After moving to the mid-west, Bloomington, In. and having grown up as an Air Force brat living mainly in Japan, Calif, Tex, Ga, and northern NY on the Canadian border I am finding food here too sweet. This is still the case after moving here (1 more degree dear, 18 mos. tops) from Plattsburgh, NY.
Tonight's dinner was less that satisfying. I bought Perino Manicotti, some Johnson. Bros. Chicken and Pork mild Italian sausage and most of it went into the waste basket. I should have read the label carefully. Not only were the manicotti full of a lot of chemicals I'd rather avoid but there were 6 grams of sugar per stuffed noodle. I somehow thought with the name it might be from the east coast. Nope made in Michigan. The sausage was also sweet, 3 g./sugar/ link. I just don't get the amount of sweetness and sugar in food that I get here. Yeah I can make my own Maniccoti. I often do and make my own pasta too. I just thought this might make a good easy supper on a busy night. Wrong, wrong, wrong etc.
I am wondering if producers make foods destined for the mid-west with more sweetening for this area of the country. I have found Hellman's mayo too sweet. I have been buying Kraft Homestyle with the brown cap. acceptable, it has a small amount of sugar. Usually I make my own or buy Dukes when I can. You'd think by now I would have adjusted, but no. I just don't want sugar in my food unless it is dessert. I rarely buy salad dressing prefering to make my own with the oh so wonderful Castellas olive oil made from Fruite Noir (fermented black oilves) from Provence. I do buy Marie's Bleu Cheese, can't have good "wings" with out it. Oh well the end of the tenure here is in sight. It will be good to escape the land of sugar everywhere.
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