Grain-ola

Su­san Jane White Eats shoots & leaves

Sunday Independent (Ireland) - Life - - APPETITES -

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.

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