Ever since I read a study about ghrelin production changes in response to tasted, but not swallowed fat, I've stayed away from artificial sweeteners.
It doesn't seem like a good idea to mess with our feedback mechanisms.
It doesn't seem like a good idea to mess with our feedback mechanisms.
Nowadays I find cakes and many desserts unbearably and disgustingly sweet. I conclude that that's because they are. If you're cooking something and the recipe asks for adding a full cup of sugar (or more) you should question how you got to that point.
I also did Keto for a while though and after you've been on that and then you just eat something made from flower again not even with sugar in it it tastes sweet. That was eye openingly weird. Of course that goes away quickly if you start eating it regularly again even if in low quantities.
[1]https://www.npr.org/2020/10/03/919831116/irish-court-rules-s...
We have a lot of feedback systems. I find I do the best when I don't push too hard in any particular direction. I try to let my needs guide my actions without too much deep introspection or trickery.
There are structures in our brains that served our ancestors well for millions of years, and I try not to out think them or get in their way.