Palatability

Palatability meaning has changed,
when it is used by the food industry,
or the meaning has become something
that it was or is not in the common understanding
of the word.

Palatability now is a measure of
only one aspect of taste, the ability of a food
to stimulate the desire for more.

Anyone on a weight reduction diet should immediately
see the importance of such a characteristic of food.
Priming from the first bite is zero.
Priming is the creation of desire for more from the first bite.
Eat or not eat is a actual choice,
not a fight against nature, and our desires.

There is a diet advantage of a low and normal
palatability foods, where normal is "do not care"
or "take it or leave it" level of desire for that food.
Hyper and high palatable foods will cause
consumption until hedonic adaptation
says "enough already".

Now this makes the boiled and refrigerated potato
the ideal diet food; bland yes, but neutral palatability,
and quick satiation, good satiety.

Ability to Taste

Our ability to taste may have more
to do with our weight than anything else.

We taste, and decide: more or nomore,
this is food, this is not food,
this is good, this is bad.
Our taste is the sense that is the primary input
into the decision, eat this or not.
So our ability to taste is the primary input
into our weight, along with a LOOKUP
function, is this good or bad.

This may be how tobacco is such an appetite killer,
more than just nicotine. After quitting smoking,
a few weeks, and food starts to taste much better,
and we then eat more.

This may also be why boiled potatoes
are such good diet food. (Chris Voigt)
http://20potatoesaday.com/
Taste could be divided into three categories:
real good; neutral, bad. If we always eat in the
neutral zone, we would never be primed to go on eating.

Primed: a food that induces the "more" signal.

Can we create a new LOOKUP function be
inserting an arbitrary rule in our logic?
No sugar, grains, and no fats on vegetables.

Separation of fuels

This is a self reminder.

If we look at the human body as a system,
it become obvious that we are a two fuel system.
When we look at satiation and satiety
 it also become obvious that the fuels should not be mixed
before they go into the body.

Kessler suggest that fat and sugar and salt
should not be mixed because they produce a
hyperpalatable mixture that screws with
the satiation and satiety signals.

Zoe Harcombe suggest we keep starch carbohydrates
 and fats separate. Maybe I should try that,
but that is what I have been doing for three days,
but not as separate meals.
That is also what I was doing when I lost
the bulk of my weight, but then I added back more fats,
because someone said fats were good
and we could not gain weight on fats. Crap.
Oh well.
This also implies that anything that is not palatable raw
may be cooked.
If is still not palatable, perhaps it is not food.
But wait; did someone not say that fire was the technological advantage that allowed us to develop big brains?

Satiation is a soft signal,
 we should stop as soon as we can,
regardless if there is more food on the plate.
Not gonna happen.
Put less on the plate, then go away.
Satiation should occur in time.

Appetite, hunger and cravings follow
what I ate yesterday, not today.
That is a twist that I still must get my head around.
That is an averaging effect for the first pass effect
(gut and liver get fed first).
They do not care if they get fat or medium starches
(0.2<cd<1.0 C/gm).

This is not Paleo, for typical paleo is high fat,
 and fats on vegetables, but who cares.

The concept of getting rid of the
 hyperpalatable foods may be the key.
Any cook can make hyperpalatable,
just add sugar, fat, salt and perhaps
flavor to any protein or starch.
AKA... processed food... but in the kitchen.

This is a set the carbohydrates and protein at the desired level,
and adjust the fat to deal with the desired weight,
while maintaining satiation, satiety,
normal to low palatable foods.
Not unpalatable.
Anyone that is unwilling to eat this way
can deal with their weight there way.
So those who are unwilling to give up chocolate,
salad dressing, butter or oils just have to suffer on there own.