Thai Massage Greenock

Research of the Week

Compared to vegetable fat high in artificial trans-fatty acids (and a control diet), ruminant fat high in natural trans-fatty acids liver health, gut biome, and inflammatory status of lab rats.

.

Selenium deficiency is in viral myocarditis.

Energy compensation after exercise varies between individuals and .

Too many omega-6 fats, .

New Primal Blueprint Podcasts

Elle and I get together for the final Primal Blueprint Podcast. Elle is , and the Primal Blueprint Podcast will become the Primal Kitchen Podcast, hosted by CEO and co-founder Morgan Zanotti.

: Dr. Ashley Lucas stresses that big change takes time.

 

Media, Schmedia

.

Why the Giant Sequoia .

Interesting Blog Posts

.

?

Social Notes

for the AHA and ADA.

.

Everything Else

How many times have we heard about some “” system that will render all other forms of farming obsolete?

Isn’t a “sword-wielding man dressed as a ninja” who attacks and wounds several Special Forces soldiers ?

Things I’m Up to and Interested In

This is why I suggest everyone spend at least some time in ketosis on a regular basis: .

Now this is a list of food for kids: ?

Interesting article: A of the peopling of the Americas.

Curious study:

Powerful imagery: .

Question I’m Asking

If the Giant Sequoia needs fire to grow, what do you need?

Recipe Corner

• It’s about that time. .
• One pot meals are extremely convenient. This is no exception.

Time Capsule

One year ago (Sep 25 – Oct 1)

• — Well, why?
• — What are they?

Comment of the Week

“I’ve definently experienced this but the other way around as a european travelling to the US. I felt like I was being rushed at the restaurant and expected to inhale my food in 30 min. Also I couldn’t really walk anywhere so I was basically sitting in a car or in a house(and felt terrible because of it). It felt so odd that if I wanted to go for a walk I had to first drive to a place where I could walk. And then drive back. I was also shocked when I bought butter for my bread at the grocery store and when I opened the butter it was WHITE. Snow white. The fat on the meat was the same. Snow white.

Given that this was just a snap shot of one place in the US but if I would compare that place(small town in Ohio) with my home town I can say for sure it is so much easier to live a healthy lifestyle in Sweden than in the US. I bet you can live well in the US too but it takes more effort(and probably more money).”

-I will respond to in this week’s Sunday with Sisson.

(function($) {
$(“#dfXHudf”).load(“https://ift.tt/2YjAC0r” );
})( jQuery );

The post appeared first on .

Hey folks, we’re back for another round of Ask a Health Coach. This week, Erin is shedding light on the health benefits of dairy, when too much fiber is to blame, and why we should all stop labeling foods as good and bad. Keep your questions coming down in the comments or over in our .

 

Jen asked:
“Kind of an odd question, but is there any science indicating whether goat’s milk is a better alternative for human consumption than cow’s milk? After a decade of primal eating, I’ve easily given up everything else (grains, sugar, etc.) but the one thing I still struggle with is milk, and I don’t have any sensitivities to it, but I wonder if there’s a better alternative.”

First of all, I definitely don’t consider this an odd question; dairy is one of the things my clients ask about most often.

Dairy soft of fits into a primal gray area. While there are tons of studies of the negative metabolic impact of sugar, industrialized seed oils, and processed foods, dairy is in a slightly different camp. I can see the confusion though. Many folks who follow a paleo diet eliminate it completely. And while a primal diet follows a lot of the same tenets, it’s far less restrictive – even Mark agrees that .

But to answer your question about if goat’s milk is a “better” alternative to cow’s milk, the answer is…it depends on what you mean by better.

Goat’s Milk vs Cow’s Milk

Obviously, there are subtle differences between brands and whether or not there’s added oils or sugars, but in general here’s how one cup of goat’s milk stacks up against one cup of cow’s milk:

• Goat’s milk: 9 grams of protein; cow’s milk: 8 grams
• Goat’s milk: 10 grams of fat; cow’s milk: 9 grams
• Goat’s milk: 11 grams of sugars; cow’s milk: 11 grams

Calories, if you’re into that kind of thing, are roughly the same too. So, nutritionally speaking, one isn’t much better for you than the other. The bigger question I think you should be asking yourself is: how do you feel when you consume them? You mentioned you don’t have any sensitivities to cow’s milk, but honestly, some people aren’t aware of the signals their body is giving them.

