The fine print - or why tag reading is worthwhile

The fine print - or why tag reading is worthwhile Time and again, in Slow Carb recipes, you're stumbling over the hint that you should definitely Rinse canned beans carefully as the canned foods would contain sugar. Of course, I have immediately taken the stored with me cans of beans & Co. under the microscope. No sugar in it. And - yes I admit it ashamed - I thought the people were a bit hysterical. You do not always have to guess sugar everywhere.
Recently, my friend brought along a can of kidney beans from the supermarket and my eyes slid over the label as always - and got stuck. SUGAR. And a lot of other things. Then a light came on. I had previously bought the beans always in the organic supermarket around the corner. On the one hand, I often shop there anyway, and on the other hand, I do not have to carry the heavy rifles home so far.
Now I wanted to know exactly, and during my next visit to the conventional supermarket, I took a closer look at all the bean preserves. When I buy a can of beans, I assume that there are beans and possibly water in it ... I naive things.
EVERY can on the shelf contained sugar and a lot of different additives. In fact, there was NO can without sugar.
Here comes a direct comparison of the ingredients. The three test candidates:

The fine print - or why tag reading is worthwhile

first Fagioli Nero (black beans) from "la Bio Idea"
Ingredients: Black beans (60%), water, sea salt

2. Kidney beans from Ibero
Ingredients: Kidney beans, water, sugar, salt, hardening agent calcium chloride

3. Red Kidney Beans from Best Harvest (haha)
Ingredients: Red Kidney Beans, Water, Sugar, Salt, Modified Corn Starch, Antioxidant Ascorbic Acid.

I find that unbelievable. Why do all these things have to be in a can of beans, if obviously they can do without them? The answer: Because it is legally allowed for conventional products. In Germany, these are a few hundred substances that usually have strange names and are often considered by many people and even some studies to be completely harmless.
But why do manufacturers give these additives to food? Why are sugar, cornmeal, calcium chloride and artificial citric acid in beans? Not because they boost the taste or otherwise provide a nutritional benefit to the consumer - but because they simplify and reduce the production process for the manufacturers.
Instead of the 79 cents for conventional goods, I still like to pay 99 cents for the organic Quality: for beans, water and salt.
And what did we learn again?
Reading labels is always worthwhile. And buy organic quality (in many cases) too.