Lesson here, read the ingredients/nutrition panel on everything you put into your body with a very critical eye. Ignore the "% Daily value". If it says Fat grams 20, and the serving size is 40 grams, then the thing you are eating is 1/2 FAT!
Also, to the guy eating carrots, they contain a high amount of sugar as well, FYI. That's why they brown so nicely when cooked with a roast! Nomnomnom
What is wrong with something being 1/2 fat? I care more about the ingredients than the nutrition facts. If you are eating something with 20 grams of fat from rapeseed oil then that is alarming...from coconuts or avocados, not so much. Fat is not the devil.
Carrots are most certainly NOT high in sugar. Jesus Christ, really? The last thing this community needs is another myth:
Carrot Nutrition FactsA carrot is 8g of carbs in a 100 gram serving, 3 grams of which is from fiber. That means that of the 8 grams, only 5 grams is digestible. In turn, 100g of carrot only has 5g of "sugar" in it which is 5% by volume. How is that high in sugar, exactly?
The reason your carrots brown is not because of insanely high sugar contents. The carrots brown because of chemical and mechanical changes within the carrot that both (a) release water from the vegetable and (b) change the sugar's structure such that it tastes sweeter. The total amount of sugar is still remarkably low and the high amount of fiber still buffers the carb absorption very well.
Another similar vegetable is the
onion that is only 7% carb and caramelizes nicely when cooked.
In short, why the hell are you telling someone not to eat carrots? If onions and carrots are high in sugars then what isn't by your definition? Water?