"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...
The most common failure in a clean ketogenic kitchen is attempting to make ice cream. If you simply replace the sugar in a traditional recipe with a standard keto sweetener, you will pull a solid, impenetrable brick out of your freezer 24 hours later. The problem is not your ice cream maker. The problem is a misunderstanding of physical chemistry. Traditional ice cream relies on sugar for more than just sweetness; it relies on it for structural engineering. By understanding the mechanics of Freezing Point Depression , you can swap the correct molecules to create a frozen dessert that remains smooth and scoopable without triggering an insulin response. The Physics of the Freeze Pure water freezes at 0°C, locking into a rigid, solid ice crystal lattice. However, when you dissolve a solute (like sugar) into that water, the sugar molecules physically get in the way of the water molecules. They disrupt the formation of the ice lattice. This means the temperature must drop significantly lowe...