As an example, I salt my salads fairly precisely. After all, the word “salad” itself derives from the Latin word for “salted.”

But there’s also like literally no way that overeating a salad would be unhealthy for me, a person who doesn’t have hypertension (and who sweats a lot of salt so that I need a higher than normal sodium intake). I’m going to salt my salads as I see fit, and use the right amount of acid and maybe a source of umami for flavor, as well. I want my salads to be delicious, because I have basically zero fear that I’ll overeat them to the point of adverse health effects.

For plenty of other foods, I’m basically controlling portions before I plate anyway. If I’m at a restaurant, the portions are tightly controlled and I control what portions I eat by simply controlling what portions I order. If I’m cooking at home, I’m not accidentally meal planning for the week but running out of food on Wednesday. Everything I eat should be delicious, and if there’s a problem with overeating, it’s because I failed to control portions before it was placed in front of me.

To borrow an analogy from Homer’s The Odyssey, I prefer Odysseus’s strategy of tying himself to the mast and hearing the sirens anyway, over the crew plugging their ears and never hearing them in the first place.

Everyone can take their own approaches, but my own strategies for portioning already make it so that making the food less delicious wouldn’t do much for myself.