𝑪𝒉𝒊𝒄𝒌𝒑𝒆𝒂 𝑴𝒖𝒍𝒍𝒊𝒈𝒂𝒕𝒂𝒘𝒏𝒚 𝑺𝒕𝒆𝒘

𝑪𝒉𝒊𝒄𝒌𝒑𝒆𝒂 𝑴𝒖𝒍𝒍𝒊𝒈𝒂𝒕𝒂𝒘𝒏𝒚 𝑺𝒕𝒆𝒘

3/4 𝒄𝒖𝒑 𝒖𝒏𝒔𝒘𝒆𝒆𝒕𝒆𝒏𝒆𝒅 𝒇𝒍𝒂𝒌𝒆𝒅 𝒄𝒐𝒄𝒐𝒏𝒖𝒕
4 𝒄𝒖𝒑𝒔 𝒍𝒐𝒘 𝒔𝒐𝒅𝒊𝒖𝒎 𝒐𝒓 𝒏𝒐-𝒔𝒂𝒍𝒕-𝒂𝒅𝒅𝒆𝒅 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒃𝒓𝒐𝒕𝒉, 𝒅𝒊𝒗𝒊𝒅𝒆𝒅
3 𝑴𝒆𝒅𝒋𝒐𝒐𝒍 𝒅𝒂𝒕𝒆𝒔 𝒐𝒓 6 𝒓𝒆𝒈𝒖𝒍𝒂𝒓 𝒅𝒂𝒕𝒆𝒔, 𝒑𝒊𝒕𝒕𝒆𝒅
1 𝒐𝒏𝒊𝒐𝒏, 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
1/4 𝒄𝒖𝒑 𝒈𝒂𝒓𝒍𝒊𝒄 𝒄𝒍𝒐𝒗𝒆𝒔, 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
1 𝒄𝒂𝒓𝒓𝒐𝒕, 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒅𝒊𝒄𝒆𝒅
1 𝒔𝒕𝒂𝒍𝒌 𝒄𝒆𝒍𝒆𝒓𝒚, 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒘𝒉𝒊𝒕𝒆 𝒘𝒊𝒏𝒆
4 𝒐𝒖𝒏𝒄𝒆𝒔 𝒄𝒓𝒆𝒎𝒊𝒏𝒊 𝒎𝒖𝒔𝒉𝒓𝒐𝒐𝒎𝒔, 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
1 𝑮𝒓𝒂𝒏𝒏𝒚 𝑺𝒎𝒊𝒕𝒉 𝒂𝒑𝒑𝒍𝒆, 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒅𝒊𝒄𝒆𝒅
2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒄𝒖𝒓𝒓𝒚 𝒑𝒐𝒘𝒅𝒆𝒓
3 𝒄𝒖𝒑𝒔 𝒄𝒐𝒐𝒌𝒆𝒅 𝒄𝒉𝒊𝒄𝒌𝒑𝒆𝒂𝒔 𝒐𝒓 2 (15 𝒐𝒖𝒏𝒄𝒆) 𝒄𝒂𝒏𝒔 𝒍𝒐𝒘 𝒔𝒐𝒅𝒊𝒖𝒎 𝒐𝒓 𝒏𝒐-𝒔𝒂𝒍𝒕-𝒂𝒅𝒅𝒆𝒅 𝒄𝒉𝒊𝒄𝒌𝒑𝒆𝒂𝒔, 𝒅𝒓𝒂𝒊𝒏𝒆𝒅
3 𝒄𝒖𝒑𝒔 𝒏𝒐-𝒔𝒂𝒍𝒕-𝒂𝒅𝒅𝒆𝒅 𝒅𝒊𝒄𝒆𝒅 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔, 𝒊𝒏 𝑩𝑷𝑨-𝒇𝒓𝒆𝒆 𝒑𝒂𝒄𝒌𝒂𝒈𝒊𝒏𝒈
1/2 𝒑𝒐𝒖𝒏𝒅 𝒃𝒓𝒐𝒄𝒄𝒐𝒍𝒊 𝒇𝒍𝒐𝒓𝒆𝒕𝒔
1/2 𝒑𝒐𝒖𝒏𝒅 𝒄𝒂𝒖𝒍𝒊𝒇𝒍𝒐𝒘𝒆𝒓 𝒇𝒍𝒐𝒓𝒆𝒕𝒔
𝒑𝒊𝒏𝒄𝒉 𝒄𝒂𝒚𝒆𝒏𝒏𝒆 𝒑𝒆𝒑𝒑𝒆𝒓, 𝒐𝒓 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆
1 𝒑𝒐𝒖𝒏𝒅 𝒄𝒉𝒐𝒑𝒑𝒆𝒅 𝒇𝒓𝒆𝒔𝒉 𝒐𝒓 𝒇𝒓𝒐𝒛𝒆𝒏 𝒔𝒑𝒊𝒏𝒂𝒄𝒉 (𝒐𝒓 𝒈𝒓𝒆𝒆𝒏𝒔 𝒐𝒇 𝒚𝒐𝒖𝒓 𝒄𝒉𝒐𝒊𝒄𝒆)

𝑷𝒖𝒓𝒆𝒆 𝒕𝒉𝒆 𝒇𝒍𝒂𝒌𝒆𝒅 𝒄𝒐𝒄𝒐𝒏𝒖𝒕, 2 𝒄𝒖𝒑𝒔 𝒐𝒇 𝒕𝒉𝒆 𝒃𝒓𝒐𝒕𝒉 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒅𝒂𝒕𝒆𝒔 𝒊𝒏 𝒂 𝒉𝒊𝒈𝒉-𝒑𝒐𝒘𝒆𝒓𝒆𝒅 𝒃𝒍𝒆𝒏𝒅𝒆𝒓 𝒖𝒏𝒕𝒊𝒍 𝒔𝒎𝒐𝒐𝒕𝒉. 𝑺𝒆𝒕 𝒂𝒔𝒊𝒅𝒆.

