Letting go of stimulants ... What's possible; The big picture (WAS: A matter of taste [Restoring sense of taste and sense of smell; Salt; Condiments])

[Guest guest]

Hi Jeannie,

 

Yes, I understand, I used to be quite the amateur chef, wine & chocolate

connoisseur, etc. I reached the point where I could tell you where many

chocolates came from ... really " knew my stuff " , if you know what I mean.

 

I also used to be someone to whom others came when they wanted someone to

plan a visit for friends from out of town. I knew ALL the places to go ...

varied by personality, interest, etc. And I used to have friends take me

shopping to help them pick out clothing for friends of theirs that I'd never

met.

 

I had heaven knows how many thousands of dollars invested in fine Italian

suits, shoes, and accessories. I really could name many of America's 5-star

restaurants. I knew where to get the great fondue and profiteroles in Paris

and even great fondue in Jerusalem.

 

What I mean is, this conversation goes far beyond condiments. It touches

upon all that we know, our entire lifestyle. And as we really connect with

ourselves, then finally, we can begin to let go of ALL forms of stimulants

.... spices, flashy lights, destructive " music " , newspapers and newscasts,

and so forth.

 

We can begin to learn how to socialize in settings other than restaurants

and bars. We can reexamine the real meaning of interpersonal connection, of

compassion, kindness, and love. We can indeed begin to perceive the entire

world, and ourselves in it, in entirely different ways than we've ever even

imagined before. The opportunities extend all the way to the limits of our

imagination.

 

Best,

Elchanan

 

PS: Regarding your specific question, " What is sweet? " we perceive simple

sugars as sweet. Examples of simple sugars are monosaccharides

(single-molecule sugars) such as glucose and fructose, and disaccharides

(two-molecule sugars) such as sucrose and lactose. Any carbohydrate larger

than two molecules is a starch, from a sensory perspective, and does not

taste sweet to us. E

_____

 

rawfood [rawfood ] On Behalf Of

jeannieh h

Thursday, June 21, 2007 7:05 AM

rawfood

Re: [Raw Food] A matter of taste [Restoring sense of taste and

sense of smell; Salt; Condiments]

 

Elchanan,

 

I guess it is all those years of " conditioning " to believe that one has to

have " flavor added " to foods. I have been a cook for years. I have cooked

for lots of family and friends over the years. Everyone has always loved my

cooking. Spices and seasonings were ALWAYS part of the total picture.

 

Now that I've gone raw. I guess I have to throw all those years of practice

" out the window " . I guess you are correct in saying that " you feel such an

urgent need to " enhance " the taste of something you've never actually

tasted? " It is true.

 

I tasted the lemon with no salt and it was so bitter. It was hard to get

through my salad. I did anyway...lol I kept noticing what a difference my

salt and seasonings make. I am looking forward to the time when I can say

how yummy the plain lemon taste is.

 

I guess it is going to be a matter of time. It is going to be difficult

because to me, when I taste foods with no salt, they taste

bland....empty...lacking in flavor. I know I need a lot of work to reverse

this. I will keep working on it.

 

What is sweet? Other than fruits? How much sweet is there in vegetables?

 

Perhaps I am missing something here. Maybe I don't understand this

statement you are making about no focus on sweet.

 

My meals are savory in general. My deserts are sweet. Is this not how it

is supposed to be?

 

I love learning. Bring it on! :-)

 

Gratefully,

 

Jeannie

 

 

 

[Guest guest]

Elchanan

 

Ok, so you do understand and can relate to what I am saying. At least that

" feels " better to me knowing this. lol

It also makes me realize that if you could evolve from your history/past then

what am I complaining about? I should be able to do it also.

 

So let me keep " picking your brain " , if you don't mind...

 

Do you mean to say that you eat a " dry " salad? Or do you not make a salad. Do

you just eat each vegetable as an individual? You just throw a bunch of

vegetables and start chopping away? Sorry it still seems odd to me. Give me

time lol...

 

Do you socialize with sad people? How do you handle those times? Do they think

you are weird? LOL...(sorry)

 

 

Jeannie

 

your time is the most cherished gift of all, tomorrow is promised to no one.

 

 

 

 

Elchanan <Elchanan

rawfood

Thursday, June 21, 2007 3:32:15 PM

[Raw Food] Letting go of stimulants ... What's possible; The " big

picture " (WAS: A matter of taste [Restoring sense of taste and sense of smell;

Salt; Condiments])

 

 

Hi Jeannie,

 

Yes, I understand, I used to be quite the amateur chef, wine & chocolate

connoisseur, etc. I reached the point where I could tell you where many

chocolates came from ... really " knew my stuff " , if you know what I mean.

 

I also used to be someone to whom others came when they wanted someone to

plan a visit for friends from out of town. I knew ALL the places to go ...

varied by personality, interest, etc. And I used to have friends take me

shopping to help them pick out clothing for friends of theirs that I'd never

met.

