Sorbet Recipe 3 Ways (3 Ingredients) Part 2
Вставка
- Опубліковано 27 сер 2023
- Get my cookbook: payhip.com/b/PUO5w (Code E4CM for 10% off)
Sorbets are excellent, especially when they are only 100 calories each.
#sorbet #creami #fatloss
Product links:
Ninja Creami: amzn.to/3SpEi8f
Extra Creami Pints: amzn.to/3B70yvU
Swerve: amzn.to/3LJlWfF
Xanthan Gum: amzn.to/3B2TS1M
Immersion Blender: amzn.to/44H9Tbm
Get your PEScience whey/casein protein and get 10% off using code E4CM: bit.ly/3icKsrZ
🦍 Top Tier Workout and Cognitive Supplements: bit.ly/3yd90XC
Code E4CM for 10% off
Using my code directly supports the channel and is greatly appreciated.
Share this video with a friend: • Sorbet Recipe 3 Ways (...
Watch next: • Cherry Garcia Protein ...
Let’s connect:
Facebook Page - Exercise4CheatMeals
Instagram - Exercise4CheatMeals
TikTok - Exercise4CheatMeals
Thank you so much for taking the time to watch my video! It means the world to me. If you have any questions, concerns, or just wanna chat send me a direct message on Instagram or on my Facebook page. I would love to talk!
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!
RECIPES BELOW!
Get my Cookbook with 120+ Recipes: payhip.com/b/PUO5w (Save 10% with code E4CM)
Raspberry
230g raspberries
210g water
40g erythritol
.5g salt
Grapefruit
220g grapefruit
220g water
50g erythritol
.5g salt
.5g xanthan gum (optional)
Zest of half grapefruit
Peach
300g peaches
140g water
30g erythritol
.5g salt
On my weight loss journey, lost 7 pounds so far. Im glad i found you, I'm definitely trying some of the recipes on your channel
This right here just sold me on a creami lol
This is a sign I should definitely buy a Creami
Ninja sponsor this man
Hi Nick, Have you tried/experimented with making your own yogurt? In my country a product called yogurt cream got really popular, its when they mix regular fat-free yogurt with thickeners (xanthan gum, gelatin) and make it into Greek yogurt consistency with plain white yogurt macros (100g/40kcal, 5 carbs, 4.6 protein, 0.02 fat). I have tried making it on my own, (because those things cost a fortune, but still less than greek yogurt) but always ended up with a runny mess or cardboard-tasting yogurt. Would love to see an anabolic food scientist like you explore this unmapped area of yogurt making.
Love the videos and got a creami because of you and considering the cookbook to support. One concern though is there are now more and more convincing studying linking erythritol to heart disease, stroke, blot clots, etc. Very scary stuff and the alternatives you listed are blends of erythritol, really hoping to see you experiment with alternatives and not encourage more people to use erythritol. Love the work, keep it up!
I heard of the study, but I haven't looked at the study, but it concerns me also, but search for: "The sugar-free paradox: cardiometabolic consequences of erythritol" also participants already had cardiovascular risk factors and concentrations were not explained.
Thank you! The Creami has been an absolute game changer for me.
As far as erythritol can you cite the research? I have discussed the one study that came out earlier this year at length in various video comment sections, but I have not seen any additional studies that came out. If there is one/s that came out recently that I missed, please link.
There has been one poorly designed study (as I noted above) that blew up in the media because of scare tactic headlines. If you actually read the study (I did) there are a ton of flaws. Anyone should watch Layne Nortons video on it or even Eric Bergs to get the actual breakdown of the study. Erythritol has been tested at length in the scientific community, but everyone seems to take one study that says there is a "link" and negate the mountain of data saying it is safe. Erythritol consumption wasn't even measured in the study. It is made naturally in the blood and the people in the study were very sick and their illnesses cause natural erythritol production to increase.
This reaction has been very similar to aspartame in diet sodas being potentially cancerous when it is the same group as cell phone use and aloe vera as potentially cancerous.
@@Exercise4CheatMeals Hi! Thanks for being open to discourse on this and for your great recipes! I also really enjoy your videos. I am a medical student and therefore by no means the most qualified person on earth to speak on this topic, but I do have quite a bit of experience interpreting research and submitting some of my own for publication that may shed a little insight into this. The Nature paper that I think you and @ericou2782 are referring to was published in February of this year so not much more has come out since aside from discussion papers, but the paper does stand on a hefty references list of previous investigations not only into erythritol but other artificial sweeteners as well.
