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Dr. Richard Johnson is professor of medicine at the University of Colorado, where he runs the kidney division and is in charge of transplantation and research in blood pressure. He has also written the best book on the market on the dangers of fructose called “The Sugar Fix.”
Dr. Johnson explains just how closely tied uric acid levels are to fructose consumption:
“If you give animals fructose, they develop diabetes, hypertension, obesity, and fatty liver. And in most of these conditions, if we lower uric acid, we can prevent many of these conditions, [although] not completely.
So lowering uric acid seems to benefit some of the mechanisms by which fructose causes disease.
So a very important point is that if you take two animals and you feed one fructose and feed the other one the exact same number of calories but give it as dextrose or glucose, its only the fructose-fed animal that will develop obesity, insulin resistance, fatty liver, and high triglycerides, signs of inflammation, vascular disease, and high blood pressure.”
1/2 Large Vidalia Onion Diced
5 Red String Mexican Chili Peppers chopped fine
Saute onion and peppers on Medium heat in
1 & 1/2 Tbls Olive Oil until soft but do not brown, Add
3/4 or 1 cup water Plus
6-oz can of pure Tomato paste <tomatos only nothing added> Plus
2 Tbls Apple Cider Vinegar
Reduce Heat to Very Low Simmer – stir often.
Optional. Just prior to basting the meat, add to the sauce 1/4 Tsp Sea Salt and 1/2 Tsp corn starch as thickening agent and stir (add this only if you don’t mind a little salt and sugar, but I think it’s sweet enough as is).
Baste the grilled meat just prior to the last 10 minutes on the grill