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!-- beanangel, Apr 28 2021 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.-- Skewed, Apr 28 2021 //zero calorie soda that is physiologically harmless// fizzy water-- pocmloc, Apr 28 2021 //which I find delicious// You can acclimatise to enjoy anything if you try hard enough (except brussels sprouts)-- pocmloc, Apr 28 2021 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.-- Skewed, Apr 28 2021 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.-- nineteenthly, Apr 28 2021 Brussels sprouts can be delicious, but are often cooked in such a way that they’re horrible-- hippo, Apr 28 2021 fizzy water-- pocmloc, Apr 28 2021 ^.-- FlyingToaster, Apr 28 2021 Brussel sprouts need to be cooked with bacon! try it...it’s delicious, to my taste anyway.
Not brussel sprout soda.-- xandram, Apr 28 2021 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.-- hippo, Apr 28 2021 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.-- pocmloc, Apr 29 2021 random, halfbakery