The introduction of artificial sweetener saccharin in 1879 initiated the search for a new dietary paradigm of taste substitution. Currently， naturally derived sweeteners with very low or no calorie are becoming common ingredients in the daily diets of diabetics， and even becoming a new trend in health-promoting dietary patterns for the whole population. However， simple "zero"-sugar substitution not only fails to limit calorie intake， but even does the opposite by causing new health problems. Moreover， in addition to sweet taste， salty and fatty taste are also closely related to health. It is therefore absolutely not enough to replace only the sweet taste in diet. Only by comprehensively replacing the main sugar， fat and sodium that present taste in all foods， and developing a new healthy dietary model that preserves the satisfaction of eating while reducing the health hazards of food， can the public eat more healthily without deliberately changing their dietary habits and preferences. In this paper， focusing on the evolutionary and behavioral aspects of eating， the physiology of taste， and the physiology and pathology of taste substitution， the aim to explore the feasibility， problems and challenges of shifting from the "three reduction" dietary model to the "three substitution" healthy diet (sugar， salt and oil substitutes)， and discuss the healthy kitchen model based on the "three substitution" practice.