Easy Holiday Cooking with UFC Overload All Purpose Sauces

 

Filipinos love preparing food for the holidays, that includes the longest Christmas celebration in the world, that's in the Philippines. We know much of our recipes takes hours of prep and that means, hours of precious time spent with family, friends, loved ones too. Your favorite condiment brand UFC knows how important it is so they deviced a way to make things easier in the kitchen. Meet the new UFC Overload All Purpose Sauces!

 Now even new cooks at home can become genius overnight. You can use these sauces for tons of recipes, things that usually take hours to make can become minutes because of it. It's available in 3 flavors, made with real ingredients, they call it MEATY, CREAMY and CHEESY. 

UFC Meaty Overload has pork, beef and hotdog bits enveloped in Filipino style sauce which you can use in different dishes like pizza, spaghetti and more. UFC Creamy Overload on the other hand is an add all you can white sauce. Use it for pasta, burgers, spinach dips and milk based soups for a more creamy consistency. UFC Cheesy Overload can be topped in most dishes, like pasta, sandwiches, fries and other meals that you want ended in a cheesy state. All of these are quite versatile and be used for old school or new recipes. 

Go hoard UFC Overload All Purpose Sauces in major stores, supermarkets and even online. They also teach tons of recipes at the UFC Meal Masters FB page so follow them for more!

Mikee Quintos, Dudut, Chef Hazel and Chef Ylyt Host LUTONG BAHAY on GTV

4 people hosting a cooking  show, would you watch it? Well that's about to happen as Mikee Quintos, Team Payaman's Dudut, Chef Hazel and Chef Ylyt host a new show on GTV called LUTONG BAHAY. 

Direk says "They have their own flavor and personalities. Hazel does mom stories, Ylyt is technical, Dudut is comedy, while Mikee is very collaborative so she always asks what to do with our guests. It's new, and if it's not Mikee it wouldn't be like this."

Mikee says " I feel with all the projects I did before, it all starts with a character. In this one, I am only going to be doing me. I'm an empath according to my professors, and hosting this will mean I get to connect with people, bring out stories we want to hear. What I would ask will probably be what people want to ask, to humanize our artists. They are just like us and this could show that. My urge to cook is the locked in taping I had because in more than a month, I had to do everything by myself. That's when I started enjoying it, also with The Lost Recipe. To be fully honest, it's been a while since I did a show, I had a long break and I felt it. They told me not to overthink, and instead looked for new skills and had workshops for public speaking. They taught us how to host. And now I'm using that for this purpose. God is so good, I trusted him and he blessed me more."

Hazel shared "I started cooking when I was 8, and growing up in Divisoria, I always look at my Grandmother's cooking. I see them prepare, learn culinary stuff and became a Mom. I was surprised to be tapped here and asked why, I am just grateful. We have a lot to share with people, and our guests too. I am honored to be part of this."

Ylyt adds "I was just a home cook, but used my experience to do content through vlogs. I am still studying, a scholar in ISCAHM, it's very technical and my goal is to teach people what I can do. I didn't get much traction but when they chose me, I felt it is destiny. I want it to be a not so serious one, they get to learn from the guests too."

Dudut says "I know cooking is hard, I'm studying, I'm currently a home cook and cook for my friends. This opportunity makes me nervous, I asked why too, but I said, this is for me, I'm willing to learn as we get along."

It will premiere this coming Monday, 5:45 pm on GTV, go make your afternoon a relaxing one and see them cook, talk and share their stories.

Chef Tatung Holds Cooking Event at Gateway 2 Mall's Quantum SkyView

Spent the afternoon at Araneta City as Chef Tatung celebrated his birthday at the Gateway 2 Mall's Quantum SkyView together with fans of his videos and social channels on this day. 

He did a cooking demonstration with one of his avid supporters and taught a few things for the crowd. He says "We learn to cook what is available, make sure it's affordable and strive to become creative in the kitchen. It is okay to do slow cooking but not to the point of using too much gas. We need to also be economical and simpol when in the kitchen."

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He was also joined by one of my favorite bakers Chef Jackie Ang Po and raffled off prizes for the dozens who attended the event.

What I liked about the live cooking demo was how attentive the crowd was. They participated well and even answered some of the questions thrown to them by Chef Tatung. They also had the event live streamed on Facebook, TikTok, and YouTube for the rest who couldn't come to the event. This event wasn't possible without the help of Maggi, Masflex, Arla, Premium Choice Meatshop, Tindeli, Palenque, Araneta City and Gateway Mall.

