hyperpalatability is insidious. Healthy foods are delicious and packed full of flavors that the vast majority of people have never had the pleasure of experiencing - because all of your palates have been utterly fried by highly refined pseudofoods that are packed full of added sugar, salt, and fat.
My biggest vice is still salt. I have mostly been doing a decent job of reigning it in, but on one occasion recently I ate a bag of chips. Then a few minutes later had a plate full of home-cooked whole grain noodles with a variety of vegetables, in a light savory sauce. It was a meal I knew should have been gourmet, but because I had just consumed significantly more salt than I was used to, I literally could not even taste what I was eating.
Food is very much like drugs. There is a real addiction to it, but if you can work through the difficult beginning stages and commit to getting and keeping the junk out of your life, it becomes all upsides. Longer lifespan, better “healthspan” (ie., less suffering and chronic disease), and contrary to popular belief, food becomes more enjoyable.
Maybe your veggie dish just sucked and you had to fool yourself into thinking it’s gourmet by not eating anything decent so that it tastes good in comparison?
There are absolutely alternatives, that are particularly important for people with high blood pressure, and anyone wanting to potentially lower their risk of stomach cancer. If you get your salt in the form of miso, it appears the soy counteracts the harmful effects of sodium. Even more, there are potassium-based salt substitutes that have already been shown to have huge benefits for mortality risk. Currently I use an iodized 66% potassium salt. It’s every bit as good as regular salt, and I think this kind of stuff needs to be in every home.
hyperpalatability is insidious. Healthy foods are delicious and packed full of flavors that the vast majority of people have never had the pleasure of experiencing - because all of your palates have been utterly fried by highly refined pseudofoods that are packed full of added sugar, salt, and fat.
My biggest vice is still salt. I have mostly been doing a decent job of reigning it in, but on one occasion recently I ate a bag of chips. Then a few minutes later had a plate full of home-cooked whole grain noodles with a variety of vegetables, in a light savory sauce. It was a meal I knew should have been gourmet, but because I had just consumed significantly more salt than I was used to, I literally could not even taste what I was eating.
Food is very much like drugs. There is a real addiction to it, but if you can work through the difficult beginning stages and commit to getting and keeping the junk out of your life, it becomes all upsides. Longer lifespan, better “healthspan” (ie., less suffering and chronic disease), and contrary to popular belief, food becomes more enjoyable.
Maybe your veggie dish just sucked and you had to fool yourself into thinking it’s gourmet by not eating anything decent so that it tastes good in comparison?
There’s just no substitute for salt. The trick is to have a little bit in every meal and not too much, but it really is a flavor enhancer.
There are absolutely alternatives, that are particularly important for people with high blood pressure, and anyone wanting to potentially lower their risk of stomach cancer. If you get your salt in the form of miso, it appears the soy counteracts the harmful effects of sodium. Even more, there are potassium-based salt substitutes that have already been shown to have huge benefits for mortality risk. Currently I use an iodized 66% potassium salt. It’s every bit as good as regular salt, and I think this kind of stuff needs to be in every home.