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When did you stop liking sugar?

  • c

For those of you who did, of course. My parents never had processed sugars in the house when I was growing up, so of course I became a little obsessed with it in college and ate candy fiendishly for a few years until my early twenties. Now, in my late twenties, I really don't like it much at all. I rarely seek it out.

Has anyone else experienced this almost overnight transformation? Is it an age thing or did I just OD?

If the former, does anyone know what exactly it is that happens to our taste buds when we get older that makes us stop liking sugar?

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  1. I had the same experience..i used to love all "penny" candies like fuzzy peaches, gummie bears, etc..I totally lost my taste for candy around 30..
    i remember as a child I thought candy/chocolate was only for kids as my mother always said moms don't eat chocolate or candy!

    2 Replies
    1. re: burlgurl

      My poison was candy corn and jelly beans. =)
      I seem to have lost my palate for grown up desserts, which worries me a little. I want to know I'm not a complete mutant and don't have some degenerative tongue disease!

      1. re: cimui

        I have always wondered who ate those.

    2. This is basically exactly what happened with me too. I happen to think it's a good thing. Many people are "trained" to have sweet tooth by their mother being an avid baker or all occasions being celebrated with sweets. But we almost never had anything sweet in the house. On Thanksgiving my Mom would bake a pie and for your birthday you got a cake but that was about it. We almost never had pop, it was a rare treat and we never regularly ate dessert, I never missed it.

      In my later teen years when I got a bike I too sought it out frequently since it had been forbidden for so long. After a few years that obsession wore out and ever since then I've reverted back to "take it or leave it" with no troubles. During the holiday season, my office gets numerous shipments from vendors and it is ALWAYS sweets - cookies, pastries, etc and I have no problem passing them by.

      I think it's just because of how you were raised more than anything else; that helps shape your taste buds - I much prefer something savory to sweet and it's clearly based on the foods we ate as a family when I was young. There *are* exceptions to this rule, but they are exceptions.

      4 Replies
      1. re: rockandroller1

        I have to disagree with this. We almost never had anything sweet in the house when I was growing up either and I love sweets (and I haven't seen 30 in a while.) I'm not addicted to sweets, but I definitely enjoy sweet food - and that includes candy on occasion.

        In addition, I love Indian and Mexican food and my mother literally cannot eat dishes from either of these cuisines. She can't stand the smell and taste of most of the spices used in these foods. So we NEVER had this stuff growing up and yet I love it.

        1. re: flourgirl

          Same here. We were never allowed any sweets and so I wasn't really aware of what was out there until I was older. However, I instantly loved the hit of sugar and to this day I have a raging sweet tooth that won't quit. In order to stay slim, I have to completely shun sweets or else I go crazy.

          Kinda interesting about the alcohol/sugar connection, which makes sense. I don't drink at all. It would interesting to find out what would happen if I started drinking.

          1. re: flourgirl

            As I think I mentioned, there are exceptions to the rule, as with any rule, but I've actually sampled a fairly big group of people (informally) and find that more often than not, those with a sweet tooth grew up in a house with regular sweets/baking/bakery. I would say 1 in 15 are the exception like you flourgirl. Certainly they exist, I just think the other situation is more prevalent.

          2. re: rockandroller1

            I grew up very similar to you in respect to sweets, we just didn't have them except on special occasions. In my late teens and early twenties, I was old enough to buy and have all I wanted, and I found out that I really preferred savory to sweet. People think I'm crazy that I don't go ga-ga over their "death by chocolate" cake. I'd rather have a cheeseburger ;-)

          3. I still love sweets, but although I don't consider myself to have amazing powers of self-control when it comes to eating, I am very strong about not indulging is things (that I like) that are pretty much shots of pure sugar--for example real Coke, jelly beans, Twizzlers. I have strongly absorbed the messages of hundreds of magazine and newspaper articles--low glycemic, spikes in blood sugar, Type 2 diabetes, Atkins, unnatural to the traditional human diet, etc.--and it has created an effective mental block.

