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Dress it up

By: Judy Davie - The Food Coach with information from Science Daily

Back when we were testing The Greengrocer's Diet, I remember one of the ladies on the trial saying she only ate veggies because she knew she should but never really liked them because it had never occurred to her before to "dress" them.

I've never understood why nutritionists and dietitians recommend cutting out dressing on salad and vegetables. It may reduce the energy of the produce but it also makes the salad and veggies taste bland and unappetising and convinces the person on the diet that they'd prefer to not be on it!

Better I think, to reduce kJ elsewhere and make the fresh produce something to celebrate.

I balance flavour with salt, oil, lemon or lime and other ingredients to promote good digestion and absorption of nutrients. Now new research confirms that oil in dressing on salad greens enhances the absorption of eight different micronutrients that promote human health. Conversely, eating the same salad without the added oil lessens the likelihood that the body will absorb the nutrients.

The study led by Wendy White, an associate professor of food science and human nutrition at Iowa State University found added oil aided in the absorption of four carotenoids (alpha and beta carotene, lutein and lycopene) two forms of vitamin E and vitamin K, and promoted the absorption of vitamin A. Better absorption of the nutrients promotes a range of health benefits, including cancer prevention and eyesight preservation.

Furthermore the research suggests that the more oil the better the absorption of nutrients so feel free to enjoy your dressing - guilt free !

Journal Reference:
1. Wendy S White, Yang Zhou, Agatha Crane, Philip Dixon, Frits Quadt, Leonard M Flendrig. Modeling the dose effects of soybean oil in salad dressing on carotenoid and fat-soluble vitamin bioavailability in salad vegetables. The American Journal of Clinical Nutrition, 2017; 106 (4): 1041 DOI: 10.3945/%u200Bajcn.117.153635


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