Skip to main content

Infantilization of our Taste Buds

There's a lot I like about my employer, but its contributions to America's declining health ought to be scuttled. An email arrived at work calling for dessert and holiday treat recipes for the company magazine's December issue. I replied that I'd like to submit instructions for an appetizer tray sans sugary treats. "There are folks who need to limit their sugar intake, as well as those of us who'd rather avoid the stomach aches, blood sugar crashes and holiday weight gain." The marketing director liked the idea and wants to get approval for it. Today, a recipe for pate; tomorrow, how to properly roast a turkey. Someday, mince meat pie might involve meat again.

Why not submit a recipe for a low-carb dessert instead of pushing for savory appetizers? Maybe my sinus infection has changed my taste for the better. Between the sweet Umcka tablets for congestion, the elderberry syrup, and honey for my throat, I'd almost rather put up with my symptoms than gag down one more spoonful of sugar. And while I know there are mature, responsible people who love sweets (my father for one), for whatever reason, starchy, sugary treats suddenly strike me as food for slumber parties and Halloween, not dinner for a grown-up lady. I don't want to think about sweets long enough to copy a  recipe for one.

Besides, is there anything holiday-like about sweets and treats anymore? At work, there are two bowls of candy at the front desk. There's a cupboard full of pretzels, crackers, chips and sweets, popsicles in the freezer, a soda fountain, birthday cake every month, enough bananas to feed a barn full of bonobos and apples enough for a herd of appaloosas. And I hear that American schools feed their students junk food all day long. Is there any hour of any day anymore that isn't time for sweets? A tray of pate, sashimi, olives, dip, deviled eggs, vegetables and artisanal cheeses would be a treat of real food and a break from a steady diet of flour and sugar.

Comments

Popular posts from this blog

Results of my Carrageenan-Free Diet

Readers may recall my ordeal last Saturday with a migraine headache and a trip by ambulance back to my parents' house. Thanks to one of the paramedics jogging my memory, I researched the almond milk I'd started drinking around the time I quit dairy. One of the ingredients was carrageenan, a substance used to induce inflammation, sensitivity to pain and other problems in laboratory animals. Supposedly, the "undegraded" form is safe for human consumption, but undegraded carrageenan has been found to be contaminated with degraded carrageenan, and there are ways that the digestive system could degrade carrageenan itself.

For the past few months, I've felt a little bloated, and was starting to have some mild pain in my lower stomach. I thought it might have been the effects of the antibiotics, oral steroids or decongestant (which gave me an allergic reaction) from back in February. I didn't connect it to the severe headache I had Memorial Day weekend. I've al…

Sausage-Induced Headaches: Another Clue Points to Carrageenan

A few years ago when I started a low carb diet and started eating sausage again, I found some sausages gave me a headache, but others didn't. At first, eating them was a crap shoot, but I soon found some I couldn't eat (Applegate Farms Organic & Natural Meats) and some I could (McDonald's Restaurants and Ranch Foods Direct, a local pastured meat company).

Some of Applegate Farms' products contain carrageenan (a highly processed, seaweed-based food additive used to induce pain and inflammation in research animals). McDonald's and Ranch Foods Direct sausage doesn't contain it.

Why put carrageenan in sausage? According to Applegate Farms' website,

Carrageenan, which is derived from red seaweed (Chondrus Crispus), activates extracted protein in the meat to help it bind together when formed. As the meat cooks, the heat forms a gel network, increasing moisture retention and improving the sliceability of the product. Without the addition of carrageenan, the…

My GERD is Cured! Low-carb Hits the Mark

It's a good day for paying your billsAnd it's a good day for curing your ills So take a deep breath and throw away the pills 'Cause it's a good day from mornin' til night
A low-carb diet has cured me of GERD! Thanks to the work of Dr. Norm Robillard, author of Heartburn Cured, I no longer have acid reflux--and I don't have to avoid "trigger foods" like onions, caffeine, chocolate (in the form of baking cocoa), mint, tomatoes and fat.
This is a big change from the Body-for-Life program I was on just a few months ago. Body-for-Life involves eating (among other things) six small servings of "authorized" carbs like whole-wheat bread, pasta, fruit, beans, brown rice and winter squash per day. Now I mostly eat meat, eggs, nuts and non-starchy vegetables like leafy greens, broccoli, cauliflower, cabbage and green beans.
Low-carb diets defy just about every official dietary guideline out there. How often do you hear "eat plenty of healthy whole gr…