5 ms·
due to some health issues that have me on an extremely low sodium (500mg/day or less) no caffeine (including things like chocolate/cocoa) diet some years back I
by tetraodonpuffer 11y ago
due to some health issues that have me on an extremely low sodium (500mg/day or less) no caffeine (including things like chocolate/cocoa) diet some years back I had to switch to eating basically 100% unprocessed unseasoned food and never eating out, it was quite amazing how at the beginning it felt that food had nearly no taste, but nowadays many things that before required a lot of seasoning have a lot of salty/sweet tastes of their own.
Lately for example I have found that corn can be nearly too sweet to eat, I mean, plain steamed sweet corn, some varieties are extremely extremely sweet to my tastebuds; when reading that every year corn is engineered to be sweeter and sweeter I can definitely see why, it honestly tastes as sweet as ice-cream did when I still ate it.
Plain carrots are fairly sweet tasting, some brands more than others, but a lot more than I had expected; plain potatoes are salty, not too strong, but definitely noticeable, things like clementines / tangerines / mandarins / pomegranates taste way absolutely amazing, much much much better than any dessert I had when I was still eating processed food.
As much as I theoretically now could eat oil and sugar (there was a period of time where they really did not sit well with me) I honestly don't miss them, especially the sugar / syrups which nowadays taste way way too strong.
I doubt anybody nowadays would want to eat 100% unprocessed as honestly it can be a bit of a drag having to cook from scratch every meal starting from unprocessed ingredients and not adding any salt etc., not to mention it definitely will impact your career to not be able to go out to eat with coworkers, but if you find yourself concerned about having to have a lot of processed food for taste reasons, when you are on vacation it might be a worthwhile investment for you to try to eat this way for a few weeks to "reset" your tastebuds a bit.
It's amazing just how one can go from eating 5000mg of sodium a day and foods tasting "normal" to 500mg and after a period of adaptation them tasting "normal" as well, same deal for sugar.
(edit) and btw, as another interesting n=1 datapoint, although that was not the reason for the low sodium, going from 5-6000mg/day to 400-500mg/day my bp went from 135/85 to 105/65 over a few years, without really changing how I felt, and without taking any medications, that was surprising as I always thought that bp would not vary that much just due to diet.
- kuschku 11y agoWell, in my family we always cooked everything ourselves. Everything. No tin can food, ever. When my mum, due to medical condition, had to switch to low iodine diet, we could just switch our salt we used, and it was easy to adapt. But I can say, you’re right – I hate corn. Literally, I can’t deal with the annoying sweetness of it. It’s horrible. Carrots are the perfect level of sweetness, we used to grow them ourselves, but don’t do that anymore. But, still, doing this myself without having any medical need myself, I obviously still add nutella to my pancakes, or so on. To me it’s just surprising how many people in this thread don’t make their food on their own. Even if you just boil a pot of potatoes and put some onions in the frying pan in a bit of olive oil, you can quickly make some neat food. Or scrambled eggs with Bratkartoffeln and bacon, or noodles with your own sauce, and so on. Making your meals yourself is so easy, and quick. I’m literally disgusted by the whole Soylent movement. NO! instead of spending less time for food, just spend less time for work! Unionize, damn.
- kaybe 11y agoUhm, is Bratkartoffeln an English word now or is that just a slip? (Just curios, I like those adapted words.. übercool.)