Make sure you follow his YouTube, TikTok and Facebook page because he's going to make more content to make sure life and cooking becomes SIMPOL!

I'm pretty sure he's got more up his sleeves.

More Celebrities, Food, Destinations on the Second Year of FARM TO TABLE

Chef JR ROYOL is steadily becoming a household name in the Philippines through his show "Farm to Table". They are currently celebrating their 2nd year and yes, there are going to be a few changes especially with the way they do the show. 

The confident man who hails from Mountain Province talked to us more about what's going to happen in the next few weeks as they come out with more content from different locations. Farm to Table will visit his Mom's hometown of Barlig in this week's episode. This will start on Sunday at 6:50PM. 

 

He says "Thank you for celebrating our 2nd Farmniversary with us, we are excited to share with you good news about the show. Definitely it's going to be a consistent cooking element, we are going to expand our reach, the places that we plan to go to will have us explore and discover more people week after week. I would hope we can do that in the next few episodes, so we can tell more stories and food adventures too. It's totally a collaborative effort to focus on food we do. We don't limit ourselves with a particular cuisine and always integrate local ingredients that we have in the country and tell the stories about them. We want to start this year with a bang, so this weekend we will have BEA ALONZO as our guest. We will also be having TikTok personalities and other chefs that will also be in the show. As far as guests, we have a lot of stars coming in the next food adventures!"

He is so thankful about the show and adds "The show was able to make me work with very dynamic people, we are not boxed up and the different locations gives us a chance to work with a lot of talented individuals. We also get to create different dishes with not so common produce, we usually encounter them in the local markets and the locals tell us how to cook it."

He wants to introduce a dish internationally and says "Pinikpikan is the number one dish that should be introduced to the world. It's easy, the method can be taught, and I could eat it everyday. If there's anything, it's number one for me because there's nothing like it. You could also see it in other cultures but the process is innately ours alone."

He remarks "I wish the show would last for years, this show could be done til we're sixty, but more than that, to our viewers I hope you watch it every week. We do it purely that this comes from our heart, and I hope our viewers appreciate how we do Farm to Table."

There's certainly more to look forward to in the next few episodes, so if you are into food adventures, get Chef JR ROYOL to take you along different places in the Philippines and see how colorful our food culture is. This show airs Sundays on GTV and their other online channels.

Healthy Frying on Breville Event This April 24th

Cooking healthy has always been a huge chore if you're always counting calories, weighing portions, reading the labels and had to perform a huge mumbo jumbo before you get something decent to eat. These days, people are all so busy to find time to go out buy charcoal, prepare meals and pray their food comes out right. The millennial lifestyle needs to be fast-fast-fast, and the folks at Breville knows how the modern kitchen should be run, to have some of their own products fit the lifestyle of the new generation of cooks. It could be your Mom, your sister, your cousin, your kasambahay, or maybe YOU.

How do you become a master of your kitchen? How do you become productive, prepare healthy meals when you're in a hurry?  Breville, a premium kitchen brand has been doing this for years. Their products consist of things that would make food preparation easy and healthy. They just celebrated their 10th anniversary in the Philippines last year and what better way to start the party but by doing the best thing since sliced bread, them doing a full blown Breville Summer Cookout with culinary masters Chef Waya and Chef Gem this Saturday at 3PM.

They'll be teaching you how to work with their very best appliance yet, the Breville Smart Oven Air Fryer. For those who don't know, Chef Waya Araos-Wijanco is the Executive Chef and Owner of Gourmet Gypsy Art Cafe in Quezon City. She's also a mental health advocate and a co-founder of the Open Hand School for Applied Arts which teaches differently abled persons to join the regular workforce. Chef Gem Tee on the other hand is the owner of Salta Ristorante. They both will share their best dishes and also teach people at home how to cook and integrate the Breville Smart Oven Air Fryer with what they prepare everyday. They're going to also have several guests who are going to share their life experiences in the kitchen and how to do it while food stays fresh, hot and fast!

Make sure you follow them at https://www.facebook.com/brevillephilippines so you get notified of the livestream when it starts. Again that's April 24 at 3PM, you can find the details on their social channels too.

See you there!

