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if you're making it from scratch? great. buying it? no thanks. unlikely that it is any kind of real yogurt and most likely has junk seed oil in it.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
Here's the basic problem I found with condiments. OTOneH, you have large grocery stores which carry large brand names, which basically have about 10cents worth of ingredients (most of them icky and most of the oils are the ones we avoid). OTOH, you have alternative stores like health food stores, Trader Joe's, etc. But they often have a bias toward "vegetarian is good," and still use things like canola/veggie oils.
So, after you sift through all of that, hopefully you'll find a brand that uses olive oil as its base. But then we get to, "Olive oil from where?" Because as we've learned, a lot of imported olive ends up adulterated with other oils by the time it hits the shelf.
I admit it. After spending far too much time (IMO) searching through condiments that have laundry lists of crap ingredients, I gave up. It's just easier to mix up my own stuff. Vinaigrette is easy, and there are plenty of recipes for yogurt and buttermilk based recipes online.
Sorry to say, but for now, there aren't many paleo foods that come in plastic bottles with screw tops.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine