissue, and the health problems ("co-morbidities") which result. If you are considering gastric bypass or have had it, join the community where we share our experiences and find support.
I found this on the web, thought it may be helpful, to keep track of the sugar grams in our fruit and veggies!
Fruits contain more sugar than vegetables. Try substituting fruit for added sugar
in oatmeal, cereals and desserts.
One serving of strawberries contains 8 g of sugar,
one serving of tangerine contains 9 g of sugar,
one serving of pineapple contains 10 g of sugar and
one serving of cantaloupe, grapefruit, honeydew melon or nectarine
contains 11 g of sugar, according to the FDA.
Higher-sugar fruits include the peach, orange, pear, plum, cherry
and banana, with 13 to 19 g of sugar per serving, and the watermelon
and grapes, with 20 g of sugar per serving.
Apples contain 25 g of sugar per serving, according to the FDA.
Lemons have only 2 g of sugar per serving, and limes and avocados contain no sugar
Read more: http://www.livestrong.com/article/443579-sugar-content-of-vegetables-fruits
Avoiding Added Sugars
The majority of your sugar intake should come from naturally sweetened foods
such as fruits and vegetables.
The American Heart Association recommends that women limit their intake of
added sugars to no more than 100 calories per day, or about 6 tsp. of sugar.
Men should limit their added sugar consumption to 150 calories per day,
or about 9 tsp. of sugar, says the AHA.
To find out if a packaged food contains added sugars, check the ingredients label.
Ingredients such as dextrose, fructose, glucose, corn syrup, high-fructose corn syrup,
maltose, lactose, fruit juice concentrates, malt syrup, molasses, honey, sucrose
and sugar all indicate added sugars.
Read more: http://www.livestrong.com/article/443579-sugar-content-of-vegetables-fruits
Fruit
Even healthy foods contain sugar.
Bananas, for example contain about 15 g of natural sugar.
Dried figs have over 60 g. A raw, unpeeled
apple contains 13 g of sugar, and the
added benefit of a good source of fiber.
Blueberries, blackberries, oranges and peaches all contain
5 to 10 grams of sugar
Read more: http://www.livestrong.com/article/268095-the-sugar-content-of-foods-list/#ixzz2a1zKdnoU
Dairy
Milk, ice cream and yogurt all contain naturally occurring sugar and
additional sugar is added in many preparations available to consumers.
White milk has about 5 g of sugar per serving and chocolate milk has
significantly more -- over 50g.
Yogurt's sugar content increases with added fruit -- from 5 g to 15 grams.
if Ice cream ranges from 18 to 22 g of sugar.
Cheese is low in sugar with 1 oz. of cheddar or mozzarella having less
than a gram, and low-fat cottage cheese about 4.5 g.
Read more: http://www.livestrong.com/article/268095-the-sugar-content-of-foods-list/#ixzz2a1zPkTFJ
Processed Foods
Sugar can hide out where you don't expect. Ready-to-eat packaged cereals
range from as low as about 4 g of sugar to higher than 30 g if sugar is
coated on individual cereal pieces. High-fructose corn syrup is very high
in sugar content with over 74 g.
Canned frostings contain a very high 170g to 220g of sugar per cup.
Sponsored Links
Read more: http://www.livestrong.com/article/268095-the-sugar-content-of-foods-list/#ixzz2a1zXKVOn
Peas and Corn
Peas and corn are considered starchy vegetables and are higher in sugar
than other nonstarchy vegetables.
Like the potatoes, a serving size of these little vegetables is 1/2 cup.
Nonetheless, they are a good source of fiber and can continue to be
included in your meal plan within proper portion sizes.
Winter Squash
Winter squashes, such as butternut squash, acorn squash and pumpkin,
not only taste sweeter than the summer squashes, they also have
significantly higher sugar contents. In addition to their carbohydrate content,
their rich orange and yellow colors signify they are high in beta carotene, a powerful antioxidant.
Raw vs. Cooked
In many cases, the raw version of a vegetable has a higher sugar content
per gram than its cooked version. For example, raw carrots and cabbage
have about a third more sugar than they do when cooked.
Naturally, some of the other nutrients, such as vitamins, may be depleted after cooking as well.
read more: http://www.livestrong.com/article/367513-list-of-vegetables-high-in-sugar/#ixzz2a20doIWA
Fruits contain more sugar than vegetables. Try substituting fruit for added sugar
in oatmeal, cereals and desserts.