            I gave up sugar in my tea cold turkey about 20 years ago and never looked back. I never got into the habit of adding sugar to coffee. I'm sure I would hate sugar in both now.

            1. Within the last 2-3 years, I've given up most of my candy-munchings and gone towards salty-greasy snacks. I still love dark chocolate, but I don't tend to indulge in the candy snacking during the work day any more. Part of this may be due to health concerns as diabetes is prevalent on one side of the family, another being that I now find myself more prone to the sugar low dozing at the desk syndrome. Oh, let's face it, diabetes may be prevalent, but I've very little self-control...

              1 Reply
              1. re: smalt

                I used to be a big fan of the salty-greasy snacks as a child, I never really had a "sweet tooth phase," but now that I'm older I dislike sweets even more and I am ALSO losing my taste for salty-greasy snacks. So the potato chips AND the cookies are safe in my house.

              2. As a child I enjoyed all flavours, including sweet. I think that I was around 14 that I started to find sweet flavours less attractive, and by the time I was 23 I was pretty much off candy and desserts completely. This makes me wonder whether it might have had something to do with the change in hormonal balance occasioned by puberty. For me, it was transitional, rather than overnight. I will sometimes have creme brulee, pane cotta, or some such thing when I'm out for dinner. It must be 20 years since I've had a chocolate bar.

                2 Replies
                1. re: hungry_pangolin

                  "It must be 20 years since I've had a chocolate bar."

                  Wow.

                  I don't think it's been 20 minutes since I had a chocolate bar.

                  1. re: flourgirl

                    20 minutes?? I'm eating one now; a perfect accompaniment to chow.

                2. I used to like candy, etc. sweets when I was a kid, then went into the Navy when I was 17, and somewhere between that time and when I got out at 21 I lost my craving/use of sweets/sugar.

                  1. I loved sweets as a kid, and I still love sweets now and then, but since the age of around 30, I am less interested in sweets than I used to be. I now find myself saying things like "wow, that dessert was wonderful, it wasn't overly sweet". I have an obsession with buying candy, especially strange candy, but now it sits on the counter uneaten. I have to share it with friends to justify buying it.

                    I have heard that as you get older, you lose your taste for sweet. So far for me, this has certainly been the case. I've gone from hardcore addict to occasional enthusiast. I find when I eat too much sugar, it makes me feel a bit unwell.

                    I have noticed that since I gave up drinking pop, this tendency has increased. I have now gotten used to drinking unflavoured unsweetened water, and to go back to a lot of sweet drinks is cloying. All good! Just means I am less tempted by junk food. But every once in a while, on a hot day after playing in a tournament all weekend, a Coke really hits the spot. I do this about 3-4 times a year.

                    1. Drinking a lot of alcohol, for some reason, makes one not crave sweets.......

                      17 Replies
                      1. re: rudeboy

                        Why do think that is?

                        I've noticed that a lot in wine drinkers -- that their palate seems skewed towards savory things.

                        1. re: maria lorraine

                          Hmm, interesting. I have noticed an increasing interest in wine tasting that corresponds with the decreasing interest in sweet things.

                          Now, is it the alcohol reducing my interest in sweet? or is it my disinterest in sweet fueling a need to explore other flavours?

                          1. re: moh

                            I was drinking a good amount of wine daily, and didn't much like sweets in general. Now that I have a kid, and don't drink nearly the amount of wine that I used to and I've noticed an increase in my desire for cheesecake,etc. Plus, I've even been eating candy at work. Weird.

                            1. re: rudeboy

                              i heard somewhere that our craving for sweets and craving for alcohol come from the same place. So perhaps it's b/c those that drink alcohol don't crave sweets b/c their cravings are met?

                              1. re: fudisgud

                                Maybe.

                                Several studies have found that the craving of *alcoholics* for alcohol and for sweets come from the same neurological mechanism. Recently a University of North Carolina at Chapel Hill study found that these cravings are genetically based.

