> No matter how I look at it 60g of sugar in small bottle of coke is criminal.

I hate to tell you how much sugar grandma put in her lemonade, and in her sweet tea...

> My wife bakes cakes for 10 people with less added sugar.

That's extremely unusual. Different types of cakes take different amounts of sugar, but it's generally somewhere between 150g and 300g for an average-sized cake that might give 10 slices. That's between 3/4 and 1.5 cups of sugar. And that's without frosting or anything extra.

A cake with less than 60 grams of sugar... I don't even know what you'd call that. I mean, you'd never make a sponge cake or chocolate cake with such little sugar. It wouldn't even taste like cake. It would be more like a slightly sweet... bread?

I guess it's a cultural thing, we always reduce American recipes sugar by 75% or so

I'm very curious what one of your cake recipes is!

Because sugar also greatly affects the texture of cake -- it retains moisture, prevents gluten formation, incorporates air... reducing sugar by 75% is going to make for a very dry, tough, and dense cake.

I can't even imagine how you're going to make a cake recipe work with 75% less sugar. And it's not an American thing -- it's not like European cakes are any different. Also, cakes don't work with 4x sugar either. Americans aren't overloading sugar that you need to compensate for, because that doesn't work for cakes either.

Are you sure you haven't confused it with just simply less frosting or something? Because a 10-slice cake with less than 60 grams of sugar just isn't really going to work, with everything I know about baking.

In that specific case it was a cheese cake. But I've made made fruit cakes with virtually no added sugar, just fruits, and sometimes even that is quite sweet

I can't eat cakes from coffee shops &co because they taste waaaaay too sweet.

Ah, I see. Those aren't really cakes at all, despite the names. Thanks, that makes more sense.

You're just extremely sensitive to sugar. The average person is not.

But also, that's not necessarily an adaptation. I went for an entire year once without sugar. Once I went back (after finishing losing weight), nothing tasted overly sweet. It still tasted exactly as I remembered. I could (and can) still drink a Coke and it tastes great.

I mean, especially when I work out, I wind up ingesting a lot of glucose. It's just what my body needs to fuel itself, to keep my blood sugar from getting too low.

>You're just extremely sensitive to sugar.

Then I must be extremely sensitive to sugar, too.