Thanks for the links! I had come across one of the studies about increased MACE risk and platelet aggregation, but the commentary helps to put things in perspective and I hadn't seen that.
That's the title of the recipe in the cookbook it is from. The chicken is served cold and cut up. I usually refer to it as slow cooked chicken.
I prefer dark meat to white, am puzzled by how many people appear to have the opposite preference. This recipe is the best way I know to produce white meat that isn't dry, is good.
I was not aware that there was evidence of erythritol being seriously bad for you. Can you elaborate?
https://www.nature.com/articles/s41591-023-02223-9
https://academic.oup.com/jinsectscience/article/16/1/47/2726664
A commentary:
https://peterattiamd.com/more-hype-than-substance-erythritol-and-cardiovascular-risk/
Thanks for the links! I had come across one of the studies about increased MACE risk and platelet aggregation, but the commentary helps to put things in perspective and I hadn't seen that.
Why is it called cold cut?
This might be an NY thing, but that usually refers to deli
That's the title of the recipe in the cookbook it is from. The chicken is served cold and cut up. I usually refer to it as slow cooked chicken.
I prefer dark meat to white, am puzzled by how many people appear to have the opposite preference. This recipe is the best way I know to produce white meat that isn't dry, is good.