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modifying the worlds most popular foods to create less glycemic response preventing disease

Posted by treonsverdery , 03 April 2013 · 1,494 views

modifying foods glycemic response
More than ten of the worlds most popular foods reengineered to have notably less glycemic response thus preventing a third to two thirds of the worlds cardiovascular disease as well as cancer
At the link there is A popular description of peer reviewed published scientific studies describes how persons considered normoglycemic during the 20th century ad actually had glucose levels that were causing a third to two thirds of all cardiovascular deaths as well as a third to two thirds of all cancer deaths. Food should be cheap, plentiful as well as delicious also longevity producing. This describes more than ten of the worlds most popular foods reengineered to have much less glycemic response
Noodles grains contain materials like glycans as well as fiber that reduce the velocity of digestion which causes less glycemic response just concentrating glycans of fiber from grain then using these as two layers with noodle material between them with a normal noodle surface during noodle extrusion creates a laminar structure that gradualizes digestion thus reducing glycemic response with the same actual surface flavor as noodles
Bread most of the surface area of bread that causes digestion velocity if from microbubbles that yeast produce The yeast could actually produce a natural polymer like polylactic acid that coated the microbubbles to gradualize digestion or much simpler just make bread then immerse it with glycans or soluble fiber then make bread with again, most of the orginal microcontours will remain yet be coated with digestion gradualizing natural material that occurs at grain. A fairly impressive technology would be supercritical co2 that brings dissolved edible polymer like polylactic acid to the bread as microstriations. Another technology is simply to swirl a delicious tasting natural digestion gradualizer into the bread such that the microlaminoids are less than a mm to gradualize digestion Amazingly something like DHA oil could do this creating an IQ increasing bread that reduces heart disease as well as cancer
Breakfast cereals as extruded products these have similarities to noodles with the hyperporosity making something like co2 or possibly ch4 solvated things like polylactic acid, glycans of natural fibers all digestion gradualizers possible as material far from the tast contact surface
Milk as well as cheese milk when homogenized has the lipids gather then passed through channels it is possible that having the milk go through a membrane as is accomplished with wine now to migrate the sugars gives a way to concentrate the sugar water whichs is then blended with the oil to create a durable mousse the mousse is then channeled to homogenize the sugars with the lipids surrounding the sugars with lipids causes them to digest more gradually. Another approach is to use an enzyme other than lactase to create a milk with regular or better sweetness with minimal glycemic response produced sugars. Also rather incredibly milk producing mammals could graze on natural plants that produce chemicals more than 100,000 times sweeter than sugar like thaumatin or monellin. Milk color varies with food thus it is possible naturally sweetened foods could create milk where an enzyme or a membrane processe reoptimized sugars to show reduced disease at lab mammals. It is possible that a flavorized kefir based on LKM512 a bacteria that causes dairy products to produce greater longevity would have less glycemic response as well
Any kind of chip edible chips could be printed with a halftone of polylactic acid or another natural gradualizer with the halftone effect lighter near the mouth approach areas to optimize natural flavor. The cip could then be coated with pringlesish goop to give an all taste preferred effect. A laminoid effect would gradualize digestion as many chips are also extruded or planarized from a moosh. Many chips have oil, which could possibly be sonically vibrated to the surface to improve flavor while reducing calories
Sucrose ultramicrobubbles of sugar that are kind of “instantnesteaoid” could have ultramicrostriations of lecithing or possibly an edible version of tween 20 so they had superior sweetness at mouth contact. With sugar there is the possibility og blending actual sugar with a sucralose metformin dimer molecule that basically combines a proven sweetener with a proven glycemic response reductipon chemical that also causes lab mammals to live 20 to 30something pct longer. Thus less sugar could be used while the sugar used had as much metformin as would cause the food to be a nonglycemic response food
Sweetened fizzy drinks creating gelid microblobs with an edible ultra gooper then hypersweetening the fluid between them would cause a sloshable fluid with .1mm or smaller microblobs with as sweet or even sweeter tasting fluid taste while supporting fizziness from the actual fluid volume. Apparently drinking one 20 oz soda causes a 20 pct higher risk of having a heart attack that day so as silly as it sounds something that tastes better than soda that is minimally glycemic response producing could benefit large numbers of people. I think a splenda at a sugar soda Makes it taste better this could produce a similar or more delicious flavor.
Tubers confocal lasers could meet mid-tuber or mid tuber product to modify the material to be more gradually digested. It is also possible co2 processes could migrate polylactic acid to depth at the tuber product it is remotely possible that simultaneous sonication of a tuber could create fractal microvoids hus pulling the polylactic acid or other material to depth. They could see if laserbeaded potato shapes with full surface normality yet gradualization coated channels could have more gradualized digestion as well as fewer calories
Rice Lasers could create a dovetail surface form on the rice surface where most of the channelization occurred away from the flavor surface thus keeping the rice flavor surface normal glycans, fiber or polylactic acid would fill the channels gradualizing the rate of digestion of the rice. Rice is the most glycemic response producing food at a large national database, notably higher than actually just eating pure glucose. Modified rices like instant rices could of course use supercritical co2 to migrate materials to the rice core or possibly new flavor forms could be created where a beneficial lipid was actually migrated to the core which would cause deliciousness on preparation while gradualizing digestion My perception is that most rice grains are gulped with numerous surfaces tasted thus a normal surface retaining process could create the same flavor. Making rice into beads with a laser would bizarrely leave full surface flavor while reducing calories if the core channel were then coated it could gradualize digestion as well
ice cream microsphere ice cream is already available thus millifioring that with hypersweetness between the areas could create an even more delicious lickable material with fewer calories it is possible that licking direction could be an amusing way to effect flavor
w & ws multicore or atomic nucleus product fill could strongly tend to divide certain ways on compression thus causing the areas on the sides of the multicore nucleus to be predictably be flavor surfaces permitting greater flavor intensification at those areas at product making another approach is to create a kind of digital halvah that when apportioned to make w & ws could be sonicated to have predictably delicious planes of division while still being delicious on savored actual full gradual dissolve as well as brief compression then gulp eating

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