Condiments can enhance the taste of many meals, but they’re not all created equal

MILWAUKEE -- There are countless condiments you can put on your food -- but they're not all created equal. Registered dietitian Lisa Grudzielanek, with Your Tasty Life, joins Real Milwaukee with the best and worst condiments for your health.

Best Condiments
1. Mustard
o Shown to offer protection against tumor growth and DNA or cell mutation
2. Horseradish
o With under 10 calories per tablespoon and no added sugar in most brands, a little goes a long way.
3. Sauerkraut
o Canned sauerkraut won`t be 'alive' with probiotics, so make sure you look for a chilled kind that indicates it hasn`t been pasteurized.
4. Salsa & Pico de Gallo
o Make from scratch or look for brands with basic ingredient and without preservatives.
5. Hummus
o Beans, olive oil, lemon and garlic are anti-inflammatory foods.

Worst Condiments
1)Soy Sauce
o Loaded in sodium- look for low-sodium varieties.
2) Ketchup
o Look for organic varieties with less sugar and without high fructose corn syrup.
3) Most store bought BBQ Sauce
o 6 grams of sugar per 1-2-tablespoon serving.
4) Mayonnaise
o Most sold in grocery stores use highly refined soybean oil.
5) 'Light' Salad dressings
o Remove fat and sugar, sodium and artificial ingredients are added.
o Majority of store-bought are made with genetically modified, inflammatory vegetable oils.