Tuesday, August 30, 2016

20-minute Glycation-Slowing Stir Fry.

  Did you know you can also protect against glycation? It's true. In fact, certain forms (like the taurine and lipolic acid found in kale) are shown naturally to inhibit sugar damage

  20-minute Glycation-Slowing Stir Fry ingredients: 

  • 1 lb riced cauliflower (about 1 head’s worth — I buy pre-riced in bags in the produce section)
  • 1 tablespoon sesame oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 8 oz chicken breast, cubed
  • 1 red bell pepper, diced
  • 1 cup kale, ribs removed, sliced thin
  • ¼ cup soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon no-sugar-added, 100% fruit apricot jam
  • Salt and pepper to taste
  1. Prep all your veggies as indicated above.
  2. In a medium nonstick skillet, heat half the sesame oil over medium heat, then add cauliflower rice, stirring occasionally until heated through.
  3. Meanwhile, combine the soy sauce, cornstarch, rice wine vinegar and jam in a bowl, and whisk well to combine. Set aside.
  4. Heat a large skillet over medium high heat. Add onions, and cook until translucent, then add garlic and ginger and cook until fragrant. Scrape into a bowl, and return pan to medium-high heat.
  5. Add the chicken with a tiny pinch of salt and cook, stirring occasionally, until browned.
  6. Add bell pepper and kale and continue to stir fry until chicken is cooked through, peppers are tender, and kale is cooked down. Add the onion mixture back to the pan.
  7. Stir the soy sauce mixture once more and add to the pan, turning heat to low. Mix until sauce has thickened, then serve over riced cauliflower.

Why it works
The ingredients in this recipe contain important chemical compounds that help slow glycation and boost collagen production from the inside out:
  • Carnosine: This molecule, found only in meat (and especially in chicken) works to inhibit Advanced Glycation End Products1 (AGES)...and is even shown to reverse some signs of cellular aging2.
  • Benfotiamine: Found in garlic, onions, leeks and other members of the allium family, this unique version of vitamin B-1 is an anti-glycation powerhouse — it can block the reproduction of glycated cells by up to 90%!3
  • Acetylsalicylic Acid (aspirin): The cauliflower “rice” in this recipe is a naturally-derived source of aspirin (so it doesn’t cause blood sugar spikes like regular rice), as is the kale. But why is that important?

    Well, aspirin is thought to help prevent glycation specifically in protein molecules, including collagen4....and collagen is responsible for keeping your skin plump, hydrated and youthful.5

    So you definitely don’t want to leave out these two ingredients, because they’re not just here for flavor — they’re essential to the recipe’s strength!
  • Vitamin C: Now, simply preventing glycation in collagen isn’t enough...and that’s where the red peppers come in.

    They’re packed in vitamin C, which is shown to help stimulate collagen production in your body as well6.
  • Antioxidants: You probably already know that antioxidants can help protect your skin from dark spots and wrinkles7...

    But did you know they can also protect against glycation? It's true. In fact, certain forms (like the taurine and lipolic acid found in kale) are shown naturally to inhibit sugar damage.8
Now I know that’s a lot of science, but it’s important that you know just how POWERFUL this recipe really is.

After all, it’s one of the few dishes you can enjoy without worrying about developing new sugar damage...because you’ll be fighting it instead.

 Which makes it the perfect main course for anyone who’s serious about looking youthful look at any age!

  Recipe from:

Dr. John Layke

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I’m a professional Esthetician specializing in treating Acne and I’m also a Beauty Advisor during the day. I’m passionate in helping others have beautiful skin. But at night I am whipping up decadent desserts, amazing pies, and delicious, healthy meals. Cooking for me is an expression of my creative side and I enjoy making meals for friends, family and co workers. 

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