Holidays with Beko

European boss in home appliances Beko is going to make your life a little easier this holiday season. You see, they know by this time, that you're actually preparing the menu for New Year's eve dinner. In the Philippines, we usually cook on two burners which sits on top of counter space while we chop and prepare things on the side or what's left of it. We also have barbecues or grill a lot of stuff outside wherein you would need to buy charcoal in the market, go home, light a fire, and put them all on the steel grill and flip those meats every once in a while. Then if you want to bake cake, you would need to get an oven, mix stuff and then look at the time profusely so your cake would turn out not burnt.

That would take hours right? Well Beko thought about you and has made a cooking range that can do all three functions. It's got an induction electric cooker, two ovens with a grill so you can do all of them simultaneously. It's also free standing which means you won't have to sacrifice counter space if you get the Beko BDC6C55X. It also comes in stainless steel varieties so it can match your other appliances at home without worrying about design, they give you choices and that's something nice.

So if you haven't had the gift for your Mom, or any person in your family that cooks, put them to work and consider getting a Beko today. If you want to know more about Beko, go check out facebook.com/bekoph and see the possibilities of getting the number 1 European brand in your own home.

Minola and the Ketogenic Diet

Last year, we had a good discussion with Dr. Fabian Dayrit about the good and the bad things about the Ketogenic diet. He says “Harvard Medical School published articles about it and asks if it is good for you to actually do it. There is a difference between Ketogenic, low carb, IF and Atkins diet. Traditionally it was used to treat childhood epilepsy, it was an effective treatment under a physician’s care. That was 1920, so this resurgence in the last 15 years is really nothing new. Fasting gets the accumulation of Ketones going. Atkins diet which was done more during the 80’s, it is mostly no sugar, high protein commercial diet and is done in phases. “

Also, he said “Ketogenic diets have high fat low carb, 20% protein. There is also mct keto and vco ketogenic diet and done in several styles. Fasting produces acetone and before, they used corn oil for treatment of epileptic children. In the 90’s diet induced hyperketonemia was done for sugar problems and lifestyle diabetes. If you don’t have glucose, your body goes to find other sources of energy and this is where ketosis starts.”

He adds “Ketones improves mitochondrial condition. It is the main source of energy for cells (including your major organs). If you are using statins, don’t do Ketogenic diets because it will just block it from happening. Right now there are clinical trials done against certain types of cancers. Lauric Acid during glucose starvation may reprogram energy metabolism and proliferation of cancer cells. (lauric acid is in coconut oil which Minola is) They also have studies about it versus Alzheimers disease where Dr. Mary Newport subjected her husband to. Her testimonial indicated that it also made good progress using Ketone Ester which mitigated her husband’s Alzheimer’s Disease. Ketosis is done through fasting, strenuous exercise, Atkins diet, coconut oil, MCT’s, ketone ester or a combination of these. Coconut oil has a unique fatty acid composition and no other oil is like it. VCO, Minola or straight eating coconut meat would make you get lauric acid. Published studies also say that Coconut Oil also has antimicrobial activity.”

Desa Apostol also shared her story:

Virna Veloso (not the one on video) who did Ketogenic Diet wanted to lose weight. She heard from friends and seen how it was effective but she couldn’t try the meal prep deliveries. She researched and did strict keto diet, in one year, from 110+ kg she was down to 66 and is now pregnant. She also had pcos (Polycystic ovary syndrome) which had a lot of her other keto friends swear by was managed by it. She also chose food, and is going to know the gender of her kid in a few weeks. Wow! :)

Ms. Kenner of Khendrie’s Kitchen also did a cooking demo and she also shared how her journey to cooking started. She was fond of sweets and baked a lot when she was pregnant. She lost her baby because she apparently had high sugar levels and did not take it lightly. She dedicated the name of her baby to this business and now produced cakes, pastries and food that are all keto friendly. She also now use coconut oil for all her cooking needs. She also lost a lot of weight with it. (Look for Khendrie’s Kitchen on Facebook).

When I left, I felt the sincere and eager participants want to change their lifestyle especially after the throng of women who changed their lives doing keto. With the aid of right know how and keto approved products such as Minola, it will be an easy journey for anyone who would want to live healthy lives. I am just so happy Minola Coconut Cooking Oil supports initiatives like these by KIFI members and their admins. Meanwhile, make sure you get the healthy coconut/ lauric oil by Minola because that helps a lot!

