I think that’s one thing everyone in this thread agrees on. That good, sensible habits over the long-term are the only way to achieve and maintain weight loss.
Here’s my dilemma. I think that what the OP is doing is great. There is no question that limiting added sugars has a great health benefit and that they are not necessary in a healthy diet. I also believe that by limiting added sugars you tend to reduce overall available calories (as DSeid points out, some calories need more work by the body to extract them so may not be as readily available to convert into fat). Finally, I also believe that added sugars tend to increase the appetite as well as having an addictive-like effect on many people. They have been shown to have less effect on satiety than calories from other sources.
However, what bothers me is that while the action of reducing added sugars is commendable, the OPs rationale for doing so is not necessarily based on science. True, the WHO advocates limiting added sugars to improve overall health but there is still no data showing that with equivalent calorie counts, the amount of sugar has any effect on weight. The person eating less sugars will probably be less likely to overeat and will be overall healthier but it cannot be definitively stated that simply swapping out sugar calories for other types of calories will be an effective weight loss plan.
In addition, I have a problem with the OP’s reliance on “natural” as an indication of healthier food since the word has no specific meaning in the food world. Some processed foods, such as frozen vegetables, for example, can have equivalent to improved nutritional value compared to their “natural” counterparts.
To the OP, I would say to continue what (s)he is doing. There is no downside to limiting added sugar, and little harm in limiting foods like raisins or tomatoes that are high in natural sugars if (s)he is worried about the amounts of sugar on the labels. I would just be cautious about making claims about the amount of sugar being the primary or sole driver of obesity; it is merely one contributing factor.
Have people here actually read DSeid’s posts at all, or are you more interested in mocking upthejunction than actually learning something?
Watch “Fed Up”. Losing weight is a lot more complicated than “eat less, exercise more”. I have no problem with fried foods or too much fat. None. I really don’t care for them. Sugar is my demon. Even a little bit can set off the cravings, and like** upthejunction said somewhere, it becomes an obsession. To control it, I eat all the veggies and fruit I want** plus several portions of lean, non-red meat and healthy oils a day. Very few breads, crackers etc. Sometimes it’s not easy at all and I fall off the wagon. But I get back on. This has been very successful for me.
I’m so thankful every day that I figured this out, and now upthejunction has, as well.** DSeid , a physician, has supported this way of eating with a few caveats. Why is this not acceptable to people? Upthejunction has found a way to control his eating (with a few corrections), and you’re making fun of him? You’re probably the same people who would shame him for being obese. He’s trying to learn, trying to do better and he’s criticized and taunted. Way to go. He’s handled the BS really well.
Bethewave, really, this is how you want to become a respected poster here?
Upthejunction, congratulations on finding something that works. I know how hard it is. As DSeid said, it’s the added sugar you need to watch, so keep reading the labels; specifically the ingredients. I know YOU know this. If you want any tips or simple recipes (I have an easy, freezable one for “canned” tomatoes or sauce that’s quite customizable), please feel free to PM me. The more you cook and experiment, the better you’ll get. Keep at it. The very best of luck!
Freebie easy tip: baked acorn squash. I did this last night. Choose one that has a dull skin, not a shiny one as this indicates it’s ripe. Poke about ten holes in it with a fork so it doesn’t explode. Put in a 350 oven for an hour and fifteen minutes to an hour and a half depending on size. Let cool, then cut in half and remove the seeds. You have squash! I do two or three at a time and end up with a squash per container that I have. I keep one out and freeze the extras. I put cinnamon and stevia on a portion, nuke it and have it for breakfast. It’s also great in tomato soup. Use your imagination!
Anyone else have any?
Oh, I don’t mind much about that.
This seems to me like the very definition of “eat less”. Unless you think when people say “eat less, exercise more” they mean total VOLUME of food as opposed to the calorie content of the food?
You don’t want to strive to be a “respected poster” on an Internet message board? You have severely screwed up priorities!
I totally accept this strategy is a simplification. I’d actually like it to be just the right side of an over-simplification because you can lose people - inc. me - really easily with this stuff. Just a few posts up someone says (to paraphrase) ‘it’s too complicated I just take care of it if my belt gets too tight’. Thing is that’s not really taking control and, as far as added sugar is concerned, you’ve lost them. It’s got to be simple 
The only other thing I’d say is we’ve struggled for decades now to understand the epidemic. The science now tells us an awful lot abut the fructose type of added sugar. Put that together with that chart I liked to and it’s as tight a historic correlation as you could get. It would he a hell of a coincidence for fructose to not be bang on the money.
Otherwise thanks for your considered contribution.
This severely distorts what I said.
Hey, this is really sweet. Thank you very much.
That virtual slavery to appetite, isn’t that just too much? And it really does ease once you twig added sugar.
I did wonder why it I just didn’t get this for so long - like it’s some kind of conspiracy, but it’s actually that the science is constantly developing. If the WHO are behind it now,it must be either at or close to the tipping point.
Maybe that will provide the political incentive to provide better and clearer information.
Thanks for the recipe, I will try it this week. I’m pretty basic with cooking but it seems ok. Thanks again
Just another one of those added sugar (fructose) and obesity chart:
https://intensivedietarymanagement.com/wp-content/uploads/2014/08/HFCS-obesity.png
Why are the two of you shitting up what could be an otherwise informative thread?
