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Old Fri, Mar-17-06, 20:39
theBear theBear is offline
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Posts: 311
 
Plan: zero-carb
Stats: 140/140/140 Male 5'6"
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Your desire for various items in your diet has nothing to do with your organs of taste or smell (ever smell a durian fruit? Limburger cheese?). It is learned behaviour, which in some cases overrides a natural impulse of rejection- turnips and radishes are vegetables many like myself find totally repulsive. Hot chillies?

Our taste buds are important early warning detectors of the nature of things taken into the mouth. The bitter taste sense, for instance does not mean that we were destined by nature to like or need Swedish Bitters, it is there to warn you of alkaloids in plants, common defensive chemicals which can be very fatal. Likewise, sweet, salt and sour are not indicators of what you should be taught to like as food, they are there so you can measure and test- some food may have gone bad, if it is sour- milk for instance. Taste buds are simply chemical detectors which every animal has, and are generic in response- not indicators to any specific food liking, that is learned behaviour- cued by taste (and smell). Most of what we view as the taste of something is mostly the smell.

Salt is a simple chemical, sodium chloride, a mineral substance mined from where it has been deposited from weathered rocks or pools of seawater. It can be found contaminated with a wide variety of additional compounds, depending on the source it is derived from. Some kinds may also be toxic- as well as unhealthful, as is pure salt in all its forms. Human commerce in salt began with the use of vegetation as a major item of human food. Only herbivorous animals will seek out and consume salt- because sodium is lacking in all terrestrial plant tissues. Carnivores do not need any salt. Your taste for salt on meat is learned behaviour only.

The taste buds are important as an adjunct to texture as a part of the mouth-feel of food.

As a young child I did not like cake frosting, which is a pure fine sugar and flour mix- very sweet. I thought it tasted 'hot', and refused to eat it. I would only accept a thin lemon glaze on an angel food cake, one of the less-sweet kind of cakes as my birthday cake. I was lucky I guess, but trust me my 'sense' of sweetness was the same as yours. I disliked candy also until my teens.

Even heavily flavoured (but sugar-free) ice cream (smelled wonderful) was detected by my mouth as 'cold library paste' during the period I lost the function of my taste buds due to radiotherapy. Fortunately that passed!

Indeed there is only one biological carb- glucose, everything gets broken down to that. No vegetable is 'good for digestion', all are difficult for the human gut to process, whether pre-rotted by bacteria or not. Even the holiest of all fermented foods, yoghurt, is not good. The fermentative bacteria (contrary to the hype) used to 'spoil' the milk for yoghurt are not native to our gut, and the lactose is converted into other sugars like galactose which are worse for you in the end they cause some difficulties. Soy is bad, period, although the fermented salt-source is less toxic than other forms even tofu, it is best seriously avoided- the protein content is not the kind your body can use. Protein content in foods is experimentally determined by combusting a sample in a 'bomb' at high temperature. The nitrogen quantity that in the resulting gas is taken as a measure of protein, without regard to what kind, or whether it has human bioavailabilty.

All 'Health gurus', so far as I can determine are various types of vegetarians, and therefore know absolutely nothing about good health in the human body.
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