                                However, it would be inappropriate to say that those studies explain why many wine drinkers prefer savory foods to sweet.

                                It could be that the fruitiness in wine "scratches any itch" for sweet, and certainly, most wine tastes awful with sweet foods.

                                But it seems that the wine drinker's palate actually recalibrates -- and shifts towards savory foods. Sweet foods lose their overall appeal, and seem intolerably sweet. Perhaps that's because of the tannins in wine.

                            2. re: moh

                              alcohol *is* sugar.

                              my sweet tooth dropped off when i gave up soda.

                              1. re: hotoynoodle

                                Were you drinking diet soda? Apparently some of those fake sweeteners cause you to crave sweetness.

                            3. re: maria lorraine

                              who knows what the direction of causation is, if any, but that's definitely true for me: i started being more serious about wine in my early 20s and stopped liking candy at around the same time.

                              for me, i don't think it's a matter of my body not needing all those superfluous calories, since i'm eating plenty of junk food, still. it's just more of the greasy / salty variety. fries go really well with cava!!

                              1. re: cimui

                                Hmm, that was similar to what I was thinking, I eat very rich foods with lots of butter and fat when I drink wine, and it is hard to get excited about a big dessert after all that rich food. No room for superfluous calories indeed! I also appreciate Maria Lorraine's tannins theory.

                                1. re: moh

                                  you could test that by eating dessert before dinner... ;)

                                  i do imagine theres some sort of general recalibration of taste going on per maria lorraine's theory. the lack of desire for sweets doesn't manifest only after drinking for me.

                                  1. re: cimui

                                    "you could test that by eating dessert before dinner... ;)"

                                    I am somewhat embarrassed to admit I have done this on many an occasion... I still like sweets and desserts, but they turn my crank less than they used to. It is a relative decline in interest. I get more excited about savoury items.

                                    I would note one exception to the sweet disinterest. I am still nuts about fresh fruit! I adore fresh fruit, can't get enough of them. Interestingly, as my sweets desire decreases, I am less interested in fruit desserts, and prefer eating the fruit fresh and unadulterated. Now I still enjoy fruit crisps and pies and such, and will happily eat them, but I get more excited by a naked wild blueberry or a fresh peach or luscious mango. Go figure.

                                    1. re: moh

                                      ... or a perfectly ripe plum, pear, mangosteen... mmm...

                                      I'm with you on the unadulterated fruit! (No longer mining all the strawberries and peaches out of my mother's jam.)

                                      Btw, it's always made perfect sense to me to have dessert before dinner, or as a separate meal altogether. That's when you really appreciate the flavors in full, right?

                                      1. re: cimui

                                        Eeek! I forgot fresh mangosteen! Miss Needle would be so disappointed!

                                        I do feel dessert is much better as a separate meal. I am taking the many-small-meals thing very seriously...

                                        1. re: moh

                                          Absolutely. Dessert is much better eaten long after another meal. I very rarely order dessert at restaurants for that reason. I can never enjoy it as it should be enjoyed after I've just had a full meal. At home, on those nights that I actually have dessert it's usually at least an hour after we eat dinner.

                                2. re: cimui

                                  Doesn't alcohol get metabolised into sugars? Might that have something to do with it?

                                  1. re: hungry_pangolin

                                    seems like a plausible explanation to me! but there was a good period there in college when i was both drinking alcohol and eating candy with abandon, and enjoying both very much.

                              2. re: rudeboy

                                I've definitely passed on dessert ALOT more often when drinking wine with a meal, and in general, I have a sweet tooth...

                              3. I found that my distaste for sugar correlated with an increased love of all things bitter in my late 20's. I can remember eating boatloads of gummy bears, white chocolate, colas, freezies, Nerds, Skittles, jawbreakers, twizzlers, and the like, as a teen- now I cringe at that and thank the heavens that I don't have more cavities than I do. My palate seems to like stronger, salty/bitter flavours now, like pickles, lemon in everything, plain yogurt, dark chocolate, saurkraut, etc. It has to be something to do with aging tastebuds, as everyone who's posted can attest to. However, I do still eat desserts- it's just that I don't want them to taste 'sugary,' just 'mildly sweet.' I think it may be that we all like quality sweet tastes [i.e. home made or higher end baked goods] over processed sugar junk. I mean, I still have Halloween candy lingering in the pantry- those leftovers wouldn't have lasted a week 10 years ago!