I know that only the abstract of the Nature Medicine paper is available to the general public, but with institutional access I am able to read the entire thing (and am happy to share the PDF with anyone interested). While the paper has several limitations (many of which are disclosed by the authors themselves as is scientific standard, many of whom are well-put in another paper I will link below), I think it is a little unfair of some healthcare professionals on UA-cam and other platforms to call the study "flawed" (like Eric Berg, a chiropractor, whose video I watched and found particularly lacking in credibility). The paper itself makes no claims of causation, but rather highlights a potential link between blood erythritol levels and cardiovascular events like heart attack and stroke. Were a lot of the people in this portion of the study already sick with conditions that would put them at a higher risk of these cardiovascular events and that may naturally elevate their blood erythritol levels? Yes. But, the statistical analysis for correlation tried to control for some of these factors, and this was discussed as a limitation in the paper. After noticing this correlation, the paper also highlights a lab experiment on human blood that showed increased coagulation as a result of relatively low erythritol levels (physiological amounts), and they also tested this in mouse models. This again was not claimed to be a direct reflection of how the artificial sweetener would behave in live humans, but it DID suggest a potential mechanism for why erythritol MIGHT cause increased risk of certain cardiovascular events. Finally, they DID measure erythritol consumption in the study, though the sample size was only 8 patients and used rather high amounts of the substance. This final portion showed that there is a clear difference between physiological levels of erythritol in blood vs. levels after consumption of the substance, and that the difference was both rather large and enhanced coagulation in all subjects 'blood. If imperfect research like this can push big food companies to be held more accountable for their labeling and marketing, then I hope to see more of it coming and getting press.
It sucks that the media absolutely skews studies like this for scare tactic headlines -- I agree that this does NOT mean that everyone should drop erythritol from their diets completely, but what this SHOULD mean (as the paper states) is that we do MORE research into this potential link to ENSURE safety. I think that anyone trying to cut sugar from their diet and that consumes a lot of erythritol would not do wrong by being aware of this potential risk, and try to cut down a bit. I'd like to highlight a quote from the final summary paragraph of the paper:
"In summary, the present studies suggest that trials investigating the impact of erythritol specifically, and artificial sweeteners in general, with appropriate duration of follow-up for clinically relevant outcomes, are needed. Following exposure to dietary erythritol, a prolonged period of potentially heightened thrombotic risk may occur. This is of concern given that the very subjects for whom artificial sweeteners are marketed (patients with diabetes, obesity, history of CVD and impaired kidney function) are those typically at higher risk for future CVD events."
Anything in excess can be harmful. I think it IS truly scary stuff that some of the very patients trying to cut out sugar for their own health, who are already at risk for cardiovascular events, might have the most to lose should erythritol truly turn out to be harmful. I too would love to see some future recipes explore alternatives for folks that, after reading the paper for themselves and maybe talking to their doctor about it (hopefully an MD or DO!) decide they would rather not take the risk with this or other artificial sweeteners and would rather explore other routes. I commend you for trying to stay informed!!
Some links below:
Paper that discusses some of the limitations of the Nature study: www.ncbi.nlm.nih.gov/pmc/articles/PMC10275890/
A video that I thought takes a good neutral stance: ua-cam.com/video/U0p-EOHv6gY/v-deo.htmlsi=j5PciQilb-6nm2z9
Raspberries is my favorite, can't wait to try it !
For the next batch of sorbet you make can you please include a black cherry or cherry sorbet? That would be kickass
Great recipes. I'd love to see Baskin Robbins Daquiri Ice :)
saw a video about carnivore bread which was pretty cool.
Easy Pineapple sorbet is a can of pineapple (or fresh) in pineapple juice then blend and freeze then sorbet function to desired consistency. Thats it.
So I make the anabolic ice cream then I pour it into the creami pints I get about three pints out of one anabolic recipe making it so low in calories and it’s so good!
I’d recommend a small squeeze of lemon to bring out the sweetness
Eating the peach now. Delicious!! 🎉
Think that cutting grapefruit with segment technique would make life easier. Just a thought
I’ve been wanting to make mango sorbet to replace talenti
Man I love grapefruit. Tastes like healing idk why lmao
Any chance you can come up with an orange sherbet recipe?!!!!
Subscribed🎉
SIDE NOTE: I think it would be really cool and novel for the fitness community if you started Muay Thai/MMA/Grappling. I dont know if thats something you’re interested in or have done before, but I feel like of all the people I follow in fitness, you could have a good transition given your body type and conditioning. It would be a fun series to give people in the bodybuilding/strength training community a different perspective of functional strength. Just a thought because I do 2-3 days Muay Thai and 2-3 strength training and it’s brutal but doable. Im not elite at either, but advanced in both which is fine for people who aren’t pros
I LOVE GRAPEFRUIT
I wish you had a alfredo pasta recipe. I like how you balance good taste with keeping calories low.
