Need suggestions on carb replacements

"Doug Freyburger" wrote

Genetic differences in taste are well established.
============================================

Other good examples are saccherine. Some find a very unpleasant aftertaste,
but to others (like me) it's just sweet.

The world is divided into those who think cilantro is delicious, and those
who hate it and think it tastes like soap.

To me, bay leaves have virtually no smell. However, for decades I've
dutifully added them to soups and stews when directed to do so by recipes.
Go figure.

I also don't smell skunks, which isn't a bad thing I suppose.

Otherwise, my sense of smell and taste is fairly acute.

HG

On Jan 5, 3:32*am, "Hannah Gruen"
wrote:
"Nina" wrote

Anyway, I think its absolutely true that anything that changes brain
chemistry takes a huge amount of time to adjust to, and that doesn't
even count the sheer habit bits of it.

Nina, it's my opinion that this also occurs, for some people more than
others, in changing from high-carb to low-carb eating. There are major
adjustments, because the change affects many hormonal and signalling systems
pretty profoundly. While a lot of the change occurs pretty quickly - a week
or two to a couple months - full adjustment seems to take longer in certain
people.

It's true that for some of us, overload of carbs was used in a kind of
self-medicating way. It's kind of like being a recovering addict, though not
as intense, when you abruptly change to a low-carb diet that eliminates that
kind of carb-heavy self-medication.

HG

On Jan 5, 3:40*am, "Hannah Gruen"
wrote:
"Hollywood" wrote

Cauliflower is one I'm still learning. Cauliflower gratin is not bad.
Might
be able to make it stand in for pasta in a mac and cheese type
setting.

Mmm, definitely. My mom used to steam a whole head of cauliflower, then top
with lots of cheddar cheese sauce. I do the same, but usually very coarsely
chop the cauliflower before adding cheese sauce, then top with minced
parsley. Use a good cheese that you like, and it will be way better than any
mac 'n cheese.

HG

On Jan 4, 2:37*pm, Jackie Patti wrote:
Peabody wrote:
Well I'm not sure what stuff you're referring to. *Since I'm
not overweight or diabetic, I'm primarily interested in the
CV effects. *I'm not very well-read on all this, but I
haven't seen that you have to get below what would be, for
me, 7.5% of calories to be healthy.

A good source for learning about heart disease is Dr. Davis's blog:http://heartscanblog.blogspot.com/

--http://www.ornery-geeks.org/consulting/

On Jan 5, 5:40*am, "Hannah Gruen"
wrote:
"Hollywood" wrote

Cauliflower is one I'm still learning. Cauliflower gratin is not bad.
Might
be able to make it stand in for pasta in a mac and cheese type
setting.

Mmm, definitely. My mom used to steam a whole head of cauliflower, then top
with lots of cheddar cheese sauce. I do the same, but usually very coarsely
chop the cauliflower before adding cheese sauce, then top with minced
parsley. Use a good cheese that you like, and it will be way better than any
mac 'n cheese.

This assumes that my mac and cheese creation doens't use great cheeses
that I like.

I will have to ask dad about his recipe, but I'm thinking he oven
roasts them.

But steaming seems like a good idea for the flavor adverse. Would
serve to
dilute the flavor. Then, the picky only has to deal with the texture
and the
alien nature of cauliflower.

Here I am. A person who loves to cook. A person who likes to eat
finely.
But I'm a picky eater. Not like some, but definitely on the low side
of
the bell curve. It's a long road out of food purgatory.

"Hannah Gruen" wrote:
"Doug Freyburger" wrote

Genetic differences in taste are well established.
...
To me, bay leaves have virtually no smell.

I think Turkish bay leaves have a strong pleasant aroma. I think
California bay laurel leaves have almost no aroma. I don't know
if they are different species with different chemistries and I can
only detect one type or if they are the same tree planted in
California lacking something in the soil.

On Jan 5, 5:45*am, "Hannah Gruen"
wrote:
"Doug Freyburger" wrote

Genetic differences in taste are well established.
============================================

Other good examples are saccherine. Some find a very unpleasant aftertaste,
but to others (like me) it's just sweet.

Unpleasant. Unless dilutted beyond the point of use.
Splenda has an acute aftertaste, for me, in pretty much every
commercial product, but it's fine in coffee. It gets too sweet with
too much.
Equal, for me, is the best, but it produces an aftertaste I can only
describe as "diety". That said, my coffee sweeteners of choice a
Splenda (or Yellow)
Equal (or blue)
Sweet N (or pink)
Skip coffee

Original point wasn't that I don't buy into genetic differences in
taste.
Clearly, 50% of people taste Brut champagne as sweet, 50% as
undry. Or nearly so.

The point is, a lot of very picky eaters use "supertaste" as the
reason why they eat twelve foods which are mostly white. But,
a lot of people on the other end of the bell curve have super
taste as well. So, supertaste doesn't make one a picky eater,
something else does, and the supertaste enhances whatever
it is, and provides a surface excuse that's probably less than
constructive.

Picky eating is something of a social nightmare. That might
be too strong, but I'm not as picky as some others. I read,
for about a week, a group on Yahoo about pickies. A member
cured himself at a clinic that treated OC disorders and pickies.
There were two kinds of people on the group (maybe three).
People who had accepted picky as their fate, and were working
to make the best. People who were looking for help (and getting
lines about supertaste inevitability and acceptance rather than
correction), and mothers of pickies, looking for solutions.

Any rate, I have rambled too long. My point is, I don't think
picky and supertaste are unrelated, but I don't think supertaste
causes picky. For me, I know a lot of my picky comes from
negative conditioning when I was a kid, and has become
more like an anxiety disorder than anything about food. I
wouldn't wish this on anyone. Not really.