I can’t tell you how many clients I’ve worked with who tell me they feel bloated after eating cheese or that their nose runs after drinking a coffee with regular milk. Those might not align with the ones they’ve heard from their lactose-intolerant friends. You know, the sharp stabbing pains, the running to the bathroom, the other fun side effects of eating a food you don’t have the enzymes to break down.

 

Are These Symptoms Normal?

In my opinion, this a great opportunity to make a personal assessment of dairy’s effect on your body. If you’ve been consuming cow’s milk dairy your entire life, you might not have a clue how you feel without it. Maybe you have subtle aches and pains that you assumed were from getting older. Or five extra pounds you can’t seem to lose (this is what happens for me). Or sleepless nights you attributed to stress.

If dairy has been a regular staple, I’d encourage you to try to fully drop it for at least a month to get an accurate take on its effects on you. I definitely think it’s worth a try. Before you went primal, you probably felt fairly okay eating grains and processed foods daily too, right? You might be surprised to find out that dairy plays a similar role for you. Or… maybe it doesn’t.

I’m not here to get you to cut all food groups from your diet. I’m also not here to rob you of the joy of eating foods you love. All I’m saying is that if you’re curious if one is better than the other, only you know the answer to that. And it starts with taking cow’s milk out for a chunk of time, noticing if you feel any different, then adding it back in and noticing if anything has changed. If you end up feeling bloated and foggy, go for the . Energized or have no symptoms at all? You can keep drinking milk till the cows come home.

 

Denise asked:
“Sorry, probably TMI, but have you ever heard of anyone suffering constipation from cassava tortillas? I can’t tell if my IBS is back, or I’ve pinpointed it to the cassava. Thanks!”

(Again, no need to apologize. Bathroom questions are so common in my client practice, I don’t bat an eyelash when they come in.)

For some, swapping grain-based staples for ones made with paleo-friendly ingredients works. And because cassava flour is made from tubers, it officially qualifies as both paleo and primal. If you’re eating this way to manage your blood sugar and hunger levels, you should know that although cassava has roughly double the carbs of a sweet potato, it’s been proven to help lower the glycemic response when added to other foods. And, to tee up the answer to your question, cassava flour also has four to five grams of fiber per cup.

Is Too Much Fiber to Blame?

Under normal conditions, fiber is a good thing — actually believed to “keep things moving down there, and preventing constipation. Too much fiber though, can cause bloating, gas, and yes, constipation. It’s not uncommon for folks following a whole food diet to consume upwards of 70 grams a day in the form of veggies, fruits, and tubers — which can be especially problematic if you went from consuming next to no fiber to having it at every meal.

The easiest way to tell if your constipation is due to cassava or your struggles with IBS is to notice what happens when you change one of the variables. As a , I always start with the lowest hanging fruit. When my clients tell me they have a new symptom, the first thing I ask is: what are you doing that’s new? Aside from completing a , which can be wildly inaccurate, the best system for figuring out the culprit is to be your own detective.

• What happens when you drink more water? Do your symptoms get better or worse?
• What happens when you stop eating cassava-based products for a few weeks?
• What else are you doing that’s new? More stress? Less sleep? Less exercise?

After a few days of checking in with yourself, I think you’ll have your answer.

 

Jessica asked:
“I thought we were supposed to lose the beans and peanut butter in the primal eating plan? I’m new and trying to get started. Being the mother of two and in charge of feeding my extremely picky daughter and husband I need help! Can you please set me straight?”

Food rules have really done something to us haven’t they? Labeling the things we consume as good, bad, or my favorite, guilt-free. I’m so over all the ways we make our relationship with food fussier than it needs to be.

The Problem with Labeling Foods

Our beliefs, background, moral compass, and any random influencers we may or may not follow on social media play a huge role in what we perceive to be right or wrong. But foods aren’t good or bad. Sure, there are consequences to eating certain foods. For instance, if you indulge in a whipped-cream-laden pumpkin spice latte and giant muffin for your first meal of the day every day, the consequence will be something to the tune of feeling foggy, hungry, and noticing that your pants are starting to get tighter. In contrast, starting your day with a plate of scrambled eggs and veggies cooked in butter will likely result in lasting energy, a clear mind and, over time, looser clothes.

