Bio-Authentic Nutrition

A growing field of research is exploring how nutrition can be tailored to individual needs, genetic profiles, and lifestyles. This involves both data from genetics, the microbiome, and metabolic processes, as well as bio-authentic food preparation. Simply consuming nutrients does not guarantee they will be fully absorbed and utilised by our bodies to perform their biochemical functions. The "bioavailability" of nutrients is determined by a combination of factors, including the nutrient itself, the enzymes, and the necessary transporters.

Bioavailability - Luxury for your Gut

Structural Formula of Curcumin - a yellow chemical produced by curcuma roots.

A well-known example that health-conscious readers might recognise is turmeric. We are familiar with the antioxidant properties of turmeric root, but simply rushing to buy turmeric powder capsules may do more for your pharmacist than for your health — unless your goal is to produce expensive urine. The active compound, curcumin, is swiftly filtered out by the liver unless taken with the proper transporters, such as the fat acids in coconut oil. Even then, a chef knows that curcumin must be heated to 80°C to effectively bind with fatty acids and be absorbed. It is therefore the responsibility of your private chef to ensure that the nutrients in your diet are prepared in such a way that their full potential is unlocked and their bioavailability maximised.

Culinary joy and health consciousness: The Guilty

A nutritional-psychology paradox frequently emerges in my work with clients from various social strata, whether on football-field-length yachts or within my own circle of family and friends: the misguided belief that bio-authentic nutrition demands the sacrifice of good taste. Nonsense — an illusion and excuse I myself succumbed to until my culinary journey through Asia, both, "Upper Class" Gastrosophy and Street Food revealed otherwise.

A remarkable shift occurred in both my physical and culinary understanding, affirming a suspicion I long held: taste is a memory, one that requires training and cultivation such as any of our Skillset. The fitter your palate, the more enjoyable and enriching the taste of bioavailability becomes, and as more accurate your body tells you what he needs. Suddenly you do not only feel the primitive need for sugar, your hunger tells you accuratly what your metabolism is in need for. You starve for chicken and lemon and coriander tastes instead of sweets? Congratulations, your body tells you that he is in need of certain proteins, ascorpin acid and alkaloids. This realisation redefined my approach to food, teaching me that not only can authentic, nutrient-dense meals be pleasurable, but they can also deepen the sensory experience when prepared with knowledge and care.

In essence, a well-conditioned taste enhances the appreciation of food’s true nutritional power.

What does that mean?

Let`s try find an answer to this question by asking us another one: Have you ever wondered why evolution endowed us with the sense of taste? Is it merely for learned pleasure and indulgence? Hardly. Taste plays a crucial role in survival, guiding us to consume what is beneficial and warning us of potential dangers. Sweetness signals energy-rich carbohydrates, bitterness often indicates toxins in order avoiding over dosage and full umami highlights rich-balanced foods. Our taste buds evolved to act as gatekeepers for nutrition, ensuring that we seek out what our bodies need to thrive.

However, modern food systems have hijacked this evolutionary trait, conditioning us towards processed sugars and fats, which provide little in terms of true nutritional value. The key to restoring balance lies in retraining our palates. By re-engaging with authentic, nutrient-dense foods, we can align our sense of taste with its original purpose: not just indulgence, but optimal bioavailability and health.

References and further reading:

1. ROLE OF TASTE IN EVOLUTIONARY BIOLOGY

Smith, B. C. (2012). Sensing the Past: The Role of Taste in Human Evolution. Evolutionary Anthropology, 21(4), 121-130.

This source discusses how taste evolved to guide humans towards nutrient-dense foods while helping avoid toxins.

Paul A.S.. (2004). An Evolutionary Perspective on Food Review and Human Taste

Taste is a sensory modality involving the oral perception of food-derived chemicals that stimulate receptor cells within taste buds. Taste principally serves two functions: it enables the evaluation of foods for toxicity and nutrients while helping us decide what to ingest and it prepares the body to metabolize foods once they have been ingested.

2. BIOAVAILABILITY AND NUTRITIONAL SCIENCE

McClements, D. J., Decker, E. A., & Gumus, C. E. (2017). Factors Affecting Nutrient Bioavailability in Foods: A Review.Comprehensive Reviews in Food Science and Food Safety, 16(1), 83-101.

This paper provides insights into how nutrients are absorbed and the role of preparation in enhancing bioavailability.

3. NUTRITIONAL PSYCHOLOGY AND FOOD PREFERENCES

Birch, L. L. (1999). Development of Food Preferences. Annual Review of Nutrition, 19, 41-62.

This article explains how food preferences are shaped over time and the role of learned behaviour in dietary habits.

4. FUNCTIONAL FOODS AND THEIR IMPACT ON HEALTH

Shahidi, F., & Ambigaipalan, P. (2015). Phenolics and Polyphenolics in Foods, Beverages, and Spices: Antioxidant Activity and Health Effects – A Review. Journal of Functional Foods, 18(1), 820-897.

A comprehensive review of functional foods like turmeric and their biochemical impacts.

5. CULINARY TECHNIQUES AND NUTRIENT PRESERVATION

Barrett, D. M., & Lloyd, B. (2012). Advanced Cooking Methods for Maximizing Nutritional Benefits. Trends in Food Science & Technology, 24(3), 112-118.

This publication covers how specific cooking techniques can improve the bioavailability of nutrients, such as the need to heat turmeric to enhance curcumin absorption.