No Sugar and no artificial sweeteners

(Stickin' with mammoth) #21

Me, too! How weird, it’s like we’re trying to dilute the poison or something. Ha, ha!

I’m starting to think I may need xylitol around for those few teaspoons certain sauces require, though. I’m on the fence about it.

#22

The weird thing is that I don’t get that response from starchy carbs. Like if I bite into a potato, I don’t get that. It only happens when I bite into something sweet (ripe fruit, honey, cane sugar, etc).

#23

Those things have some fructose that the starchy carbs don’t. Maybe you’re built-in fructose detector needs to be re-calibrated to a lower level. :wink:

(Stickin' with mammoth) #24

I haven’t tested the starch idea but even just thinking about having to chew a sweet-ish bread like Challah sends me down Saliva Road.

(drinks salt water and gargles)

#25

Yeah, I thought about that, too. I have to test that hypothesis, though. As in try sweet syrups, made with some type of “-ose” and see what happens. In the long list of things I want to n=1 test, it’s kinda on the bottom of the list. I will get to it one day, though.

But, it would be pretty freakin cool to confirm I have a built in fructose poison detector, tho!

#26

Yep…same here. And coupled with “lock jaw”…really weird feeling.

(Meeping up the Science!) #27

Do you notice smelling sweet first? Or are you unprepared?

The neuroscience of taste is actually very complex and involves the brain. It may be a product of conditioning (which actually changes neural plasticity), but also it may be you are simply more efficient at digesting them. The physical engineering of how taste/olfaction work is actually fascinating!

Some neuroscience of taste basics:

(Stickin' with mammoth) #28

Ooooo, good point. And the smell-memory thing would really amp up emotional attachments to sweet stuff. Luckily, all my birthdays sucked as a kid so I’m immune to cake and ice cream.

#29

The painful lock jaw and mouth watering happens on both occasions, whether I have smelled and know I’m putting something sweet in my mouth, or if it is a complete surprise. The difference is the shock associated with the “surprise” food. Which makes me want to spit the surprise food out…I wasn’t prepared to receive it. For instance, if I take a teaspoon of honey right now, smell it, and put it in my mouth, I get the same reaction.

(Alisa ) #30

I have tried several times a dessert that wasn’t meant to be keto, but they didn’t use any sugar in it.

(I used dark chocolate 85% cocoa solids and it was great.)

(Alisa ) #31

All these recipes are also similar

I’ve also found a russian site about chocolate truffles that are slightly different than the above


The ingredients are

  • Dark chocolate 75% (80g)
  • Butter (50g)
  • Coconut Butter (50g)
  • Cocoa powder (10g) For the garnish
  • Sesame seeds (10g) For the garnish

It has in 100g - 660 calories

  • Protein 6g
  • Fat 60g
  • Carbs 15g

The idea is the same you put it in the refrigerator for an hour and then you form the truffles.
You can skip the sesame seeds if you don’t like them.