Should Sugar be regulated ?

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I am registered - despite the attempts of the current administration to have the military vote curtailed. We need more than just voting - believe me!

Another Californian call for more regulation of something... I still think there's nothingwrong with California that a rise in the sea level wouldn't fix.

one does not necessarily follow the other. i have consumed on average, a can of diet soda every day for at least 2 decades, and i still have NOT a sweet tooth, in that i have a pronounced distaste for sugary [tasting of real sugar, that is] things such as not-diet candy/soda and such, they taste sickeningly sweet to me. as a durable salty/creamy tooth, i do wish somebody would invent a nutrasalt [like nutrasweet but salty], so that i could enjoy my favorite salty things without having a bad effect on my blood pressure. the food scientists are surely capable of this. better living through chemistry

I believe there are salt substitues.

potassium chloride ["nosalt"] tastes subjectively like battery acid, plus more than a small amount can mess with your electrolytes, not good for people with heart or neurological concerns. the only salt substitute that i found palatable was "very low sodium vegit all purpose seasoning" which is VERY hard to find outside of the big cities. that was the only one to have an apparently quasi-salty flavor, and was good for all sorts of foods. i could use it on buttered [ok, oleo'ed] corn on the cob with fair results, although it looked like i dumped dirt on the corn. for other things i'd mix general amounts of it with salt-free soy sauce [hard to find outside seattle, for some reason] and mrs. dash's original blend, and let it all steep a long time so the mrs. dash's would release its flavor. mrs. dash's by itself is fairly harsh unless you cook it a while. i have found that half-salt is pretty good, in that what salt it contains masks the flavor of its 50% proportion of potassium chloride, but together they are greater than the sum of their parts. i would also mix the salt-free soysauce with a 50% sodium-reduced soy sauce and come up with something with a 25% proportion of sodium which came within shouting distance of the apparent saltiness of regular soy sauce.

Last edited by auntblabby on 08 Feb 2012, 2:02 am, edited 1 time in total.

Look on the bright side Auntblabby; if you ever need to lethally inject somebody you'll have plenty of potassium chloride handy.

I did quite a double take when I saw that stuff on the shelf, and would agree with you about the taste. I used the stuff to cut regular salt in things like soups and pastas when my wife was trying to go low salt, but it really was otherwise unpalatable.

you could do like graham kerr ["the galloping gourmet"] did with his wife [who had various ails], which was to make his food preparations for her "scream with flavor!" by dialing the non-salt or sugar or fat flavors up to 11 to compensate for the missing salt/sugar/fat.

If I want sugar in my coffee, I'll put sugar in my coffee. They just want people to look like supermodels. That's all.