 

I had heaven knows how many thousands of dollars invested in fine Italian

suits, shoes, and accessories. I really could name many of America's 5-star

restaurants. I knew where to get the great fondue and profiteroles in Paris

and even great fondue in Jerusalem.

 

What I mean is, this conversation goes far beyond condiments. It touches

upon all that we know, our entire lifestyle. And as we really connect with

ourselves, then finally, we can begin to let go of ALL forms of stimulants

.... spices, flashy lights, destructive " music " , newspapers and newscasts,

and so forth.

 

We can begin to learn how to socialize in settings other than restaurants

and bars. We can reexamine the real meaning of interpersonal connection, of

compassion, kindness, and love. We can indeed begin to perceive the entire

world, and ourselves in it, in entirely different ways than we've ever even

imagined before. The opportunities extend all the way to the limits of our

imagination.

 

Best,

Elchanan

 

PS: Regarding your specific question, " What is sweet? " we perceive simple

sugars as sweet. Examples of simple sugars are monosaccharides

(single-molecule sugars) such as glucose and fructose, and disaccharides

(two-molecule sugars) such as sucrose and lactose. Any carbohydrate larger

than two molecules is a starch, from a sensory perspective, and does not

taste sweet to us. E

_____

 

rawfood [rawfood ] On Behalf Of

jeannieh h

Thursday, June 21, 2007 7:05 AM

rawfood

Re: [Raw Food] A matter of taste [Restoring sense of taste and

sense of smell; Salt; Condiments]

 

Elchanan,

 

I guess it is all those years of " conditioning " to believe that one has to

have " flavor added " to foods. I have been a cook for years. I have cooked

for lots of family and friends over the years. Everyone has always loved my

cooking. Spices and seasonings were ALWAYS part of the total picture.

 

Now that I've gone raw. I guess I have to throw all those years of practice

" out the window " . I guess you are correct in saying that " you feel such an

urgent need to " enhance " the taste of something you've never actually

tasted? " It is true.

 

I tasted the lemon with no salt and it was so bitter. It was hard to get

through my salad. I did anyway...lol I kept noticing what a difference my

salt and seasonings make. I am looking forward to the time when I can say

how yummy the plain lemon taste is.

 

I guess it is going to be a matter of time. It is going to be difficult

because to me, when I taste foods with no salt, they taste

bland....empty...lacking in flavor. I know I need a lot of work to reverse

this. I will keep working on it.

 

What is sweet? Other than fruits? How much sweet is there in vegetables?

 

Perhaps I am missing something here. Maybe I don't understand this

statement you are making about no focus on sweet.

 

My meals are savory in general. My deserts are sweet. Is this not how it

is supposed to be?

 

I love learning. Bring it on! :-)

 

Gratefully,

 

Jeannie

 

 

 

[Guest guest]

wow Elchanan I am impressed! Is there anything you don't know something

about?!?!

 

Elchanan <Elchanan wrote:

Hi Jeannie,

 

Yes, I understand, I used to be quite the amateur chef, wine & chocolate

connoisseur, etc. I reached the point where I could tell you where many

chocolates came from ... really " knew my stuff " , if you know what I mean.

 

I also used to be someone to whom others came when they wanted someone to

plan a visit for friends from out of town. I knew ALL the places to go ...

varied by personality, interest, etc. And I used to have friends take me

shopping to help them pick out clothing for friends of theirs that I'd never

met.

 

I had heaven knows how many thousands of dollars invested in fine Italian

suits, shoes, and accessories. I really could name many of America's 5-star

restaurants. I knew where to get the great fondue and profiteroles in Paris

and even great fondue in Jerusalem.

 

What I mean is, this conversation goes far beyond condiments. It touches

upon all that we know, our entire lifestyle. And as we really connect with

ourselves, then finally, we can begin to let go of ALL forms of stimulants

.... spices, flashy lights, destructive " music " , newspapers and newscasts,

and so forth.

 

We can begin to learn how to socialize in settings other than restaurants

and bars. We can reexamine the real meaning of interpersonal connection, of

compassion, kindness, and love. We can indeed begin to perceive the entire

world, and ourselves in it, in entirely different ways than we've ever even

imagined before. The opportunities extend all the way to the limits of our

imagination.

 

Best,

Elchanan

 

PS: Regarding your specific question, " What is sweet? " we perceive simple

sugars as sweet. Examples of simple sugars are monosaccharides

(single-molecule sugars) such as glucose and fructose, and disaccharides

(two-molecule sugars) such as sucrose and lactose. Any carbohydrate larger

than two molecules is a starch, from a sensory perspective, and does not

taste sweet to us. E

_____

 

rawfood [rawfood ] On Behalf Of

jeannieh h

Thursday, June 21, 2007 7:05 AM

rawfood

Re: [Raw Food] A matter of taste [Restoring sense of taste and

sense of smell; Salt; Condiments]

 

Elchanan,

 

I guess it is all those years of " conditioning " to believe that one has to

have " flavor added " to foods. I have been a cook for years. I have cooked

for lots of family and friends over the years. Everyone has always loved my

cooking. Spices and seasonings were ALWAYS part of the total picture.

