A big salad is a healthy meal, right? WRONG if you use the wrong kind of salad dressing! And surprise: a fat-free dressing is NOT the way to go.
In a human trial, researchers fed subjects salads topped off with saturated, monounsaturated and polyunsaturated fat-based dressings. They found that monounsaturated fat-rich dressings required the least amount of fat to get the best vitamin absorption, while saturated fat and polyunsaturated fat dressings required higher amounts of fat to get the same benefit.
Olive oil is about 75% monounsaturated fat, while Canola oil and nut oil are both about 58% monounsaturated. Nuts and avocados are high in monosaturated fat.
Researcher Mario Ferruzzi, the study’s lead author and a Purdue associate professor of food science. "If you have a salad with a fat-free dressing, there is a reduction in calories, but you lose some of the benefits of the vegetables."
Here’s MORE good news: Anne Strieber’s famous diet book, What I Learned From the Fat Years, has been REDUCED in price to $2.99 (that’s $2 off!)
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