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Date: | Thu, 20 Nov 1997 20:22:40 -0800 |
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Jean-Louis Tu wrote:
> *Give a food X that is deficient in an essential amino-acid to rats:
>they won't eat much of it, which indicates that X is not very palatable.
>Now, if you inject them the missing amino-acid just before their meal,
>they will show much more appetite.
And adrenalectomized rats chose salt water over plain water because of a
need for salt.
>JL
> Regarding toxicity, the most poisonous mushrooms don't necessarily taste
> the worst, and actually I heard that some deadly mushrooms don't taste
> bad at all (whereas garlic, which is certainly not deadly, stings my
> tongue so much that it's impossible for me to eat more than 1 cubic
> millimeter at a time).
To whom do the deadly mushrooms not taste bad, people on SAD or to
someone like you whose taste sensations have been awakened by the way you
eat? For example I never appreciated the taste of a tomato unitl after I
did a 15 day water fast.
JL
> 1- loss of ability to process natural toxins that are destroyed by cooking;
Are natural toxins actually destroyed by cooking? Is it possible they are
changed to some form that is still toxic, but tastes good? If I started
to eat Haagen-Das again, I suspect it would taste good, but have plenty
of toxins in it that my body would have to eliminate of adapt to.
My best, Ellie
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