I was explaining this to my daughter in quite simplified terms the other day- we evolved to taste sugar and enjoy it because finding a sweet edible plant meant we had a source of energy to help us hunt that day. Pretty useful if you’re a hunter-gatherer.

So we seek out sugar. Now we can get it whenever we want it, in much more massive quantities than we are supposed to be processing. Most of us are addicted. I’m not an exception.

  • @[email protected]English
    94•5 hours ago

    I might advise not downing an entire pound-and-a-half jar of spaghetti sauce in one go.

      • @[email protected]
        25•4 hours ago

        gf is prego

        we like to get kinky anyways

        one night things get particularly saucy

        i’m sticking my noodle in her when I notice weird fucking chunks coming out, so I turn on the lights

        wtf it’s red everywhere and she’s obviously not on her period

        i look up at her, she’s got a glassy, jarred look on her face and she’s not answering

        ohshitohshitohshitohshit

        i rush her into my car and speed all the way to the hospital

        she’s still bleeding everywhere

        by the time we get there, she’s not bleeding much anymore, but all the color has drained and she looks colorless and almost transparent

        oh shit, she looks like she’s in a vegetative state

        storm into to the emergency room, cary her to the nearest doctor and explain eveything

        he takes one look at ther and says

        “sir, i’m sorry, there’s nothing we can do”

        “WHY THE FUCK NOT???”

        “we don’t operate on empty jars of spaghetti sauce”

    • @[email protected]
      1•2 hours ago

      The actual spaghetti you add it to has an even higher percentage of carbohydrates - in the form of starch which the human body easily turns into sugars - than the sauce so paradoxically you’ll end up with less sugar in your blood stream by downing that sauce by itself than if you eat it with spaghetti.

      (That said, this is for uncooked spaghetti: when you cook it it grows by absorbing water which reduces the fraction of carbohydrates in the final product, so depending on the type of spaghetti it might or not end up with more carbohydrates than the sauce).