Low Carb & Keto: What about Cholesterol?

Thanks to Squarespace for sponsoring this video Consider the ingredients in the following low carb high fat recipe

“Two pounds of de-boned white fish, one-half cup butter and two-thirds pint or more of cream, two tablespoon of flour, the juice of one half lemon, salt and pepper to taste” Excluding the fish and lemon, this recipe’s saturated-fat-packed dairy to carbohydrate ratio is 19:1 Low carb or ketogenic cookbooks with recipes like this may sound like a delicious way to lose weight, but what about cholesterol and heart disease? What’s interesting about this saturated fat heavy recipe is that it isn’t recent at all It came from an 1895 cookbook, a time when heart disease rates were at an all time low Almost every single recipe in The Baptist Ladies’ Cook Book contains butter, eggs, cream or lard

And, if you rewind to ninety nine years earlier in 1796 when “The First American Cookbook” came out, you find plenty of recipes using plenty of lard and fat pork, and a majority of the recipes call for butter, usually by the pound or half pound Before 1910, people in the United States almost exclusively used saturated fat heavy butter and animal fats for cooking and baking At the time, cooking with vegetable oils was almost unheard of But as the process of hulling and pressing seeds and beans was mechanized, vegetable oils became cheaper than butter or animal fat From 1909 to 1999, consumption of soybean oil in the United States increased by more than 1,000-fold per person, margarine consumption increased 12-fold, but consumption of butter and lard decreased by about four-fold each

Sometime after 1910, there was concern about the growing rates of heart disease, and president Eisenhower’s heart attack in 1955 really got the ball rolling on figuring out what causes heart disease There were a couple places to look: for example, smoking rates were on the rise along with the rise of heart disease: President Eisenhower by the way, had been a four-pack-a-day chainsmoker a couple years before his heart attack Despite this, and the fact that the president’s attack occurred right in the middle of the rapid decline of animal fat consumption and rapid rise of vegetable oil consumption, saturated fat took the blame You probably know the rest: it was found that cholesterol is contained in the plaques that clog arteries, and saturated fat increases your cholesterol Thus, “artery clogging saturated fat” became a common phrase

But before we get into whether having high cholesterol from eating too much saturated fat causes heart disease, let’s look at cholesterol itself What is it for? Well, first off, it’s very important for maintaining the integrity of cells in your body Without it, your cells would turn to mush A huge function of cholesterol is making and metabolizing hormones Hence, cholesterol levels naturally rise throughout pregnancy, a time in which the body is producing all sorts of hormones to manufacture a fresh human

A 1997 study of university students found that cholesterol levels rose “proportional to the degree of examination stress” When the body is under stress, it produces cholesterol to make hormones that help deal with the stress If you are awakened by a burglar trying to break into your home at 4AM, but have a checkup later in the day, you can expect your cholesterol levels to be sky high and for your doctor to prescribe you a statin – a cholesterol lowering drug Cholesterol’s importance in hormone production also explains why men taking statins have been found to have lower testosterone So, I hope we can agree that we need some cholesterol

But just how good is less cholesterol? A 2001 paper documents the changes in 3572 elderly people’s serum cholesterol concentrations over 20 years, and compared them with rates of death They found that the group with the lowest cholesterol had the lowest rate of survival The author’s interpretation? “We have been unable to explain our results” You may have heard of the “French Paradox” – a term coined in the late 1980’s that refers to the particularly low obesity and heart disease rate in France despite people getting as much as 40% of their energy intake from fat with 16% of it being saturated fat – this is three times the amount of Saturated Fat the American Heart Association recommends One theory is that red wine is what allows French people to eat so much butter, cheese, cream, foie gras, and pate yet stay so healthy So maybe if French people lowered their dietary saturated fat and therefore cholesterol and drank the wine, they’d be even healthier

Well, a 1989 paper tracking the mortality rates of 92 elderly women in a nursing home in Paris found that rate of death was 52 times higher in those with the lowest cholesterol But we know total cholesterol is somewhat outdated, and now the concern is about LDL – the so called “bad” cholesterol As shown in a review written by multiple doctors in departments like Cell Biology, Chemistry, Endocrinology and Nutrition science, compared to other diets, when you go on a low carbohydrate diet, many biomarkers improve: your weight goes down, your hemoglobin A1c goes down, glucose is down, triglycerides are way down, but this small increase in LDL may have some people worrying In this talk by Peter Attia, he explains: "We were taught that LDL cholesterol is the big risk, right? If your LDL cholesterol is high, you are at risk for heart disease

