This summer you will find this purple mustard in the refrigerated/freezer section of your grocery store, or in the produce section of your local supermarket.
This mustard is actually a bit of an oxymoron. It’s something that people like to eat, but it’s also something that people don’t like to eat. The reason it’s a thing is because it contains something called “phenolic compounds.” These are the compounds found in red wine. Phenolic compounds are a type of antioxidant, which is something that has strong antioxidant properties.
Phenolic compounds are particularly good at destroying free radicals, which are damaging chemical elements naturally present in the body. Red wine is an antioxidant, but in the past it was thought to be a good thing because it was believed that red wine was good for our heart. It was also suspected that red wine may have a blood-clotting effect.
Well, we don’t know. But we do know that red wine is a good thing. The first red wine was discovered in the 1500s in France, and it just so happens that all of our foods contain some phenolic compounds. We also know that red wine can have a number of health benefits, such as reducing our risk of certain heart diseases, improving the cholesterol level in our blood, and potentially even lowering our risk of cancer.
The truth is that red wine is something that is very good for the heart. In fact, the first research for the heart-health benefits of wine was by a French scientist, Michel Chambon, in the late 1950s. Today, studies have shown that most of the beneficial properties of wine are due to phenolic compounds, and that the amount of these beneficial compounds is strongly related to how much red wine we drink.
Phenolic compounds are antioxidants that contain polyphenols, which are compounds that contain at least two aromatic rings (such as the catechins found in tea and blackberries). The most common are the flavanones and flavonols, which include flavones (such as catechin and epicatechin), flavonones (such as quercetin and kaempferol), and flavonols (such as myricetin and kaempferol).
Phenolic compounds are believed to help fight stress, boost the immune system, reduce high blood pressure, improve brain function, and help prevent cancer. The more antioxidants you have in your body, the longer you live. In fact, it’s been shown that antioxidants may help prevent cancer or even slow the progress of certain cancers.
There are certain dietary antioxidants that have been shown to help reduce the risk of certain cancers, but what’s really important is how they affect your skin. I like to use purple mustard, which includes a special compound called pelargonidin. It actually promotes the growth of healthy, glowing skin. It’s also a powerful antioxidant that has been shown to reduce cholesterol levels, and reduce the risk of heart disease.
The only downside of purple mustard is that it’s not something you can buy in stores. You’ll have to make it at home, but there are plenty of recipes on the Internet. It’s also a great way to use up those last remaining handfuls of red peppers.
It’s a lot easier to get a new batch of purple mustard than to eat a lot of red peppers. In fact, you can make a lot of purple mustard in the kitchen in just 20 minutes, and the best part is that it stays on your lips for up to 24 hours. The only part of the recipe we don’t recommend is the step where you peel the peppers. If you want a quick, tasty, and nutritious snack, try this.