Making Healthy Foods Taste Good [Was: Kefir Learning Curve]

[Guest guest]

Francesca, Suzanne, and ALL:

Quick Summary: Low calorie healthful foods that taste bad

are just plain discouraging, hard to eat, harm lifestyle,

and make mealtime a pain. A few hints to improve this dilemma

are suggested.

> > On 11 Aug 2002, Suzanne Cart wrote:

> >

> > " When I'm making every calorie count, it's psychologically

> > difficult to include any calories in my diet for a food that

> > I really don't like, unless the health benefits are immediate

> > and obvious. Fortunately, that is the case with kefir. "

I agree 100 percent. Lousy tasting foods are plain hard to

continue eating. No matter what the purported benefits may be,

if it tastes bad, it's tough to eat.

An alert reader suggested a few days back, that adding

a few drops of Sucralose to sweeten the sour kefir

would help. This works. I already have done it with

sour plain yogurt from the store, which I normally avoid.

A surprising improvement. More ideas below.

> On 12 Aug 2002, Francesca Skelton wrote:

>

> Suz and/or other kefir eaters: Could you please summarize

> what kefir does healthwise, that we can't get from easier

> to ... like foods...?

The yogurt and kefir have low calories, good balanced amino

acid profiles, high absorbable calcium, and improve digestion

by functioning as pro-biotics that benefit the intestinal flora.

Hint on sour fruits: Sour apples, and any green unripe fruit

that tastes sour and lousy can be sweetened to a delicious

chewy texture (chewy because it is still very green) with

the addition of a little Sucralose. No extra calories.

Same goes for recipes made in the Vita-Mix blender.

Mixtures that are just horrible -- really bad -- can be improved.

Just sweeten with Sucralose.

Also try adding a flavor from the LorAnn Oil/Flavor Collection.

A healthful beverage or recipe can finally be appealing

(even tasty), by adding a favorite LorAnn flavor/oil,

and a few drops of Sucralose sweetener. It can make a

big difference.

Perhaps an enterprising soul can try this strategy out

experimentally and report what flavor they added, and

acknowledge the level of improvement, to reinforce the

real (non-caloric, lifestyle enhancing) benefit.

-- Warren