Susan Jane White Eats shoots & leaves
Rice malt syrup — ever heard of it? You will. Hottie Sarah Wilson of fame levitates on the stuff. Think of a malted milkshake that hits the spot, without the clawing sweetness. That’s rice malt syrup.
Calm down, it ain’t no superfood (BTW, I’ve bagsed that for my epitaph). It’s just a more natural sugar that escapes the modern evils of fructose.
What’s so bad about fructose? Little, really. Unless you regularly neck the dumbed-up version found in sodas. This is called high-fructose corn syrup (HFCS).
Fructose itself is a naturally occurring sugar found in most fruit and select vegetables — but in small concentrations, and alongside a suite of healthy minerals and fill-me-up fibre. When fructose is artificially concentrated and served up in
I Quit Sugar
isolation of other nutrients, our body treats it quite differently.
Glucose is metabolised by every cell in the body, says endocrinologist Dr Robert Lustig (Sarah Wilson’s go-to guru). Fructose, however, can only be metabolised by the liver. Too much fructose in a concentrated, isolated form has been shown to substantially burden the liver. So if you’ve been horsing into high-fructose agave, it might be time to make friends with a new sweetener. Let me help you do exactly that.
The number of expensive granolas to choose from in our supermarkets is unprecedented in Irish history. Trust me, you can make a much better one for a fraction of the price at home. This recipe has three different grains, making it a complete protein by virtue of its amino acid permutation. That’s benchpresser-speak for “high-five”. Sporty teens go mental for it.