Consider replacing anything that has sugar in it, with an organic sugar alternative. Trader Joes, Whole Food, Costco, local organic store/coop have many alternatives, and many of them taste better than the popular brands.
By all means, steer clear of HFCS (operative word: fructose, not sucrose). It's probably less bad than it's reputation suggests, but its also probably worse than sucrose. More pertinently, it's indicative of cheap, low-quality food that has way too much sweetener because it otherwise has no flavour.
But more on point for this thread: Don't replace a food that shouldn't have sugar in it at all (mayonnaise) with a variant that just has a different kind of sugar. Find a variant that is better quality and doesn't have sugar at all. Good mayonnaise requires really good eggs and those are expensive.
I didn't say it was.
>...organic sucrose is absolutely chemically identical to non-organic.
Have any evidence to support this? Also, many things are "chemically" similar but affect the body in very different ways.
Whether organic or not, the process to make it yields the same molecule.
I was arguing there is a difference between raw unprocessed extract from the sugar cane plant vs processed white sugar.
Pasta sauce for instance IMHO should not have any sugar at all (tomatoes, spices, and a little bit of olive oil). If sugar is added, it should be very modest. But try finding a typical pasta sauce in the store with no sugar or even only a modest amount of sugar. This is more difficult than it sounds.
Options definitely exist and Googling, it seems with keto being more of a thing, there are a few more options compared to when I searched a few years ago -- haven't honestly made pasta in a while. But it's still relatively few, your typical Ragu type bottles will have sugar or HFCS as one of the top 3 ingredients. The options that do exist tend to cluster around more expensive "organic" offerings. And you have to keep checking ingredients lists continuously for changes. One report for instance said Aldi's used to have a pasta sauce without sugar. This is not the case now... http://ggfgourmet.com/en/index.php/aldipastasauce/
Pasta sauce is one of those things that takes time to make. If you don't have the time to make it, and can't find a quality variety without the unnecessary sugar... you're out of luck.
I'd like to be able to buy ground sausage, but a lot of packaged ground sausage has added sugar, as do a lot of packaged broths and bouillon cubes. Broth and sausage are great ways to add some flavor to staples like beans and lentils and it's really unfortunate that it's so hard to find packaged versions without sugar.
The issue with sugar is how the body processes fructose and glucose. Unless there is indication that substances present in non-organic vs organic sugar modify digestion of sucrose and fructose there isn't much to the theory organic makes sugar less harmful.
Processed white sugar has a detrimental effect on the body, and unprocessed sugar does not. Or if it does, it's so minimal as to be unnoticeable in my own tests.
This includes ability to concentrate, lethargy, dental health, sleep, hyperactivity and general health like colds and the flu.
This is from my own experimentation with multiple people, first hand, not just reading what others have said.