Pitfalls of No-Fat Salad Dressings

A Welcome Surprise




For those thinking about balancing a rich holiday meal by choosing a low or no-fat salad dressing, consider this: To get the most nutrients from leafy greens and vegetables, we need to pair them with a healthy fat. A recent Purdue University study showed that the more “good” fat there was in a salad, the more carotenoids diners absorbed.

The researchers found that vegetable oils rich in monounsaturated fats like olive oil, or polyunsaturated fats like sunflower oil, help the body absorb essential carotenoids and other nutrients and increase their bioavailability in the intestines. The study also found that eating bread with butter with a salad was also beneficial, although to a lesser extent.

Edit ModuleShow Tags

More from Natural Awakenings

Banning Trans Fats Lowers Heart Attacks

Heart attack hospital admissions declined in New York counties that banned trans fat food in restaurants.

The Five-Second Rule Debunked

Rutgers researchers found that food dropped on the floor for even one second can be contaminated with bacteria, and that carpet transferred fewer bacteria than tile and stainless steel.

Energy Drinks Harm the Heart

Two cans of an energy drink per day produced abnormal heart rhythms and higher blood pressure in healthy adults.

High-Fructose Sweetener Aggravates Asthma and Bronchitis

People with a history of chronic bronchitis that routinely drank five or more high-fructose corn syrup sodas a week showed an 80 percent increase in bronchitis incidents.

Scientists Urge Ban on Non-Stick Pan Coatings

Citing research links to liver, nerve and heart disorders, more than 200 scientists have called for a halt to the production of the chemicals used to coat non-stick cookware.
Edit ModuleShow Tags
Edit ModuleShow Tags