                                2 Replies
                                1. re: Smorgasbord

                                  I'm 56 and waiting for my sweet tooth to disappear, sugar is so addictive for me, I have to throw things away in order to not reach out and eat it till it's finished. I've eaten candy sprinkles for cake decorating, one night when I couldn't find anything else in the house.

                                  1. re: Smorgasbord

                                    i love salty/bitter/sour flavors, now, in a way i didn't used to, as well. green mango pickles or pickled lime with basmati and a side of raita? heaven!

                                  2. I had no choice but to change my eating habits b/c I was diagnosed with Type 1 diabetes 11 years ago. So, it wasn't that I stopped liking it but rather I couldn't indulge the way someone w/ a fully-functioning pancreas does. Woe is me. It was a very difficult adjustment back then. I wasn't a big dessert/candy eater but what I didn't realize is that potatoes, rice, bread = sugar. I think the savory carbs were more difficult to reign in than the sweets. Who wants to take a shot of insulin evertime you put a little sweet in your mouth - not moi.

                                    Nowadays, if I taste something loaded w/ sugar (i.e., a slice of kid's bday cake), it almost makes me nauseous. My body knows now that it's not it's friend. That said, every now and again I need something small after a meal. A half a cookie, a miniature pc of chocolate, etc. I found sugar free Twizzlers at Target about a year ago and they were awesome! Sadly, I can't find them anymore. Anyone know what happened w/ the SF Twizzlers?

                                    3 Replies
                                    1. re: lynnlato

                                      i feel a bit nauseous when i eat something supersugary, too. it's too bad that mechanism doesn't kick in when i eat something wonderfully / horribly fatty -- like pork belly!

                                      i just noticed those sugar free twizzlers for the first time, today, at a movie theater, actually. so they still seem to make them.

                                      1. re: lynnlato

                                        I too stopped liking sugar when I was diagnosed with Diabetes or a few weeks later after changing my diet.

                                        Mine is gestational diabetes and I had to immediately drop all sugar and start shooting insulin. It's particularly hard being pregnant and having a sweet tooth to begin with (i even have a baking certificate and graduated from several baking programs-that's how much i like cakes and pastries). I can't even eat sushi rice b/c of the sugar not to mention oh, how i miss the raw fish too, suddenly my menu became very small.

                                        It was a sad parting for me and all products sugar. It was like losing a best friend. 7 weeks later for my baby shower i was at a fancy ritz carlton buffet and i made myself a plate of all the small pastries with an ok from my doctor to eat whatever i wanted for my shower. I took one bite of the flan and almost spit it out. then i went for the chocolate cake and that too tasted nasty. all i could taste was sugar and none of the flavors accompanying the dessert. Blah!

                                        i think for me it's a combination of the forced change in my palate and breaking the addiction. i want juice from time to time but obviously can't give in so i just ride it out. i think i now crave the idea of sugary foods more so than really liking them.

                                        1. re: trolley

                                          Oh, trolley, I feel for ya. I, too, was diagnosed while pregnant. At the time, they weren't certain if it was gestational or Type 1. Unfortunately, after I had my daughter, my BS remained extremely high and they discovered I no longer produced insulin. Ugh. I can remember, hoping that as soon as I had her I could have a Krispy Kreme doughnut. Ha!

                                          That was 11 yrs ago and today my entire family eats a low carb (not carb free) diet. My 6 yr old would rather have a taco than a bowl of ice cream. He didn't even have a slice of his bday cake!

                                          Hang in there. Hopefully, after you have your baby, your love of pastries and baked good will return. Best of luck!

