Why Cake Tastes Great
I love cake and eating it too! Especially, rich, moist, fudgy chocolate cake with chocolate buttercream frosting….Mmmm! When my doctor and nutritionist discovered that my health was dependent upon being gluten free, I lost nearly 10 pounds in the first month because I just didn’t know what to eat and how to change my dietary lifestyle overnight. Looking back, it really didn’t need to be that difficult, but gluten free eating was not as easy nor widely recognized by grocery stores and restaurants as it is today. Cake was the first thing I craved in my new gluten free lifestyle. So, I went to the store and bought one of only two choices for a gluten free chocolate cake mix. My sweet tooth watered with the cracking of eggs and adding of oil, I dipped my finger into the batter for a little taste test. My hope of making gluten free eating easy and delicious fell flat as I gagged back the sample. My brother, watching the whole charade, mocked me and dubbed me the drama queen of gluten free. I challenged him to a taste and his gagging was much more profound than mine! From that moment on he was convinced that all gluten free food was disgusting and inedible. I somehow managed to spare some optimism and decided to try the cake after it had baked. To my utter disappointment, the gritty texture and essence of dirt with a few ground leaves did not bode well. Why did this cake taste so terrible when the cakes full of gluten tasted so much better? Surely gluten didn’t hold that much influence over taste...or did it?
Pillsbury must have read my mind and millions of other gluten free cake loving individuals because they formulated gluten free cake mixes that would have anybody fooled that it’s actually gluten free. What was the difference between Pillsbury and the other “nameless” brand?
Pillsbury understood synergy...their competitor did not!
Synergy occurs when the combination of ingredients are greater than the sum of their individual effect or value. So, while the “nameless” brand had good, natural, gluten free ingredients, together they did not combine well to create a synergistic taste. On the contrary, even though Pillsbury shares a majority of the same ingredients, they changed just enough ingredients and their amounts to give you a taste of synergy. Synergy makes all the difference!
The same holds true in our nutritional approach. I’m not just talking about making something taste good. I’m talking about the nutritional value and effect in our bodies. Ever wonder why some people can eat healthy food and still not reach their health goals? Don’t get me wrong. Eating healthy is always ideal and it creates an essential foundation. However, without synergy, nutrition only builds from the bottom up never reaching our genetic expression. Nutrigenomics is a top down approach to nutrition. Nutrigenomics majors in synergy, is dependent on synergy and is always looking for new synergistic combinations.
One nutrigenomic product we distribute contains 5 phytochemical compounds (natural herbs and spices) that are specially formulated together to activate a protein in our body known as NRF2. When this protein is activated, it produces 3 antioxidant enzymes: superoxide dismutase, catalase and glutathione.
This is nutrigenomics at its finest. Through targeted nutrition we can activate a protein normally regulated by our genes. This protein, however, wanes with age and needs constant reactivating by the time we hit our 20s. Most people start to feel the effects by their mid 30s and try to be more conscientious about their diet. But, simply eating healthy doesn’t always have the results sought after and here’s why…
Healthy eating and dieting without synergistic combinations leads to a frustrating bottom up approach. Let’s say you want to increase the same 3 antioxidant enzymes in your body, so you find foods rich in these 3 enzymes and create your own menu.
The problem is that the amount of enzymes present in these foods don’t even measure up to the synergistic effects of direct activation. You would literally need to eat pounds upon pounds of these foods to come close to the enzymatic equivalent of activation. You would essentially become full well before reaching an antioxidant benefit. Would I advise you to eat health food anyway? Absolutely! Activation is always better built upon a healthy and balanced diet.
In closing I have one more question? Have you ever accidentally switched your salt for sugar or your sugar for salt in a recipe? You wouldn’t forever claim that salt and sugar are bad ingredients because you used then improperly. Next time, you would be sure to use them appropriately and in the correct amount. The same is true for intentional nutrition through nutrigenomics. We help people understand the combinations that have become a major human health discovery!
If you have not yet tried a NRF2 activating product, consider starting this month. Some can “feel” the effects of synergy while others simply find satisfaction in knowing their health is improving at the cellular level with the power of natural ingredients. Since the discovery of NRF2 activation which burst in 2005, universities, such as Ohio State, Louisiana State, Washington State, Texas Tech, and the University of Colorado have all launched extensive NRF2 activation studies and the University of Arizona now has an entire program dedicated to the study of nutrigenomics. Not wanting to miss the boat, pharmaceutical companies are also pursuing NRF2 activation, but through drugs that are likely to have side effects as we already discussed last week.
Next week we will take a look at how essential these enzymes are to your health and how the lack of these enzymes contribute to health and aging problems after 20 years of age.
Curious about how to start your Nutrigenomic Life now? Start with NRF2 activation this month and get ahead of the cold and flu season!
Click here to connect with us and request your activated essentials.
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