"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...
Traditional culinary arts rely heavily on starches - specifically wheat flour and cornstarch - to build viscosity in sauces, glazes, and gravies. From a metabolic standpoint, these traditional thickeners are pure, unmitigated glucose payloads. When you eliminate these high-glycemic ingredients from your kitchen, you cannot simply reduce a liquid and expect a thick, clinging pan sauce. You must replace the structural mechanics of starch with the precision chemistry of hydrocolloids. Here is the biochemistry of achieving optimal viscosity without incurring a glycemic penalty. The Physics of Viscosity To understand the swap, you must understand the mechanical difference in how these powders behave. Traditional starches thicken through a process called gelatinization . When heated in water, the starch granules swell, burst, and release a web of glucose molecules that trap liquid. This requires significant volume (often tablespoons per cup of liquid) and high thermal application. Hydrocollo...