trencherman
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Have you tasted either of them? What do you think?
I have always been wary of supposedly healthy substitutes. It goes back to my early upbringing. My dad disdained instant and decaffeinated coffee. He thought if you consume something that has some known nasty side effects, it is sufficient to consume it knowingly rather than shift to seemingly innocent substitutes whose long term effects have not been determined yet. Benefits of coffee drinking have seen its ups and downs over the years. It was prescient and amazingly accurate as it turned out with hydrogenated fat based margarine.
Artificial sweeteners, whether natural or unnatural have turned out that way too. Regardless of the absence of glucose, it is the sweetness that nudges the release of insulin, quantities of it in the body results in pangs of hunger in the short run and insensitivity to it in the long run which is actually the root cause of practically all metabolic imbalance and age related illnesses. Train yourself not to crave sweet stuff if your pancreas cannot tolerate carbs but don’t delude yourself that you can indulge your sweet tooth without retribution.
Now they are taunting environment-conscious consumers with plant based meat. I have been cooking with beans and soybean based proteins for a long time but I don’t need to trick myself into believing that meat is what I see on the plate or feel on my tongue although there’s a long tradition in Asian cuisine of mock chicken this and mock pork that but I don’t subscribe to it. Properly cooked humanely raised animal meat is incredibly tasty and appetizing. A sensible attitude to take would be to consume them moderately, as an occasional treat, not as a daily orgy of Trimalchian rodizio.