I love it🎉
Whens the new pizza recipe coming? Hyped for that
Not sure! Hopefully in the next month or two.
@@Exercise4CheatMeals you ever need product tester you let me know lol
Hmmm what are those long, narrow holes in your creams from?? 👀
Idk if this is possible but could you create a generic creami recipe? I have a lot of different flavors of protein powder I'd like to use to make ice cream but it's obviously unrealistic for me to ask you to create all of the flavors that I own. So my request is a recipe that can be used with any protein powder to make it taste like that flavor. Thanks!
Remember that video of that lady doing things with a grapefruit on a object lol😂😂😂😅
i was under the assumption that water and things that freeze hard are bad for the creami and could damage it?
Why do you need to continue for 90 extra seconds with the peaches when they’re already blended?
Have you ever tried throwing a scoop of Vanilla Protein Powder in one of these?
I feel like the protein may change the texture probably better making anabolic ice cream for more protein
@@User9681e I've wondered if it would make kind of like a cream ice. I need to just try it one day.
@@avc8130I did this with pineapple - really didn’t enjoy it. Did a scoop of whey.
@@User9681eTry pure whey isolate without thickeners. They add stuff to most protein powder to make it thick and creamy.
Not for a sorbet. Sherbert would make alot more sense.
I actually like grapefruit without the sugar
Ain’t it incredibly sour and bitter tho :/
Many others would prefer with especially on this specific fruit
@joshuaosei5628 not to me it's only bitter when it's not fully ripe.
50 grams of erythritol is crazy isnt it know to cause digestion issue at around 20 grams per day.
nutella, cheesecake, cookie butter… butter just throwing out ideas
I thought it was "sore-bet" buddy....which is it?
You tell me. :)
Thumbnail lookin like he’s making slime
I would just eat the left over seeds by themselves
Creami is out of stock everywhere 😐
I think those are nectarines, right? No peaches
Can u make a video on how to make the sorbets without a ninja creami, cause hella people don’t got one, an or don’t have the money to go out an be able to justify it price wise to themselves, because u gotta admit spending 200$ or so for something ur gonna only be using for ice cream an a few other things, in this economic environment this just isn’t the best choice ! Especially for those who don’t make much being disabled or anything else, like myself, I really will never make good money cause of the way my disability effects my normal n everyday life n how employers view people like that !
You can get a compressor based ice cream/sorbet machine for less than $70. Or save your money until Black Friday to get the Ninja on sale.
@@rbrtwhill no offense cause I appreciate the first suggestion, but telling someone to save up money, when they clearly said makin money is very hard in the situation their in is very ignorant tbh, because from someone who only makes 300$ a month because of the disability I have, an has to put that money back into bills immediately to survive, saving money isnt as simple as someone like u is making it out to be, especially in this economic state, where people are living paycheck to paycheck in a lot of places just to get by or even just to be able to eat in a a lot of situations
Unfortunately for the time being I am going to continue making ice cream and sorbet recipes with the creami. That is what I use on a daily basis and if I dont genuinely have an interest in making it another way then I wont ever start/finish the recipe. The same goes with recipes I am testing I dont finish. If I lose interest they never make it on the channel. I have 20-30 recipes I never finished and are sitting in a notebook. Sorry about that Mike.
@@Exercise4CheatMeals no need to apologize man, I understand trust me, I just wanted to ask u cause u do test so many things/ have seen a thing or two in ur experiences that maybe another hasn’t. Also because I respect ur opinions, an I respect u staying true to ur method because it works financially for u as well as for the results u want. I definitely wish I was in that kind of financial situation where things like that could work for myself, as much as u test everything an I’m sure it can get tedious as hell, sometimes but I hope ur able to cherish the opportunity to have those moments, apologizes for my ramble. as always though the recipe looked amazing great work by u really, also thank u for reaching out truly means the world !
If you use monkfruit, do use xanthan gum to prevent crystallization
I dont use monkfruit, so I am not sure, but it should work the same as straight eurethratol
@@Exercise4CheatMeals Haha yeah you had it listed on your video as a sweetener but it seems like a 1:1 ratio.
But just a psa that monkfruit crystallizes real fast. I've had very gritty sorbet at one point, but it's solved with a 1/8 teaspoon of Xanthan for two pints
first if spartygaming6657 wasnt here
Hes 2 minutes ahead of you bro
LMAO😂😂
First