A lot of people can taste things like saccharine I think? But I can taste any fake sugar, even when there is a mix of real and fake sugar in the same thing.
Aspartame/acesulfane is definitely the worst of them all, but sucralose, stevia… all of them taste like medicine kind of.
I can also taste the difference between cane and beetroot based granulated sugar. Beetroot sugar is sharper.
So much this. I live in a country with a sugar tax, so almost every soft drink on the market has part of its sugar replaced with some kind of sweetener. I didn’t drink a lot of soft drinks before, but now I can’t drink them at all.
This is so interesting, since I simply can not tell a difference between the aspartame/acesulfane and actual sugar in fizzy drinks. I guess I have it easy because of that, but I have a somewhat keen sense of taste otherwise, I cook a lot and can detect what the taste is missing or has too much of pretty consistently, and know the “opposite” tastes/ingredients to apply. And wines and such, it’s sort of a synesthesia thing too, since I kind of feel them as something close to colors. But sweet things I have trouble with. I thought, not sure why, this was a human thing, but it’s interesting to hear someone can detect the sweet things granularly! Cool!
The god-awful taste of sugar substitutes.
A lot of people can taste things like saccharine I think? But I can taste any fake sugar, even when there is a mix of real and fake sugar in the same thing.
Aspartame/acesulfane is definitely the worst of them all, but sucralose, stevia… all of them taste like medicine kind of.
I can also taste the difference between cane and beetroot based granulated sugar. Beetroot sugar is sharper.
So much this. I live in a country with a sugar tax, so almost every soft drink on the market has part of its sugar replaced with some kind of sweetener. I didn’t drink a lot of soft drinks before, but now I can’t drink them at all.
I thought I was the only one that could not stand aspartame like how is it in so many things and no one says anything haha
This is so interesting, since I simply can not tell a difference between the aspartame/acesulfane and actual sugar in fizzy drinks. I guess I have it easy because of that, but I have a somewhat keen sense of taste otherwise, I cook a lot and can detect what the taste is missing or has too much of pretty consistently, and know the “opposite” tastes/ingredients to apply. And wines and such, it’s sort of a synesthesia thing too, since I kind of feel them as something close to colors. But sweet things I have trouble with. I thought, not sure why, this was a human thing, but it’s interesting to hear someone can detect the sweet things granularly! Cool!