> instead open their palates to the notes that come from natural flavors
Presumably because people are eating things that, underneath the sugar, are pretty much tasteless.
Consider the American Chinese staple of "sweet and sour pork." What does it taste like, without the sweet and sour sauce? Well... it's deep-fried boiled pork. Would you eat plain deep-fried boiled pork? Even as a side-dish?
If we take away the artificial flavors, a large number of (usually cheaper!) dishes simply cease to exist. Palatable food—especially palatable fast food—would get a lot more expensive. What of the people who work all day, end up too tired to cook, and yet don't end up with enough money for healthy food?
(If the answer is "we don't want those people to be in that situation in the first place", then try solving that problem—if you manage it, I have a feeling it would largely solve America's obesity epidemic as a byproduct.)
Presumably because people are eating things that, underneath the sugar, are pretty much tasteless.
Consider the American Chinese staple of "sweet and sour pork." What does it taste like, without the sweet and sour sauce? Well... it's deep-fried boiled pork. Would you eat plain deep-fried boiled pork? Even as a side-dish?
If we take away the artificial flavors, a large number of (usually cheaper!) dishes simply cease to exist. Palatable food—especially palatable fast food—would get a lot more expensive. What of the people who work all day, end up too tired to cook, and yet don't end up with enough money for healthy food?
(If the answer is "we don't want those people to be in that situation in the first place", then try solving that problem—if you manage it, I have a feeling it would largely solve America's obesity epidemic as a byproduct.)