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Quotes about Taste from the world's top natural health / natural living authors

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"In another interesting study completed around the same time, researchers fed 16 men and 16 women meals that varied in taste and texture. The participants found sweet foods less pleasurable when they had recently eaten sweet foods and salty foods less pleasurable when they had recently eaten salty foods. • In 2001, researchers studied six lean and six overweight men on a metabolic ward. They varied the foods the men could eat each day and then let the participants eat as much as they wanted."
- David L. Katz, Catherine S. Katz, Dr. David Katz's Flavor-Full Diet: Use Your Tastebuds to Lose Pounds and Inches with this Scientifically Proven Plan (Get the book.)

"The food industry bombards our taste buds with a staggering variety of flavors. These companies have processed sugar, salt, and harmful fats into foods that no longer bear any discernible resemblance to their origins. They've added flavor-enhancing chemicals. They've engineered salt into sweet foods, sugar into salty foods, and an intoxicating combination of flavors into the contents of every bag, box, meal, and snack. From potato chips and french fries to cookies and ice cream, many foods have become arguably as addictive—and, in the long run, nearly as bad for you—as cigarettes."

- David L. Katz, Catherine S. Katz, Dr. David Katz's Flavor-Full Diet: Use Your Tastebuds to Lose Pounds and Inches with this Scientifically Proven Plan (Get the book.)

"The survival advantage of eating foods containing sugar has translated over the eons of natural selection into a strong preference for foods that taste sweet. Much as we might think there is something intrinsically delicious A Proclivity for Salt Most of us prefer salty foods. In fact, without salt, food is often unpalatably bland. Why? Sodium was abundantly available in the oceans of our earliest origins and is thus a resource readily made use of in our physiology. A vital constituent of blood, sodium regulates the trans-membrane electrical potential that makes the nervous system work."

- David L. Katz, Catherine S. Katz, Dr. David Katz's Flavor-Full Diet: Use Your Tastebuds to Lose Pounds and Inches with this Scientifically Proven Plan (Get the book.)

"Whenever you see these taste triggers in places they really don't need to be, you are staring at the food industry's smoking gun: willful manipulation of the food supply to encourage, and even coerce, you to eat more than you should! In the bloodstream: The stomach and intestines quickly convert the simple starch and sugar in the white bread into glucose, or blood sugar. The glucose seeps through the intestinal wall and into the bloodstream, sending blood sugar levels up. In response, the pancreas overproduces insulin, which moves glucose from the blood into muscles and other tissues."

- David L. Katz, Catherine S. Katz, Dr. David Katz's Flavor-Full Diet: Use Your Tastebuds to Lose Pounds and Inches with this Scientifically Proven Plan (Get the book.)

"For example, we can make a posthypnotic suggestion that certain foods will taste opposite to their normal taste and experience the suggested taste upon waking. Or we can suggest that we will feel minimal pain during, say, a tooth extraction, and then experience remarkably little pain. Similarly, when lucid in a dream, the senses naturally follow expectation (expectation being a type of natural mental suggestion). In fact, one of the advantages to lucid dreaming involves seeing the immediate results of your suggestion or expectation."
- Robert Waggoner, Lucid Dreaming: Gateway to the Inner Self (Get the book.)

"Thanks for the Memories Like most Americans, Barry views food in a two-dimensional way: first and foremost for its taste, and occasionally—after he's had to open his belt another notch—for what it does to his weight. If food tastes good, we eat it. If it doesn't, we avoid it. But our relationship with food has always been more complex. Certain aromas and tastes bring forth vivid memories and powerful emotions that anchor us to the past and connect us to friends and family. Just thinking of these foods can spark Tl , , , , . ."
- David H. Rippe, Jared Rosen, The Flip: Turn Your World Around (Get the book.)

"Zinc has a strong metallic taste. If the person can't taste the solution, it's evidence of a systemic zinc deficiency. This has to do with a zinc-dependent polypeptide known as gustin, which helps us to distinguish metallic tastes. The zinc tasted like water to this woman. Since she couldn't taste anything, she thought that she was receiving a placebo. She followed the protocol, taking about 120 ml of the zinc solution spaced out through the day, about 30 or 40 ml each time on an empty stomach."
- Dr. Gary Null, The Woman's Encyclopedia of Natural Healing (Get the book.)