This is a study that looked at 136,000 patients admitted to the hospital for a coronary artery event and in these patients they looked at LDL cholesterol level and you can see that nearly 50% of them had what you would consider a low LDL cholesterol level" Many scientists believe oxidized cholesterol to be the real problem as it initiates the process leading to the buildup of plaque in the arteries So then, how does it become oxidized? One way is, ironically, through the effects of consuming so called “heart healthy” vegetable oils The problem with the polyunsaturated fatty acids in vegetable oils is that because of their structure, they are unstable Meaning, when exposed to oxygen or heat, they can form toxic byproducts and free radicals

Free radicals which can oxidize cholesterol and thus lead to heart disease So when you heat vegetable oils, free radicals as well as small lipid fragments called aldehydes can form Aldehydes are well known to be toxic A hangover is suspected to be the result of alcohol being metabolized into acetaldehyde Research by Martin Grootveld, a professor of bioanalytical chemistry and chemical pathology, showed that “a typical meal of fish and chips”, fried in vegetable oil, contained as much as 100 to 200 times more toxic aldehydes than the WHO safe daily limit

In contrast, frying butter, olive oil, coconut oil and lardproduced far lower levels of aldehydes Maybe McDonald’s ought to switch back to making their fries in beef tallow, as they did before the early 90’s "And I thought when they first started out the french fries were very good And then the nutritionists got at them and it turned out to be erroneous that beef, tallow, fat was bad and" But, vegetable oils, for example corn oil, do an excellent job of lowering cholesterol We’ve known this since the 1960’s Here’s Dr David Diamond explaining a study on this from 1965: "They had one group that was put on a low cholesterol, low fat diet and they had a couple tablespoons of corn oil per day

The other group as you see here, it says no advice was given to the control patients And the outcome was quite nice as far as the cholesterol So the study was a success as far as reducing cholestero But then, when you look at the outcome The outcome is very straightforward

To stay in the study you have to stay alive So now when you look at these two groups and look at whose still in the study And so, the people on the low fat low cholesterol corn oil diet, only half of them were left So twice as many people had heart attacks and died in those that had the corn oil" Another tragic consequence of replacing saturated fats with polyunsaturated vegetable oils is losing out on the heart protective effects of the fat soluble Vitamin K2 found in animal fats

The importance of vitamin K2 in heart health is shown by research on vitamin K2-dependent reactions For example, gamma carboxylation, requires vitamin K as a cofactor And, if the glutamic acid residues of gla-containing proteins are not carboxylated, calcium cannot be properly bound You don’t need to remember all that, but it simply means that Vitamin K2 is necessary to take the calcium out of your heart and put it into your bones Calcium deposition in the vascular system is a consistent feature of heart disease

Interestingly, as this 2004 paper shows, vitamin K2 intake reduced mortality rates from heart disease and all causes, but vitamin K1 (found in soybean and canola oil) did not And, more recently we’re seeing articles like this: Let’s take a brief moment to review how our eating patterns have changed following dietary recommendations Less Whole Milk, More Skim Milk, A little less butter, Way more polyunsaturated oils, Less eggs and Beef, and More lean Chicken and Turkey Top it all off with a gigantic increase in sweet syrup You might still be wondering, “if it’s not the cholesterol, then what causes heart disease?” Let’s take a look at a study of patients that have a condition called “familial hypercholesterolaemia” that causes them to have abnormally high cholesterol

We’re supposed to keep our LDL below 100 to be healthy, but in these people, it was nearing 250 But, a portion of them had heart disease and the others did not There’s no significant difference between total cholesterol, or the so called good or bad cholesterols So what was different? Clotting factors Those diagnosed with heart disease had significantly greater baseline clotting factors

Here’s a study showing that Cardiovascular disease clearly increases with an increase in the clotting factor fibrinogen As Dr David Diamond Points out: if we take a look at the primary risk factors for heart disease: Obesity, Diabetes, High Blood Sugar, Smoking, Aging, Inflammation, Stress and Hypertension, these are all linked to platelet activation and clotting The point I want to make is that at the very least, there are much better places to look than cholesterol in trying to prevent heart disease For example, Dr

