Lowering My Sugar Intake, So I Can Appreciate Baccy Better

When I drink coffee, it's with half-n-half and 4 packets of Splenda (I believe that's equivalent to 8 or 12 packets of regular sugar in sweetness). When it's not coffee, I usually drink those juice blends by Dole and Tropicana (chock full of sugars) and such.
So then when I light up my pipe with a blend that's supposed to be "sweet" or have certain flavors, I get annoyed and frustrated because I can't discern it. But when I think about it, how could I? My tastebuds are used to the "bright sunlight" of ultra sweetness of foods and drinks and I'm stepping into the "dark" with the very subtle flavors of tobacco! My eyes/tastebuds must adjust!
And so, beginning today I am going to start transitioning myself to using and intaking less sugars so that I might be more keen to it. I've begun by having a cup of Earl Grey tea just now, with only 3 packets of sugar...And by god it tastes like kitchen sink swill, but I WILL persevere!

Some good info in here folks, thanks.

Okay, I couldn't start right off with straight, black coffee...So instead I decided to take it in steps, instead of a big leap.
First day was the coffee, no creamer and not as much sugar. Not bad, I can swing that.

Next day, no creamer, only a single spoon of sugar.

Finally, right now, I'm drinking the coffee au natural and what's usually the wincingly bitter taste I can't stand, I'm starting to comprehend is actually the character of the coffee and worth investigating further.
Reminds me of when I used to have my steak well done and with LOTS of A1 sauce on it. It was good, I liked it. But as I got older and had the opportunities to visit some fine steak houses (on expense account, man I miss those days!), to which having a steak that way in their establishment is tantamount to sacrilege, I tried the steak cooked to medium or medium-rare and no A1!...WOW!! It was like getting punched in the mouth with pure savory flavor!
Unfortunately I'm not working in a very scientific environment with this theory of lessening sugar intake for baccy flavor, as I continue to smoke the varying kinds of baccy I have in the varying types of pipes (to which they're all basically new and require break-in), and as my lighting skills get better and my tongue adjusting accordingly.
Still, the lesser intake of sugar has other good implications (obviously), so I think I'll still continue this trend of training my taste buds.