Colorado's Pat Porter, U.S. Cross-Country Champ since - 03.17.86 - SI Vault

Colorado's Pat Porter, U.S. cross-country champ since - 03.17.86 - SI Vault

Two Time Olympian Pat Porter

ASEA Metabolite Research Findings FAQ

ASEA Metabolite Findings FAQ

Q. Who conducted this research?

A. This research took place at the North Carolina Research Institute, a collaborative entity involving seven universities (Duke, UNC Chapel Hill, NC State, UNC 

Charlotte, NC Central, NC A&T State, UNC Greensboro, Appalachian State). The research was led by the Appalachian State University’s Human Performance Laboratory 

under the direction of Dr. David Nieman. Dr. Nieman and his team of Ph.Ds. are renowned for their rigorous research into the effects of supplementation on exercise 

and exertion. 

Q. How was the research conducted?
A. The research team selected 20 highly fit cyclists, then 

randomized them into two groups of 10. Using double-

blinded techniques in which neither the athletes nor 

the researchers knew which group received ASEA and 

which received a placebo, one group drank four ounces 

of ASEA each day for seven days, while the other drank 

equal amounts of placebo. At the end of seven days, 

both groups undertook a 75-km cycling trial. Blood was 

drawn immediately before the trial, immediately after, 

and one hour after.

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Fabulous Low Sugar Apricot Jam

Large Apricots

Fabulous Low Sugar Apricot Jam
Ingredients

·         6 cups coarsely chopped apricots
(about 2 pounds)

·         3 cups sugar

·         2 tablespoons fresh lemon juice

·         1 tsp of butter

 Preparation

1.     Combine apricots, sugar and lemon juice in a large pan; stir well.
 Cover and let stand at room temperature over night or 12 hours.

2.     Bring ingredients to a boil over medium heat, stirring frequently.

3.     Add butter to pan, this prevents foaming.

4.     Reduce heat to low, and cook 1 hour or until a candy thermometer
registers 205°.

5.     Prepare sterilization of jars and lids in over. Place jars on their side
 on rack and lids on cooking sheet with rubber sill face up. Set oven
 at 170 for 5 to 10 minutes.

6.     After 1 hour add 1/3 pouch of Certo Sure Jell Fruit Pectin (there are
 6 FL OZ in a pouch).

Ladle the Apricots in to
 jar right out of the hot oven

7.     Pour jam into decorative jars or airtight containers. Take one
 jar at a timeout of the oven and put the jar on a flat small pan as
 a holder and jam catcher for spills when pouring jam in the jar
 with ladle. Once poured return to oven and put sealer and cap
on the jam.

8.     Store in dark cool room for up to a year. Once jar is opened, refrigerate.

Apricot Preserves