Mann Kummerow suspected trans-fats to be the problem Among other unhealthy effects, trans fats inhibit Vitamin K2 dependent processes, promoting calcium build up in the heart Biochemist and two time Nobel Prize Winner Linus Pauling suspected Vitamin C deficiency to play a role as low Vitamin C stimulates the production of the heart disease promoting Lipoprotein (a) Another big suspect is chronic inflammation There are many factors that play into this very complex condition, and more and more data is showing that saturated fat in the context of a low carbohydrate diet is not one of them Despite some data like this on 1998 Europe suggesting that more saturated fat results in less heart disease, the theory that saturated fat causes heart disease has prevailed for quite a while and radically changed the way we eat

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Keto In The UK 🥓 Keto Recipes 🍳 Low Carb Lifestyle, and Keto Weight Loss Tips (Channel Trailer) 🥑

Hi, I'm Ginger and welcome to Keto in the UK I started the ketogenic diet in 2013 to reverse my symptoms of pre-diabetes and that worked quite well! In six months my blood works become stellar and I also lost weight I started this channel to share my knowledge of recipes and of science behind the Keto diet to prove that just because we have limitations it doesn't mean that we can't enjoy all the good foods that there are around, because there's nothing that we cannot Ketofy! so come join me on my journey to Keto and to the discovery of all the possible foods we can have and more!

Sweet and Delicious Coconut Candy – Low Carb Keto Snack

Welcome all! Papa G here Today I present a tasty little treat that's very easy to make

My low carbohydrate coconut candy With just the right amount of sweetness and only one net carbohydrate per serving, it's the perfect snack to help keep your macros in check, without sacrificing flavor Let's get started We'll begin with the main ingredient of our candy – coconut butter This is simply pureed coconut We'll be using the entire jar, which is about a cup and a half We'll need to melt the coconut butter into a liquid form Do so by placing the coconut butter into a microwave-safe bowl and microwaving for about 60 seconds

In a large mixing bowl, add the melted coconut butter; one third of a cup of melted coconut oil; and give a mix to incorporate We'll add some flavor with one tablespoon of vanilla extract and a bit of salt Give that another mix We'll sweeten with a liquid sugar substitute equal to a half a cup of regular sugar For texture and a little more flavor, add one cup of slivered almonds

Mix thoroughly until combined Line an 8 by 8 inch baking pan with parchment paper and pour the coconut mixture into the center Give a shake and a jiggle to spread the mixture as evenly as possible Place in the freezer for 20 to 30 minutes to set When set, remove from the pan and place on a cutting surface

With a sharp knife, cut into 32 pieces and enjoy a great taste of coconutty goodness There you have it folks! My low carbohydrate coconut candy A tasty little low carbohydrate treat with great texture and taste that won't hurt your diet I hope you enjoyed this video If you did, please like and consider subscribing

I'll have something new every week Thanks for watching and I'll see you next time!

Classic Sloppy Joes – Low Carb Keto Sandwich Recipe

Welcome all! Papa G here Today I present Sloppy Joes

This classic American sandwich was invented back in the early 1900's and has been on a lunch menu of American tables ever since The original homemade recipe uses brown sugar and a couple of other low carbohydrate no-no's and using a popular store-bought Sloppy Joe mix isn't much better either Let's get started Add 1 pound of ground beef to a skillet on medium-high heat and break it up a bit Add the whites and greens of 5 stalks of green onions – about a third of a cup

And add some finely diced bell pepper Season with some salt; ground black pepper; and a little garlic powder Cook until all the beef is browned and the vegetables have softened At this point you may want to drain the residual fat and have a little less sloppy experience I'll be keeping it and reducing it by cooking it a bit longer

After the meat has browned, we'll add the classic Sloppy Joe flavor by adding some plain white vinegar; some of my low carbohydrate Worcestershire sauce; just a touch of yellow mustard and about 3/4 of a cup of reduced sugar ketchup We'll finish by adding a liquid sugar substitute equal to 1 tablespoon of regular sugar Now mix well until everything is fully incorporated Serve hot on my low carbohydrate hamburger buns and enjoy all the flavors of a classic Sloppy Joe without all the carbohydrates There you have it folks! My low carbohydrate Sloppy Joe sandwich recipe

Who says being on a low carbohydrate diet can't be delicious and fun? I hope you enjoyed this video If you did, please like and consider subscribing I'll have something new every week As always, thanks for watching and I'll see you next time!

