03/12/2026
Humans are born with a sweet tooth.
There’s actually a fascinating biological reason for that.
Mother’s milk is naturally sweet because it contains lactose, a milk sugar made from two simple sugars: glucose and galactose. Lactose provides quick energy for the rapidly developing infant brain.
Sweet taste also activates parts of the brain associated with reward and pleasure. When sweetness touches the tongue, the brain releases signaling chemicals like dopamine that reinforce eating foods that provide energy.
This system helped humans survive for thousands of years.
Historically, sweetness came from foods like fruit or honey, where sugars were balanced with fiber, water, and nutrients.
Modern desserts are different. Highly refined sucrose delivers sweetness in concentrated doses the human body has not evolved to handle.
Our brains enjoy sweetness. That part is natural.
The challenge today is learning how to enjoy sweet foods made with better ingredients and more balanced sweetness, rather than relying on refined sugar.
That idea is at the heart of something new I’m working on called Cookie Magic. I am excited to share it soon.
Because a sweet tooth isn’t the problem.
How we bake for it might be.
Real Food. Updated.
