Can somebody tell me who defines what is palatable and why so-called highly palatable foods have to contain a ton of fat and/or some sort of refined sugar? Surely, there are some non-ED people who don't find high-calorie foods that taste good to a lot of people and make a lot of people feel good, particularly tasty.
So elucidate me: Why is a peach less yummy than a piece of cheesecake, or a bell pepper not as mouth-watering as a burger? I know peaches are dripping with fructose and fructose is sugar, but I'm talking about these fast foods that folks claim are soooo much more delectable because they're fashioned from corn syrup, "the bad kind of fat" and possibly candy-laced heroin butter.
Now, don't get me wrong: I love food, even though I don't necessarily want to eat it. I even love me some snack foods. But try this: Go off of Doritos for a while, presuming you eat them, pick up carrot chips made from corn kernels, carrot juice, carrots, and whole wheat (unless you're celiac or believe in Frankenwheat, which no thanks to Dr. Oz I do), some sesame honey or spicy almonds from TJ's, several kinds of those black bean or lentil chips they sell at Whole Paycheck, and some Snapea or similar crisps. Munch on for a few months when the mood strikes, and then go back to the Doritos. Maybe it's me, but tastes are shaped by eating, and those foods with fewer ingredients and closer to the state in which they emerged from the tree, the ground, or wherever, beat the ones with a novella-length ingredient list every time. So yes: When I sampled the old tortilla chips after a few years of cool ranch hiatus, they just...didn't taste very good.
Offer me a bowl of cherries or a twinkie and hoho plate and I'll take the cherries, tyvm -- and that's not about the calories, it's about palatability.
So elucidate me: Why is a peach less yummy than a piece of cheesecake, or a bell pepper not as mouth-watering as a burger? I know peaches are dripping with fructose and fructose is sugar, but I'm talking about these fast foods that folks claim are soooo much more delectable because they're fashioned from corn syrup, "the bad kind of fat" and possibly candy-laced heroin butter.
Now, don't get me wrong: I love food, even though I don't necessarily want to eat it. I even love me some snack foods. But try this: Go off of Doritos for a while, presuming you eat them, pick up carrot chips made from corn kernels, carrot juice, carrots, and whole wheat (unless you're celiac or believe in Frankenwheat, which no thanks to Dr. Oz I do), some sesame honey or spicy almonds from TJ's, several kinds of those black bean or lentil chips they sell at Whole Paycheck, and some Snapea or similar crisps. Munch on for a few months when the mood strikes, and then go back to the Doritos. Maybe it's me, but tastes are shaped by eating, and those foods with fewer ingredients and closer to the state in which they emerged from the tree, the ground, or wherever, beat the ones with a novella-length ingredient list every time. So yes: When I sampled the old tortilla chips after a few years of cool ranch hiatus, they just...didn't taste very good.
Offer me a bowl of cherries or a twinkie and hoho plate and I'll take the cherries, tyvm -- and that's not about the calories, it's about palatability.
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