Dane Robinson, a NASM-certified Personal Trainer & Performance-Enhancement Specialist at Midtown Athletic Club in Windy Hill, and an accomplished Arena Football League Player, takes over the blog today to talk about how to create a healthier margarita.
The margarita is a classic staple of the American summertime gathering.
When made correctly, it’s a simple, three-ingredient drink that when consumed responsibly won’t derail your health and fitness goals.
Unfortunately, grocery and liquor store shelves are stocked with unhealthy margarita products that are not only unnecessary, but also bad for your body.
Fortunately, it’s quite easy to create a healthier margarita.
1. Lose the Cans
If your margarita-flavored drink comes in a can, chances are it contains bisphenol A (BPA), a chemical linked to serious health problems, such as cancer, birth defects, miscarriages, obesity, and a whole host of other diseases. Plus, consuming a margarita from anything other than its signature glass is just plain wrong.
2. Bypass the Bar Mix
While convenient, store-bought sour mixes are loaded with high-fructose corn syrup (HFCS), which is linked to diabetes, decreased liver function, and the growth of cancer cells. Recently, HFCS was also shown to decrease cognitive function following just six weeks of consumption.
3. Ditch the Dyes
If it’s not organic, chances are those pre-made margarita mixes you see on store shelves contain food dyes, most notably Yellow #5 and Red #40. Derived from petroleum and linked to cancer and hyper-activity, food dyes are bad news.
4. Embrace Your Inner Bartender
You may think you need a mixology degree to make a mean margarita, but an authentic, chemical-free margarita is actually a breeze to make. Once you’ve assembled the ingredients, the only other things you need are a shaker and a dish for the optional coarse salt.
5. Create the Drink
The best and most healthful margarita is one made from organic ingredients whenever possible.
Here’s how to do it:
Rub the rim of a margarita glass with a lime slice, and then dip the rim in coarse salt.
Add the following to a shaker:
1 1/2 ounces of tequila
1/2 an ounce of Triple Sec
Juice from one large lime
Coarse salt for rim of glass
Combine the ingredients, pour into the glass, and enjoy!
It’s good to see a basic recipe with tequila, triple sec, and lime juice…the way a margarita should be made!
If people want it sweeter, put a small amt of light agave nectar in or simple syrup. Agave nectar has a low-glycemic index and you can use a small amount since it is so sweet.
Also an important thing not in the recipe is to use 100% agave tequila…it doesn’t need to be expensive, but it should be 100% agave. Don’t use Jose Cuervo Gold or other mixto tequila. A good “bang for your buck” tequila to make large batches of margaritas is El Jimador Blanco (El Jim is the #1 Tequila in Mexico)
Dear Dane: Your statements about BPA are unfounded and are reckless statements that misinform the consumer. On March 31rst of 2012, the FDA cleared BPA for continued use in food and food related products including cans. http://www.foodprocessing.com/articles/2012/fda-affirms-safety-of-bpa.html
You have fallen victim to the smear campaigns that have jaded the uninformed consumer. Please review the facts and reconsider them before posting such broad brush inflammatory statements to the general public. There is no better, or safer package on earth than the steel can, which is 100% green and sustainably recyclable. If you would like further information regarding this issue please contact me. Regards-Russ Koenig
Thanks for those great tips, Steve!
Russell-thanks for your comment. While the FDA may have cleared BPA for use in cans, this doesn’t necessarily mean the chemical is 100% safe.
Chemical safety toxicology tests often subject animals to large doses, and then scientists observe whether the animals die or develop serious health problems. Scientists then use the test results to predict what might be a safe dose for humans. A lower dose which may or may not be safe for humans is usually not tested; therefore a lower dose effect on humans is not documented in most cases.
The use of BPA in food products is highly controversial and much debated. But if large companies like the Campbell Soup Company are phasing out the use of BPA in their cans, there must be merit to claims that BPA is still a toxic substance: http://www.foodsafetynews.com/2012/03/campbell-soup-will-phase-out-bpa-use/
In addition, the link you provided is the website for the Food Processing Industry, who has a large and vested stake in convincing people that BPA is safe.
Each individual needs to make his or her own evaluation of products containing BPA, do the research, and then make a decision he/she is comfortable with.
another proven healthy recipe….
Equal Parts of the following:
1. Tequilla ( I use 1800 Repasado)
2. Grand Marnier
3. Fresh Lime Juice
a squeeze of Agave Nectar
Shake with ICE and add to glass rimmed with salt.
If you dont have time to squeeze the limes, you can buy the bottled Organic lime juice from Whole foods.
Thanks, Mike. Great suggestion to buy organic lime juice if you’re making many margaritas and don’t have the time to squeeze limes.
Another great sugar substitute in case the margarita is too tart is Stevia, the natural, raw powdered version is a great way to add natural sweetness without calories to the drink.
Stevia is an awesome and natural sugar substitute, Laura. Thanks for the idea!
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This is exactly how I make my margaritas. I specifically tell bartenders to not use mix. If drinking during the summer, I suggest blending your recipe with ice to make a frozen margarita. Mmmm. I think you’ve given me a reason to use my new Cuisinart blender parts. Margarita night for me!
Adding ice is an awesome tip, Sammy. Nothing beats a frozen margarita in the summertime.