Home Foodie Starts Season 5 on GMA

Yes! Would you believe? It’s their 5th season and nobody’s getting old. This is hosted by husband and wife team Drew Arelllano and Iya Villania with Chefs Martin Narisima, John Valley and Llena Tan-Arenas. This year though they are making headway with easy to prepare meals because it’s #Madalicious and #Affordalicious!

The twist is, they’re going to be cooking outside. You’ll get to see locations like the Sierra Madre mountains as their backdrop. Drew Arellano will also get to talk to people around the city, they get to taste their dishes and perhaps let them taste what they prepared on the show.

Iya says “All these recipes are made by the Chefs who will also be with us in this show. I happened to see myself more in the kitchen because Primo wants to be there too. I thought I wouldn’t have time but if it’s what he wants, we have to be there too.”

Drew adds “I am a home foodie, I am not the type who would eat something just to get by, it needs to be creative, it doesn’t have to be expensive, just explore and experiment, I need to be happy when I finish eating because after a hard days work, it is what you look forward to when you go home.”

Home Foodie is going to be seen every weekday mornings (starts June 10, 2019) right after morning show Unang Hirit on GMA. Make sure to catch them and get those kids nutritious, easy to prepare delicious food on their table or their baon to school. You may also check their recipes at homefoodie.com or their Youtube, FB, Instagram and Twitter accounts. Just search for Home Foodie PH.

They might feature Creamy Pork BBQ Pasta, Sisig Fried Rice, Chicken and Mussels Paella, Chili Chicken, Tokwa and TJ, Home made Burgers, Cookies and Cream Polvoron and several desserts! Meats are from Monterey and Magnolia, plus more products from San Miguel Purefoods.

Let’s get cookin!

I super love the Sisig Rice!

Knorr Introduces Savor Rich Pork and Chicken Liquid Seasoning

Spent the afternoon at the Greenbelt 3 Garden earlier. Even if it was hot, the place was packed with foodies from around Metro Manila. They also invited celebrities and Chefs, I was impressed by the things they had in the spread. They got 4 stations manned by Manila’s best chefs. I was so excited about what they could cook in just a few hours. 

Benjie Yap of Unilever Philippines says “All our brands serve a purpose to serve the Filipino society. Over the last 15 years we partnered with NGO’s and Government Agencies. Knorr has helped 1.5 Million kids to get off malnutrition. This will redefine cooking of Filipinos all around the world.” 

In the event they had Chefs Happy Ongpauco Tiu, Josh Boutwood, Mico Santos and Kalel Chan. They prepared limited edition recipes at the Knorr Test Kitchen. Most of the stuff they dished out were actually good especially the Garlic Fried Chicken, the Sisig Gyoza and Bangus Sisig. 

Aside from cubes, soups, powders, seasonings, they now have the brand new Knorr Savor Rich Pork Liquid Seasoning and Knorr Savor Rich Chicken Liquid Seasoning. Across 90 countries around the world, they use a Knorr product and in the Philippines since 1973 Knorr has been part of the Filipino kitchen. They are now going to other dishes, concentrating on the fried and grilled segment so this is perfect for that. This means you get to coat every single ingredient in your dishes, it also infuses the food with the meaty umami taste. Media and celebrity guests got a taste of these dishes and later on at around 6, they opened the event to the public. It was like a free for all thing, they never even had to use salt or soy sauce to season them all, they just used the new Knorr Savor Rich Chicken Liquid Seasoning. 

I’m sure the other guys and gals attending the 6pm event open to the public would enjoy it as much as we did. I hope they get to taste my favorites too! 

KUMAGCOW
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Wine Love with Casillero del Diablo

I have always loved chilling a good ol bottle of wine and downing it with friends and family. Filipinos often love the sweet fruity type whilst I prefer the mildly stronger reds with notes and whites that have really good spice content on them. Now this was gifted to me a couple days ago and probably the first time I’m having Casillero del Diablo. I have had it during a post New Years Eve dinner and enjoyed the Cabernet Sauvignon and Sauvignon Blanc much that when there were a few leftover wines, I thought of probably cooking with it.

If you’ve got good wine, cooking with it intensifies the flavors so I’ve decided to do a Coq Au Vin. Coq Au Vin simply means Chicken in Wine (it’s just a french fancy way of calling it) I have learned to cook this in a workshop I attended years ago and was surprised how relatively easy it was to do it.

In a pan simply put olive oil and about 3 table spoons of butter. Be careful not to burn the butter because it will taste weird in the dish. You put in a whole chicken or chop it in quarters, then brown all the sides until it turns golden. Don’t worry if you don’t cook it all the way because you’ll do it later. Take it off the pan and set it aside.