A bigger issue with food rules is that it’s not just about labeling a food as good or bad. Diet culture tells us that we should perceive ourselves as good or bad when we eat them. How many times have you said, “I feel so guilty about eating that dessert.” Or “I’m going to be good today.” Not only are those statements unproductive, they’re unhealthy. And I’m totally okay labeling it as such.

How Bad are Legumes, Really?

I can think of far worse foods for you to put on your plate than beans and peanut butter. Especially if you’ve got in your house. If you’ve transitioned your family away from standard American diet (SAD) foods and are filling your cabinets with real whole food, I call that a win. And if you’re very worried about the lectins and phytic acid , take a breath. While some studies show that lectins can damage the intestinal lining of your gut, cooking deactivates the majority of them. showed that navy and kidney beans had as little as 0.1% residual lectins after being cooked. And a combo of .

I’m not suggesting you spend all your free time , which you totally can if that’s your thing. I’m just trying to get you to zoom out a little and see how inconsequential small amounts of these foods really are to optimal health.

A tip of the hat to you for making your whole family’s health a priority. You’re doing a great job. Remember to not let perfection be the enemy of good.

Got other questions for me? Ask ‘em in the comments below.

(function($) {
$(“#dfaQN81”).load(“https://ift.tt/3uvbFdT” );
})( jQuery );

The post appeared first on .

October is Breast Cancer Awareness Month, drawing our attention to a disease that will be diagnosed in nearly 334,000 Americans in 2021 alone. For those suffering the physical and emotional burdens of breast cancer, massage therapy can offer relief that may otherwise be difficult to find, ameliorating the effects of invasive procedures, pharmaceutical side effects, and the pain and stress of the disease itself.

What are the benefits of massage for cancer patients?

Specialized forms of oncology massage therapy are practices in hospitals, clinics, and outpatient environments across the country. Massage during cancer treatment and recovery has numerous benefits, including:

Reduced nausea caused by chemotherapy or other pharmaceutical treatmentsDecreased pain from the disease itself or surgical interventionsTreatment of neuropathyReduced depression, anxiety, and stressImproved mood and sleepStrengthened immune system function

But for someone living with cancer—or undergoing treatment—there are unique considerations when utilizing massage therapy. Employing a massage therapist with extensive knowledge and education in oncology massage can make a world of difference in the patient’s experience and vastly improve the massage’s benefits. Such a therapist has typically completed hands-on training in the treatment of patients undergoing chemotherapy and radiation, in addition to coursework on pertinent topics, such as manual lymph drainage.

What should patients and therapists know about massage for cancer patients?

Some factors to consider for both patient and therapist when receiving or performing oncology massage include:

Massage for people receiving radiation or chemotherapy requires a therapist with the knowledge and ability to assess appropriate levels of pressure, treatment/medication contraindications, and therapy side effects via a thorough medical assessment.

Therapists should be trained in how to massage clients at risk for lymphedema (often a side effect of surgical node dissection or radiation to nodes in a given area).Patients with certain blood cancers should seek out a therapist capable of assessing the appropriate use of soft tissue manipulation when blood counts are low or other conditions exist, such as weakened bones caused by myeloma.Oncology massage therapists must be particularly mindful of medical devices and appliances such as a port, IV, catheter, or ostomy bags.

Most importantly, every oncology massage—and every patient—is unique. A therapist trained in oncology massage will conduct a detailed medical review prior to a patient’s first session, so he or she can accommodate the patient’s unique circumstances, such as surgeries, side effects of treatment, blood cell counts and medical devices.

Should you schedule an oncology massage?

With the right practitioner, massage therapy can offer cancer patients the opportunity to be pain-free, worry-free, and experience physical and emotional rest—a much-needed respite from the daily burdens of cancer.

Are you or a loved one thinking about booking an oncology massage? Zeel can send skilled, licensed massage therapists who specialize in this area to homes, hospitals, or other locations nationwide. Zeel on-location massage is available 7 days a week, 365 days a year, including holidays—because nothing should get in the way of treatments that can help make life with cancer easier.

To schedule a massage, download the Zeel app for iPhone or Android, or go to zeel.com.

The post Oncology Massage: Lightening the Daily Burdens of Cancer When Patients Need it Most appeared first on Zeel.

What’s a person to do when they’ve eliminated all the big allergens—gluten, dairy, eggs, nuts—and they’re still having mysterious symptoms that seem to be aggravated by their diet? Maybe you’re that person. You’ve tried Primal, and low- diets, but you still have recurring issues with your gut, skin, or energy levels. Or, you frequently experience nausea or GI distress after meals even after eliminating the most obvious potential triggers.

