This week’s New Yorker has an article by Burkhard Bilger called “The Search for Sweet,” about the difficulty of creating substances that taste good enough to serve as a substitute for sugar. (Unfortunately, the article’s not online.) At one point, Bilger notes that the less sugar you eat, the less of a taste for it you have. This made me think of something that happened yesterday. I’ve been told that it’s good to eat some peanut butter before working out, because it contains a lot of protein. I was doing that, but a few weeks ago I decided to switch to sugarless peanut butter, as it’s healthier. When I first had a spoonful of it, I was overwhelmed by the concentrated pungency of peanuts. But I’ve grown to like it.
Unfortunately, I ran out the other day, so yesterday I had a small spoonful of Skippy Creamy Peanut Butter instead. Blecch. I could barely eat it. I used to like the stuff, but yesterday it tasted so artificial and un-peanut-buttery. Give me sugarless peanut butter or give me death.
It’s amazing how many processed food products contain sugar. We really are addicted. It’s a good thing the Middle East isn’t a hub of sugar cane instead of oil, because then we’d be even more screwed than we are now.
Bring on the ethanol and switchgrass sugar-substitutes…