Ok, well the word damage is a strong word. What I mean by damage here is not something that is measurable biologically on a test but the set point of your ability to appreciate sweetness.
You see, your palate is like a thermostat and each time you eat overly sweetened foods, the thermostat to appreciate sweetness get set higher and higher, such that the pleasure of sweetness is moving further and further away from being able to enjoy the natural sweetness of things like berries.
The same thing goes for salt and despite what a new wave of health guru’s are saying, higher than suggested levels of salt are not good for some people’s blood pressure and it is related to a gene called AGE. I test for these in my online consultations, so if you are interested in this test, do let me know, contact me on one of my social media channels. Some people depending on their gene can increase their sodium possibly with some benefits.
You mission should you accept it for optimal health is to gain as much pleasure from natural foods as possible. Load your diet up with stevia, monkfruit, allulose, erythitol, all biologically safe sweeteners and you correspondingly decrease your ability to receive pleasure from Mother Nature’s bounty of healthy low sugar fruits like berries. Deserts / cakes etc, even with the above sweeteners should only be done on rare occasions when you want a treat. While they might not be as bad as flour, sugar laden sweets, in the long run, they ruin your ability to achieve balance with natural foods. Your goal to repeat is to gain as much pleasure from natural foods as possible.
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