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originally posted by: ketsuko
I haven't really noticed. If anything, we've cut salt and fat out of our diet.
But I tend to buy in season and farmer's market when we can. We also use a couple of local butchers from time to time for meat too.
I tend to agree with the tastebud thing though. I do notice a growing tolerance to hot spice as time goes on. Thankfully, I can still taste stuff.
originally posted by: Toolman18
a reply to: JAGStorm
It's the sun. No one really notices but the sun is different. It affects all living things on our planet. Just like you remember eggs tasting differently, I remember being able to look at the sun for 2 or 3 seconds. Not now. Everything is changing because the sun is changing.
originally posted by: tovenar
National Geographic Magazine (!) did an expose on sugar a couple of years ago. They put sugar in EVERYTHING now. The FDA has ruled that if it added as a preservative rather than a sweetener, and it is a natural ingredient that already occurs in the food, that they don't have to list it in the ingredients. So next came aspartame--as a preservative, not a sweetener, of course.
They are putting aspartame in the milk, and particularly in Ham. Instead of a honey-cured ham, your actually getting an aspartame-cured ham.
How do I know? I hung a ham in my garage in 2016. For 9 weeks in the winter. Got it direct from a butcher--a full ham, not a half-ham from the grocery. I raced it home, put it in a food-grade bin a quarter full of salt, brown sugar, peppercorns, dried garlic, dried onions and some of my wife's dried herbs. Then I wrapped it in salt-covered gauze.
The ham was so flavorful it was all most too potent to eat more than a slice or two. It was best served cold.
We have our own chickens, and have a chicken tractor we move across the pasture behind the house. Chickens are actually not gramnivores--they weren't made to eat grain. They are actually insectivores. Turn em loose in tall grass pasture and they will plow it like a disc plow. They poop it up too, so if you rake it afterward, your raking their fertilizer into the pasture.
The eggs are incredible. And the yolks are flourescent orange, not a pale sickly yellow
originally posted by: toysforadults
this is what I need to be doing
originally posted by: CreationBro
a reply to: JAGStorm
For heaven's sake please dont tell the Mandela effect people about this...
Pretty soon they'll start telling us that their chicken stir fry tastes like fruit loops and is a sign of timeline manipulation.
Fact: it tastes like fruit loops because of the 10 hits of acid you took, not because Dr. Who wanted to ruin your dinner.
originally posted by: toysforadults
a reply to: Ameilia
lol, if you're being serious what was it that convinced you?
had a family member visit South America recently and they mentioned how just every day foods tasted so much better there and the flavor was so intense!
originally posted by: toms54
a reply to: JAGStorm
It could be the grease you cook them with. Canola oil tastes different than butter or bacon grease.
Food in general is more standardized now. The #1 factor that decides what crops are sold is shelf life. Then size and appearance. Last is flavor.