Have a Big, FAT, Happy Thanksgiving!

Thanksgiving is one of my favorite holiday traditions. [Click here](1770d7/ct0_0/1/ms?sid=TV2%3AtwJsI3w8k) to view this message in your browser | [Click here](1770d7/l-002e/zout?sid=TV2%3AtwJsI3w8k) to stop receiving our messages [] [] Al Sears, MD 11905 Southern Blvd. Royal Palm Beach, FL 33411 [] November 23, 2023 [] Reader, Thanksgiving is one of my favorite holiday traditions. It’s a celebration of family, friendship, good food, and everything great about being a free American. Like every family across our country, we observe this time-honored tradition every year and I love how it brings the whole family together. I hope to get in a few fun games of ping-pong with my sons at home, then relax with my wife Barbara and our guests. But the big dinner is the main attraction. Every year, we get a free-range turkey delivered to the house. It’s healthy, delicious, and our guests love it. But instead of conventional gravy, I use melted animal fat. Better known as lard. Bring Back Healthy Fats to Your Kitchen Lard doesn’t enjoy the best reputation these days. In fact, it’s almost a punchline for many people. Americans have been conditioned to believe that eating lard is basically asking for heart disease and diabetes. That’s Big Agra’s propaganda at work… Because the opposite is true. Our ancestors were aligned with their primal metabolism because they highly valued the animal fats and organ meats they thrived on... And it was only recently that fat-heavy foods like lard and organ meat were stripped from the menu by so-called “public health experts.” But lard isn’t some lab-grown gunk. It’s simply melted fat from pigs. Before it was smeared by the “health-conscious” media, it was a popular ingredient in kitchens across the country – especially for baking. As pig-derived fat, it adds a mild pork flavor to your dishes. And it’s a great option if you run out of butter. It’s also a potent source of choline, a vital and overlooked nutrient that supports metabolic health, DNA synthesis, and even the structural integrity of the cells in your body. Unfortunately, just about 10 percent of the population is getting enough choline in their diet.1 But when you’re cooking with lard, you’re getting a healthy helping of choline with every meal. Thanksgiving should be no exception. That’s why I want you to give this incredible recipe a try – perfect for any Thanksgiving meal. Try this Lardy Gravy for Your Big Dinner... It Only Takes 10 Minutes! Ingredients: - 3 tablespoons of pure lard - 2 tablespoons of cassava flour - 1 cup of coconut cream - 2-3 cups of broth (or stock!) - Sea salt and black pepper Instructions: STEP 1: Add pure lard to a medium-sized pan over medium-low heat. Cook until melted and sprinkle in cassava flour. Whisk until the flour is dissolved and darkens in color. STEP 2: Add and combine coconut cream and continue whisking until the mixture thickens. Then, add 2 cups of broth and mix until the gravy is smooth. Cook for 5 to 10 minutes over medium high heat. STEP 3: Turn off the heat, and season with sea salt and black pepper to taste. The gravy will thicken as it cools. From my family to yours, I wish you a Happy Thanksgiving! To Your Good Health, Al Sears, MD, CNS P.S. — Stay tuned... Next week, I’m sending you the first of three videos that give you the first peek into the most important discovery of my career. It’s a new breakthrough that restores your primal metabolism and your natural ability to burn fat for fuel. I’m very excited to share this with you... I hope you’ll join me. --------------------------------------------------------------- References: - Zeisel S, et al. “Choline: an essential nutrient for public health.” Nutr Rev. 2009;67(11):615-623. alsearsmd@send.alsearsmd.com [Preferences | Unsubscribe](1770d7/l-002e/zout?sid=TV2%3AtwJsI3w8k) 11905 Southern Blvd., Royal Palm Beach, Florida 33411, United States