What happens if someone with diabetes takes LSD?
Blood sugar level follows perceived time rather than actual time in diabetics
21–30 of 90 posts
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#22Earlier quoted context omitted.
I only read the abstract and it suggests a direction of causation that the experiment does not give. I'll read this in full when I have time but I would be very surprised if the causation is not completely reverse of what is suggested.
What are you suggesting the causation is exactly? That blood sugar levels affect our perception of time?
Take it a step further. Does our blood sugar affect the rate at which clocks advance? Because, according to the (rather digestible) article, that was the controlled variable.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#23Earlier quoted context omitted.
You build up tolerance to hot stuff pretty quickly (and lose it pretty quickly). And most commonly-available salsas (even labeled "hot") top out at not-actually-very-hot. If your boss was only gradually adding more and more of the hot stuff, I absolutely believe that he could have just built up your tolerance such that you didn't notice; regardless of suggestion.
> And most commonly-available salsas (even labeled "hot") tops out at not-actually-very-hot. Yeah, that's what I always thought. Then I moved to New Mexico, and got my tongue, gums and throat handed to me on a plate.
Gordon Ramsay did some food shows in India. In one of them there is a hot pepper eating contest. He tests and bows out. A woman won by eating the most in a given time (maybe a minute), she beat the other contestants but not the record; so to up it, she rubbed the peppers into her eyes to win a bonus prize. WTF!! The audience seemed to “appreciate” it.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#24Suggestion works on taste buds too. In the nineties I had a thing for salsa and ate it most days at the office over things I steamed in the microwave. But I ate the mild salsas and couldn't tolerate the hot stuff. Still can't. So my boss decides to spice it up a bit, and mixes in some hot salsa. I didn't notice. Each day he gradually added more until it was all the hot stuff. I didn't notice. He went out and bought h…
Your story "proves" all the studies with sommeliers where they duped them into rating white wines (with red food coloring) as fancy red wines. All the sommeliers failed the blind tests. In fact all those studies showed was that the taste of wine stemmed primarily from the perception of the bottle rather than the actual taste.
Why should red and white wines taste so distinguishably different anyway? Because one is red colored and one is white? So what? Seems like your contempt here falls prey to the same biases as the sommeliers.
Of course, you're not supposed to be an expert. But still, seems like a hypocritical thing to make fun of someone else for.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#25So people with type 2 diabetes should be advised to get bored more often to lower their glucose levels? :p
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#26Earlier quoted context omitted.
You build up tolerance to hot stuff pretty quickly (and lose it pretty quickly). And most commonly-available salsas (even labeled "hot") top out at not-actually-very-hot. If your boss was only gradually adding more and more of the hot stuff, I absolutely believe that he could have just built up your tolerance such that you didn't notice; regardless of suggestion.
> And most commonly-available salsas (even labeled "hot") tops out at not-actually-very-hot. Yeah, that's what I always thought. Then I moved to New Mexico, and got my tongue, gums and throat handed to me on a plate.
When I say "commonly-available", I mean "big national brands that you can find in a supermarket anywhere in the country". With less common/local brands, yeah, some are actually quite hot.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#27What happens if someone with diabetes takes LSD?
Negative blood sugar levels
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#28Earlier quoted context omitted.
> And most commonly-available salsas (even labeled "hot") tops out at not-actually-very-hot. Yeah, that's what I always thought. Then I moved to New Mexico, and got my tongue, gums and throat handed to me on a plate.
Gordon Ramsay did some food shows in India. In one of them there is a hot pepper eating contest. He tests and bows out. A woman won by eating the most in a given time (maybe a minute), she beat the other contestants but not the record; so to up it, she rubbed the peppers into her eyes to win a bonus prize. WTF!! The audience seemed to “appreciate” it.
Great, so you enjoy people hurting themselves for a financial incentive, charming.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#29The brain seems to have control over more of the body than we thought. Is there potential treatments that could result from this? I wonder if type one also exhibits this trait?
we, not I, you? jeez the quality of discourse on here sux
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#30Earlier quoted context omitted.
You build up tolerance to hot stuff pretty quickly (and lose it pretty quickly). And most commonly-available salsas (even labeled "hot") top out at not-actually-very-hot. If your boss was only gradually adding more and more of the hot stuff, I absolutely believe that he could have just built up your tolerance such that you didn't notice; regardless of suggestion.
But is there a biological mechanism for "building up a tolerance"? Seems possible that building up a tolerance is merely a mental exercise as well. Perhaps in the subconscious part of the brain at least.
Good question, one that I don't know the answer to. But I know an experiment that can help us find out! Spicy-hot is a complex phenomenon, but it is my understanding that a large part of it is that the capsaicinoids react with the heat receptors in your mouth to adjust their baseline temperature; making them react to normal temperatures inside your mouth as if they were physically burning hot. If tolerance is a purely mental exercise, then I would expect that I would not be able to accurately judge temperature of things in my mouth after consuming very spicy food; if I can accurately judge temperature then this would suggest that there is a biological mechanism at play.