On Sep 6, 1:36*pm, 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.

So it'll taste more like bottled dressing, which is all those poor,
stupid slobs are used to.

Cindy Hamilton

>*Like the whole sugar in tomato sauce
> deal. *I never do that. *I wouldn't need a sugar substitute in most of
> those things.