1 year ago27 points(+0/-0/+27Score on mirror)3 children
Black americans have the highest rate of diabetes. We dont have to wonder why. Propaganda tells us this is due to genetics, which Im sure is a huge factor, but another huge factor is the amount of sugar and sodium in lawry's seasoning salt.
1 year ago4 points(+0/-0/+4Score on mirror)1 child
Ah yes the unspoken, unrecognized collective tax white people pay in time, money and stress dealing with niggers in their everyday lives. It is so high, we could've conquered mars by now. Not even counting welfare.
1 year ago4 points(+0/-0/+4Score on mirror)1 child
We pay for all that poison they eat, and then we pay all the medical bills to keep them alive from the consequences of it only to have them destroy our neighborhoods, and our country.
1 year ago2 points(+0/-0/+2Score on mirror)1 child
I wasnt even talking about the food stamps. Actually Im glad to see them cook a large, financially humble meal (aside from the sugar) because many spend them at restaurants.
I mean the nigger tax. Not the government tax. The tax we pay to niggers DIRECTLY. You need to pay 15 minutes waiting in line at the bank because the nigger in front of you is being a nigger to the incompetent nigger teller. You need to drive 20mph because the tinted-windows shitmobile with giant rims pulled in front of you. You need to consume rap music at the beach with your family because a rapist brought a speaker. Stuff like that.
1 year ago8 points(+0/-0/+8Score on mirror)2 children
Ive heard about that. Some recipes use a pinch of cinnamon to counter the acidity. But my personal favorite solution is just having garlic bread to soak up the sauce.
1 year ago6 points(+0/-0/+6Score on mirror)2 children
I use brown sugar along with other seasonings to make a paste, then slather it all over my roast or steaks, and let them sit for a few hours. Amount of time depends of the type of meat. Over that time it helps tenderize the meat and break it down a little. Once I roast or smoke it, it falls apart as you eat it. This niggers on another level though, meats already cooked just dumping it in for sweetness. Bet they can’t even taste the different parts of the sauce and enjoy it.
I remember I treated my wife to a roast one day because I wasn’t working and it came out like brisket just falling apart she was blown away by it lol she doesn’t understand how I can be good at so many different things but it’s because I don’t consoom anything outside of reading about new things to learn, and then in my free time practicing. It’s amazing what you can become proficient in if you don’t watch tv, sports, drink, go to clubs, bars, or have any social media.
1 year ago2 points(+0/-0/+2Score on mirror)1 child
Try erythritol (a sugar alcohol) instead. It's granulated like sugar, weighs the same, 80% as sweet. Stick some in your mouth and it tastes and feels like sugar. ZERO Calories.
It's quickly absorbed into the blood stream and is almost entirely excreted the very next time you pee, then fully excreted the next time you go after that.
I used to use it as a rub before smoking meats, now I'm 99% ketovore and don't use any sweeteners at all.
1 year ago4 points(+0/-0/+4Score on mirror)2 children
Sugar alcohols have horrible after tastes. Most have horrible immediate tastes too. And a lot of people get the runs from them. My gut can handle it, but I can't stand the flavor.
I'd rather have something completely free of sweetening than any amount of fake or alternative sweeteners.
I'm pretty sure you're thinking of Maltitol, Mannitol, Sorbitol, Xylitol, etc.
Erythritol is very different. Look it up. Very few if any side effects compared to all the above that I listed. Unlike those it is very readily absorbed into the bloodstream and then excreted, completely unchanged. Your body does nothing with it except spit it back out and relatively quickly at that. Also, all of those others cause glycemic responses as well, erythritol has a 0 glycemic index. Less than even liquid sucralose and stevia.
PSA to anyone who read this far, Dextrose and Maltodextrin in Splenda & Sucralose *powders* have an even higher glycemic index or response than white, brown, and cane sugars, and they make up ~49% of the Splenda brand powder. The off-brands have both dextrose and maltodextrin which are functionally the same ingredient, allowing them to be listed 2nd and 3rd in the ingredients list, but combined they can actually make up 75% or more of the final product.
What all of that means is Splenda and off-brands cause an insulin spike and essentially cause weight gain or at least weight maintenance in anyone with insulin resistance and all types of diabetics.
Either way, try it or don't, but I'm a huge advocate for animal-based diets for nationalists, populists, and conservatives. As far as I'm concerned communists, leftists, and niggers should continue eating plant-based, carbohydrate-rich goy slop foods at break neck paces.
I was gonna say, I use some brown sugar, it's two tablespoons but also probably at least double that quantity of spaghetti. Helps with the flavour and sauce consistency. I wouldn't bother if I was out of brown sugar though.
Yes, I put sugar in my spaghetti sauce, although I don’t do it like that.….when I’m making the sauce I add sugar, and nowhere near that much. Sweeter than normal sauce is delicious
I’m sure the more sugar you consume, the worse it gets.
Salt/sodium is not bad. Of course too much at once can kill you, which is why your body will make your taste buds reject it if you consume too much.
I mean the nigger tax. Not the government tax. The tax we pay to niggers DIRECTLY. You need to pay 15 minutes waiting in line at the bank because the nigger in front of you is being a nigger to the incompetent nigger teller. You need to drive 20mph because the tinted-windows shitmobile with giant rims pulled in front of you. You need to consume rap music at the beach with your family because a rapist brought a speaker. Stuff like that.