Sun, Jul-23-17, 07:40
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Senior Member
Posts: 15,075
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Plan: mostly milkfat
Stats: 190/152.4/154
BF:
Progress: 104%
Location: Ontario
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Quote:
Originally Posted by Zei
I can't of course speak for anyone else, but just one small Mandarin orange or wedge of watermelon and my body says, "That's real sugar! Where's the rest of the bowl of it?" so I don't eat those anymore. And it isn't just the sweet taste; I can eat stevia-sweetened home made low carb desserts and no reaction. Somehow my body knows when the sugar's for real or not.
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My bias is towards this being a conditioned response. Rats can be made to prefer saccharin over sugar if it's consumed in a certain way--feed them some potato, wait a few minutes, and then saccharin--the metabolic effect of the potatoes results in a preference for saccharin that wouldn't develop if it wasn't paired with the food. They'll temporarily prefer the saccharin over the potato. So does the body learn to distinguish real from fake sugar by the taste itself--or by the metabolic consequences that the taste/flavour becomes associated with through experience? Without learning, sweetness itself is a poor predictor of sugar content, fruit containing less bitter/sour elements will taste sweeter.
Aside from that, I find most artificial sweeteners aside from sugar alcohols and splenda have a significant off taste that makes it hard to mistake them for sugar unless they're added to something that's already bitter/complex, like coffee or cocoa.
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