One serving of strawberries contains 8 g of sugar,
one serving of tangerine contains 9 g of sugar,
one serving of pineapple contains 10 g of sugar and
one serving of cantaloupe, grapefruit, honeydew melon or nectarine
contains 11 g of sugar, according to the FDA.
Higher-sugar fruits include the peach, orange, pear, plum, cherry
and banana, with 13 to 19 g of sugar per serving, and the watermelon
and grapes, with 20 g of sugar per serving.
Apples contain 25 g of sugar per serving, according to the FDA.
Lemons have only 2 g of sugar per serving, and limes and avocados contain no sugar
Read more: http://www.livestrong.com/article/443579-sugar-content-of-vegetables-fruits
Avoiding Added Sugars
The majority of your sugar intake should come from naturally sweetened foods
such as fruits and vegetables.
The American Heart Association recommends that women limit their intake of
added sugars to no more than 100 calories per day, or about 6 tsp. of sugar.
Men should limit their added sugar consumption to 150 calories per day,
or about 9 tsp. of sugar, says the AHA.
To find out if a packaged food contains added sugars, check the ingredients label.
Ingredients such as dextrose, fructose, glucose, corn syrup, high-fructose corn syrup,
maltose, lactose, fruit juice concentrates, malt syrup, molasses, honey, sucrose
and sugar all indicate added sugars.
Read more: http://www.livestrong.com/article/443579-sugar-content-of-vegetables-fruits
Fruit
Even healthy foods contain sugar.
Bananas, for example contain about 15 g of natural sugar.
Dried figs have over 60 g. A raw, unpeeled
apple contains 13 g of sugar, and the
added benefit of a good source of fiber.
Blueberries, blackberries, oranges and peaches all contain
5 to 10 grams of sugar
Read more: http://www.livestrong.com/article/268095-the-sugar-content-of-foods-list/#ixzz2a1zKdnoU
Dairy
Milk, ice cream and yogurt all contain naturally occurring sugar and
additional sugar is added in many preparations available to consumers.
White milk has about 5 g of sugar per serving and chocolate milk has
significantly more -- over 50g.
Yogurt's sugar content increases with added fruit -- from 5 g to 15 grams.
if Ice cream ranges from 18 to 22 g of sugar.
Cheese is low in sugar with 1 oz. of cheddar or mozzarella having less
than a gram, and low-fat cottage cheese about 4.5 g.
Read more: http://www.livestrong.com/article/268095-the-sugar-content-of-foods-list/#ixzz2a1zPkTFJ
Processed Foods
Sugar can hide out where you don't expect. Ready-to-eat packaged cereals
range from as low as about 4 g of sugar to higher than 30 g if sugar is
coated on individual cereal pieces. High-fructose corn syrup is very high
in sugar content with over 74 g.
Canned frostings contain a very high 170g to 220g of sugar per cup.
Sponsored Links
Read more: http://www.livestrong.com/article/268095-the-sugar-content-of-foods-list/#ixzz2a1zXKVOn
Peas and Corn
Peas and corn are considered starchy vegetables and are higher in sugar
than other nonstarchy vegetables.
Like the potatoes, a serving size of these little vegetables is 1/2 cup.
Nonetheless, they are a good source of fiber and can continue to be
included in your meal plan within proper portion sizes.
Winter Squash
Winter squashes, such as butternut squash, acorn squash and pumpkin,
not only taste sweeter than the summer squashes, they also have
significantly higher sugar contents. In addition to their carbohydrate content,
their rich orange and yellow colors signify they are high in beta carotene, a powerful antioxidant.
Raw vs. Cooked
In many cases, the raw version of a vegetable has a higher sugar content
per gram than its cooked version. For example, raw carrots and cabbage
have about a third more sugar than they do when cooked.
Naturally, some of the other nutrients, such as vitamins, may be depleted after cooking as well.
read more: http://www.livestrong.com/article/367513-list-of-vegetables-high-in-sugar/#ixzz2a20doIWA
Thanks again, Ed
Shelley
This was a really interesting read....
Read more: http://www.marksdailyapple.com/how-much-glucose-does-your-brain-really-need/#ixzz2a52C1ORi
http://www.marksdailyapple.com/how-much-glucose-does-your-brain-really-need/#axzz2a4nr8pnu
JJ