Zesty French Dressing – Low Carb Keto Homemade Salad Dressing | Saucy Sunday

Welcome all! Papa G here Today is Saucy Sunday! Iit's where we focused primarily on low carbohydrate recipes for sauces condiments and dressings

Most of the videos will be short and to the point Just something to help add a little flavor to your low carbohydrate diet Let's get started For this week's Saucy Sunday episode we'll be making a zesty low carbohydrate French dressing Instead of using tomatoes as a base, we'll be using a popular vegetable beverage drink

Add 2/3 of a cup of original V8 to a saucepan; add some white vinegar; some salt; about 1/2 a teaspoon of ground black pepper; onion powder; some garlic powder; about a tablespoon of my low carbohydrate Worcestershire sauce To help balance the acidity and add some sweetness, add a liquid sugar substitute equal to a quarter of a cup of regular sugar Finally, we'll add a tablespoon of yellow mustard Turn the heat on medium and stir until all the ingredients are well blended Now add half a cup of the oil of your choice

I prefer avocado oil here, but olive oil or grapeseed oil works well Give that a mix Our final ingredient is xanthan gum This will not only act as a nice thickener, but will also help bond the oil and vinegar together Continue to stir as it heats and thickens

Once it's thickened, let cool pour in a storage container and refrigerate until fully chilled When chilled, pour over your favorite salad or vegetables and enjoy a low carbohydrate homemade zesty French dressing that's better than any store-bought high carbohydrate brand There you have it folks! My zesty low carbohydrate French dressing An awesome addition to an otherwise boring salad I hope you enjoyed this video

If you did, please like and consider subscribing I'll have something new every week Thanks for watching and I'll see you next time!

PCOS/Insulin Resistance Diet Success (2018) | Low GI | Not Keto | PCOS 101 – Part 2

Hi guys and welcome back to IRL JAKS where I talk about my real life as it happens and bring you along for the ride Today, I'm going to be continuing my Polycystic Ovarian Syndrome series where I talk about polycystic ovarian syndrome and tell you everything you need to know about diet, exercise and getting pregnant with PCOS

Today, we're going to be talking about diet and what the ‘do's and don'ts’ are of dieting and picking a good lifestyle as far as your food goes when you have polycystic ovarian syndrome We have to back up a little bit, because it's really important to understand insulin and insulin resistance when we're talking about a proper diet with polycystic ovarian syndrome, since most women with polycystic ovarian syndrome also have some degree of insulin resistance Insulin is a hormone produced by the pancreas When you have high levels of blood sugar in your bloodstream, the pancreas produces insulin It acts as a key to let sugar or glucose into your cells and provide energy for your cells

Insulin resistance is when those keys don't fit into the locks anymore and your cell rejects the insulin and the sugar back out into your bloodstream This prevents you from burning fat in an effective manner and it also stresses out your pancreas who's going to rush to produce more insulin It also increases your risk of type 2 diabetes Before making this video, I consulted with a gynecologist, a reproductive endocrinologist and nutritionist, as well as the internet, as well as several books before I came up with what the best diet for polycystic ovarian syndrome sufferers is And all of my research and all of my talks have led me to believe that a low glycemic index diet is the best

A low glycemic index or a low GI diet is one where the carbohydrates that you consume breakdown slowly; which allows your blood stream to have a steady level of blood sugar instead of it spiking up and down and causing your body to produce large amounts of insulin and process it all within a short amount of time It's important to note that only foods that contain carbs affect your blood sugar This is glucose, fructose and galactose So, that's your normal sugar; sugar from fruit and then your sugars from milk A large amount of easing PCOS symptoms is trying to manage the symptoms that come along with insulin resistance

With that in mind and the goal to create a low glycemic index diet or lifestyle, here's the tools that you need to succeed First, you need a good GI index website I have linked a few of my favorites down in the description box below for you to check out It's more important just to familiarize yourself with things that have a high GI rating over something that has a low GI index, so that you can start making smarter choices about what you eat and start making smarter substitutions Next, I highly recommend making a meal plan

