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