16 menshealth.com.au
THERE’S NO SHAMEin admitting that
spring is the season of excess. Come
October, you’ve earned the right to
reward yourself after months of hard,
cold-weather training. That means
chilled rosé and barbecues – and lots
of them. So, rather than waste our
breath piously urging moderation, we
prescribe a smart protein option that
could provide, well, at least a little
damage limitation.
According to research in the
Journal of the American College
of Nutrition, choosing the right
kind of meat for your barbecue can
help to protect your liver from
the wine you consume while you
cook it. Drinking too much alcohol,
even for just a few days, causes
a build-up of fats in the organ thatcould lead to fatty liver disease
and ultimately result in liver damage
or diabetes. A healthy liver should
contain little or no fat. The essential
nutrient choline, which is found
abundantly in pork ribs, can assist you
in trimming yours.
Choline keeps your liver lean. One
of its key roles is to transport fat from
the liver to other areas of your body,
where it can be put to better use.
Fortuitously, devouring just five
barbecued ribs will supply you with
your recommended daily intake. So,
let yourself enjoy the warm weather
with no need to nurse a soda water
and lime while you wait out the three
hours it takes to slow-cook your meat.
Grab some napkins and pig out – then
pour yourself another guilt-free glass.03
HOURS TO PIG OUT
ON BBQ RIBS AND
CLEANSE YOUR LIVER
SPARE YOURSELF
THE MISERY OF A
SOBER BARBECUE.