Put the chopped onions, carrots and celery in the same pan and saute it. If you’ve seen it cooked a bit and caramelized the onions, then pour the whole bottle of Casillero del Diablo and deglaze that pan. Make sure you take those brown things and scrape it because that’s where the flavor lies. Add a sprig of thyme and parsley then wait for the wine to reduce. A good Chef told me you should only use wine that YOU love to drink because what you will get in the end is a stronger version of it. When reduction occurs, put in the Chicken. If you see the chicken is not simmering, add chicken stock if you have some, else, just pour more water until it’s completely covered. Add potatoes and pearl onions (I have some bottled ones from France) then add the can of Tomato paste. Boil it again until the liquid reduces.

In a separate pot, blanch vegetables like carrots, brocolli, cauliflower. In a separate pan, put about half a stick of butter and melt it. Put fresh garlic, brown it a little then put in the veggies. Stir fry the vegetables and then place it on one side of the plate. Go back to your other pan and taste the sauce, adjust with salt and pepper if you see the need to do so. Arrange the chicken on the other side of the plate and season well (freshly cracked pepper will do wonders!) then pour the wine reduction on top of the chicken. This is your Coq Au Vin! Serve and enjoy!

For those who would have more Casillero del Diablo Sauvignon Blanc, Chef Sharwin Tee has his Spicy Mussel and Clam Binakol. Saute ginger, lemon grass in a pot with Olive Oil then add in Gochujang (chili paste). After a minute add in the mussels and clams plus a cup of Casillero del Diablo Sauvignon Blanc. Cover the pot until it cooks, it usually takes 2 minutes. Add enough coconut water and young coconut meat, when it boils turn off the heat. Garnish with basil and serve.

Red or White you’ll have to make sure your wine is good for drinking or cooking. Casillero del Diablo proves our point, it’s one of the wines distributed by http://www.flyacecorp.com so if you need some, you know where to go.

Cheers!

KUMAGCOW

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Hunky Luis Manzano at Gala Stars Celebrity Series

You've seen him host several game shows. His programs all have remarkable success no matter what time slot he appears in on television. This time, he's trading that game show host jacket for a Chef's hat as he appears in Chef Ernest Gala's GALASTARS Culinary Celebrity Series. This is a webisode shown on the Galastars Culinary Facebook Page and their assets featuring the most popular celebrities as they feature their best dish as they share their favorite recipes online. 

Mind you I've been here a couple of times already because of cooking classes which we did with brands in the past. The place has complete world class equipment, ingredients available are some of the freshest produce so the only thing we did there was cook and hone our skills in the kitchen. It's also accesible as it's just in the main thoroughfare of Shaw Boulevard, so close to QC, Pasig and Mandaluyong communities.

Luis by the way is no stranger in the kitchen. Although you don't see him cook or do any of that on TV, he's actually a Hotel and Restaurant Management graduate from De La Salle College of St. Benilde. He admits it's been a while since he's held pots, pans, knives or stoves but like riding a bike he was able to whip out mains, even dessert during this stint, like a natural in the kitchen. In the webisodes, you'll see him prepare the meaty, lovely CROWN ROAST and also bake some good ol CHOCOLATE CHIP OATMEAL COOKIES. These are some of his favorites, but he wishes he also gets some help in mastering some of his family's treasured ones like the Salpicao Pasta that his Tito Ralph and brother loves. Also the one done by his Mother and Star for All Seasons Vilma Santos which is a One Dish Meal. He brags "I haven't found anyone who didn't like my Mom's Meal In One. It's an original recipe that she developed over the years, hopefully with Chef Erns help we could finally do it properly as I've had hits and misses when I attempted do her recipe."

This is just one of the things that Lucky Manzano hopes develop into a long partnership with Chef Erns. He hopes to learn more from him as he's planning to dip his hand into the food and restaurant business soon. For those who would want classes from Galastars Culinary, they are located at 179 Shaw Boulevard Pasig City. They have short courses and full ones so don't hesitate to ask. 

These guys know what they are doing. You may watch one of the episodes now on their Facebook Page here https://www.facebook.com/GalaStarsCulinary/videos/1780806161991746/.

Enjoy!

