Why Full-Fat Salad Dressing is Better For You

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Research performed by Melody Brown (see research article), demonstrates that after ingestion of the salads with fat-free salad dressing, the appearance of a variety of vitamins (carotene, ß-carotene, and lycopene) in the blood stream was very low.  Reduced-fat salad dressing resulted in a slight but small increase in vitamin levels.

Full-fat salad dressing resulted in the highest measurable levels of these vitamins. The other aspect of low-fat salad dressings is that they are often much higher in carbohydrates than their full-fat versions.  Don’t worry so much about the extra fat intake – it’s primarily the excess body fat that increases your blood cholesterol levels, not the fat in the foods we eat.

If you’re viewing this on you Facebook or via RSS feed, check out some of the other interesting articles I’ve posted at on my blog, Thoughts on Nutrition, Health and Wellness.

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Patrick Nemechek, D.O.

Patrick Nemechek, D.O.

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Adam Yarbrough
Adam Yarbrough
August 28, 2009 2:12 pm

Dr. Nemechek, I’m glad I remembered to look for this. Mike mentioned you had started a blog, and I’ve got you listed in my RSS reader as a regular read now.

I hadn’t thought about the use of high-fat dressing on salad. Salad eating seems to go hand-in-hand with the low-fat training we’ve all recieved over the years, so it feels counter-intuitive. I’m glad you brought this up, because next time, I’m going to have them bring on the blue cheese!

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