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STRONG_SARAH's Photo STRONG_SARAH Posts: 1,126
2/2/13 2:04 A

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I have the opposite -my sense of taste has almost disappeared since I started the wheatbelly. I actually started eating wheat yesterday just to check if it was the cause but today I have a headache and a rash, so back to the diet! My tastebud problem could be unrelated; maybe a sinus infection.

-Sarah
Italy (central european time zone)

People who say it cannot be done should not interrupt those who are doing it.
George Bernard Shaw



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KICK-SS's Photo KICK-SS Posts: 9,587
1/24/13 1:43 A

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I have some Stevia or Truvia here, but haven't used it yet. I usually use splenda which is in the torani sf syrups which I use in my protein shakes. I like the splenda fine and don't detect any tastes or aftertastes from it. I'll try the Stevia one of these days.

My sweet tooth has sure changed since I've been doing the wheat free and l/c - amazing. My "taste" of salt too has been emphasized as well.

Strange how these things can affect our senses of taste.

Betty

EWEFLUFFY IS NOW KICK-SS

TODAY IS THE TOMORROW YOU WORRIED ABOUT YESTERDAY. GET ON WITH IT!!

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1/23/13 5:39 P

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Stevia is hard to bake with. Takes a knack. The bitterness is poor quality. A powerful after taste means you used too much.
First have to find a good quality brand. Then, when you bake with it, you mix up you batter or dough, then let it sit in the fridge overnight. After baking, the goods taste better after sitting for yet another day.

Of course, this means you can have some homemade, low carb, wheat and grain free banana bread (or whatever), for 5 grams or less, carbs per serving.

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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EXOTEC's Photo EXOTEC Posts: 3,288
1/23/13 5:11 P

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It's odd the way "sweet" translates for us individually. Stevia always left a bitter aftertaste for me, too. I taste no difference between "real" sugar and sucralose (Splenda™), though. I've heard others say they don't care for the taste of that. Just goes to show, we're all "wired" a bit differently!


...the problem with people these days is
they've forgotten we're really just animals ...
(attributation forgotten)

We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 8,247
1/23/13 4:38 P

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I wish I could be happy with stevia. It always tastes bitter to me and I've tried all varieties. Xylitol I love, but it does trigger an insulin release for me so I try to have it very rarely now.
Birgit

You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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1/23/13 3:13 P

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Well. I don't feel that way about stevia. Since it has zero effect on blood sugar. Xylitol and erythritol also have little impact on blood sugars.
It also depends on your definition of sweets I guess too. I find an apple to be sweet. Some people need processed candy.
It also depends how often you need that stuff.
I enjoy something sweet now and then. Nothing wrong with that. It doesn't turn my into some sort of sugar-seeking monster.

We have taste buds for a reason. Sweet, salty, bitter, sour,... we have them for a reason. It's like poisonous berries. They taste bad. Because it is part of our bodies telling us what is good and not good to eat.

I'm not against sweet at all. However, I am also following a paleo lifestyle. So, sweet for me is fruit. Occasionally some honey. Any kind of treats I make at home are sweetened with stevia most likely...

Some people are really conditioned to eating REALLY sweet stuff.

There are also a ton of foods that make us pump out insulin that aren't sweet. Potatoes, corn, breads... I won't eat anything from a bakery. That's the stuff I definitely won't eat.





~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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UNIQDRGNFLY's Photo UNIQDRGNFLY Posts: 1,194
1/23/13 3:08 P

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Thank you for sharing! emoticon ...previous answer belonged in its own topic...apologize!

I love tomatoes and especially the ones we grow. They don't have a sweet taste to me, before giving up wheat anyway...will see this spring.

I have found that since giving up wheat, my sweet taster is much stronger, in some things to the point of "yuk! too sweet!".

I do prefer my own grown though. How do you tell if the seeds or potting small tomato plants have been modified?

Edited by: UNIQDRGNFLY at: 1/23/2013 (16:06)







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1/23/13 2:58 P

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I'm convinced that eating things that taste sweet, regardless of their source, has a deleterious effect on the metabolism in that the body starts pumping out insulin like mad when we even THINK about eating sweets. And then, what happens when there's all that insulin in our blood and no glucose or other sugars for it to contend with? We go into fat storage mode, big time. That's one of the reasons we've made the decision to not use artificial sweeteners. The other is recognizing that the consumption of anything sweet sets up a desire to over-consume. When I need a sweets fix I get something fabulous at a bakery or restaurant maybe once a month or less. Don't keep any kind of sweeteners in my home. Reading the article it seems that, once again, science has gone off on some harebrained tangent to make profits without having all the information they need to make a wise and healthful decision. I'm growing as much of our food as I can from heritage seeds.