                                      2. I still love candy! Do not ever take away my sugar, bread, pasta and olive oil. Oh, By the way I love, love, love wine. I must be from a different planet, and I'm a lot older than 30.
                                        enjoy,
                                        CocoDan

                                        1. I was a total sugar baby, regular trips to the candy store, couldn't get enough.

                                          now too much sugar makes my skin crawl, I get antsy, too hot and generally feel like crap. I was told a few years back that I was insulin resistant, and diabetes runs in my family, so i don't know if that's the link....the IR didn't come along til mid to late 20's.

                                          then again, my drink of choice these days is also red wine.

                                          nowadays, i'd rather have an appetizer than dessert, and while a bag of chips wouldn't stand a chance in my cupboard, chocolate lives there and in the fridge for months and months. Funny part is, i love baking, i just don't always like to eat it. Very occasionally i'll have a dessert, but I definitly do not favor the ooey gooey chocolatey type desserts my friends seem to go nuts for.

                                          Still, it's not totally gone away, two things that I still dearly love that are the "snowballs in hell" of the candy world for me are reeses peanut butter cups and mike and ike's candy.

                                          1. I don't know if I'm a "stopped liking" as much as a stopped seeking it out. Get me near some M&Ms or a bag of Twizzlers at work and I can still go to town. But I rarely buy anything sweet anymore.

                                            I think watching weight as one gets older and avoiding the obvious pitfalls has something to do with it. For me, it think it was sometime in my late 30s/early 40s I started exploring cheese. I used to love a nice blueberry pie a la mode. I now prefer a nice cheese plate for a dessert, if I'm having dessert at all. And I snack on cheese and good local salumi and/or olives instead of sweets. The only time I'll have something sweet for breakfast is the occasional sfogliatelle. Was never much for sugar in coffee, but when I started buying better coffee, I started enjoying it black. I think coffee may be similar to wine in that regard.

                                            1. I also grew up in a household with few sweets, maybe a small bite on occasion. I don't have much of a sweet tooth and I never really developed a taste for cookies, candy, donuts, or ice cream. I don't seek them out and rarely crave them, although I'll definitely enjoy them if I'm really hungry and encounter some. Cookies especially--I didn't see the point of them until I was about 16, and I've since grown out of that teenage-girl sweets craze. I definitely do enjoy the occasional slice of cake (preferably mild and with fruit) and piece of dark chocolate. But candy, not really. As for pop, I have never liked soda and never will. I don't think I've ever had more than a sip of Coke in my life.

                                              1. Juveniles do in fact have a higher percentage of total taste buds being receptors for sweet. That percentage lowers as we reach adulthood as the 'sweet tooth buds' die off.

                                                I disagree that wine enthusiasm has any generalized impact on desire for sweets - other than I do not care for sweets while drinking dry wine, which taste is I think general though certainly not exclusive

                                                Can anyone explain the increasing number of people urging the 'heavenly pairing' of chocolate with dry red wine?

                                                9 Replies
                                                1. re: FrankJBN

                                                  >>'heavenly pairing' of chocolate with dry red wine?

                                                  I've never understood this, either. No matter how dark the chocolate, the wine always ends up tasting unpleasantly sour to me.

                                                  1. re: FrankJBN

                                                    I am with FrankJBN and Cimui on this. I don't really understand combining chocolate and red wine.

                                                    I love wine, but I prefer a good espresso/coffee with my chocolate.

                                                    1. re: FrankJBN

                                                      The fat, depth of flavor, and varying flavor notes in dark chocolates pair well with wines like syrah, shiraz and merlot for me. I don't need much - a small nibble followed by a sip, but I think the acids, alcohol, tannins, and body can either complement or can be similar to what chocolate has. I know some prefer port with their chocolate - I'm not a port drinker - yet - but can see how the sweetness, higher alcohol and round flavor of port would pair well.

                                                      1. re: FrankJBN

                                                        <<Juveniles do in fact have a higher percentage of total taste buds being receptors for sweet. That percentage lowers as we reach adulthood as the 'sweet tooth buds' die off.>>

                                                        Do you have an info source for this? I'm not sure it's accurate.

