The biology of metabolizing sugar, and specifically fructose, is enlightening. Dr. Robert Lustig recorded a lecture at UCSF a couple of years ago called Sugar: The Bitter Truth. In great and convincing detail he explains how sugar is what makes us fat and is actually a toxin. It’s long and sometimes very scientific, but the information I recommend highly. If you do make the commitment to watch this just be warned, it will piss you off. But also, I hope it will make you make changes in your lifestyle if that is necessary.
One very good point made by Dr. Lustig has to do with drinking sugary drinks and fruit juice. I know, I know, I go on and on about this. I just wanted to share with you some additional information. (Soda, chocolate milk and fruit juice are all culprits, by the way.) When a kid, or anyone for that matter, drinks a sugary drink before or with dinner, their mechanism in the brain that tells them when they are full is suppressed. That means that we eat more without knowing it We also drink more. When we drink more than a small amount of those drinks the sugar can not be used and is turned into fat. That’s right, fat!
The other shocking news about coke and other soft drinks that I didn’t know is that they have a huge amount of SALT. And what does salt do to you? Makes you thirsty. Why don’t you taste the salt? Because they add enough sugar (High Fructose Corp Syrup) to cover the taste of the salt. So, this is the bomb that your kids get every time they go to a fast food joint or drink a coke with dinner: They don’t know they are getting full, they want to keep drinking more and more coke and they are getting fat because of it.
Sorry for all of the health nut news but I found it scary and I was already a big proponent of curtailing sugary drinks.
This is a simple recipe that I cook all of the time. Brussels sprouts were never a favorite until I started cooking them myself. Now I love them. They are really good now at the end of their season. KCRW good food blog featured them today as a recommendation by my friend DJ Olsen, who is chef and owner of Lou Wine Bar in Hollywood. In his recipe he recommended shaving them which I have never tried, but would work well for this simple dish.
- 10-12 Brussels Sprouts
- 2 Shallots, minced
- 1 Teaspoon Pepper Flakes
- Olive Oil
- Salt and Pepper
- Chef’s Knife
- Saute Pan
- Mandolin (optional)
- Either cut Brussels Sprouts in half or carefully cut them thinly, or cut them on a mandolin.
- In a saute pan on medium heat saute the shallots and red pepper flakes in olive oil.
- Add the brussels sprouts. Salt and Pepper.
- Saute for about 10 minutes.
- Squeeze a little lemon to finish.
Normally, I would finish them with some balsamic vinegar, but right now they are so sweet that I want all of that goodness to come through.