>And when you get down to it, the palatable portion of the issue becomes the biggest problem. I find palatability an odd thing in the sense that there's the ph

>And when you get down to it, the palatable portion of the issue becomes the biggest problem. I find palatability an odd thing in the sense that there's the phenomenon of acquired taste. In my experience acquired taste applies the most towards bitter foods and drinks. I hated the zero-sugar low-fat yoghurt at first. It tasted horrible. The more I got into it however, the more I liked it's rather unique refreshing taste. It freshens the palate unlike any other food and as such I got used to the bitter taste and started to like it instead. Same thing with beer, it seems everyone hates beer when they taste it the first time. The more you get used to it however, the more you find the taste refreshing I feel. Nothing more refreshing than a cold beer on a hot summer day. >We suck all the fiber out of foods and feed it back to animals Fiber for me is somewhat similar. I really love fibrous, almost rock hard, full-grain rye bread. My jaw will get sore from eating that, but there's something to it to really have to chew it down. However I used to hate it and love soft bread in the past: the texture and it's chewiness is akin to an acquired taste.