"Although these foods should be utterly unappealing to the taste buds, chemical food additives and flavors ensure they taste great. There are now thousands of different manufactured foods that fall into this category. Of course, the food labels contain no warnings that these chemicals are known carcinogens. The masses are brainwashed to the point that they believe if an American grocery store or restaurant offers a particular food, it must be good and safe. Just take a moment to learn about the research done on microwave-cooked foods."
- Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.)

"It taught us how we can actually capture treasured memories, down to every glorious sight, sound, smell, and taste, more effectively than by relying on a simple paper photograph. Nowadays when we travel we don't just use pictures to remember things, we reimagine them, vividly, and it makes for much better storytelling once we return home. After the next memorable event in your life, take a few moments to engage all of your senses. What did it feel like? What were the most vivid sights, sounds, textures, and tastes?"
- Rick Foster, Greg Hicks, M.D., Jen Seda, Choosing Brilliant Health: 9 Choices That Redefine What It Takes to Create Lifelong Vitality and Well-Being (Get the book.)

"Eventually, healthy food can taste just as good as unhealthy options, you just have to learn the best ways to prepare it and how to get your taste buds in shape to enjoy it. If your family does not want to join your health makeover, then create a separate area in the pantry and refrigerator for your foods. It is more challenging if you have to make unhealthy foods for your family while you're in the midst of your own health makeover, but let no obstacles stop you. Remember, by making yourself healthier and enjoying it, you are opening the door for others to potentially follow your lead."
- Dr. Joel Fuhrman, Eat For Health: Lose Weight, Keep It Off, Look Younger, Live Longer (2 book set) (Get the book.)

"Tasty Choices The choices you face as you select a diet each day rests on a combination of the nutritional content of the foods balanced against your own personal tastes. taste is acquired and is based largely on what we are familiar with. A new taste can be acquired simply by eating something new for a few weeks. I found that I lost my taste for a lot of the less desirable foods I used to enjoy. While taste and pleasure in eating are important (and even psychologically beneficial), plenty of healthy foods are pleasurable to eat."
- Raymond Francis, Never Be Sick Again: Health is a Choice, Learn How to Choose It (Get the book.)

"Eventually, healthy food can taste just as good as unhealthy options, you just have to learn the best ways to prepare it and how to get your taste buds in shape to enjoy it. If your family does not want to join your health makeover, then create a separate area in the pantry and refrigerator for your foods. It is more challenging if you have to make unhealthy foods for your family while you're in the midst of your own health makeover, but let no obstacles stop you. Remember, by making yourself healthier and enjoying it, you are opening the door for others to potentially follow your lead."
- Dr. Joel Fuhrman, Eat For Health: Lose Weight, Keep It Off, Look Younger, Live Longer (2 book set) (Get the book.)

"Disgust initially comes from the Latin gustare, to taste. The word really means something that tastes bad, that causes us to sicken, even to vomit to expel it. The word choose comes from the same root as disgust. Thus we can say that we choose either to keep or to spit out things that are of good taste or bad taste—things we do or do not relish. Johnson defines the verb to disgust as "to raise aversion in the stomach; to distaste." Disappointment Disappointment is defined as "the frustration or nonfulfillment of expectation, intention, or desire," and as "the anguish of disappointed faith."
- John Diamond, Life Energy: Using the Meridians to Unlock the Hidden Power of Your Emotions (Get the book.)

"Although these foods should be utterly unappealing to the taste buds, chemical food additives and flavors ensure they taste great. There are now thousands of different manufactured foods that fall into this category. Of course, the food labels contain no warnings that these chemicals are known carcinogens. The masses are brainwashed to the point that they believe if an American grocery store or restaurant offers a particular food, it must be good and safe. Just take a moment to learn about the research done on microwave-cooked foods."
- Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.)