                                                        Each taste bud tastes all five (now possible six) basic tastes. There are not tastebuds that only have receptors for bitter, or those that only have receptors for sweet. There is some atrophy of taste buds in later years, and a small amount of atrophy of taste buds from the side walls of the mouth after childhood.

                                                        More important than the number of taste buds, may be the "relays" that communicate taste to the brain. There can be some training of the relays, and also down-regulation of the relays with exposure to irritants, like lots of spicy hot food.

                                                        1. re: maria lorraine

                                                          >> More important than the number of taste buds, may be the "relays" that communicate taste to the brain. There can be some training of the relays, and also down-regulation of the relays with exposure to irritants, like lots of spicy hot food.

                                                          very interesting, ML.

                                                          once those relays acclimate to spicy food, can they ever "unacclimate"?

                                                          do we continue to lose taste buds in our 20s and 30s and 40s on up?

                                                          and can you kill tastebuds permanently, say by drinking scalding hot water?

                                                          1. re: cimui

                                                            I believe the taste relays to the brain can again up-regulate, after being down-regulated by exposure to irritants, of which spicy food is one. Whether the relays return to their "full transmission" after the irritant is removed, I don't know.

                                                            If you're motivated to look it up, there is a lot of new research being done on taste buds, taste receptor cells and taste perception right now. Just make sure the research is current, as the discovery about the relays is quite recent (2006-7), as is the discovery of what may be a new basic taste in addition to the other five -- calcium -- in the last month or so. (Hasn't been confirmed in humans yet.)

                                                            According to older information I've read, the taste receptor cells in tastebuds die off every two weeks or so, and are directed to regenerate by the underlying nerve structure. There is a *small* decline of regeneration of taste receptor cells in persons older than 60. I'm not aware of any decline of taste receptor cell regeneration in persons younger than 60, other than the aforementioned region-specific decline after early childhood.

                                                            The only situations of which I'm aware of taste cells being permanently destroyed by exposure to hot water, acids, smoke or any other substance were in situations in which the underlying nerves that stimulate regeneration were also damaged.

                                                            I'm sorry I can't be of more help in answering your questions. I'm fascinated by this subject, and would be happy to read any current research on taste physiology you can unearth.

                                                        2. re: FrankJBN

                                                          >>>Can anyone explain the increasing number of people urging the 'heavenly pairing' of chocolate with dry red wine?<<<

                                                          I can't recall anyone ever describing the combo as "heavenly."

                                                          If so, it was flavor descriptor inflation.

                                                          So, in the interest of acccuracy, dark imported chocolate and Henrique & Henriques Malmsey Madeira is heavenly. PX Sherry and chocolate is heavenly.

                                                          I don't think the popularity of red wine and chocolate is increasing.

                                                          It's brief popularity (this is my estimation) was explained by the new popularity of gourmet chocolate (cacao solids 65+%), more red wine being drunk -- and most important -- the lack of knowledge about wines that were far better with chocolate: regular port, tawny port, Pedro Ximenez sherry, and perhaps the best of all, Malmsery Maderia.

                                                          Red wine and chocolate seldom works well -- it may be an adequate pairing, but never a stellar one. If it works at all, the pairing must follow the rule that the dessert must be less sweet than the wine, or the wine will taste sour as a result. Which means, the chocolate must be minimally sweet, at least 70% cacao, and the red wine extremely well made and complex, with a variety of flavor and aroma notes that meld with chocolate (i.e. expensive).

                                                          Even so, in my book, if pairing chocolate, one is always better off with a wine that isn't red -- even if it's a lovely Sandeman port with lots of walnut-y flavors for $20.

