Breakfast of Champions!

[Joe Hell]

Ok…so not exactly a ‘healthy’ meal but there are a lot worse things going on in the world than having a little fried chicken for breakfast. At least I avoided the excess carbs of a waffle and syrup accompaniment.

[Austin]

Joe Hell Have you ever tried a sugar-free and zero calorie syrup? They aren’t near as good as the regular stuff, but they do the job just fine!

[Joe Hell]

Austin I’ve almost bought it a few times but haven’t pulled the trigger. Pure Maple syrup and honey have a lower glycemic index than cane sugar so if I need a little sweet I generally use that and go light.

[Jonathon]

My wife uses one called…I’m gonna text her for it cause it is sugar-free or something and it is amazing, tastes just like normal syrup…not as good as the 100% maple syrup we sell in the jugs but waaaaay fewer carbs.

It is Cary’s Sugar Free Low Calorie Syrup

[Austin]

Jonathon Yep, I’ve used that, and it is amazing!

[Departing Contestant]

Austin the “Queen” makes our syrup
it is okay and she doesn’t scream at me (much) when a pour an ocean of it on my plate

[Tex_77]

You really can’t beat HFCS.

[Austin]

Tex_77

[John Gehringer]

Joe Hell Agave nectar, doesn’t affect the blood sugars, not nearly as sweet though. I find now with my gastric surgery, syrups can’t be tolerated as well, to much sugar level.

[PJohn]

Fried Chicken is a very healthy breakfast, lunch, or dinner. Overeating is what is unhealthy.

[Tex_77]

Joe Hell I really thought this was going to be a beer for breakfast thread!

[s.a.m]

I figured Joe and Tex found a Weller bourbon with a breakfast theme

[Tex_77]

s.a.m well its never to early for a good mixy

[s.a.m]

Tex_77 it’s noon somewhere!

[Jonathon]

John Gehringer Have you ever tried vegetable glycerin? Joe Hell myself and a few others have used it to make the tender style jerky and it acts similar to extra sugar in your mix but apparently your body does not react to it the same way as it does to sugar?

[John Gehringer]

Jonathon that is the way the Agave works, no impact on glycemic index. With the changes in the gut, I have lost certain base proteins and chemicals that process foods. Pro-biotics are a daily friend along with supplements that remove excess sugar from my system I take just before my meals. It is really weird, because you crave the sugar, you eat the source, and if you over do it you feel sick. Sugar in cured products don’t seem to react the same, since there is a reaction when heated with other products, such as salts. I use brown sugar and maple sugars, more than white when I cure my meats. I will have to try vegetable glycerin. Looks to be made from palm, coconut or soy. Thanks.