When it’s not one of the big players giving you grief, think smaller. Sometimes those items farther down the ingredient list are the real culprits. I’m talking about the things that food manufacturers add to their products to improve texture, appearance, and shelf stability. They’re considered safe for consumption (in the U.S., though not necessarily in other countries, as you’ll see), but these sneaky little buggers might be making you unwell nonetheless.

Here are some things to look out for if you’re having persistent health issues that you suspect are tied to something you’re eating.

Red Dye and Other Artificial Food Coloring

Granted, Primal eaters probably aren’t consuming large quantities of foods loaded with artificial coloring agents. Still, they are pervasive in the American food supply. You’ll also find them in medications and supplements, sometimes at alarmingly high levels. Even at high-end grocers and health food stores, they’re hard to avoid.

The U.S. Food and Drug Administration (FDA) currently allows Blue 1, Blue 2, Green 3, Yellow 5, Yellow 6, Red 3, Red 40, Citrus Red 2, and Orange B in foods at approved levels. However, scientists and public health officials have known for decades that each of these carries potential health risks, especially the red and yellow dyes. The FDA banned Red 3 (aka erythrosine or E127) in cosmetics and other topical applications in 1990 based on studies showing increased thyroid cancer risk, but it is still approved as a food colorant. Yellow 6 (aka tartrazine or E110) and Red 40 (aka Allura Red AC or E129) require warning labels or are banned altogether in several countries due to concerns about their possible carcinogenic effects and their effects on children. They also happen to be the most prevalent artificial food colorings in the U.S.

The first time I heard about food dyes affecting kids was years ago when a friend told me she couldn’t give her daughter any food or juice that had red dye in it. As she described it, just a few pieces of candy or a piece of sheet cake with brightly colored frosting at a birthday party, and her normally sweet kid would be bouncing off the walls. It turns out that’s not so uncommon. Multiple studies have concluded that food dyes may contribute to hyperactivity and other behavioral problems, especially in kids with preexisting ADHD symptoms. The FDA reviewed the clinical evidence ten years ago and decided it wasn’t conclusive enough to act on. A 2018 review published in Pediatrics, the official publication of the American Academy of Pediatrics, renewed the call for more research and for the FDA to reconsider its safety standards regarding artificial food dyes. Nothing has changed since then.

In addition to these concerns, some individuals are sensitive or allergic to food dyes. Symptoms include breathing issues, headaches, or, in extreme cases, anaphylaxis.

All this is to say, artificial food dyes are highly suspect. The frustrating thing is, we have natural alternatives, but most food manufacturers don’t use them unless they are forced to.

 

Carrageenan

Carrageenan is a food thickener and stabilizer derived from red algae. You’ll commonly find it in dairy products, soups, sauces, and non-dairy milk substitutes like almond milk and coconut milk. As with all the additives discussed today, it’s FDA approved. However, carrageenan has seen its fair share of controversy.

In 2016, the National Organic Standards Board voted to remove carrageenan from its list of approved ingredients, citing questionable production practices. That would have meant that products containing carrageenan could no longer be designated as organic in the U.S.—except the USDA, which ultimately governs organic certification, failed to adopt their recommendation.

Food safety advocates also raise concerns about carrageenan’s pro-inflammatory properties. A related product called degraded carrageenan, or poligeenan, is a well-known inflammatory agent and possible carcinogen. In fact, it’s used in pharmaceutical studies specifically to induce inflammation. There is plenty of evidence that degraded carrageenan causes all sorts of problems in animal studies. That isn’t alarming in and of itself since degraded carrageenan is chemically distinct from the carrageenan in your food. However, some safety advocates argue that food-grade carrageenan can become degraded by stomach acid.

It’s not clear how much that actually happens. Morever, no human studies directly test carrageenan’s safety, and animal studies have yielded inconsistent findings. That leaves us with mostly anecdotal evidence to go on. Anecdotally, some people with digestive issues like bloating or gas experience relief when they eliminate carrageenan. This tracks with animal studies showing the main adverse effect of carrageenan is diarrhea.

Individuals with syndrome, a rare allergy to foods from mammals, may also react strongly to carrageenan since it contains alpha-gal epitopes. For some, carrageenan is a bigger trigger than meat or dairy products.

