keeping track of added sugar percentages??

[tybittz]

I was reading this guide https://forum.bodybuilding.com/showt...01&pagenumber= and it was saying to keep added sugars to 10% I'm honestly bad with percentages and all these rules are making me feel extremely overwhelmed. is anyone else doing this?

[gbullock32]

If it stresses you out don't, start slow and small; it's about long term sustainability and if tracking added sugars along with everything else is too much then just keep overall carbs in line with calorie/macro goals.

[DougyF7]

What gbullock said. ^^^

Also, you don’t have to track any of it. You can learn about what a healthy diet is with a few google searches. You probably already have an idea of what it is - fruits, veggies, whole grains, lean meats, fish, nuts, dairy. The more you eat those kinds of whole foods the better. You can still have pizza and sweets and such here and there, too, daily even. Moderation is key. Context is key.

Look up the Mediterranean diet as that seems to get recognized as a good diet time and time again. You don’t need to follow it to a T or anything, I just want to give you an example of good foods.

Don’t sweat any of this.

[paulinkansas]

Most processed foods have added sugar. Try to eat whole foods.

I'm not going to make my normal post about 'tards that don't understand what processed foods are verses whole foods.

[Heisman2]

The added sugar recommendation is not actually based on evidence, rather people who meet all the nutritional and calorie guidelines will not have room for more added sugar, thus the threshold was set at 10%. If your body fat levels are decent and you are exercising regular there is evidence you can go quite a bit higher on added sugar without issue.

The point is you do not need to worry about tracking it, minimize the highly processed sugary food intake (ie, candy, syrup, etc) and follow general healthy eating principles and you should be fine. If you have insulin resistance issues and high blood sugar then I would minimize added sugar if possible.