Persistent Caloric Density Program

Persistent Caloric Density refers to a food's sensory and its physical properties that cause it to feel more fulfilling.  PCD Foods are more substantial or heavy in the mouth or stomach relative to its caloric content. Foods that are high PCD give strong satiety signals, making consumers more aware of just what they are taking in.  Slow breakdown in the mouth  Dense Texture Low air incorporation High water content Requires a decent amount of chewing High fiber, protein or fat content Minimal "melt-in-your-mouth" sensation Increased satiety Slower consumption rate Reduced tendency to overconsume Since Americans are used to a pyramid shape for their food expectations, I put together something to help solidify what a PCD diet would look like. Please keep in mind I can't draw to save my life, so I'll do my best to establish good descriptions.  The Foundation: Bulky, slow-digesting, low in calorie per gram. While whole grains are most valuable, they cannot form the en...

What is your gut microbiome and what does it does?  Our gut microbiome is a very complex ecosystem that's made up of trillions of bacteria, fungi, viruses, and other microorganisms. Sometimes Dysbiosis happens, which is when your gut microbiome becomes imbalanced due to your dietary choices, antibiotic exposure, stress or environmental issues. * Digestive Health: Bifidio bacterium help break down carbohydrates, produce shot-chain acids, prevent diarrhea and constipation. It's important to help maintain the intestinal barrier to keep harmful substances out the blood stream. * Immune Support System: With up to 70% of your immune system actually in your gut, it's imperative that we take notice of the need for balance and restoration. In addition, Bifidio bacterium help regular T-cells and compete with pathogenic bacteria and produce substances that inhibit pathogens. * Inflammation Controls: Individuals with IBS, IBD, Obesity, and type 2 Diabetes have terribly low levels of Bi...

I don't have the time or energy to go over every country in Europe but let me show you a few different countries, specifically France and Italy in comparison to ours. American food tends to be cheap, ubiquitous and highly processed.  How is it that our French cousins can consume a fair amount of caffeine, alcohol, fat, protein, dessert and smoke while still be healthier people? How is it that the Italians who consume a decent amount of vino, fat and carbohydrates have better health than us?  I did find that our English cousins who have a similar lifestyle and diet, do in fact have very similar health problems as we Americans so not all Europeans are the same. In fact, they have started heavily importing American Fast-Food restaurants.  I believe that there are multiple reasons why we are struggling but I think I'm on the right track to help our brothers and sisters everywhere hack their health and start to feel better.  We sadly can't just look at the diet only; Euro...

So, what happens when we eat UPF (Ultra-Processed Foods) that are listed as VCD (Vanishing Caloric Density) while we are using devices have BLE (Blue Light Exposure)? We need to discuss what blue light technology/exposure actually is.  Blue light is a short-wavelength light that is emitted by screens such as your phone, tablets, computers, TVs, LED lights and even gambling machines.  So, to reestablish this, we've got VCD foods that hijack your satiety, underestimate your caloric intake, and give you a dopamine spike without any nutrients. We've got you chewing less, eating faster and being highly distracted while consuming calories. Now we are adding in this technology that was created by two groups of bad guys, no seriously, go down the rabbit hole of what two groups created blue light and for what nefarious purpose.  Exposure to blue light at night suppresses melatonin production, which delays the onset of sleep. If your circadian rhythm goes into misalignment then tha...

Well, I'll be honest and say that the information on how these two are connected would require a decent bit of science nerdom, but I'll try to keep it as short and targeted as possible with what I've discovered. Please allow me to throw some scientific stuff at you so that you can understand how connected the action of mastication is to how satiety works. Signals are sent early on in the chewing process through your teeth, tongue and something called the temporomandibular joint. The receptors in your brain determine how long you've been eating and how much food you've chewed. So, the more you chew, the stronger the signals get to your brain the faster you feel satiety.  The more you chew and actually taste your food, the more signals go forth saying to your brain that food is frequently coming. Hormones in your GI tract are released, and those hormones tell your hypothalamus just how full you really are. You can look into some of these hormones such as leptin, insul...

Have you ever wondered why some foods just don't fill you up, no matter how much you eat of them? I'd like to introduce to everyone an industry term so that they can begin to consider the products the food industry produces. The term I'd like to add to your vocabulary is " Vanishing Caloric Density ". The definition of this term is a food that requires very little maceration and then it almost completely dissolves into mush in your mouth. It's food that does a vanishing act almost. You know these foods because you've likely had them since childhood and now into adulthood, they're a staple. I bet you ever remember the commercials from your childhood that sold you on how good these foods are. The foods that qualify as Vanishing Caloric Density are highly processed, low on water, low in fiber, melt-in-your-mouth, high in refined carbohydrates, seed oils, bleached sugar, bleached salt, and are often engineered to override satiety. You'll notice liquids...