Breakfast of Champions!
-
Jonathon Yep, I’ve used that, and it is amazing!
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
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 -
You really can’t beat HFCS.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
-
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.
-
Fried Chicken is a very healthy breakfast, lunch, or dinner. Overeating is what is unhealthy.
Joe Hell I really thought this was going to be a beer for breakfast thread!
-
@s-a-m well its never to early for a good mixy
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
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?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
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?
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.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