Edited by: GRACEMCDOG at: 1/23/2013 (19:40)
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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 8,247
1/23/13 12:37 P

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Thanks for the info. On one hand I feel overwhelmed with all these things that we have to take into considerations, on the other hand knowledge is power. I also know that even organic seed companies are now owned by Monsanto and many organic food companies are owned by big companies that sell conventionally grown, processed foods. We HAVE to do our homework and buy local or grow our own with seed saved from people we know.
Long-term planning for health may have to go as far as buying a piece of land and planting what we can eat.
Birgit

Edited by: HOUNDLOVER1 at: 1/23/2013 (12:38)
You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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1/23/13 11:29 A

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It does sound like GMO veggies, doesn't it....
Anyhow. What's wrong with sweetening with stevia?

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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WILSON1926's Photo WILSON1926 SparkPoints: (45,786)
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1/23/13 5:39 A

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Interesting article.thanks for taking the time
Michael

STRONG_SARAH's Photo STRONG_SARAH Posts: 1,126
1/23/13 5:26 A

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While this may help people who never eat veggies make healthier choices, personally I choose not to eat chemically altered or 'enhanced' veggies. What worries me is there may come a time where unless you grow them in your backyard, there won't be any other options!

-Sarah
Italy (central european time zone)

People who say it cannot be done should not interrupt those who are doing it.
George Bernard Shaw



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TDWANDD2MYK9's Photo TDWANDD2MYK9 Posts: 54,345
1/23/13 3:38 A

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emoticon emoticon emoticon Hum! Thanks for all the time that must have taken. emoticon

To extend your life by a year take one less bite at each meal!

Don't dig your grave with your own knife and fork.







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EXOTEC's Photo EXOTEC Posts: 3,288
1/23/13 3:30 A

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Here’s another interesting little article gleaned from our local University paper:

UF Researchers Discover Sweet Secret
~Bethany Schuster

Researchers may have found a way for people to eat sweet food without adding sugar.
Linda Bartoshuk, the director of Human Research at UF’s Center for Smell and Taste, discovered the secret to sweetness is not sugar but volatiles. They are compounds of flavor that can be sniffed, like perfume.

“People love sugar,” Bartoshuk said. “My interest is in getting people to eat healthier diets. But it’s very hard to acquire a taste for vegetables.”

Bartoshuk worked with tomato expert Harry Klee and prodfessors David Clark and Charles Sims.

Lately, tomato growers have not been emphasizing flavor, Sims said. Bartoshuk said tomatoes are composed of volatiles, sugars, and acids. Tomatoes have about 60 different volatiles, and about six of them are significantly sweeter than the rest.

The researchers evaluated 79 types of tomatoes, using statistical analysis to compare the chemical makeup of the fruit against the sugar and volatile content. Tomatoes high in sugar were not necessarily sweeter.

Essentially, the answer to making any tomato better was to make the good volatiles more intense and take the bad ones out.

The team is now testing its results of volatile-enhanced sweetness on strawberries.
Bartoshuk said these sweet volatiles can be added to other foods to make them taste sweet without adding sugar.

“As far as we can tell,” Bartoshuk said, “this is about as safe a way to add sweet as you could imagine.”
~ transcribed from the independent florida alligator, vol. 107, iss. 82; Tuesday January 22, 2013

This raises some questions in my mind:
? How are they planning to pick and choose volatiles?
? How do they intend to get them *into* strawberries (or whatever other produce they consider profitable)?

The simple fact that these volatiles are not sugars is a nice idea… however, diabetics and others with metabolic disorders may be acquainted with the concept that sometimes non-sugars are as (if not more) effective in spiking insulin as “real” sugars are. Evidently the brain takes in corollary information (such as smell? volatiles?) and reacts to it as if it were actually sugar.

Whether this upcoming research is aimed toward “safer” sweeteners relative to insulin, or are just trying to enhance sweetness isn’t clear. I’m curious to see what more mention we may find as trials progress.


...the problem with people these days is
they've forgotten we're really just animals ...
(attributation forgotten)

We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


 current weight: 249.0 
 
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