The
Daily
Fix
12-minute AMRAP
BBQ Brisket
Rise of ultra-processed food is detriment to global health
Complete as many rounds as possible in 12 minutes of:
30 second L-sit hold
10 left-arm dumbbell snatches
10 right-arm dumbbell snatches
Slow-cooked beef brisket rubbed with smoky spices, basted with butter, and finished with a tangy low-carb BBQ glaze.
UPFs have undergone heavy processing and include carbonated drinks, ready-made meals and many packaged breads.
Use a dumbbell that is close to ⅓ your bodyweight.
Post number of rounds completed to comments.
Ingredients
For the Brisket:
4–5 lbs beef brisket, trimmed
3 Tbsp olive oil or tallow
2 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chili powder
2 tsp ground cumin
1 tsp cayenne pepper (optional, for heat)
1 Tbsp salt
2 tsp black pepper
For Basting:
4 Tbsp butter, melted
½ cup beef broth (unsalted)
For the BBQ Glaze:
½ cup sugar-free ketchup
2 Tbsp apple cider vinegar
2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 tsp smoked paprika
½ tsp garlic powder
Salt and pepper, to taste
Optional Garnish:
Fresh parsley, chopped
Extra BBQ glaze on the side
Macronutrients
(per serving, serves 8)
Protein: 46g
Fat: 42g
Carbs: 3g
Preparation
Preheat oven to 300°F. Rub brisket with olive oil or tallow. Mix paprika, garlic powder, onion powder, chili powder, cumin, cayenne, salt, and black pepper. Massage spice rub all over brisket.
Place brisket fat-side up in a roasting pan. Cover tightly with foil and bake for 3 hours.
After 3 hours, remove foil. Brush brisket with melted butter and pour broth around it. Continue cooking uncovered for another 2–3 hours, basting every 30 minutes, until internal temp reaches 190–200°F and meat is tender.
While brisket finishes, whisk together ketchup, vinegar, Worcestershire, Dijon, paprika, garlic powder, salt, and pepper in a saucepan. Simmer 8–10 minutes until slightly thickened.
Brush glaze over brisket in the last 20 minutes of cooking.
Rest brisket 20 minutes before slicing against the grain. Serve with extra BBQ glaze.
This commentary by GlobalData Healthcare, a UK-based market-research and analytics firm, argues that the rapid global expansion of ultra-processed foods (UPFs) is contributing to rising rates of obesity, diabetes, cardiovascular disease, and other non-communicable illnesses. Drawing on recent large reviews and epidemiological studies, the piece notes that UPFs—industrial formulations high in refined ingredients and additives—are increasingly displacing whole foods in diets across both developed and developing countries, worsening population health outcomes. From this perspective, they call for stronger public-health policies and regulatory action to curb UPF consumption.
TUESDAY 251216