How To Eat With Purpose And Ease In The Kitchen

There is a natural order to our food that enables us to stay nourished during the times we are most hungry. And as we gain more knowledge in the art of cooking, we can more fully nourish and sustain ourselves.

If you’ve ever had the unfortunate experience of “being too hungry to eat,” you know the pain of being unable to satiate. And yet, there is a secret ingredient in every bite which has the power to keep us satisfied, or at the very least, less hungry.

For the sake of this article, let’s call it “calorie reduction.”

The secret ingredient in every bite? A little something that I call “sugar reduction.” Here’s how I do it, at least in theory.

I like to make a big, healthy (but relatively simple) feast, and then make my own batch of sugar reduction. When my belly is full, I have just one serving of sugar reduction to sate all of my hunger. Then I fill it with as much as I need, save the rest for later. This trick works extremely well, and it’s just simple enough to keep me on track with my portion control throughout the day and beyond. This, in my opinion, is the key to a long, healthy and fulfilling life.

So how does the magic of sugar reduction work? I believe I have the answer after spending time in my local supermarket to investigate the “why,” “how” and “who” behind sugar reduction.

Let’s start with the why. And here’s an excerpt from the “How” section of the National Library of Medicine:       The molecular basis of the action of glucose or galactose on cellular energy metabolism has been found by researchers at Cornell University. Glycogen is the storage form of glucose in all cells. When glucose is metabolized, glycogen is converted into a complex poly-d-galactosamine, composed of glyceraldehyde, which is more effective than the glucose in anaerobic glycolysis (burning glucose), and maltose, which has about 30 times the sugar, about twice as long-lived, and can be used by any cell, except bacteria, to make pyruvate. The glycolytic pathway is also used by some bacteria to produce carbon dioxide, and it has been found that the presence of other components in the glycolytic pathway are important to the development and life span of most of the lower organisms.       A new method was discovered by scientists at Cornell. It involves exposing bacteria to glycin, then adding glycin or galactose to the culture medium. The bacteria cannot grow, but cells begin to transform into a type of plant cell which is capable of producing glucose. The process is called glycomic transformation , and is one of the most important metabolic pathways in the higher plants. Because of this, glycin or galactose was first called “gal-gal” by chemists.       “Gal-gal” was developed at Cornell’s Bacterial Biotechnology Laboratory (BBL). BBL scientists have discovered that the sugar galactose and its hydrolysis product, lactate, is a central metabolic pathway in the lower plants. This discovery opens the door for a new way to provide energy for plants in the production of food and fiber.       These scientists discovered that glycin, galactose and their precursors play a major role in the development of higher plants. In these organisms, galactose is the “building block” or “seed” component that makes the final product of glycolysis, a plant cell.

I find that a fascinating read, but I will warn you that it’s a bit long; but that’s a common problem with any scientific source cited, at least for me. I’ll quote the section in its entirety below, including the full explanation, but you’ll have to do your part by clicking the link and reading it yourself. But if you’re one of those people who simply cannot read scientific books for a living, you may want to skip that part and see why sugar reduction works the way it does. It will definitely be better than being stuck staring at the clock after lunch (that I sometimes make with very little sugar reduction).       So far we’ve seen a few different versions of sugar reduction; and the details differ.