I am 60+ days into Atkins and on rung 1/rung 2. My CCLL is pretty high, and I have not really found stalling with the occasional light beer or martini.
So yesterday we had friends over for cards, and they brought both good wine and saki. I joined them in a glass of red wine (Shiraz/Montrachet) which normally I would have loved, but to me, it almost tasted like the wine had gone bad, sort of over-fruity and cloying (and this was a dry wine!). Very disappointed with this, I made myself a martini - same thing. The alcohol had an almost punked flavor to it. As it it had been left out too long or in the fridge. Stale, almost slightly sweet, but in a bad way. No one else noticed this - it was just my retrained taste buds. I had a regular beer a few days ago, (versus a light beer) and it was a similar experience. The only alcohol that's the least bit palateable has been light beer and even that is mostly unappealing.
I dumped them all out.
It's a shame to be wasteful, but I can't think that's a bad thing for a dieter. 
Has anyone else noticed this phenomenon?
So yesterday we had friends over for cards, and they brought both good wine and saki. I joined them in a glass of red wine (Shiraz/Montrachet) which normally I would have loved, but to me, it almost tasted like the wine had gone bad, sort of over-fruity and cloying (and this was a dry wine!). Very disappointed with this, I made myself a martini - same thing. The alcohol had an almost punked flavor to it. As it it had been left out too long or in the fridge. Stale, almost slightly sweet, but in a bad way. No one else noticed this - it was just my retrained taste buds. I had a regular beer a few days ago, (versus a light beer) and it was a similar experience. The only alcohol that's the least bit palateable has been light beer and even that is mostly unappealing.
I dumped them all out.

Has anyone else noticed this phenomenon?



















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