                                                          1. re: maria lorraine

                                                            A slight disagreement here. A few years ago, Christmas 2006, at a cellar-clearing dinner, a friend of mine made a chocolate terrine with pistachio and creme anglaise (French Laundry cookbook), and we paired it with a 1990 Leo Baring Cabernet Sauvignon (Barossa/Coonawara). It worked perfectly (and, yes, we *did* taste the wine before serving it with the terrine). So, here one has a dry table wine pairing perfectly. Why? For one thing, the chocolate wasn't terribly sweet at all, quite intense, with a nutty and creamy side. Further, the wine had taken on, for short-hand, "port-like" qualities, and the tannins were barely perceptable, thereby escaping the 'grainy' quality one senses with high tannins in combination with chocolate and cream. This worked extremely well, at least as well as a tawny, and, ML, it's a shame that you couldn't have been there for the experience.

                                                            1. re: hungry_pangolin

                                                              Sounds like a pairing that followed the rule. The chocolate wasn't sweet, and the wine was port-like. Wish I could have been there, too. Thanks for the description.

                                                        3. I was just noticing last week how much my sugar intake/ craving has decreased. Now if I crave anything it will be salty/ savory- chips, cheese, mustard. My father throughout his whole life was able to ignore chocolate- he would buy Halloween candy for the trick or treaters, and it would still be in his fridge the next summer. I always envied that, and now it seems the older I get (a mid-30-something-th birthday tomorrow......) the more I turn into him.

                                                          1 Reply
                                                          1. re: marmite

                                                            My problem is if I start eating salty/savory, the sweet tooth starts screaming for equal time...

                                                          2. I'm a HUGE sweet tooth. As a kid, I'd take all of the frosting off of a cake and eat it by itself after the less sweet batter was done. I'd wake up and always want a sweet breakfast--I was known for always ordering french toast for my morning brunch. About a year ago that changed, and I wake up craving salty in the morning. I can't remember the last time I ordered a sweet dessert. I also get sick to my stomach if I'm being gluttinous and try to eat a pint of ice cream or large piece of cake. I find the change in my sweet tooth a little bittersweet. That said, I still crave a little something sweet after every salty meal, and I haven't met a dessert that I still don't try to finish, no matter how full I am at the end of a meal.

                                                            1. Happened to me at age 28 when I was halfway through a can of Coke. Suddenly, the coke was so unbearable sweet I couldn't stand it. So I switched to diet.

                                                              I LOVE chocolate--dark chocolate. I really don't care for sweets unless they're chocolate. No white cake, blondies or fruit flavored hard candy for me--desserts gotta be chocolate. And I too use the phrase "This was delicious, not overly sweet" as Moh said above.

                                                              1. In my late 20's here too. Late teens and early 20's I loved making my coffee really sweet and don't think I ever thought a dessert was too sweet. Now I often drink my coffee black and sometimes catch myself thinking a dessert is too sweet, though it has to be pretty over the top for me to say that. I'm still really big on desserts in general.

                                                                1 Reply
                                                                1. re: Rick

                                                                  +1. I'm in the same boat with the coffee. I do find my tastes to be a little less on the sweet side in the last few years, though. I used to wonder how my papou (grandfather) would be so happy with simply a paximathia (biscotti), and a cafe metrio (Greek coffee with a moderate amount of sugar) for dessert. Now, I very often crave the same thing. It's the great end to a rich meal, IMO.

                                                                2. Every now and then I totally cut out processed sugars , and after about five days the cravings disappear completely. I haven't had any processed sugar since August 22nd at the moment, and I don't miss it at all (anymore). I'm also careful not to replace the processed sugars with say, fruit juice or other "naturally sweet" foods. I've got a fantastic bubble tea place on the ground floor of my apartment building, and for the first few days all I wanted was bubble tea but now I don't even think about it when I walk past.

                                                                  1. I'm no kid (born 12-05-67. You do the math :-) )and I still have a sweet tooth as big as all outdoors

                                                                    1. Sugar> 1) Immediate energy needs then >2) Extra is stored by liver for future energy needs then>3) If there's STILL more sugar available than is needed by the body, it gets converted to triglycerides and stored, first and foremost, as belly fat. I WISH I would lose my taste for sugar.