Soy Lecithin

I know some Primal folks will see the word soy and automatically reject soy lecithin, but hold up. Yes, soy lecithin is derived from soybeans, but it’s quite different from typical soy-based foods.

Soy lecithin is the end product of soybean oil production. The refining process itself includes some troubling steps, including the use of hexane to extract the soybean oil. However, there’s no real evidence that dangerous levels of any hazardous byproducts remain in food-grade soy lecithin. It also lacks the soy proteins that trigger soy allergies, so most people have no problems with lecithin even if they need to avoid other soy products.

Chris Kresser has done a pretty thorough of soy lecithin’s pros and cons. Overall, I’m fairly that soy lecithin is benign for most people in small amounts. Possibly, though, my love of is swaying my verdict. It’s pretty hard to find dark chocolate without soy lecithin on the ingredient list. (Hu and Alter Eco are two brands worth trying.)

I’m keeping soy lecithin on the list because anecdotally, some people still seem to react to it poorly. Folks with serious soy allergies should avoid it until they check with their doctors.

Guar Gum and Xanthan Gum

I’m lumping these two together because they are functionally similar. Both are used as food thickening agents. In fact, I previously them as worthy low-carb options for thickening sauces, stews, and soups.

Guar gum is derived from the guar bean, while xanthan gum is created through bacterial fermentation. Both contain high levels of soluble fiber. Research suggests that they may confer some of the same health benefits associated with fiber generally, such as acting as a prebiotic, lowering LDL, improving glycemic control, and treating constipation. As we know, though, isn’t always better. For folks with IBD, for example, fiber can actually be counterproductive, exacerbating GI issues.

It’s no surprise, then, that both guar gum and xanthan gum can have unwanted laxative effects. Although human research is lacking, some people experience gas, cramping, and diarrhea when they eat foods with these gums. I’d be mindful of this possibility if I was battling Crohn’s, colitis, IBD, or the like.

Monosodium Glutamate (MSG)

I’m not sure how many of you are old enough to remember, but there was a time thirty years ago or so where MSG was the ingredient everyone loved to hate. The popular media blamed MSG for various health problems. Chinese food restaurants rushed to distance themselves from MSG. As usually happens, the fervor subsided, although you might still have a nagging sense that you should avoid MSG.

In the meantime, studies failed to substantiate that MSG is correlated with any major health problems when consumed in small quantities. However, some percentage of the population is apparently sensitive to MSG. These people report symptoms such as nausea, flushing, rapid heartbeat, diarrhea, and headaches when they eat foods made with MSG.

A component in MSG called free glutamate is probably responsible for these reactions. This is important because free glutamate is also found in foods that don’t contain MSG. Carrageenan is a potential source of free glutamate, as is soy sauce. Another that Primal eaters might be eating is nutritional yeast, the cheese substitute that adds an appealing umami flavor to vegan sauces and vegetable dishes.

I don’t go out of my way to avoid MSG or free glutamate, but I also don’t eat a lot of restaurant foods possibly containing MSG. However, I would be taking a closer look at ingredient labels if I was experiencing any of the aforementioned symptoms.

Should Everyone Be Avoiding These Ingredients as a Matter of Course?

It’s a valid question, but I think the answer is no, except for the food dyes. The safety data for artificial food dyes are troubling enough that I recommend avoiding them as much as possible. As for the rest, if you’re eating a Primal diet, your exposure to these ingredients is probably pretty minimal to begin with. If you’re not having any obvious issues with them, I see no compelling reason to avoid them entirely. On the other hand, they don’t add anything to your diet, nutritionally speaking. If you choose to avoid them on principle, you’re certainly not missing out.

This post isn’t meant to be a diatribe about the dangers of processed foods. Realistically, most people eat some prepared, pre-packaged foods for reasons of convenience, cost, or simply to treat themselves. If you want to occasionally nosh some candy at the movies, or you pick up snacks at the gas station on a road trip, you won’t find me chastising you. Heck, I’m the guy who came up with the  in the first place.

While it’s great to “clean up” your diet and environment, remember that the quest for optimal health should not be causing you stress and anxiety. It should feel liberating, . In the hierarchy of things to worry about, these additives are low on the list unless you’re having undesirable symptoms that are interfering with your quality of life. If that’s the case, then it’s absolutely worth taking a closer look at ingredient labels.

As for the rest of us? Keep focusing on eating mostly Primal foods, and you’ll be fine.

