Mon, Dec-20-10, 15:53
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Senior Member
Posts: 6,498
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Plan: VLC, mostly meat
Stats: 202/200/165
BF:
Progress: 5%
Location: Montreal, Quebec, Canada
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Quote:
Originally Posted by ubizmo
Also,
I think there's much more to be learned about this. When I was struggling to lose weight on zero-cab, I was admonished to use no salt or spices on the meat. Salt increases the palatability of meat, i.e., makes it taste better, so I eat more salted meat than unsalted meat. By not salting my meat, I would make it more likely that I would eat less of it.
Why is it that on low-carb we often find that we must avoid nuts, especially roasted, salted nuts, and cheese, despite their relatively low carb counts? These are very palatable foods, and most of us can eat quite a lot of them before we feel any urge to stop.
It's actually pretty banal to point out that we eat a lot more of foods that taste good--except in high end restaurants where they give us such small portions! It's less banal to reflect on the fact that "food science" has made great strides in recent decades, in developing additives that enhance the palatability of processed foods. This is very much a growth field, and these additives are created using rigorous methodologies, including double-blind testing. In short, the science of food additives is now at a level comparable to medical and pharmaceutical research. And for the same reason: There's an awful lot of money to be made doing it.
Ubizmo
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This implies that the sole reason we eat more of it is that it now tastes better. It is just as probable that we eat more of it because somehow it affects energy systems in such a way to create an internal caloric deficit that must then be compensated for by eating more. This is made much more probable by the fact then when we're hungry, things just taste better, and when we're full, things just don't taste so good anymore.
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