Monday, March 11, 2013
This is a continuation of my blog from yesterday.
Some people responded to me on the blog or privately stating that they do in fact like straight sugar or grain-products like bread. Others said that it is only the combination of these things with other foods that make them attractive or that things like bread or rice function as a filler, a buffer, or to clean the palate between different tastes.
Using grains as a filler is something that I am very familiar with as I have done this for many years. It seems that the price for grain is low enough, at least for white flour, that it is possible to get lots of calories for relatively little money. This is a good thing for people who are extremely poor and/or close to starvation and is an issue for a significant percentage of the world's population. The interesting thing is that obesity affects more people worldwide than starvation now.
Concerning the use of grains and other starches like rice as fillers some of this is cultural and it is good to become aware of this fact and to make a conscious decision if giving in to cultural pressures is worth it for us.
For people who enjoy the taste of plain (even if fancy/gourmet) bread or of plain rice or of plain sugar I would love to know what that experience is like since I have never had it.
Does this enjoyment lead to a food craving an hour two later (indicating a possible addiction) or is it the taste, texture or the act of eating that makes it feel good? How does the experience of eating these plain foods compare to eating high-fat or protein foods, maybe meat, or avocado or nuts, or fresh, raw foods like vegetables or fruit? Which is more pleasurable and when? Does the association of bread with other things like butter, or jelly or cheese or even pizza toppings bring about good feelings even in the absence of these things just because the brain has been trained that way? Is the fact that a lot of these foods are very convenient and easy to prepare and/or store and the fact that they are therefore always handy make them useful to satisfy unplanned cravings between meals?
Lots of questions, I know, I thought they might in part be helpful to find out what makes grains and sugar so irresistable and how to make it easy to do without them.
One book that has some of the answers to this topic is this: