Hm. Two possible mechanisms: the chemical not letting go, or more likely, the antagonist receptor triggering more strongly than the sensor receptor.
Here's an experiment. If it's just hypersensitivity, you should be able to take a teaspoon of splenda, add it to a 2-quart pitcher of water, add about an eighth-cup of lemon or lime juice.
To me, this tastes like one of those flavored-water drinks, very faintly sweet.
If you're hypersensitive to the chemical it would taste significantly sweet, and at that dilution, might not lose its punch.
If it's locking into the antagonist receptors and not letting go, it would have a momentary sweetness but then nothing. Further sips, even from a stronger solution of the chemical, would have very weak response.
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Date: 2006-11-08 07:49 pm (UTC)Here's an experiment. If it's just hypersensitivity, you should be able to take a teaspoon of splenda, add it to a 2-quart pitcher of water, add about an eighth-cup of lemon or lime juice.
To me, this tastes like one of those flavored-water drinks, very faintly sweet.
If you're hypersensitive to the chemical it would taste significantly sweet, and at that dilution, might not lose its punch.
If it's locking into the antagonist receptors and not letting go, it would have a momentary sweetness but then nothing. Further sips, even from a stronger solution of the chemical, would have very weak response.