Everything in this world can be rated by quality. This includes fuels: some burn efficiently and are considered high performance fuels while others come up a little short. The same holds true for the fuel for our biological machines. Not all food is created equal and our bodies burn high quality food differently than its lower quality versions.

For instance, there’s been a lot of hype about the glycemic index of foods and the GI diet. Basically, the GI ranks carbohydrate-containing foods and measures their effects on the body’s blood sugar levels. Foods with a high GI (or sugar content) get digested and metabolized faster by the body.

Protein, on the other hand, tends to be a high performance fuel. It takes longer for the body to process it and so it also satisfies our hunger long after consuming it. So comparably, carbohydrates are a low-grade fuel used for immediate energy sources.

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Every holiday season I bake goodies for my loved ones. They used to be just tasty but since I’ve changed my lifestyle, I’ve been searching and trying out healthy recipes (well, heathier recipes).

Now I’ve had some hits over the past few years – check out this testimonial:

“So far I’ve tasted those crunchy, gooey chocolate delights and they are deeeelicious! There were so many unexpected textures that my mouth was in bliss as the sweet and crispy tastes collided lovingly with each other!”

Emmanuel Lopez, Motivatorman.

Wow, eh? Now would anyone be interested in what this “crunchy, gooey chocolate delight” is named? Leave a comment and maybe, just maybe, I’ll share the recipe with you all, too.