Any chef’s here? Needing help re: choco bake-bar

Chavie since you brought that up, I’d like to comment extensively on the “palate” issue, but first, can you please list the foodie sites? Hopefully not complex to sign onto? Long ago there used to be Mimi’s forum which i miss to the Nth degree as it was simple and helpful. Nowadays there’s blogs ad nauseum, most offering “royal admission” for a price. The price is signing-in via Globalist-Google. And i never use WhatsApp either, same reason.

To answer yours, it’s for a no-bake pomegranate pie consisting of pomegranate juice, coconut milk & what’s stated as 16oz. dark chocolate. The juice & milk are boiled in a pot, then poured into a heat-proof bowl which contains the chopped-chocolate. Then whisked. Then poured into a chocolate pie-crust (though i was planning on using a non-choc pie crust).

Now my comment on yours:

I’m convinced (and don’t put down hunches, because many truths were discovered thru same) that the reason bitter stuff, including some Pom juices, taste more bitter & harsh to some people is NOT JUST cuz they’re supertasters (per Dr.Bartoshuk’s research) but also because their blood-sugar is lower.

See, it’s known that diabetics have sweeter saliva. So that probably buffers both their palates AND bodies from bitter & harsh stuff. (Harsh as in salty, spicy, acidic, sharp, rough, dry). But it might also render them similar to those who are born without nerves which feel pain, and thus lacking a “warning system”.

…After all:
Why should they favor sweet ‘n sour poultry? They already have the built-in sweet saliva!
Why should they favor sweet ‘n salty chips? They already have the built-in sweet!
Why should they NOT prefer Bittersweet (vs. Semisweet) chocolate? They already have the built-in sweet!
Why should they NOT prefer hot spices & cinnamon? They already have Sweet saliva to offset same!

…Furthemore, i’ve noted that diabetics whom i’ve been acquainted with, taste things differently than i do. They may say something is sweet, when to me it doesn’t taste sweet at all. Not just that, but interestingly, they need to add much more xylitol than i need to, just to make something taste “sweet” to them. Perhaps that’s cuz their built-in sweet-saliva “OutShouts” the sweet-xylitol?
(my only Q on that is why they need much sweetner at all, let alone loads?
So this is the fly-in-ointment of my theory, and confuses me.)

…Furthermore, i wonder if somehow, high blood-sugar develops Davka because some people are in the category of non-tasters (or even medium-tasters) as per Dr.Bartoshuk’s research which found that non-tasters have a lesser number of tastebuds.

And so, Chavie, if you know anyone in the field of medical research who ALSO is not quick to knock theories, perhaps s/he’d be interested in pursuing ALL the above questions with an open mind.

Because hardly anyone analyzes these things, rather they tend to gloss & skim over them superficially. They love to say “al taam v’reach ein l’hisvakeach”. True, but that doesn’t offer explanations.

See, it’s about time food labels offer PH & hotness & dryness labelling, rather than just sodium, carbs etc. So if someone would conduct such research, it might be a chessed to the supertasters and sensitives among us, by encouraging companies to provide such labelling, by factually pointing out the real differences in how varying anatomies experience food. Then again, by now this is moot, since we’ve probably reached the end of this world as we know it.

Chavie thanks – it’s the recipe on bakerita.com (doubled)
entitled as no-bake chocolate-pomegranate tart gluten-free paleo vegan
(i’m not sure if URLs are postable on YW.

Anyway, I decided to add two TB sugar to sweeten it.
Good Y”T, bye now.