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taste buds totally changed now

T

the_anticarb

Well-Known Member
As I have been following low carb diet for 2 1/2 months now I am noticing some strange things. My tastebuds seem to magnify sweetness, so wheras in the old days I couldn't imagine having strawberries or blackberrries without a hefty dose of canderel, they taste wonderfully sweet on their own now. Had some lettuce earlier today and that tasted sweet too - never thought I would say that!

Processed food in general tasts terribly artificial now - tried to make a chicken salad with this thing where you fry it in a paste and then add in the sauce and it tasted so horrible I had to chuck it in the bin!

I even tried to have the top part of a cheesecake, as that's probably the only pudding I can go near, and again it just doesn't taste right - too artificial. My favourite pudding now is raspberries and Yeo Valley organic extra thick cream - don't need anything else.

Anyone else found their taste buds totally changed?
 
I read somewhere that we evolved a preference for sweet things so that we could detect good from poisonous plant foods, since the industrial revolution and mass production of sugar however most people have totally over ridden this subtle system by bombarding their bodies with sugary rubbish, so that they have to have an ever increasing amount of sugar for things to taste sweet enough. But it's only taken a few weeks for me to re set my system to what nature probably intended it to be, so I don't feel as though I'm missing out now because I don't actually want any of the nasty 'treasts' now. :)
 
I find that all fruits and fresh veg all taste so much sweeter now after getting tight control of Bg levels by a reduction in my carb intake. I savour every bite now. Don't know why this has happened I am just making the most of the new flavours. :D

Ken.
 
I got some of the Da vinci syrup, as recommended by Bernstein, and the level of sweetness is unbearable. I can use a little drop of it in water for a drink, or in yogurt, IF I add a generous splash of lemon juice. I'll have to let Bernstein know how awful I find it. I have the watermelon flavour and was expecting that lovely sharpness. It might be bearable in soda water or fizzy mineral water, you know the kind that's almost soapy with bicarbonate.
I think sweetness is definitely no longer so attractive.
 
hanadr said:
I got some of the Da vinci syrup, as recommended by Bernstein, and the level of sweetness is unbearable. I can use a little drop of it in water for a drink, or in yogurt, IF I add a generous splash of lemon juice. I'll have to let Bernstein know how awful I find it. I have the watermelon flavour and was expecting that lovely sharpness. It might be bearable in soda water or fizzy mineral water, you know the kind that's almost soapy with bicarbonate.
I think sweetness is definitely no longer so attractive.
Click to expand...

Agree on the Da Vincis, I had high hope for this 'gourmet' syrup, nearly blew my head off with sweetness when I first tried it! I did get a taste for the kahlua one in full fat greek yogurt though! My wife thought it was foul LOL I may just try the hazelnut one since hazelnut yogurt is my all time favorite, but I don't eat sweeteners and want to stay away from them. I might just give in to temptation. Once in a while doesn't hurt!
 
Doc,
have you tried to get hold of the syrups used at the coffee emporia( Costa etc)? I haven't found those and they might be better.
I have written to David Mendosa about it and asked him to pass on my finding to Bernstein
However, I do think Americans have sweeter teeth than we do.
 
hanadr said:
Doc,
have you tried to get hold of the syrups used at the coffee emporia( Costa etc)? I haven't found those and they might be better.
I have written to David Mendosa about it and asked him to pass on my finding to Bernstein
However, I do think Americans have sweeter teeth than we do.
Click to expand...

I think you're right Hanna, essentially though you get to use half as much if you find it too sweet and it last twice as long then!!!
 
It is amazing how this can happen. To think years ago, most of us ADDED sugar to breakfast cereals.I know I did.Why DID we do that? :lol:
I must admit I enjoy things now that I would never have rated years ago. For instance,Roquefort and pear salad with pecan nuts, spinach and various other green salad leaves, I really, really enjoy now and I agree that strawberries and raspberries do taste sweet enough on their own. Why DID we used to sprinkle them with sugar? I've always loved cream on berries and what more more perfect pudding can there be than English berries and good thick cream?
 
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