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A comment on So sweet, no spike: microbially produced protein 3k times sweeter than sugar. Parent comment

Re:So sweet, no spike: microbially produced protein 3k times... by tourmalinetaco on Sunday July 30, 2023 @04:39AM (#36929155)
It‘s not “American cuisine”, it‘s overly processed foods. Which exist everywhere. In fact quite a large amount of countries in Western Europe fall squarely 2x over the WHO’s 2015 recommendations at over 100g per day.

I do agree that sugar is taking the blame for the companies selling us these sugary treats. I mean its literally JUST yummy carbs, it’s not like its a carcinogen. And the average person has been so completely numbed by a life of excess sugar that it makes the already predatory food companies push even more sugar in to compete.

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Re:So sweet, no spike: microbially produced protein 3k times... by XorNot on Sunday July 30, 2023 @06:58AM (#36929896)
It was remarkable to me when I switched to unsweetened, unsalted peanut butter that after about 5 days of it tasting bland, it started tasting amazing.

Since then I've been cutting the sugar in every recipe down to 1/3 to 1/4 of what's specified. You just plain don't need it: at least provided you've largely dropped sugar out of your regular diet (so very limited off the shelf food - which now tastes incredibly sweet to me these days).

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