Coming into the holiday season, social gatherings can bring about more alcohol intake than usual. Many people would say their liver’s worst enemy is alcohol. Yes, alcohol is harmful to your liver, but there’s another substance that can be equally damaging......fructose. Fructose, the most damaging type of sugar to your body, is particularly hard on your liver, much like alcohol!
Fructose must be 100 percent broken down by your liver. Glucose on the other hand only needs to be partially broken down before it can be utilized.
Fructose is metabolized directly into fat that gets stored in your liver and other internal organs and tissues as body fat.
Fructose produces toxic metabolites and free radicals when it is metabolized, that can lead to inflammation in your liver
Fructose is a cheap form of sugar that’s found in thousands of food products and drinks.
If you already struggle with fatty liver, high cholesterol, diabetes or inflammatory issues, consider limiting your total fructose intake to 25 grams per day, coming from whole fruit, not juice or added to a processed food.
Ingredients
2 tablespoons extra virgin olive oil
2 teaspoons dried rosemary
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
¾ teaspoon dried oregano
1/8 teaspoon salt
6 bone-in skin-on chicken thighs (approximately 3 pounds)
Instructions
Preheat oven to 450 degrees F. Line baking sheet with parchment paper.
Place oil and spices into large bowl and mix together, making a paste. Add chicken and rub mixture onto chicken until evenly coated. Place on baking sheet.
Bake approximately 30-35 minutes until golden brown and chicken registers temperature of 160 degrees F.