"L Discoloration of water Chloride 250 mg/L Salty taste; corrosion of pipes Color 15 color units Visible tint Copper 1.0 mg/L Metallic taste; blue/green staining of porcelain Corrosivity non-corrosive Metallic taste; fixture staining, corroded pipes (Corrosive water can leach pipe materials, such as lead, into drinking water) Fluoride 2.0 mg/L Dental fluorosis (a brownish discoloration of the teeth) Foaming agents 0.5 mg/L Aesthetic—Frothy, cloudy, bitter taste, odor Iron 0.3 mg/L Bitter metallic taste; staining of laundry, rusty color, sediment Mangangese 0."
- Scott Alan Lewis, SC-Guide/Safe Drinking Water (Get the book.)

"As fiber, prebiotics are perfect ingredients to add to packaged foods as they do not affect taste, moisture or shelf-life of the product. One of the most common group of prebiotics added to packaged foods is called fructooligosaccharid.es, declared as FOS, (a short form of fructooligosaccharide) on the label. You may also see it called NutraFlora, a popular brand found in North American products. Added to yogurt, cereal and many other foods, prebiotics offer a shelf-stable, tasteless, convenient way to promote better nutrient absorption and stronger bones."
- Allison Tannis, Probiotic Rescue: How You can use Probiotics to Fight Cholesterol, Cancer, Superbugs, Digestive Complaints and More (Get the book.)

"I remember the first time I drank diet soda I hated the taste. Because that's all my family used to buy, I started to acquire a taste for it, and then I hated the taste of regular soda. The same holds true when you start to drink water on a regular basis. Now I can't stand the taste of any soda. I never would have thought the day would come when I would enjoy a tall glass of cold water with a pizza pie. That's right! I can't even drink soda with pizza. Water tastes much better. I still enjoy two cups of coffee in the morning, but I drink a glass of water before each cup."
- Fereydoon Batmanghelidj, Water Cures: Drugs Kill : How Water Cured Incurable Diseases (Get the book.)

"But a little of the taste remains, and our attachment to the world may not be quite as strong as it was before . . . and perhaps after another taste, a little less strong still. This is why regular meditation practice is usually recommended: a daily dose of dehypnosis, a daily remembering of ourselves in our unconditioned state. Different, Not Difficult Meditation is often thought of as an activity of the mind, some form of mental "doing." However, a mental activity does not easily lead to a state of stillness, and meditative practices that take this approach tend to be very difficult."
- Peter Russell, Waking Up In Time: Finding Inner Peace In Times of Accelerating Change (Get the book.)

"Zinc has a strong metallic taste. If the person can't taste the solution, it's evidence of a systemic zinc deficiency. This has to do with a zinc-dependent polypeptide known as gustin, which helps us to distinguish metallic tastes. The zinc tasted like water to this woman. Since she couldn't taste anything, she thought that she was receiving a placebo. She followed the protocol, taking about 120 ml of the zinc solution spaced out through the day, about 30 or 40 ml each time on an empty stomach."
- Dr. Gary Null, The Woman's Encyclopedia of Natural Healing (Get the book.)

"Is that because they have always liked it or because their taste has evolved with what is really good for them? The same thing has happened with the vegetable known as goya (bitter melon), come to think of it. Goya looks like a wart-covered cucumber. It's bitter as hell. Its juice is actually an astringent, the kind of food that makes you wince. But it contains high amounts of antioxidants and three compounds that lower blood sugar. Are Okinawans eating goya because it holds some kind of primal appeal to human taste buds? I don't think so."
- Dan Buettner, The Blue Zones: Lessons for Living Longer From the People Who've Lived the Longest (Get the book.)

"From the fin de siecle on, Americans, Europeans, and others—motivated by curiosity, mysticism, fear, loathing, desperation, or simply a taste for novelty—avidly explored in person their new Cathays, their 'Chinatowns'.3 Medical professionals did not always welcome the new opportunities for cross-cultural exchange that growing immigrant communities offered to their hosts. Chinese medicine was yet another threat to a profession that was only just beginning to drive out its own indigenous competitors—for instance, homeopathy and mesmerism."
- Roberta Bivins, Alternative Medicine?: A History (Get the book.)