Accidents happen when you don't have a meal plan When in a 6 o'clock and you're tired from work and there's nothing ready for you at home to make, you stop by Taco Ball; it happens Next, I suggest reducing caffeine Caffeine interferes with your body's ability to process blood sugar effectively Caffeine fools the body into thinking it has enough sugar when it doesn't and when the caffeine wears off, your body panics, because that thinks it's been fueling all these cells with glucose and really, it's just been a false high from the caffeine

It causes your body to panic and then tell you to eat more things to get your blood sugar up and it also puts your body into overdrive, transforming fat back into glucose in the short term, which of course, we don't want to spike our blood sugar, we want to keep it steady So, this isn't the desired effect Obviously, if I'm telling you to reduce your caffeine, I have to tell you to get good regular sleep That means eight hours, dedicated to sleeping every day; which I know is a lot for most people, but it's really critical in balancing out your body and keeping you from turning back to caffeine for energy or snacking on sugary things to keep your energy up Now, I'm not going to get into the specifics of different foods in their glycemic index

I wanted to touch on one area in particular that I think we all tend to indulge a little bit in and that's our alcohol consumption When it comes to happy hour and a low glycemic index, wine is your best bet It's the lowest glycemic index, as far as your alcohol choices go and it'll keep you from totally wrecking your glycemic index rating for the day So, for women with PCOS, there's an extra challenge in dealing with your diet and it's that your hormones often affect how well you feel, as far as your energy levels and your cravings While there's not anything you can particularly do about this, it's important to remember it and keep it in mind as you face the challenges of switching up your diet

I don't really like the term ‘diet’ and I prefer a lifestyle, because you're going to have polycystic ovarian syndrome for the rest of your life and just going on a diet isn't going to cut it You're going to need to change your lifestyle to make a real change and that means making very small incremental changes that you can sustain for long-term Long-term being the rest of your life So, that being said, we don't want to cause any rebounds or crashes coming off of sugar or caffeine So, when you make these changes, do them slowly

If you're used to six cups of coffee a day, do not go cold turkey You will eventually turn back to caffeine Instead, reduce it about one cup every week or two, so that your body gets used to it and you don't fill your cravings for caffeine or sugar with something else The same rule applies to everything else in your life If you're used to eating white pasta and bread, don't try to substitute with a lettuce wrap in week one

You're not going to like it and your body's going to revolt against you, as well as your mind When you're making these incremental changes, it applies to the rest of your diet as well For instance, for pasta, if you're starting with white flour based pasta, the next step down to a healthier thing would be 100% whole grain pasta and from there, you could go to premade spinach based pasta and from there, if you want to go all the way to the other into the spectrum, you could do freshly spiralized zucchini pasta But anywhere you stop on that gradient, you've made a healthier change and that's the goal To keep stepping down, one thing at a time, healthier, healthier, until you've hit the wall and you're like, “Okay, this is as far as I can go

I can't make it to spinach pasta, but I can do 100% whole grain pasta” and that's still better from where you where before, then move on to the next thing and the next thing and the next thing And make sure you do it in small incremental changes, so that it's sustainable Again, this is your lifestyle, not a diet keep it simple and keep it steady When I was doing my research and talking to different professionals, there was a few diets that they told me to strictly avoid These diets that they told me to avoid were high fat, high protein and keto-based diets

Shifting your diet to extremes, like high fat or high protein, stresses out different organs in your body that now have to work overtime to process all of that material And again, it's a diet instead of a lifestyle Specifically, my reproductive endocrinologist or my fertility doctor cautioned against keto because it's very dangerous during pregnancy High keto levels in the blood stream have damaging effects on fetuses High ketogens lead to nausea and subsequent loss of appetite; which again is going to cause the feeling of being too hungry or not hungry enough and spike your blood sugar since you're not having a steady intake of food

There's been no data supporting low carb or high fat or all organic or keto diets in relation to positively affecting PCOS On the flip side, there have been plenty of studies on the positive effects of a low glycemic index diet on you blood sugar Granted, most of these were in relation to diabetes, but since insulin resistance and by diabetes are so closely related, most of the doctors that I talked to took these into account when getting their recommendation for the diet that someone with PCOS should go on I hope you found this video helpful and if you're interested in learning more about PCOS, check out the other videos in this series And if you're interested in finding out more about my own personal story with PCOS, infertility, pregnancy and miscarriage, go ahead and check out the other videos on my channel

If you like the content in this video and you'd like me to continue making more, please give this video a ‘Like’ Thanks for watching and until next time, keep on fighting