𝑰𝒏 𝒂 𝒍𝒂𝒓𝒈𝒆 𝒔𝒐𝒖𝒑 𝒑𝒐𝒕, 𝒔𝒂𝒖𝒕𝒆 𝒕𝒉𝒆 𝒐𝒏𝒊𝒐𝒏, 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒄𝒂𝒓𝒓𝒐𝒕 𝒂𝒏𝒅 𝒄𝒆𝒍𝒆𝒓𝒚 𝒊𝒏 𝒕𝒉𝒆 𝒘𝒉𝒊𝒕𝒆 𝒘𝒊𝒏𝒆 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒐𝒏𝒊𝒐𝒏𝒔 𝒂𝒓𝒆 𝒕𝒓𝒂𝒏𝒔𝒍𝒖𝒄𝒆𝒏𝒕 𝒂𝒏𝒅 𝒍𝒊𝒈𝒉𝒕𝒍𝒚 𝒃𝒓𝒐𝒘𝒏𝒆𝒅. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒎𝒖𝒔𝒉𝒓𝒐𝒐𝒎𝒔 𝒂𝒏𝒅 𝒂𝒑𝒑𝒍𝒆 𝒂𝒏𝒅 𝒄𝒐𝒏𝒕𝒊𝒏𝒖𝒆 𝒕𝒐 𝒄𝒐𝒐𝒌 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒎𝒖𝒔𝒉𝒓𝒐𝒐𝒎𝒔 𝒓𝒆𝒍𝒆𝒂𝒔𝒆 𝒕𝒉𝒆𝒊𝒓 𝒋𝒖𝒊𝒄𝒆𝒔. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒄𝒖𝒓𝒓𝒚 𝒑𝒐𝒘𝒅𝒆𝒓 𝒂𝒏𝒅 𝒔𝒂𝒖𝒕𝒆 𝒇𝒐𝒓 𝒂𝒏𝒐𝒕𝒉𝒆𝒓 𝒎𝒊𝒏𝒖𝒕𝒆. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒄𝒉𝒊𝒄𝒌𝒑𝒆𝒂𝒔, 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔, 𝒃𝒓𝒐𝒄𝒄𝒐𝒍𝒊, 𝒄𝒂𝒖𝒍𝒊𝒇𝒍𝒐𝒘𝒆𝒓, 𝒕𝒉𝒆 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒑𝒖𝒓𝒆𝒆, 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒓𝒆𝒎𝒂𝒊𝒏𝒊𝒏𝒈 𝒃𝒓𝒐𝒕𝒉 𝒂𝒏𝒅 𝒃𝒓𝒊𝒏𝒈 𝒕𝒐 𝒂 𝒃𝒐𝒊𝒍. 𝑺𝒊𝒎𝒎𝒆𝒓 𝒇𝒐𝒓 10 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒐𝒓 𝒖𝒏𝒕𝒊𝒍 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆𝒔 𝒂𝒓𝒆 𝒕𝒆𝒏𝒅𝒆𝒓. 𝑨𝒅𝒅 𝒂𝒅𝒅𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝒃𝒓𝒐𝒕𝒉 𝒊𝒇 𝒏𝒆𝒆𝒅𝒆𝒅 𝒕𝒐 𝒂𝒅𝒋𝒖𝒔𝒕 𝒄𝒐𝒏𝒔𝒊𝒔𝒕𝒆𝒏𝒄𝒚. 𝑻𝒂𝒔𝒕𝒆 𝒂𝒏𝒅 𝒂𝒅𝒋𝒖𝒔𝒕 𝒘𝒊𝒕𝒉 𝒎𝒐𝒓𝒆 𝒄𝒖𝒓𝒓𝒚 𝒑𝒐𝒘𝒅𝒆𝒓 𝒂𝒏𝒅 𝒄𝒂𝒚𝒆𝒏𝒏𝒆 𝒊𝒇 𝒅𝒆𝒔𝒊𝒓𝒆𝒅. 𝑻𝒉𝒆𝒏, 𝒔𝒕𝒊𝒓 𝒊𝒏 𝒕𝒉𝒆 𝒔𝒑𝒊𝒏𝒂𝒄𝒉 𝒂𝒏𝒅 𝒄𝒐𝒏𝒕𝒊𝒏𝒖𝒆 𝒄𝒐𝒐𝒌𝒊𝒏𝒈 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒔𝒑𝒊𝒏𝒂𝒄𝒉 𝒊𝒔 𝒘𝒊𝒍𝒕𝒆𝒅.

𝑹𝒆𝒄𝒊𝒑𝒆 𝑺𝒐𝒖𝒓𝒄𝒆:

Dr Furhman


One thought on “𝑪𝒉𝒊𝒄𝒌𝒑𝒆𝒂 𝑴𝒖𝒍𝒍𝒊𝒈𝒂𝒕𝒂𝒘𝒏𝒚 𝑺𝒕𝒆𝒘

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