Plus, as more and more food manufacturers cater to choosy consumers who want fewer additives in their foods, it will become easier to find great-tasting options in your local supermarket. Primal Kitchen already bans these ingredients in all our products. I expect more companies to follow suit as consumer demand increases, so keep up the pressure!

Tell me: Have you had any success eliminating pesky symptoms by cutting out one of these supposedly harmless ingredients?

(function($) {
$(“#df7T9oL”).load(“https://ift.tt/39Kj13N” );
})( jQuery );

The post appeared first on .

Chicken nuggets aren’t just kid food. With a Primal spin, they’re great for game day, after school, or a midweek lunch!

Typically, chicken nuggets are breaded, and if you’re leaning more toward a Primal, paleo, or keto way of eating, that doesn’t jibe with your program. Still, nuggets are the ultimate comfort food, and there’s no reason you can’t have them. With a simple ingredient swap, you’ll have crunchy grain-free chicken nuggets that the whole family can’t get enough of.

Here’s how to make them.

 

Keto, Primal, and Paleo Air Fryer Chicken Nuggets Recipe

Ingredients

For the chicken nuggets

1 lb. ground chicken (we used ground chicken breast)
1 tbsp.
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
1/4 tsp. salt
1/4 cup almond flour
1/4 cup ground pork rinds
2 tbsp. coconut flour

For the fries

1 head cauliflower or 2-3 Japanese sweet potatoes
2 tbsp. Primal Kitchen Olive or Avocado Oil
1 tsp. smoked paprika
½ tsp. onion powder
½ tsp. garlic powder
Salt and pepper

Sauce ideas

or

Directions

In a bowl, combine the ground chicken, oil, paprika, garlic, onion, pepper, and salt.

Blend the pork rinds in a blender and measure out ¼ cup of ground pork rinds. In a small bowl, combine the ground pork rinds, almond flour and coconut flour.

Form the ground chicken into small balls and into an egg/nugget shape. Coat the chicken in the almond flour mixture and place the nugget in the air fryer basket. Repeat with the remaining chicken until you have 14-16 nuggets. If the chicken begins to stick to your fingers as you’re forming them into nuggets, you can rub a little oil on your hands and then form the nuggets.

 

Place the basket into the air fryer and set it to air fryer to 375 for 12 minutes.

Watch the nuggets periodically starting at 8 or 9 minutes to make sure the outsides do not burn. Once the time is up, use a meat thermometer to ensure the internal temperature is at least 165 degrees Fahrenheit.

Cut your cauliflower into small florets or peel and slice your sweet potatoes into fries.

 

Combine the oil, paprika, onion powder, garlic powder, and a pinch of salt and pepper in a bowl. Toss the veggies in the mixture until they’re well coated. Place them in your air fryer basket and cook the fries at 375 for 7-10 minutes, and the cauliflower florets at 375 for around 12 minutes, depending on how big you’ve cut the florets or fries.

Place a serving of your fries or cauliflower and 4-5 nuggets in a bowl or container with a lid. Top with your favorite condiments, dressings or sauces and then toss or shake the container to combine. We like a combo of Ranch and Buffalo Sauce, and Mayo and Spicy Ketchup, Sriracha, or hot sauce.

 

Tips

• Serve these nuggets with your favorite side. Fries and nuggets pair so well together. We use japanese sweet potatoes but you can use orange sweet potatoes or regular potatoes. If you want to keep the recipe lower in carbs, use cauliflower florets instead of fries.
• Different air fryers can retain heat and cook differently than others and also have different capacities. We used an air fryer that has a steel basket that’s fairly large. Depending on how hot your air fryer gets and its size, you may need to adjust cooking time slightly and/or cook in batches.
• The Primal Kitchen dressings and condiments are great on their own, and we also provide some additional flavor pairings at the end of the recipe for even more combinations.

 

Some Additional Options for Condiments

• Honey Mustard: 2 parts Dijon Mustard to 1 part honey
• Spicy Mayo: 4 parts Mayo to 1 part Sriracha or hot sauce
• French dressing: 2 parts Mayo to 1 part Ketchup or Spicy Ketchup

(function($) {
$(“#dfnGG5q”).load(“https://ift.tt/3ug7eDJ” );
})( jQuery );

(function($) {
$(“#dfPe06j”).load(“https://ift.tt/2Wfk096” );
})( jQuery );

The post appeared first on .