Spicy – Cheesy Broccoli and Riced Cauliflower – Low Carb Keto Casserole

Welcome all! Papa G here Today I present a wonderful side dish to help spice up your next meal

My spicy, cheesy, low carbohydrate broccoli and rice cauliflower With just a little over three net carbohydrates per serving, it's the perfect complement for any low carbohydrate entree Let's get started I'm gonna take the easy way out I'm gonna take the easy way out here and use some [re-riced cauliflower and pre-cut broccoli If you're using fresh vegetables, you'll need about two and a half cups of riced cauliflower and about three cups of bite-sized broccoli florets

As I said, we need bite-sized florets; so if your pre-cut broccoli is as large like these, we'll need to chop them into smaller pieces Place the broccoli in a large mixing bowl and add the riced cauliflower Set this aside as we work on the cheese sauce To a saucepan on medium high heat, add four tablespoons of unsalted butter Let that melt just a bit and then add two cups of heavy cream

Give that a mix When the butter is fully melted, add some xanthan gum Whisk until the xanthan gum is fully incorporated We'll season our sauce with some salt; ground black pepper; a healthy amount of onion powder; some garlic powder; a little dried mustard powder; basil; sage; and finally some cayenne pepper Give that a whisk to mix in

Bring the sauce to a small simmer, then reduce the heat to low and add about one and a half cups of shredded pepper jack cheese Whisk until the cheese is fully melted Add the cheese sauce to the vegetables and mix thoroughly until combined Add the mixture to an 8 by 11 inch casserole dish and top with some finely grated cheddar cheese Place in the middle of a preheated 350°F oven for about 35 to 40 minutes

When it's done, let cool for about 10 minutes After it's cooled down a bit, top with some dried chives Serve warm and enjoy some spicy cheesy goodness! There you have it folks! My spicy, cheesy low carbohydrate broccoli and riced cauliflower An awesome sidecar for any low carbohydrate entree I hope you enjoyed this video

If you did, please like and consider subscribing I'll have something new every week Thanks for watching and I'll see you next time!

Garlic Chili Sauce – Low Carb Keto | Saucy Sunday

Welcome all! Papa G here Today is Saucy Sunday! It's where we focus primarily on low carbohydrate recipes for sauces, condiments, and dressings

Most of the videos will be short and to the point Just something to help add a little flavor to your low carbohydrate diet Let's get started For this week Saucy Sunday, we'll be making a low carbohydrate garlic chili sauce You can usually find this pre-made at your local grocer, but making this homemade is so much better

Besides being very easy to make, I'll show you why making your own is much better The number one reason is heat Chili Peppers come in a large variety of flavors and heat levels Most traditional chili sauces are made with Thai peppers I didn't want this sauce to be quite so hot, so I opted to use chillies in a lower Scoville level

I wanted to use serrano and jalapeno peppers for this sauce, but I couldn't find any serrano chilies so I'm substituting Fresno peppers Fresno's are very close in heat to jalapenos, but I find it has a bit more depth of flavor and smokiness To help control the heap just a bit, we'll remove the seeds and membranes from the Fresno peppers After removing the tops, simply cut in half and under running water, gently remove the seeds and membrane with your thumb The only prep for the jalapeno peppers besides washing is to remove the stems or tops

Place the Fresno peppers in a food processor Add the jalapeno peppers This sauce can be as complex or as simple as you want Here's an example of what I mean I'm using raw garlic in my recipe, but you can opt for roasted garlic – creating a totally different flavor profile

For a really great how-to video on how to roast garlic, check out Dot2Trot's video She has great step-by-step instructions I'll leave a link in the description if you want to check it out Add some salt Now I like my sauce very garlicky, so I'm adding about one tablespoon of garlic powder

We'll balance the heat with some acidity by adding some rice vinegar; and just a little lime juice Place the lid on and process until pureed Scrape down the sides as needed Pour the sauce into a nice jar for storage This is a fantastic sauce that will add flavor to eggs, marinades, Asian dishes, or anything where you might consider using sriracha sauce

There you have it folks! My low carbohydrate garlic chili sauce Homemade goodness to bring flavor and a little heat to just about anything I hope you enjoyed this video If you did, please like and consider subscribing

I'll have something new every week Thanks for watching and I'll see you next time!