Hey guys… as we know keto is zero sugar. But I do know that some of us allow “some” sugar while others is zero.
For instance, I’d really like a different dinner meal by making shrimp Alfredo. I don’t particularly care to buy the ingredients AND make the Alfredo sauce.
The sauce at the grocery store has 2 grams per serving…I almost bought it but 2nd guessed it.
So my question is…
Whats your limit? Is it absolutely ZERO sugar…or do you allow a gram or two from time to time?
I am zero sugary foods 100% of the time. Haven’t eaten a sugary food in going on 3 years.
With that being said, if something has a couple grams of sugar in it that I’m cooking with or eating out, I don’t worry about it. If it’s more than that, it causes me issues (upset stomach and face breakouts). For instance, I went to red lobster last week and got this amazing meal (lobster, shrimp and sausage, yum!) but I did eat 2 cheddar bay biscuits. I rarely eat anything like that, but I wasn’t going to feel guilty about it. I did however, have a terrible upset stomach and still dealing with the remnants of the face breakout. This is why I avoid it!
I’ll have some very dark chocolate most days but I ‘spend’ most of my carbs on no added sugar whole foods. I don’t have a number as such.
I can completely agree with you on that! Last week at a baby shower I had some whip cream that was apart of a berry parfait. That whip cream was definitely sweet and I saw the effects of it later on (skin problems, feeling bloated etc).
But yeah I remember in the beginning I was super strict keto and never ever let a sugar molecule be in my food. Needless to say, I was making my own salad dressing etc etc.
But today I just found myself wondering “How bad could two grams be??”… I even wondered if I added a teaspoon of butter, if that would dilute the 2 grams of sugar? 
I don’t worry about a tiny amount of sugar in a product like a sausage or bacon. I don’t consume things like that all the time. Also sometimes there’s sugar in a bottled Asian condiment or something and I just keep the sugar in mind and use the minimal amount that I can and boost the flavor with something else. So I don’t sweat that. Sriracha and oyster sauce are good examples. I just focus on net carbs and don’t worry about a gram of sugar. 
Me too… I did decide to “live a little” earlier and I got some rebel ice cream while out.
Thank you David… I appreciate that feedback. I’m not going to worry about and go ahead and use the store bought Alfredo. Maybe I’ll go to the gym in the morning and burn that off… that should even it out.
I do eat dark chocolate and sometimes I indulge in canned whipping cream for a treat. I personally really try to avoid sugar added in sauces and condiments. Not sure why but that’s just the way I do it.
My sugar limit is zero but I am doing keto for metabolic health, which was previously shot.
I have done the 100% no sugar (if you mean sugar-sugar) since I started Keto but I am expecting that at some moments in time, on occassions, sometimes I will end up eating some, but probably by accident.
Meaning --if I am at a restaurant, and having a salad, their salad dressing could have some, or some in a meal at a friend’s or restaurant, but I don’t plan on having any intentionally.
This is just a personal choice for me, because I feel that will help me stay on track better if I totally avoid it!
You will never be able to do zero refined sugar.
The ideal limit would be 3 grams per serving size even if the package reads 0 grams per serving size it still has less than a gram of sugar. Max range would be 5 grams or more but 10 I would be pushing it!
Yeah, now there’s something to think about
Dr Berg even mentioned that in the US, the USDA doesn’t make companies lost certain things (like msg) in the product.
The Skeptical Raptor brings up some interesting points; is there a difference between real MSG and the processed stuff?
Background:
“…MSG, or monosodium glutamate, has no taste by itself, but it is used by many professional cooks as a flavor enhancer, improving and enhancing the flavor of almost any food. The taste that is enhanced by MSG is different than the standard sour, sweet, bitter and salty flavors – it is called “umami,” which also is enhanced by substances like soy sauce. It’s the savory flavor that one finds that is different from the commonly stated “four tastes” that chefs used to consider when developing flavors for food.
MSG was discovered and identified in 1866 by a German chemist who treated wheat gluten (oh geez, I see the conspiracies forming about evil gluten) with sulfuric acid. In 1908, a Japanese scientists, Kikunae Ikea, isolated glutamic acid as a taste substance in 1908 from the seaweed. He called its taste umami. …” …More
