What did you have for breakfast today? A big “healthy” bowl of granola, sprinkled with sultanas? Perhaps with some low-fat fruit yoghurt? And some juice to wash it all down?
We hate to break it to you, but if that sounds like your regular breakfast, you could be eating more than your daily recommended intake of sugar before you head out the door!
In fact, a brekkie containing dried fruit, low-fat yoghurt and apple juice could easily triple your daily sugar intake recommended by The World Health Organization for optimum health (six teaspoons or 25g).
Want to get off to a better start? Here are five common offenders to look out for (they all contain six teaspoons of sugar!).
So, where’s all that sugar coming from?!
1 ¼ sultana and apricot snack pack (approximately 46g): While we have nothing against fresh fruit, this is like condensed little pellets of sugar without the added water to keep you full.
⅔ can of Coke: You already know that Coke is full of sugar, but did you know that one regular 375ml-sized can has over nine teaspoons?
½ bottle of apple juice: The opposite problem to dried fruit! The water stays but the fibre is stripped out. A cup of apple juice (half a 500ml bottle) can contain three to four apples… now could you eat that many in one go?
A single serve tub of low-fat berry yoghurt: When manufacturers take the perfectly good fat out, they have to replace it with something to make it palatable. That’s why low-fat fruit yoghurts, like this 150g tub of Vaalia Luscious Berries, can have more than five teaspoons of sugar per serve. Although lactose does account for about one teaspoon of this, the overall sugar content is still much too high.
Two blocks of 85 per cent dark chocolate: 100g (yep that’s an entire bar, not a teensy square) contains 11g of sugar. So you could eat two blocks before consuming your recommended daily sugar intake. We’re guessing you’d find it difficult to eat that much dark chocolate, which is why the low-sugar treat is encouraged when we’re reintroducing sweetness to our diets.
We originally published this article in January 2016. We updated it in June 2016.
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