On Mon, 06 Sep 2010 10:36:47 -0700, Ranée at Arabian Knits wrote:

> In article >,
> (Charlotte L. Blackmer) wrote:
>
>> In article >,
>> Ranée at Arabian Knits > wrote:
>>>In article >,
>>> George > wrote:
>>>
>>>> It sure seems lots of folks no longer like or care about any
>>>> flavors/tastes except sugar and salt.
>>>
>>> The conspiracy theorist in me thinks it is deliberate. If you add
>>>enough sugar and salt to food, it is all that people will want. It
>>>takes a slow acclimatizing to it, though, as the quantities added to
>>>packaged foods now are jarring to people who aren't accustomed to it.
>>
>> You've got some highly respected scientific backup for that theory. Dr.
>> David Kessler, a pediatrician and the former head of the FDA under Bush (41)
>> and Clinton, researched the issue when he was wondering "why the obesity
>> epidemic?". He adds "fat" to your "sugar and salt" and suggests that
>> many restaurant/pre-prep foods are layered with sugar-and-fat/
>> salt-and-fat to get and keep people hooked.
>>
>> He's definitely not a woo-woo and he's not trying to sell some magic
>> bullet supplement or treatment. His book is "The End of Overeating".
>
> I get that, but I don't understand how people became accustomed to
> the flavor. When I read the South Beach Diet book, the salad dressing
> recipes had splenda in them. I was trying to figure out why anyone
> would put any sugar in dressing.

sugar (or sugar substitutes) is quite common in reduced-calorie or low-fat
foods instead of fat in an effort to give the damned stuff some flavor.

your pal,
blake