Hi Outlier, that's good to know it's not all in my head with the water. I didn't realise carbs and sugars dull our taste receptors but will read up on that. Everything tastes different and things I didn't really enjoy previously, taste good now (courgettes; peppers, which I previously only liked raw or if they were green; I liked kale, but only cooked with garlic, ginger and oyster sauce and I can now happily eat half a plate boiled (?)) I also find myself eating more slowly. It's maybe just because I'm unwell, but I think part of it is because of the pleasure in the flavours. And the dark chocolate is the biggest surprise of all. I used to love it, then totally went off it in my 30s and until about 5 weeks ago, I'd started craving white chocolate instead of my usual minstrels, which I now realise are basically sugar-coated milk chocolate...I seemed to have been getting a sweeter tooth. No idea if that's related to prediabetes or just aging and looking for a fast reward!
Prediabetes questions
- Thread starter nabilla
- Start Date
I suspect (but would be very interested if there was some info about) that it is only personal experience plus shared info on this forum that has referred to taste changes once off/low intake carbs/sugars. I've never read it anywhere, and I'm a real nutrition geek. Given it is such a BIG plus, it would be grand if it were better known.
- Messages
- 1,017
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Diet only
I would totally agree with the premise - I've been sampling all the different 85% chocolates I can find, and can really taste the difference between them.
The sweetest thing I can tolerate at the moment is a Granny Smith apple...
Oh, @nabilla - sounds like you are making great progress.. the single thing I would pick at would be oils - there is definitely no consensus about this, but my opinion is that one of the big lies about nutrition over the last 60 or so years has been about seed oils - including rapeseed.
I'm not going off on a rant, but all seed oils are a consequence of trying to make money off the leftovers of cotton production, not some evolved state of natural agriculture. Seed oils have to go through a range of processes that just sound like fear-mongering if you list them before they can be eaten, and then there is a growing body of evidence that they don't do great things in your body even then.
If you are in any way positive about low-carb high fat being a good approach, recognise both sides of that; fundamentally it's about not demonising fats. You may not want to start eating animal fats and butter for many reasons, but there are options that don't involve seed oils. Olive you mentioned, but Avocado and Coconut are also good options.
The sweetest thing I can tolerate at the moment is a Granny Smith apple...
Oh, @nabilla - sounds like you are making great progress.. the single thing I would pick at would be oils - there is definitely no consensus about this, but my opinion is that one of the big lies about nutrition over the last 60 or so years has been about seed oils - including rapeseed.
I'm not going off on a rant, but all seed oils are a consequence of trying to make money off the leftovers of cotton production, not some evolved state of natural agriculture. Seed oils have to go through a range of processes that just sound like fear-mongering if you list them before they can be eaten, and then there is a growing body of evidence that they don't do great things in your body even then.
If you are in any way positive about low-carb high fat being a good approach, recognise both sides of that; fundamentally it's about not demonising fats. You may not want to start eating animal fats and butter for many reasons, but there are options that don't involve seed oils. Olive you mentioned, but Avocado and Coconut are also good options.
Hi, thanks for the heads up with that. We mainly use olive oil but I had bought rapeseed oil as is in my new recipe book. I love butter and have it instead of margarine anyway and have done for years. I also enjoy ghee which I use for curries. I've got coconut oil which I use for making granolas and sometimes in cooking, although it's not my favourite. I did try avocado oil but I don't like it. I take it seeds are ok? I sprinkle milled linseed on my breakfast and soak chia seeds and eat them with yoghurt. To be honest I could eat them soaked on their own but I'm not sure how much is ok. At the moment, I have 5g per day (dry weight)
MrsA2
Expert
- Messages
- 6,734
- Type of diabetes
- Type 2
- Treatment type
- Diet only
That's up to your body. They can be quite laxative so just increment slowly. For me I find a tablespoon a day good for regularity and up to 2 or 3 spoons if I need a little extra "help" occasionally. Some people need more.
Thank you. Good to know I should go with my gut on this occassion
