Bare, naked salads might appeal to some of us, but I think the majority might argue that a plate full of plain greens would appeal more to a rabbit. But, there’s a very good reason why you shouldn’t hold the dressing when it comes to salads, aside from providing flavor. Dressing also provides something your body needs--fat.
Huh? “But, I’m trying to lose weight,” you say. “Why would I want to add fat to my salads?”
The answer is to help your body absorb the nutrients the salad greens and veggies offer, namely cartenoids. Cartenoids are fat-soluble nutrients that lend many fruits and vegetables the colors red, yellow and orange. They are also natural antioxidants that scavenge free radicals. When these healthful cartenoid-containing foods are consumed in an oil-based dressing, they become more ‘bioavailable,’ meaning that the body benefits more from their antioxidant action.
So, does this mean you should slather on the ranch or other creamy dressing? Nope. But, you should reach for salad dressings that are based on oils such as olive, sunflower, or avocado. And here’s the remarkable part: for the most benefit, the dressing should be the full fat version, not low-fat.
Of course, just as with anything else that crosses your lips, moderation is key. In fact, don’t pour on the dressing at all. Instead, serve it up on the side and just dip your fork into it before each bite of salad. That way, you’ll be getting full flavor and the full benefit of a healthy amount of fat to kick those cartenoids into high gear, but without overloading your total fat intake.
One more thing…
It’s okay to splurge a little on some salad goodies, like a slice or two of boiled egg, a dash of grated Parmesan cheese, or fresh fruit. However, skip the croutons and bacon bits.
Huh? “But, I’m trying to lose weight,” you say. “Why would I want to add fat to my salads?”
The answer is to help your body absorb the nutrients the salad greens and veggies offer, namely cartenoids. Cartenoids are fat-soluble nutrients that lend many fruits and vegetables the colors red, yellow and orange. They are also natural antioxidants that scavenge free radicals. When these healthful cartenoid-containing foods are consumed in an oil-based dressing, they become more ‘bioavailable,’ meaning that the body benefits more from their antioxidant action.
So, does this mean you should slather on the ranch or other creamy dressing? Nope. But, you should reach for salad dressings that are based on oils such as olive, sunflower, or avocado. And here’s the remarkable part: for the most benefit, the dressing should be the full fat version, not low-fat.
Of course, just as with anything else that crosses your lips, moderation is key. In fact, don’t pour on the dressing at all. Instead, serve it up on the side and just dip your fork into it before each bite of salad. That way, you’ll be getting full flavor and the full benefit of a healthy amount of fat to kick those cartenoids into high gear, but without overloading your total fat intake.
One more thing…
It’s okay to splurge a little on some salad goodies, like a slice or two of boiled egg, a dash of grated Parmesan cheese, or fresh fruit. However, skip the croutons and bacon bits.
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