**Love ketchup? You’re not alone—but doctors say it’s worth a closer look.**
Most store-bought ketchup, like Heinz, is made from tomato *concentrate*, not fresh tomatoes. And it’s loaded with sugar—*two teaspoons per serving*—thanks to both high-fructose corn syrup and corn syrup. One bottle can pack over 30 tablespoons of sugar.
Labels also list vague terms like “natural flavors” and “spices,” which can hide unknown additives.
**Health pros warn:** Overusing ketchup could contribute to high blood pressure, weight gain, and even sugar addiction—especially in kids.
**Quick tips:**
– Choose low-sugar options
– Use it sparingly
– Try homemade versions with real ingredients
A little awareness = healthier choices.
The Great Ketchup Debate: Fridge or Cupboard?
It’s a kitchen controversy that never seems to cool down—or heat up, depending on where you stand. Should ketchup live in the fridge, or is the cupboard its rightful home?
According to Heinz, the answer is clear: the fridge wins. In a recent social media post, the iconic brand weighed in on the debate and settled it once and for all: “Because of the ingredients and to maintain the best taste, ketchup belongs in the fridge once opened.”
Still, not everyone agrees. Many households have long kept their bottles in the cupboard, arguing that restaurants serve ketchup at room temperature and it tastes just fine. Others insist that cold ketchup ruins the texture of hot food and should be avoided at all costs.
So what’s the verdict?
Technically, Heinz ketchup’s vinegar and tomato base makes it shelf-stable before opening. But once that seal is broken, refrigeration helps preserve flavor and quality—especially if you won’t use it quickly.
In the end, it comes down to preference. Team Fridge swears by freshness. Team Cupboard champions convenience. As long as your ketchup doesn’t spoil, you’re probably safe either way.
But if you’re looking to follow the rules, Heinz has spoken: cold is king.
