When I hired an expensive personal trainer, he gave me a simple trick to deciphering confusing food labels that’s stayed with me ever since: never eat anything with more than 15g per 100g of sugar.
It saw me cut out foods I presumed were healthy from their star rating or marketing, including cereal bars and protein bars.
So how does the 15-gram rule withstand further scrutiny?
Accredited practising dietician Joel Feren says it’s bang on the money:
“According to the Baker Heart and Diabetes Institute we should be choosing products with 15g of sugar per 100g [or less],” Feren says.