h a l f b a k e r yStrap *this* to the back of your cat.
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I think I read that sweetness, perhaps sweetness at the
tongue, but it could even be sweetness at the stomach
causes insulin release, which is deleterious from cueing fat
storage and other things.
To make a physiologically harmless soda They could screen
a library of different sweet carbohydrates
and sweetness
peptides with a mouth swish to find the 99th percentile of
least insulin release, then they could use that to sweeten
sodas.
It could be that something at the stomach senses
sweetness, prompting insulin release, of course without
human awareness. sweetness peptides engineered slightly
so that they instantly get degraded with stomach acid
could preclude any stomach based insulin releasing
sweetness response.
So Soda which I find delicious would be harmless!
[link]
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I've never come across a sugar substitute yet that actually did
the
job
advertised (taste like sugar) & didn't have a nasty little
chemical back taste of one sort or another, that might
be a
problem. |
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//zero calorie soda that is physiologically harmless// fizzy water |
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//which I find delicious// You can acclimatise to enjoy anything if you try hard enough (except brussels sprouts) |
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Brussel sprouts you just have to be born liking, it's a very rare
gene, they've offered me a lot of money to let them study it. |
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I'm pretty sure the perception of sweetness is what causes
insulin to be released. It would be in line with the bitter
and sour reactions. |
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Brussels sprouts can be delicious, but are often cooked in such a
way
that they’re horrible |
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Brussel sprouts need to be cooked with bacon! try
it...it’s delicious, to my taste anyway. |
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The other thing Brussels sprouts need is a little bit of frying in butter
- it makes a huge difference. Put sprouts, a big knob of butter and
salt into your pan. Add just enough water (about a wineglass) such
that it’ll have all boiled away by the time the sprouts are cooked.
Cook first with the lid on and then for a bit with the lid off until all the
water’s gone and the sprouts are frying in the butter. Allow just a
few sprouts to brown lightly but no more or they’ll taste bitter. Take
off the heat and stir in the bacon lardons you fried earlier. |
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Right but why bother? Frying things in butter, yes, with bacon, yes, and parmesan, yes, and wineglasses, yes. Cruciferous vegetables, yes kale, cabbage, lovely. But I truly believe that Brussels Sprouts is the sole reason those municipal composting collection systems were set up. |
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