"Furthermore, people stick with this healthy diet to the tune of about 95 percent of participants because they aren't forced to sacrifice taste or satisfaction. The Mediterranean Difference The Mediterranean diet emphasizes healthy fat intake. You get monounsaturated fat from olive oil and omega-3 fatty acids from dark-meat fish; you increase your vegetable and fruit intake, and you eat fewer refined carbs. Metabolic syndrome sufferers who stayed on this diet for two years had greater reductions than control-diet participants in these areas: ?Weight ?Triglycerides ?Waist circumference ?"
- James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"Gradually, my taste buds adapted to the taste of real food, and I found myself actually enjoying the learning experience. I began to enjoy spelt pasta and quinoa cereal with things like soy milk and almond milk. I had forgotten what real food tasted like since for most of my life I had always eaten processed foods- things made with all-purpose flour, sugar, salt - things that came in a can or a box or a bag. I discovered the joy of spices - curries, dill, marinades, etc. I learned what tofu was and how to make it taste good. I started to feel stronger. Something was happening."
- Cynthia A. Foster, M.D., Stop the Medicine! A Medical Doctor's Miraculous Recovery with Natural Healing (Get the book.)

"Add shredded soy cheese and sauteed onions for a great taste. Add your fillings and roll up the tortilla. Pour tomato sauce (see the recipe for Pasta with Tomato Sauce on page 111) over the burrito and sprinkle with grated soy or almond cheese. Bake for 20 minutes. Serve the burrito with Guacamole (see page 64, or store-bought) and/or Salsa (see page 67, or store-bought). Tip: For a spicy tomato sauce, mince 1 serrano chili and add to the sauce. Simmer the sauce in a small saucepan for 5 minutes before pouring over the burrito."
- Jay Gordon, The ADD and ADHD Cure: The Natural Way to Treat Hyperactivity and Refocus Your Child (Get the book.)

"Gradually, my taste buds adapted to the taste of real food, and I found myself actually enjoying the learning experience. I began to enjoy spelt pasta and quinoa cereal with things like soy milk and almond milk. I had forgotten what real food tasted like since for most of my life I had always eaten processed foods- things made with all-purpose flour, sugar, salt - things that came in a can or a box or a bag. I discovered the joy of spices - curries, dill, marinades, etc. I learned what tofu was and how to make it taste good. I started to feel stronger. Something was happening."
- Cynthia A. Foster, M.D., Stop the Medicine! A Medical Doctor's Miraculous Recovery with Natural Healing (Get the book.)

"Taking cod-liver oil in gelcaps eliminates having to taste it, but you still may have reflux symptoms and belching. Gelcaps are best because they reduce the likelihood of oxidation, which causes unstable fats such as omega-3 fat to go rancid. Adults aren't good candidates for taking cod-liver oil as a vitamin D supplement simply because they will get too much vitamin A. A teaspoon of cod-liver oil slightly exceeds the DRI for vitamin A in adults. Q: How do you rate the nutrition value of sardines, tuna, and low-fat and no-fat cottage cheese and yogurt?"
- James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"Feel free to tweak to your taste. 12 dates with pits 1 cup granulated pecan or walnut halves, unsalted; granulate in a food processor lA cup ground flax seed (or flax meal); keep leftover flax refrigerated 2 tablespoons unsweetened cocoa powder '/2 teaspoon ground cinnamon lA teaspoon ground nutmeg lA teaspoon pure vanilla extract 1. In a medium-size sealable container, mix all ingredients except dates. 2. Cut dates lengthwise down one side, open them, and remove pit. Now fill the open date halves with the nut mixture. Close the halves and eat. 3."

- James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"Yogurt has half as much protein as cottage cheese per equivalent serving and typically more grams of carbs than cottage cheese or meat due to sweeteners and fruit added for taste. Unless they are nonfat products, the dairy products have saturated fat but no omega -3 fat. Tuna has about 30 more calories in a 3.5-ounce serving than the dairy, but this is a situation that calls for choosing nutrients without worrying about calories. Fish is better than dairy."

- James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"Ribose is very soluble in water, and has a slightly sweet taste. I add one teaspoon to my daily morning cup of green tea. It is used in many product forms. Ribose formulations are available as powders, beverages, tablets, energy bars, and other forms, so you must keep in mind that slight dosing adjustments may have to be made depending on the delivery form. However, because ribose is so readily absorbed, these adjustments will be minimal. With that in mind, 1 recommend the following dosages: ?"
- Stephen T. Sinatra, M.D., The Sinatra Solution Metabolic Cardiology (Get the book.)

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