Golden Fiesta’s Heart Healthy Camp Happening at BGC on Nov. 26

If you're reading this and you're available on November 26 at 5am at Bonifacio Global City, please come to Golden Fiesta's Heart Healthy Camp located at Track 30th grounds because it's going to be a morning of fun activities in this location.

Golden Fiesta will treat you with tons of healthy activities, but won't be leaving you out there uninspired. They'll be bringing along celebrity couple Nico Bolzico and Solenn Heussaff and pit your head against teams with celebrity members like Anton Del Rosario, Sam Richelle, Angelia Ong, model Sam Ajdani, Volleyball phenom Rachel Daquis, Hillarie Parungao, Angel Jones, Ana Roces and Jun Macasaet, so you could get a proper workout too. 

Chef Jose Sarasola will also be preparing meals, recipes so if you want to train with him for a few hours too, then there's no problem. Oh for those who want to know more about how they could join, head on to their social pages or like them on Facebook at facebook.com/GoldenFiestaPH.

KUMAGCOW

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Some Good Things About Canola Oil

What kind of oil are you using in your kitchen? Is it still palm? Vegetable? Coconut oil? Not that I'm saying it's not good but for me, it's been a good experience cooking with Canola oil. It's got a lot of fatty acids that is essential in your diet, some of which are can't be made by your own body.

Canola actually contains Alpha-linolenic acid (ALA). It is an omega-3 fatty acid which protects you against heart disease by lowering bad cholesterol. It also contains Linoleic acids which is an omega-6 fatty acid, your body can't produce that naturally but this one has it. Aside from that, it helps you in nutritional gaps because it contains phytosterol. There are a lot of things that Canola Oil has to reduce the risk of coronary heart disease.

Canola Oil doesn't also hamper in the taste of your food, whether Chicken, Beef or Pork, it retains it's neutral taste and it doesn't smell too even in high temperatures. It can do well in frying, sauteing or even baking. A tea spoon of it everyday would reduce the risk of heart attacks, so if you're a health freak, this would do so good on your diet. Remember, cutting down on saturated fats helps cut your cholesterol levels so if you're out and doing grocery, pick up something good on the shelf like Golden Fiesta.  

I am, you should too.

The Great Grande Cook-Off

I've only used a couple of oil variants in my kitchen which consists mostly of Canola Oil, Corn Oil, Vegetable Oil, Palm Oil, Peanut Oil and Olive Oil. Other than that, I'm quite oblivious to other types of it because as you may know it's uncommon here in the Philippines. I was schooled by Chef Miko Aspiras a couple of weeks ago about Rice Bran Oil. This newcomer called Grande Rice Bran Oil comes from rice which is staple for us Filipinos. It's naturally loaded with anti oxidants, has got a high temperature smoking point, and has got a balanced fat profile. During the small event, he used it to cook great dishes and did a main course plus a lovely "no diet" dessert.

What I immediately noticed is that aside from it's attractive golden color, is how it actually is good for any type of cooking method that needs oil. Whether it's for deep frying, sauteing, pan frying, or even desserts, it doesn't actually change the way the food tastes which is remarkable in my books. I thought it would be slightly nutty since it comes from rice bran but no, it was just as good as them but healthier. I guess that is it's main selling point because you can't see anything that is as au naturelle as this is compared to what we have out in the market.

Tun Aburi Tataki was seared on both sides then sliced thinly. Served with tartar sauce, beet root, and a side salad. Fish tasted like fish, as its supposed to be.

Twice Fried Pork which was brined first, boiled, then fried to get that crisp exterior. It was served with spices, chorizo, and seasoned potatoes.

For dessert Chef Miko Aspiras prepared and ground up some sugar coated Pili Nuts from Bicol. Then he got unsalted butter and melted it with the ground nuts. Et voila! That's Pili Nut Butter for you! So good!

He also deep fried sourdough donuts made into balls then thrown into cinnamon sugar. They poured in a hefty amount of the Pili Butter and now, we have to marvel at this piece which was gone in 20 seconds LOL!

Rice Bran Oil may have been a little too hard to get hence it's price (but I find it competitive), but think about the benefits on how it could lower your bad cholesterol levels, boost you immune system, lessen the chances of cancer, improve your skin health and even help in your weight loss. Women can also get relieve from your usual menopausal symptoms, protect your heart from disease and lower allergic reactions. All you have to do is get good rice bran oil like GRANDE. If you want to know more visit https://www.grande-rbo.com.

KUMAGCOW
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