Low-glycemic barbecue sauce your immune system will love
I usually avoid barbecue sauce, even though I generally like the taste, because almost all of it is full of sugar. White sugar, brown sugar, corn syrup, high fructose corn syrup, large amounts of fruit sugar (especially dates) and maple syrup can pack quite a wallop to the immune system (sugar competes with Vitamin C for entrance into cells). In fact, a blood sugar value of 120 reduces our phagocytic index (efficiency of white blood cells’ destruction of a virus, cancer cell, or bacteria) by 75%.
Sugar is also highly addictive, promotes tooth decay, disrupts blood-sugar stability and the hormone insulin (which when produced in excess can lead to increased fat storage), aggravates asthma, and increases anxiety & irritability.
I tried this barbecue sauce recipe, compliments of Kelley Herring from the Healing Gourmet, on the 4th of July on some chicken wings and it was really good and only has 1 tablespoon of organic blackstrap molasses in the entire batch!
Low Glycemic Barbecue Sauce
- 2 strips pastured bacon*, chopped fine
- 1 tsp. smoked paprika or chipotle powder
- 1 small onion, minced fine
- 1 clove garlic, minced
- 1 small can (6 oz) Muir Glen Organic Tomato Paste
- 1 cup filtered water
- 3 Tbsp. organic spicy mustard
- 1 Tbsp. organic Worcestershire sauce
- 1 pinch ground cloves
- 2 Tbsp. organic balsamic vinegar
- 1 Tbsp. organic molasses
- Organic hot sauce to taste
*You may omit the bacon and increase the paprika or chipotle to achieve a rich, smoky flavor.
- In a medium saucepan, add the bacon. Cook until crisp.
- Add the onion and cook until soft, about 3 minutes.
- Add the garlic and remaining ingredients.
- Simmer 30 minutes, stirring, adding additional hot sauce and spices to taste.
Nutrition Information (per 2 Tbsp. Serving)
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