"Hello There" My name is Chris. I'm 53 as I write this in October of 2025, and I'm a gamer, a golfer, and a guy who's been (and continues to be) on a serious health journey. After losing and then gaining over 190 pounds and facing significant cardiac events, I thought I was doing everything right by following a 'keto' diet. I was wrong. I discovered I was eating 'dirty keto'—my 'health foods' were full of inflammatory oils, hidden starches, and artificial sweeteners that were working against me. 'The Path is Too Deep' is my personal blog about ditching the marketing and discovering the power of a Clean, Anti-Inflammatory, Whole-Food Ketogenic Lifestyle. I'll be sharing what I've learned about reading labels, my ongoing journey with weight loss, my strategies for managing mental health (ADHD/dysthymia), and my thoughts on gaming, golf, and technology. It's my personal rulebook for taking back control. "Not all those...
When dealing with tough, highly exercised cuts of meat like flank or skirt steak, the standard culinary approach is to submerge the protein in an acidic liquid. We have been taught that soaking tough meat in vinegar, wine, or citrus will break down the tissue. Biochemically, this is a flawed premise. Relying on acid to tenderize thick muscle fibers usually results in a piece of meat that is gray, mushy on the outside, and structurally tough on the inside. To truly alter the physical texture of a complex protein, you must stop relying on acid and start utilizing biological scissors. Here is the biochemistry of enzymatic tenderization . The Acid Illusion (Denaturation) Proteins in meat are composed of long chains of amino acids tightly coiled together. When you introduce a strong acid (like lemon juice or vinegar), you drop the pH of the environment. This sudden shift in pH causes the proteins to destabilize and uncoil - a process called denaturation . While this uncoiling does allow the...