 

Now that I've gone raw. I guess I have to throw all those years of practice

" out the window " . I guess you are correct in saying that " you feel such an

urgent need to " enhance " the taste of something you've never actually

tasted? " It is true.

 

I tasted the lemon with no salt and it was so bitter. It was hard to get

through my salad. I did anyway...lol I kept noticing what a difference my

salt and seasonings make. I am looking forward to the time when I can say

how yummy the plain lemon taste is.

 

I guess it is going to be a matter of time. It is going to be difficult

because to me, when I taste foods with no salt, they taste

bland....empty...lacking in flavor. I know I need a lot of work to reverse

this. I will keep working on it.

 

What is sweet? Other than fruits? How much sweet is there in vegetables?

 

Perhaps I am missing something here. Maybe I don't understand this

statement you are making about no focus on sweet.

 

My meals are savory in general. My deserts are sweet. Is this not how it

is supposed to be?

 

I love learning. Bring it on! :-)

 

Gratefully,

 

Jeannie

 

 

[Guest guest]

oooooooo..........I smell a skeptic.....lol

 

I'm sure several people must wonder the same thing.

 

ROTFLMAO........

 

 

Jeannie

 

your time is the most cherished gift of all, tomorrow is promised to no one.

 

 

 

 

Terry Bakhtiari <pablobully

rawfood

Friday, June 22, 2007 12:14:00 PM

Re: [Raw Food] Letting go of stimulants ... What's possible; The " big

picture " (WAS: A matter of taste [Restoring sense of taste and sense of smell;

Salt; Condiments])

 

 

wow Elchanan I am impressed! Is there anything you don't know something

about?!?!

 

Elchanan <Elchanan wrote:

Hi Jeannie,

 

Yes, I understand, I used to be quite the amateur chef, wine & chocolate

connoisseur, etc. I reached the point where I could tell you where many

chocolates came from ... really " knew my stuff " , if you know what I mean.

 

I also used to be someone to whom others came when they wanted someone to

plan a visit for friends from out of town. I knew ALL the places to go ...

varied by personality, interest, etc. And I used to have friends take me

shopping to help them pick out clothing for friends of theirs that I'd never

met.

 

I had heaven knows how many thousands of dollars invested in fine Italian

suits, shoes, and accessories. I really could name many of America's 5-star

restaurants. I knew where to get the great fondue and profiteroles in Paris

and even great fondue in Jerusalem.

 

What I mean is, this conversation goes far beyond condiments. It touches

upon all that we know, our entire lifestyle. And as we really connect with

ourselves, then finally, we can begin to let go of ALL forms of stimulants

.... spices, flashy lights, destructive " music " , newspapers and newscasts,

and so forth.

 

We can begin to learn how to socialize in settings other than restaurants

and bars. We can reexamine the real meaning of interpersonal connection, of

compassion, kindness, and love. We can indeed begin to perceive the entire

world, and ourselves in it, in entirely different ways than we've ever even

imagined before. The opportunities extend all the way to the limits of our

imagination.

 

Best,

Elchanan

 

PS: Regarding your specific question, " What is sweet? " we perceive simple

sugars as sweet. Examples of simple sugars are monosaccharides

(single-molecule sugars) such as glucose and fructose, and disaccharides

(two-molecule sugars) such as sucrose and lactose. Any carbohydrate larger

than two molecules is a starch, from a sensory perspective, and does not

taste sweet to us. E

_____

 

rawfood [rawfood ] On Behalf Of

jeannieh h

Thursday, June 21, 2007 7:05 AM

rawfood

Re: [Raw Food] A matter of taste [Restoring sense of taste and

sense of smell; Salt; Condiments]

 

Elchanan,

 

I guess it is all those years of " conditioning " to believe that one has to

have " flavor added " to foods. I have been a cook for years. I have cooked

for lots of family and friends over the years. Everyone has always loved my

cooking. Spices and seasonings were ALWAYS part of the total picture.

 

Now that I've gone raw. I guess I have to throw all those years of practice

" out the window " . I guess you are correct in saying that " you feel such an

urgent need to " enhance " the taste of something you've never actually

tasted? " It is true.

 

I tasted the lemon with no salt and it was so bitter. It was hard to get

through my salad. I did anyway...lol I kept noticing what a difference my

salt and seasonings make. I am looking forward to the time when I can say

how yummy the plain lemon taste is.

 

I guess it is going to be a matter of time. It is going to be difficult

because to me, when I taste foods with no salt, they taste

bland....empty...lacking in flavor. I know I need a lot of work to reverse

this. I will keep working on it.

 

What is sweet? Other than fruits? How much sweet is there in vegetables?

 

Perhaps I am missing something here. Maybe I don't understand this

statement you are making about no focus on sweet.

 

My meals are savory in general. My deserts are sweet. Is this not how it

is supposed to be?

 

I love learning. Bring it on! :-)

 

Gratefully,

 

Jeannie