De novo lipogenesis is how the body turns extra carbohydrates or sugar into fat. This usually happens when we eat more energy than the body needs right away. The new fat is stored for later use in cells. We call this de novo lipogenesis process because the body is making fat “from scratch,” not just recycling what it already has.
How de novo lipogenesis works
Most of this happens in the liver and fat tissue. Carbohydrates are broken down into small molecules, which the body then uses to build fatty acids. These fatty acids are joined together to form triglycerides, which the body stores. Understanding this process helps explain how our bodies manage energy and how food choices influence digestion.
Why it matters
De novo lipogenesis is normal, but frequent high sugar intake can lead to more fat storage, particularly in the liver. Slower carbohydrate release from properly fermented sourdough may help the body use energy steadily and support the gut microbiome. For people with digestive sensitivities or interest in blood sugar management, understanding this process is useful for nutrition and wellbeing.
How we apply it in teaching
In our retreatsts and diploma course, we show how different fermentation times and hydration influence sugar release and digestion. Techniques used in the Proven™ Bread subscription demonstrate these principles in practice, showing how longer fermentation can support slower sugar absorption and steady energy release and digestion.