Sorry if I was unclear. I normally get much closer to 1900 calories. Yesterday was an odd day.
It struck me last night why are people having a pop at me , basically because labelling wasn’t clear and you have to know and calculate a bunch of stuff to separate natural and added sugars?
You’d hope, given where we are now on understanding, Gov should play a role. Well, how about those apples (natural sugar).:
The big point there, I believe, is that labelling hasn’t been updated in a relevant way since those fructose/obesity correlation charts came out around 15 years ago.
Professor lady at the FDA doesn’t get too many chances to do that and she’s saying she’s “highly in favour” of added sugar being line identified on packaging: Go labels!
How much added sugar would become moot if you made most of your meals from scratch, using basic foodstuffs. Who is going to add the same amount of chemicals and sugar the manufacturers do? Who’s going to juice enough oranges every morning to drink a pint of the stuff? Who’s going to make the food as cheaply as possible and dress up the lack of taste by adding a fuckton of sugar, fat and additives?
The argument over which sugar is the worst seems to me like arguing over which fossil fuel is the worst - coal or oil (not an attempt to derail, please start a new thread if you have an opinion). In the discussion the overwhelming issue - that home-cooked is usually better than manufactured - seems to be lost, and that is an issue which needs to be addressed. Some people can’t cook; what the hell is that all about? How difficult is it to learn to cook an omelette, bake a potato or make a salad? I honestly cannot fathom how people aren’t able to make the simplest of dishes, and instead eat cheap fast food daily and then wonder why they’re unhealthy.
This is interesting for me because I can’t cook much but I am generally pretty okay with the 2500 daily limit + exercise thing. That’s been the frustration until now; what else was happening that I still gained eight …
However, despite knowing those things there is/has been something irrational going on. Once every 10 days/two week I get a mad craving for cookies/biscuits. Like insatiable.
Turns out high fructose is addictive. In other words, added sugar is addictive. Weird.
In the context of what you’re saying, it means what I eat has been at least in part governed by addition, not limited cooking skilz. So that’s interesting.
If it’s like caffeine it’s no big thing though - just 2.5/3 days or miserableness. ime.
An omelette is a good place to start cooking; you learn about how to use the heat and utensils correctly, what healthy additions go well with egg, and can taste the outcome immediately. Have a look at some YouTube videos of chefs cooking omelettes as you can always learn a bit more (I made my first omelette 30 years ago and am still learning new techniques and recipes). After omelettes, stir fries can be very healthy, quick and fulfilling, and you also still have complete control over every single ingredient.
Or, if you’re that way inclined, you can try healthy baking recipes. Cooking on the hob is an art, in the oven is a science. A pasta bake that you’ve made doesn’t have to be full of fattening cheese, a roast chicken is a wonderful addition to a low carb diet (and there are dozens of recipes, so it doesn’t have to be boring), even cookies can satiate your appetite and be relatively healthy, you just have to do a bit of online research to find a good recipe.
I find giving in to the odd craving is perfectly healthy if you normally eat well, I’ll have a takeaway (burger meal, Mexican, fish and chips etc) once or twice a month and will feel no pangs of regret when I do so, as I’m just treating myself because I almost always cook my own meals and know they were usually fairly healthy.
My guess up is that part of the reaction is a perceived dis of calorie counting.
It also works. It is true that if you counted calories well and went from the 2500 that maintains your weight to say 1800 while continuing or increasing exercise you would lose fat mass. We should all avoid added sugar and having that goal be your guide will highly likely result in fat loss but there are many paths to not being a Buddha. 
I taught myself to cook. My mom’s a pretty good cook. I’ve no idea why she didn’t teach me, but I’ve asked her for a lot of advice. I’ve also watched a lot of youtube videos. I’d also go to the store and buy a vegetable that I wanted to learn to cook, then figure it out. Some things I tried were spectacular failures that either I gave up on or tried again and got better. It takes time and practice.
I found slow cooker recipes to be very easy to start with. Basically they’re just throwing things in a pot.
A meat thermometer is valuable. I make a giant pan of chicken breasts (six or seven) that I freeze and then later thaw and microwave for eating with sauces (that I made) or in salads. Sometimes I’ll marinate them, but usually I’ll take them from the package, rinse, put them in the baking dish, cover with foil and bake at 350 for about 40 minutes or until their temp is 165 degrees. Scrupulously clean anything the raw chicken or its liquid contacted.
allrecipes.com is a great resource. Read the most popular comments, as well.
I started cooking from the realization that I wasn’t going to eat how I wanted to unless I did. It was a chore, but now I’ve really come to enjoy it. Never thought I’d take pride in knife cuts!!
The reaction of some is pretty interesting; what does this fat boy know, look at him with his label counting …
Of course, society never shifts en masse, it’s a process. If we weren’t at the scientific tipping point with added sugar in general and fructose in particular then it’s around the corner. Then it’s about getting that information out there in ways that people can engage with, and also updating labelling …
That labelling this is something else, given the cost of obesity on society and individual lives how can they not specifically identify added sugar …